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Ingredients: · 2 sea bass · 2 kg of coarse salt · 1 lemon · 2 egg whites · 2c. of Dijon mustard soup · Fresh thyme q.s. · Pepper q.b. · Tabasco q.b. · Garlic powder q.s. For the sauce: · 2 gems · ½ lemon · 2c. of water soup · 200 g of butter · Salt q.s. · Garlic powder q.s. · Pepper q.b. · Chopped parsley q.b. Preparation: Ask to clean the sea bass at the fish shop. Stuff with lemon slices, thyme, garlic powder and pepper. Grease the sea bass with olive oil and sprinkle with pepper and thyme. Then in a container mix the salt with the egg whites, Tabasco, pepper, dried thyme, garlic powder and mustard and stir well. Place the salt mixture in a pyrex until it covers the bottom, place the sea bass on top. Cover the sea bass with the salt mixture until well covered. Bake in a preheated oven at 200º until the salt mixture is very hard. Approximately 45min depends on the size of the sea bass. Meanwhile make the sauce. Place the sifted egg yolks in a bowl, add the lemon juice and cold water. Season with a pinch of salt, garlic powder and freshly ground pepper. Break the yolks very well with a wire rod. Bring this mixture to cook in a bain-marie over low heat, stirring constantly with the wire rod until the sauce starts to thicken. Keep adding the butter, cut into pieces, little by little, stirring constantly with the wire rod. The sauce should have a creamy, velvety consistency. Remove from heat and set aside. Remove the sea bass from the oven, carefully break the salt crust using a kitchen hammer and remove the skin and lemon slices. Serve with boiled potatoes sautéed in butter and parsley and the sauce. Source and rights: http://docespecadosdesejossalgados.blogspot.com/2017/06/robalo-ao-sal.html

Ingredients: 2 turkey wings, halved 1 carrot cut into sticks 1/4 savoy cabbage 5 tablespoons peas 1 onion 1 tomato 2 garlic cloves 1 or 2 potatoes cut into cubes cubed pumpkin q.b. 1 chicken knorr 3 tablespoons of tomato puree olive oil, salt, pepper, rosemary, paprika, white wine and water q.s. Preparation mode: Heat a pan with the bottom covered in olive oil. Add the sliced ​​onion, crushed garlic, knorr, diced tomato, turkey wings, potatoes, carrots and pumpkin. Stir and season with salt, pepper, paprika, rosemary and drizzle with white wine. Add the tomato pulp, add the water almost covering the ingredients and bring to a boil. Keep stirring and when the carrots and potatoes are almost cooked, add the peas and cabbage, adjust the salt and let it boil for another 12 minutes. Source and Rights: https://comidaparasolteiros.blogs.sapo.pt/guisado-de-peru-com-tudo-a-que-tem-14429

Ingredients (3 people) can of black-eyed beans 2 cans of tuna 2 large tomatoes cut into pieces (you can use cherry tomatoes) 1 cucumber cut into pieces 1 egg cut into pieces balsamic vinegar Oil salt optional salsa onion optional Just put all the ingredients in a bowl and season with oil, balsamic vinegar and salt. And mix very carefully, in the dish if you want you can add chopped parsley with chopped onion to taste. Source and rights: Cat's original recipe.

Ingredients Fresh or frozen clean stingray 2 onions 4 garlic cloves blonde salt Pepper Sweet chili 1 lemon Oil water / white wine Preparation Previously season the ray with bay leaf, salt, pepper and sweet pepper and lemon and leave to marinate for 15 minutes. Place the sliced ​​onion and chopped garlic on a tray, drizzle with a little olive oil, place the ray on top and drizzle with a little olive oil and a little wine. It goes to the oven at 160/170 degrees to cook but not to burn, it is watered with the cooking liquids. When cooked, serve with boiled potatoes or broccoli. Enjoy. Source and Rights: Recipe from the cat.

Ingredients 2 cod loins 3 large potatoes 2 onions 2 garlic cloves oil salt pepper 4 eggs Preparation Dip the cod loins in boiling water with a little salt and cook for at least 15 minutes. Remove the cod and, in the same water where the cod was cooked, cook the potatoes, cut into slices, for 15 minutes. Drain and reserve the water again. Meanwhile, cut the two onions and the garlic into slices. Heat a frying pan with plenty of oil and, when it is very hot, add the onions and garlic, a little salt, and let it cook for about 10 minutes until the onion is soft. Beat the eggs with two tablespoons of the cod cooking water and season with a little salt. Turn on the oven at 180ºC. In a baking dish, put a drizzle of olive oil, half the potato slices, the flaked cod, the onion and cover with the remaining potatoes. Cover with beaten eggs and bake for 20 to 25 minutes. Enjoy! Source and Rights: http://afestadebabette.blogspot.com/2015/01/bacalhau-davo.html

Ingredients I used: 1/2 boneless chicken, skinned and cut into pieces 1 can (small) of cooked chickpeas 1 medium onion, chopped 2 garlic cloves, grated oil 1 sausage, in slices 1 carrot (small), thinly sliced 1 tablespoon tomato puree 3 peeled tomatoes, cut into small cubes 1 dark beer (30cl) salt and pepper Chopped parsley 1 Knorr chicken bouillon cube elbow putty (I used the kid's) How I did: I sauteed the onion and garlic in olive oil until they started to crackle. I added the chicken, carrots and sausage and let them cook until golden brown, stirring occasionally. I added the peeled tomatoes (with a little of their juice) and the tomato pulp and wrapped it up. Watered with the beer and added the cooked grain (drained). I seasoned with the Knorr cube, salt and pepper, covered the pan and let it cook over low heat for about 15-20 minutes. I added the pasta, a little water and let the pasta cook. Once ready, sprinkle with chopped parsley and serve immediately, accompanied by a salad of lettuce, cherry tomatoes and walnuts, seasoned with fleur de sel, olive oil, yogurt sauce for salads and a wonderful vinaigrette sauce flavored with mustard and honey. Source and Rights: http://bonspetiscos.blogspot.com/2011/02/guisado-de-frango-com-grao-linguica-e.html

