Bringing a taste of Portugal at home

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Portugal is an ideal country to forget that diet and dive into the local cuisine.

Do not expect to enjoy "haute cuisine" food not vote early in the day, but the Portuguese often eat a breakfast, usually a decision on a coffee and a sandwich. Often you will usually see the locals enjoy a quick snack at a bar on the way to work.

Lunch and dinner are very different and extremely enjoyable experience though.

Portuguese people really lovehis kitchen, and you can expect to get large portions when eating in restaurants or cafes. Mid-meal a day can be a long job, usually between 1 and 3, and made independent of the heat, the Portuguese have a hot meal in a bar. Dinner is served 7:00-9:00, and again, is usually a hot meal cooked.

The real value of Portuguese cuisine is often described as "the basic ingredients, perfectly prepared.

Portuguese cuisine is generally very good basis onQuality, fresh local produce, usually fish, meat, olive oil, tomatoes and spices.

A good meal starts with a course of Portuguese soup.

The famous Portuguese soup, green heat is a healthy, delicious soup of cabbage and cabbage, potatoes and spicy sausage. Caldo Verde is the province of Minho, but is easily accessible throughout Portugal, from Lisbon to the Algarve resort.

Here's a recipe for green heat, which will bringThe taste of Portugal in your home

Recipe Caldo verde (cabbage soup)

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1 pounds stew beef (chop into one inch pieces)

1 / 2 lb Chour sausage (sliced thin)

6 cups (1.42 liters) of water

Dash Low Sodium Salt

three large potatoes, cubed

three carrots, 1 "cubes

1.5 pounds (680g) green cabbage, finely chopped 1 package frozen or thawed cabbage

half cabbage (chopped)

1 / 2pkg. macaroni (preferably) elbow

1 can of white beans (all beans will do)

1 hot pepper (remove seeds), finely chopped

1 / 3 teaspoon paprika

1 tablespoon olive oil

Instructions:

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Peel and chop the root vegetables.

In a large pot with water and stew beef, or linguia Chour and lo-sodium salt.

Bring to boil and then cover and cook until the beef and soldering are quite Linguiça or chorico Offer in the field.

Then add the peppers, carrots, beans (if used) from them, red pepper, cabbage and chopped cabbage and mix well.

Cover the pan and cook for three quarters of an hour, replacing cooked properly until the cabbage.

When the cabbage is cooked, add the olive oil, potatoes and pasta.

Be sure to keep stirring the soup the potatoes into cubes and pasta does not stick to the base of the pot.

Simmer (keeping the pan lid) until the potatoes and> Pasta Pasta is not ready for consumption.

Caldo verde can be served as an appetizer or as a healthy meal in itself.