The document discusses Portuguese gastronomy, highlighting its rich cuisine that emphasizes fish, olive oil, and a variety of fruits and vegetables. It includes a detailed recipe for feijoada, a traditional dish, and describes the famous pastéis de belém, a beloved Portuguese sweet originating from Belém. The document showcases the diversity and history of Portuguese food culture.

1. Etwinning Project:
How much we have in common, how little we differ?
Portuguese Gastronomy
oraedepois.blogspot.com

2. Portuguese Gastronomy
Portugal has a very rich cuisine.
We are one of the countries where
they eat more fish and the basis of
our food is Mediterranean.
oraedepois.blogspot.com
catavino.net www.whattoseeinlisbon.com

3. We use olive oil as a base
and eat plenty of fruit and
vegetables.
www.chefnarede.com.br -
www.chefnarede.com.br -
omelhordeportugalestaaqui.blogspot.com
The most famous fish is
cod, and we are the country
that consumes the most.
boasnoticias.sapo.pt -

4. Here there is a huge amount of cookie recipes!
We also have a lot of variety of bread (from the darkest to
lightest), soups, sausages and we convent sweets.
www.benhuralimentos.com.br
receitas-culinaria.pt
cozinha-do-zezao.blogspot.com

5. This type of food is called so because it was made ​​by nuns in
convents and their recipes were very secret.
Convent sweets
Across the country there are many dishes and all are very tasty.
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www.docesregionais.com

6. Feijoada
www.cozinhatradicional.com
Ingredients: (for 8 people)
• 1 kg of beans;
• 500 g of pig's ear;
• 200 g of pig snout;
• 1 pig's 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);
• Salt
www.cozinhatradicional.com

7. Preparing:
On the day before, put to soak in cold water in a container
previously rinsed the beans, and in another, the meats, which
are always smoked. The next day, cook the beans in water used
before.
Cook the meat in another container and then after being well
cooked (including sausage and pepperoni), cut in pieces. Cut
into slices the sausage (sausage meat) and coleslaw.
Put the onion with oil and join the beans with the water (which
should not be much). Join the meats and some water which
served for baking. Rectifying the salt and join parsley, bay
leaf, clove chopped garlic, chilli, paprika and cloves.
Serve with rice.

8. A special case: Pasteis de Belém
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9. The Pasteis de Belém are a speciality of Portuguese sweets. All
cafes and bakeries sell them and they are even in supermarkets!
They are delicious!
In 1837, in Belém, near the Monastery of Jeronimos, monastery
clerics put up for sale in a shop just a few Pasteis de Belém. At that
time, Belém was far from the city of Lisbon and its access was
ensured by steamboats. The presence of the Monastery of
Jeronimos and Belem Tower attracted many tourists who quickly
got used to the pastel de Belém.
www.ezimut.com -
Nowadays, the original recipe is now
an exclusive secret of the Factory of
Pastéis de Belém in Lisbon. In this
place the Pastéis de Belém are eaten
warm, dusted with cinnamon and
powdered sugar.