quinta-feira, 4 de julho de 2013

Traditional Portuguese Dishes Two Chefs with extensive experience - cooking at home

Traditional Portuguese Dishes

Two Chefs speake english correct ,with extensive experience - cooking at home

With a prestigious curriculum make known the art of Portuguese cuisine .

Show to your friends, your guest new flavors, genuine Portuguese food

Experience: Work in house ambassadors and businessmen.

Description and competence.

Affordable prices and professional execution.


  • You can choose some of the ideas on this blog
  • You choose wath please you relating portuguese food.
  • we buy everything and go to your home cooking.
  • You can ask for prepared meals that we deliver.


  1. Be in your environment
  2. No timetables
  3. Spend much less money
  4. Fresh quality products/wines with fair prices.
  5. You can drink whatever you want without risk of penalty
  6. Traditional Portuguese Dishes
  7. Bacalhau à Braz ( Cod-fish)
  8. Can handle your affairs without interruptions 
Contact: 00351967404671- Chef Miguel Monteiro

Find out about traditional Portuguese specialities such as the famous salted cod dish, bacalhau, as well as sardinas assadas, caldo verde and more....

Bacalhau à Minhota
Bacalhau à Gomes Sà
Polvo à Lagareiro ( Octopus) 
The most famous fish dish is salted codbacalhau, which it is said can be cooked in 365 different ways. Each region has its own bacalhau speciality, for example bacalhau à Gomes de Sã from Porto (salted cod, potatoes and onions topped with eggs and onions) or bacalhau à bras from Estremadura (salt cod, potato, onion and scrambled eggs). Other popular fish includesardines, especially grilled (sardinhas assadas), sea bassoctopussquid (often stuffed),anchovies and swordfishShellfish such as mussels, prawns, oysters, lobsters, crabs and clams are also very popular.
Bacalhau à lagareiro


One of the most popular meats in Portugal is pork, which can be cooked in a variety of ways.Roast suckling pig (leitão assado) is a speciality of Central Portugal. Another popular pork dish is the carne de porco à Alentajana, which consists of pork marinated in wine and garnished with clams.
A common meat dish is the cozido à Portuguesa, a sort of hotpot of beef, sausages, potatoes, vegetables and rice. Grilled skewers of beef with garlic (espetada) are often served, as is aromatic grilled chicken (frango grelhado), seasoned with piri piri, garlic and olive oil.Feijoada, a meat stew with kidney or butter beans, is a dish popular throughout Portugal.

Carne Porco à Alentejana


Soup is served at most meals. Seasonal vegetables, fish and meat are used to make a variety of soups. One of the most famous Portuguese soups from Minho is the caldo verde, which consists of a mashed potato base, green Galician cabbage, olive oil and black pudding (tora)or slices of sausage, such as chouriço and salpicãoBread soups (açordas) where shellfish and vegetables are added to thick slices of bread are found in all regions.
In the south, gaspacho, a soup of tomatoes, cucumber, onions, garlic, chillies and vinegar, is popular. Caldeirada is a fish soup made of water, tomatoes, onions and garlic and other ingredients that traditionally will depend on the fisherman's catch.


Portuguese recipes do not include cheese (queijo) so it is eaten by itself either before or after main dishes. The majority of Portuguese cheeses are made from goat's or sheep's milk. The most famous cheese in Portugal is most probably the Queijo da Serra, made from ewe's milk in the Serra da Estrela. This cheese is made in the winter and traditionally the milk is coagulated with thistle (flor do cardo). Monte, a cheese from Trás-os-Montes in northern Portugal, is a smooth, creamy cheese made from cow's and ewe's milk.


Many of the desserts in Portugal are rich egg-based specialities, often seasoned with spices such as cinnamon and vanilla. A popular dessert is the arroz doce, a rice pudding flavoured with cinnamon and lemon. The Portuguese have a variety of cake and confectionary specialities that can be found in a pasteleria or confeitaria. Northern specialities are rich, very sugary and often flavoured with cinnamon, whereas in the south the sweetmeats reflect the local harvest of figs and almonds.
Throughout Portugal variations of the pão de Ló can found; this rich sponge cake can be flavoured with lemon, Madeira, port wine, cinnamon or orange juice.
Foto: Tarte de merengue e limão

Ingredientes para a massa Brisée:
-250 g. de farinha de trigo
-125 g. de manteiga
-125 g. de açúcar
-1 ovo

Ingredientes do Recheio:
-Sumo e raspas de 3 limões
-100g de açúcar
-4 gemas
-3 c. de maizena
-1 c. de manteiga.

