ortugal

Rice with sardines

Arroz de sardinhas

Preparation

Tie up the sardines and take their heads off.

Chop the onions, tomatoes and peppers and let them brown slightly in a little oil.

Add a small amount of water and salt and add the sardines to be pre-cooked and remove them as soon as the water begins to boil.

Add the water in the necessary proportion for the rice to be released and when it boils add the rice.

Just before the rice is cooked, place the sardines, parsley and a little pepper on top.

Ingredients

400 g of cod  

350 g of potatoes

1 bay leaf

2 small onions 

2 garlic cloves

1 sprig of parsley

1 mint branch

3 eggs

Salt and pepper

1 coffee spoon of paprika 

Vegetable oil

Codfish dumplings

The cod must be soaked with the skin down for 24 hours, taking care to wet the water. Cook the potatoes with peel and salt. When cooked remove the skin and reduce them to puree.

Boil the codfish, with a bay leaf, for 15 min. on a low heat. Peel the onions and garlic and chop them. Finely cut the parsley and mint. Beat the eggs. 

Drain the cod clean it of skins and bones. Shred and mix with the mashed potatoes, onions and garlic, parsley and mint. Season with salt, pepper, paprika and add the eggs.

Heat the oil to 180ºC. Use 2 tablespoons to fry small portions of pasta at a time. Let it fry for a few minutes and drain the dumplings on the absorbent paper.

Caldeirada à Poveira

Mixture of fish (stew)

Ingredients

2 kg of fish (hake, skate, bass, mackerel, mullet) 

2 large onions

1.5 dl of olive oil

1ram of parsley 

2 egg yolks

1 clove of garlic

½ of lemon

Salt and pepper 

600 g of potatoes

1 tomato

1ram of coriander 

½ tablespoon of wheat flour

1 dl of water

Cut the scaled, drained, washed and dried fish with a cloth.

Sprinkle them with sea salt, leaving them for two hours. Place the onions, crushed garlic and olive oil in a large saucepan. When the onions are cooked, but not blond, add the peeled tomatoes, water, sliced potatoes (0.5 cm thick), salt and pepper. As soon as the potatoes are cooked, introduce the fish, previously washed, to remove the salt, the parsley branch and the roughly cut coriander, the flour diluted in a little cold water and the lemon juice; let it boil for 10 minutes. Remove the pan from the heat and add the beaten gems without boiling.

Finally, rectify the salt and pepper seasonings and serve hot.

Pescada à Poveira

Hake

Ingredients:

2 hake slices

Cooking potatoes

1 bunch of sprouts

1 onion

2 garlic cloves

Olive oil 

White wine 

Paprika 

Salt 

Preparation:

Cut the onion into thin slices. Chop the garlic finely.

Pour a dash of olive oil into the bottom of a pan and brown the onion and garlic, just until the onion starts to soften.

Add the hake, a little white wine, 1 teaspoon of paprika and choke.

Let the hake cook by adding the wine needed to form a sauce.

Boil the shells, drain the water and cut them into thick slices.

Brown the potatoes in olive oil flavoured with a crushed garlic clove.

Cook the sprouts and drain.

Serve the hake with the onion sauce, accompanied by the potatoes and sprouts.

Seafood rice

Arroz de marisco

Place the shrimp in a saucepan with water seasoned with a little salt, a small onion and a bunch of parsley.   When the shrimps are cooked, drain them with a skimmer and let cool . Remove the peel and set aside.

In a saucepan, place the olive oil, chopped garlic, onion, the  pepper and   the peeled tomatoes cut into small pieces. Bring to low heat and cook until the tomato start to break down. Then, add the rice and the seafood.. Season with salt and a little pepper, stir and cook about a minute. Pour the water (twice the rice volume) and boil over high heat. When starts boiling, reduce to low heat and simmer about 10 to 12 minute.

Turn off the heat, sprinkle with chopped coriander and serve immediately.

