INGREDIENTS

• 410g red beans Compal
• 600g pork meat (try Terras do Demo mixed meats)
• 1 clean stone (traditionally used for storytelling purposes)
• 70g Black Pork Black Pudding
• 70g Black Pork Chorizo
• 200g onions (2 units)
• 2 cloves garlic
• 1 bay leaf Ferbar
• Salt & Black Pepper to taste
• 600g potatoes
• 1 bunch fresh coriander

PREPARATION

1. Add a well-washed stone, beans, and plenty of water in a large pot. Add the pork ear, chorizo, black pudding, pork belly, chopped onions, minced garlic, bay leaf, salt, and pepper. If needed, add more boiling water during cooking.
2. Once the meats are fully cooked, remove them from the pot and set them aside. Add the peeled and diced potatoes along with chopped coriander to the pot.
3. When the potatoes are cooked, return the sliced meats to the pot, along with a well-washed stone. Stir everything together and serve immediately.

Discover Almeirim and Portuguese Stone Soup here or read more about Portuguese Stone Soup here!

The post PORTUGUESE STONE SOUP (SOPA DA PEDRA) first appeared on Delícias.

Intense flavours that mix typically Portuguese ingredients. To accompany with toast or slices of toasted bread and, of course, a good mood

INGREDIENTS

5 eggs

1 Alheira sausage

½ chopped onion

Chopped parsley

1 clove of minced garlic

2 tablespoons of olive oil

Fine salt to taste

Pepper to taste

PREPARATION METHOD

1. Remove the skin from the alheira and cut it into pieces.

2. Crack the eggs into a bowl.

Season with a little fine salt and pepper.

Finally, add the chopped parsley and beat with a whisk.

3. In a frying pan, heat the oil, onion and garlic.

Stir and let it cook over medium heat until it starts to brown.

4. When sautéing, add the alheira and let it sauté very well over low heat.

After the blond sausage, add the eggs and stir with a spoon constantly.

Keep the heat low so the eggs become creamy.

5. After the eggs are cooked to taste, remove them.

Accompany this recipe with slices of cornbread.

PRODUCT BASKET

Topiteu Alheira Mirandela Sausage 200g

Margão Ground Black Pepper Jar 40g

Saldomar Traditional Table Salt 250g

Oliveira da Serra Classic Olive Oil 750ml

Discover more recipes HERE

The post ALHEIRA WITH SCRAMBLED EGGS first appeared on Delícias.

There is no more traditional Portuguese soup than Caldo Verde / Kale Soup with chorizo. It is an easy and irresistible recipe for a starter or to accompany a steak.

INGREDIENTS

200 Kale / Cabbage

1 Onion

2 garlic cloves

600 gr Potatoes

1 Meat Chorizo

50 gr Cornbread

150 ml Olive Oil

Salt to taste

DIRECTION

1. Peel the potatoes, onion, and garlic cloves and cook in 1.5 litres of water seasoned with salt, a drizzle of olive oil and the chorizo. Meanwhile, arrange the cabbage leaves, wash and finely cut them into julienne strips.

2. When the potatoes are well cooked, remove the chorizo ​​and crush the rest (potatoes, onion and garlic) with a fork or potato masher. Bring back to the heat and add the well-drained cabbage 10 minutes before serving, with the broth boiling. Leave to cook with the container uncovered until the cabbage is cooked.

3. Adjust the seasoning and add the remaining olive oil.

4. Slice the chorizo ​​and place a slice on each serving plate or bowl. Water well with the green broth. Cut the cornbread into slices as a side dish

Find a ready Portuguese Kale Soup Kit here.

The post PORTUGUESE KALE SOUP first appeared on Delícias.

Camarão Selvagem Mozambique Congelado 1S (41-60) Frip 800g

Louro em Folha Ferbar Saqueta 7g

Pimenta Preta Moída Margão Frasco 40g

Sal Fino Tradicional de Mesa Bisnaga Saldomar 250g

Azeite Oliveira Da Serra Clássico 750ml

Pão Pré-Cozido Bola de Mafra Congelado 6x60g

Descubra mais receitas AQUI

The post COD FISH WITH SHRIMP BREAD SOUP (AÇORDA) first appeared on Delícias.

INGREDIENTS 

1 liter(s) of milk

6 unit(s) of gems

1 cup(s) of sugar

3 tablespoon(s) cornstarch

1 lemon peel(s)

2 units of cinnamon sticks

1⁄2 Vanilla Pod

DIRECTION

1. Boil the milk with the lemon peel and cinnamon stick.

2. In a pan, mix the sugar and wheat flour and add the boiled milk little by little, until the entire mixture is coated, which, stirring constantly, should return to the heat to boil until it thickens.

3. Add the beaten egg yolks little by little to the cream, return to the heat for just 2 minutes to cook the yolks, stirring constantly.

4. Place the creamed milk on a plate and, once it has cooled, spread a little sugar on top and burn it with the creamed milk toaster.

PRODUCT BASKET

Nova Açores UHT Semi-Skimmed Milk 1L

Yoki Corn Starch (Amido de Milho) 500g

Kitano Cinnamon With Peel 20g

Condi Vanilla Pod Sachet 0.008g

Discover more recipes HERE

The post LEITE CRÈME first appeared on Delícias.

INGREDIENTS

Ribs

bacon

Smoked Pork Meats

Sausages

salt

Cabbage

Carrot

Olive Oil

Garlic

Onion

Peeled tomato

Tomato paste

Red beans cooked

Black pepper powder

DIRECTION

In a pan, cook the meat, previously washed, and the chorizo in water seasoned with 1 teaspoon of salt.

