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Fried Green Beans (Peixinhos da horta)

November 8, 2018 By Darlene at International Cuisine

Fried green beans, battered and deep fried are called peixinhos da horta in Portuguese. Literally translated this means little fish from the garden.  They appear like the slender sardines and other small fish they also love to fry in Portugal.  It was this type of battering of fried green beans that was introduced to the Japanese.  They called it tempura and perfected it.

battered and fried green beans in a fryer basket

You can use this recipe on just about any vegetable or fish.  Fried green beans are light and to be honest just about everything tastes good deep fried.  I really like to use a deep fryer for this recipe as it helps to keep the oil at a consistent temperature and it just seems like they cook faster and are less oily. This is the deep fryer I use and I love it, you can check it out here.

Did you know that the Portuguese also introduced Catholicism to Japan way back in the 16th century?  The word tempura is derived from the Latin word “tempora” which refers to “The Ember days” when Catholics refrain from eating meat.

Portugal is an intriguing country whose cuisine touched shores all around the world.  They introduced chilies to the Asians, tea to the British, vindaloo to India and yes, tempura to the Japanese.

If you love this Portuguese fried green bean recipe be sure to check the other authentic recipes we enjoyed as part of our International Cuisine meal.  You can get the recipes plus learn more about this fascinating country by checking out “Our Journey to Portugal”.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

battered and fried green beans in a fryer basket
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5 from 2 votes

Fried Green Beans (Peixinhos da horta)

These fried green beans are simply delicious and was what the Portuguese introduced to the Japanese back in the 16th century and what they call tempura.
Course Appetizer
Cuisine portuguese
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 301kcal
Author Darlene at International Cuisine

Ingredients

Ingredients:

  • 1 pound green beans
  • 3 cups oil for frying
  • 3/4 cup flour
  • 3/4 cups water
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 eggs
  • salt and pepper to taste

Instructions

Instructions:

  • 1) Bring a saucepan with a cup of water and a teaspoon of salt to a boil. Add the beans to the pot of boiling water and cook until almost tender but still slightly crisp, about 2 minutes.
  • 2) Remove the beans once done and transfer them to a bowl with cold water for about a minute. Once done, place them on paper towels to dry.
  • 3) Now heat the oil in a deep fryer or a large saucepan to 350 degrees Fahrenheit.
  • 4) Combine the flour, cup of water, eggs, baking powder, salt in a bowl and whisk until the batter reaches a smooth and even consistency.
  • 5) One by one, dip the green beans in this batter and then immediately fry them in the fryer until golden brown. Once each one is done using tongs place them on paper towels to remove any excess oil.
  • 6) Sprinkle the deep-fried green beans with salt and pepper to taste and serve once done.

Nutrition

Calories: 301kcal | Carbohydrates: 26g | Protein: 7g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 81mg | Sodium: 332mg | Potassium: 395mg | Fiber: 3g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 13.9mg | Calcium: 101mg | Iron: 2.7mg

 

 

Filed Under: Appetizer, Portugal, Recipes, Vegetarian

Caldo Verde (Portuguese Kale Soup)

November 8, 2018 By Darlene at International Cuisine

Caldo Verde is a very popular soup in Portugal. You will find it on nearly every menu there.  Caldo Verde literally translated means green soup.  Historically the soup is made with collard greens but ever since kale has become a craze, many recipes for Caldo Verde now are made with kale.  This is one of those recipes.  Honestly this my husbands absolute favorite soup and he requests it all the time.  It can be served as a course as it was for our Portuguese International Cuisine meal or as a meal by itself.  It is hearty, comforting and absolutely scrumptious!

A tureen of Caldo Verde

My favorite part of the soup is the addition of linguica sausage and chourico.  It also has onions and potatoes, some of which are mashed to make an almost creamy texture to the soup.

This soup is perfect anytime but especially on a cold winter day.  Of course you can use collard greens or even Swiss chard if you prefer. It has a base of a chicken stock which adds and a nice depth of flavor.  If you have never tried this Portuguese staple caldo verde soup you are in for a real treat!

Caldo verde actually originated in the Minho Province of northern Portugal.  Today it is a national favorite and even has spread to many places in the world as well.

