Pasto

Cooking from a Portuguese perspective

Sardines with chickpeas and poached egg/Conserva de Sardinhas com Grão e Ovo Escalfado

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Portuguese fast food. Lunch for one with your favourite tin of sardines (we used sardines in tomato sauce), some chickpeas and a poached egg. This is literally quicker than ordering a pizza, much healthier and much tastier (than your average pizza)…

tinned sardine

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Written by Pedro Rebelo

December 3, 2016 at 8:56 pm

Posted in Fish, Recipes/Receitas

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Bean Soup/Sopa de Feijão

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Soups are an essential part of a Portuguese traditional meal. Although the most famous is Caldo Verde, Portugal has a lot to offer when it comes to the magic transformation of a few simple vegetables into a tasty and nutritious meal. Soups are normally a simple affair with only one rule – excellent ingredients – just get seasonal veg at the market and you’ll be fine.
This recipe is for a soup that is traditionally from the north of the country that can be a substantial meal in itself. The Portuguese are rather particular about the quality of beans and there is much to choose from when it comes to varieties. This recipe uses a brown coloured bean called manteiga which is similar to pinto beans. Although you can get beans already cooked in a jar, this soup needs the real thing as most of the flavour will come from the water used to cook the beans.
As with most dried beans, soak overnight in plenty of water (you can soak a larger quantity and then freeze the cooked beans to use in other recipes).
Bean Soup

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Written by Pedro Rebelo

November 24, 2016 at 2:10 pm

Roasted Quince/Marmelos Assados

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Quince is the thing to look out for when you begin to feel those long sunsets at the end of the summer. This rather acidic, not exactly good looking fruit grows in many places around the world but is often unappreciated. For the Portuguese this is pure seasonal gold! We rush to the local markets and grab the best fruit at the best price and at the right time! Quince, marmelos in Portuguese, are the quintessencial fruit for preserves – marmelada, which became the english marmelade. The word marmelada first appeared in writing by the pen of the Portuguese bard Gil Vicente in 1521. Don’t be fooled by the story that Mary Queen of Scots, who used to eat marmelada when feeling low (who wouldn’t?), invented the word marmelada through her “Marie est malade” (Mary is sick)! In any case, this post is not about marmelada but an alternative way of preparing this delicious fruit which, I guarantee, will become the best friend of your Autumn Sunday roasts.

Marmelos Assados

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Written by Pedro Rebelo

October 1, 2016 at 9:22 pm

Mushrooms with Queijo da Serra/Cogumelos com Queijo da Serra

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A deliciously simply recipe for a starter. Easy to make many of them so ideal for a dinner party (just double or triple the recipe). Queijo da Serra is (some say) the best Portuguese cheese but competition is fierce… I must admit last time I made this, I had fun stuffing some mushrooms with serra and others with Queijo de Azeitão… Diners seemed to have fun trying to guess which one was which and by the time I arrived for a proper tasting they were all gone…
As with all simple preparations, good quality ingredients are key so pick carefully!
Mushrooms

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Written by Pedro Rebelo

September 6, 2016 at 1:53 pm

Posted in Recipes/Receitas, Vegetables

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Spanish style sauce/Molho à Espanhola

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Do not be deceived by the name; this is truly genuine Portuguese sauce even though I admit it has some Galician influences. This is the convenience sauce par excellence, traditionally used for grilled fish (in particular atlantic mackerel – ‘carapau’) although there is absolutely no reason not to use it with grilled meats or vegetables.
Molho à Espanhola

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Written by Pedro Rebelo

September 6, 2016 at 1:36 pm

Mussels à la Portuguaise/Mexilhão à Portuguesa

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“À la Portuguaise” is a term that features rather prominently in Escoffier’s masterpiece Le Guide Culinaire (1903). It often stands for a simple yet magical combination of ingredients. Olive oil, garlic, onion, tomato and white wine. That’s basically what we use to bring these mussels to life. Give it a go!
Mussels

Mussels à la Portuguaise

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Written by Pedro Rebelo

June 4, 2016 at 9:33 am

Posted in Fish, Recipes/Receitas

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Pan sautéed potatoes/Batatas passadas pela sertã

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A simple and delicious way of using left over boiled potatoes. “Passadas pela sertã” literally means passed through the frying pan. The olive oil, paprika and garlic lend the potatoes a deep and robust flavour as well as an irresistible crispy texture. This makes an excellent side dish for grilled meats.

Sauteed Potatoes

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Written by Pedro Rebelo

May 2, 2016 at 11:00 am