It’s Monday…

cozido rei dos leitões

Unique combination of beef, pork, chicken and sausages generously cooked with cabbage, carrots and potatoes. Sounds boring, right? Wait until you taste it! Nothing like a Portuguese cozido…

Seeing as it is Monday…cozido is today’s special at “Rei dos Leitoes” in Mealhada…

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Bifanas…only in Portugal…

Churrasqueira das Antas

Churrasqueira das Antas

It’s late and I am really hungry…

Years ago, …no matter how late it was, whenever you had a hunger attack, you would go out to the nearest café and have a bifana! A bifana and a glass of cold beer. No questions asked.

Now…due to dietary reasons, instead of rushing out for this delicatessen….I will simply …. write a post!

Bifanas are Portuguese all the way! No matter where you go in Portugal, it is not difficult to find this rich meaty sandwich…

Bifanas are really easy to make..and believe me, they are really easy to eat…

They are thinly sliced pork either grilled, fried or simmered (in a rich paprika-flavoured sauce) and served on a soft roll with mustard or hot chilli sauce…

Ingredients *1 pound thinly cut pork loin *4 or 5 cloves of garlic, crushed *1/2 tsp kosher salt *2 tsp hot sauce *paprika ( I prefer Piri-piri Maçarico!) *a dash of white wine *4 to 6 tbsp of olive oil for frying * Bread rolls, to serve… bifanas2 How it goes…

Mix the seasonings and the pork in a big glass bowl, mix well, gently pat the seasonings on the meat, cover in plastic wrap and let it marinate.

Bifanas are best if you marinate the pork overnight or just for a while…

Heat olive oil in a heavy frying pan over medium heat. Remove the pork from the marinade, drain and fry until lightly browned…

Serve the pork fillets in soft white rolls with mustard… (Here again, try Maçarico hot mustard..something about the taste is really unique …and very Portuguese!)

Atreva-se…

bread

Fazer pão é … um ritual intimista, uma terapia e um vício até…é um momento de criação singular, como um abraço…

É necessário tão-só ter paciência, vontade…e algum atrevimento…

A receita que aqui apresento é uma receita clássica, que não cedeu a modas, nem a grandes inovações…

Resulta da junção de farinha, água, azeite, fermento padeiro e sal. O aspeto visual fica à mercê da imaginação e da arte de cada um…

ready bread

A base é simples:

*480 g de farinha sem fermento / tipo 65
*um pedaço de fermento padeiro do tamanho de uma noz pequenina
*200 ml de água tépida
*2 colheres de sopa de azeite
*sal grosso (uma pitada…seja modesto…)
*e…sementes, piri-piri, ervas aromáticas….invente….

Coloca-se a farinha e o fermento num alguidar. Despedaça-se o fermento para que este se envolva bem. Acrescenta-se a água e o azeite…
Acamados os ingredientes, é hora de amassar, generosamente, até que se forme uma massa que se descole do alguidar…

Obtenha uma consistência que ao toque se assemelhe a um rabiosque de um bébé rechonchudo…inconfundível, portanto…

Molde a massa… e disponha-os em cima de papel vegetal. Se quiser, envolva o pão em sementes…pincelando-as com um pouco de azeite…

massa
Deixe repousar num lugar morno. Aguarde até a massa duplicar o seu tamanho…seja paciente…
Depois de levedado, coloque no forno bem quente durante cerca de 30-40 minutos, a uma temperatura de 180º…quente..
Depois de sair do forno, bata no pão com a palma da mão, ao toque deverá ouvir um som oco… sinal que está pronto…

Esta é a receita básica …as invenções virão com o tempo, a mestria e claro, com o atrevimento…

Ulysses Lands

TIME

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Watchers of the U. S. skies last week reported no comet or other celestial portent. In Manhattan no showers of ticker-tape blossomed from Broadway office windows, no welcoming committee packed the steps of City Hall. No call to nation-wide thanksgiving was sounded by Nicholas Murray (“Nicholas Miraculous”) Butler. No overt celebration marked the day with red. Yet many a wide-awake modern-minded citizen knew he had seen literary history pass another milestone. For last week a much-enduring traveler, world-famed but long an outcast, landed safe and sound on U. S. shores. His name was Ulysses.

Strictly speaking, Ulysses did not so much disembark as come out of hiding, garbed in new and respectable garments. Ever since…

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Summer in a jar…

framboesa lavander jam
Making raspberry and lavender jam is a sign of something good….SUMMER!

It’s all about the colour, the fragrance and the feeling that summer has finally started to settle in…

Although this year my garden raspberries are not as plump and abundant as last year, this won’t stop me from making raspberry and lavender jam…(Those you see in the pic are from my friend Inês’s kitchen garden! ..Thanks…Inês!)

Here is what you need:
*600g of fresh ripe raspberries
*About 200g of castor sugar
*1 small lemon
*2 or 3 lavander stems and leaves

Simply start by washing the raspberries…
Add the sugar, the lemon juice and zest.
Bring to a boil over high heat stirring every now and then……once it is boiling…add the lavender stems and leaves…lower the heat and let it simmer for about 3-4 minutes.
When the jam starts to foam, remove it from the heat….enjoy…