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Ingredients for 4-6 people - 3 large potatoes - 6 medium carrots - 1 large onion - 300 g of green beans - 1 handful of pevide dough (or rice) - 1 l of hot vegetable broth - olive oil q.s. - 1 large slice of ham cut into strips (optional) - salt Preparation Peel, arrange and wash the vegetables. Cut them into pieces. Place the potato, carrot and onion pieces in a pan. Add 2/3 of the vegetable broth and bring to a boil. Lower the heat and cook for 15-20 minutes. Season with salt. Blend the soup using a hand blender or a blender. If the soup is too thick, add the remaining broth. Bring to a boil again. Add the pieces of green beans and pasta (or rice). Drizzle with a drizzle of olive oil and cook over low heat for another 15 minutes. Add the ham strips 5 minutes before the end of cooking. Adjust the seasoning and serve immediately. Source and rights: http://elvirabistrot.blogspot.com/2007/11/sopa-de-feijo-verde-portuguesa.html

Ingredients: Basis: 300 gr. crushed maria biscuit 150 gr. melted butter Filling: 5 gelatin sheets 1 sachet of strawberry gelatin 2 dl cold water 2 dl hot water 1 strawberry yogurt 1 can condensed milk 1 package cream 400 gr. strawberry 2 tablespoons sugar Decoration: Strawberries to taste Chocolate shavings qb Preparation: In a bowl, combine the biscuits and butter until everything is well combined and line a tart pan previously lined with parchment paper on the bottom and walls, pressing well with your fingers. Place in the fridge while you prepare the filling. Prepare the gelatin according to the instructions on the packaging, but use the amounts of water indicated in the recipe. Meanwhile, add the gelatin sheets previously soaked in cold water. Add the yogurt, condensed milk and mix. Meanwhile, place the previously cut strawberries in a pan with the sugar and let them cook. Blend with a hand blender and let it cool. Add to the gelatin mixture, as well as the previously whipped cream. Pour the cream over the tart and place in the fridge until it solidifies. When serving, decorate with strawberries and chocolate shavings. Source and Rights: https://saborsemmedida.blogs.sapo.pt/tarte-de-morangos-19961

Ingredients: Young lamb Flour Lard (I used olive oil) Homemade chorizo (optional) Onion Garlic blonde Sweet chili Pepper chilli Mint (or fresh pennyroyal) salt Preparation: Break the meat into pieces, coat them well in flour, shake off the excess and brown them in olive oil (the CTP rule is with lard, but choices must be made in these cases where health is at stake). Brown the onion and garlic in olive oil (or lard), add the remaining seasonings except mint (or pennyroyal) and a few slices of chorizo (optional, it's not the norm but I use it because I like it), then the meat and fat in that has browned, cover with water, then add salt, cover and let it boil over low heat for about 45 minutes to an hour, depending on the toughness of the meat. When the meat is almost ready, add some potatoes, a few slices, a good sprig of mint or fresh pennyroyal, add more water if necessary and adjust the salt. Let it cook until the potatoes start to fall apart, and serve on the slices of bread, previously arranged on the plate, pouring the boiling sauce over fresh mint and bread, which must be firm by its nature and hard as it has been made for days. After the bread is well soaked in the broth, start eating and enjoying yourself, accompanying with a wine that you think matches. Source and Rights: https://outrascomidas.blogspot.com/2011/05/ensopado-de-borrego.html

Ingredients: 200g flour 150g sugar 200g butter 200g of chocolate 4 eggs Preparation: Heat the chocolate together with the butter in a water bath. Then beat all the remaining ingredients in a mixer. Add the chocolate mixture and beat again. When everything is well beaten, place in a glass container (round or rectangular) and place in a preheated oven at 180º for 10 minutes. Source and Rights : http:/ /dona-cacau.blogspot.com/2015/09/bolo-mousse-de-chocolate.html