Octopus "à Lagareiro"

Polvo à Lagareiro

POTATOE PANCAKE

"BRAMBORÁK, PLACEK"

INGREDIENTS:

zech republic

RECIPE:

1.To peel potatoes

2.To grade potatoes

3.Take off water

4.An egg

5.Garlic, salt, pepper, marjoram, cumin

6.Flour

7.Make dough

8.To make pancakes from the dough

9.Fry in a pan

CZECH POTATOES SALAD

"Bramborový salát"

ingredients:

*5 large potatoes

* 1 onion

* 2 carrots 

*3 hard boiled eggs 

*5 pickles 

*peas 

*4 tablespoons or more of mayonnaise

*black pepper, salt

RECIPE

1. Boil potatoes with the skin on. Boil eggs for about 10 minutes.

2. Cook carrots and celery in salted water

3. Let the potatoes, eggs, and vegetables completely cool down. Peel potatoes and eggs. Dice in to small pieces the eggs, potatoes, carrots, and celery. Finely chop onion and pickles.
4. Gently mix all ingredients including the peas together gradually adding in the salt, pepper, lemon juice, fold in mayonnaise. Refrigerate for a few hours but tastes best if made the night before.

POTATOES CANAPES

"bramborové jednohubky"

ingredients: 

* early potatoes

* salt

* english bacon

* toothpick

EASY AND VERY TASTY! 

RECIPE:

1. cut the early potaoes with the peal.

2. use salt

3. wrap the bacon

4. use a toothpick

5. to bake in the oven

Czech potato dumplings stuffed with smoked bacon

INGREDIENTS:

* 1KG POTATOES

* 500 G FLOUR

* 2 EGGS

* LITTLE SPOON OF SALT

FILL:

*SMOKED MEAT (CUT) 

* FRIED ONION

RECIPE:

1. Cook the whole potatoes in their skins. Allow to cool, peel and grate finely. Add eggs, flour and salt, and make a soft dough

2. From the dough to make a pancake - and fill with meat and onions

3. cook the dumplings in hot water. When they are upstairs - cook for another 5 - 10 minutes

stuffed potatoes with garlic

INGREDIENTS:

* BIG early potatoes

* garlic

* 2 spoons olive oil

* fresh herbs (parsley, basil)

*160 ml sour cream

* salt, pepper

RECIPE: 

* to bake early potatoes (180°C)

* cut potatoe 

fill:

* sour cream + garlic + salt + pepper+ olive oil + fresh herbs 

Potato dumplings with fruit

INGREDIENTS

*cooked potatoes in their skins

*200G FLOUR

* 1 EGG

* SOLT

* PLUMS (WITHOUT THE STONES)

* BUTTER

*Cinnamon sugar

RECIPE:

1. Peel a chilled boiled potato and grate it finely. Add a pinch of salt, beaten eggs, flour and process into a dough.

2. From the dough to make a pancake - and fill with a plum

3. Put the dumplings in boiling slightly salted water and immediately mix them carefully so that they do not stick to the bottom. When they are upstairs - cook for another 5 minutes

4. fish them out with a colander or let them drip with a perforated spoon and decorate sugar and pour over melted butter.

S

pain

Recipes with milk

Milk rice

Ingredients:

- 2 cups short grain rice

- 6 cups water

- 4 cups milk

-1 pinch salt

- 6 tablespoon sugar

- little piece lemon peel

FRIXUELOS

Leche Frita - Fried milk

In a large bowl, whisk together the cornstarch, 1/3 cup of the flour, and the sugar.Add 1 cup of the milk and whisk to combine.

Let stand at room temperature until slightly thickened, about 20 minutes.

In a large saucepan, heat the remaining 3 cups of milk and the cinnamon stick .

Gradually pour the warm milk  into the cornstarch-flour-sugar mixture, whisking the mixture constantly

Return the mixture to the saucepan over low heat. Whisk continuously until the mixture thickens to a pudding-like consistency, 10 to 12 minutes.

Lightly oil a baking pan with oil. Line the pan with parchment paper, leaving a few inches overhanging on opposite ends.Pour in the leche frita mixture to a depth of 3/4-inch

Transfer to the refrigerator, covered, for at least 4 hours.

Cut it into equal size squares, about 2 1/4 inches each

Whisk the eggs together in a medium bowl. Set aside.

To a large, non-stick skillet, add the butter and about 1/4-inch of oil. Heat over medium heat until the butter melts

Place the remaining 2/3 cup flour on a rimmed plate. Dredge each leche frita square with flour, shaking off any excess

Dip 4 to 5 pieces into the beaten eggs. Carefully transfer to the hot oil and fry until light golden, about 1 minute per side.

Sprinkle with cinnamon as the the leche frita become done. Serve warm or at room temperature

Croquetas