Favorite Tradicional recipes of portuguese Easter

1. Tradicional
Recipes
of Portuguese
Easter

2. Easter is one of the festive religious seasons in Portugal, it is the commemoration of
the resurrection of Jesus Christ, which took place three days after being crucified and
as in all the Portuguese festivals there is always plenty of good food to the mix.
In Easter beyond the religious part also includes a little game with eggs and chocolate,
being the only restriction in tradition perhaps the consumption of meat on Easter day,
usually replaced by cod, of course! But It is not enough to consume meat, the most
popular folars are folars with meat.
Easter is about to arrive and with her a few more
moments in family and friends. To welcome you
have, at your table, traditional Portuguese
delicacies in this festive season. The Menu we
present to you is rich. It comes stuffed with very
typical meats in Portugal (goat and lamb), King
cod and delicious sweets with eggs and almonds. Without forgetting, of course, the
“bolas” and the folars, essential in the Pascal court.

3. 1. Coriander Cream with Egg and Bread (5 persons)
Ingredients:
400 Grams of potatoes;
1 large onion and 2 garlic cloves;
½ chicken broth cube and ½ coriander sauce;

4. 3 Tablespoons of olive oil;
3 Slices of bread form;
Salt and water;
2 boiled eggs;
Preparation Mode:
Peel and wash the potatoes, onion and garlic cloves. Cut it all grossly and pour it into
a pan. Add the cube of chicken broth, olive oil, and water until cover.
Take the heat and cook for 30 minutes.
Cut the slices of bread in squares and bake (200 º C), stirring, until toasted.
Season the soup with salt and undo everything with the magic wand. If the cream is
too thick add water.
Add the chopped coriander and cook for another 5 minutes.
Serve cream decorated with roasted cubes and chopped boiled eggs.
2. Cod “à Gomes Sá” (5 persons)
Ingredients:
1 Kilogram of potatoes;
4 cod Steaks demoted;
2 Onions and 2 laurel leaves;
3 Eggs;
1 Bouquet of fresh salsa;
1.5 Deciliters of olive oil and 1 tablespoon of vinegar;

5. Salt and pepper;
100 Grams of black olives;
Preparation Mode:
Peel and wash the potatoes. Bake them in water seasoned with salt for 35 minutes.
Also bake the cod in boiling water with the bay leaves for 5 minutes.
Allow to cool inside the broth.
At the same time, place the eggs to bake for 8 minutes in boiling water seasoned with
salt.
However, sauté in olive oil the onions and garlic sliced in thin slices and distribute this
prepared over the potatoes already cooked and cut into slices.
Wrap the codfish with a grossly shredded cod, with no skins and pimples.
Check all the spices and drizzle with the vinegar and sprinkle with the chopped parsley.
Wrap everything up and serve decorated with baked egg slices and black olives.
3. Roast Goat with Potatoes (10 people)
Ingredients:
2 Kilograms of goat and 2 potato for roasting;
4 Garlic cloves and 1 large onion;
2 Tablespoons of colorau (paprika or sweet pepper);
1 Branch of parsley and 3 laurel leaves;
1.5 Deciliter of white wine;

6. Salt, pepper, olive oil and rosemary
Preparation Mode:
The day before the party, clean the meat, break it into pieces and put it in a bowl.
Season with salt, pepper, paprika and rub well with olive oil. Let marinate overnight.
On the day itself peel and wash the potatoes, place them in a baking pan and season
with salt, pepper, olive oil and rosemary.
On a baking sheet aside, place the meat that you have left to marinate and drizzle it
with the wine. Distribute the bay leaves, parsley and chopped garlic cloves to the
board and the onion broken into four.
Cover the baking pans with aluminum foil and bake in the oven (preheated) at 180 º C
for about 1 hours. After this time remove the aluminum foil and increase the
temperature to 220 º C and cook more 1 hours or until the meat and potatoes become
blonde.
Also follow with cooked greens, for example.
4. Roast Lamb Leg with Mustard (10 people)
Ingredients:
1 Whole leg of lamb;
3 Tablespoons of mustard in grain;
4 Garlic cloves;

7. 1 Sprig of rosemary, 1 of fresh oregano and 1 of thyme;
Salt, pepper and olive oil.
Preparation Mode:
Put your leg on a baking sheet.
Chop the herbs and add the mustard, the chopped garlic to the salt and pepper and
mix everything.
Bar the lamb leg with the previous mixture. Drizzle with olive oil.
Bake (preheated) at 150 º C for about 3 hours or until the meat reaches 82 º C (in
case you have a thermometer) and get golden brown.
Accompany with roasted potatoes, following the procedure of the previous recipe.
5. Meat “Bola” (10 persons)
Ingredients:
350 Grams of sausage and 175 grams of chorizo;
250 Grams of ham in thick slices;
5 Eggs;
1.5 Deciliters of olive oil;
5 Deciliter of Leite;
525 Grams of flour;
4 Teaspoons baking powder;

8. Butter to grease and flour to sprinkle;
Preparation Mode:
Grease with butter and sprinkle with flour a baking tray. Preheat the oven to 180 º C.
Remove the skin from the sausage and chorizo and cut them to the cubes. Do the
same with the ham.
Beat the eggs with the olive oil for 2 minutes. Without stopping beating, add the
milk, flour and yeast and mix well for 5 minutes.
Place half of the previous mixture on the board and distribute the meat into small
cubes on top. Cover with the remaining dough.
Bake for 45 minutes. When ready remove and allow to cool before unmolding.
Serve warm to the snack and delight. You can also use it as the main meal entry.
6. Sweet Folar (8 persons)
Ingredients:
50 Grams of Baker's yeast;
900 Grams of flour;
200 Grams of sugar and 200 grams of butter;
1 Teaspoon cinnamon and 1 sweet fennel powder;
5 Eggs;
1 Pinch of salt and milk;
1 egg for brush and flour to sprinkle;
Preparation Mode:
Heat up some milk until it's amornar. In It unmake the baker's yeast.

