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Ingredients: 19 yolks + 6 whole eggs 500 g sugar 250 g flour zest of 1/2 lemon a bit of salt Preparation: Beat the eggs with the salt, sugar and lemon zest for half an hour. Beat in an electric mixer for 20 minutes. Add the flour by wrapping it well in the egg mixture. Line a mold with 4 sheets of foolscap, previously greased, and pour the preparation inside. Bake for approximately 45 minutes in a hot oven, 200º, covered with aluminum foil, or ideally, with the same shape, with the paper inside the mold. Margaride's authentic sponge cake is baked in a wood-fired oven in unglazed clay molds. These forms consist of three bowls, two equal and a smaller one, which is placed inverted in the center of one of the other bowls forming a pipe. After being lined with thick paper, in overlapping squares, the dough is laid there, the edges of the paper turned inwards and then covered with the other bowl. Source and rights: http://delilicias.blogspot.com/2013/03/pao-de-lo-da-zona-de-margaride.html

Ingredients: 250g of flour 300g of sugar 1 teaspoon yeast 10 eggs zest of 1 lemon Preparation: I beat the eggs very well with the sugar. I added the flour and baking powder and beat some more. I put it in the oven at 180º until cooked. Source and rights: http://ocantinhodasophia.blogspot.com/2012/04/pao-de-lo.html

Ingredients: goatling chopped garlic Chopped parsley oil paprika red pepper paste garlic paste salt White wine juice of an orange blond Margarine Preparation: We started by, the day before, in the morning, washing the meat and seasoning it with salt. At the end of the day, we rinsed the meat again and seasoned it with a mixture made up of all the other ingredients mentioned above (with the exception of margarine). It was left to rest overnight, inside the tray where it would bake. On the day itself, we put some margarine nuts on top of the meat and baked it in a preheated oven at 200ºC, until it was browned. Enjoy! Source and rights: http://bonspetiscos.blogspot.com/2010/04/cabrito-assado-no-forno.html

Ingredients For a kid from 4.5 to 5 kg 4.5dl of virgin olive oil a head of garlic 2 tablespoons of chili paste 5dl of white wine 3 bay leaves 2 stems of fresh rosemary salt, pepper, chilli to taste Preparation In a mortar add the salt, the peeled cloves of garlic, a few grains of black pepper, the chilli and crush everything very well. Add a gulp of olive oil and continue treading to make a paste. Transfer the paste to a bowl and add the remaining olive oil and the paprika paste. Finally add the bay leaves and rosemary stems to the paste. Once the kid has been cleaned and cut into pieces, place it in a baking dish and spread it well with the garlic paste. Sprinkle with white wine and reserve overnight. The next day, bake in a preheated oven at 200°C until set. Drizzle with the sauce or a little more wine so it doesn't dry out and, if necessary, turn the pieces of kid over so that they are well roasted. Potatoes can be added for roasting or roasted separately with a little goat sauce and an additional drizzle of olive oil. If you add three or four whole sweet potatoes to the roast, they are excellent as they take on the taste of the roast. Ingredients For the giblets rice Kid giblets cleaned and cut into pieces 500g of carolino rice (or if you prefer needle) 1 large chopped onion 2 minced garlic cloves 2.5dl of virgin olive oil 1 bay leaf salt, pepper and white wine q.s. Preparation In a bowl, season the giblets with salt, pepper, bay leaf and cover with white wine. Book at least 4 hours or overnight. Make a very spicy sauce (almost burning) with the onion and garlic. Add the giblets with the white wine and let it cook very well until it becomes a little sticky and tender, stirring occasionally. Add the rice and stir well to incorporate the aromas. Add hot water – two measures for each one of rice – and adjust the seasoning. Serve with turnip greens seasoned with a drizzle of virgin olive oil. Source and Rights: http://teoriadacor.blogspot.com/2011/05/cabrito-assado-com-arroz-de-miudos.html

