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Etwinning Project:How much we have in common, how little we differ?Portuguese Gastronomyoraedepois.blogspot.com
Portuguese GastronomyPortugal has a very rich cuisine.We are one of the countries wherethey eat more fish and the basis of...
We use olive oil as a baseand eat plenty of fruit andvegetables.www.chefnarede.com.br -www.chefnarede.com.br -omelhordepor...
Here there is a huge amount of cookie recipes!We also have a lot of variety of bread (from the darkest tolightest), soups,...
This type of food is called so because it was made ​​by nuns inconvents and their recipes were very secret.Convent sweetsA...
Feijoadawww.cozinhatradicional.comIngredients: (for 8 people)• 1 kg of beans;• 500 g of pigs ear;• 200 g of pig snout;• 1 ...
Preparing:On the day before, put to soak in cold water in a containerpreviously rinsed the beans, and in another, the meat...
A special case: Pasteis de Belémpt.lisboando.com
The Pasteis de Belém are a speciality of Portuguese sweets. Allcafes and bakeries sell them and they are even in supermark...
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Portuguese gastronomy

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Etwinning Project: How much we have in common, how little we differ?
Professora Cláudia Saraiva 3.º/2.º CM
Pedro Moura (Biblioteca Esconderijo das Letras)
Escola Básica de São Miguel do Milharado

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Portuguese gastronomy

  1. 1. Etwinning Project:How much we have in common, how little we differ?Portuguese Gastronomyoraedepois.blogspot.com
  2. 2. Portuguese GastronomyPortugal has a very rich cuisine.We are one of the countries wherethey eat more fish and the basis ofour food is Mediterranean.oraedepois.blogspot.comcatavino.net www.whattoseeinlisbon.com
  3. 3. We use olive oil as a baseand eat plenty of fruit andvegetables.www.chefnarede.com.br -www.chefnarede.com.br -omelhordeportugalestaaqui.blogspot.comThe most famous fish iscod, and we are the countrythat consumes the most.boasnoticias.sapo.pt -
  4. 4. Here there is a huge amount of cookie recipes!We also have a lot of variety of bread (from the darkest tolightest), soups, sausages and we convent sweets.www.benhuralimentos.com.brreceitas-culinaria.ptcozinha-do-zezao.blogspot.com
  5. 5. This type of food is called so because it was made ​​by nuns inconvents and their recipes were very secret.Convent sweetsAcross the country there are many dishes and all are very tasty.www.portoenorte.pt -www.docesregionais.com
  6. 6. Feijoadawww.cozinhatradicional.comIngredients: (for 8 people)• 1 kg of beans;• 500 g of pigs ear;• 200 g of pig snout;• 1 pigs foot;• 1 sausage;• 100g sausage;• 100 g of ham;• 1 dl olive oil;• 1 onion;• 1 bunch of parsley;• 1 bay leaf;• 1 clove of garlic;• white pepper;• chilli and paprika;• 1 clove (Fac);• Saltwww.cozinhatradicional.com
  7. 7. Preparing:On the day before, put to soak in cold water in a containerpreviously rinsed the beans, and in another, the meats, whichare always smoked. The next day, cook the beans in water usedbefore.Cook the meat in another container and then after being wellcooked (including sausage and pepperoni), cut in pieces. Cutinto slices the sausage (sausage meat) and coleslaw.Put the onion with oil and join the beans with the water (whichshould not be much). Join the meats and some water whichserved for baking. Rectifying the salt and join parsley, bayleaf, clove chopped garlic, chilli, paprika and cloves.Serve with rice.
  8. 8. A special case: Pasteis de Belémpt.lisboando.com
  9. 9. The Pasteis de Belém are a speciality of Portuguese sweets. Allcafes and bakeries sell them and they are even in supermarkets!They are delicious!In 1837, in Belém, near the Monastery of Jeronimos, monasteryclerics put up for sale in a shop just a few Pasteis de Belém. At thattime, Belém was far from the city of Lisbon and its access wasensured by steamboats. The presence of the Monastery ofJeronimos and Belem Tower attracted many tourists who quicklygot used to the pastel de Belém.www.ezimut.com -Nowadays, the original recipe is nowan exclusive secret of the Factory ofPastéis de Belém in Lisbon. In thisplace the Pastéis de Belém are eatenwarm, dusted with cinnamon andpowdered sugar.

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