Traditional recipes

Portuguese tomatoes

Portuguese tomatoes

I remembered these days an aperitif that I served at a festive meal with some dear friends a few years ago ... I really liked it and I remembered the special taste, today I had it prepared too ... and I enjoyed it leisurely ....

  • 7 small tomatoes
  • 100 g of rice
  • 2 baked peppers (one red, one green or yellow of your choice)
  • mayonnaise (ideally made at home)
  • salt
  • pepper to taste

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Portuguese tomatoes:

Boil the rice and let it drain in a sieve.

We make mayonnaise (I make it from boiled yolks, mustard, lemon juice and oil).

Bake the peppers and clean them, then cut them into small pieces, taking care to drain the juice well.

Peel a squash, grate it and squeeze the juice.

Mix the rice (resulting and drained well) around 9 tablespoons with 5 tablespoons of mayonnaise, baked peppers, salt and pepper to taste.

We fill the tomatoes and decorate them as desired. I cut a lid, filled the tomatoes with the top and then placed the lid on top.

They are great!


Paprika

The Portuguese are the ones who spread this prized spice all over the world, during the centuries in which they explored the world and traded. Paprika is made from red pepper peel, dried and ground. Sometimes peppers are smoked before being ground. Quality sweet and smoked paprika (colored twelve), is specific to Portuguese cuisine, combining all the qualities to be added to recipes such as Dust to Galician.


Portuguese Tomatoes - Recipes

Preparation time: 1 h

Ingredient: 3-4 beautiful eggplants, 150 ml oil, 1 tablespoon butter, 150 g Telemea cheese, 2 pcs. onion, 500 g tomatoes, 2 tablespoons flour, 2-3 cloves of garlic, a teaspoon of sugar, a bay leaf, thyme, a tablespoon of breadcrumbs, salt, pepper.

Method of preparation: The eggplants are washed and cut into 1 cm thick slices, sprinkled with salt and drained, leaving them to stand for about 30 minutes. Separately, heat the oil in which the finely chopped onions are fried, add the peeled and sliced ​​tomatoes, the chopped garlic, the bay leaf, the thyme, the sugar, the salt and the pepper. Simmer for about 30 minutes, until the sauce thickens enough. Eggplants are passed through flour and lightly fried in oil on both sides. After it cools, the sauce is passed through a sieve. In a Jena bowl, put a few thin slices of cheese over which you put slices of eggplant, pour a little more sauce, then again put slices of cheese, eggplant and sauce until everything is done. Sprinkle grated cheese mixed with breadcrumbs over the last layer of sauce. Sprinkle with butter and put in the oven over high heat. Serve hot.



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For tempura, you can use any kind of vegetables or leftover vegetables you have on hand.

  1. The vegetables are washed and cleaned of seeds and stalks.
  2. Then thin, even slices can be cut & # 8211 sticks or washers & # 8211 for even frying.
  3. Root vegetables are cut even thinner because they are harder to fry.

I cut carrot sticks and bell peppers.

I cut the zucchini and eggplant into rounds and left the pleurotus mushrooms whole.

Separate the cauliflower and broccoli inflorescences from the spine and slice them in half.

Allow the water to drain, possibly drain with kitchen paper towels before use. Vegetable water is the enemy of crunchy texture, for this reason, we must dry them as much as possible.


What is bulgur and how does it differ from couscous?

Bulgur is a mix of shelled cereals, broken into large pieces, pre-cooked and then dried. Durum wheat is generally used. Some durum wheat grains. We find bulgur on sale in all supermarkets, packed in boxes or bags. The cuisine of the Near and Middle East uses bulgur intensely, including it in very tasty recipes. It is an alternative to rice.

Many people confuse bulgur with couscous. The latter is prepared from durum wheat semolina granules, compressed and steamed. Couscous does not require boiling but only scalding with hot water or soup. It softens immediately! It is used especially in North Africa but also in the Middle East. It is an extremely tasty garnish that I make quite often for example couscous next to a rabbit tagine & # 8211 recipe here.

