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Ingredients 1dl water; 1.8l milk; 3 lemon peels; 1 cinnamon dick; 120g vermicelli; 130g sugar; 4 yolks; Cinnamon powder q.b; Preparation Bring the water with the milk, the lemon peels and the cinnamon stick to a boil and bring to a boil. Add the vermicelli and cook, without undoing. Add the sugar and cook for another 3 minutes. Remove from heat and let cool. Remove the peels and cinnamon and add the beaten egg yolks. Take it back to the heat for a few more seconds. Place the vermicelli on a platter and decorate with powdered cinnamon. Source and Rights: http://receitasquotidianas.blogspot.com/2010/07/aletria.html

Ingredients 5 large ripe tomatoes 1 onion 3 cloves of garlic 2 bay leaves salt, pepper and oil eve Alentejo bread 3 or 4 eggs 1 liter of water oregano Preparation In a casserole put the chopped onion and garlic, add the oil, salt and pepper and let it cook a little. Add the peeled tomato in pieces and let it cook until it is practically undone. Add the water, let it boil, add the whole eggs and stir with a spoon so that they break down and cook at the same time. If you prefer poached eggs, proceed in the same way but without stirring. Thinly slice the bread into a terrine or bowl and pour the soup over it. Sprinkle with the oregano and serve immediately. Source and rights: http://paoebeldroegas.blogspot.com/2010/10/sopa-de-tomate-alentejana.html

Ingredients 500 g horse mackerel salt qb pepper to taste Olive oil/oil for frying Preparation Prepare the horse mackerel, remove the guts and rinse them in water to clean them (or buy them already prepared) season with salt and pepper on top and in the place where the guts were, leave for 30 minutes at the end of that time, rinse them in water to remove the salt. horse mackerel will be good with salt and not salted. With very hot oil but on a medium burner so that the horse mackerel are fried on the outside and inside fry the horse mackerel to taste. Serve accompanied with rice and salad. Source and Rights: Cat Recipe.

Ingredients (For 3 people): 8 chicken legs 2 c. ketchup soup 2 c. olive oil soup 120 ml of natural orange juice 1 c. balsamic vinegar soup 1 c. oregano soup 1 clove of garlic salt and pepper q.b. Preparation Start by making some cuts on the chicken legs and season with coarse salt. In a bowl, pour the ketchup, orange juice, balsamic vinegar and stir well. Add the olive oil, oregano, pepper and crushed garlic and stir well again. Cover the chicken legs with this marinade and let it rest in the cold (ideally a few hours, although I couldn't wait much longer). Put the chicken legs in the oven for about 20 minutes. Serve with basmati rice and a green salad. Source and Rights: https://mefrancesca.blogspot.com/2015/04/perninhas-de-frango-de-churrasco.html?m=0

Ingredients: 2 pig ears 1 onion 6 garlic cloves 1 bunch of coriander 200ml of olive oil 65.l of vinegar salt to taste Preparation In a pan of boiling water, season with a little salt and cook the pork ears for 1 hour and 15 minutes. If you have a pressure cooker, just use it for 20 minutes. After the cooked ears, cut them into small pieces. Place on a platter and season with garlic, onion, coriander, oil and vinegar. Stir everything and refrigerate for 3 to 4 hours to gain taste. After cooling it is ready to serve. Source and Rights: http://panelalume.blogspot.com/2011/06/salada-de-orelha-de-porco.html

Ingredients: 1 can of condensed milk (already cooked or a normal can to cook for about 45 min in the pressure cooker) 2 packets of whipping cream 6 gems Maria biscuits grated to taste Preparation: Add the can of condensed milk to the yolks and stir well (I stir by hand, I don't use a mixer). Separately, beat the cream into whipped cream and fold it gently into the previous mixture. Finally, sprinkle with crushed biscuits at 123 (or add almonds if you prefer). Enjoy! Source and Rights: http://dona-cacau.blogspot.com/2013/06/baba-de-camelo.html

Ingredients: · 4 turkey steaks · 1 onion · 200ml of cream · 100 ml of red wine · 1c. of Dijon mustard soup · 1c. sweet pepper tea · 1c. Maizena flour tea · Olive oil q.b. · Capers q.b. · Chopped chives q.b. · Garlic powder q.s. · Salt q.s. · Pepper q.b. Preparation: Season the steaks with salt and pepper and grill. Put a drizzle of olive oil in a pan and the chopped onion and sweet pepper and let it become translucent. Add the Dijon mustard and stir, add the capers. Then add the wine and let the alcohol evaporate. Add the cream, garlic powder and season with salt and pepper. To thicken the sauce if you see that it is liquid, add a spoonful of cornstarch, as well as the juices from the steaks after grilling them. Sprinkle with chives. Serve the sauce on top of the steaks and accompany with fries, pasta or dry rice. Source and Rights: http://docespecadosdesejossalgados.blogspot.com/2017/09/bife-de-peru-com-molho-de-alcaparras.html

