Portuguese cuisine is a treasure trove of flavors, aromas, and textures, shaped by centuries of cultural exchange and historical influences. From the hearty stews of the countryside to the sophisticated dishes of the cities, Portuguese cooking is a true reflection of the country’s warm hospitality and rich heritage. In this article, we’ll take you on a culinary journey through 22 authentic Portuguese recipes that will transport your taste buds to the sun-kissed hills and bustling streets of Portugal.
From classic comfort foods like Bacalhau à Brás (Shredded Cod with Potatoes and Eggs) and Sardinhas Assadas (Grilled Sardines), to decadent desserts like Pastéis de Nata (Portuguese Custard Tarts) and Queijadas de Sintra (Sweet Cheese Pastries), we’ll explore the diversity of Portuguese cuisine and share recipes that will delight both beginners and seasoned cooks. Whether you’re looking for a taste of home or an excuse to try something new, this collection of traditional Portuguese recipes is sure to inspire your culinary creativity.
Stay tuned for the first recipe, and get ready to experience the authentic flavors of Portugal in the comfort of your own kitchen!
Bacalhau à Brás (Shredded Cod with Potatoes and Eggs)
A classic Portuguese dish that combines the rich flavors of cod, potatoes, and eggs. This comforting recipe is a staple in many Portuguese households.
Ingredients:
– 1 pound dried cod fillets (bacalhau), soaked overnight and flaked
– 2 large potatoes, peeled and thinly sliced
– 4 large eggs
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Boil the potato slices until tender, then drain and set aside.
2. In a large skillet, heat some oil over medium heat. Add the chopped onion and cook until translucent.
3. Add the garlic and flaked cod to the skillet, cooking for 2-3 minutes or until the cod is lightly browned.
4. Push the cod mixture to one side of the pan. Crack in the eggs and scramble them with a spatula until cooked through.
5. Combine the potatoes, cod mixture, and eggs in the skillet. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 20-25 minutes
Caldo Verde (Portuguese Kale Soup)
Caldo Verde is a traditional Portuguese soup that’s both comforting and nutritious. This flavorful recipe combines potatoes, onions, garlic, and kale with a rich broth for a satisfying meal.
Ingredients:
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2-3 medium-sized potatoes, peeled and diced
– 1 bunch of curly kale, stems removed and leaves chopped
– 4 cups of chicken broth
– 1 teaspoon of salt
– 1/4 teaspoon of black pepper
– 2 tablespoons of olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the diced potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Stir in the chopped kale and continue to simmer until the greens have wilted.
5. Serve hot, garnished with additional kale if desired.
Cooking Time: 30-35 minutes
Francesinha (Portuguese Hearty Sandwich)
Experience the bold flavors of Portugal with this iconic sandwich, known as Francesinha. This filling meal consists of layers of ham, sausage, steak, and cheese, all served in a crusty bun.
Ingredients:
– 4 slices of bread (preferably a crusty baguette)
– 2 ham steaks
– 2 Portuguese sausages (linguiça or chouriço), sliced
– 1 beefsteak, cooked to desired doneness and thinly sliced
– 2 tablespoons of butter
– 2 cups of grated cheese (a mix of Cheddar and Mozzarella works well)
– 2 eggs, beaten
– Salt and pepper to taste
– Optional: 1/4 cup of tomato sauce
Instructions:
1. Butter one side of each bread slice.
2. Assemble the sandwich by placing a ham steak on each bread slice, followed by a sausage, then a beefsteak slice, and finally some grated cheese.
