1. 5th Comenius meeting - POLAND
Agrupamento de Escolas
ARTUR GONÇALVES
RETURN TO OUR ROOTS: from seed to table
2. The theme of the Polish meeting
• Recipes and how we
use the products we
grow;
• Sharing ideas about
food use and cooking
methods.
The theme of the
Polish meeting
3. • After the processes of growing and harvesting we come
to the real food that is eaten in Portugal.
• Over the years, Portuguese traditional food has
changed. New ingredients are used and different
cooking methods have been developed in our region…
• You will be showed some old methods and recipes and
some new ones.
4. Portuguese cuisine
• Soup – Portuguese people make soup out of
everything - there are lots of different soups
• Fish – we eat lots of fish (we live by the Ocean)
• Cod fish – Of course!!!
• Meat – mainly pork, different pork smoked sausages
and chicken
• Fruit – we eat lots of fruit (we grow lots of different
fruit due to the portuguese climate)
• Olive oil – we use olive oil in most of our food
• Stew –It is the basis of our food – we place in a pan:
choped onion and garlic, bay leaves, olive oil. We let
it simmer for a short while and then we add the
meat. We season with some wine and let cook.
5. Old Recipe
• Sopa de Cagarrinhas
Boil the cagarrinhas for a while.
Cook the onion and the carrots and
add the white beans, which have
been previously cooked. Reduce the
mixture into a purée. Add the
cagarrinhas, season to taste with
salt and uive oil. Return to heat and
cook in enough water for about 1
hour.
6. Ingredients
• Beans
• Onion
• Olive oil
• Cagarrinhas
It is a wild herb (a sort of thistle) that grows
spontaneously in the fields in our region,
in wintertime.
Poor people used to collect these herbs to
make soup
It is a wild herb (a sort of thistle) that grows
spontaneously in the fields in our region,
in wintertime.
Poor people used to collect these herbs to
make soup
7. Nowadays recipes
Açorda de Sável A typical recipe from the
region of Ribatejo (whose
cuisine is rather influenced
by River Tagus).
To make Açorda de Sável you
use the head, tail and eggs of
sável (a fish from River Tagus)
to flavour the broth in which
you’ll soak the bread. The best
parts of the fish are fried, and
you eat them with the açorda
8. -The head, eggs and tail of
sável
- Garlic
- Onion
- Coriander
- Lemon
- Bay leaves
- wheat bread
- Slices of sável (shad)
Ingredients
Ingredients
10. Miga de PeixeBean soup with cabbage
Soak the white beans for 12 hours
and then cook them in water with the
garlic, chopped onion, salt, olive oil
and lard. When the ingredients are
cooked, remove half the beans and
place them in a separate dish. Reduce
the previous mixture into a purée.
Cut the potatoes, the white tumips
and the carrots into small cubes.
Meanwhile scald the different types
of cabbages, shredded very finely.
Add all the vegetables to the purée
and leave to cook. Season with salt
and olive oil.
11. Ingredients
• 1 litre white beans;
• 1 clove garlic;
• 1 tablespoon lard;
• 2 potatoes;
• 2 white turnips;
• 2 carrots;
• 1 small Portuguese cabbage;
• 1 small white cabbage;
• 1 "coração de boi" cabbage;
• salt
• olive oil.
12. Cozido à portuguesa
Pork – several types of meat (bacon, smoked bacon, ear,
lean meat…)
Beef – different parts of this meat (lean meat)
Chicken –
Portuguese sausages – several kinds
Potatoes
Carrots
Cabbages
1st – You boil the different kinds of meat and sausages
2nd – Take the meat out of the pan
3rd – and in that water you boil potatoes, carrots and
different sort of cabbages.
Cozido à Portuguesa
13. Morcela de arroz
It can be boiled and
eaten as the main
course, or sliced and
put in the oven and
eaten as a starter
Pork – meat, fat, blood and
tripe
Flour
Rice
Garlic
Salt
Onion
Parsley
Coriander
Spices
Morcela de arroz
15. Bolo de noiva or Ferraduras
In Ribatejo, weddings are entitled to have a special dessert. Bolo de
cabeça is a traditional wedding cake that can also be named as
horseshoes for having such a shape. These cakes were traditionally
offered to the guests during the wedding.
Bolo de cabeça and Ferraduras
