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Apresentação portuguese-cuisine-corrigido


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Apresentação portuguese-cuisine-corrigido

  1. 1. Gastronomy is heritage, culture and tradition. Itspreservation means maintaining the mostancient traditions that mark the identity of apeople and gives them the difference andgenuineness.
  2. 2.  Bacalhau à Minhota-2 steaks soaked cod-2 bay leaves-1 kg potato-salt-1 dl milk-1 tablespoon (tsp) paprika-1 spoon (soup) of grated bread-2 spoons (soup) of butter-pepper-1 Onion-2 cloves of garlic-1 dl oil-1 spring of parsley In a pan, put about 2 liters of water. Add thebay leaves and bring to heat until boiling. Puton cod and mute for about 25 minutes.However, boil the potatoes with the skin insalted water for 30 minutes. Also Boil the milkwith the butter and paprika. Drain thepotatoes, remove the skin and reduce thepuree. Add the milk has boiled, and seasonwith salt and pepper.
  3. 3. CaldoVerde àMinhota-600 g potatoes-4 slices ofchorizo ​​sausage ormeat-200 g of kalegalega cut intogreen brothBring to boil again and 10 minutes beforeserving with the broth to a strongboiling, add the kale well drained.Bake uncovered until the container withcabbage fail to know the raw.Rectify the seasoning and add theremaining olive oil.Place a slice of chorizo ​​sausage or meaton each plate and drizzle with the broth-green.Finally cut the slices of bread in half anddistribute by the people.Peel the potatoes, onion and garlic andbake in 1.5 liters of water seasoned withsalt and half the amount of olive oil.Meanwhile wash the cabbage and cutinto very thin broth-green.When the potatoes are cooked, reducethe puree along with the onion andgarlic.-1 Onion-2 cloves of garlic-1.5 dl of olive oil-Sal q.s.-2 slices of cornbread
  4. 4. Queijadinhas deAbóboraFor the sweet pumpkin:-pumpkin-sugar-1 cinnamon stick-orange peelFor Queijadinhas:-2 cups pumpkinsweet-10 egg yolks-candied cherries-butterTo prepare Queijadinhas, add theyolks to the sweet pumpkin, mixingwell and then distributing theprepared in cups for cupcakes verywell greased with butter. Washed tobake in a moderately hot oven.It begins by preparing the sweet,joining or not, walnuts or almonds.Peel the pumpkin, draw up thefilaments and the seeds and cut thesquares. Measure the pumpkin witha cup of tea, and for each cup ofpumpkin takes up half a cup ofsugar.Allow to boil until pearl point (108 º C).Mix in the pumpkin and continue to letit boil until it is translucent and thesyrup again present in pearl point. Itkeeps candy in jars covered withcellophane like any other candy.Wanting, add sugar chopped nuts oralmonds, while joins pumpkin.It takes the sugar on the stovewith a little water (enough tomelt the sugar), cinnamon stickand orange peel.Take them out and put them inboxes of paper beaded, gracingeach Queijadinha with half acherry.
  5. 5.  Rabanadas-1.2 L of milk-8 slices of bread-6 Eggs-6 tablespoons of sugar-Peel ½ lemon-2 cinnamon sticks-Oil, sugar and cinnamonq.s.Boil the milk with the sugar, the lemon peel andthe cinnamon sticks. Let it cool. Mix the eggs witha fork. Put the bread slices in the milk and then inthe eggs. Heat the oil and fry well both sides ofthe slices of bread. Soak them in paper and coverthem with a mixture of sugar with cinnamon.
  6. 6.  Caldo deCastanhas-1 kg of chestnuts;-2 onions;-1.5 liter of water;-1.5 dl of olive oilPeel the chestnuts and put them tobake. Once cooked, half of thempass through the sieve and addthem to the boiling water. Peel theonions, cut them into pieces and frythem in olive oil. Add this to thestew broth and remaining wholechestnuts still ace. Serve withpieces of toasted bread.
