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Portuguese Food and Recipes

Sara Farinha 5b

Contents Traditional candies ! Meats ! Desserts ! Arroz de pato ! Bacalhau a bras ! 3 8 9 13 14

Traditional candies

Flocos de Neve is a traditional candy from Portugal. The word means snowflake and they are super good.They are red on outside and white inside. When you put the candy in your mouth, you imagine wonderful things, like dancing in the sky. In Portugal almost everyone likes Flocos de Neve. A bag with hundred flocos de Neve it will cost 2 or 3 euros. Here in Poland they would cost 8 or 12 zl. If you want to buy one you can wait for UN Day or you can go to Portugal. Good luck!

Bolo Rei, the King's Cake is a traditional Portuguese sweet bread. It is eaten at Christmas time and especially on 24 December. It is traditional for most people to have one in their home. It is has nuts and crystallized red and green (candied) fruit. We eat this cake after we receive our Christmas presents. In Portugal the Bolo Rei costs 10 or 20 euros. If you want to try to make it, follow this wonderful recipe: Ingredients for Bolo Rei Yeast 25g active yeast 2 tsp granulated sugar 100g all purpose our 75 ml of warm water Dough 250g nely chopped assorted crystallized fruit 100g seedless raisins 1 tsp nely grated lemon rind 1 tsp nely grated orange rind 2 tablespoons port wine

1 tablespoon rum 150g butter 150g granulated sugar 3 eggs 2 eggs yolks 600g all purpose plain wheat our 75ml warm milk 50g chopped almonds 50g chopped walnuts 25g pine nuts dried broad bean wrapped in greaseproof paper (optional) small coin or other trinket (wrapped in greaseproof paper (optional) Topping Crystallized fruit of your choice, such as pineapple, cherries , or gs 1 egg icing sugar How to make it: Prepare the yeast mixture In a small bowl mix together the yeast, sugar and our and enough warm water to create a smooth dough. Cover and set aside to rise in a warm place for about 30 minutes or until it has doubled in size For the Dough

In another bowl add the chopped crystalized fruit, raisins, grated lemon and orange peel, port wine and rum. Leave the fruit to soak up the liquid while you prepare the dough. In a large bowl beat the butter and sugar together with an electric mixer until smooth and creamy. Beat in the eggs and egg yolks one at a time, adding a little of the our now and then if you feel the mixture will curdle. Using a spoon, gradually beat in half of the remaining our and the milk. Then add the yeast mixture to the dough making sure it is evenly blended together. Add the almonds, walnuts and pine nuts and the crystalized fruit mixture. Lightly mix in as much of the remaining our as you need to create a sticky bread like dough and until all the fruit and nuts are evenly covered by the dough. Cover and leave to rise in a warm place for about one hour or until it has doubled in size. Take the dough and knead for about one minute, then shape into a round loaf and place on a greased baking tray.

Using your thumbs, open up a hole in the middle of the dough so that you are left with a wreath shape, or crown, about 25cms wide. You can grease a small empty food jar with vegetable oil and place it in the middle of the wreath to keep the hole open while you work on the topping. Make a hole with a knife on one side of the wreath and push the wrapped broad bean into the dough. Choose another spot on the wreath, make a hole with the knife and push the wrapped coin into the dough. Topping Decorate the wreath with a few crystalized fruits. Beat the egg and brush over the wreath. Cover and let rise in a warm place for about one hour or until it has doubled in size. Remove the food jar and bake in a preheated over at 190 degrees C for about 40 minutes or until golden brown. Cool and dust with icing sugar.

Meats Most Portuguese people like to eat meat. A traditional meat that is delicious is Posta a Maronesa. Posta a Maronesa is a beef that comes from a cow, from a special part from Portugal. In Portugal we eat it with rice , potatoes and a wonderful salad with tomato, lettuce, corn and parsley. Here are some pictures of different ways you can cook the beef:

It looks delicious doesn't it?

