Pasto

Cooking from a Portuguese perspective

Archive for the ‘Recipes/Receitas’ Category

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

Cauliflower and Quinoa Tabouleh

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A simple and super healthy side dish for meat or fish… Can be eaten hot or cold.
Tabouleh

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Written by Pedro Rebelo

April 16, 2016 at 4:55 pm

Bacalhau à Bráz

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Bacalhau (salted cod fish) is renowned for its versatility. Portugal’s obsession with this cured fish has produced, some say, more than 1000 variations. Bacalhau à Braz is certainly one of the classics. Created by Mr Bráz, owner of a tavern in Lisbon’s bohemian Bairro Alto, this dish combines shredded bacalhau with eggs to create a delicious snack or quick lunch. This recipe is a ‘low carb’ variation, substituting the traditional fried potatoes with grated carrots. This makes for a lighter, more colourful dish which still honours the magic combination of bacalhau, olive oil and garlic. Bacalhau must be soaked in cold water for 3 days (changing the water twice a day) before cooking. Alternatively you can buy already soaked cod in frozen packs. The original recipe asks for the cod to be boiled before shredding. I don’t find this necessary and I believe you get a better taste and texture from using it raw straight into the pan.

Bacalhau à Bráz

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Written by Pedro Rebelo

April 10, 2016 at 2:28 pm

Posted in Fish, Recipes/Receitas

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Seafood chowder/Sopa Branca do Mar

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Fish and seafood soups are often proud specialities for restaurants all along Portugal’s coast. Different varieties of fish and shellfish combined with rich fish stocks and vegetables make these soups a substantial meal and a great use of off cuts and left overs if you have lots of fish and seafood around the house. You can also ask your fishmonger to make you a soup mix.
This recipe is a healthy (low carb, lactose and gluten free) version of a seafood chowder and substitutes cream for a mix of almond milk and silken tofu. This makes for not only a lighter and healthier dish but also allows the intense seafood flavours to come to the fore. The key for a rich flavoursome soup is a good shellfish stock, made here by simply steaming cockles and mussels. Types of fix and quantities are very flexible so do experiment…
Seafood

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Written by Pedro Rebelo

February 20, 2016 at 11:00 am