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Ingredients: 1 kg of pork loin salt and pepper 1 tablespoon chili paste 2 cloves 4 crushed garlic cloves 2 bay leaves 1 sprig of parsley 3 dl of white wine 2 onions cut into wedges 3 tablespoons of olive oil 1 kg of chestnuts Preparation The day before, season the loin with salt, pepper, red pepper, crushed garlic, some parsley and bay leaves. Prick a clove at each end of the loin. Cover and reserve in the fridge overnight. On the day of preparation, preheat the oven to 190ºC. Transfer the meat to a roasting pan. Drizzle with the wine and add the onion slices. Rub the meat with olive oil and bake for approximately 1 hour at 190ºC. Baste the meat frequently with its own sauce and turn halfway through cooking. Take the frozen chestnuts and let them thaw a little. About 30 minutes after placing the meat to roast, gather the chestnuts around the meat and drizzle them with the same sauce to taste. Let them bake. Thinly slice the loin and place it on a platter. Add the chestnuts around the sliced ​​meat. Serve immediately with a salad. Enjoy!!!! Source and Rights: http://docesdamoranguita.blogspot.com/2010/03/lombo-assado-portuguesa-com-castanhas.html

Ingredients 1 pack of hake loins; 2 or 3 slices of cornbread 2 thick slices of bacon 5 mushrooms (they weren't in the initial recipe but I love them...); 1 pepper; 1 onion; 3 cloves of garlic; 1 lemon; 1 dl of olive oil; oregano; salt and pepper Preparation Season the hake centers, still frozen, with the lemon juice, salt, pepper and chopped garlic. Let it marinate until the fish is thawed. Cut the bacon into cubes and the pepper into squares, and the mushrooms into slices. Mix and add chopped onion. Spread everything over the bottom of a tray. Crumble the bread slices and roll the hake centers over these crumbs. After wrapped in bread, place them on the board over the mixture of onions, mushrooms, bacon and peppers. Strain the liquid where the centers were marinated, add the oil and beat vigorously. Pour over the fish, sprinkle with oregano and bake in a moderate oven. Source and Rights: http://umcantinhonacozinha.blogspot.com/2007/01/lombos-de-pescada-com-broa.html

Ingredientes: 2 pacotes de natas 1 lata de leite condensado 4 folhas de gelatina (ou duas colheres gelatina em pó neutra) 1 pacote de oreos Preparação: Bater as natas frias - convém que estejam umas horas no frigorífico para ficarem bem batidas. Derreter a gelatina num pouco de água quente, mexendo bem até não haver resíduos de gelatina, deixar arrefecer e juntar depois ao leite condensado. Para finalizar, misturar com as natas. Moer na picadora ou à mão as bolachas oreo. Num tabuleiro colocar uma camada de natas, outra de oreos, outra de natas, assim sucessivamente e terminar polvilhando com oreos. Fonte e Direitos :https://ondeestaareceita.blogspot.com/2015/01/sobremesa-de-oreos.html

INGREDIENTS: 1 small cauliflower 2 chopped onions 300gr shredded cod 150gr straw potato 4 eggs 1dl milk 2dl cream 100gr grated cheese 50gr butter Salt and pepper PREPARATION: Place and cauliflower to cook in water seasoned with salt. Turn on the oven at 200º. Brown the onion in butter. Add the codfish and let it cook for about 5 minutes. Drain the cauliflower and add it to the cod (in sprigs). Add the straw potato and mix well. Place the mixture in a pyrex. Break the eggs and stir with a wire rod. Add the milk and cream, season with salt and pepper and pour over the mixture. Sprinkle with grated cheese. Bake in the oven for about 15 minutes. Source and Rights: http://ocantinhodossabores.blogspot.com/2009/10/bacalhau-cremoso-com-couve-flor.html

Ingredients 1/2 chicken 2 cloves of garlic 1 leek tomato pulp salt Pepper Sweet chili Thyme Vegetable butter/olive oil Preparation Very simple and easy, cut the chicken into pieces to your liking, chop the garlic and cut the leek into thin slices and add to a pan or frying pan with butter, with the stove on low and let the garlic cook very slowly. When it starts to become translucent, add the chicken, add the salt, thyme, pepper and paprika and mix, cover and cook for a minimum. After 10 minutes add the tomato pulp and leave another 5 or 10 minutes to cook and soak up the tomato pulp flavor and form that delicious sauce. Serve with white rice. Enjoy. Source and rights: Cat Recipe.

Ingredients 500 G beef to study 1 Leek 2 onions 6 carrots Olive oil/ vegetable butter Tomato pulp / ripe tomato without skin without seeds Thyme salt Pepper water / white wine spaghetti Preparation Chop an onion and cut the other into rings, cut the leek into rings, add it to a pan with a drizzle of olive oil and let it saute slowly. When the onion is turning golden, add the meat cut into pieces and add the salt, thyme and pepper to taste, mix and cook for at least 10 minutes. Meat will drop liquids, stir to wrap. Add the tomato pulp and mix for another 5 minutes and then add the white wine (I used water) and the carrot and let it cook now until the liquids are reduced in order to get the consistency you want. As in the photo, that perfect sauce to wrap around spaghetti cooked with just water and a drizzle of olive oil, and drained. Enjoy. Source and rights: Cat Recipe.

