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You might think that Portuguese cuisine is just like the Spanish one, but it is very different. Portugal is proud of its specialties. Its cuisine combines unique ingredients and dishes that you can only find there. Even if it is similar to Spanish food in some aspects, like the use of seafood, fish, rice and fruits for example, we will present here three recipes that are 100% Portuguese. In terms of drinks, you certainly know the Porto (vinho do Porto), from the region of Porto. Port wine is a Portuguese fortified wine produced in the Douro Valley. It typically comes as a sweet red wine, but it can also be dry or white. And if you ever go to the region of Óbidos, I recommend you try a Ginjinha d’Óbidos, which is a cherry liquor coming from that very region. It is very sweet and fruity. In the meantime, here are three recipes of Portuguese traditional food to try at home to get a taste of Portugal in your plate!
Arroz de marisco (Rice with Seafood)
You might think, “Eh, this looks like a Spanish paella!”. It does indeed, but it is not a Spanish paella, it is a Portuguese specialty. Portuguese people might hate you if you ever tell them that.
The quantities of this recipe serve 4 people. Depending on the availabilities of the season, you should use mussels, hard-shelled clams, clams and/or shrimps. You will also need 8 cups of broth that has been used to cook the seafood.
Pastéis de bacalhau (Cod Fishcake)
Cod is a very typical ingredient of Portuguese cuisine. Here, the “fishcake” looks actually more like a croquette or a fish-doughnut. Cod fishcakes can be eaten cold or warm, as a main dish with side dishes or as a snack.
Ingredients ( serves 4-5 people):
Pastéis de nata (Cream Tartlet)
This is probably the most famous Portuguese pastry in the world. This little tartlet filled with a special egg cream is very typical of the Western Iberian country and national pride. However, it is good to know that, often people do not prepare them at home, they would rather go buy it in a pastry shop or a bakery. These little tartlets are indeed pretty difficult to prepare, because, first, the puff pastry takes a very long time to make and second, you will need an oven that reaches 450°C! But you can still try them and tell us how it worked out!
Ingredients (around 12 pastéis):
You can buy a prepared puff pastry or use a traditional recipe to make it yourself, but be aware that it takes a very long time.
We hope you found these recipes tempting and that your will try them at home! If you do not feel adventurous enough to cook them yourself or if, maybe, you find the process too complicated, we recommend you try them in person if you ever visit Portugal! I personally tried them all and found them delicious! Pasteis de nata are my favorite, but I have to admit they are particularly complicated to make. Try them in a local bakery shop and you will not be disappointed!
Leave a comment and let us know if you tried them at home! Send us a picture of the outcome and we will add it to this post!
All these recipes come from a book called “La cuisine portugaise de tradition populaire” and have been translated by Florane Lavend’homme into English.
By: Florane Lavend'homme
Georgia is a small country in the South Caucasus, located between Russia and Turkey and along the Black Sea. Its capital city is Tbilisi, situated in the center-right of the country. Georgian cuisine is very unique and though it is sometimes considered to be similar to the Caucasian cuisine, it definitely has its own specialities. Dishes often include a specific kind of Caucasian cheese, bread and vegetables. Meat is often grilled with many spices. I personally tried all of following recipes in Georgia and I really enjoyed them.
Georgia is also a major wine producer and if you ever have the opportunity to try some Georgian wines, I personally recommend the Saperavi and the Kindzmarauli, which is a bit sweeter.
Eggplant and Walnut Paste
This dish is usually served as an appetizer or a side dish. It is very often presented as slices of eggplant over which you spread the walnut paste and that you fold over or roll. They are often sprinkled with pomegranate seeds. It is served cold. I tried this one at home and it is actually very easy to make, but you will need a good mixer to make the paste smoothe.
This recipe comes from this website (but I adapted it a tad):
There are various kinds of khachapuris. This one is called ajarian khachapuri. It is one of the most famous national dishes of Georgia. It is, roughly speaking, a cheese and egg bread. The crust tastes a bit like a pizza, it is filled with this specific Georgian cheese I mentioned before, and there is a baked egg on top of it. This recipe serves 4 to 6 people.
Preparation of the dough:
This recipe comes from this website:
Khinkalis are Georgian dumplings. They can be filled with meat and spices, cheese, mushrooms or vegetables. They can also either be boiled or cooked in a pan. They look like small bags sealed on the top. This recipe presents a meat-filling, but feel free to adapt and add whatever you like. The quantities indicated will make 25 dumplings.
