This document contains recipes for several Portuguese dishes and cakes. It includes recipes for Bacalhau à Brás (codfish recipe), Açorda de Tomate (tomato bread soup), Açorda (garlic bread soup), Caldo Verde (green soup), Cream Cake, and Carrot and Pumpkin Cake. The recipes provide lists of ingredients and instructions for how to combine the ingredients and prepare each dish.

1. Bacalhau à Brás
(Brás' Cod fish recipe)
INGREDIENTS
For 4 persons
- 6 tablespoons olive
oil
- 2 large onions
- 2 cloves of garlic
- 300 gr of shredded
cod fish
- 200 gr potato straw
- 100 gr of olives
- 6 eggs
- pepper (to taste)
- salt
Minced parsley
Brás' Cod fish recipe
HOW TO DO IT
(first of all you must put the cod fish for 24 hours, inside cold water and changing the water at
least three times, not to be salty).
Withdraws the cod fish from water, dry it with a kitchen cloth, cut up his skin,
the pimples and unravels itself.
Dices garlic and onions in very thin slices.
Takes to boil (into a pot of thick base) the olive oil with the onion and garlic
and let it cook slowly until the onion bake.
At this point joins the shredded cod and stir with a spoon so that absorb the
olive oil.
Join thin straw potatoes with cod at the pot (on the fire) and lie down lightly
beaten eggs, seasoned with salt and pepper.
Stir with a fork and as soon the eggs are in cream (but cooked), cut up
immediately from heat and pour the cod on a platter.
Sprinkle with chopped parsley and serve hot, accompanied with olives and
green salad.

2. AÇORDA DE TOMATE
(Tomato Bread INGREDIENTS Soup from Alentejo)
For 4 persons
- 1 kg of mature
tomatoes
- 1 Large onion
- 3 Cloves of garlic
- 2 dl of olive oil
- 1 Bay leaf
-1 Bunch of coriander
- 1/2 pounds of old
bread (from previous day)
- 1 liter of boiling water
(about)
- Salt and pepper (to
taste)
- 4 eggs
Tomato Bread Soup
HOW TO DO IT
In a pan bring to boil the chopped onion with the cloves of garlic and olive oil, until
translucent.
Mix the tomatoes peeled and cut into small squares.
Cook a little, and add the boiling water, the coriander and the bay leaf.
Season it with salt and pepper. Let it boil until the broth begin a bit thick.
On a tray of clay put slices of bread and cover with the hot tomato soup.
Make some holes in the bread soup, were you must lay the open eggs.
Put it into the oven to cook the eggs and make it lightly toast.
It's very tasty if you eat this meal with grapes, fresh figs or melon chunks, at same time.

3. Typical “Açorda” of Alentejo
(Alentejo’s garlic bread soup)
INGREDIENTS
For 4 persons
- A small bunch of
coriander (or a small
bunch of pennyroyal,
or a mixture of both
herbs);
- 2 cloves of garlic;
- 1 tablespoon of salt;
- 4 tablespoons of olive
oil;
- half green pepper (if
you kike it)
- 1.5 liters of boiling
water;
- 400 g of homemade
bread (hard);
- 4 eggs (or cooked
fish, or seafood in the
water that you will
used to make the
bread soup- AÇORDA)
If you prefer, you can
use grilled sardines.
Alentejo’s garlic bread soup, (Açorda) is a complete
meal!
HOW TO DO IT
1- Put in a mortar, the peeled cloves of garlic, the salt and the herbs, reducing
them to a paste.
2- Pour the sauce on a bowl ( we prefer crafts terrine), add the olive oil and the
green pepper, cut into small pieces.
In water which is boiling, join the open eggs to cook slightly (and the fish if you
want).
3- Remove the eggs (and the fish) after cooking, put the boiling water into the
bowl.
4 –Taste the AÇORDA (maybe you need more salt).
5- Add the bread, slices in small squares with a knife.
The eggs (and fish) are laid on the dish or in bowl soup, according to taste.

4. “Caldo Verde” (Green soup)
INGREDIENTS
- 1.250 kg of potatoes
- 300 g of green
cabbage leaves (cuted
into thin wires).
- 7 cloves of garlic
- 1 medium onion
- 1 bunch of coriander
- 2 large bay leaves
- 1,5 (or 2) liter of
water,
- 1dl of olive oil,
- 100 g of sausage
- 1 litle spoon of salt
(or as you like).
HOW TO DO IT
Peel the potatoes, preferably new, and put it, to cook in water (that seems,
enough, to you), with the previously peeled garlic cloves and the onion.
Let it cook well.
Beat all with the magic wand and put back on the stove.
Pour the green cabbage leaves (cut into thin wires) already washed and the
“Caldo Verde”
sausage cut into slices.
After ( + ) 5 minutes, when the vegetable broth is cooked, add the coriander the
bay leaves, the olive oil and the salt.
Cook for a few more minutes to open the flavor properly.
Serve and Enjoy!

5. Cream Cake
INGREDIENTS
5 egs;
2 cups of flour;
2 cups of sugar;
1 cup of cream;
1 cup of milk;
1 teaspoon of baking
powder;
Zest of one lemon;

6. Cream cake
HOW TO DO IT
Separate the yolks from the whites;
Beat the egg whites until firm Castle;
In a bowl mix the egg yolks with the sugar;
Add the lemon zest and stir;
Add the cream and milk and stir well;
Add the flour and baking powder and stir again;
Finally, add the egg whites and fold them into the batter with a wooden spoon;
Grease a cake tin with butter and sprinkle with flour;
Set the oven to 180 degrees, and insert the cake until cooked. (about 45 min)
Personal opinion….
O bolo de natas é fácil de fazer e fica delicioso….
The cream cake is easy to make and it’s delicious ....
(made by students of Special Needs)
Carrot and pumpkin cake
INGREDIENTS
-One cup sunflower oil
-700 g pumpkin,
-2 carrots
-4 eggs,
-300 g sugar,
-350 g flour,
-100 g of nuts
-100 g of raisins,
-1 spoon (coffee) of
ground cinnamon
-2 spoon (dessert) of
baking powder
-1 spoon (soup) of oil for
greasing
First of all: Preheat the
oven to 180 degrees.
Wash and peel the
pumpkin and cut it into
pieces.
- cook it with salt and
plenty of water for 20
minutes.
Drain and mash it with the
magic wand.
Peel and grate the carrots.

7. Carrot and pumpkin cake
HOW TO DO IT
Mix the eggs with the sugar and pour the oil.
Add the pumpkin puree, grated carrots, flour, nuts, raisins and cinnamon.
Mix well.
Grease a round shape with oil and pour the prepared.
Take the middle of the baking oven for one hour.
Remove, let cool slightly and unmold. Enjoy!