Ingredients: - 1 turkey leg (I used only the couto) - 3 teaspoons chili powder - 1 tsp coarse salt (I used sea salt) - 6 + 2 garlic cloves - 1 teaspoon of 'Pure Africa' from Quinta d'avó (optional) - 2 bay leaves - 1 teaspoon dried thyme - 3 quinces - 3 sweet potatoes - 6 white potatoes - 3 medium onions - olive oil and salt qb - 150 g of white wine Preparation: In a mortar, mix and crush the chili powder, 1 teaspoon of coarse salt, the bay leaf, 6 cloves of garlic, the spice, the dried thyme and a drizzle of olive oil... Rub the meat well with this mixture. In an oven tray, place the onion cut into quarters (slices), the potatoes and the quinces cut into thick sticks. Place the turkey in the center of the roasting pan. Distribute two sliced ​​cloves of garlic over the potatoes and quinces. Season with a little salt to taste. Drizzle with white wine and an abundant drizzle of olive oil. Take to preheated oven at 180º about 2 hours or until cooked. Source and Rights: http://umapedradesal.blogspot.com/2012/10/peru-marmelos-batata-doce.html

Ingredients - 5 peaches in syrup or fresh - 1 sheet of puff pastry - 1/2 cup of sugar - Q.b Cinnamon - 1 cup powdered sugar - 2 tbsp milk - 1 c. Vanilla essence tea How to make We cut the peaches into thin slices and reserve them. Place the shortcrust pastry in a tartlet, place parchment paper and grains inside (or something else that weighs it down) and bake for 15 minutes at a temperature of 150°C. After taking it out of the oven, let the dough cool down a little and then we start by placing the peach slices in the shape of a flower (or in any other way you want), starting by controlling the dough, make it tight to get a design prettier. When the mold is complete, place the sugar and cinnamon on top. We put it in the oven at 200°c for 15 minutes, if the tart is not shiny and soft, leave it a little longer. In a bowl put the powdered sugar, milk and vanilla essence and mix well. Once the pie is ready water with the mixture. Source and rights: https://imperiosabores.blogspot.com/2017/11/tarte-fresca-de-pessegos.html

Ingredients: - 1 shortcrust pastry base - 2 eggs - Zest and juice of 2 lemons - 150g of brown sugar - 70g white sugar - 375 ml thick cream - 300g dry grated coconut How to make: This recipe is very easy, first heat the oven to 190ºC. Place the eggs in a bowl, the lemon zest and the sugar, beat for 1 minute, carefully incorporate the thick cream and only then the lemon juice and finally the grated coconut. Place the dough in a greased baking dish with very little butter and bake for 5 minutes, then remove from the oven and spread the filling evenly over the base. Bake for about 40 minutes or until firm and golden. Remove from the oven and let it cool a little, to decorate put icing sugar on top, but little! Source and Rights: https://imperiosabores.blogspot.com/2017/12/tarte-de-coco-e-limao.html

Ingredients: 1 kg of cleaned squid salt and pepper q.b. garlic powder q.b. 1 lemon 100 g of butter 2 c. olive oil soup 1 fish broth chopped coriander q.s. Preparation: Season the squids with salt, pepper and garlic powder. Grill on a very hot plate. Meanwhile, place the lemon juice and zest, olive oil, butter and fish broth in a small saucepan. Let it boil a little. Add the chopped coriander and water the squid with this sauce. Source and Rights: http://obolinhodesabado.blogspot.com/2014/02/lulas-grelhadas-com-molho-de-manteiga.html

Ingredients 1kg Gizzards 2 onions 0.5dl Olive oil 4 garlic 1 medium beer 1 Branch – Chopped Coriander and/or Parsley 1 Can – Peeled Tomato 1 Spoon (Tea) Sweet Pepper 1 Spoon (Coffee) Cumin Spicy salt Preparation: 1.Place the gizzards in a pan with cold water, on the heat until it starts to boil. Remove from heat and rinse under cold water. Clean the gizzards, wash and let them drain. 2.Peel the onions and garlic. Finely chop everything. 3.Take a pan to the heat with the oil, and let it heat up, add the garlic and onions. Let it cook until the onion turns golden. 4. Now add the gizzards, chopped tomatoes with the sauce, peppers, cumin and beer. Season with salt and pepper, mix and cook covered over low heat. (minimum 30 minutes) 5.Check if they are stewed and rectify the seasoning. If necessary add a little water and let it continue until they are soft. 6.Serve with chopped parsley/coriander. Source and Rights: http://receitasdeculinariaparatodos.blogspot.com/2017/10/tapas-portuguesa-moelas-picantes.html

Ingredients 2 Cod fillets, previously soaked 1 Jar – Roasted Peppers 3 garlic 1.5dl Olive Oil 2 Spoon (Soup) Vinegar 1 or 2 tomatoes 1 branch – Parsley Pepper salt Preparation 1.Remove the skin and bones from the cod and shred it. Reserve. 2.Drain the peppers, clean and cut into strips. Lay in a bowl. 3.Add the codfish and chopped garlic to the bowl. 4. Season with salt and pepper. 5.Wash with the oil and vinegar and mix. 6.Serve sprinkled with chopped parsley and tomato slices. Source and Rights: http://receitasdeculinariaparatodos.blogspot.com/2017/06/tapas-portuguesa.html