3. Place the sandwiches under a broiler or in a toaster oven for 2-3 minutes to melt the cheese and toast the bread.
4. In a separate pan, fry an egg in butter until the whites are set and the yolks are cooked to desired doneness.
5. Assemble the final sandwich by placing the fried egg on top of the cheese layer.
Cooking Time: 15-20 minutes
Pastéis de Nata (Portuguese Custard Tarts)
Experience the authentic taste of Portugal with these flaky pastry tarts filled with creamy custard.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, chilled and cut into small pieces
– 1/2 cup whole milk
– 2 large egg yolks
– 1/2 teaspoon vanilla extract
– Granulated sugar (for baking)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. Add butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
4. Gradually add milk, mixing until a dough forms.
5. Turn dough onto a lightly floured surface and roll out to about 1/8 inch thickness.
6. Cut out circles of dough using a cookie cutter or the rim of a glass.
7. Place a spoonful of custard (see below) onto one half of each circle, leaving a 1/2-inch border around the edges.
8. Fold the other half over the filling and press edges to seal.
9. Bake for 20-25 minutes, or until golden brown.
Custard Filling:
– 3 large egg yolks
– 1 cup whole milk
– 1/4 cup granulated sugar
– 1/2 teaspoon vanilla extract
Whisk together egg yolks, milk, sugar, and vanilla extract. Cook over low heat, stirring constantly, until thickened.
Ameijoas à Bulhão Pato (Clams in Garlic and White Wine Sauce)
This classic Portuguese dish is a flavorful and aromatic delight, perfect for a quick and satisfying meal. Ameijoas à Bulhão Pato is a popular seafood recipe that combines fresh clams with garlic, white wine, and herbs to create a rich and savory sauce.
Ingredients:
– 2 pounds fresh clams, scrubbed and rinsed
– 4 cloves garlic, minced
– 1/4 cup olive oil
– 1/4 cup white wine
– 1/4 cup chicken broth
– 1 tablespoon freshly chopped parsley
– Salt and pepper to taste
Instructions:
1. Rinse the clams under cold water, scrubbing away any grit or sand.
2. In a large saucepan, heat the olive oil over medium-high heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the white wine, chicken broth, and clams to the pan. Cover with a lid.
4. Cook for 5-7 minutes or until the clams are opened and the sauce has thickened slightly.
5. Remove from heat and sprinkle with chopped parsley. Serve hot, garnished with additional parsley if desired.
Cooking Time: 10-12 minutes
Pão de Ló (Portuguese Sponge Cake)
Pão de Ló is a traditional Portuguese sponge cake that’s light, airy, and utterly delicious. This recipe yields a moist and flavorful cake perfect for serving on its own or using as a base for various desserts.
Ingredients:
– 3 large egg whites
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 teaspoon salt
– 1/2 teaspoon pure vanilla extract
Instructions:
1. Preheat the oven to 375°F (190°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. In a large mixing bowl, beat the egg whites until stiff peaks form.
3. Gradually add the sugar to the egg whites, beating until well combined.
4. Add the milk, salt, and vanilla extract. Beat until smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes or until the cake is golden brown and springs back when touched.
7. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 25-30 minutes
Frango Piri-Piri (Spicy Grilled Chicken)
Experience the bold flavors of African cuisine with this easy-to-make grilled chicken recipe, infused with the spicy kick of piri-piri peppers.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup olive oil
– 1/4 cup piri-piri pepper paste (or substitute with a mix of chili flakes and garlic powder)
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together piri-piri paste, olive oil, garlic, lemon juice, salt, and black pepper.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Place chicken on the grill and cook for 5-6 minutes per side, or until cooked through.
5. Let rest for 2-3 minutes before slicing and serving.
Cooking Time: 12-15 minutes
Sardinhas Assadas (Grilled Sardines)
In this traditional Portuguese recipe, sardines are marinated in a mixture of olive oil, garlic, and herbs before being grilled to perfection. The result is a flavorful and tender dish that’s perfect for a quick weeknight dinner.
Ingredients:
– 12-16 sardines (fresh or canned)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, parsley, and lemon juice.
3. Place the sardines in a shallow dish and brush them with the marinade.
4. Season with salt and pepper to taste.
5. Grill the sardines for 4-6 minutes per side, or until cooked through.
6. Serve hot, garnished with additional parsley if desired.
Cooking Time: 8-12 minutes
Arroz de Pato (Duck Rice)
This classic Portuguese dish is a staple of traditional cuisine, featuring tender duck cooked with flavorful rice and aromatic spices.
Ingredients:
– 1 lb boneless duck breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups water
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the duck pieces and cook until browned on all sides, about 5 minutes. Remove from pan and set aside.