Ingredients: 1 leg of goat Baking Potatoes Brussels sprouts (fresh) 1 onion 4 good cloves of garlic 2 sprigs of rosemary 2 coffee spoons of sweet paprika 1 teaspoon of peppercorns (crush a few grains) 1 tablespoon lard 2 tablespoons of olive oil Juice of ¼ lemon 1 dl of white wine Preparation: First peel the potatoes, carrots and arrange the cabbages (if they have ugly leaves, remove them), chop the onion coarsely. Place the vegetable mixture in the baking dish and season with salt, pepper, 1 teaspoon of paprika, a little garlic, a sprig of rosemary and add some lard nuts. Water with a little white wine. Mix everything with your hands. In a bowl, mix the wine, salt, the remaining garlic, 1 teaspoon of paprika, pepper, lemon juice and the remaining rosemary. Mix everything and massage the meat with the preparation. Place on top of the vegetables in the baking dish and add some lard nuts and sprinkle with a little olive oil. It's ready to put in the oven for about 1h30m/200ºC (you can lower it later to 180ºC). Watering with the sauce whenever necessary. What a delight….don't forget to accompany it with a glass of red wine. Source and Rights: https://organizarefestejar.blogspot.com/2013/10/perna-de-cabrito-no-forno-com-batatas.html

Ingredients garlic Onion blonde 1 glass of Brandy White wine Pepper Paste Preparation The kid is cut into pieces and seasoned the day before with a generous marinade made with a mixture of peppers, garlic, bay leaf, onion, brandy and white wine. The brandy helps tenderize the meat. The next day, drain the kid and place it on a tray, preferably made of clay, along with some marinade sauce, a drizzle of olive oil and some margarine nuts on top. Pour the rest of the marinade into another clay tray, add the rice (raw and washed), mix, drizzle with olive oil and also place in the oven. The rice cooks in the oven. It's a good idea to keep stirring from time to time and see if you need more broth. When it's almost cooked, put some slices of chorizo ​​on top, to give it more flavor. Source and Rights: http://cultodamesa.blogspot.com/2011/04/cabrito-assado-em-forno-de-lenha.html

Ingredients: 6 eggs + 1 yolk 1 cup of milk 4 cups of flour 1 cup olive oil and oil (I used sunflower) in equal parts 1 tsp of salt 2 full teaspoons of baking powder 250g of meat – I used bacon, sausage, paio, ham, ham, Alentejo painho Preparation: Preheat the oven to 180º Grease with butter, or line with baking paper, a 30x30 cm tray (if it is smaller the ball will be higher, I prefer it smaller). In a bowl mix the flour with the yeast and salt. Mix the whole eggs with the milk until a homogeneous mixture is obtained. Then add the olive oil and oil (mixed), alternating with the flour and yeast. Place half of the dough on a tray greased with butter and sprinkled with flour or lined with baking paper, place the meat on top and cover with the remaining dough. Brush with the egg yolk mixed with 1 tablespoon of milk. Bake in the oven over high heat for 10 minutes, reducing to low heat until finished cooking. Enjoy!! Source and rights: https://delilicias.blogspot.com/2014/09/bola-de-lamego-receita-da-mary.html

Ingredients 500g flour 70g melted butter 160ml milk 70g sugar 2 eggs 1 packet granulated baker's yeast q.s. milk to brush about 900g of assorted charcuterie (smoked bacon, chorizo, york sausage, loin sausage, ham, etc.) preparation method Put the flour and sugar in a bowl and mix. Make a well in the middle and place the yeast. Heat the milk with the butter until it melts, but without boiling (I put it in the microwave for about 30 seconds before the butter is completely melted and I stir it with a fork so that it has just melted). Knead very well. Let the dough rest, covered with a cloth, in a dry, draft-free place (for example, in the microwave or oven), until it has doubled in size, about 1 hour. Preheat the oven to 170º. Roll out the dough into a rectangle, cut into 3 equal parts. On a baking tray, lay out the rectangles, distributing the chosen cold cuts between them. Prick the surface (dough) with a fork and brush with milk. Bake for about 25 to 30 minutes. Source and Rights: https://asreceitasdatiagui.blogspot.com/2013/01/bola-de-carnes-sempre-boa.html

