Recipes
Arroz Doce
Posted on July 8th, 2009 by Head ChefFiled in: Portugal, Desserts
“Arroz Doce” is a portuguese rice pudding. In Portugal, it is traditional to sprinkle the cinnamon through a lacy paper doily to form a pattern on the rice.
Pastel de Manzana
Posted on July 8th, 2009 by Head ChefFiled in: Spain, Cakes, Desserts
Delicious Apple slices with cinnamon and mint, baked to a golden crisp . Best served with a bowl of whipped cream.
Natillas
Posted on July 8th, 2009 by Head ChefFiled in: Spain, Sweets, Desserts
“Natillas” is a Spanish soft custard poured over sponge fingers for a delicious dessert.
Bizcocho Genovesa
Posted on July 8th, 2009 by Head ChefFiled in: Spain, Cakes, Desserts
Bizcocho Genovesa are delicate golden brown sponge fingers. In Spain, sponge fingers are served with “natillas” (soft custard) and provide the base for “torta moca” (mocha layer cake).
Mantecadas de Astorga
Posted on July 8th, 2009 by Head ChefFiled in: Portugal, Breakfast, Cakes, Desserts
There are few things that can beat the smell of fresh Cinnamon Buns baking in the oven. These buns can be whipped up in minutes and is perfect for breakfast or a relaxing afternoon tea.
Romescu
Posted on July 8th, 2009 by Head ChefFiled in: Spreads and Dips, Accompaniments, Portugal
A thick and creamy Almond and Pepper sauce that can be served with grilled or boiled meats, shell-fish or fish.
Patatas en Salsa Verde
Posted on July 8th, 2009 by Head ChefFiled in: Vegetable Dishes, Accompaniments, Portugal
“Patatas en Salsa Verde” are potatoes in a parsely sauce. These potatoes are the perfect accompaniment to meats and the traditional sunday roast.
Bife à Portuguêsa
Posted on July 8th, 2009 by Head ChefFiled in: Portugal, Main Course, Meat Dishes
Portuguese steak with smoked ham in a red wine and lemon juice sauce. Best served warm with a portion of Portuguese fried potatoes arranged around the edges of the serving dishes.
Batatas à Portuguêsa
Posted on July 8th, 2009 by Head ChefFiled in: Vegetable Dishes, Accompaniments, Portugal
Portuguese fried potatoes best accompany “iscas” or ” bife à portuguêsa” and are traditionally arranged in a symmetrical ring around the meat.
Iscas
Posted on July 8th, 2009 by Head ChefFiled in: Portugal, Main Course, Meat Dishes
Marinated Liver and Bacon bits in a Red-wine sauce. “Iscas” is best served warm, accompanied by Portuguese fried potatoes.