Ingredients: Wheat flour 6 eggs per kilo of flour 250 g of sugar per kilo of flour yeast and oil Brandy Preparation Kneading all the ingredients well is the most time-consuming operation, which can last for hours. When they are well kneaded, place the dough mixer next to the fire or covered with blankets, so that the dough rises well. When finta, they are tended like bread and baked in a wood oven. Source and rights: https://diariodeumaalquimista.blogs.sapo.pt/eu-quero-e-bolo-finto-9143

Ingredients: 500g almond flour 500g crystallized sugar 2 egg whites paper boxes Preparation Place the sugar and almond flour in a bowl and mix well. Gradually add the slightly beaten egg whites and knead very well. It is necessary to knead until the dough has enough consistency to mold balls. Remove small pieces of dough and form several small balls which are shaped like small cheeses. Dip these little cheeses in sugar and place them in paper boxes. When you want to stuff it, make a hole in the dough balls, introduce a little soft eggs and then mold them so that the cheese takes the shape of these. These cheeses keep for a long time. Source and rights: http://pratosypanelas.blogspot.com/2012/11/queijinhos-de-amendoa.html

Ingredients: 1 kg of flour 60 g baker's yeast Juice of 2 oranges 1.5 dl of water salt 125 g of lard 250 g spreadable butter 1 glass of brandy Sugar and cinnamon for sprinkling Preparation: 1. Mix the flour with 125 g of butter, lard, orange juice, 1 glass of brandy and water with some salt. 2. Dissolve the yeast in a small amount of lukewarm water and mix with the flour. 3. Knead everything very well. 4. Take pieces of dough of the same size and make balls, roll them out with the rolling pin until they are circular and flat, about 10 cm in diameter. 5. Spread each circle very well with butter and sprinkle abundantly with sugar and a little cinnamon. Overlap several circles, one on top of the other, inside the molds, previously greased with margarine. 6. Leave to rise for 1 hour in the oven at 50ºC. 7. Sprinkle the top with sugar and a little cinnamon. Heat the oven to 180ºC and bake for 1 hour. Source and rights: https://faroefaro.blogspot.com/2011/04/receitas-algarvias-o-folar-de-olhao.html?m=0

Ingredients: lamb Potatoes 1 finely chopped onion 1 tablespoon of tomato pulp 2 garlic cloves 1 bay leaf Salt and pepper Toasted slices of bread Marinade: Extra Virgin Olive Oil blonde Onion piri-piri Rosemary lemon juice White wine ground pepper paprika finely chopped garlic salt The day before, wash and arrange the lamb. Cut it into pieces. Make a marinade with the above ingredients and mix the lamb well so that it is well impregnated with these seasonings. The next day, in a large pan, sauté the onion, garlic and tomato paste. When the onion is cooked, add the lamb and let it brown. Add the rest of the marinade. Water is added if necessary. Let it cook on a low heat for a few hours or alternatively (which is what I did later) use the pressure cooker. When the lamb is almost done, adjust the seasoning and add the potatoes. Cut the bread into slices and toast. Place the toast on the bottom of a serving tray and place the pieces of lamb and potatoes on top. Drizzle with the sauce and serve immediately. Source and Rights: http://mundodasreceitas.blogspot.com/2011/04/ensopado-de-borrego.html

Ingredients fresh rosemary 1 onion 3 crushed garlic cloves Sweet Chili Powder ( paprika) 2 Tablespoons Wine Vinegar 2 tablespoons of lard White wine Salt and pepper Oil Preparation I cut the onion into thin slices. I put the chops on a small tray, rubbed them with the paprika, put the wine, the vinegar, the lard spread out in small pieces, the garlic, seasoned with salt and pepper, some sprigs of fresh rosemary, spread in the middle of the meat, and a little drizzle of olive oil, then covered it with a slice of onion. I let it marinate for about 3 hours. I then turned on the oven, changed them from the tray (although you can immediately put everything on the same tray that goes into the oven) and they went into the oven, at about 180 degrees. Transfer the onions to the bottom of the tray, place the chops on top, and the remaining ingredients. I watered them with the marinade, and as soon as I saw that they were browned and cooked, I took them out of the oven. For the Rice with Peas: The rice was simple, first I cooked the peas on the side. Then I made a stew with half an onion and a little olive oil, added a cup (tea) of rice, let it become transparent, stirring it constantly, added two cups of boiling water, corrected the salt, added the peas already cooked, I stirred, covered and cooked over low heat for about 8 to 10 minutes, it is advisable to check, if necessary, pour a little more water. When ready, I turned off the heat and let it stay in the pan, covered, for a few more minutes. It was loose, and accompanied the meat very well. Source and rights: https://amoresabores.blogs.sapo.pt/34923.html