Ingredients Codfish 400 g Oil 6 tablespoon Straw Fried Potatoes 500g eggs 6 Onions 3 garlic clove 1 parsley to taste Salt q.s. Black pepper q.b. olives to taste Preparation Soak the cod as usual, remove the skin and bones and shred it with your hands. Cut the onions into very thin rings. Chop the garlic. Heat a thick-bottomed pan with the oil, onion and garlic and let it cook slowly until the onion is cooked. At this point, add the shredded cod and stir with a spoon so that it is well impregnated with the oil. Add the fine straw potatoes to the cod and, with the pan over the heat, add the eggs, slightly beaten and seasoned with salt and pepper. Stir with a fork and, as soon as the eggs are in cream but cooked, immediately remove the pan from the heat and place the cod on a platter. Sprinkle with chopped parsley and serve hot with olives. ORIGIN https://lifestyle.sapo.pt/sabores/receitas/bacalhau-a-bras-4

Ingredients 1/2 pork shoulder (you can use other meats) 1 big onion 4 garlic cloves Oil Pepper Healthiest Himalayan Salt Sweet chili Thyme Water Preparation In a pan, sauté onion and garlic in olive oil until translucent. Place the meat cut into small pieces on a tray, season with paprika, salt, thyme and pepper and mix, let it rest for 10 minutes and place the stew on top and mix again. Drizzle with a little water or white wine so it doesn't dry out. It goes in the oven at 160 / 170 degrees. Half an hour or until the meat is browned. Source and rights: Recipe of Cat.

Ingredients : For the cake: 200g sugar 170g flour 6 eggs 1 tablespoon soluble coffee 150g strawberry jam (or cherry, apricot or other to taste) For the cream: 100g butter 75g sugar 15g strong coffee, cold 1 egg Traditional preparation: In the bowl of a mixer, place the eggs and sugar and beat for 5 minutes. Add the coffee and beat another minute. Add the flour and beat with the mixer until obtaining a homogeneous mixture. Place the preparation in a pre-greased and floured mold and bake in a preheated oven at 180º for about 30 minutes or until the cake is cooked. Let cool and cut in half lengthwise. When it is cold, fill it with the jam and put the cake back together. For the cream, place the sugar and butter at room temperature in the bowl of a mixer and beat for about 3 minutes. Add the coffee and the egg and beat for another two minutes. Cover the cake. Source and rights: https://se7epecados.blogs.sapo.pt/bolo-de-cafe-100342

Ingredients: 4 cod loins, soaked, frozen 4 large carrots, grated 4 large leeks (white part only), thinly sliced 1 sheet of fresh puff pastry. 2 medium onions, cut into rings 4 garlic cloves, minced 5 dl of milk 4 bay leaves 5 stalks of chopped coriander olive oil, salt, lemon juice and pepper q.s. Confection: Place the defrosted codfish in a saucepan and cover with the milk. Bring to a boil and as soon as the milk boils, turn off the heat and cover the pan. Let it rest for about 5 minutes. Then remove the codfish from the milk, clean it from the skins and bones and set aside. Cover the bottom of a large pan with virgin olive oil and add the onions, garlic cloves, bay leaves and bring to a simmer. Let it cook until the onion becomes transparent and then add the carrots and the leek. Engage everything very well, cover the pan and stir from time to time. When the vegetables are cooked, add the cod chips and mix all the ingredients with the help of a wooden spoon. Let it simmer for 5 minutes and remove from the stove. With the milk, where you cooked the cod, make a béchamel sauce. Place 2 tablespoons of butter in a saucepan and bring to a simmer, melting. Then add 2 tablespoons, well filled, with wheat flour and mix in the butter. Gradually add the milk, stirring constantly with a spoon, until it starts to boil. Turn off the stove and season with salt, pepper, 1 teaspoon lemon juice and chopped coriander stalks. Rectify the seasonings, if necessary. Add this sauce to the cod with vegetables mixture, stirring everything well. Place the mixture on a tray that can go into the oven. Cover with the sheet of puff pastry and make some parallel cuts on it with the help of a very sharp knife. Brush with egg yolk and bake at 220ºC for about 30 to 40 minutes. When golden, remove from the oven and serve with a salad of your choice. Right source: http://cozinharsemtrabalho.blogspot.com/2009/11/bacalhau-moda-da-lena.html