Did you know that Brazil was once part of the Portuguese Empire?  Portuguese remain the national language of Brazil to this day.  If you would like to learn more about this amazing country, plus get more authentic recipes, be sure to check out “Our Journey to Portugal“.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

If you make this dish, I would appreciate if you let me know in the comments below, it is a keeper!

A tureen of Caldo Verde
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5 from 2 votes

Caldo Verde (Portuguese Kale Soup)

A Portuguese staple, you will fall in love with this delicious soup!
Course Soup
Cuisine portuguese
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 993kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 1 ½ tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 8 cups chicken stock or mix of chicken stock and water
  • 4 medium potatoes peeled and cut into chunks
  • 1 lb. Linguica Sausage sliced
  • ½ pound chourico or chorizo crumbled
  • 4 cups Kale chopped or shredded
  • 2 Tablespoons lemon juice fresh
  • Salt and pepper to taste

Instructions

Instructions

  • Heat oil in a large soup pot to medium heat.
  • Add in the onions and garlic, cook until soft but not browned about 5 minutes
  • Add in the chicken stock or chicken stock and water combination
  • Add in the potatoes, salt and pepper to taste and bring to a boil.
  • Reduce heat and simmer until the potatoes are soft about 20 minutes
  • Remove the pot from the heat and lightly mash the potatoes with a potato masher.
  • In another skillet, over medium high heat, cook the sausage, stirring until browned.
  • Add the meat to the soup pot making sure to include any brown crusty bits.
  • Simmer for five minutes then stir in the kale, and simmer for a few more minutes
  • Add the lemon juice
  • Ladle into bowls and enjoy with some Portuguese bread.
  • Awesome!

Nutrition

Calories: 993kcal | Carbohydrates: 53g | Protein: 51g | Fat: 63g | Saturated Fat: 20g | Cholesterol: 145mg | Sodium: 2156mg | Potassium: 2259mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6795IU | Vitamin C: 111.9mg | Calcium: 203mg | Iron: 11.1mg

Filed Under: Portugal, Recipes, soup

Portuguese Octopus Salad (Salada de Polvo)

November 8, 2018 By Darlene at International Cuisine

Portuguese octopus salad is truly one of my favorite things.  Those who know me, know how much I love to eat octopus.  Some say it is an acquired taste but I think it is more the texture that people think they may not like.  Octopus if not cooked right can be too chewy.  If you use the scare technique to cook it, it is a tender bite of heaven.  I think you will find it easier than you may anticipate.  I find octopus frozen at my local Asian market.

a bowl of portuguese octopus salad/

Seafood is abundant off the coast of Portugal and octopus is found on most menus.  This salad is made with some onion, sun-dried tomatoes, roasted red peppers, and cilantro, the whole thing topped with fresh squeezed lime and olive oil with a touch of salt and pepper.

The scare technique works well for tenderizing the octopus and also for keeping the purple color.  I understand you can also tenderize octopus in a pressure cooker although I have never made it that way, have you?  Please tell me how it turned out in the comments below. There is an old wives tale that if you add a cork into the pot of water while cooking the octopus that it naturally acts a tenderizer as well.  Since Portugal is the number one exporter of cork why not throw one in for good measure, I did!

I really hope you make this Portuguese octopus salad,  you will love it!

Did you know that the Vasco da Gama Bridge in Lisbon is the longest bridge in all of Europe?  If you would like to learn more about this awesome country plus get more authentic recipes be sure to check out “Our Journey to Portugal”.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

a bowl of portuguese octopus salad/
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4 from 16 votes

Portuguese Octopus Salad (Salada de Polvo)

A scrumptious Portuguese octopus salad that you will find irresistible!  To make it tender be sure to use the scare technique and throw in a cork for good measure. 
Course Salad
Cuisine portuguese
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 202kcal
Author Darlene at International Cuisine

Ingredients

  • 1 3lb octopus
  • 1 white onion quartered
  • 1 carrot in chunks
  • 3 cloves garlic
  • 8 peppercorns
  • 1 bunch cilantro stems
  • 1 red bell pepper roasted, seeded and chopped
  • 1/2 cup sun dried tomatoes
  • 1 red onion chopped
  • 1 bunch cilantro leaves chopped
  • 1 lime juice of
  • 1/4 cup olive oil to taste
  • salt and pepper to taste

