My Lisbon: A Cookbook from Portugal’s City of Light, features an assortment of incredible and vibrant recipes inspired by the dishes Nuno Mendes grew up with in Lisbon. Highlights include Frango na Brasa com Piri Piri (Grilled Piri Piri Chicken with Potato Chips), Travesseiros (Almond Pillows), Cenouras com Mel e Avelãs (Carrot Salad with Toasted…
Culina Europe Cookbook Review and Encharcada (Portuguese Soaked Eggs)
Culina Europe: Dine with Europe’s Master Chefs brings together more than 250 recipes from over 100 award-winning chefs in Italy, Greece, Spain, France, Belgium, Germany, Netherlands, Switzerland, Sweden, Denmark, Luxembourg, Great Britain, Portugal, Norway, and Austria. I will be sharing a recipe for Encharcada, a Portuguese egg dessert from Chef Maria Santos Gomes, and other highlights in the…
Authentic Portuguese Cooking Review and Filhós à Alentejana (Portuguese Crispy Orange-Flavored Alentejo Pastries)
Authentic Portuguese Cooking, written by Ana Patuleia Ortins, is a delicious introduction to the mild in spice, but rich in flavor Portuguese cuisine with a collection of over 185 authentic, homestyle dishes from Portugal, the Azores, and Madeira. It is the follow-up to Ortins’ first book: Portuguese Homestyle Cooking. While a few featured recipes may be familiar to…
Massa Sovada (Portuguese Sweet Bread) and Fatias Douradas (Portuguese Golden Slices)
Merry Christmas Eve! In Portugal, Fatias Douradas (Golden Slices/French Toast) is traditionally served on Christmas Eve as a dessert as opposed to breakfast. It is also known as Rabanadas. To make the Fatias Douradas extra special, I used a loaf of Massa Sovada, a Portuguese Sweet Bread rich with eggs and spices. It isn’t required…
Caldo Verde (Portuguese Green Broth)
Caldo Verde is a Portuguese soup made with kale (or collard greens) and potatoes. It originated in the northern province of Minho. The broth is flavored with potatoes, garlic, and onions, then pureed before very thin ribbons of greens and sliced Chouriço are added. Caldo Verde is often served with Broa (Portuguese Cornbread). If you…
Broa (Portuguese Corn Bread)
Broa is a Portuguese cornbread made from a mixture of flour and cornmeal. One of the features of this bread is its cracked top. Cutting into the crusty exterior reveals a chewy and dense, but moist interior. It is often served with soup, but also great sliced and spread with butter. I used a very…
Raivas (Portuguese Cinnamon Cookies)
Raivas are cinnamon butter cookies from the Beira Litoral region of Portugal. Beira Litoral is in the north-central part of the country. The major city is Coimbra, home to the country’s oldest university. More information on Coimbra and Beira Litoral. Raivas have a nice cinnamon flavor without being overly sweet. They come out of the…
