Lunch Menus and Recipes from Portugal

615 views
566 views

Published on

Published in: Education, Self Improvement
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
615
On SlideShare
0
From Embeds
0
Number of Embeds
11
Actions
Shares
0
Downloads
4
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Lunch Menus and Recipes from Portugal

  1. 1. Lunch menus and recipes from Portugal for life long Europeans (RELLE) Classe 5 EB1 /JI Bairro Novo Campo Maior Portugal Feb.2010 LUNCH 1  Spinach soup  Plate of fish: fish sticks in the oven with rice and tomato salad  Fruit: apple Spinach soup: Ingredients: water, salt q.b., 6 potatoes, 3 carrots, 1 onion, 2 tablespoons of olive oil, spinach. Preparation: Cook everything except the olive oil and spinach. When cooked, grind it. Then join the olive oil, the spinach and goes to bake a little longer. 1
  2. 2. Plate of fish: Fish sticks fish with rice and tomato salad Preparation: While the fish sticks bake in the oven prepare the rice: cook the chopped onion with a little olive oil. Rice: Join two cups of water and salt and when water is boiling add 1 cup of rice and bake for 10 minutes on low heat. Tomato salad Chop the tomatoes into slices; add salt, vinegar and olive oil to taste and a little oregano.  Fruit: apple 2
  3. 3. LUNCH 2  Lombard cabbage soup  Dish of meat: grilled pork with rice, peas and lettuce salad.  Fruit: banana Lombard cabbage soup: Ingredients: water, salt q.b., 6 potatoes, 3 carrots, 1 onion, 1 can of beans, 3 tablespoons of olive oil, sliced cabbage Lombard. Preparation: Cook everything except the butter beans, olive oil and the cabbage. When the other ingredients are cooked, mash up and join the olive oil, beans and cabbage. Dish of meat: Grilled pork steak with rice, peas and lettuce salad 3
  4. 4. Preparation: Prepare the steak with salt and garlic and go to grilling. Rice: Make a stir-fried with onion it is a stir-fried with onion, a little olive oil and peas. Join two cups of boiling water and salt. Then join one cup of rice and bake for ten minutes. Prepare the lettuce and season it with olive oil, salt and vinegar or lemon.  Fruit: banana 4
  5. 5. Lunch Vegetable soup Ingredients: potatoes, carrots, cabbage, wedd, green beans, turnip, onion, salt, olive oil and tomatoes. Preparation: a pan pour the water, potatoes, carrots turnip and tomato. Leave to cook is everything with the magic wand and season it with salt. When boiling add up the remaining, vegetables, washed well and allow to cook. Vegetable pie Ingredients: 1 garlic French, 5 eggs, 1 can of mushrooms, 1 package of grated cheese, 2 packages of cream, 1 can of corn, pastry and salt. Preparation: combine all ingredients in a bowl and then pour into a form. Bring to boil for 1 hour, to cook everything. Lunch Watercress soup Ingredients: potatoes, carrots, onion, turnips, salt, oil, watercress, salt and water. Preparation: put a pot in water, potatoes, carrots, turnips, onion, salt and olive oil for cooking. After cooking they are crushed and joins the watercress, well washed, to bake too. 5
  6. 6. Grilled swordfish with vegetables Ingredients: Swordfish, potatoes, carrots and broccoli. Preparation: Season with a piece of swordfish with salt, pepper and lemon juice. Apart from bakes up several vegetables broccoli, a carrot and potatoes. Finally, grill the fish and serve it together with the vegetables. Lunch   Healthy Menu Appetizers - Bread with olives Main course - Spinach soup - Spaghetti with grilled turkey steak - Salad of lettuce and grated carrot Drinks - Mineral water Dessert - Pear 6
  7. 7. Lunch   Healthy Menu Appetizers - Bread and cheese Main course - Beans soup - Rice with stuffed squid - Salad of lettuce and grated cabbage Drinks - Natural orange juice Dessert - Fruit salade 7

×