This recipe comes from this website:
Sub-Stances does not own the rights to these recipes. Sources are indicated below each recipe. Our aim is to share cultural assets and present different culinary specialities from all parts of the world.
You want to see more of Georgia? Florane, the author of the article, visited Georgia last year. Check out her travel video.
Latkes (pronounced “lah-d-kah-s") is Yiddish for potato pancakes. It is a typical Jewish dish that is usually eaten during Hanukkah, but they can be made and enjoyed all year long – as they are in my house. I don’t even come from a Jewish family and we make and eat latkes at my house more often than our Jewish friends’. So, I hope I do my Hebrew friends proud (& satisfied) with this following recipe:
Latke Recipe (Serves 6)
5 Pounds of (ideally Yukon gold) potatoes
3 medium sized (ideally yellow) onions
1 cup (or so) of flour
*Optional – Garlic powder
In a large mixing bowl, whisk the eggs. You can add a bit of water because you don’t want this too eggy.
Peel potatoes. Keep peeled potatoes in a bowl of cold water so that they do not turn brown.
Using a cheese grater, shred potatoes & place into egg mixture. Do the same with the onions. *Add garlic here, if desired.* Stir.
Stir in flour incrementally so that it has a consistency equal in ratio with egg and flour. (Add more egg or flour if necessary).
In a large frying pan, place enough olive oil to cover the surface of the pan. Heat the oil – but not too hot to avoid burning it. When the oil moves easily about the pan, place spoonfuls of potato-onion-egg mixture onto the pan. Cook and flip when golden.
Remove from pan and place onto paper towels so as to absorb the oil as the latkes cool.
Season with freshly ground pepper and salt.
Keep hungry family members away from pan until you are ready to serve them.
Serve with your preference of applesauce or sour cream.
Ingredients for dough:
1/4 cup browned butter
2/3 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1 tsp baking powder
1/4 tsp salt
1 1/4 cups flour
Ingredients for hazelnut filling:
3/4 cup hazelnuts (or just a handful)
1 tbsp flour
1/3 cup granulated sugar
4-5 tbsp browned butter
1/4 tsp vanilla extract
1 tsp flavoring - orange liqueur
Making the browned butter: Take 1/4 cup of butter and melt in the a pan. Keep constantly stirring… Eventually, it will begin to smell more nutty – and the coloring will begin to turn a light and kind of pleasant hazelnut brown. At this point, you’ve done it! Success! Take that, and add it to your mixing bowl.
Waiting for the butter to cool… Okay. Then, whisk sugar, vanilla – then eggs, salt and baking powder. Add 2 1/4 cups of flour.
Divide the dough into two large disks and place it in the fridge for probably around an hour.
If you have a food processor, simply put the hazelnuts, salt and sugar in the machine and grinding them. Brown an additional 4-5 tbsp of butter at this point, and add it to your mixture.
Add your egg and the additional flavoring
Place it back in the fridge to cool, since it will be easier to scoop. THEN, you can make your chocolate filling, if you’re so inclined.
Preheat your oven to 350F/175C, and prep some baking sheets with parchment paper.
Flour your counter accordingly, and begin to roll out the dough. The thickness does actually matter here, because the dough is so flaky. Take a glass or a cookie-cutter, and begin to cut out little circles for your hamantaschens.
In the center, take a teaspoon of your filling, roll up the sides nearest to you and pinch the top of the dough into a triangle shape.
Put them on your baking tray, put them in the oven for 11 minutes, checking after that to see how they’re doing. Eat and Enjoy! But if don't have time....
The Quickest and Easiest Snack to Celebrate the Jewish New Year?
Cut up some apples into slices and dip them in honey. It’s one of the simplest ways and a classic treat that’s often served as synagogues for the children. Delicious and (somewhat) healthy.
chocolate covered matzah and matzo ball soup: traditional jewish-American Roots // Gabriella Gricius
Chocolate Covered Matzah
4-6 sheets of matzo (depending on how much space you have on your baking sheet)
1 1/2 stick butter
3/4 cup sugar (I know it seems excessive and it is… but it’s also delicious)
14 oz Semi sweet chocolate
14 oz milk chocolate
1. Preheat the oven to 400F, cover a baking sheet with aluminum foil
2. Lay the baking sheet with matzo – as much as you can!!
3. Melt the butter and sugar together on the stovetop – and spread it on top of the matzo
4. Pop it in the oven for 3 minutes, take it out and break the chocolate evenly over all the matzo
5. Watch the chocolate melt and add your own creativity to the mix. Crumble oreos, almonds, sea salt, or even some cayenne pepper!