9. On a clean countertop and sprinkled with flour place the 900 grams of flour forming a
mound with a hole in the center.
In This hole pour the sugar, the butter (previously melted and cooled), the cinnamon,
the fennel, the eggs and the salt. Also add the unmade yeast in the milk.
With circular motions go mixing the ingredients and kneating well. Continue to knead
until the dough is unpasted from the countertop and can be molded into a rounded
cake – the “bola”.
Place it in a bowl sprinkled with flour and covered with the cloth. Allow the dough to
be in a hot and dry place until the volume is doubled (1 to 2 hours). The dough is
sourdough when touching gently it reduces to normal size.
Cast the dough into a ball and place in a baking tray, greased with butter.
Let it take a little longer and finally, bake in the oven at 200 º C for 50 minutes.
7. Moist Chocolate Sponge cake (10 people)
Ingredients:
8 Eggs and 10 buds;
180 Grams of yellow sugar;
90 Grams of flour with yeast;
20 Grams of cocoa powder and 40 grams of powdered chocolate;

10. Preparation Mode:
Grease with butter a round shape without hole and paper with parchment. Preheat
the oven to 230 º C.
Beat the eggs with the sugar with the mixer, for 5 minutes without stopping or until
the mass triple volume.
Apart, beat the gems well and join them in the previous preparation, beating for 3
more minutes.
Sift the flour the cocoa and chocolate and gently wrap in the dough with the aid of a
stick of wires;
Take the baking oven for 15 minutes.
A classic Pascal reprinted in this delicious version with chocolate.
8. Almond Tart (8 persons)
Ingredients:
125 Grams of butter and 125 sugars;
6 Eggs and lemon zit
250 Grams of flour;
1 Can of condensed milk;
1 Deciliter of half-fat milk and 2.5 Deciliters of cream;
100 Grams of paled or laminated almond kernels;

11. Powdered sugar for dusting;
Preparation Mode:
Prepare the dough:
Beat the butter with the sugar until you stop feeling the granules. Add an egg and
flour and wrap well.
On a bench sprinkled with flour extend the dough. With it, line a pie shape.
Distribute the almond on top.
For Stuffing:
Beat the condensed milk with the lemon zit and the 5 eggs. Then add the milk mixed
with the cream and whisk a little more.
Pour the stuffing into the pie shape and take the lower part of the oven (preheated)
to bake at 200 º C for about 45 minutes.
Allow to cool, unmold and decorate with powdered sugar.
9. Golden Soup (5 persons)
Ingredients:
1 Deciliter of water;
250 Grams of sugar and 125 grams of bread;

12. 10 Gems;
Peel of a lemon and cinnamon powder;
Preparation Mode:
Bring the water on fire with the sugar and lemon peel and simmer for two minutes.
Unmake the bread, wrap in the previous syrup and simmer for two more minutes.
However, beat the buds in the former prepared already warm. Take again to the
heat and stir until you get the road point (when you pass the spoon in the syrup this
way a road leaving the bottom of the pan visible).
Distribute by individual bowls and sprinkle with cinnamon. Serve cold.
10. Homemade Easter Egg
(2 large 500g eggs or 10 small 100grs eggs)

13. Ingredients:
2 Cans of condensed milk;
6 Tablespoons chocolate powder;
2 Tablespoons unsalted butter;
4 Deciliter of creams;
600 Grams of milk chocolate;
Granulated chocolate to cover-optional
Preparation Mode:
Bring the condensed milk, butter and chocolate powder to the heat, stirring always
until a soft paste takes off from the bottom of the pan.
Remove from heat and mix with cream. Whisk well until the mixture becomes
creamy and homogenous. If the cream is too hard, add more cream. Book this
prepared.
However, melt the chocolate in the microwave for 45 seconds. When It is almost
melted remove and stir until melted completely.
Pour the chocolate into a clean, smooth countertop and move the chocolate with a
spatula to cool it. Pass in a glass cup.
Form your own forms for Easter eggs with chocolate. Take the refrigerator 10 minutes
and place another layer of chocolate and bring it back to the refrigerator.
When the eggs are solid and stuffed with the initial preparation. Place a layer of melted
chocolate on top and smooth in order to close each half of egg. Take it back to the
fridge for 20 minutes.
For the cover (optional) place another layer of melted chocolate in the outer part of
the egg and decorate with chocolate granules, or decorate with other ingredients, type
white chocolate.
Add each half to form an egg. Wrap and decorate with a bow.

14. 11. Meat Folar “à Transmontana” – It's interesting to be the most popular recipe,
Because it is a delightful variation of the traditional sweet foliar.

15. 12. Traditional “Ló” Bread – The Classic Sponge Cake is simple and delicious.
13. Easter Foliar of Olhão – The Foliar of Algarve is delicious but a little hard to
come out perfect.

16. 14. Cod with Cream – Cod dishes are very traditional at Easter and there is nothing
simpler or delicious than a beautiful cod with cream.
15. Folar in the style of Bairrada – Large and super soft, not too sweet, perfect for
joining with jelly, butter or Nutella.

17. 16. Drunken Pears with Port Wine – Perfect for a dessert, simple to do and undo in
the mouth.
17. Borrego Stew -Meat tender and delicious!