As they are cooked, remove them from the heat and cut into pieces.

Separate the cabbage leaves and wash them under running water. Peel the carrots and cut them into thin slices. Cook the cabbage and carrots lightly in water seasoned with 1 teaspoon of salt.

In a pan, sauté the chopped garlic and onion in olive oil and add the bay leaf.

Add the peeled tomato and tomato pulp, add the meat, and the drained beans and let it cook for 10 minutes.

Add the chorizos cut into pieces and the cabbage. Season with pepper and let it simmer over medium heat. Serving suggestion: white rice

It’s one of those dishes that taste even better the next day! Enjoy!

Find a ready Feijoada Transmontana Kit HERE

The post FEIJOADA TRANSMONTANA first appeared on Delícias.

INGREDIENTS

200 g of Milanese penne

200 g chopped bacon

5 minced garlic cloves

½ dl of olive oil

2 dl of parmalat carbonara cream

2dl of Parmalat cream for cooking

150 g freshly grated parmesan

1 small bunch of chopped parsley

Salt and pepper q.s.

3 Eggs

PREPARATION

Saute the bacon in olive oil and add chopped garlic without letting it burn. Mix separately the Parmalat carbonara cream and parmalat cooking cream, eggs, seasonings, chopped parsley and parmesan.

Cook the penne Milaneza in boiling water with a little salt.

When the pasta is cooked and “al dente”, add it to the stew and sauté lightly. Add the cream mixture and, with very low heat, sauté everything (or stir with a fork) until it thickens slightly. Adjust the seasoning and serve immediately.

We suggest you accompany it with a glass of good Portuguese wine!

PRODUCTS BASKET

Milaneza Penne Rigate Pasta 500g

Porminho Smoked Bacon in Cubes 2x75g

Oliveira da Serra Classic Olive Oil 750ml

Parmalat UHT Carbonara Cream 200ml

Parmalat UHT Culinary Cream 200ml

Saldomar Traditional Table Salt 250g

Discover more recipes HERE

The post PENNE À CARBONARA first appeared on Delícias.

Quick and simple recipe. It is one of the most successful cod dishes and ideal for getting a meal on the table quickly.

INGREDIENTS

400g Shredded Codfish

200g Potato Sticks

6 Eggs M

1 Onion

2 Garlic Cloves

4 tablespoon Olive Oil

qb Chopped Parsley

qb Black Olives

DIRECTIONS

1. In a large frying pan over low heat, sauté the onion rings and crush the garlic cloves in olive oil.

2. Add the cod and the potatoes and mix well. Let the potatoes soak up a bit.

3. In a bowl, lightly beat the eggs with a fork.

4. Add the eggs to the cod and mix until well blended and the eggs are cooked.

5. Taste and tune the seasonings. Serve cod to Bras, while adding parsley and olives.

PRODUCT BASKET

Sr. Bacalhau Frozen Shredded Codfish 500g

Barrosã Fried Straw Potatoes 160g

Maçarico Pitted Black Olives Jar 165g

Oliveira da Serra Classic Olive Oil 750ml

Descubra mais receitas AQUI

The post BACALHAU À BRAS first appeared on Delícias.

Cozido à Portuguesa it’s a dish composed of a great variety of ingredients cooked in abundant amounts of water: different types of “greens” (cabbage, “tronchuda”, etc), rice, potatoes, turnips, carrots, sausages (“chouriço”, “farinheira”, “moura”, etc), other types of meat (usually, pork) and sometimes with added bits of chicken.

INGREDIENTS

beef to cook

pork shoulder

chicken meat

black pudding

smoked bacon

meat sausage

cabbage

leek

potatoes

turnips

carrots

garlic

DIRECTIONS

Wash the meats well and place them in a pressure cooker to cook for 25 minutes. Once cooked, reserve the meat and broth.

Wash and cut the cabbage and leek into pieces. Wash, peel and cut in half the potatoes, turnips, carrots, and garlic. Then place them in a pan.

Add the previously cooked meats and cover halfway with water. The other half, with the broth from the meat cooking.

Cook covered for 15 minutes, or until vegetables are cooked through.

Remove the meat and cut it into pieces.

Place the meats and vegetables on a wide platter and serve.

We suggest you add white rice cooked in the remaining meat cooking water.

A Cozido a Portuguesa Kit ready for you here.

The post PORTUGUESE BOILED MEAT AND VEGETABLE STEW (COZIDO À PORTUGUESA) first appeared on Delícias.

INGREDIENTS

500g Chicken Gizzards

70g Meat Chorizo

Seasoning

1 Chopped Onion

2 Chopped Garlic Cloves

Margarine

Bay Leaves

Gizzards Sauce

DIRECTIONS

1. Clean the Chicken Gizzards from skin and fat and wash them thoroughly.

2. Cut the gizzards into pieces and the chorizo into thick cubes.

3. In a pot lighty grease the margarine, with the onion, garlic and bay leaves and let it braise.

4. Sauté the chorizo and the gizzards.

5. Add Dom Duarte Moelas’ Sauce, cover and cook until tender.

PRODUCTS BASKET

Interaves Frozen Chicken Grizzards +/- 500g (1 unit)

Porminho Meat Chorizo Corrente 200g

Dom Duarte Gizzard Sauce 480ml

Vaqueiro Margarine 250g

Discover more recipes HERE

The post PORTUGUESE GIZZARDS first appeared on Delícias.