A well-known symbol of Portuguese cuisine, the Pastel de Nata (singular) is a delicacy appreciated all over the world and particularly popular in Brazil, China and South East Asia. Its origins date from around the 17th Century and it’s believed the recipe was created by Catholic monks at the (...)

“In its hometown, Porto, Francesinha is not just a delicacy, it is a religion...“ Francesinha is one of my favourite dishes. It was created in Porto in the 1960s by Daniel da Silva, a returned emigrant from France and Belgium who tried to adapt the French Croque-monsieur to Portuguese taste. The (...)

The origin of the Bacalhau com Natas is unclear but it’s most likely the popular variation of a quite similar recipe created in the 1930’s by Mestre João Ribeiro called ‘Bacalhau à Conde da Guarda’. The original along with other minor differences uses mash potato instead of fried diced potatoes. (...)

This delicious soup comes from the North-Western region of Portugal, Minho. Caldo Verde’s rich flavour results from combining a strong green cabbage (collard greens) with potatoes and boiled chouriço. The original is made with Galician cabbage (“Couve Galega” or “Couve Portuguesa”) which is a (...)

The Portuguese adaptation of the French Toast, Rabanadas are mainly found in Portuguese homes as a Christmas dessert but are delicious any time of the year. This variation is distinctive by combining flavours like cinnamon and lemon with the sweetness of a Port wine syrup. The origin of the (...)