Ingredients Whole spaghetti 500g Minced beef meat 500g 3 cloves of garlic 1/2 onion olive oil to taste wine to taste 1/2 Knorr Chicken Broth Bolegnese sauce q.b. grated cheese q.b oregano to taste salt to taste Preparation In a saucepan, cook the wholemeal spaghetti with a drizzle of olive oil and a pinch of salt over low heat, stir the spaghetti, when the water starts to boil, turn off the stove. Let the spaghetti rest in the water for 3 min, drain the water; In a separate pan, sauté the garlic, onion, olive oil to taste and Knorr until golden brown, add the minced meat and the wine to taste, when the meat is almost cooked, add the Bolegnese sauce, stir the preparation for 7 min, rectify the salt if necessary and turn off the stove and let it rest for 5 min. Serve the spaghetti on a plate with the meat on top, grated cheese and oregano to taste. or if you prefer, mix the spaghetti with the meat and add the grated cheese and oregano at the end. Source and Rights: Cat Recipe.

Ingredients 500 grms of tripe 1 carrot 1 onion 2 garlic cloves 1 bay leaf 1 tablespoon of tomato pulp salt oil White bean 1/2 chorizo parsley (I didn't use) Preparation Wash the tripe with hot water, rub with lemon juice and salt. Cook it folded, in water and salt, in the pressure cooker for 25 minutes. Reserve. Also cook the white beans, in the pressure cooker also with water and salt, for 10 minutes. Saute the onion, garlic, bay leaf and tomato paste until the onion is soft. Add the chorizo ​​and carrot, sliced. Let it cook. Add the tripe cut into small pieces and let it cook a little, if necessary, add a little of the bean broth. Add the beans, adjust the salt and let it cook. Serve immediately with white rice. Source and Rights: http://coisasdacozinhadafifi.blogspot.com/2011/03/dobrada.html

Ingredients: 3 slices of desalted codfish half green pepper half red pepper half yellow pepper 1 large onion, white wine 3 cloves of garlic 2 eggs Grated bread q.b. Potatoes for frying (I used pre-frozen) Oil blonde Pepper Preparation: Put the olive oil and the onion, the tomato and the peppers in a pan and let them sauté a little. Add the garlic, bay leaf, and the pepper, let it be sauteed, sprinkle with white wine and let it be refined. Meanwhile, bread the codfish and fry it. Accompany with fries in this case, and the sauce on top. Source and Rights :http://lebonneurdelacuisine.blogspot.com/2012/03/bacalhau-com-molho-de-pimentos-e-tomate.html

Ingredients 1 chopped onion 2 minced garlic cloves 1 c. olive oil soup 1 bay leaf 1 carrot cut into thin half moons 2 cans of tuna in olive oil (drain the oil) 1 measure rice 1 measure of peas 2 measures of water 1/2 glass of white wine Preparation In a saucepan, place 2 measures of water, the wine, the onion, the garlic, the carrot, the peas and the bay leaf. After boiling water, add the rice, stir, cover and cook over low heat. When the rice is cooked and without water, mix in the shredded tuna. Source and rights: https://acozinhadasandra.blogspot.com/2017/03/arroz-de-cenoura-com-atum.html

Ingredients 200 g T55 flour 10 g of ground flaxseed 30 g of olive oil 50 g chia seeds 1 c. fine salt tea 1 egg Warm water q.b. Preparation Grind the flaxseed and mix it with flour and chia seeds. Add the egg and oil Gradually add the warm water until you get a non-sticky dough. Let it rest in the fridge for 1 hour. Sprinkle the countertop with a little flour and roll out the dough as thin as possible. Cut the cookies in the shape you like best Bake in a preheated oven at around 180º for about 10 minutes until golden brown. Source and rights: https://acozinhadasandra.blogspot.com/2015/09/bolachas-tipo-marinheiras-com-chia.html

Ingredients 2 chicken breasts 1 onion cut into half moons 6 garlic cloves cut into strips 2 courgettes cut in julienne 2 potatoes cut in julienne 2 julienne cut turnips 2 carrots cut in julienne 2 leeks cut into half moons Preparation Cook the chicken breasts, in water and salt, with the onion and garlic. Bake 20 minutes. Once cooked and cooled, shred the chicken. In the water in which the chicken was cooked, add the remaining vegetables and the shredded chicken. Let it cook for 10 minutes. Rectify the salt. Source and Rights: http://fritadeiraonline.blogspot.com/2012/03/sopa-de-frango-com-legumes-juliana.html