Leite's Culinaria website has several portuguese dishes' recipes posted online. One may check it here http://www.leitesculinaria.com/recipes/port/index.html
It's worth to give it a quick look. Specifics of each recipe are available online.
This is the food I grew up with :) - some of my favourites:
Appetizers: Kale Soup, Codfish Cakes.
Entrées: Scrambled Eggs with Salt Cod and Potatoes, Pork with Clams.
Desserts: Rice Pudding, Almond Cake, Cream-Custard Tarts
LIST ON LEITE'S CULINARIA http://www.leitesculinaria.com/recipes/port/index.html
Appetizers
Caldo Verde (Kale Soup)
Camarão com Piri-piri (Grilled Shrimp with Piri-piri Sauce)
Espetada de Espadarte (Portuguese Swordfish Kabobs) Elisabeth Luard
Pastéis de Bacalhau (Codfish Cakes)
Pastel com o Diabo Dentro (Cape Verdean Pastry with the Devil inside)
Rissóis de Camarão (Shrimp Turnovers)
Sopa de Couves (Azorean Kale and Potato Soup)
Sopa de Funcho (Fennel Soup)
South Coast Portuguese Fish Chowder
Trutas à moda de Bragança (Trout Cooked in Ham) Elisabeth Luard
Entrées
Açorda de Mariscos (Bread Soup with Jumbo Shrimp) Elisabeth Luard
Azorean Double-Marinated Quail Paula Wolfert
Bacalhau à Brás (Scrambled Eggs with Salt Cod and Potatoes)
Bacalhau à Gomes de Sá (Codfish with Potatoes and Onions)
Bacalhau de Consoada (Christmas-Eve Cod)
Bife à Micalense (Portuguese Steak)
Caçoila (Portuguese Stewed Beef)
Camarões Grelhados com Piri-piri (Grilled Shrimp with Piri-piri Sauce)
Carne Assada em Vinho d'Alhos (Spicy Pot Roast in Wine and Garlic)
Costelas de Porco Grelhadas (Grilled Pork Ribs)
Feijão a Portuguesa (Portuguese Beans)
Frango Grelhado com Piri-piri (Grilled Chicken with Piri-piri Sauce)
Fried Salt Cod With Garlic-Pepper Sauce
Mozambique Prawns
Picadinho (Brazilian Hash)
Porco com Amêijoas à Alentenjana (Pork with Clams)
Portuguese Pineapple Picando Burger Susan Mello
Portuguese-Style Pork Roast with Steamed Clams Tom Valenti
Portuguese Fisherman's Stew
Portuguese Paelha
Torresmos (Garlic-Roasted Pork)
Tortilha Com Chouriço (Chouriço Frittata)
Trinchado (Fiery South African Beef Stew)
Salads, Sides, and Extras
Bolas de Presunto e Linguiça (Ham-and-Sausage Bread)
Broa (Portuguese Cornmeal Bread) Elisabeth Luard
Doce de Tomate (Tomato Jelly)
Favas com Coentro (Fava Beans with Cilantro)
Molho de Piri-piri (Hot-Pepper Sauce I)
Peixinhos da Horta (Deep-Fried Green Beans)
Piri-Piri Sauce (Hot-Pepper Sauce II)
Salada de Grão de Bico com Bacalhau (Chickpea Salad with Salt Cod)
Desserts
Alfama's Pastéis de Nata (Portuguese Custard Tarts)
Arroz Doce (Rice Pudding)
Bolo de Amêndoa (Almond Cake)
Brazilian Chocolate Cake
Malassadas (Azorean Doughnuts)
Pão-de-Ló (Portuguese Sponge Cake)
Pastéis de Coco (Coconut-Custard Tarts)
Pastéis de Nata (Cream-Custard Tarts)
Sonhos (Portuguese Dreams)
Sopa Dourada (Christmas Golden Soup)
Portuguese Recipes - Leite's Culinaria
Moderators: Glenn E., Roy Hersh, Andy Velebil
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Mario Ferreira
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- Location: Alcoba, Portugal
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Portuguese Recipes - Leite's Culinaria
Last edited by Mario Ferreira on Wed Feb 22, 2006 4:39 am, edited 1 time in total.
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Andy Velebil
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Mario,
I just read through them and they sound very good. I will have to try and make some soon...Now, where did I put that white apron and hat
Thanks for the link
I just read through them and they sound very good. I will have to try and make some soon...Now, where did I put that white apron and hat
Thanks for the link
Andy Velebil Good wine is a good familiar creature if it be well used. William Shakespeare http://www.fortheloveofport.com
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Frederick Blais
- Posts: 2744
- Joined: Sun Jul 31, 2005 10:07 am
- Location: Porto, Portugal
Mario, is there a difference between Pastéis de Nata and Pastel de Nata. I've always seen the later, but when I look on Google both seems to be the same.
What is definitively missing in the dessert receipe is the Leite Creme. I got one receipe in French, so I'll try to translate it for you.
For 4 to 6 portions, depending on size.
750 ml de lait
¾ cup of sugar -- It says 125 g but the best result so far was with ¾ cup
1 cinamon stick – I use powder
1 lemon zest
13 egg yolk
Brown sugar
1- Blend the sugar, milk, cinamon and lemon zest. Bring it to boil.
2- Aside, beat the eggs with some cold milk. Add them with the milk sugar solution away from the oven.
