Pasto

Cooking from a Portuguese perspective

Posts Tagged ‘pão

Corn Bread/Broa de Milho

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Corn bread (broa de milho) is common throughout most of Portugal. With its crisp crust and rich texture it is served as an accompaniment to any sort of meal and a traditional mate for grilled sardines. In traditional feiras a piece of broa is often used to support a sardine, soaking up all the juices and flavour. This is a simplified recipe which can be mixed in a bread maker (dough setting) or in a mixer with a dough paddle.
Stale corn bread makes for excellent migas

Corn Bread

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Written by Pedro Rebelo

May 31, 2010 at 10:03 am

Posted in Recipes/Receitas

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Migas

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A bread based dish popular in Alentejo, this is a variation on the migas from Frey Papinhas in Castelo Branco . Alentejo cooking can transform the simplest ingredients into delicious dishes. As with all bread dishes, the quality of the final thing depends on the quality of the bread. This recipe calls for corn bread (broa) though it can be made with any solid traditional bread. Migas is a delicious accompaniment to grilled meats, and grilled or fried fish.

Migas

Migas

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Written by Pedro Rebelo

July 31, 2009 at 10:29 am

Posted in Recipes/Receitas, Side Dishes

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Breaded Peas/Ensopado de Ervilhas

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This is a simple rich tasting dish that can be served as an accompaniment or as main dish, sometimes accompanied with boiled rice. Great for summer pea season!

Breaded Peas/Ensopado de Ervilhas

Breaded Peas/Ensopado de Ervilhas

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Written by Pedro Rebelo

June 22, 2009 at 7:52 pm

Posted in Recipes/Receitas

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