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    You are in: Home / Cookbooks / Om Nom Nommers Spain/Portugal Cookbook 1
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    88 recipes in

    Om Nom Nommers Spain/Portugal Cookbook 1

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    This is a Portuguese meat and gravy dish. Molho is a Portuguese word for gravy.

    Recipe #483600

    Cookies aren’t exactly a specialty of the Portuguese. Traditionally they tend to be crumbly and plain, more like dunking biscuits. One day at a dinner party, though, I had a sweet, thin cookie with a distinctive snap. I immediately made copious notes in my ever-present little black book, nibbling one cookie after the next to discern their various traits. The only thing is, I never asked the hostess for the recipe. I spent months trying to come up with a cookie that matched hers, and finally I think I’ve done her proud. But I ratcheted up the recipe, adding two iconic Portuguese flavors to the mix: olive and lemon. Serve these cookies alone, as a lovely accompaniment to tea, or, my favorite, as a crunchy bite alongside a scoop of vanilla ice cream or lemon sorbet.–David Leite, from leitesculinaria.com

    Recipe #483601

    This dense, cakey bread is a favorite of Elvira André, a prolific food blogger in Portugal — she has four blogs in two languages. Perfect for picnics or a lunch, it also pairs well with a freshly tossed salad or a bowl of light soup. The recipe calls for a firm, yellow Cheddar-like cheese called São Jorge, which comes from the Azorean island of the same name, and for presunto, a dry-cured ham, similar to prosciutto. Spanish Manchego and Italian prosciutto can, respectively, be substituted, although rather bullish on the Portuguese originals.—Elvira André, from Leite's Culinaria.

    Recipe #483603

    This bright-green pea recipe, found so often in Portuguese homes, especially in spring and Easter, is a cinch to make. By the time you have the bacon cooked, the eggs are poached and all you have to do is assemble. Well, if the Portuguese were skilled enough to discover much of the world, forge trade routes, and make salt cod a national treasure, they can certianly make a quick and easy side dish.–David Leite -from Leite's Culinaria.

    Recipe #483602

    Thicker and richer than ordinary cocoa, Spanish cocoa powder is prepared with additional cocoa solids for an extra thick consistency. This makes for a great cup of mocha coffee, that is if you are a coffee lover! Perfect with cookies and sweets, from comidaespana.com.

    Recipe #483604

    Great for summer, recipe courtesy of Spain GourmeTour magazine.

    Recipe #483605

    2 Reviews |  By AlainaF

    Deep fried in extra virgin olive oil, this fried egg is different from what you find in the U.S. With an unset yolk and crackly white edges, it is great with chorizo and potatoes for breakfast or any meal!

    Recipe #483607

    A delightful summer dessert of fresh berries, kirsch soaked sponge cake, and lemon cream. Recipe courtesy of Spain GourmeTour magazine.

    Recipe #483608

    A light and healthy breakfast of yogurt and fruit from a Portuguese recipe blog: paracozinhar.blogspot.com

    Recipe #482701

    Recipe #482708

    Fish, potatoes, and tomatoes baked in a coconut milk sauce. I'm not sure what Edu Guedes is - this recipe is from almanaqueculinario.com

    Recipe #483584

    An interesting savory fried cookie recipe from a Portuguese recipe site by Casa de Nina

    Recipe #483586

    A creamy, frothy, lemonade drink. From Tudo Gustoso

    Recipe #483591

    Recipe #483589

    Light coconut mousse, from Marta Benica

    Recipe #483592

    Refreshing treat during the 10 hot summer months we experience each year here in the south :-) Its quick and easy to toss together. You will need an ice shaver. I like it really tart, you can make it milder by adjusting the amounts of sugar and lime juice.

    Recipe #182125

    5 Reviews |  By Mikekey

    A light dessert with a spicy flavor. Cook time does not include chill time. From Cooking Light.

    Recipe #261671

    A spicy sparkling lemonade. You can make this an adult beverage by substituting white Vinho Verde (a young semi-sparkling wine from Portugal) for the carbonated seltzer. CAUTION: Bird's eye chiles are very hot.

    Recipe #482878

    2 Reviews |  By Mikekey

    This bean soup gets some "bite" from a red chile paste. I have included a link to a homemade version, but you might try a bottle Thai or Indian Chili Paste.

    Recipe #482890

    A spicy condiment used in Portuguese cooking. Use to spice up soups, rubbed onto a chicken before roasting, or add to liquid when cooking vegies.

    Recipe #482885

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