Apresentação da Célia Soares - Oliveira de Azeméis

PORTUGUESE CUISINE

The Portuguese cuisine is characterised by rich, filling and full-flavoured dishes, and is closely related to the Mediterranean cuisine.
A wide variety of spices are used, which include piri-piri (small, fiery chili pepper) and black pepper, as well as cinnamon, vanilla and saffron.
Olive oil is one of the basis of the Portuguese cuisine, both for cooking and flavouring meals (such as salads and vegetables). Garlic is also widely used, as are other herbs, such as coriander and parsely.

Breakfast is traditionally just coffee and a bread roll, or toast.
Lunch usually lasts over an hour and is usually served between noon and 2pm or 1pm and 3pm.
Dinner is generally served late around or after 8pm.
Lunch and diner usually include soup, a meat or fish dish, a dessert and a short black coffee. Among some of the fish recipes, Cod fish “bacalhau” dishes are pervasive.

Soups are made from a variety of vegetables which are commonly available, one of the most popular is “Caldo Verde” Kale Soup.
Potatoes and rice are also extremely common in the portuguese cuisine, and sometimes a combination in the same dish.
The most typical desserts are rice pudding, (decorated with cinnamon) and caramel custard (usually with topping or burnt sugar). There is a variety of cheese that is also often included as dessert at the end of a meal.

KALE SOUP “CALDO VERDE”

Portugal is a Seafaring nation with a well developed fishing industry and this is reflected in the amount of fish and seafood eaten.
The most popular fishes are sardines, octopus, cuttlefish among others.
Meat and poultry is also used on a daily basis. Common portuguese dishes consist mainly of Pork, beef and chicken meat. Sometimes there can be a combination of the three in one dish, such as “Cozido à Portuguesa”.

COZIDO À PORTUGUESA

The vegetables mainly used in the portuguese cusine are tomatoes, cabbage, beans and onions.
Many dishes are served with salad, usually made of tomato, lettuce, and onion, flavoured with olive oil and vinegar.
The tradional portuguese drink during a meal is wine (red, white and “green”), green wine is not green in colour, but a specific kind of wine, which can be red, white or rosé and is produced in the northwest of Portugal.
At the end of a meal, with the coffee, a type of brandy or typical liqueur is served.

THE END

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Apresentação da Célia Soares - Oliveira de Azeméis

by modeliving on Jun 29, 2011

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Apresentação da Célia Soares - Oliveira de Azeméis — Presentation Transcript