Portuguese recipes
Portuguese cuisine is not like other European cuisines. The Atlantic Ocean washes half of the country's territory, so it is not surprising that the main dishes of the Portuguese are fish and seafood - squid, tuna, sardines, crabs.
But the main national dish is salted cod bacalau. They say that there are 365 ways to cook it, for every day of the year. Cod attributed considerable merit to the great geographic discoveries made by Portuguese sailors in the 15th century. The fact is that dried cod was the main food that Portuguese sailors took with them when traveling on long journeys. Bakalau is boiled, fried, eaten with potatoes, steep eggs, green peas, turnip sprouts, seasoned with olive oil. Moreover, if before bacalau was considered a common food, now it has become a part of festive gastronomy: it is certainly cooked for Christmas and Easter. Try the simplest cod salad recipe. To do this, you need to take equal amounts of boiled potatoes and cod (you can smoked), season with green onions and mayonnaise.
Meat is rarely eaten in Portugal, but meat dishes are unusually tasty, because they use a large amount of herbs, spices and wine. Raw smoked chorizo sausages are delicious, from which various salads and snacks are prepared.
Rice is widely used, and not only as a side dish for main dishes, but also as a dessert - with milk and eggs, with sugar, vanilla, cinnamon or lemon peel.
Portugal is very fond of fruits and vegetables (especially beans and cabbage). Lisbon proudly call themselves "salad bowls." This is due to the fact that when Napoleonic troops besieged Lisbon in 1807, the inhabitants fled from starvation by growing cabbage and other vegetables.
Loved in Portugal and sweets. Puddings, mousses, pastries and cakes made of walnuts and almonds. Belem's Lisbon cakes are popular not only in the homeland, but also in France, Spain, Germany, Italy. These famous cakes have their own story. In the 19th century, the confectioner Domingos Rafael Alves lived in Belem. Once a passing monk shared an invaluable recipe with him, and in 1837 Alves baked the first batch of cakes. Surprisingly, the exact recipe for making Belem cakes is still a secret. Only one person knows him - the current chef of the Miguel bakery. The precious scroll, which describes the method of making pastries, is stored in the secret room of the bakery, where no one except Miguel has access.
Well, the main national drink, of course, is port. This is a red or white dessert wine with 20% alcohol. All wines are certified and produced only in areas specified by law. In Lisbon there is even a museum of port wine, and the center of winemaking is the city of Porto, by whose name the wine is widely spread all over the world.
Portuguese cuisine is not like other European cuisines. The Atlantic Ocean washes half of the country's territory, so it is not surprising that the main dishes of the Portuguese are fish and seafood - squid, tuna, sardines, crabs.
But the main national dish is salted cod bacalau. They say that there are 365 ways to cook it, for every day of the year. Cod attributed considerable merit to the great geographic discoveries made by Portuguese sailors in the 15th century. The fact is that dried cod was the main food that Portuguese sailors took with them when traveling on long journeys. Bakalau is boiled, fried, eaten with potatoes, steep eggs, green peas, turnip sprouts, seasoned with olive oil. Moreover, if before bacalau was considered a common food, now it has become a part of festive gastronomy: it is certainly cooked for Christmas and Easter. Try the simplest cod salad recipe. To do this, you need to take equal amounts of boiled potatoes and cod (you can smoked), season with green onions and mayonnaise.
Meat is rarely eaten in Portugal, but meat dishes are unusually tasty, because they use a large amount of herbs, spices and wine. Raw smoked chorizo sausages are delicious, from which various salads and snacks are prepared.
Rice is widely used, and not only as a side dish for main dishes, but also as a dessert - with milk and eggs, with sugar, vanilla, cinnamon or lemon peel.
Portugal is very fond of fruits and vegetables (especially beans and cabbage). Lisbon proudly call themselves "salad bowls." This is due to the fact that when Napoleonic troops besieged Lisbon in 1807, the inhabitants fled from starvation by growing cabbage and other vegetables.
Loved in Portugal and sweets. Puddings, mousses, pastries and cakes made of walnuts and almonds. Belem's Lisbon cakes are popular not only in the homeland, but also in France, Spain, Germany, Italy. These famous cakes have their own story. In the 19th century, the confectioner Domingos Rafael Alves lived in Belem. Once a passing monk shared an invaluable recipe with him, and in 1837 Alves baked the first batch of cakes. Surprisingly, the exact recipe for making Belem cakes is still a secret. Only one person knows him - the current chef of the Miguel bakery. The precious scroll, which describes the method of making pastries, is stored in the secret room of the bakery, where no one except Miguel has access.
Well, the main national drink, of course, is port. This is a red or white dessert wine with 20% alcohol. All wines are certified and produced only in areas specified by law. In Lisbon there is even a museum of port wine, and the center of winemaking is the city of Porto, by whose name the wine is widely spread all over the world.
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