apresenta sara
TRANSCRIPT
Gastronomy is heritage, culture and tradition. Its preservation means maintaining the most ancient traditions that mark the identity of a people and gives them the difference and
genuineness.
Bacalhau à Minhota -2 steaks soaked cod
-2 bay leaves
-1 kg potato
-salt
-1 dl milk
-1 tablespoon (tsp) paprika
-1 spoon (soup) of grated bread
-2 spoons (soup) of butter
-pepper
-1 Onion
-2 cloves of garlic
-1 dl oil
-1 sprig of parsley
In a pan, put about 2 liters of water. Add the bay leaves and bring to heat until boiling. Put on cod and mute for about 25 minutes. However, boil the potatoes with the skin in salted water for 30 minutes. Also Boil the milk with the butter and paprika. Drain the potatoes, remove the skin and reduce the puree. Add the milk has boiled, and season with salt and pepper.
Caldo Verde à Minhota
-600 g potatoes -4 slices of chorizo sausage or meat -200 g of kale galega cut into green broth
Bring to boil again and 10 minutes before serving with the broth to a boil in cachão, add the kale well drained. Bake uncovered until the container with cabbage fail to know the raw. Rectify the seasoning and add the remaining olive oil. Place a slice of chorizo sausage or meat on each plate and drizzle with the broth-green. Finally cut the slices of bread in half and distribute by the people.
Peel the potatoes, onion and garlic and bake in 1.5 liters of water seasoned with salt and half the amount of olive oil. Meanwhile wash the cabbage and cut into very thin broth-green. When the potatoes are cooked, reduce the puree along with the onion and garlic.
-1 Onion -2 cloves of garlic -1.5 dl of olive oil -Sal q.s. -2 slices of cornbread
Queijadinhas de Abóbora
For the sweet pumpkin:
-pumpkin
-sugar
-1 cinnamon stick
-orange peel
For Queijadinhas:
-2 cups pumpkin
sweet
-10 egg yolks
-candied cherries
-butter
To prepare Queijadinhas, add the
yolks to the sweet pumpkin, mixing
well and then distributing the
prepared in cups for cupcakes very
well greased with butter. Washed to
bake in a moderately hot oven.
It begins by preparing the sweet,
joining or not, walnuts or almonds.
Peel the pumpkin, draw up the
filaments and the seeds and cut the
squares. Measure the pumpkin with
a cup of tea, and for each cup of
pumpkin takes up half a cup of
sugar.
Allow to boil until pearl point (108 º C).
Mix in the pumpkin and continue to let
it boil until it is translucent and the
syrup again present in pearl point. It
keeps candy in jars covered with
cellophane like any other candy.
Wanting, add sugar chopped nuts or
almonds, while joins pumpkin.
It takes the sugar on the stove
with a little water (enough to
melt the sugar), cinnamon stick
and orange peel.
Desenformam up and they get
in boxes of paper beaded,
gracing each Queijadinha with
half a cherry.
Rabanadas -1.2 L of milk
-8 slices of bread
-6 Eggs
-6 tablespoons of sugar
-Peel ½ lemon
-2 cinnamon sticks
-Oil, sugar and cinnamon
q.s.
Ferva o leite com o açúcar, casca de limão e canela.
Deixe esfriar. Bata os ovos com um garfo.
Mergulhe as fatias de pão no leite e em seguida os
ovos batidos. Aqueça o óleo e frite bem as fatias de
pão dos dois lados. Escorra-os em papel toalha e
enrole-os em uma mistura de açúcar e canela.
Caldo de Castanhas -1 kg of chestnuts;
-2 onions;
-1.5 liter of water;
-1.5 dl of olive oil
Peel the chestnuts and put them to
bake. Once cooked, half of them
pass through the sieve and add
them to the boiling water. Peel the
onions, cut them into pieces and
saute them in olive oil. Add this to
the stew broth and remaining
whole chestnuts still ace. Serve
with pieces of toasted bread.
Sopa da Beira
-6 leaves of kale furrowed (Galician
region);
-1 bunch turnip greens;
-1 slice of ham or a ham bone with
meat attached;
-2 tablespoons olive oil;
-125 g of maize flour;
-salt;
-pepper
When the ham is cooked, remove
the bones, esfia up meat and join
the vegetables and olive oil.
