Caracóis - Portuguese Snails

The French call them Escargot, we call them Caracóis - they’re not the same type of snail, nor do we bathe them in butter like the French, but they’re equally delicious, and right now they’re available in restaurants across the country.

I’m pretty sure every culture around the globe has some sort of food that makes some folks cringe, and snails might just be one of those. But rest assured there’s a ‘process’ to get these slippery fellows ready for the pot. Here in the Algarve and likely around the country, snails undergo a ‘drying process’ which means keeping them in burlap bags with herbs for approximately 15 days, only then are they properly dry and ready to eat.

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Pasteis de Bacalhau - Portuguese Codfish Cakes

For some reason, I have an image imprinted on my mind that Pasteis de Bacalhau are the perfect snack - appetizer, tapa, picknick food, and all around great fast bite. I’m also discovering, I don’t make them often enough.

With summer around the corner, I’m thinking this is going to be a recipe I’ll be making much more often. One batch of these little guys goes far; well depending on how many hungry bellies are hanging around. When I make them to have at home, they last for a couple of days and are great pulled apart and added to a salad or filling for a sandwich…but best of all they’re good hot or cold. But my favorite is hot out of the fryer and lightly dipped in a nice aioli. I know aioli is Italian and not Portuguese, but hey my forefathers navigated around the globe bringing back spices, herbs and all sorts of foreign influences…why not do the same today? Sometimes mixing things up can produce some delicious results!

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Folar da Páscoa - Portuguese Easter Cake

Seems the Easter bunny has arrived and Easter is in full swing here in the Algarve. Actually truth be told, Easter eggs started popping up in shops everywhere, about two weeks ago. Can’t hold out on the Portuguese sweet tooth too long or possible chaos might ensue.

Like many European countries, Portugal has a strong Catholic belief that drives most of its cultural events. This time of year is of course passover, then in a few days, Easter. Churches will be filled for mass and various processions will be happening throughout local towns and villages, and like everywhere Easter is celebrated, Easter egg hunts will be organized and A LOT of chocolate will be devored. But in the Algarve, we have a little something special that challenges, even the likes of chocolate…we call it “Folar da Páscoa”. Read more

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Carapaus Alimados - Salted Lemon Mackerel

I had been thinking about writing this post for a while, but first I had to get over the idea of cleaning the fish. I have to confess gutting and cutting the heads off a fish, or anything else for that matter, is well, not exactly my cup of tea. So, when a family member and pro at this told me she was making “Carapaus Alimados” (salted lemon Mackerel) for lunch the next day…I shamelessly confessed my plight and asked to witness this time old Algarvian recipe.

Carapaus Alimados Portuguese Dish

Carapaus Alimados is a simple, but unique dish of partially salted mackerel, served with quality olive oil, tons of fresh garlic and fresh squeezed lemon juice to top it all off. I haven’t been able to confirm this, but the “Alimado” leads me to believe the name is possibly derived from the final flavoring of lemon on the fish when served. But if anyone knows different, I love hearing where things come from and how they got their name so feel free to contribute your insight. Back to the fish…the fish goes through a temporary salting process that gives it unique flavours and texture, then a light boil and finally the skin is removed, to then be served with oil, garlic and lemon. If you have to clean the fish yourself its a bit of work, but a very nice dish that’s definitely worth a try.

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Chocolate Truffles & Adventures

Update on the “Festival de Chocolate in Obidos“– it’s confirmed, we will be making the drive north, from Algarve to Obidos on Sunday. Can’t wait!

In the spirit of the Chocolate Festival, Moses and I couldn’t resist indulging in an appetizer, so to speak…so we made a small batch of handmade Chocolate & Port Truffles (you can find the recipe below) to kick start our chocolate adventures this weekend.

Yummy Chocolate Trufles

If you’re in Portugal between now, and the 24th of February, we highly recommend you make the Festival Chocolate in Obidos as part of your things to do.

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Stewed Peas & Eggs - Griséus Com Ovos

It feels like forever since I was in the kitchen. Taking time off after the holidays was nice, but there’s something to be said about the joy of banging around some pots and pans.

Over the last few days I’ve had an old Algarvian recipe stuck in my mind, so I must be longing for the old days of Griséus Com Ovos – Stewed Peas and Eggs. Yes, I know it sounds like a strange combination, but they’re very tasty and if you happen to be on an “all protein diet”, these little green morsels are a great.

Stewed Peas and Eggs