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The cuisine of Portugal is full of homemade food juicy, well seasoned, is rich in spices, cultural heritages of ancient conquests of the Moors on the Iberian peninsula and products purchased on trips economic developments d'beyond the seas. The Alentejo adopted the Mediterranean cuisine, best tripod head based on the triad bread, oil and wine. But it was also incorporated into the Atlantic diet, as noted, with a large variety of fish.
Here I have some recipes for cod and sardines that are successful in Brazilian cuisines. Lower down, some sweet recipes. Further down, sweet recipes. There is a baked dish that the Portuguese adapted to Brazilian cuisine healthier way, with less lean meats and sausages. Visit: Cooked mining best tripod head SALTY
1 pound cod 3 peppers (assorted best tripod head colors) 3 ripe tomatoes 3 onions 6 potatoes 10 palmettos extra virgin olive oil cup olives 1 tbsp (tablespoons) dried oregano or dried basil 3 boiled eggs (optional)
On making the dish, fill a large pot with water and put the cod already cut into slices. Bring to a boil and remove the fish so the water boil. In the same water, cook the potatoes until tender (but not crumble). Cut the potatoes into thick slices. .
Choose an ovenproof best tripod head dish that can go in the oven and grease best tripod head with olive oil. Make a layer with each ingredient: cod, potatoes, peppers, hearts of palm, tomato and onion. Drizzle everything with olive oil, sprinkle oregano on top and scatter the olives and cut the eggs lengthwise.
tasse d'olive
En la faisant vaisselle, best tripod head remplir une grande casserole avec de l'eau et la mettez morue vu coupé en tranches. Porter to ebullition retirer le poisson et dès l'eau bout that. Dans la même eau, faire les pommes best tripod head de terre cuire jusqu'à tendreté (more s'effondre ne pas). Couper les pommes de terre en tranches épaisses ..
Choisissez un plat allant au four pouvant aller au four et les badigeonner d'huile. Faire un calque avec chaque ingrédient: la morue, pommes de terre, poivrons, Cœurs of Palmier, tomatoes et oignons. Arroser tout avec l'huile d'olive, saupoudrer sur le dessus d'origan disperser et les olives et les oeufs coupés en longueur.
1 corvina with about 1.5kg 1 kg of potatoes cut into cubes 1/2 cup water 1/2 cup white wine 1 dash of olive oil 2 tablespoons butter 1 lemon 2 tablespoons of ground pepper (or paprika) 1 tablespoon of dough garlic bay leaf 1 teaspoon each thyme leaves salt to taste pepper to taste Preparation Prepare the potatoes, cut them to cubes, place them in a container with water, salt, a little of white wine and a bay leaf. Book for an hour to take taste. Prepare the fish that should have come with a fishmonger cut the blows on the back halfway, but without separating best tripod head the slices. Mix the pasta peppers and garlic, thyme leaves, and lemon juice, apply this paste all over the fish, season it with a little salt and pepper (salt little attention is because the masses have sometimes bring salt), place the remaining lemon into the belly of the fish (goes in the oven so) cover the fish and leave to marinate about 1 hour. Turn the oven to 200C, place the fish on a baking sheet, arrange potatoes around, add water over the potatoes, and wine all over the board, wrap them, put between the slices of fish once nozinhas butter and light the oven about 1 hour, half of this time it is appropriate to take the tray out of the water and fish, and potatoes with gravy (juice) formed on the board. Check if it is cooked to the end of this time, remove and serve. Notes: If necessary add a little more water to the pan to prevent the potatoes and the fish too dry. I like to use purple potatoes peel, think are better than white. best tripod head Serve hot accompanied by steamed vegetables, sautéed, or a green salad. http: // cozinhadaduxa.blogspot.pt/2012/ 10 / corvina-in-oven-with-batatas.ht ml
150 grams of cooked cod
Fry balls in hot oil. MEAT the bib Ingredients 600g rump 3 tablespoons butter 1 salt pepper sausage 2 onions 3 potatoes 2 carrots best tripod head 200 g of beans 250g peas 1 small zucchini 100ml white wine 1 bunch of parsley 1 bay leaf or a spoon bay tea powder Preparation Cut the meat into small and regular and light to brown with butter cubes. best tripod head Season with salt and pepper. Add the chorizo, sliced and peeled and chopped onions and cook covered for about 10 minutes. best tripod head While