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    349 Recipes

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    Padron is a small area of Spain situated very close to the Northern border with Portugal, on the Atlantic coast side and it’s just a short distance south of the famed Santiago de Compostela. So these are a sweet pepper (pimientos de Padrón in Spanish) that originated from South America that you lightly fry and then eat… Then what’s the twist? Well the twist is that for some unknown reason roughly one pepper in 20 or 30 will have a slight kick to it, not a whopping belt of a kick like a Jalapeño or Habanero pepper, but just a pleasant surprise to tickle your taste buds. No, they don’t throw one of a different variety of pepper into the bag as a joke, apparently the “ odd one with a kick” is a natural quirk of this pepper variety. Warning, these are addictive! .. and a brilliant tapas recipe! There is one other similar recipe here, but it uses garlic and balsamic vinegar and a LOT more olive oil, this is the original Spanish recipe from the family that farm Padron Peppers in Herbon – Padron, Spain.

    Recipe #418442

    We have a system where our children can earn treats by tallying up enough weekly points for eating vegetables, tidying up etc. Baking with Mama is a favourite treat on the list as both my children have sweettooths and are seriously fussy eaters, so sweets in this house are limited. Veggies first! DD got some recipe cards "30 easy things to cook and eat" and this is one of the recipe that we have modified it to suit our tastes. I'm delighted to say that she was keen to do chores so that she could earn enough points to make these. 5 1/2 oz = 160g, 4 oz = 100g, 2 oz = 50g. You will also need a round cookie cutter ( or a clean jar lid) to make your cookies and cocktail sticks to make the decoration. You will also need additional flour for rolling out your dough.

    Recipe #330049

    Linette of New Zealand's alpine geothermal town of Hanmer Springs makes the very best Bran Date Muffins.... we swapped some recipes and I have made these for all our Hanmer visitors to rave reviews. If you don't wish to make 20-24 muffins then this mix can be used to make 12 muffins and 1 small loaf. Sultanas can be mixed into the date amount if preferred. Mixture can be made up to 2 days in advance and covered. refridgerated until use. Thanks Linette!

    Recipe #319507

    Made for RSC Contest Numer 11, January 2008. This Spinach Quiche has an extra dimension to it... Wine ! It's a Grown Up sophisticated version that has oodles of flavour with simple ingredients and, allows the hostess to appear to have worked for hours, when in reality, it throws itself together so easily, that it could almost be embarrasing if anyone cottened on. With this recipe and it's French influences you can take your fork, close your eyes and imagine yourself in sunny Provence what ever the weather where you are today.

    Recipe #283039

    I was looking for inspiration for a veggie tray and saw a photo on the Net that got me thinking. From there I devised my own variation and here it is :) Use any cheeses that can be cut into blocks (preferably of different colours for contrast) For instance, I used Westfriese kruidenkaas(a herb cheese), Cantenaar(a yellow mature cheese) and a mild white goats cheese. All measurements are approximate because it depends entirely on how many you are serving and how large you make your "tree". Serve with a pot of toothpicks so that your guest can select their pieces of choice. Excellently healthy for a party crowd and great addition for those of us trying to make our nibbles a little healthier.

    Recipe #280777

    When Dutch young people between the ages of 2 and 99 get up in the morning, this is often the breakfast of choice. It's very very traditional in the Netherlands and here we have Vlokken and Hagelslag in many variations of colours, textures and flavours. What is it, you might ask? well the most basic one looks like the little chocolate bits used in cake decoration LOL, but here it's served up on bread (NEVER toast) for breakfast. If you are really Dutch and/or really brave you eat it as an open sandwich, to the untrained in the art of Hagelslag this can result in more of the chocolate bits on the floor than in your mouth, so beginners might perfer to add an extra slice of bread on the top to keep everything in a little better. Use margarine or slightly softened butter on the bread to help keep everything in place too. For the "quantity" of hagel I have been conservative but for Dutch kids the rule of thumb is: get as much on as you think you can get away with! Enjoy!

    Recipe #278713

    Roscon de Reyes is a Spanish Three Kings cake made at Ephiphany (5th January). I have several different recipes so decided to post them all and let you choose which one suits you best. This recipe is posted per a request by a member and I will make it as soon as I can. If you make it before I do then I would appreciate your feedback. Cooking time includes rising time. Thanks! Epiphany, celebrated in European countries, marks the coming of the wise men who brought gifts to the Christ Child. Epiphany is also called Little Christmas or the Twelfth Night, and is celebrated January 6, twelve nights after Christmas. People from all of the world celebrate Epiphany by exchanging gifts and feasting. A very popular custom that is still celebrated is the making of some kind of "King's Cake" in honor of the three kings. In ancient times in Russia, before Christian Easter was celebrated, the Spring Festival used the round blini, a thick, fried-flour concoction, "as a symbol of the sun's return after the long winter darkness," according to Ermann. The Spanish give gifts on Twelfth Night instead of Christmas, separating the birth of Christ from the gift giving, and in Italy the old woman who brings gifts comes on Epiphany, not Christmas.