Ingredientes para a cobertura:
- 4 claras
- 200g de açúcar

Modo de preparo: http://sandochascia.blogspot.pt/2011/02/tarte-de-merengue-e-limao.html
Tarte merengada de Limão
Wine Regions
Portugal has two wine regions protected by UNESCO as World Heritage: the Douro Valleywine region (Douro Vinhateiro) and the Pico Island wine region (Ilha do Pico Vinhateira).
The Douro Valley has the oldest appellation system in the world, created nearly two hundred years ago. Other wine-making regions include the Alentejo and the Dão region. Each region has its own wine commission (Comissão Vitivinícola) supervising the quality of the wines.


The Minho region in northwest Portugal is famous for its Vinho Verde, or green wine. These wines can be either red or white and are produced from grapes that do not reach a high level of sugar. Its short fermentation period gives the wine a low alcohol content (eight to eleven percent). Known for their diuretic and digestible properties, these wines are very light and naturally gassy. Among the most well known brands are the SoalheiroPalácio da Brejoeiraand Vinho Alvarinho.

Douro and Port Wines (Vinho do Douro)

The Douro region is best known for its Port wine, but in this region about half the wine now produced is for table wines. The wine is produced in the Douro Valley and exported from the city of Porto, thus the name Porto (or Port in English-speaking countries). The production of Port is subject to very strict regulations. It is classified according to the grape crops, sugar content, the amount of alcohol added, age and type of wood of the barrels that are used in the aging process.
More than 40 varieties of grapes are used for making Port, and there are essentially two categories: red and wood-aged. The red Ports develop after bottling and are deeper in colour, whereas the wood-aged Ports, which include tawny ports, are ready for consumption once bottled. White Port is in a category of its own and may be sweet or not so sweet and can have a lower alcohol content than the normal 20 percent for Port.


Dão wine is produced in a mountainous area in the north, where the mountains protect the grapes (castas) from maritime and continental influences. Both red and white wines are produced here including fruity reds for younger drinking and dry white wines. It is often said that the Dão region produces some of the best wines in Portugal including the Grão Vascoand the Aliança.


In this region the Baga grape dominates, producing wine that has a smoky or pine needle taste that needs time to soften. The name Bairrada comes from Barros (clay) due to the region's soil. Wines produced include red, white and table wine but the most well known is its sparkling wine, the Conde de Cantanhede and also the Marquês de Marialva.


The Serra da Arrábida to the south of Lisbon is best known for its sweet fortified Muscat wine, known as Moscatel de Setúbal. The region also produces red table wine and the most well known wine is the Moscatel Roxo, a wine that is only sold after twenty years aging in a cellar.


Probably the preferred wine of consumers in Portugal, the Alentejo region in southern Portugal produces 12 percent of the nation's wine. Wines produced include a slightly acidic red, and fruity white wines. Wines from this region are widely exported, notably to China.

Madeira wine

The cultivation of vineyards began in the fifteenth century with vines that came from Crete. This unfortified Madeira brought by ships stopping at Funchal was often spoiled during the voyage so shippers started adding spirits to make it better. The wine improved after a long, hot voyage and at one time barrels of Madeira were used as ballast in ships making long journeys, thus giving the wine ample time to heat. This method was replaced by the estufamethod, which consists of heating the wine to between 30°C and 60°C for three months to a year in order to speed up the ageing process. Furthermore, the wine is exposed to the air causing it to oxidise.
There are four major types of Madeira wine: Malvasia (also known as Malmsey), Bual (or Boal), Verdelho and Sercial. Most Madeira is made from the Tinta Negra Mole grape, which is often blended with one of these four noble varieties. Madeira can be sold as a vintage wine with a specific age when it is aged in casks for more than fifteen years or as a blended wine with a minimum age of three or ten years. Vintage Madeira from as far back as the 1850s is still available for sale and the oldest surviving bottle of Madeira dates from 1722.

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