portuguese recipe

Portuguese Milk Tarts, Queijadas de Leite, are a sweet, creamy, traditional Portuguese dessert recipe made with simple ingredients.

Portuguese Milk Tarts {Queijadas de Leite}

Sugar

Flour

Eggs (beaten)

Butter (melted)

milk

Cinnamon

Preheat oven to 400 degrees F.

In a large bowl combine 2 cups of sugar and flour.

Whisk in beaten eggs, then add melted butter, continuing to whisk, and then milk.

Pour mixture into greased muffin tin, filling them to a little more than ¾ full.

Bake on center rack for 30 mins or until sides and top are golden.

Remove the tarts from muffin tin while hot by running a sharp knife around the sides and lifting them out.

Mix sugar and cinnamon together and sprinkle over the tarts as a topping.

Serve the same day or store in cool place until ready to serve. Can be made 1 day ahead and served at room temperature.

Pão de deus, also known as estaladinho or arrufada, is a typical Portuguese bun with a grated coconut-based cream prepared with eggs and sugar. It is perfect for breakfast, as well as for a sweet or savory snack.

Pão de Deus

flour

milk ((warm, 95F/36C))

eggs (, beaten)

brown sugar

salt

unsalted butter

active dry yeast

coconut

caster sugar

eggs

water

Stand mixer

Dissolve the yeast in 1 cup of warm milk. Let stand for 15 minutes.

In the bowl of a stand mixer, add the flour and dig a well.

Add the brown sugar, eggs, milk and dissolved yeast.

Knead for a few minutes using the dough hook.

Slowly incorporate the butter while mixing. Add the salt.

Knead for 5 minutes at medium speed or until smooth and non-sticky.

If necessary, add a little warm milk if the dough is too compact or some flour if it is too soft or sticky.

Place the dough in a large bowl, cover with a cloth and let rise in a warm place for 2 hours. It must at least double in volume.

Shape the pães de deus either in the shape of a ball about 2 inches in diameter or in your preferred mold.

Cover them with a cloth and let them rise again for 45 minutes in a warm place.

Preheat the oven to 350F/180C, and prepare the bread topping in the meantime.

In a bowl, vigorously whisk the eggs, grated coconut and sugar.

In another bowl, beat the two egg yolks and water and brush the bread with this mixture.

Place the coconut cream on top of each pão de deus.

Bake for 15 to 20 minutes.

Bolo do caco is a delicious sweet potato flatbread with a hard but thin crust and with a soft and airy crumb. It is a staple of the cuisine of Madeira, an island off the coast of Portugal.

Bolo do Caco

sweet potato

all-purpose flour

water ((warm at 95F / 35C))

Peel the sweet potatoes. Cut into large pieces and place in a saucepan.

Cover with water, bring to a boil and cook covered for 20 minutes over medium-high heat.

Drain the sweet potatoes and mash them. Add salt.

Mix the yeast and water and let stand for 10 minutes.

Pour the flour into a large salad bowl.

Dig a well in the center and add the mashed sweet potato and yeast.

Knead to obtain a homogeneous and elastic dough.

Let the dough ferment for 3 days in the refrigerator.

After 3 days, divide the dough into 8 to 10 pieces of equal weight on a work surface dusted with flour.

Form balls and flatten them to a thickness of about 1 inch (2,5cm).

Let them rest for 30 minutes in a warm place, protected from drafts.

Heat a dry pan over medium-high heat and cook the bolos do caco on both sides until a thin and slightly hard crust is formed. Turn them over very regularly.

Then take each bolo do caco with tongs and turn them around on the hot pan to bake the sides.

Serve warm or lukewarm with salted butter and parsley.

Ultra-tender with a slightly spicy kick, this barbecue favourite is not only addictive—it’ll give your beloved Portuguese chicken restaurant a run for its money.

Portuguese-Style Grilled Chicken (The Best)

shallots, thinly sliced

½ cup ml) olive oil

tbsp ml) store-bought piri piri sauce

paprika

½ cup ml) white wine

½ cup ml) chicken broth

½ cup g) unsalted butter,

garlic, chopped

whole chicken, about 4 lb (1.8 kg)

lemon

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In a small saucepan over high heat, brown the shallots in ¼ cup (60 ml) of the oil. Add the piri piri and paprika. Cook for 1 minute. Add the remaining oil (¼ cup/60 ml), the wine, broth and butter. Let simmer for about 15 minutes or until the sauce thickens slightly. Add the garlic and cook for 1 minute. Set aside.

Spicy Sauce

On a work surface, place the chicken, breast side down. With a chef’s knife or kitchen shears, remove the backbone and push down to open the chicken flat. 

Season the interior and exterior with the salt and rub with the cut side of the lemon for about 3 minutes or until the salt begins to dissolve. Let rest for 5 minutes. Place the chicken in a large glass dish. Coat with ¼ cup (60 ml) of the spicy sauce. Cover with plastic wrap. Transfer the remaining sauce to an airtight container. Refrigerate the chicken and the sauce for 12 hours or overnight.

Preheat one side of the grill, setting the burners to high. Oil the grate.

Drain the chicken. Place flat on the unheated section of the grill, skin side down. Close the lid and cook for 45 minutes. Flip the chicken and continue cooking for about 30 minutes or until a meat thermometer inserted into the thigh, without touching the bone, reads 180°F (82°C). Finish by crisping the skin on the heated section of the grill. 

Meanwhile, in a saucepan over medium-low heat, warm the reserved spicy sauce.

Cut the chicken into pieces. Brush generously with the reserved sauce.

Chicken

Le meilleur que j'ai fait maison. Merci Ricardo

J'adore cette recette avec des hauts de cuisse de poulet que j'accompagne avec des frites de Rutabaga cuites au four et que je sers avec mayo épicé et des légumes cuits au four. Un vrai délice!

Absolument incroyable sur charbon de bois. J'ai utilisé la piri piri en bouteille du St Hubert. Servi avec un riz aux légumes avec tomates cerises et ça s'agencait parfaitement. Ne pas lésiner sur la sauce lors du service. Se mange un peu comme un ragoût de poulet. Engin une bonne recette de poulet portugais!

Je suis vg, donc j’ai gouté à la sauce grâce à du tofu et c’est excellent. Ma famille a adoré ce poulet.,,, Merciiiii encore à L’équipe Ricardooooo!

Beaucoup de question sur la sauce qui fige.  Je n’ai pas la réponse.

Je n'ai pas de barbecue, est-il possible de faire cette recette au four?

Excellente cette recette! Poulet tendre et juteux à souhait. Bravo à toute l’équipe pour votre site de belles et bonnes recettes gratuites. Je suis vendue à Ricardo! ☺️

J'ai beaucoup aimé la technique de cuisson au BBQ. Par contre, le poulet était trop salé et nous n'avons pas apprécié la sauce. La prochaine fois, je badigeonnerais seulement de sauce Piri piri.

Quelle excellente recette! Le poulet est juteux et savoureux. La sauce ajoute encore plus de saveur. Je l’ai accompagné d’une autre excellente recette de Ricardo: Salade de pommes de terre grillées. À refaire absolument!

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