Matzo Ball Soup
1 whole chicken (about 4 pounds)
2 large onions, diced
2 stalks celery, chopped
6 carrots, chopped
6 tbsp chopped fresh parsley
6 tbsp dill
salt and pepper
1 Manischewitz Matzo Ball & Soup Mix
2 tbsp vegetable oil
Here, there’s a slight dispute in my family about what’s best. Do you keep the extra vegetables and chicken in the soup? I personally like my matzo ball soup with vegetables and chicken, but others prefer to take them out and use them for other recipes and keep matzo ball soup pure and delicious. Either way, it’ll be delicious, so what are you waiting for? Go out and make a batch!
Apple Cinnamon Pie
1/2 cup chopped walnuts
1 1/2 cups sugar
3/4 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp ginger
3 large eggs
1/3 cup vegetable cup
3/4 cpu matzo cake meal or 1 cup normal flour (if you aren’t observing religion)
5 medium apples (Golden Delicious – or sweet) – peeled, cored, halved and cut into 1/4 inch thick slices
1/3 cup raisins
I’ve always been in tune with my body and diet. As soon as I start to eat anything that strays from my normal (largely plant-based, meat and dairy moderated), I immediately feel bogged down. A healthy diet has long been a big part of my life as it makes me feel good, helps me perform athletically and keeps me full throughout the day. Consider this recipe the food pairing to the What the Health film review. Not only is it easy to make and fills you up, but it makes your body happy and is super tasty. At the end of this post, I have also provided some statistics that are in the documentary What the Health, to help us think about the importance of health and how we live our lives. If you haven’t seen the film review yet head click here:
When the craze of zoodles (yes that’s right, zoodles - not noodles) came out a few years ago, I immediately jumped on it. I love being able to replace pasta with more veggies and therefore, this has been one of my go-to dinners for quite some time.
What you’ll need:
2 cups Summer Squash Zoodles (make the at home with your zoodle-maker or you can buy pre-cut)
1 clove garlic
cup of brussel sprouts or any other veggies
2 tablespoons olive oil
spices: dash of dried rosemary, oregano, basil and salt and pepper to taste
optional: Can of tuna, grilled salmon or diced chicken
½ cup pesto (store bought or made at home in food-processor: if homemade see this link: https://cooking.nytimes.com/recipes/2653-basic-pesto)
Here are few facts within the documentary. For more click the button above.
WORLDWIDE WE ARE LOOKING AT APPROXIMATELY
350 MILLION PEOPLE WITH DIABETES
1 OUT OF 3 MEDICARE DOLLARS IS SPENT ON PEOPLE WITH DIABETES
WORLD HEALTH ORGANIZATION REPORT HAS CLASSIFIED BACON & SAUSAGE AS CARCINOGENIC TO HUMANS
The Fourth of July is about being surrounded with friends and family and munching on great summer foods - from sweet, juicy watermelon, to hamburgers and hotdogs and of course, summery desserts. Here is a guide to a perfect, late afternoon meal that pairs especially well with backyard games, like cornhole, and an ice cold beer.
Fireworks Burger: (8 ppl)
Burgers are an American staple, but the difference between a good burger and a great one is huge. This burger bursts in your mouth and explodes with flavors - much like a firework.
3 lbs of ground beef or bison meat
One block of sharp cheddar
Two cloves minced Garlic
Salt, pepper, and cayenne pepper to taste
2 large white onions
1 lb of bacon
Package of Brioche buns
My Preferred Toppings:
Truffle Aoili and a tad of ketchup
For the toppings be creative, add whatever you want on top, from jalenpenos, to simply just some ketchup!
Sweet Summertime Drink: (8 ppl)
Watermelon is a summertime must. It is refreshing, but also sweet and light. It’s a great finger food for kids as they run around playing games and watch fireworks, but it also can easily be blended into adult treats. This one you need to prepare the night of the third, but it’ll be worth it!
