Get the latest Portuguese recipes from Group Recipes. http://www.grouprecipes.com/tag/portuguese A delicious recipe passed down from my fiance's vovou (pronounced voh-Voh; grandmother), a wonderful old woman from the Azores (Portuguese islands). http://www.grouprecipes.com/106002/portuguese-sopas.html This is a way of preparing egg yolks and sugar (Portugal's favorite taste) for sweets. Egg threads look like mounds of yellow noodles and are served as a garnish to cakes and puddings. They are a little troublesome to make and professional cooks have a funnel with various narrow openings to make the egg yolks drop in fine threads over the boiling sugar. Failing a special funnel, one must of course use and ordinary one, but the operation becomes much more precarious, and success does not always ensue. Nevertheless, do not dismay, because any egg yolk dropped unevenly over the syrup will be still edible, though less pretty to look at :) http://www.grouprecipes.com/105079/egg-threads.html A Cataplana is a special vessel made of copper which interlocks perfectly permitting a complete turning. A good saucepan with a tight-fitting lid will do when a cataplana is not available. This is a perfect starter. http://www.grouprecipes.com/104486/cockles-in-a-cataplana-pan.html These small cake-like sweets are as delicious as the town they come from: Leiria (Portugal) http://www.grouprecipes.com/104485/breeze-from-the-lis-river.html Portuguese pockets with sweet chickpea-lemon filling which just melt in your mouth: azevias de grão, a Portuguese Christmas dessert dish.some more information about the filling: you can serve azevias with chickpea filling, the one I just wrote abozt, but azevias are also eaten with sweet potato (azevias de batata doce), white beans (azevias de feijão). if you prefer to make a filling with sweet potato or white beans then just cook those vegetables and add same ingredients as you would add when choosing chickpeas. Just beware cause sweet potato is already a bit sweet. Some recipes omit yolks. Good luck in experimenting. http://www.grouprecipes.com/98206/portuguese-pockets-with-sweet-chickpea.html Crème caramel, flan, flam, bánh flan, leche flan, pudim de ovos, caramel custard - this dessert is a celebrity, worldwide beloved. I was never a fan of it cause I never ate a really delicious one, probably. Here in Central Europe other custard and pudding-like desserts are eaten. So I decided to prepare a flan on my own. With papaya flavour :) The technique was interesting, expectations were high and results... Make yourself this Portuguese papaya flan, pudim de papaia, it's worth your effort! http://www.grouprecipes.com/98205/portuguese-papaya-flan.html Authentic Portuguese recipe handed down in my family. If you like HOT this is it. http://www.grouprecipes.com/96862/portuguse-style-hot-barbecued-chicken.html Different this on the fried bread favorite, a favorite of kids http://www.grouprecipes.com/96207/easy-malasadas.html In Portugal you see chicken being roasted on a electric spin roast constantly. They are marinated for hours previously and the spicy flavours sip into the flesh during the cooking process. Piri Piri is the spice of preference. This Spice gives the chicken an Amazing flavour! According to Wikipedia:Piri-piri, peri-peri or peli-peli is the name used in Mozambique and Angola to describe the African bird's-eye chili. The variations in spelling derive from the various pronunciations of the word in parts of Africa, although "piri-piri" is the correct spelling in Portuguese.In Mozambican cuisine, piri-piri is often used in preparing sauces and marinades for roast and grilled dishes, especially chicken and various fish. Piri-piri is widely used in a vast number of dishes of Portuguese cuisine. Not having an electric spit roast at home I decided to create my homemade version. The secret is in the marinade, which should be for at least two hours. http://www.grouprecipes.com/95964/spicy-roast-chicken-portuguese-style.html My dad has been asking for Rissóis de Camarão for a while now. I made them for the 1st time today for his birthday :-) http://www.grouprecipes.com/91215/rissois-de-camarao---portuguese-shrimp-turnovers.html