#portugueserecipes

[6waysoftheninja]

Today I made Portuguese traditional "Pão de Ló" , with the help of my mother directing me in the ways of the traditional baking of Portuguese treats. It's one of my favorite desserts and its ubber delicious. Who wants the recipe? #portugueserecipes #paodelo #pãodeló #receitasdeportugal #bolo #portuguesefood #portuguesedesert #portugal #portuguesefood #portuguesespongecake #traditionalfood #traditionalportuguesefood #comidaportuguesa #docesportugueses #portugal #tradições https://www.instagram.com/p/CDGqBY7DCXP/?igshid=1ahc2dvc5vlg3

[spicesnflames-blog]

Goan chicken vindaloo 🌶🥘 A spicy braise of chicken with vinegar & chilies!🥗 A perfect combination with rice or rotis🍛🍚🌮 ~ ~ Follow us for more such posts !! ~ ~ #vindaloo #goanvindaloo #chickenvindaloo #spicycurry #indianfoodphotograpy #foodporn #goanrecipes #goanfood #portugueserecipes #angloindian #angloindianrecipes #foodieforlife #chickenrecipes #chickencurry https://www.instagram.com/p/B5avDaiBVBs/?igshid=1861t0yt6h38x

[wikiwebportal-blog]

Berliner (Bola de Berlim) - Easy Portuguese Recipes

‘ Bola de Berlim ’, also known as a Berliner, is a Portuguese version of a doughnut. Serves: 12

Ingredients:

FILLING 50g plain flour75g caster sugar1 egg4 egg yolks1 1/2 cups milk1 teaspoon vanilla extract (optional)1 tablespoon lemon juice DOUGHNUT 15g dried yeast75g caster sugar (plus extra, to coat)1/2 milk, lukewarm3 eggs, lightly beaten75g unsalted better, melted and cooled500g plain flourOil or vegetable oil to fry

Method:

FILLING Using an electric mixer, beat flour, sugar, egg and egg yolks until thick and pale.Meanwhile, place milk in a pan and bring to the boil.Working quickly, gradually whisk milk into flour mixture until well combined.Transfer to a clean saucepan, place over low–medium heat and whisk constantly for 5 minutes or until thick, taking care it doesn’t burn.Remove from heat and strain through a fine sieve into a bowl.Add the vanilla essence and lemon juice, if using, and stir until combined.Cover surface with plastic wrap to prevent a skin forming. Set aside to cool. DOUGHNUT Place yeast, sugar, milk and 60ml (¼ cup) lukewarm water in a bowl and stir to combine.Set aside for 10 minutes or until mixture bubbles.Add eggs and butter, and stir until combined.Place flour and a pinch of salt in a large bowl and make a well in the centre.Pour yeast mixture into well and mix until combined.Knead dough on a lightly floured work surface for 5 minutes or until smooth, elastic and very soft.Lightly dust with flour, then transfer to a greased bowl and cover with plastic wrap.Set aside in a draught-free place for 1 hour or until dough doubles in size.Line 2 trays with baking paper, then dust with flour.Punch down dough, knead gently and divide into 12 balls.Place on trays and leave to rise without touching.Dust with flour and cover with greased plastic wrap, then a tea towel.Set aside for 30 minutes or until dough doubles in size.Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat.Working in batches, gently drop balls into oil and deep-fry, turning halfway, for 4 minutes or until golden and cooked through.Remove with a slotted spoon and drain on paper towel. Set aside.To assemble, make a horizontal incision in each doughnut using a sharp knife and taking care not to cut all the way through. Toss doughnuts in extra sugar to coat, then spoon 2½ tbsp crème pâtissière into each one.Serve doughnuts immediately. Read the full article

[anportaingealachineirinn-blog]

What’s the Craic?  For the first episode of the second season on this channel, I challenged you to ask me a question with the #AskThePortuguese.

The fist question I respond was received on Twitter and I replied on this video.

As an Extra you will receive the Portuguese recipe of "Bacalhau à Brás" with #CookWithPortugueseIrish. 