Instructions

To cook the octopus

  • In a large stock pot fill with 2 liters of water or enough to cover the octopus.
  • Add in the white onion, carrot, garlic, cilantro stems and peppercorns to the pot of water and bring to a boil.
  • Rinse off your octopus and use the scare technique before placing it in the pot of water.  To do this you hold it by the head, and drop the tentacles into the water and swirl them around the pot in a circular motion twice.  Remove it  and you will see all the tentacles shrivel up (like they got scared).  Repeat this process two more times on the third time drop the whole octopus into the pot. Add in a cork for good measure.   Let cook until for tender about 50 minutes depending on the size of your octopus.  
  • Remove the octopus and place on a cutting board, cut into bite size pieces. Place the cut pieces onto a baking tray and add in the rest of the salad ingredients, the red onion, red pepper, sun dried tomatoes and cilantro.  Mix it up with the octopus and squeeze over the juice of one lime. Drizzle about 1/4 of a cup of very good olive oil and then season with salt and pepper.  Mix it all together and serve.
     

Notes

You can certainly use the water that the octopus was cooked in to make a seafood stock, just note that it will be a bit of a pink color but will add wonderful flavor!

Nutrition

Calories: 202kcal | Carbohydrates: 18g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 710mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3870IU | Vitamin C: 55mg | Calcium: 42mg | Iron: 1.7mg

 

Filed Under: Portugal, Recipes, Salad

Salted Cod with Eggs (Bacalhau a Bras)

November 8, 2018 By Darlene at International Cuisine

Salted cod with eggs or bacalhau a bras in Portuguese is a beloved dish.  Honestly, it is said there are over 1000 recipes for salted cod in Portugal.  This particular recipe  of salted cod with eggs was mentioned to me on numerous occasions while I visited there as the most loved dish.  I got this recipe from our guide Lidia, in Sintra.  We had such a great time together, I highly recommend her to anyone visiting Sintra and wants a great guide with an immense knowledge about the history of the area.  You can find the company she works for here. Be sure to ask for Lidia!

salted cod with eggsSalted cod or sometimes called just salt cod has been a staple in Portuguese cuisine for centuries, some 500 years.  It was a means of preservation prior to refrigeration.   The cod is first salted and then dried. The process of this ancient technique, makes the cod tastier.  To cook it you must first soak the cod in water and rinse out the salt.  Bacalhau was a cheap source of protein and therefore used often in the cuisine. Over time this has changed and although it is still beloved, it is no longer cheap.  Bacalhau was nicknamed fiel amigo meaning loyal friend due to its high consumption.

It also gained popularity not only in Portugal but other Roman Catholic countries as well because the church forbade eating meat on many days so bacalhau was the chosen fish to consume on the non-meat days.

I found my salted cod on Amazon and here is a link if you would like to buy some.  They come in cute little wooden boxes.  Make sure to get it deboned.

This recipe was an absolute delight, it has of course the bacalhau but also eggs, onion, olives and my favorite part was the addition of fried potatoes.  This salted cod with eggs recipe is truly a comfort food and once you try it, you will totally understand why this dish is one of the salted cod favorites in all of Portugal.

If you love this salted cod with eggs recipe be sure to check the other authentic recipes we enjoyed as part of our International Cuisine meal.  You can get the recipes plus learn more about this fascinating country by checking out “Our Journey to Portugal”.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

salted cod with eggs
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5 from 2 votes

Salted Cod with Eggs (Bacalhau a Bras)

It is said that there are more than 1000 recipes for bacalhau.  This one Salted cod with eggs is clearly one of the most popular.  Make it and see why, a true comfort food! You will need to plan for the cod to soak overnight for the recipe.
soaking time 12 hours
Servings 4
Calories 572kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 1 pound salted dried cod boneless, if you can find it
  • 1 1/4 cups olive oil divided
  • 1 large potato cut into small matchsticks
  • 1 cup thinly sliced onion about 1/2 medium onion
  • 8 eggs 4 whole, 4 just yolks
  • 1/4 cup chopped parsley
  • 4 cloves garlic chopped
  • 12 black olives
  • Salt and pepper to taste

