Portuguese Bacalhau Summer Salad
Portuguese Bacalhau salad – and here comes my sunny twist on the classic Portuguese meia desfeita: saffron-marinated bacalhau, chickpeas, eggs, and slow-cooked onions, lifted with lots of fresh herbs, lemon,
Portuguese Bacalhau salad – and here comes my sunny twist on the classic Portuguese meia desfeita: saffron-marinated bacalhau, chickpeas, eggs, and slow-cooked onions, lifted with lots of fresh herbs, lemon,
Bacalhau com Broa – flaky Portuguese cod with a crunchy cornbread crust and a little twist: my punchy sundried tomato salsa. For this recipe, I was inspired by my travels
Crispy Moselle fish meets brothy Portuguese tomato rice – two culinary traditions that both feel right at home in Ehnen. For this recipe, I’ve combined Portugal’s arroz de tomate –
Looking for a quiche with a twist? This savoury Portuguese Alheira Quiche combines smoky alheira sausage with sweet leeks and a chorizo topping for extra depth. The result is a
Portuguese Arroz de Marisco – seafood rice – is one of my absolute favourite dishes to order when in Portugal. Heaps of seafood including prawns, mussels, clams and calamari are
Can it get any more decadent than this Francesinha with a Luxembourgish twist?! I’ve swapped the Portuguese sausages with Luxembourgish Wäinzoossiss sausage and used smoked pork collar (Judd) instead of
Oh Portuguese Arroz Doce! There is something so comforting about a bowl of rice pudding – especially when it’s sprinkled with cinnamon. The Portuguese make an excellent arroz doce with
Madeiran Bolo de Mel (honey cake) is a rich, spiced cake traditionally made with sugarcane molasses, nuts and warm spices like cinnamon and cloves. Dating back to the 15th century,
Arroz de Pato, or duck rice, is a traditional Portuguese dish that has totally found a fan in me. Shredded duck meat is baked with rice and chorizo until it
Portuguese Bifana is a traditional Portuguese sandwich made with marinated pork slices, seasoned with garlic, paprika and white wine and served with an obligatory dollop of mustard. It’s a typical