Portuguese, Italian and French Stereotypes are included on this video.  I know they are not true and sometimes they are annoying but I speak with them just for the craic.I hope you like this video as much as I love filming, editing and publishing it.

[maluabib]

Que delicia! @viladonpatto no Tio Ronnie 😍 @ronnievonoficial @tvgazetaoficial @deianog @programatodoseu Iremos ao ar amanhã, em clima de Páscoa 🇵🇹🇧🇷✨🎬🍴 #roteirodovinho #gastronomiaportuguesa #estradadovinho #portugueserecipes #donpattonamídia #donpattoteam #food #instafood #foodie #chefs #instachefs #chefnatv

[raymmax]

Monday sestet

She told me it was an old Portugueserecipe she had never made for mebefore. She boiled split chestnuts with fennelseeds and cinnamon. Ah! The aromain the house! And the taste, and the texture!It was like eating a piece of heaven.

[adnangeri]

Great Just two days left to get your hands on AMAR’ chef MY PORTUGAL cookbook! For pu…

Super

Super Just two days left to get your hands on AMAR’ chef @geomendes MY PORTUGAL cookbook! For purchase at @chefsclubcounter, get it before it’s gone!

• • • What’s not #ToLove #Amar #chefsclubcounter #GeorgeMendes #cookbook #portuguesefood #startcookingathome #recipes #portugueserecipes #sohoeats

  from WordPress https://ift.tt/2LXQj4t via IFTTT

[sarataguiar]

..just uploaded this piece.. to the Flickr group.. #foliofocus2018 #RDSfoliofocus #risedesignandshine #recipes #theydrawandcook #Portugueserecipe

[cookingtrip]

#christmas #rissois #portugueserecipes #portugal🇵🇹 #uk #foodie #cookingtrip #love #eat #foodlovers #travel #travelforfood

[carriejonesbooks]

Stuffed Eggs Like My Aunts Made

Stuffed Eggs Like My Aunts Made

[ultimate-recipe id=”2943″ template=”default”]

My aunts always refused to call stuffed eggs, deviled eggs because they were pretty sure that would make the devil come hang out in their kitchen.

Nobody wants the devil in their kitchen.

My mom thought this was nonsense. She also thought stuffed eggs required relish or pickles and putting lettuce or a tomato on top was sinful and that’s…

[6waysoftheninja]

Enjoying the little things. Getting better at making Aletria ... it's delicious (^_^) my little childhood treat #letria #aletria #portugueserecipes #portuguesedesert #receitasdeportugal #Portugal #homecooking #sobremesa #sobremesaportuguesa #fiqueemcasa https://www.instagram.com/p/B-CTYpxDkBv/?igshid=146993x75p6u1

[6waysoftheninja]

Today I made a little traditional desert from portugal. It's called "Aletria" ( #aletria ) Decorated it for my wife (^_^) #sobremesa #desert #letria #portugueserecipes #portuguesedesert #Portugal #comidaportuguesa #portuguesefood #traditionalfood https://www.instagram.com/p/B9bu9_0DP-c/?igshid=1gk7b1sn7h18e

[6waysoftheninja]

So last night I made a Portuguese recipe of "Pudim de maracujás" or "Passion Fruit Pudding" ... its pretty damm delicious I must say ... old school Portuguese recipies are awesome. Who wants a slice? #pudding #passionfruit #passionfruitpudding #passionfruitcake #portuguese #portugueserecipes #portuguesedesert #portuguesepudding #pudim #pudimdemaracujá #maracujá #portuguesefood https://www.instagram.com/p/BsqRGg2jNz0/?utm_source=ig_tumblr_share&igshid=1rauyg6dam8zn

[carriejonesbooks]

The Portuguese part of my family were great cooks. Brilliant cooks, honestly. And I think a reason for that was because for so long they had to learn to create goodness out of little; they had to feed many people out of not too much, right? And because they loved each other, they wanted what they shared to taste… Well, they wanted it to taste good. So, they developed ways to use up leftovers and ways to make simple things taste special.

You can compare this to my Nana Morse (totally not Portuguese) who had a tendency to put peanut butter inside a celery stick and call it good.  Sometimes she put in cream cheese instead. You avoided those sticks.