I often make simple couscous with olive oil, green parsley and lemon & # 8211 see here.

Couscous looks more like pasta dough. That is why in Transylvania they are called couscous, small pasta (bean type) that is sautéed and stewed, sometimes with vegetables & # 8211 see here the recipe for couscous with vegetables.

You can find both couscous and bulgur in all large supermarkets. They are cheap, healthy and nutritious and take us out of the daily routine dominated by potatoes, polenta, beans and cabbage.

From the quantities below it results approx. 4 servings of bulgur with tomatoes. This is the Lebanese recipe (Bulgarian Lebanese) that inspired me.


Tomatoes lost in the pit

There's no doubt about it, I love bread. It's passion, respect and love. So simple to get pure joy: flour, water and yeast. The other day I was just hearing an interview in which a writer of French origin talked about the fact that we Romanians have the best tomatoes. Nothing could be further from the truth. So I decided it would be a shame not to let the tomatoes get lost in the bread dough. I leave here a finger food recipe, a bread that does not need kneading. Mix the ingredients and let the yeast do its job. But let's go into detail:

Ingredients

350 grams of tomatoes
500 grams of flour
500 ml of lukewarm water
an envelope of dry yeast
15 grams of salt
30 ml of olive oil
7 grams of oregano

Step 1

I mixed in a bowl with a spatula: flour, salt, yeast and water. I used yeast that does not require prior dissolution. But it is best to follow the instructions on the package. In the end you need to get a fairly liquid composition:

Step 2

In a 30/24 cm tray I poured 30 ml of olive oil and then I put the bread composition. Thus the dough will be soaked in oil.

Step 3

I have the tomatoes that I cut in half, then I crushed each half by hand and put them over the dough. I sprinkled some oregano, but you can use dried or fresh basil, thyme or other greens that you like:

I covered the tray with a towel and left the composition to rise for 40 minutes. You will see how the dough takes courage, folds and swallows the tomatoes:

Step 4

After the dough has risen enough, I spread with a brush a few drops of oil. But not much, just enough to make the dough a beautiful color. To your heart's content, throw some coarse salt over it.

Step 5

The oven heated to 180 degrees will receive with the open door the wonderful dough with its sunken tomatoes and will brown it for 40 minutes. Wonderful! This bread has in it a core of surprise, truth and purity:


Portuguese tarts with cream

Delicious traditional Portuguese tarts. They are made very simply, with plenty of cream and cinnamon! The Portuguese call them 'cream cakes'. Here's how:

* 8 pieces * cooking time 1 h

400 g puff pastry dough (thawed, left at room temperature)

7-8 tablespoons ground cinnamon

Grated peel of 1 orange

1. Take the puff pastry dough and spread it well on a clean surface, then powder it with a stick. Knead it and add more cinnamon until it is homogeneous. Roll it, then divide it into 8 balls of dough.

2. On a tray of muffins with the bottom up, spread a ball of dough, so that it looks like a cap with its mouth down. Place the whole dough like this, then put the tray in the preheated oven at 180 degrees for 20 minutes.

3. Meanwhile, you can prepare the filling for the Portuguese tarts: in a bowl, beat the cream with the egg until it is homogenous, then you can add the other ingredients one by one. Beat until all incorporated.

4. Remove the tray from the oven and turn the dough caps over. Place them inside the muffin holes, then pour the filling into them. Put the tray in the oven again for another 20 minutes (or until the filling starts to darken on top. Let them cool.


2. Dust á Lagareiro & # 8211 octopus on a bed of potatoes and Estoril flavor

If one dish can make a person fall in love with an entire culture, it can be Polvo a Lagareiro. Be it the extra virgin olive oil and garlic sauce in which it is bathed, the golden potatoes that melt in your mouth or the tender and browned octopus tentacle that dominates the plate? We do not know which of the ingredients is responsible for the rich and complete taste, but we can say and prove that in the kitchen Dancing Lobster the best octopus of Lagareiro is prepared from what you could taste.

