Cooking Class

Recipes October 2021

Drinks (serves 4, many times...)

Pink sangria

Pink is the new red, when we’re talking about sangria. If red is the traditional, white wine sangria is less common but it’s crisp, fruity and perfect for summer days. But if you want to impress, pink is the way to go.


rose wine - 1 L
sprite (or another brand cheap sweet clear soda) - 1 L
(frozen) strawberries or berries - 100g

Cooking steps

You can’t go wrong here. Just serve the wine first in a jar, then the soda and finish it with the berries. If you’re feeling posh, add some mint. Don't forget the ice!

Soup (serves 4 to 6)

Caldo verde

More than 500 years ago, Caldo Verde was just a lower class soup from the north of Portugal. Today, Caldo Verde is widely recognized as one of the portuguese finest traditional soups, across all social levels. According to CNN, it’s one of the best soups in the world.


onions - 100 g
garlic cloves - 2
potatoes - 400 g
water - 1 L
portuguese cabbage - 300 g
portuguese chouriço - 1

Cooking steps

1. In a pan saute the onion and the garlic cloves.
2. Peel and cut potatoes in chunks and add with water. Season with salt. Cook over moderate heat for 20 minutes or until the potatoes are cooked.
3. Grind the soup with a blender until the potatoes are completely pureed.
4. Boil the soup and add the cabbage, shredded.
5. Stir and let it boil for five to ten minutes.

Main course (serves 4)

Bacalhau à Brás

Bacalhau (cod) à Brás comes from Mr. Brás tavern, located in Bairro Alto, the man who led it to stardome. From Lisbon, Bacalhau à Brás conquered the world, reaching Macau, Asia. In Spain, this Portuguese delicacy appears on some menus as “Revuelto de bacalao à la Portuguesa” or as “Bacalao Dorado”. Although the origin is still uncertain, it’s a typical Lisbon dish, easy to make with a surprising taste and texture.


onions - 100g
garlic - 2 cloves
shredded soaked cod - 600 g
shoestring potatoes - 200 g to 300g
eggs - 4 to 6
black olives - 50 g
milk - just to cover the cod

Cooking steps

1. In a small pan cook the cod with milk, never letting it boil, for 3 to 5 minutes.
2. In a large pan over saute the chopped onions and minced garlic cloves in olive oil.
3. Strain the cod and reserve the milk.
4. In a bowl, lightly beat the eggs with a part of the cooked milk (let the milk cool to at least 65º).
5. Add the cod and half of the shoestring potatoes to the pan and mix well. Let the potatoes soften a little.
6. Add the eggs to the cod and mix before the eggs are cooked.
7. Add the rest of the shoestring potatoes and olives.
8. Finish with parsley and a bit of olive oil.

Main vegan (serves 4 to 6)

Tofu à Brás

There are many vegan versions of Bacalhau à Brás. This recipe was developed especially for this cooking class, because it is easy to learn and replicate later at home. However, during the class, some innovations and variations might occur!


onions - 100 g
garlic - 2 cloves
tofu - 600 g
shoestring potatoes - 200 g
soy cream - 400 ml
leeks - 2
black olives - 50 g
turmeric - 10 g
beer yeast - 20 g

Cooking steps

1. In a large pan sauté the chopped onions, leeks and garlic cloves in olive oil.
2. In a bowl, lightly mix the soy cream with beer yeast and turmeric.
3. Add the tofu and soy cream to the pan.
4. Reduce cream and add half of the shoestring potatoes to the skillet. Let the potatoes soften a little.
5. Add the rest of the shoestring potatoes and olives.
6. Finish with parsley.

Dessert (serves 8 - 10)

Portuguese rice pudding

Rice pudding in Portugal has always been an obligatory presence at parties, pilgrimages and particularly at weddings. It seems to have come to Portugal through Persia or the Moors. It’s in India and Indonesia that we find the greatest variety, and quality.


carolino rice - 150g
milk - 1.25L
sugar - 150g
egg yolks - 4
water - 250ml
lemon peel - 2
cinnamon powder

Cooking steps

1. Boil water with salt and lemon peel.
2. Add rice.
3. Cook rice, stirring regularly.
4. Boil milk with lemon peel and cinnamon stick
5. When the rice water has evaporated, add the hot milk, little by little, and continue to stir regularly.
6. When rice is cooked remove from heat.
7. Let it cool a bit and little by little, add the yolks and sugar.
7. Bring to low heat again just to cook the yolks, stirring constantly.

Dessert (serves 6)

Farófias - Cloudy eggs

Don’t be fooled by the simplicity of the appearance since it results in an unusual quality dessert. Fortunately, there is a new generation of chefs giving this dessert its due importance.


sugar - 175g
milk - enough to cook the cloudy eggs
lemon peel - 1
Cinnamon powder
eggs - 4

Cooking steps

1. Separate the yolks from the whites.
2. Beat the egg whites until they are firm. Keep beating, add 50 g of sugar (make icing sugar if there's time) until a firm mixture is obtained.
3. Heat milk with the remaining sugar and lemon peel.
4. Reduce heat when milk boils.
5. Cook a big spoon of the egg whites mixture in the milk.
5. Cook for 30 seconds and turn around for another 30 seconds.
6. Remove the cloudy eggs.

1. Cool the milk in which the farófias were cooked.
2. Add the cornstarch dissolved in a little milk.
3. Mix in the beaten yolks.
4. Cook the mix, stirring constantly to cook the yolks and thicken a little.
5. Add a little more sugar if necessary.