Ingredients: 2.5 dl of honey 2.5 dl of olive oil 125 g of sugar 6 eggs 1/2 cup brandy 250 g of flour The peel of an orange Fennel and olive oil q.b. B. Preparation: Start by beating the egg yolks with the sugar. Then add the olive oil, honey, brandy, flour, grated orange peel and fennel. It is important that these ingredients are added little by little and that you keep beating. Finally, beat the egg whites until stiff and add them to the rest of the mixture. Pour the preparation into a round mold, preferably a mold with holes in the center, greased with olive oil and baked in a strong oven (180ºC) for approximately 40 minutes. Unmould it carefully so as not to break it, as it is a very fluffy cake. And that's it, it's ready to eat :) Source and rights: https://comopaoparalaranjas.blogspot.com/2012/09/bolo-podre-alentejano.html

Ingredients: 250g flour 100g olive oil 100g sugar 100g honey 20g brandy 20g port wine 4 eggs 1 teaspoon yeast 1 teaspoon cinnamon Traditional preparation: With a mixer, beat the egg yolks with the sugar very well until you get a whitish mixture. Then add the olive oil, honey, brandy, port wine, flour and yeast. Beat very well with the mixer. Beat the egg whites until stiff and when finished, fold them into the previous mixture. Place in a greased and floured mold and bake in a preheated oven at 180º for about 40 minutes, or until you see that the cake is cooked. Source and rights: https://se7epecados.blogs.sapo.pt/97216.html?thread=782272

Ingredients: 1Lt Water ½ Lt Olive Oil 50g fennel 100g walnut kernels 750g Yellow Sugar 3 Teaspoons of Cinnamon 1 kg flour (preferably unbleached) salt qb Confection: Start by turning on the oven at 250º and chop the walnuts into very small pieces. Then, in a pan add the Water, Olive Oil, Fennel, Yellow Sugar, Cinnamon and a pinch of Salt, stir all the ingredients well and bring to the boil until it boils, stirring from time to time to that the ingredients are involved. When boiling, remove from the heat, add the flour and the finely chopped walnuts, using a wooden spoon or spatula, mix the ingredients well until they form a dough. (Taste and adjust seasoning if necessary) Put the pan back on medium heat, let the dough dry a little, about 3/5 min, so that some moisture can escape and, when stirring, the dough detaches from the walls of the pan. Place the dough on a tray or directly on the kitchen counter and let it cool for a few minutes. (But not much, just enough time to work the dough with your hands). While the dough is cooling, sprinkle two large baking trays with flour. Grease your hands with olive oil and remove a quantity of dough (about the amount of a tablespoon), shape small loaves with your hands, place them on one of the trays and make an effect on top with the help of a knife, (as you can see in the pictures), bake for 15 minutes. While a tray is in the oven, you can continue to make bread. When the first batch is ready, place the second tray in the oven. So, as you take a tray out of the oven, you immediately put another one in: it will be much faster and cheaper as it doesn't waste the oven's heat. When they come out of the oven, place the buns on a plate and sprinkle them with sugar to taste. Serves: 80/90 Breads Source and rights: http://areceitapartilhada.blogspot.com/2014/01/broas-de-azeite-de-abrantes-miguel.html