Juliana’s vegetable soup
Ingredients for 10 people:
- 1 kg savoy cabbage
- 1 onion
- 3 potatoes
- 350 g carrots
- 350 g grated carrot
- 1 clove of garlic
- 1 cube of chicken broth (Knorr)
- 0,5 dl olive oil
- salt
Preparation:
1. Peel and wash the vegetables.
2. In a pot with water, place the cube of chicken broth, the garlic clove, the onion, the 350g of carrots, the potatoes and approximately 200g of savoy cabbage. Season it with a bit of salt and let it cook for 20 minutes. Cut the remaining cabbage in small stripes.
1. Peel and wash the vegetables.
2. In a pot with water, place the cube of chicken broth, the garlic clove, the onion, the 350g of carrots, the potatoes and approximately 200g of savoy cabbage. Season it with a bit of salt and let it cook for 20 minutes. Cut the remaining cabbage in small stripes.
3. 20 minutes after, grate the soup with a hand
blender. Add the cabbage in stripes, the grated carrot and the olive oil. If
needed, add some water. Let it boil for another 20
minutes. Serve it warm.
Bacalhau
à Gomes de Sá (Salt Cod and Potatoes) - main course
Ingredients:
(4 servings)
• 300 g of cod
• 2 dl skimmed milk
• 400 g of boiled potatoes
• 4 tablespoons olive oil
• 400 g of onions
• 2 cloves of garlic
• 1 egg boiled egg
• black olives
• chopped parsley
Directions:
Soak the cod in cold water
to cover for 24 to 36 hours, changing the water occasionally, drain (You can
use frozen cod, it’s easier to find).
Boil the potatoes.
Flake the cod into small pieces,
removing any skin and bones. Set aside.
In a large saucepan, over medium heat, add 2
tablespoons of oil. Add the onions and the garlic. Season with salt and pepper.
Sauté until lightly golden, about 6 minutes.
Preheat the oven to 180
degrees C.
Grease a medium ovenproof
casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and
pepper.
Spread half of the potatoes
over the bottom of the prepared dish. Sprinkle half of the salt cod over the
potatoes.
Place half of the onion
mixture over the salt cod. Top the onion mixture with more salt cod. Place
another layer of potatoes over the top of the cod.
Drizzle the entire pan with
the remaining 2 spoons of oil. Place in the oven and bake for 10 to 15 minutes,
or until golden.
Place on a serving platter. Garnish with the
sliced eggs, olives, and parsley.
Calories: 306
Leite Creme (Portuguese Milk Custard) - dessert
Preparation time: 10-15 minutes
Cook time: 10-15 minutes /
Serves 4-5
Ingredients:
˿ 6 egg yolks
˿
3 tablespoon of
corn starch
or self-raising flour
˿
3/4 cup (170 grams) sugar
˿
4 cups (1 litre) whole milk
˿ 4 lemon peels of 1 organic lemon
˿ 1 cinnamon (optional)
˿
sugar for the burnt sugar caramel
Directions:
► In a large pan, whisk the egg yolks with the sugar.
► Add the 3
tablespoons of corn starch and whisk again until creamy (pale yellow).
► Gradually, add the milk and whisk until well combined.
► Add the lemon peels (and cinnamon) and put it on the stove over medium-low
heat. Let the mixture gradually thicken, stirring round constantly, for about 10 to 15 minutes, until very creamy (silky texture).
► Remove from heat, discard the lemon peels (and cinnamon) and pour into
serving bowls. Let it cool.
► Sprinkle some sugar on top and burn it
with a kitchen torch or a salamander. Serve immediately. It is best when it
is still warm.
 |
| a kitchen torch |
 |
| a salamander |
Enjoy this traditional recipe from the Minho Region, North of Portugal.