    Recipe #274630

    Roscon de Reyes is a Spanish Three Kings cake made at Ephiphany (5th January). I have several different recipes so decided to post them all and let you choose which one suits you best. This recipe is posted per a request by a member and I will make it as soon as I can. If you make it before I do then I would appreciate your feedback. Cooking time includes rising time. Thanks! "Roscon de Reyes" is a traditional dessert, served the night before or morning of “Reyes” or Epiphany, January 6th. "Dia de Reyes" or simply "Reyes" is the day when children in Spain receive gifts from the "Reyes Magos"–Wise Men or Magi. The 3 kings who brought baby Jesus gifts. Instead of gifts from Santa Claus, they receive them from the "Reyes Magos." It is traditional to put several surprises inside the "roscon." A porcelain figure of a baby wrapped in foil and a dry bean are hidden in the dough. Whoever finds the baby will have good luck and be the king of the party, but if you find the bean - pay for the cake!

    Recipe #274628

    Roscon de Reyes is a Spanish Three Kings cake made at Ephiphany (5th January). I have several different recipes so decided to post them all and let you choose which one suits you best. This recipe is posted per a request by a member and I will make it as soon as I can. If you make it before I do then I would appreciate your feedback. Cooking time includes rising time. Thanks!

    Recipe #274547

    Roscon de Reyes is a Spanish Three Kings cake made at Ephiphany (5th January). I have several different recipes so decided to post them all and let you choose which one suits you best. This recipe is posted per a request by a member and I will make it as soon as I can. If you make it before I do then I would appreciate your feedback. Cooking time includes rising time. Thanks!

    Recipe #274545

    Roscon de Reyes is a Spanish Three Kings cake made at Ephiphany (5th January). This recipe is posted per a request by a member and I will make it as soon as I can. The recipe says "1 package active dry yeast" which is not accepted by Zaar computer, I will amend to a specific amount as soon as I have done some research on the package size. If you make it before I do then I would appreciate your feedback. Cooking time includes rising time. Thanks!

    Recipe #274541

    I am working though posting some recipes from my Portuguese cookbooks, this is adapted from Portuguese cooking by Hilaire Walden. I plan on making this recipe but if you make it before I do, I would appreciate the feedback.

    Recipe #271754

    I am working though posting some recipes from my Portuguese cookbooks, this one is adapted from Portuguese cooking by Hilaire Walden. I plan on making this recipe but if you make it before I do, I would appreciate the feedback.

    Recipe #271697

    I am working though posting some recipes from my Portuguese cookbooks, this one is adapted from Portuguese cooking by Hilaire Walden. I like this recipe because it's great for the weight conscious, no butter, egg or milk in the sauce, it uses potato to thicken the sauce. I plan on making this recipe but if you make it before I do, I would appreciate the feedback. You could use a leftover boiled or mashed potato, instead of cooking just one especially for this if you wanted to.

    Recipe #271695

    I picked up a second hand book called Portuguese Cookery by Ursula Bourne, and want to post recipes that I have adapted so that I can make them soonest. I am unclear if this soup is meant to be hot or cold since no reference to heating it is made in the recipe, so will update this one once I have made it. If you make this before I do, I would greatly appreciate your feedback.

    Recipe #271185

    I picked up a second hand book called Portuguese Cookery by Ursula Bourne, and want to post recipes that I have adapted so that I can make them soonest. If you make this before I do I would very much appreciate your feedback.

    Recipe #271100

    I picked up a second hand book called Portuguese Cookery by Ursula Bourne, and want to post recipes that I have adapted so that I can make them soonest. If you make this before I do I would very much appreciate your feedback.

    Recipe #271079

    After looking though 108 Fried potato recipes and seeing none that contain parsley, but no onions, I thought I would post this typically Portuguese version of fried potatoes. The mixture of oil and butter keeps things from burning, but for health reasons I usually use less of the butter. I allow between 30 minutes and 1 hour cooking time to get a more even colour that slower cooking gives and depending on the variety of potato used.

    Recipe #269786

    I had this while on holiday on the island of Sal, of the Cape Verde islands in October 2007. As an ex-Portuguese colony the Portuguese influences are strong. We found this recipe so delicious I had it several times while I was in Cape verde and enjoyed several attempts at making it at home as soon as we got back. This tastes pretty close to the original. If you can possibly use dried salt cod, then please do, the flavour is definitely superior to average ordinary white fish. As usual with salt cod, no additional salt is needed in the recipe, it will be salty enough. For instructions on how to deal with your dried salt cod, I recommend this recipe by Julesong: Recipe #242753. My recipe time assumes that you have soaked and cooked your salt cod already and that you've taken out the bones, so it's flaked and ready to go. I usually hard boil the eggs in the same water with the potatoes and remove them with a slotted spoon once I figure that they have had enough time to have hard boiled. Saves using an extra pot! This can be made a day in advance but more time than stated would be needed in the oven to heat it though.

    Recipe #267140

    Between the teachings of my Grandmother, an Aunt, my Mother and several restaurants I learned a lot about serviette/ napkin folding.. Now that I have already posted all the napkin folds I know, I decided to look for some new ones to learn. This one is from a book and is called Duck Feet.

    Recipe #255403

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