3. Add the chopped onion and minced garlic to the pan and sauté until softened, about 2 minutes.
4. Add the rice to the pan and stir to coat with oil and mix with onion mixture. Cook for 1 minute.
5. Add the water to the pan, bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
6. Return the duck pieces to the pan and stir to combine with the rice.
7. Season with cumin, salt, and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Feijoada à Portuguesa (Portuguese Bean Stew)
This traditional Portuguese stew is a hearty and flavorful dish that combines black beans, pork, beef, and vegetables. It’s perfect for a cold winter evening or a special occasion.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 2 pounds beef brisket, cut into 1-inch pieces
– 1 pound pork sausage, sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and grated
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the beef and pork sausage; cook until browned, about 5 minutes.
3. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 10 minutes.
4. Add the soaked black beans, diced tomatoes, cumin, salt, and pepper.
5. Bring to a boil, then reduce heat to low and simmer for 1 hour.
6. Serve hot with crusty bread or rice.
Cooking Time: About 2 hours (including soaking time)
Bifanas (Portuguese Pork Sandwiches)
A classic Portuguese street food, bifanas are juicy pork sandwiches served in a crusty bun, topped with a tangy and sweet sauce. This simple recipe brings the flavors of Lisbon to your kitchen.
Ingredients:
– 1 pound pork shoulder, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon piri piri powder (or substitute with paprika and cayenne pepper)
– Salt and black pepper
– 4 hamburger buns
– Bifana sauce (see below)
Bifana Sauce:
– 1 cup mayonnaise
– 2 tablespoons ketchup
– 1 tablespoon sugar
– 1 tablespoon white vinegar
– 1/2 teaspoon paprika
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, piri piri powder, salt, and black pepper. Add pork slices and marinate for at least 30 minutes.
3. Grill pork slices for 3-4 minutes per side, until cooked through.
4. Toast buns on the grill or in oven.
5. Assemble sandwiches with grilled pork, bifana sauce, and any desired toppings (such as lettuce, tomato, and cheese).
6. Serve immediately.
Cooking Time: 20-25 minutes
Leitão da Bairrada (Roast Suckling Pig)
This classic Portuguese dish originated from the Bairrada region and is a staple at many special occasions. Leitão da Bairrada is a slow-cooked roast suckling pig that’s tender, flavorful, and utterly delicious.
Ingredients:
– 1 (3-4 kg) suckling pig
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 onion, thinly sliced
– 2 sprigs fresh rosemary
– Salt and black pepper to taste
– 1 lemon, cut into wedges (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. Rinse the pig and pat dry with paper towels.
3. In a small bowl, mix together olive oil, garlic, onion, and rosemary. Rub this mixture all over the pig, making sure to get some under the skin as well.
4. Season with salt and black pepper to taste.
5. Place the pig in a roasting pan and put it in the oven. Roast for 2-3 hours or until the meat is tender and easily shreds with a fork.
6. Remove from oven and let rest for 10-15 minutes before carving.
7. Serve with lemon wedges on the side, if desired.
Cooking Time: 2-3 hours
Polvo à Lagareiro (Octopus with Olive Oil and Potatoes)
This classic Portuguese recipe is a staple of traditional cuisine, where tender octopus is paired with crispy potatoes and infused with the rich flavor of olive oil. A simple yet flavorful dish that’s perfect for any occasion.
Ingredients:
– 1 lb octopus, cleaned and cut into bite-sized pieces
– 2-3 large potatoes, peeled and thinly sliced
– 1/4 cup extra virgin olive oil
– Salt to taste
– Fresh parsley or thyme (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Add the octopus and cook for 5-7 minutes, or until tender.
2. Drain the octopus and set aside.
3. Heat the olive oil in a large skillet over medium-high heat. Add the potato slices and cook for 3-4 minutes on each side, or until crispy and golden brown.
4. Remove the potatoes from the skillet and place them on a paper towel-lined plate to drain excess oil.
5. In the same skillet, add the cooked octopus and toss with the remaining olive oil. Season with salt to taste.
6. Serve the octopus with the crispy potato slices and garnish with fresh parsley or thyme if desired.
Cooking Time: 15-20 minutes
Queijadas de Sintra (Sweet Cheese Pastries)
This classic Portuguese dessert is a staple of the charming town of Sintra. These sweet cheese pastries are a delightful treat, filled with creamy cheese and wrapped in flaky pastry.
