Gastronomia da região Centro de Portugal
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Trabalho elaborado pelos alunos do Colégio dos Plátanos para o projeto eTwinning "Diversidade Cultural" (janeiro de 2019).
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Food
This document provides brief descriptions of four traditional Spanish dishes: gazpacho, a cold tomato soup from Andalucía containing vegetables and bread; Spanish omelette made from potatoes and eggs and eaten hot or cold; paella, a rice dish with seafood, meat, tomatoes and saffron; and migas, a dish made from bread or flour mixed with meat, sausage and peppers.
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Rocoto stuffed is a traditional Peruvian dish from Arequipa made by stuffing boiled rocoto peppers (a type of chili pepper) with a filling of ground meat, onions, garlic, hard boiled eggs, peanuts, and fresh cheese, then baking them. The recipe instructs to carefully remove the veins and seeds from the rocotos before boiling them to reduce their spiciness, and then filling them and baking for 40 minutes to create this iconic dish from the Arequipa region of Peru.
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Food
This document provides brief descriptions of four traditional Spanish dishes: gazpacho, a cold tomato soup from Andalucía containing vegetables and bread; Spanish omelette made from potatoes and eggs and eaten hot or cold; paella, a rice dish with seafood, meat, tomatoes and saffron; and migas, a dish made from bread or flour mixed with meat, sausage and peppers.
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The document discusses two Spanish dishes, gazpacho and paella. Gazpacho is a cold tomato-based soup from Andalusia made by blending tomatoes, cucumber, pepper, garlic and bread. Paella is a rice-based dish from Valencia where rice is fried with onion, garlic, pepper and tomato in a large pan called a paellera. Both dishes are traditionally eaten during festivals in their respective regions of Spain.
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This document provides information about the gastronomy of Baix Empordà, including:
- A glossary of key culinary terms and a map locating Baix Empordà.
- A brief history of wine production in the region and some local grape varieties and wineries.
- The recipe for a traditional dish called Escalivada, which includes grilled vegetables.
- An overview of the gastronomy of Baix Empordà, highlighting local ingredients.
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Rocoto stuffed is a traditional Peruvian dish from Arequipa made by stuffing boiled rocoto peppers (a type of chili pepper) with a filling of ground meat, onions, garlic, hard boiled eggs, peanuts, and fresh cheese, then baking them. The recipe instructs to carefully remove the veins and seeds from the rocotos before boiling them to reduce their spiciness, and then filling them and baking for 40 minutes to create this iconic dish from the Arequipa region of Peru.
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This document provides an overview of traditional Portuguese cuisine, highlighting several appetizers, soups, seafood, fish, meat, game, and dessert dishes that are commonly enjoyed. Some examples described include alheira de Mirandela smoked sausage, queijo da Serra cheese, sopa da pedra stone soup, caldo verde cabbage and sausage broth, ameijoas à Bulhão Pato clams with lemon and parsley, polvo à lagareiro grilled octopus, bacalhau à Gomes de Sá codfish recipe, pastéis de Belém custard tarts, and pudim Abade Priscos port wine pudding. In total, the document shares
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The document provides an index and collection of sauce and marinade recipes. It includes indexes and collections for alfredo sauces, marinades, pesto, potsticker dipping sauces, and more. Specifically, it shares collections of chicken marinade recipes including honey mustard marinade, lemon marinade, and red wine marinade. It also shares a collection of diverse marinade recipes including brandied marinade for chicken, garlic honey marinade for chicken, and marinade for chicken and pork.
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O documento descreve a queda do regime do Estado Novo em Portugal em 25 de Abril de 1974 através de um golpe militar liderado pelo Movimento das Forças Armadas. Detalha os acontecimentos da revolução, incluindo a ocupação de locais estratégicos em Lisboa sem resistência significativa e a rendição gradual das forças leais ao governo ao longo do dia.