Desserts
There are a lot of different kinds of pudim in Portugal, but for now Iam going to tell you about Pudim de leite. Pudim de leite is a traditional dessert form Portugal . It is tan inside and outside but top is light brown. At Christmas it is traditional to eat pudim de leite with our family. A lot of people like pudim. It is very soft like a custard. When you put in your mouth, you feel something sweet and soft .You can imagine a pudim dancing in your mouth.

Farturas is a dessert from some parts of Portugal. It is often sold at fairs in Mondim and is very sweet. There are always a stall with farturas ,they are the bests. They are brown outside and light brown inside. You can choose if you want the Fartura with chocolate, strawberry or only with sugar. Here is a recipe of Fartura:

Ingredients:
1 cup Water 8 Tbsp Butter Grated Peel of 1 Lemon or Orange 2 Tbsp Sugar 1 cup All Purpose Flour, sifted 4 Eggs Vegetable, corn or canola oil for frying 1 cup Sugar Mixed With 1 Teaspoon Cinnamon 1 Pastry Bag & Coupling

Fryolator or Deep Pot

Directions:
1. In a one-quart pot, combine the water, butter, grated citrus peel and sugar. Cover and bring to a boil over medium-high heat. 2. When the water is boiling, using a wooden spoon at the ready, dump the our all at once into the boiling water and stir as fast as you can until the batter is pulling away from the sides of the pot, almost forming a ball of batter. Shut the heat and remove the pan. 3. Allow the batter to cool slightly for about one minute while still in the pot. Beat in one egg at a time into the batter, beating well after each addition so that the egg is incorporated well. 4. Pour 5 inches deep of oil into a deep pot or fryolator. Heat the oil so that it is hot (350 degree F) but not smoking. 5. Set the pastry bag into a small bowl or 4 cup measuring cup. Have the point facing downward and open the bag. Fill the bag half way with some batter. 6. When the oil is hot but not smoking, squeeze some of the batter into the oil in a serpentine or your desired shape of sticks or coils. Fry until golden. Remove to a

plate and coat well with the cinnamon sugar mix. Transfer to a serving platter. Repeat with the remaining batter. The amount it makes depends on the size and shape you make them.

This is the normal farturas with sugar.

This are the chocolate Farturas.

Arroz de pato
In Portugal , there are two main traditional foods called Arroz de pato and Bacalhau a bras. Arroz de pato is a really good rice with duck, spicy sausage and a little bit of liquid egg in top. Here is small recipe of arroz de pato: Ingredients: Rice duck chorizo smoked bacon ham How to make: Cut the meat and place in a pressure cooker with just enough water to cover it Cook the duck with ham, bacon and sausage, about 30 minutes Once cooked, remove skin and bones and shred the meat Also shred the ham and bacon Strain the water you utilize to cook the duck and is water make rice A tray mount the the recipe as follows half the rice, shredded meat and nally the remaining rice Garnish with slices of chorizo and bake

Bacalhau a bras
Bacalhau a bras is a kind mixed dish of potato and cod. This is the recipe: Ingredients: 600 g soaked cod 1 kg potato 3 onions 2 cloves garlic 6 eggs 2 dl oil chopped parsley salt and pepper black olives How to prepare Bacalhau Brs: Poach the cod, take him to skin and bones. Place the cod in a cloth and rub well into the fray. Peel the potatoes and cut them into straw and fry them in oil, drain on paper towels and reserve them. Separately, chop the garlic, cut the onions into thin half moons and saute them in olive oil, removing them with a spatula when they become translucent.

In the same oil fry the cod until slightly stiff. Then mix everything well and remove from heat. Beat eggs seasoning with salt and pepper and add them to the mixture. Bring to boil again, stirring constantly with a spatula until the eggs coagulate, but so are soft. Serve immediately on a heated platter, sprinkling with chopped parsley and garnish with olives.

Adeus!!!