Portuguese / English Food Dictionary

[Chef #635722]

ok, the creme de leite seems to be a central american sour cream b/c I found a version in ShopRite here in NJ. I will buy low-fat sour cream and they should do fine for that one.
Thanks for all the info

[dihujo]

fermento Royal is baking powder

bicarbonato de sodio is bicarbonate of soda

requeijão is fresh, quite solid, bland, very white cheese usually sold in small plastic containers. Definatly not what's in the picture!! You can make someting like it by mixing vinegar with milk and straining it, but I can't remember the quantities!!

Kiwidutch you would have seen it in the supermarkets in the deli section small round white cheeses, usually on a tray because they let off liquid. Sometimes served in restaurantes as a cover with the bread and sardine paté!

[Mia #3]

Just a small correction, Caldo Verde is not Cabbage Soup, thats a total different soup, Caldo verde is made of Kale leaves. If you don't use the Kale leaves you will not get the same results, take it from a Portuguese.

[French Tart]

Mia #3 wrote:
Just a small correction, Caldo Verde is not Cabbage Soup, thats a total different soup, Caldo verde is made of Kale leaves. If you don't use the Kale leaves you will not get the same results, take it from a Portuguese.

Thanks so much for your correction Mia - we love seeing new people drop by - I will mention this correction to KiwiDutch who posted the list - I love kale by the way, and chard too! It is wonderful to have an expert stop by - PLEASE do join in with all the forum has to offer.............and do tell us about yourself!

I am French Tart or FT for short, and if you go to my about me page, you can read more about me there...........I co-host this forum with KiwiDutch and StellaMae - we welcome you!!!

FT

FT

[Mia #3]

Thank you for your comments, I wasn't sure whether or not I should of made the correction. I have'nt been around for too long, so I'm still learning the ropes. I do however have my own page, and 3 receipes publish, will be doing more in the near furture. This is a great way of getting to meet new people and sharring new receipes. Also I get to use my Inglish.

[French Tart]

Mia #3 wrote:
Thank you for your comments, I wasn't sure whether or not I should of made the correction. I have'nt been around for too long, so I'm still learning the ropes. I do however have my own page, and 3 receipes publish, will be doing more in the near furture. This is a great way of getting to meet new people and sharring new receipes. Also I get to use my Inglish.

We ALWAYS welcome comments, corrections and suggestions...........it is wonderful to see you here! I will look at your 3 recipes - keep on posting!
FT

[Mia #3]

Really need some help translating, I want to post a Portuguese recipe, but I'm not sure of the correct name for the ingredient I need to use. Its a red paste made of plain red peppers, you buy it in a jar, we use that in alot of our
recipes here in Portugal. Can anyone tell the correct name in
Ingles? I have some great recipes I'd love to share that has this paste. Any ideas will be appreciated.

[Mia #3]

FT. can you tell me if this forum is still open to everyone???
I keep checking but see no ones chatting,its too bad I was enjoying it.

[realbirdlady]

Quote:
Its a red paste made of plain red peppers, you buy it in a jar, we use that in alot of our recipes here in Portugal.

"Plain" red peppers is the sweet ones, not hot, what in the US has usually been called pimento? I don't think usually you can get paste here. Usually you buy a little jar of strips of pepper in liquid, so they're really soft, and mash it up with a fork.


(There's a recipe here at zaar for pimento paste, but it uses red bell peppers, which is different but a common substitution.)


Anyways, I came over here to ask about String Beans / Feijao Verde Ou Carrpato Guisado . What does "Carrpato Stew" relate to? A place? You're supposed to eat it when you're sick? ?? Thanks

[Mia #3]

Hi I want to thank you very much for your help. Regarding your question about Feijao Verde there is a stew receipe that I have somewhere, that we use quite often here in Portugal. As for it being called "Carrpato" I've never heard it being refered to that name.
Can you give me any futher information regarding the receipe?? I'll will try and help the best way that I can.

[chefiecamacho]

Hey...
was just going through your list and I don't think I saw clams on there. I was just in Portugal and loved the fresh clams Portuguese style.

Amêijoas = clams

[dihujo]

Massa de pimentão. It's just pureed red pepper!

Take a lot of red peppers cut them and take out the seeds then cut them into strips. Place a layer of pepper strips in a bowl and cover with rock salt continue until you've used up all the peppers finishing with a layer of salt. Place in fridge for about 4 days, drain. Puree the peppers with a Passe Vite (I think its a moulie), I've tried mincing but it doesn't get the desired texture.Leave the paste to drain on a tea towel over a bowl over night. Next day scrape the paste into a jar and cover with about 1cm of olive oil.

It takes a lot of peppers to make a jar, but well worth it. Used mainly to marinade pork for Carne de Porco a Alentejana or Portuguesa

[Mia #3]

Hi Kiwidutch its been awhile my friend, Tried to Zmail you, but cant get through,LOTS been going on. I just want to confirm that yes Baking Powder is Fermento Royal. If you should need further help please feel free. Take care sweetie....

[Hanks52]

I really like English food, but have not got a chance to taste Portuguese yet

[Mia #3]

Well when you get the chance give our Portuguese recipes a try, Im sure you'll enjoy them as well.