Here you will find some Portuguese recipes that are meant for you to have joy when you are traveling in Portugal, or Langar there! It is the Portuguese word for the goods you need. Some dishes are also difficult to do in Sweden when the ingredients are hard to find. Portuguese cuisine is often easy to prepare and contain few spices.

The ingredients you will find the advantage in the local markets where you buy daily fresh at very low prices. The recipes are not doctored as we are used to from Sweden, saturating little as you want, really, but I have tried to give inductions so you'll get to it as well, even if you have not tasted before. Reconnect know if you tried anything from here, would be fun to know! / Sophie

Grilling on Portuguese way

In Sweden, we turn ourselves with marinades and techniques as grilling becomes like a science. Happy as hell will be, but the fact is that it is just as well, and some things maybe even better with just plenty of coarse salt! Often slice one garlic on the fish and meat can sometimes get a few bay leaves end up on top to flavor. But have never encountered anything roast with more seasoning than that.

Grills do also usually a hefty teglad barbecue with proper logs as it takes a lot of techniques to get the lighthouse. Lighter fluid, I have not seen in Portugal without the use of small cubes or large cones to get the lighthouse on the stout logs. Firewood can often be found in regular supermarkets.








If you or your children are alergic please check this dictionary to help you find the terms and names of different food types in Portuguese:


Salsichas frescas

This is a lovely sausage casserole made from fresh sausage as we always do when we go to Portugal. Something that is especially nice is that our ICA store in Avesta also sells mini variants (compared to the Portuguese sausages) salsichas frescas name is also there. Traditionally estimated 100 grams of meat per person. When I make this stew, I usually take in a little so it is enough for the next day too because it is so good even when allowed to stand for a bit. There are plenty of very cabbage, cabbage becomes wonderfully tasty and good. Traditionally, the recipe is made with savoy cabbage, but because it is not always possible to get it in Sweden, I have also made with cabbage, it also worked well. Sometimes I have also taken some stronger fresh sausages also given a lovely touch.


For 4 persons:
I usually take 8 fresh sausages a'la Portuguese size, they are at least the double of those sold at ICA.
4 fresh tomatoes (or frozen, I usually throw in tomatoes that's getting too soft for lettuce in the freezer and use it at times like this, when I coils it under hot water to remove the shell.)
1 onion
1 principal savoy
3 cloves garlic
Someone spoon homemade mustard lift recipe.
Salt to taste

Do this:

Cut the cabbage into large pieces, about 4 * 4 cm.
Cut the tomatoes into pieces and onion klyftas in narrow gorges, just like when we slice the onion to be southern Europe so we klyftar it instead. Saute onion and garlic in a cast iron pan or other large pot until it softened, lay the tomatoes. When these softened and watered their laps to cabbage and sausage in stock. Then on the lid. Now just to leave it to cook until sausages are clear and the cabbage is soft. Served with rice, preferably Portuguese type of rice that is round grain, a bit like Boil. The sticking together and fits well with this dish. Similar rice, I usually buy Italian immigrants in stores in Sweden. If you can not find such a check happily jasmine rice, avorioris or use Boil, it works well, is about the same.

(translated by Google)

Canja de galinha, Portuguese chicken soup

This soup is a real favorite in our house, the kids fullkomligen love soup. It is inexpensive, easy on the stomach, goes to spice a little different and is so easy to prepare! Canja also means easy as pie!


For 4 port.
1 chicken (galinha)
2 cups rundkorningt rice. (The soup is also made with mini pasta type minestronesphagetti.)
3 tsp salt
about 3 l water 1/2 lemon

Do this:

Boil a fresh or thawed frozen chicken in 2.5 liters of water and about 3 teaspoons of salt. When kyckligen is thoroughly cooked (takes about 1 hour), lift out the chicken, skim the broth.
In 2 dl rundkorningt rice, other rice becomes very mushy and not nearly as good. Rice is good to use the example Boil or rice purchased in grocery stores operated by foreigners in Sweden, they have really good rice to the good prices and are reminiscent of the more round-grained found in Portugal. The rice is cooked to be soft. Pick of the meat in half and add the chicken back in the pot when the rice is ready. Half chicken, I think enough, the other half, I cook something different from, think it will be too much meat else, but believe the stock will be tastier of a whole chicken cooked. Sometimes I fill in with a little more water if boiled away much, it'll be much broth as it tastes the best.
The Portuguese then presses plenty of lemon juice over each serving. I sprinkle corn over, the children love! Sometimes I tear down fresh ginger, it is also delicious but not typical Portuguese. There are also recipes where the onion boils from the start, but I do not think it makes the soup better, you yourself can try what you like! Should the soup is cooked for more perhaps a stock cube can be added, more rice and more water only.

(translated by Google)

Doce de abóbora com requeijão, pumpkin jam with cream cheese

This combination is absolutely amazing good I think. Because the cheese curd cheese is not available in Sweden, it is a must for me to eat this when I am in Portugal. Eaten as dessert or a piece of toast in style with bread from Mafra.

Marmalade made like this: Cut away skin and then cut the pumpkin into small pieces. Road, and add the same weight in sugar, 1 cinnamon stick and cook until the pumpkin is soft, I put no water because the pumpkin already has plenty of water, remove the cinnamon stick and blend smooth. Served a click together with a dollop of cream cheese "requijão" that are mixed together in a small bowl.
Or add the bread!