Ingredients:
– 1 cup (200g) granulated sugar
– 2 cups (250g) all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup (115g) unsalted butter, melted
– 1/2 cup (120ml) milk
– 2 large eggs
– 1 pound (450g) queijo fresco or ricotta cheese
– Confectioner’s sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine flour, sugar, and salt.
3. Add melted butter, milk, eggs, and mix until smooth.
4. Roll out the dough on a floured surface to about 1/8 inch thickness.
5. Spoon cheese mixture onto one half of the dough, leaving a small border.
6. Fold the other half over the filling and press edges to seal.
7. Place on a baking sheet lined with parchment paper.
8. Bake for 30-35 minutes or until golden brown.
9. Dust with confectioner’s sugar before serving.
Cooking Time: 30-35 minutes
Arroz de Marisco (Seafood Rice)
This classic Portuguese dish is a flavorful and aromatic rice dish loaded with an assortment of seafood, perfect for a satisfying meal. With this simple recipe, you’ll be enjoying a delicious and authentic Arroz de Marisco in no time.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound mixed seafood (shrimp, mussels, clams, and squid)
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon saffron threads
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add seafood; cook until pink and tender, about 5-7 minutes.
4. Add rice, water, diced tomatoes, saffron, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is cooked.
6. Fluff with a fork; garnish with chopped parsley if desired.
Cooking Time: 30-35 minutes
Alheira de Mirandela (Portuguese Sausage with Bread)
This traditional Portuguese dish combines the rich flavors of Alheira sausage with crusty bread, perfect for a hearty snack or light meal.
Ingredients:
– 1 Alheira sausage (Mirandela-style), sliced
– 4-6 slices of white bread (preferably day-old)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1 tablespoon butter, chopped fresh parsley
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Slice the Alheira sausage into thick rounds.
3. Butter the bread slices (if using).
4. Place the bread slices in the skillet and toast for 2-3 minutes on each side, or until lightly browned.
5. Meanwhile, cook the sausage slices for 2-3 minutes per side, or until crispy and golden.
6. Assemble the dish by placing a toasted bread slice on a plate, topping with a cooked sausage round, and finishing with a sprinkle of salt and pepper (and parsley if desired).
7. Serve immediately.
Cooking Time: 10-12 minutes
Carne de Porco à Alentejana (Pork with Clams)
A classic Portuguese dish from the Alentejo region, Carne de Porco à Alentejana is a hearty and flavorful combination of pork, clams, garlic, and herbs. This recipe serves 4-6 people.
Ingredients:
– 1 kg pork loin or shoulder, cut into bite-sized pieces
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 onion, chopped
– 1 cup fresh clams, scrubbed and rinsed
– 1/2 cup white wine
– 1/2 cup water
– 2 bay leaves
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the pork pieces and cook until browned, about 5 minutes.
3. Remove the pork from the skillet and set aside.
4. Reduce heat to medium and add the garlic, onion, and clams. Cook until the onion is translucent and the clams are opened, about 10 minutes.
5. Add the white wine and water to the skillet, scraping up any browned bits.
6. Return the pork to the skillet and stir in the bay leaves. Season with salt and pepper to taste.
7. Simmer for an additional 10-15 minutes or until the pork is cooked through.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Bolo Rei (Traditional Christmas King Cake)
Celebrate the festive season with this sweet and symbolic Portuguese treat, traditionally served on Christmas Eve. Bolo Rei is a sweet bread filled with nuts and spices, topped with a rich glaze and decorated with candied fruits.
