Ppt final polonia_27_set_2010


Published on

Published in: Self Improvement
  • Be the first to comment

  • Be the first to like this

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

Ppt final polonia_27_set_2010

  1. 1. 5th Comenius meeting - POLAND Agrupamento de Escolas ARTUR GONÇALVES RETURN TO OUR ROOTS: from seed to table
  2. 2. The theme of the Polish meeting • Recipes and how we use the products we grow; • Sharing ideas about food use and cooking methods. The theme of the Polish meeting
  3. 3. • After the processes of growing and harvesting we come to the real food that is eaten in Portugal. • Over the years, Portuguese traditional food has changed. New ingredients are used and different cooking methods have been developed in our region… • You will be showed some old methods and recipes and some new ones.
  4. 4. Portuguese cuisine • Soup – Portuguese people make soup out of everything - there are lots of different soups • Fish – we eat lots of fish (we live by the Ocean) • Cod fish – Of course!!!  • Meat – mainly pork, different pork smoked sausages and chicken • Fruit – we eat lots of fruit (we grow lots of different fruit due to the portuguese climate) • Olive oil – we use olive oil in most of our food • Stew –It is the basis of our food – we place in a pan: choped onion and garlic, bay leaves, olive oil. We let it simmer for a short while and then we add the meat. We season with some wine and let cook.
  5. 5. Old Recipe • Sopa de Cagarrinhas Boil the cagarrinhas for a while. Cook the onion and the carrots and add the white beans, which have been previously cooked. Reduce the mixture into a purée. Add the cagarrinhas, season to taste with salt and uive oil. Return to heat and cook in enough water for about 1 hour.
  6. 6. Ingredients • Beans • Onion • Olive oil • Cagarrinhas It is a wild herb (a sort of thistle) that grows spontaneously in the fields in our region, in wintertime. Poor people used to collect these herbs to make soup It is a wild herb (a sort of thistle) that grows spontaneously in the fields in our region, in wintertime. Poor people used to collect these herbs to make soup
  7. 7. Nowadays recipes Açorda de Sável A typical recipe from the region of Ribatejo (whose cuisine is rather influenced by River Tagus). To make Açorda de Sável you use the head, tail and eggs of sável (a fish from River Tagus) to flavour the broth in which you’ll soak the bread. The best parts of the fish are fried, and you eat them with the açorda
  8. 8. -The head, eggs and tail of sável - Garlic - Onion - Coriander - Lemon - Bay leaves - wheat bread - Slices of sável (shad) Ingredients Ingredients
  9. 9. Caldo Verde Ingredients: •500g potatoes •1 Portuguese smoked sausage •2 garlic cloves •0,5 dl olive oil •Salt •200g kale Caldo verde
  10. 10. Miga de PeixeBean soup with cabbage Soak the white beans for 12 hours and then cook them in water with the garlic, chopped onion, salt, olive oil and lard. When the ingredients are cooked, remove half the beans and place them in a separate dish. Reduce the previous mixture into a purée. Cut the potatoes, the white tumips and the carrots into small cubes. Meanwhile scald the different types of cabbages, shredded very finely. Add all the vegetables to the purée and leave to cook. Season with salt and olive oil.
  11. 11. Ingredients • 1 litre white beans; • 1 clove garlic; • 1 tablespoon lard; • 2 potatoes; • 2 white turnips; • 2 carrots; • 1 small Portuguese cabbage; • 1 small white cabbage; • 1 "coração de boi" cabbage; • salt • olive oil.
  12. 12. Cozido à portuguesa Pork – several types of meat (bacon, smoked bacon, ear, lean meat…) Beef – different parts of this meat (lean meat) Chicken – Portuguese sausages – several kinds Potatoes Carrots Cabbages 1st – You boil the different kinds of meat and sausages 2nd – Take the meat out of the pan 3rd – and in that water you boil potatoes, carrots and different sort of cabbages. Cozido à Portuguesa
  13. 13. Morcela de arroz It can be boiled and eaten as the main course, or sliced and put in the oven and eaten as a starter Pork – meat, fat, blood and tripe Flour Rice Garlic Salt Onion Parsley Coriander Spices Morcela de arroz
  14. 14. Traditional cookies and desserts
  15. 15. Bolo de noiva or Ferraduras In Ribatejo, weddings are entitled to have a special dessert. Bolo de cabeça is a traditional wedding cake that can also be named as horseshoes for having such a shape. These cakes were traditionally offered to the guests during the wedding. Bolo de cabeça and Ferraduras
  16. 16. Desserts Portuguese rice pudding •Rice • Milk •Sugar •Eggs •Lemon
  17. 17. Desserts Granny’s dessert
  18. 18. Marmelada Quince – 1Kg Sugar – 1kg Water – 1dl Marmelada
  19. 19. Web site for Portuguese cuisine • http://www.arquivodereceitas.com * It has the translation into English and other languages 