  7. 7.  SopadaBeira-6 leaves of kale furrowed (Galicianregion);-1 bunch turnip greens;-1 slice of ham or a ham bone withmeat attached;-2 tablespoons olive oil;-125 g of maize flour;-salt;-pepperWhen the ham is cooked, removethe bones, cut the meat in smallpieces and join the vegetables andolive oil.Apart breaks up the cornmeal in alittle cold water, which joins thebroth when the vegetables arealmost cooked.Cut the cauliflowers and the turnipby hand.Boil the ham or the bone insufficient water for soup(approximately 2 liters). Wanting can join a little pepper.Let the flour and bakingthicken and correctingthe salt.
  8. 8. Beira Litoral Pão Leve orPão-de-ló Arroz deSardinha Salada Mista deMariscos
  9. 9.  Pão Leve or Pão-de-ló-18 eggs;-500g flour;-500g sugar;-1 teaspoon of baking powderIn a bowl beat the eggs with thesugar until the batter stand up.Joins premixed flour with bakingpowder and beat up the same waya bit more.Pour the mixture into panspreviously smeared with oil andwith the bottom lined withpaper.It takes to bake in a hotoven, the cake should be moist.
  10. 10. ArrozdeSardinha-1 onion;-1 clove of garlic;-1 ripe tomato;-oil or olive oil q.s. ;-fresh sardines;-riceWhen these are cookedwithdraw and joins rice(for proportion of halfwater) water. When the riceboil and before it is fullycooked, place them on topof sardines leaving toperfect a bit more. Serveimmediately.Make a stew with choppedonion, garlic, choppedand peeled tomatoes andoil or olive oil. Afterthe sautéed onion addthe water and put thesardines to cook.
  11. 11. Salada Mista de Mariscos-mussels - q.s. ;-cockles - q.s. ;-penknives - q.s. ;-shrimp - q.s. ;Wash well the shellfish and allowed itto soak for at least two hours, adding tothe water a few drops of vinegar orlemon. Bake separately and withdrawthe shells. Do not use salt. Bake alsothe liver. Cut into pieces the penknives,mix everything and serve seasoned ofolive oil, vinegar, pepper, salt andchopped onion.-limpets - q.s. ;-Monkfish liver, etc.. - Q.s. ;-fine olive oil - q.s. ;-Vinegar - q.s. ;-Pepper - q.s.
  12. 12. Batatas Bêbedas500g of ribs;800g purple potatoes;1 dl of red wine;1 clove of garlic;2 tablespoons butter;saltCut the ribs into pieces, season withsalt and let it stay like taking a littletaste.Then fry the ribs in butter until wellblonde.Bake the potatoes with skin, peel up andcut up into pieces.It has to boil a pan with wine and garlicclove. Join it the ribs (and the fatwhere you fried it). Let it cook alittle, then add the potatoes. Allow toascertain in low heat until the taste ofthe crude wine disappear.
  13. 13. Bolo de Canela-2 eggs;-2 cups of sugar-1 cup milk-1 cup olive oil-3 cups of flour-1 teaspoon of cinnamon-1 teaspoon of bakingBeat the eggs with the sugar.Mix in the olive oil and beat up.Mix in the milk and cinnamon and beat up.Sieve the flour with baking soda and mixquickly to the mixture.It takes to bake in a medium oven in a shapewith hole greased and floured.
  14. 14. Esquecidos-250g sugar;-250g flour;-4 eggsFor half an hour beat the eggs with the sugar.Then join the flour without crashing. Pour thebatter by spaced spoon full on greased bakingsheet and dusted. Let the tray fall on the tableto spread the dough and take the biscuits tobake in a hot oven.
  15. 15. RibatejoScones com mel
  16. 16. Brôas com MelIngredients300g of flour100g of butter200g of brown sugar2 eggs2 spoons of syrup2 spoons of honey2 spoons of groundcinnamon1 teaspoon of fennelseeds1 pinch of grated nutmeg1 spoon of baking sodaPreparation1.Mix all the ingredients all together verywell;2.Knead it very well;3.Make some little forms (like in thepicture) and take it to the oven for 20minutes.