3- Then thicken the solution in a bain-marie and avoid any bubble. Pass it through a sieve and let it cool.
4- Put some brown sugar on the top of the Crème brulée and burn them to form the crust If you don't have anything specific to burn them like with a torch. You can put the oven to broil. Be sure to put back the crème to cool before serving them, or when you put them in the oven, but them in a pan full of freezing water so the inside does not get hot.
The difficult part is really to know when the remove the final blend from the fire. It suppose to be when it gets ticker but they don't give futher details. So I remove it when I see it becomes thick and with it starts to make some grain. You have to try and make mistakes to get it right.
Enjoy!
Pour 4 à 6 personnes
750 ml de lait
¾ tasse de sucre -- ils disent 125 g, le meilleur résultat que j’ai eu c’est avec ¾ de tasse
1 baton de canelle – j’utilise la cannelle en poudre
1 zeste de citron
13 jaunes d’oeufs
Cassonade
1- Mélanger dans une casserole le lait avec le sucre, le bâton de canelle et le zeste de citron. Porter à ébullition et retirer du feux.
2- Battre les jaunes d’œufs dans un peu de lait froid. Hors du feu, les ajouter au mélange de lait et de sucre.
3- Faire épaissir au bain-marie, en empêchant rigoureusement tout bouillon. Passer au chinois et verser la crème dans un plat. Laisser refroidir.
4- Saupoudrer la crème de cassonade et la glacer au fer rouge pour en brûler toute la surface. Présenter délicatement dans une coupelle.—tu peux mettre à broil dans le four sur le haut de la grille. Remet les au frigidaire une 15aine de minutes après pour refroidir le mélange.
Le plus difficile c’est de savoir quand l’enlever du feu. C’Est supposé être quand le mélange commencer à épaissir. C’est pas mal essaie erreur à chaque fois. Moi je regarde quand ca commence à faire des tous petits grains et à épaissir, c’est là que j’enlève. Pas facile cette partie la.
Au plaisir!
Fred
What is definitively missing in the dessert receipe is the Leite Creme. I got one receipe in French, so I'll try to translate it for you.
For 4 to 6 portions, depending on size.
750 ml de lait
¾ cup of sugar -- It says 125 g but the best result so far was with ¾ cup
1 cinamon stick – I use powder
1 lemon zest
13 egg yolk
Brown sugar
1- Blend the sugar, milk, cinamon and lemon zest. Bring it to boil.
2- Aside, beat the eggs with some cold milk. Add them with the milk sugar solution away from the oven.
3- Then thicken the solution in a bain-marie and avoid any bubble. Pass it through a sieve and let it cool.
4- Put some brown sugar on the top of the Crème brulée and burn them to form the crust If you don't have anything specific to burn them like with a torch. You can put the oven to broil. Be sure to put back the crème to cool before serving them, or when you put them in the oven, but them in a pan full of freezing water so the inside does not get hot.
The difficult part is really to know when the remove the final blend from the fire. It suppose to be when it gets ticker but they don't give futher details. So I remove it when I see it becomes thick and with it starts to make some grain. You have to try and make mistakes to get it right.
Enjoy!
Pour 4 à 6 personnes
750 ml de lait
¾ tasse de sucre -- ils disent 125 g, le meilleur résultat que j’ai eu c’est avec ¾ de tasse
1 baton de canelle – j’utilise la cannelle en poudre
1 zeste de citron
13 jaunes d’oeufs
Cassonade
1- Mélanger dans une casserole le lait avec le sucre, le bâton de canelle et le zeste de citron. Porter à ébullition et retirer du feux.
2- Battre les jaunes d’œufs dans un peu de lait froid. Hors du feu, les ajouter au mélange de lait et de sucre.
3- Faire épaissir au bain-marie, en empêchant rigoureusement tout bouillon. Passer au chinois et verser la crème dans un plat. Laisser refroidir.
4- Saupoudrer la crème de cassonade et la glacer au fer rouge pour en brûler toute la surface. Présenter délicatement dans une coupelle.—tu peux mettre à broil dans le four sur le haut de la grille. Remet les au frigidaire une 15aine de minutes après pour refroidir le mélange.
Le plus difficile c’est de savoir quand l’enlever du feu. C’Est supposé être quand le mélange commencer à épaissir. C’est pas mal essaie erreur à chaque fois. Moi je regarde quand ca commence à faire des tous petits grains et à épaissir, c’est là que j’enlève. Pas facile cette partie la.
Au plaisir!
Fred
Living the dream and now working for a Port company
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Mario Ferreira
- Posts: 489
- Joined: Tue Aug 02, 2005 7:08 pm
- Location: Alcoba, Portugal
- Contact:
Fred - Thanks for the "Leite Creme" recipe. No doubt a must on Portuguese culinary :)
A good thing (or bad thing :) ) about the Pastéis de Nata (the Cream-Custard Tarts) is: if you have the first, you will then get the desire to move forward for the second !! :)
A popular saying where I live is "you can not have ONLY one !!"
That's correct. It is the same. The word "Pastéis" is the plural of "Pastel".Fred_Quebec wrote:Mario, is there a difference between Pastéis de Nata and Pastel de Nata. I've always seen the later, but when I look on Google both seems to be the same. [...]
A good thing (or bad thing :) ) about the Pastéis de Nata (the Cream-Custard Tarts) is: if you have the first, you will then get the desire to move forward for the second !! :)
A popular saying where I live is "you can not have ONLY one !!"