(translated by Google)

Salada de tomate

A simple delicious salad that is served as a everyday salad. Hope you get the benefit of the tip!
Use large tomatoes, peeled, cut into thin wedges. Then comes the trick: add salt and pour in plenty of olive oil, let soak a little, then turn round salad several rounds so it gets mixed properly, my husband usually lift up the tomatoes when he turns them. Can be garnished with organo in if you want.

Marmelada, quince marmalade

This jam is the only one who called the marmalade in Portugal. All other jams and stews called doce, which means sweet. This is done on a fruit called quince which can also be found in Sweden in the well-stocked stores or in those where the grocery stores that have a lot of foreign goods. The fruit looks like a mixture of pear and apple, green apple pear shape. Harvested in the fall in Portugal and will be available in September-November about. The recipe is from my mother in law and give a hard jam as cutting with a knife into slices to put on the sandwich. I prefer rather to MAKE SWEDISH recipe to a smoother and spreadable jam which is also less sweet. Then I take the classic 6 cup sugar for 1 kg of fruit. Here makes mother;


1 kg quinces
1 kg of sugar

Do this:

Wash the fruit. It does not need to be peeled but cuts away the hard core house. Cut into small pieces and boil together with the sugar until the fruit turns red and soft. Mix then with hand blender until smooth. Pour into bowls and do as the Portuguese cover with greaseproof paper and place on a shelf. Or do as I pour the marmalade jar and keep soft and malleable. Store it in the refrigerator.

(translated by Google)

Caldeirada, fish stew

A full pot of potatoes and fish in one. It is done in slightly different types of fish, the market there is usually a ready mix to buy but are not usually the best fish without residue so buy rather few pieces of different kinds. The recipe is from my mother and the other Portuguese, that is not the exact dimensions, but it takes a bit of a hip, you follow and do not measure recipes at all in Sweden. Use fish species Safio / Raia and Lula (squid bläcfisk translation on the other two varieties are appreciated), or other mixture as desired, preferably a little firmer varieties. Expect a fish cutlet per person about 150 g.


For 4 servings use in addition to the above-mentioned fish:
3 onions
3 large beefsteak tomatoes, peeled or scalded off the skin,
6 large potatoes
1 red bell pepper
1 glass of white wine happy sweet dessert such as Muscatel
3 cloves of garlic.
fresh chili to taste.
Olive oil

Do this:

Chop the onion and cut the tomatoes into small pieces, peel and cut potatoes into smaller pieces, coarsely chop the garlic cloves. Take a dash of olive oil in the bottom of a pot. Layer the tomato and onions with potatoes in layers in the pot. Boil these ingredients until potatoes are almost done. The fish do not need many minutes of cooking time as it is added at last. Coriander should not be cooked, but seasoned when it is finished, the bell pepper is also placed on shredded at the end. Served with white bread that you take up the sauce with.

(translated by Google)

Pão de Mafra, bread from Mafra

A wonderfully professional bread with crispy crust that fits well to the breakfast to the buffet.

1 bread:

¼ teaspoon dry guest
500g plain flour
1 ¼ tsp salt
4 cups lukewarm water

Stir ingredients together easily into a loose dough. Cover with plastic wrap, gas for 18 hours.
Floured pastry board thoroughly, pour out the dough gently, now it is not to press the air out of the dough so you should not knead. Sprinkle flour on the dough, fold gently in the middle. Fold in half again. Lift the dough to a floured kitchen towel (not terry cloth) fold the towel around the bread. Let gas for two hours. After 1.5 hours, turn oven to 250 ° and insert an iron pot or similar with a lid in the oven. Remove the mold after 30 minutes and gently into the dough.

Bake at 250 ° for 30 minutes with lids. Remove the lid and bake another 15 minutes.

(translated by Google)

Caldo Verde - potato and kale soup with chorizo

Serves 4
Time: 30 minutes


6 potatoes
2 yellow onions
3-4 tbsp olive oil
12 cups water
250 g of chopped kale
2 cloves garlic
50g chorizo

Peel the potatoes and onion. Cut into small pieces and put into the pot and pour in the water until everything is covered. Cut the chorizo ​​into slices and cook with potatoes, onions, garlic and oil. When the potatoes are soft, remove the chorizo ​​mix the rest smooth with a hand blender. Then add finely shredded cabbage, add back the chorizo ​​and pour the remaining water to boil with the lid on until the green cabbage is soft. Season with salt and pepper.

Kale = Couve

(translated by Google)

Amêijoas à Bulhão Pato - Cockles with coriander

A traditional and wonderfully tasty appetizer with the taste of the sea that belongs to one of my "must haves" when I am in Portugal. The mussels are among the most expensive seafood in Portugal ca. 30 SEK for a kilo and it is enough for four. You can buy them at any supermarket in the freezer, or daily fresh the fishmonger. (Or at the fish restaurant.) It's a cinch to prepare.


For 4 pers.
1 kg shells, (In Portuguese amêijoas)
2-3 cloves garlic (alho)
large drop of olive oil
Fresh coriander (can be disabled coentros.)

Do this:

Add the garlic cloves on the cutting board, press them with the broad side of the knife, remove the peel. Add the garlic and snails frozen or fresh, in a pan with a dash of olive oil.
Saute until the buds burst open, about 10-15 minutes cooking time. (Those who do not open themselves removed.) Pick a hefty bundle of cilantro, about a pot) Salta if needed.

Eaten with bread dipped in the sauce. White wine fit.
Can also be eaten as a main course with pasta, then I choose the place of pasta fettuccine and add a dash of cream in the sauce at the end.

(translated by Google)