Ingredients 2 pork tenderloins new potatoes qb, small, well washed that were pierced with a toothpick 4 sliced ​​garlic cloves oil 2 sprigs of dried thyme salt qb half glass of white wine 1 - Place the garlic, oil and tenderloins on the oven tray, which have been slightly beaten. season with salt and thyme. 2 - Add the potatoes around, and turn them around to absorb the seasoning as well. 3 - Drizzle with the wine and place in the oven to bake for about two hours in a medium oven (150º). turn to bake all over. 4 - Serve with a green salad. Source: http://pela-porta-da-cozinha.blogspot.com/2012/05/lombinhos-de-porco-com-tomilho.html

Ingredients: 1/2 rabbit 2 heaped teaspoons Garlic Powder 3 tablespoons olive oil 1 dl of white wine 1/2 liter of cold water 1/2 packet of onion soup 1 teaspoon paprika (sweet) 1 teaspoon(s) chili paste 1 bay leaf salsa q.b. salt and pepper q.b. Preparation: I prepared the rabbit, cut it into pieces and seasoned it with the white wine, sweet pepper, red pepper sauce, garlic, salt and pepper. I let it marinate for about 20 minutes. In a bowl, mix the onion soup powder with the water and set aside. I took a pan to the heat with the oil, let it heat up, added the drained rabbit and let it brown on all sides. I added the marinade liquid, chopped parsley and bay leaf and let it cook until the wine evaporated. I added some of the diluted onion soup and let it cook over low heat, adding the rest of the soup little by little, for approximately 40 minutes, or until the rabbit was soft and the sauce was refined. I corrected the seasonings, removed from the heat and served sprinkled with more chopped parsley and accompanied by homemade mashed potatoes. Source and Rights: http://bonspetiscos.blogspot.com/2009/06/coelho-estufado-com-molho-de-cebola.html

INGREDIENTS - 3 pieces of dogfish - 4 medium potatoes - 1 chopped onion - 2 minced garlic cloves - 1 bay leaf - 1 bunch of chopped coriander - 3 tablespoons of tomato puree - Oil - Salt PREPARATION 1. Heat a pan with a drizzle of olive oil, onion, garlic and bay leaf and let it brown. 2. Add the dogfish slices, potatoes and enough water to cover everything. Season to taste with salt, cover and cook. 3. After the fish and potatoes are cooked, add the coriander (reserve some to decorate) and the tomato pulp, mix and cook until the sauce is clear, for 2 or 3 minutes. 4. Serve with slices of Alentejo bread. Enjoy Source and Rights:https://amariaeduarda.blogs.sapo.pt/cacao-de-coentrada-25383

Ingredients: 4 cod steaks 500 g of frozen chestnuts 2 onions 4 garlic cloves 1/2 red chilli 1 small green pepper olive oil q.b. 1 teaspoon coriander powder 1 teaspoon sweet pepper Salt and pepper to taste lemon juice and zest q.b. 1 sprig of fresh parsley Preparation: Place the chestnuts in a pan with water and salt and bring them to a boil, taking care not to let them cook completely as they will finish cooking in the oven. Cut 2 onions into slices and heat them in a frying pan with a generous amount of olive oil. When they soften, add the sliced ​​garlic, the pepper cut into strips and the chili pepper in thin slices without seeds. Season with salt, pepper, coriander powder, paprika and lemon juice and zest to taste. Let it simmer over low heat and add a sprig of chopped parsley. Dry the cod well with the help of a kitchen towel and place it on an oven tray. If you think it is still going to release a lot of water, it is better to put it in the oven for a few minutes with a drizzle of olive oil to release it. Otherwise, place the pre-cooked chestnuts around the codfish and cover everything with the prepared onion sauce. Take it to the preheated oven at 200º for about 15 to 20 minutes, depending on the size of your slices, and serve sprinkled with fresh parsley. To go with it, I made turnip greens, but you can and accompany with other vegetables to taste. Source and Rights: http://pitadasdecoisasboas.blogspot.com/2016/02/bacalhau-no-forno-com-castanhas.html

Ingredients for 12 units: 300 g of flour 1 tablespoon powdered yeast 1 teaspoon powdered ginger salt 100 g of sugar 2 eggs 1.5 dl of milk 2 tablespoons of honey 80 g of softened margarine 2 pears Preparation: Turn on the oven and set it to 200°C Place the flour, yeast, ginger, a pinch of salt and sugar in a bowl, mix everything and make a hole in the middle. Crack the eggs into another bowl and break them up with a wire rod. Add the milk, honey and margarine, which was previously microwaved to soften and mix everything very well. Peel the pears and chop them into small pieces. Add the egg mixture to the flour and stir with a wooden spoon until the dough is well combined. Add the pear pieces and mix well. Place the paper or aluminum molds on an oven tray and distribute the dough among the molds. Place in the oven for about 30 minutes. Source and Rights: http://acozinhadatianita.blogspot.com/2008/09/queques-de-pra-com-gengibre.html