Ingredients:
– 1 cup warm milk
– 2 teaspoons active dry yeast
– 3 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup chopped almonds
– 1/4 cup raisins
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
– 1/2 cup unsalted butter, melted
– Confectioners’ sugar, for dusting
– Candied fruits, for decoration
Instructions:
1. Combine warm milk and yeast; let stand 5 minutes.
2. Mix flour, sugar, almonds, raisins, cinnamon, and cloves.
3. Add melted butter, yeast mixture, and mix until a dough forms.
4. Knead for 10 minutes; place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled.
5. Preheat oven to 350°F (180°C).
6. Punch down dough; shape into a ring. Place on a baking sheet lined with parchment paper.
7. Bake for 35-40 minutes, or until golden brown.
8. Dust with confectioners’ sugar and decorate with candied fruits.
Cooking Time: 35-40 minutes
Coelho à Caçador (Hunter-Style Rabbit Stew)
This hearty Portuguese stew is a rustic delight, perfect for a cold winter’s night. The tender rabbit, slow-cooked with aromatic vegetables and rich pork sausage, will leave you feeling cozy and satisfied.
Ingredients:
– 1 pound rabbit pieces (legs, thighs, and belly)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake)
– 1 cup pork sausage, sliced
– 1 cup chicken broth
– 1/4 cup white wine
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium heat.
2. Brown the rabbit pieces, then set aside.
3. Add onion, garlic, and mushrooms; cook until tender.
4. Add pork sausage and cook until browned.
5. Add chicken broth, white wine, salt, and pepper; stir to combine.
6. Return rabbit to pot, cover, and simmer for 2-3 hours or until meat is tender.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 2-3 hours
Sopa de Cação (Dogfish Soup)
This hearty soup from Portugal’s coastal regions is a humble delight, made with the humble dogfish and an array of vegetables. Serve with crusty bread and enjoy!
Ingredients:
– 1 pound dogfish fillets, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium potatoes, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 can of crushed tomatoes (14.5 oz)
– 4 cups fish broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the dogfish, potatoes, carrot, and crushed tomatoes. Pour in the fish broth.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
5. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Torresmos (Crispy Pork Belly)
A Spanish delight, Torresmos is a crispy pork belly dish that’s perfect for a special occasion or a cozy night in. This recipe yields tender, flavorful meat with a satisfying crunch.
Ingredients:
– 2 lbs pork belly, skin removed
– 1/4 cup olive oil
– 2 tbsp brown sugar
– 1 tsp smoked paprika (optional)
– Salt and black pepper, to taste
– 1 cup chicken broth
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, brown sugar, smoked paprika (if using), salt, and black pepper.
3. Rub the mixture all over the pork belly, making sure to coat it evenly.
4. Place the pork belly on a wire rack set over a rimmed baking sheet or a roasting pan.
5. Roast for 2 hours, basting with chicken broth every 30 minutes.
6. Remove from the oven and let rest for 10-15 minutes before slicing into thick pieces.
7. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 2 hours
Rabanadas (Portuguese French Toast)
This classic Portuguese dessert is a twist on traditional French toast, infused with the warmth of cinnamon and the sweetness of sugar. Rabanadas are a popular treat during the Christmas season, but can be enjoyed any time of the year.
Ingredients:
– 4 slices of bread (preferably stale)
– 1/2 cup milk
– 1/4 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 2 tablespoons unsalted butter, melted
– Confectioner’s sugar, for dusting
Instructions:
1. In a shallow dish, whisk together milk, sugar, and cinnamon until well combined.
2. Dip each bread slice into the mixture, coating both sides evenly.
3. Heat a non-stick skillet or griddle over medium heat. Cook the bread slices for 2-3 minutes on each side, or until golden brown.
4. Repeat with remaining bread slices.
5. Serve the Rabanadas warm, dusting with confectioner’s sugar and drizzling with melted butter.
Cooking Time: Approximately 12 minutes
Summary
Discover the authentic flavors of Portugal with these 22 traditional recipes. From hearty stews like Caldo Verde and Feijoada à Portuguesa, to seafood delicacies like Arroz de Marisco and Polvo à Lagareiro, there’s something for every home cook. Indulge in sweet treats like Pastéis de Nata and Queijadas de Sintra, or try savory options like Francesinha sandwiches and Sardinhas Assadas grilled sardines. With this collection of recipes, you’ll be transported to the sun-kissed hills and coastal towns of Portugal without ever leaving your kitchen.