2. 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.

4.  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 spring 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.

5. 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 strong
boiling, 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

9. Queijadi
nhas de
AbóboraFor 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.
Take them out and put them in
boxes of paper beaded, gracing
each Queijadinha with half a
cherry.

11.  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.
Boil the milk with the sugar, the lemon peel and
the cinnamon sticks. Let it cool. Mix the eggs with
a fork. Put the bread slices in the milk and then in
the eggs. Heat the oil and fry well both sides of
the slices of bread. Soak them in paper and cover
them with a mixture of sugar with cinnamon.

14.  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 fry
them in olive oil. Add this to the
stew broth and remaining whole
chestnuts still ace. Serve with
pieces of toasted bread.

15.  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, cut the meat in small
pieces 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.

16. Beira Litoral
 Pão Leve or
Pão-de-ló
 Arroz de
Sardinha
 Salada Mista de
Mariscos

17.  Pão Leve or Pão-de-ló
-18 eggs;
-500g flour;
-500g sugar;
-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.

18. Arroz
de
Sardinh
a
-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.

19. 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.

21. 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.

22. 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.

23. 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 spoon full on greased baking
sheet and dusted. Let the tray fall on the table
to spread the dough and take the biscuits to
bake in a hot oven.

24. Ribatejo
Scones com mel

25. 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.

26. Extremadura
Bolo de
amêndoa de
chocolate

27. Bolo de
amêndoa de
chocolateIngredients:
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.

28. Alto Alentejo
Sopa de
Massas de
peixe

29. 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.

30. Baixo Alentejo
Lebre
Frita

31. Lebre
Frita1 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.

32. Algarve
Sopa de
Conquilhas
Perna de
Borrego no
Tacho á
Tavirense

34. Perna de Borrego no Tacho á Tavi
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.
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 .

35. Açores
Arroz de
Lapas

36. 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 transparent 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.
Preparation:

37. Madeira
Caldo
(caldo de
carne)

38. 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

39. 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.