25 de Abril
O documento discute os objetivos da Revolução de Abril de 1974 e sua implementação atual, cobrindo a liberdade, democracia, autonomia regional, descolonização e direitos constitucionais. Questiona se esses objetivos ainda são plenamente alcançados em áreas como segurança, liberdade de imprensa, igualdade, justiça e saúde.
Guerra Colonial
O documento resume a Guerra Colonial Portuguesa entre 1961-1974, quando Portugal lutou para manter suas colônias em Angola, Guiné-Bissau e Moçambique. Detalha as principais frentes de batalha em cada colônia e os movimentos de libertação que lutaram contra o domínio português, culminando na Revolução dos Cravos de 1974 que levou à independência das colônias.
Salgueiro Maia
Salgueiro Maia foi um importante comandante militar português e líder da Revolução dos Cravos de 1974. Nasceu em 1944 e liderou uma coluna de blindados em Lisboa durante a revolução, forçando o presidente Marcelo Caetano a renunciar. A biografia descreve sua participação na guerra colonial em Moçambique e Guiné entre 1968-1973 antes de regressar a Portugal e juntar-se aos movimentos que levariam à queda do regime autoritário.
Presos políticos
Este documento discute a libertação dos presos políticos após a Revolução dos Cravos em Portugal em 1974. Ele fornece contexto sobre o que é um preso político, detalhes sobre alguns presos políticos específicos como Alfredo Matos e Bento Gonçalves, e descreve como os presos políticos foram libertados após a queda do regime autoritário, permitindo mais liberdade e democracia no país.
PIDE/DGS
A PIDE foi a polícia política portuguesa entre 1945-1969 que reprimia qualquer oposição ao regime de Salazar. A PIDE torturava presos, incluindo queimar com cigarros e privar do sono, e mantinha campos de concentração. Foi substituída em 1969 pela DGS, que também usava tortura, mas ambas foram extintas após a Revolução de Abril de 1974 que trouxe liberdade ao povo português.
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Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
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Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
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Gastronomia da região Centro de Portugal
- 1. PROJECT E-TWINNING 9° A GASTRONOMY OF THE CENTER OF PORTUGAL Pedro André Carolina Santos Mafalda Simão Gonçalo Pratas
- 2. MARANHO The maranho is a specialty of the traditional Portuguese cuisine, original of the Sertã, and spread by the region of Beira Baixa.
- 3. MARANHO The maranho consists of a small bag made of a piece of goat stomach , stuffed with goat meat, ham and rice and strongly seasoned with mint, Serpo, paprika, parsley and other seasonings all washed down with white wine;After sewing, the sachets are boiled in water.
- 4. CHANFANA Chanfana is a traditional portuguese dish from the city of coimbra.
- 5. CHANFANA Chanfana is made of goat’s meat, garlic, onion and laurel combined with a glass of brandy and wine. Finally, it’s served with boiled potatoes and a little parsley.
- 6. RANCHO The ranch is made from a variety of ingredients, including bacon, chorizo, wine sausage, farinheira, cabbage, pasta (noodles or other types), grain, potatoes and carrots.
- 7. The ingredients are all cooked in the same water, alternately. The water turns into a broth, which must be plentiful at the time the ranch is served. RANCHO
- 8. HOMEMADE CREAM This homemade cream is a traditional sweet from the region of Guarda, in Portugal. The recipe is very simple to prepare and the result is a creamy and delicate dessert, with a light layer of sugar burned to the surface.
- 9. OVOS MOLES Ovos moles are a traditional sweet from Aveiro, Portugal They consist on placing a pan as beaten egg yolks and cook over low heat. Demand the sugar mixture gradually and stir always.
- 10. PÃO-DE-LÓ DE ALFEIZERÃO Pão-de-ló de Alfeizerão is a traditional sweet from Alfeizerão, Portuga Pão-de-ló consists in adding eggs, sugar and flour to a form, and covering it with paper and then baking it.