One watermelon, chopped and frozen overnight
300 ml Gin
3 tablespoons lime juice
2 cans ginger ale
Lime wedges to garnish or mint sprigs
Patriotic Dessert: (16 ppl)
Americans love their flag, but on the fourth of July it is flown higher and you can find it on kids’ faces, table settings, and even food displays of the flag. This flag recipe is very easy and has been part of our family’s celebration for years. You can make angel food cake from scratch, however for the simplicity of this recipe, store bought angel food cake will do.
When I travelled to South Africa last week, I asked locals what came to mind when someone called for traditional dishes. After the question was posed, there was always a pause. What was their cuisine? If you look online, nothing jumps out as the dish of the hour. Where is South Africa’s American Apple Pie or German Bratwurst? In many ways, when asked, the answers I received were always surprisingly similar to what I eat. Frozen pizza, pasta, order-in Indian food.
As millennials, we search for that local delicacy that we can’t find at home. If I’m being honest, I struggled finding that dish in Cape Town. The best food always came from that Japanese restaurant or this cool new burger place. One of the best things about culture, I find, comes from exploring new foods. So after much digging, I located two recipes that are considered “South African.” The one caveat is that they are from online from Just Easy Recipes and Getaway Magazine)
Give the recipes a shot and leave a comment if you loved (or hated) either one of them! Or if you have another local dish that we happened to miss, let us know!
South African Bobotie is curried meat and fruit with a egg-like topping that is deliciously warm to the bite. The recipe we've chosen to share this week comes from Daniela Bonara of Getaway Magazine. Her recipe is full of great flavours and even better taste. She uses a traditional recipe that we thought would be inspiration for our readers to cook out of the box this week! Give it a try on your own, if not - you might be missing out on a great summer treat.
For a sweeter look into South African cuisine, we chose the traditional melktert (or easily translated Milk Tart). Serving up all the toasty goodness of a warm rice pudding topped with cinnamon, melktert has the consistency of cheese cake - so yes, you can serve it all of the picnics this summer. We chose a recipe from Louise of Just Easy Recipes because she really delved into how fun it is to blind bake a pastry crust, but also reassures you that this formidable dessert is not as difficult as it looks. If you ever wanted to give baking a try, why not expand your horizons by baking something from a different culture. You never know what flavors you might end loving unless you give them a try.
If you’ve ever wondered what the South African equivalent of beef jerky is, look no further than biltong. What is biltong? The short answer is: dried meat. Biltong can be chicken, game (kudu, wildebeest, etc.), or beef; although even fish and ostrich are known to be used from time to time. The traditional common ingredients are no more than salt, pepper, coriander, vinegar and the meat itself. Simple, no?
The method for making biltong is deceptively easy. Some recipes call for marinating the meat in vinegar as that is the best way to kill off botulism bacteria that would otherwise be present. Others stick with a rub and an overnight vinegar bath. After the margination period, all that’s left is to dry the meat. Traditionally, the best place to dry biltong is in the South African Highveld… for four days.
One thing to know before going out to find any normal biltong, however, is that biltong is not jerky. We may see them as similar, but ask any South African and you will get a resounding NO in response. Not only is biltong much thicker, but throughout the process – the meat is cured with vinegar. This means it has a distinct texture and flavour, whereas jerky can be flavourless. Distinctly different from beef jerky, biltong also has a healthy reputation. While eating biltong, you can obtain your daily iron, zinc and magnesium.
While biltong doesn’t have a distinct history, it does come from a sense of practicality. Biltong was primarily created out of the need for long-term preserved meats that could sustain a tribe. Whether a tribe wanted to ensure their livelihood throughout winter or whether a group of travellers needed sturdy food during migration: biltong delivered. But time wasn’t the only factor that led to the creation of biltong. Just look at the South African climate! There weren’t refrigerators on every street corner – so freezing wasn’t an option. That left drying, and hence: biltong.
You can’t enter a South African grocery store without finding biltong. It is being sold more often throughout Canada, the United Kingdom, and the United States – although its popularity is still at its height in its home country. Try to find your local South African store or go online to South African Food Shop in the United States or Barefoot Biltong in the UK. This is one food that you might want to reconsider before making at home given the risk of botulism but that doesn't stop you from ordering Starter Packs and delicious packets of biltong for yourself.
Let us know if you’ve tried biltong in the past or if you’re inspired to give it a taste. I can personally recommend Kudu as my favourite biltong flavour. Speaking as someone who is not a fan of dried meat, that is a high recommendation.