Instructions

Instructions:

  • Place the dried salt cod in a bowl of cold water overnight. Empty and refill with new water at least twice during this soaking time. The next day, drain out the water for the last time. (Make sure to remove the skin and bones from the cod if you couldn’t find it boneless)
  • Add about 1 cup of oil into a deep pot or fryer and warm it over medium-high to high heat. Fry the potatoes in the hot oil until golden and crispy, about 7 to 10 minutes. Once the potatoes are fried, remove from the oil with a slotted spoon and place them on a paper towel to drain the excess oil.
  • Add 1/4 cup oil to a skillet. Add the thinly sliced onion, chopped garlic and bay leaf and sauté together until golden, about 7 minutes. Add the shredded cod in with the onions and garlic and cook for several minutes until the fish absorbs the oil. Add the cooked potatoes and mix together.
  • Next, lightly whisk the eggs, salt, and pepper together in a bowl. Add the eggs to the fish and potatoes and cook on very low heat until the eggs are soft, about 3 minutes. It’s important to remove the skillet from the heat before the eggs actually solidify you do not want scrambled eggs.
  • Serve hot and garnish with olives and parsley.

Nutrition

Calories: 572kcal | Carbohydrates: 12g | Protein: 84g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 499mg | Sodium: 8165mg | Potassium: 2085mg | Fiber: 2g | Sugar: 2g | Vitamin A: 965IU | Vitamin C: 18.9mg | Calcium: 266mg | Iron: 6.5mg

Filed Under: Main Dish, Portugal, Recipes

Pais de Nata (Portuguese Custard Tarts)

November 8, 2018 By Darlene at International Cuisine

Pais de nata are ubiquitous in Portugal. You will find them in every pasteleria which are abundant on the streets of Portugal.   These cute little delicious bites are not at all easy to make but well worth the effort. You need to have a oven that can get up to 550 degrees F.

4 beautiful pais de nata custard tarts in a muffin pan. These pais de nata were invented by nuns as they used egg whites as starch for their habits as well as preserving wine. Therefore they came up with ingenious recipes to use the yolks, so lots of of their pastries include a custard.  These actually ended up being very close to the Pais de nata that you will find where they originated at the Antiga Confeitaria de Belem where they make some 22,000 per day!  There oven is a whopping 800 degrees, each worker has a task and has mastered it whether it be the dough, the filling and of course guarding the top secret recipe.  You should definitely use a thermometer when making the custard to get it just right.  You can pick one up here.  

These pais de natat are delightful and well worth the effort, just take it one step at a time and you will be just fine. They are best enjoyed with a little shot of strong coffee that they call um bica.  These little espresso’s are only about 2-3 oz’s and perfect as a little pick-me-up.

Did you know that half of the “New World” belonged to Portugal?  Way back in 1494, the Treay of Tordesillas was signed and gave Portugal the eastern half of the New World.  It included Brazil, Africa and Asia.  This ended up making them the first global empire in history.  They were also one of the longest lived colonial powers.  It lasted for almost six centuries when Macau was just given back to China in 1999.  If you would like to learn more about this amazing European country be sure to check out “Our Journey to Portugal”.  Plus, there you can get more delicious and authentic Portuguese recipes.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

4 beautiful pais de nata custard tarts in a muffin pan.
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5 from 2 votes

Piais de Nata (Portuguese Custard Tarts)

Little bites of heaven, these take a while to make but well worth the effort.  Transport yourself to Portugal  in one bite!
Course Dessert
Cuisine portuguese
Prep Time 2 hours
Cook Time 30 minutes
Chill 2 hours
Total Time 2 hours 30 minutes
Servings 24
Calories 174kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

    For the dough

    • 2 cups minus 2 tablespoons all-purpose flour
    • 1/4 teaspoon sea salt
    • 3/4 cup plus two tablespoons water
    • 1 cup 227 g / 8 0z unsalted butter room temperature, stirred until smooth

    For the custard

    • 3 tablespoons all-purpose flour
    • 1 1/4 cups milk divided
    • 1 1/3 cups granulated sugar
    • 2/3 cup water
    • 1 cinnamon stick
    • 1/2 teaspoon pure vanilla extract
    • 6 large egg yolks whisked
    • Powdered sugar optional
    • Cinnamon optional