Dancing Lobster


RED ORANGE SWEET

Red orange jam, a wonderful and fragrant jam that I make during this period because red oranges are at a good price and in addition it is my child's favorite.

I bought two boxes of Red oranges to have all the time for the indispensable fresh breakfast and, from two and a half kilograms, we made three jars of jam.

I washed the oranges well and peeled them with a knife. Then I took out each slice, avoiding the skin as much as possible because it will give a bitter taste to the jam. I obtained 700 g of orange pulp.

I put the oranges in a pot with a double bottom, I added the two peeled apples and put them on a large grater (about 150 g) and brown sugar.

*Apples contain pectin and help coagulate the jam.

I boiled the jam for about 45 minutes until it gained consistency, then I transferred it hot in washed and sterilized jars.

*If you want and you are sure that the oranges are untreated, you can add the grated peel of an orange at the end, it will give the jams a great aroma.

I put them upside down and covered them with some kitchen towels. Enjoy!

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Cream cake-Portuguese tarts with egg cream and vanilla

In 2019 I visited Lisbon, and everywhere I went, all the windows were full of Pastais de Nata. I remember eating 4-5 Portuguese tarts a day and I still couldn't get enough of them. These Portuguese pastel-cream pies or pastem de belem are fragrant, tasty and go well with a rich black coffee and cinnamon. The basket is made of puff pastry, and the cream is a mixture of milk, egg yolks, sugar and cinnamon. They are crispy on the outside and creamy on the inside, they are not too sweet, the cream is fine and slightly burnt, and the combination of tastes is simply extraordinary. Some recipes are vanilla-flavored, others with a little lemon, but apparently no one knows the original-original recipe. If you liked this video recipe and would like to see others like it, please subscribe to my YouTube channel.

Portuguese Cream Cake Ingredients:

  • 400 g puff pastry
  • 500 ml of milk
  • 250 ml water
  • 200 g sugar
  • 7 yolks
  • 60 g flour
  • vanilla essence
  • cinnamon stick
  • lemon peel.

Preparation of Pastel de Nata- step by step video recipe:

In a saucepan put 300 ml of milk (keep 200 ml for later) lemon peel, cinnamon put the pan on medium heat. Meanwhile, pour the flour in the remaining amount of milk (200 ml) and mix well with the help of the whisk so that you do not have lumps. When the milk reaches the boiling point, pour the composition prepared earlier (milk with flour), stirring vigorously with the whisk. Let the cream cook over medium heat, stirring constantly. When the consistency of the cream thickened, we took the pan off the heat.

Put 200 ml of water and sugar in a kettle, mix until the sugar dissolves. When the syrup starts to boil, let it boil for about 3 minutes. Let it cool a bit and

Put 200 ml of water and sugar in a kettle, mix until the sugar dissolves. When the syrup starts to boil, let it boil for about 3 minutes. Let it cool a little and pour the syrup little by little over the milk cream prepared earlier, stirring constantly with the whisk.

We strain the cream through a sieve, in a graduated cup (we used a graduated cup because it is easier to put the cream) to make sure that it is without lumps. We put a little vanilla essence in it. Gradually add one egg yolk to the cream and mix vigorously, thus avoiding cooking in the warm composition. At the end we add the vanilla essence. Then we take care of the dough. Powder the work table with flour and spread the dough a little. Then we roll it and cut slices of about 1 cm. I got 28 slices. Grease the special muffin tray with oil. We take a slice of sliced ​​dough and flatten it in the palm, giving it the shape of a disk or spread it with the muffin, then arrange it in the form for muffins-we can wet our fingers with cold water and shape the dough into muffins. Fill the forms with cream until close to the edge.

Put the cakes in the preheated oven at 220 degrees C for about 15 minutes or until nicely caramelized on top.

ComplexityPreparation timeNr. servings
low1 hour and a half28 tarts

GOOD APPETITE!

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