Apart breaks up the cornmeal in a
little cold water, which joins the
broth when the vegetables are
almost cooked. Cut the cauliflowers and the turnip
by hand.
Boil the ham or the bone in
sufficient water for soup
(approximately 2 liters). Wanting can join a little pepper.
Let the flour and baking
thicken and correcting
the salt.
Beira Litoral Pão Leve or Pão-de-ló Arroz de Sardinha Salada Mista de
Mariscos
Pão Leve or Pão-de-ló
-18 eggs;
-500g flour;
-1 teaspoon of baking powder
In a bowl beat the eggs with the
sugar until the batter stand up.
Joins premixed flour with baking
powder and beat up the same way
a bit more.
Pour the mixture into pans
previously smeared with oil and
with the bottom lined with
paper.
It takes to bake in a hot oven,
the cake should be moist.
Arroz de Sardinha
-1 onion;
-1 clove of garlic;
-1 ripe tomato;
-oil or olive oil q.s. ;
-fresh sardines;
-rice
When these are cooked
withdraw and joins rice
(for proportion of half
water) water. When the rice
boil and before it is fully
cooked, place them on top
of sardines leaving to
perfect a bit more. Serve
immediately.
Make a stew with chopped
onion, garlic, chopped
and peeled tomatoes and
oil or olive oil. After
the sautéed onion add
the water and put the
sardines to cook.
Salada Mista de Mariscos
-mussels - q.s. ;
-cockles - q.s. ;
-penknives - q.s. ;
-shrimp - q.s. ;
Wash well the shellfish and allowed it
to soak for at least two hours, adding to
the water a few drops of vinegar or
lemon. Bake separately and withdraw
the shells. Do not use salt. Bake also
the liver. Cut into pieces the penknives,
mix everything and serve seasoned of
olive oil, vinegar, pepper, salt and
chopped onion.
-limpets - q.s. ;
-Monkfish liver, etc.. - Q.s. ;
-fine olive oil - q.s. ;
-Vinegar - q.s. ;
-Pepper - q.s.
Batatas Bêbedas 500g of ribs;
800g purple potatoes;
1 dl of red wine;
1 clove of garlic;
2 tablespoons butter;
salt
Cut the ribs into pieces, season with
salt and let it stay like taking a little
taste.
Then fry the ribs in butter until well
blonde.
Bake the potatoes with skin, peel up and
cut up into pieces.
It has to boil a pan with wine and garlic
clove. Join it the ribs (and the fat
where you fried it). Let it cook a
little, then add the potatoes. Allow to
ascertain in low heat until the taste of
the crude wine disappear.
Bolo de Canela -2 eggs;
-2 cups of sugar
-1 cup milk
-1 cup olive oil
-3 cups of flour
-1 teaspoon of cinnamon
-1 teaspoon of baking
Beat the eggs with the sugar.
Mix in the olive oil and beat up.
Mix in the milk and cinnamon and beat up.
Sieve the flour with baking soda and mix
quickly to the mixture.
It takes to bake in a medium oven in a shape
with hole greased and floured.
Esquecidos
-250g sugar;
-250g flour;
-4 eggs
For half an hour beat the eggs with the sugar.
Then join the flour without crashing. Pour the
batter by spaced spoonfuls on greased baking
sheet and dusted. Let the tray fall on the table
to spread the dough and take the esquecidos to
bake in a hot oven.
Ribatejo
Scones com mel
Brôas com Mel Ingredients 300g of flour 100g of butter 200g of brown sugar 2 eggs 2 spoons of syrup 2 spoons of honey 2 spoons of ground cinnamon 1 teaspoon of fennel seeds 1 pinch of grated nutmeg 1 spoon of baking soda
Preparation 1.Mix all the ingredients all together very well; 2.Knead it very well; 3.Make some little forms (like in the picture) and take it to the oven for 20 minutes.
Extremadura
Bolo de amêndoa de chocolate
Bolo de amêndoa de chocolate Ingredients:
600 grs of sugar ;
100 grs of flour ;
50 grs of powdered
chocolate ;
0,5 kg of almonds ;
18 egg yolks ;
18 egg whites
Add the peeled,
ground almonds
and the chocolate,
then fold in the egg
whites beaten stiff
and finally the
flour.
