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    You are in: Home / Cookbooks / Portugal/Spain
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    21 recipes in

    Portugal/Spain

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    This is traditionally eaten for breakfast in Spain, but is similar to Italian bruchetta, which is usually considered and appetizer. So enjoy it any time of the day. If your tomatoes are small, you will want more - if really big, one should do it, this is very flexible.

    Recipe #369679

    The Spanish word fro Omelet is Tortilla, although it is nothing like the Mexican tortilla! A quick, delicious Brunch or weekday dinner doesn't get much easier than this! Zaar World Tour 8

    Recipe #483514

    Salty, sweet and laced with smoke -- the perfect kind of almond for a party. If any remain the next day, savor them over a salad topped with sliced ripe pears and shaved Manchego cheese. From 'EatingWell.com' and posted for ZWT5. NOTE: Cooling time included in PREP time.

    Recipe #371085

    Simple and delicious, perfect for a cool evening or as an after dinner drink.

    Recipe #369734

    The best way I described this to friends is that it is the Barcelona equivalent of fries and ketchup but so much better!

    Recipe #483714

    Entered for ZWT 5 - round 1. In Portugal, rissoles are known as rissóis and are usually filled with cod, minced meat, shrimp or (less frequently) chicken or a combination of cheese and ham. The Australian rissole is generally made from minced meat without a pastry covering, but sometimes with breadcrumbs.Mostly cooked on a BBQ all year round. The New Zealand rissole is much the same as the Australian rissole but may contain diced yellow onion and cooked on a BBQ as a healthier option during summer

    Recipe #369700

    From "The Art of Spanish Cooking" by Betty Wason. For variation, you may add pimiento-stuffed olives, strips of bright pimiento or black olives.

    Recipe #483086

    Choose whatever blue cheese you prefer but make sure it is slightly creamy. The broiling softens the cheese and brings the two flavours together. Created by Jennifer McLagan and Heather Trim for Food and Drink.

    Recipe #211340

    Ooooh! Flan! With a carmelized crust....and a hint of coffee flavor...luscious! Only make when you have company, so you don't make a pig of yourself!! It's important to use a nice heavy saucepan to carmelize the sugar so it doesn't scorch or burn. Prep time does not include the 8 hour chill time!

    Recipe #409426

    This recipe is from Global Recipes.com

    Recipe #370137

    2 Reviews |  By Elmotoo

    from a lovely little website sharing traditional Spanish recipes! posted for ZWT8. The eggs can be fried separately and then placed on top of the peas and ham before serving to cut down on cooking time Serve with chunks of warm bread

    Recipe #483730

    2 Reviews |  By loof

    These yummy oatmeal cookies are great for the holidays or anytime!

    Recipe #400214

    This recipe is submitted for play in ZWT8 – Spain/Portugal. It is a recipe by Ana Patuleia Ortins. Which came first, the Prego rolls of South Africa or the Portuguese Prego no Pão on the mainland. In South Africa, you will find these are very popular for Saturday lunches and served up with an ice-cold beer. This dish is also called by some as Bife no Prego.

    Recipe #482404

    Chilindron fefers to combining smoked ham with fresh vegetables.This recipe is from the Aragon region of Spain. I haven't made it yet! For Zaar World Tour 8

    Recipe #483466

    This is one of the Zaar recipes that I adopted. I hope to prepare this one soon, but I will modify the instructions for oven cooking instead of microwave.

    Recipe #6863

    A popular Portuguese Stew, flavored with lemon and garlic. For Zaar World Tour 8

    Recipe #483557

    The Day of the Three Kings, January 6, is set aside for exchanging Christmas presents, since it was twelve nights after the birth of the baby Jesus that the three wise men arrived bearing gifts. For this occasion a loaf of bread is baked in the shape of a crown, flavoured with lemon and orange zest, brandy and orange flower water, decorated with candied fruits and flaked almonds. A silver coin, a china figurine or a dry bean are also hidden in the cake. From: Worldwide Gourmet

    Recipe #229293

    This is my mum's favourite nibblies (other than sweets). Don't add any extra salt as olives are naturally salty. The cayenne pepper can be upped if you like a bit more bite. Any stuffed spanish olive will do, and they must be stuffed. The un-stuffed ones hold too much grease.

    Recipe #483443

    This couldn't be easier, yet has Old World taste! Freeze a loaf to have one on hand at all times. Just thaw it, warm it, and it tastes like fresh-baked.

    Recipe #481957

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

    Recipe #483586

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