Pasto

Cooking from a Portuguese perspective

Posts Tagged ‘vegetables

Peixinhos da Horta

leave a comment »

Literally translated as ‘small fish from the garden’ these unassuming delicacies have a bit of a world history. Portuguese missionaries traveling to Japan in the 16th century shared the practice of frying green beans in a light batter. The Japanese loved it so much that the practice became widespread and tempura (related to the Portuguese word tempero) became famous the world over. This recipe spreads the global reach of these ‘vegetable fish’ by using tapioca flour from Brazil. Tapioca is a gluten free flour made from casava and makes for an excellent alternative to wheat flour. The search for the perfect batter is a life-time quest and at the moment we think this one is the winner. Although this is a fried food, the wheat free flour and the fact we fry in olive oil makes it guilt free and a healthy starter or side dish.
Peixinhos da Horta

Read the rest of this entry »

Advertisements

Written by Pedro Rebelo

September 10, 2017 at 5:05 pm

Bean Soup/Sopa de Feijão

leave a comment »

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

Read the rest of this entry »

Written by Pedro Rebelo

November 24, 2016 at 2:10 pm

Cauliflower and Quinoa Tabouleh

leave a comment »

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

Read the rest of this entry »

Written by Pedro Rebelo

April 16, 2016 at 4:55 pm

Green Purée/Esparregado de Espinafres

with 3 comments

This is traditional accompaniment for roast meats, particularly popular as the vegetable dish served with roast kid (cabrito). This recipe replaces the usual use of “nabiças” (the shoots of young turnip greens) for a mix of spinach and spring greens.

Read the rest of this entry »

Written by Pedro Rebelo

September 2, 2009 at 8:28 pm