Preparation:
Beat the egg yolks and the
sugar until the mixture
thickens.
Pour the mixture in a
buttered tin that has been
sprinkled with flour.
Bake in the oven.
Alto Alentejo Sopa de Massas de peixe
Sopa de Massas de Peixe
2 large tomatoes
1 bunch of parsley
3 cloves of garlic
2 tablespoons olive oil
1 bay leaf
800 g fish
80 g of pasta
1 sprig of mint
½ tablespoon of salt
Make a stew with tomatoes, olive oil, parsley, garlic and bay leaf. Mix in a little water and put it up on the stove. When it starts boiling add the fish to bake on that broth. Remove the fish when cooked, is added water and baked the pasta. Serve with fish and mint.
Baixo Alentejo Lebre Frita
Lebre Frita 1 hare; 3 leeks; 3 tablespoons of ground pepper; salt; 100 g of lard
Wash the hare and put it to soak in cold water for a few hours. After, trickles, cut it into small pieces and ,season with salt, garlic cloves and ground pepper. Stir and allow to stand overnight.The next day fried up in lard over low heat, and the hare should be well past. Correcting the salt. Serve with chips and salad.
Algarve Sopa de Conquilhas Perna de Borrego no Tacho á Tavirense
Perna de Borrego no Tacho á Tavirense Ingredients: 1,2 kg of leg of lamb ; 1 dl of olive oil ; 4 cloves of garlic ; 1 bunch of parsley ; 50 grs of butter ; 100 grs of lard ; 1 dl of vinegar ;
Clean the leg of lamb of all fat, skin and ink. Peel the garlic and crush it with kitchen salt and a little olive oil. Add the paprika and white wine and combine. Spread the product obtained that way over the leg of lamb. In an earthenware pot place the parsley, bay leaf, peppercorns, cloves, vinegar, the rest off the white wine, butter, lard and a little water. Stir these ingredients carefully. Then place the leg of lamb in the pot and let it sleep in the mixture for 3 to 4 hours. Cover the pot and put it in the oven to stew. Wash, peel and quarter the potatoes. When the lamb is almost ready, add the potatoes. Keep the pot covered until the potatoes are cooked. Correct the seasoning and sprinkle with chopped parsley.
2,5 dl of dry white wine ; 6 peppercorns ; 4 cloves ; 800 grs of potatoes ; 2 bay leaves ; paprika to taste ; kitchen salt to taste ; water .
Açores Arroz de Lapas
Arroz de Lapas Ingredients:
-1 kg of limpets Girls;
-1 large onion;
-2 cloves of garlic;
-1 dl olive oil;
-half teaspoon of paprika;
-500 g of rice;
-salt;
-pepper;
-parsley;
-1 tip of laurel
(optional)
Wash the limpets and scald with boiling water. Reserves of the scald water,
after strained.
Bite the onion and garlic and "dive up» in oil. The onions should be translucid
only.
Season with salt, pepper, paprika and the bay leaves. Irrigation with the scald
water which served to the limpets and must have twice the volume of the rice.
The limpets, without the shells, are introduced into the rice when it is almost
dry.
Serve sprinkled with chopped parsley.
Preparation:
Madeira Caldo (caldo de carne)
Caldo (caldo de carne) Ingredients: -500 g of beef to baking (with bone); -1 onion; -1 tomato;
Cut up the onion and tomato slices ace and lead to very gently braise the meat and butter. When all present well ascertained, join about 2 liters of water. Once the water starts boiling introduces the entire turnip and let it cook. Finally, joins the rice or vermicelli and allowed to bake. Before serving, the soup should rest a little bit. The meat can be unwoven and used as the soup garnish, or be withdrawn and used for further preparations. The turnip may or may not be removed from the broth. Some crush onion and tomatoes through a colander before adding them to the water.
-2 tablespoons of butter; -1 turnip; -salt; -120 g of vermicelli
Gastronomy is heritage, culture and tradition. Its preservation means maintaining the most ancient traditions that mark the identity of a people and gives them the difference and genuineness.