    Instructions

    Instructions

    • To make the dough, place the flour, salt, and water in the bowl of a stand mixer fitted with a  dough hook. Mix for about 30 seconds until soft dough forms that cleans the side of the bowl.
    • Place the dough on a generously floured work surface. Pat the dough into a 6-inch square using a pastry scraper. Sprinkle with flour, cover with plastic wrap, and let the dough rest for 15 minutes.
    • Roll the dough into an 18-inch square. Use the scraper to lift the dough and add flour underneath to avoid the dough sticking.
    • Brush excess flour off the top of the dough, trim any uneven edges with a pastry cutter, and using a small offset spatula dot and then spread the left two-thirds of the dough with a little less than one-third of the butter to within 1 inch of the edge.
    • Neatly fold over the unbuttered right third of the dough using the pastry scraper to loosen it if it sticks, brush off any excess flour, then fold over the left third. Starting from the top, pat down the packet with your hand to release air bubbles, then pinch the edges closed. Brush off any excess flour.
    • Turn the dough packet 90 degrees to the left so the fold is facing you. Lift the packet and flour the work surface. Once again roll out to an 18-inch square, then dot and spread the left two-thirds of the dough with one-third of the butter, and fold the dough as in steps 4 and 5.
    • For the last rolling, turn the packet 90 degrees to the left and roll out the dough to an 18-by-21-inch rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface.
    • Using the spatula as an aid, lift the edge closest to you and roll the dough away from you into a tight log, brushing the excess flour from the underside as you go. Trim the ends and cut the log in half. Wrap each piece in plastic wrap and chill for 2 hours or preferably overnight.
    • Now make the custard. In a medium bowl, whisk the flour and 1/4 cup of the milk until smooth. Set aside.
    • Bring the sugar, cinnamon, and water to a boil in a small saucepan and cook until an instant-read thermometer registers 220°F.  Do not stir.
    • Meanwhile, in another small saucepan, scald the remaining 1 cup milk. Whisk the hot milk into the flour mixture.
    • Remove the cinnamon stick then pour the sugar syrup in a thin stream into the hot milk-and-flour mixture, whisking briskly. Add the vanilla and stir for a minute until very warm but not hot. Whisk in the yolks, strain the mixture through a sieve into a bowl, cover with plastic wrap, and set aside.
    • Assemble and bake the pastries
    • Heat the oven to 550°F for at least one hour.  Remove the pastry from the refrigerator and roll it gently back and forth on lightly floured work surface until it’s about an inch in diameter and 15 inches long. Cut it into 1.25-inch pieces. Place the dough pieces cut-side down into each of the the 12 cups of the 12-cup muffin pan. Let the dough pieces soften several minutes until they become soft and pliable.
    • Dip your thumbs into the water, then press straight down into the middle of the dough piece. Flatten it against the bottom of the cup to a thickness of about 1/8 inch, then smooth the dough up the sides and create a raised lip about 1/8 inch above the pan. The pastry sides should be thinner than the bottom.
    • Fill each cup 3/4 full with the slightly warm custard. Bake the tarts until the edges of the dough are brown, about 10-12 minutes.  If the tarts are not browning as much as you would like place them under a broiler for just a brief minute.
    • Remove from the oven and allow the tarts to cool a few minutes in the pan, then transfer to a rack and cool until just warm. Repeat the steps with the remaining dough and custard mix.
    • You can sprinkle the tarts generously with powdered sugar, then cinnamon before serving but it is optional.

    Notes

    Be sure to take note of the chill time a minimum of 2 hours is required and better if you can leave it overnight. 
    Try to remove as much flour as possible when working with the dough. The tart will get a bit tough otherwise.
    Make certain to preheat your oven for at least one hour before baking.

    Nutrition

    Calories: 174kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 33mg | Potassium: 35mg | Sugar: 11g | Vitamin A: 320IU | Calcium: 25mg | Iron: 0.7mg

    Filed Under: Dessert, Portugal, Recipes

    Welcome to International Cuisine

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    I love to cook, photograph, and especially travel. I hope you enjoy this culinary and cultural adventure around the world. Be sure to join the journey so you don't miss a thing. It's free!

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