The family rule was to not eat anything Nana made if it had a dairy product in it because… Well, people in my family preferred not to vomit, basically.

Anyways, this recipe was cheap, filling, and its main ingredients were garlic, bread, and water. So… yeah… There you go!

  Migas (Portuguese Style)

You have bread left. You’re poor. You need to eat it. The calories are totally an estimate. Sorry. 

You can add paprika, or onions. 

There are a ton of variations. I have seen it with mushrooms. I have seen black-eyed peas thrown in, but this is the most basic version that I had as a kid, most likely because it’s the cheapest. 🙂 

1 lb crusty bread – old but not moldy because idk (cut up or torn up)

6 TBSP olive oil

4 cloves garlic (peeled, hole)

3.5 cups water – about, may need a bit more

1 bunch coriander

Find a saucepan. Boil water in it.

Water should always be free, shouldn’t it? And clean? Think about how you are spending all your time writing blog posts instead of working for clean water. Feel guilt. 

Find another saucepan. 

Put oil in that saucepan on low heat. Put garlic in there, too. 

Cook for three minutes, stirring it a bit. 

Decide if you write about clean water needs you don’t need to feel guilty that ��don’t have enough money to donate towards the cause. You’re a writer. It’s okay to write. Feel better.

Add the bread to the second saucepan where the oil and garlic are hanging out.

Imagine you’re hanging out with famous political activists at a party where there is an announcement about free, clean water available all around the world because of your inspiring blog post. 

Gradually pour in the boiling water from the first saucepan and into the second. Let it mix and be warm. When the bread starts getting mushy and the water’s gone. You’re done cooking.

Mourn the water. Realize how important water really is. Feel guilty again.

Add coriander or kale to the top. Add salt and pepper. 

Writing News

Carrie’s  super excited about the upcoming TIME STOPPERS book coming out this August.

This middle grade fantasy series happens in Acadia National Park in Bar Harbor, Maine and it’s all about friendship and magic and kids saving their magical town.

An imaginative blend of fantasy, whimsy, and suspense, with a charming cast of underdog characters . . . This new fantasy series will entice younger fans of Harry Potter and Percy Jackson.” –  School Library Journal 

“A wild and fresh take on fantasy with an intriguing cast of characters. Dangerous and scary and fun all rolled into one. In the words of Eva the dwarf, I freaking loved it!” –  Lisa McMann, New York Times bestselling author of The Unwanteds series

“Effervescent, funny, and genuine.” –  Kirkus Reviews

It’s quirky. It’s awesome. It’s full of heart. You should go by the first two books now. 🙂

      Time Stoppers

Time Stopper Series

Time Stoppers Front and Back Covers – US versions

CARRIE’S BOOKS

For a complete round-up of Carrie’s 16-or-so books, check out her website. And if you like us, or our podcast, or just want to support a writer, please buy one of those books, or leave a review on a site like Amazon. Those reviews help. It’s all some weird marketing algorhthym from hell, basically.

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Please rate and like us if you are feeling kind, because it matters somehow.

Cooking With a Writer – Migas (Portuguese style) The Portuguese part of my family were great cooks. Brilliant cooks, honestly. And I think a reason for that was because for so long they had to learn to create goodness out of little; they had to feed many people out of not too much, right?

[maluabib]

Band no @viladonpatto ✨📹📺🇵🇹🇧🇷🍴🍮🍽🍷#donpattonamídia #gastronomiaportuguesa #saboresdovelhomundo #roteirodovinho #portugal🇵🇹 #portugueserecipes @diadiaband (em Vila Don Patto Restaurante)

[maluabib]

Muito feliz e orgulhosa! Meu cliente @viladonpatto recebeu o Prêmio de Melhores do Ano de 2016, em seu segmento, por Escolha Popular ✨⭐️🌟🍽🍷🍴 👊🏻📝📰🗞 #donpattoteam #donpattonamídia #je #gastronomiaportuguesa #portugal🇵🇹 #portugueserecipes #roteirodovinho #estradadovinho #gastronomiasãoroque (em Vila Don Patto Restaurante)