  17. 17. ExtremaduraBolo deamêndoa dechocolate
  18. 18. Bolo deamêndoa dechocolateIngredients:600 grs of sugar ;100 grs of flour ;50 grs of powderedchocolate ;0,5 kg of almonds ;18 egg yolks ;18 egg whitesAdd thepeeled, groundalmonds and thechocolate, then foldin the egg whitesbeaten stiff andfinally the flour.Preparation:Beat the egg yolks and thesugar until the mixturethickens.Pour the mixture in abuttered tin that has beensprinkled with flour.Bake in the oven.
  19. 19. Alto AlentejoSopa deMassas depeixe
  20. 20. Sopa de Massasde Peixe2 large tomatoes1 bunch of parsley3 cloves of garlic2 tablespoons olive oil1 bay leaf800 g fish80 g of pasta1 sprig of mint½ tablespoon of saltMake a stew with tomatoes, olive oil, parsley, garlic and bay leaf.Mix in a little water and put it up on the stove. When it starts boiling addthe fish to bake on that broth.Remove the fish when cooked, is added water and baked the pasta.Serve with fish and mint.
  21. 21. Baixo AlentejoLebreFrita
  22. 22. LebreFrita1 hare;3 leeks;3 tablespoons of groundpepper;salt;100 g of lardWash the hare and put it to soak in cold water for a fewhours.After, trickles, cut it into small pieces and ,seasonwith salt, garlic cloves and ground pepper.Stir and allow to stand overnight. The next day fried upin lard over low heat, and the hare should be well past.Correcting the salt.Serve with chips and salad.
  23. 23. AlgarveSopa deConquilhasPerna deBorrego noTacho áTavirense
  24. 24. Perna de Borrego no Tacho á TaviIngredients:1,2 kg of leg of lamb ;1 dl of olive oil ;4 cloves of garlic ;1 bunch of parsley ;50 grs of butter ;100 grs of lard ;1 dl of vinegar ;Clean the leg of lamb of all fat, skin and ink.Peel the garlic and crush it with kitchen salt and a little olive oil.Add the paprika and white wine and combine.Spread the product obtained that way over the leg of lamb.In an earthenware pot place the parsley, bayleaf, peppercorns, cloves, vinegar, the rest off the whitewine, butter, lard and a little water. Stir these ingredientscarefully.Then place the leg of lamb in the pot and let it sleep in the mixturefor 3 to 4 hours. Cover the pot and put it in the oven to stew.Wash, peel and quarter the potatoes.When the lamb is almost ready, add the potatoes.Keep the pot covered until the potatoes are cooked.2,5 dl of dry white wine ;6 peppercorns ;4 cloves ;800 grs of potatoes ;2 bay leaves ;paprika to taste ;kitchen salt to taste ;water .
  25. 25. AçoresArroz deLapas
  26. 26. Arroz deLapasIngredients:-1 kg of limpetsGirls;-1 large onion;-2 cloves of garlic;-1 dl olive oil;-half teaspoon ofpaprika;-500 g of rice;-salt;-pepper;-parsley;-1 tip of laurel(optional)Wash the limpets and scald with boiling water. Reservesof the scald water, after strained.Bite the onion and garlic and "dive up» in oil. The onionsshould be transparent only.Season with salt, pepper, paprika and the bay leaves.Irrigation with the scald water which served to the limpetsand must have twice the volume of the rice.The limpets, without the shells, are introduced into therice when it is almost dry.Preparation:
  27. 27. MadeiraCaldo(caldo decarne)
  28. 28. Caldo (caldode carne)Ingredients:-500 g of beef to baking(with bone);-1 onion;-1 tomato;Cut up the onion and tomato slices ace and lead tovery gently braise the meat and butter. When allpresent well ascertained, join about 2 liters of water.Once the water starts boiling introduces the entireturnip and let it cook.Finally, joins the rice or vermicelli and allowed to bake.Before serving, the soup should rest a little bit.The meat can be unwoven and used as the soupgarnish, or be withdrawn and used for furtherpreparations. The turnip may or may not be removedfrom the broth.Some crush onion and tomatoes through a colanderbefore adding them to the water.-2 tablespoons ofbutter;-1 turnip;-salt;-120 g of vermicelli
  29. 29. Gastronomy is heritage, culture and tradition. Its preservation meansmaintaining the most ancient traditions that mark the identity of a peopleand gives them the difference and genuineness.