Food journey through Portugal…

15991427_10209521304922163_908526334_o

17 days of Portuguese cuisine – as Joey from Friends would say ”A moment on the lips forever on the hips!”, but I would add – a really good moment on the lips:)

 

BACALHAU or CODFISH

The popularity of cod fish is associated with the Age of Discoveries, since the salted cod fish could last for a long time, but it soon became integrated in the daily diet of the Portuguese people, and now they are the largest consumers of this product in the whole world. It is said there are more than 365 ways to cook bacalhau, one for every day of the year. Unfortunately, I didn’t have enough time to try all of them, but some I managed.

15992053_10209521304082142_1714591820_o

Christmas Eve cod fish: ”simply” cooked codfish served with eggs, potatoes and cabbage for Christmas Eve dinner.16106231_10209521872496352_1273360848_o

Christmas lunch is actually made out of the leftovers, all mixed together, and the dish is called Roupa velha – ‘the old clothes’

 

 

collage

Mashed potatoes and codfish baked in the oven, bacalhau com natas or cod fish with cream,  pastel/bolinho de bacalhau or codfish cake, baked codfish with mushroom risotto, pastel de bacalhau com queijo da serra or codfish cake with cheese from North region of Portugal…

FotorCreated

What I was really surprised about was that in Lisbon you could still find some small restaurants with good, cheap and authentic food. Actually these two ladies on the poster in front of the restaurant are the chefs, and there is only one more girl serving the food.

 

 

15992176_10209521396084442_89821771_oIf I’m being asked, the absolute winner of the Bacalhaus that I’ve tried is definitively Bacalhau à Lagareiro or grilled codfish. The fish is so tender and tasty, just delicious.

 

 


 

The Spanish have their tapas, but the Portuguese also have their petiscos. The only problem is that they don’t come in small portions…

FotorCreated1

 


FotorCreated2

Like Galicians, Portuguese also have a lot of seafood in their daily diet. They also have percebes or gooseneck barnacles, and I actually tried them for the first time. They might look ugly from the outside, but once you clean them, the inside is really tasty.

 

collage-2017-01-12Seafood grilled, baked, cooked… with olive oil, garlic and lemon… what more do you need?!

 

 

 

 

 


 

SWEETEST SWEETS

Portuguese desserts are mostly made of eggs, sugar, bread(ish pastries) and cinnamon. They don’t use a lot of nuts, which is something typical of Croatian traditional cakes. They only eat walnuts and some dried fruits for Christmas.

15967502_10209521304042141_1881530625_o

                       Sonhos, Pão de Ló, Rabanadas…

 

16010491_10209521313562379_796295644_o

The most typical Christmas dessert is called Bolo Rei, that is King cake, and it is made with candied fruit and nuts, but nowadays Bolo Rainha can be found, and this one has only got nuts inside the dough.

 

 

 

collage-2017-01-12 (1)
One of the places that I visited was Sintra, and I was told that when in Sintra, one must go to Piriquita and try queijadas and travesseiros. Well, as you could see from the photo, I liked queijadas, and I had two of them the next day.

 

 

collage-2017-01-12The last but not least, the queen of all pastéis de nata, I present the original Pastéis de Belém, from Lisbon. The recipe was created by Catholic monks at the Jeronimos Monastery, who were originally based in France and loved French pastries. Since at that time egg-whites were used for starching of clothes, there were a lot of leftover egg yolks, so they were used to make cakes and pastries. At the time of the extinction of the religious orders, the monks started selling pastéis de nata at the nearby sugar refinery. It didn’t help them for too long, as the monastery was closed in 1834, and the recipe sold to the refinery, whose owners opened a factory called Fábrica de Pastéis de Belém, and their descendents still run the business.

Similar posts
  • Gran Canaria: The Miniature Continent   It is really nice when you meet volunteers who live in the other parts of Spain, especially when you can get to those places really cheap. I was lucky to meet a German girl Lynn who stayed in Las Palmas, and since I found a really cheap flight, I decided to go there. Las [...]
  • The Lost Kingdom of Al-Andalus Mollina – Antequerra   My journey started with an EVS training that took place in Mollina, a village close to Antequerra. It was nice to meet some new people, volunteers from all over Spain, but the fun part was to present Galicia with volunteers that I had already met during our On-arrival training.     [...]
  • It’s snowing in Galicia…   After all the warnings and talks about Galician weather, it has finally arrived. Lots of rain and wind, but also days of dry, cold wind. And what to do in that weather? Eat churros, listen to a philharmonic concert, and the best of all, enjoy hot springs!! There is a first time for everything [...]
  • Portugal: Meu amorzão! My days in Portugal just coudn’t fit in one post, so I dedicated one post to food, and this post will be about the places that I’ve seen, and there were many   PORTO   Porto or Oporto was love at first sight. I went there to visit my Portuguese friend who I had lived [...]
  • Nature vs. City   MONTE  PINDO Home, sweet home! I know it’s not a mountain, but still a hike to the top was the nicest outdoors activity that I’ve done so far. Some parts even reminded me of some Croatian mountains, but I really loved the rocks, which are quite different from white carst in Croatia. The shapes [...]

No Comments Yet

Leave a Reply

Your email address will not be published. Required fields are marked *

Mantente informad@!

Inscribete en Newsletter de Muxelka!