Summer in Portugal is the time to eat Sardinhas Grelhadas (grilled sardines) and Caracóis (Portuguese snails). While the sardine season starts right around June – before the famous Santo António Festival, the Há Caracóis (Have snails) sign pops up in most restaurants/tascas shortly after the Easter holiday.
Tag: Recipes
Recipe: Chinese Braised Spare Ribs
I made Chinese braised spare ribs for a dinner party yesterday and it became one of the favourite dishes of the night.
Here is how I made it.
Continue reading “Recipe: Chinese Braised Spare Ribs”Recipe: Purslane Salad
I picked up a bag of organic purslanes for €0.78 at the farmers market and decided to turn them into a salad.
Recipe of the Week
It’s been hectic the past couple of weeks at work. Even so, I still manged to cook these dishes:
Recipe: Italian Wedding Soup
When I worked in the East Coast, this was my favorite soup for lunch. I haven’t seen it in the Pacific Northwest nor in Ireland. For what I know it is classified as American Italian food. So when I miss the good old America, I make this soup.
Recipe: Chinese Chive Pocket (韭菜盒子)
According to Chinese culinary tradition, spring is the time to eat garlic chives.
Receipe of the week
Good morning sunshines!!! I hope you are safe and sounds whereever you are.
Working from home has provided me a lot of opportunities to cook my own meal. This week alone I’ve made Continue reading “Receipe of the week”
Recipe: Chicken Paprikash
I discovered this flavorful chicken dish during our visit in Budapest. The traditional recipe calls for sour cream at the end. I tried both and prefer to cook it without.
Recipe: Portuguese Walnut Tart
We had this tart for breakfast at Hotel Albergaria do Calvário in Évora, Portugal. It had a good nutty flavor and was not overly sweet as the other pastries we’d had in Portugal. I loved it! The hotel kindly shared their recipe with me. So here it is how to make it!
Recipe: Watercress Soup
Watercress is one of my favorite vegetables of all times. This soup is a cross between Caldo Verde (Portuguese green soup named after the intense color of the couve galega) and Sopa de Agriões (Portuguese watercress soup). You can add Portuguese chouriço or Spanish chorizo to spicy it up.
