Cooking Class

Portuguese traditional food recipes

Serves 12

Algarve style salad

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.


peppers - 3
purple onion - 1
cucumber - 3
tomato - 6
olive oil - q.b.
oregano - q.b.
salt - q.b.

Cooking steps

1. Cut the peppers in half and place them in the oven at 200 C (use vegetable paper on the tray).
2. Peel the cucumbers and cut them into 4 pieces vertically
3. Cut the tomatoes into half slices
4. Cut the onions in thin slices
5. Remove the peppers and peel them. Cut peppers in desire shape
6. Mix everything with oregano and olive oil

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)

Leek 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
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 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)

Azorean pineapple carpaccio

In the Azores, the local pineapple can be eaten with blood sausage as a starter or with mint as dessert.


pineapple - 1
lime peel - 1
mint - 50g
pomegranate - 1
pineapple jam - q.b.

Cooking steps

1. Cut the pineapple in half, remove the hard center and put it in the oven at 180 C.
2. Boil the water and add mint.
3. Remove and reserve mint and add sugar.
4. Blitz the mint and sugar syrup in a kitchen robot
5. Keep turning pineapple until is brownish on the outside
6. Plate with a spoon of Greek yogurt, jam, pomegranate, finely chopped mint leaves, lime zest and finalize it like a master with the mint syrup

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.