Study in Lisbon

Workshop recipes

During the month of June, we had the pleasure to host the nicest and friendliest Erasmus students we ever met at our kitchens. In 4 events sponsored by the Municipality of Lisbon, 4 groups of 12 international students learned about traditional Portuguese dishes and how to cook them.


The Municipality of Lisbon‘s (CML) and WEAT’s goal was that these students would take home a bit of the Portuguese culture through our gastronomy, enabling them to cook these recipes at their home countries. We hope to have shared our passion for food and allowed these students to taste and learn about some of the great food Portugal has to offer the world.

Caldo verde

Green cabbage soup

This Portuguese cabbage soup, also known as green soup or caldo verde, is a traditional soup made with potatoes, chouriço sausage, and thinly sliced Portuguese cabbage. Hearty, homey, cheap, and comforting as heck.

  • 2 garlic cloves
  • 1 onion
  • 400g potatoes
  • 300g slatted Portuguese cabbage (you can use kale or other green cabbage)
  • 1 chouriço
  • olive oil, salt and black pepper
  1. Place a drizzle of olive oil, garlic, onions and potatoes in a pan, let it brown well and add the whole chouriço.
  2. Cover with water and cook all food.
  3. Remove the chouriço and cut into slices, reserve.
  4. Add 100g of chopped Portuguese cabbage and grind so that the soup turns green.
  5. After crushing, add the remaining chopped Portuguese cabbage.
  6. Season with salt and black pepper to taste and finish with the chouriço slices.

Tomato soup

This delicious tomato soup recipe comes from the southern region of Alentejo, place for great food and traditions. As most of the food in that region, it is a simple dish that takes advantage of the flavour of the ingredients.

  • 1 large chopped white onion
  • 3 tablespoons of oil
  • 1kg of ripe tomatoes cut in half (if off season, use canned peeled tomatoes)
  • 500ml of water
  • 4 small leaves of basil or marjoram
  • Salt
  1. Over medium heat, saute the onion in oil until it wilts and becomes more transparent.
  2. Add the sliced tomatoes, water, basil/marjoram and bay leaves and salt.
  3. Still over medium heat, count 20 minutes after bringing to a boil.
  4. Turn off the heat, and let it cool down; remove the bay leaf and blend in a blender.
  5. Pass the soup through a fine strainer and return to the pan over medium heat.
  6. Serve with slices of bread fried in oil.

Feijoada à Transmontana

Bean stew

Feijoada à Transmontana is the most traditional and popular style of Portuguese feijoada (bean stew) and was the basis for all other feijoadas, including those in Brazil. Originated in the Northern region of Portugal, it’s perfect for a large amount of guests and cold winter days.

  • 1.5kg canned red beans
  • 1 blood sausage
  • 1 farinheira (flour sausage)
  • chouriço (meat sausage)
  • 200g smoked bacon
  • 1/2 pig’s feet
  • 1 small pig’s ear
  • 300g beef
  • 300g streaky pork
  • 6 chicken thighs
  • 300g pork chops
  • 2 onions
  • 4 cloves of garlic
  • 2 ripe tomatoes
  • 300g large rolled heart cabbage
  • 4 carrots
  • 200ml olive oil
  • 100ml cooking wine
  1. In a big pan, with some olive oil and add meat cut in small pieces until almost brown.
  2. Add chopped onions and then chopped garlic.
  3. When meats are brown, add wine and let alcohol evaporate (1 minute).
  4. Cover with hot water and let it boil for 20 minutes.
  5. Add sliced carrots
  6. Wait 5 to 10 minutes and add blood sausage and chouriço.
  7. Wait 5 minutes and add canned beans
  8. Wait 5 minutes and add farinheira.
  9. Taste and if everything isnt’t tender add a little bit more water.
  10. Cut the sausages into slices and serve.

Cozido à portuguesa

Portuguese stew

This recipe varies from region to region, but  it’s always a rich stew that usually includes shin of beef, pork, Portuguese smoked and blood sausages, served with cabbage, carrots, turnips, rice, potatoes and collard greens.

  • 400 grams of beef
  • ½ pig’s feet
  • 1 small pig’s ear
  • 100 grams of bacon
  • 400 grams of spare ribs
  • 1 meat sausage
  • 1 blood sausage
  • 1 portuguese flour sausage (farinheira)
  • 1 small portuguese cabbage
  • 1 small savory cabbage
  • 3  turnips
  • 6  potatoes
  • 6 carrots
  • 200g rice
  1. Start by cooking the beef, pig’s feet and ear and spare ribs.  When they are almost cooked (10 minutes before) add bacon, then blood sausage and chouriço and near the end add the farinheira. Reserve meat and broth.
  2. Then use the meat broth to cook the vegetables separately. First cabagges and reserve.
  3. Use the same broth to cook potatoes, turnips and carrots.
  4. You can use the rest of the broth to cook some rice or just cook normal plain rice.
  5. When everything is cooked, reheat the meat and plate.

Bacalhau à Brás

Brás style cod

This is one of the most famous Portuguese recipes: a traditional dish made with salt cod, shoestring potatoes and eggs. It´s simple, easy to make and delicious.

  • 400g soaked cod
  • 6 tablespoons of olive oil
  • 600g shoestring potatoes
  • 6 whole eggs
  • 3 onions
  • 1d garlic clove
  • 100g parsley
  • Salt and pepper
  • Black olives pitted in slices
  1. Boil the cod in water. Once cooked, remove the skin and bones and shred it with your hands (codfish can be used already shredded).
  2. Cut the onions into very thin slices. Mince up the garlic. Place the olive oil, onion and garlic in a thick-bottomed pan and let it cook slowly until the onion is cooked.
  3. At this point, add the shredded cod and stir with a spoon so that it is well impregnated with the oil.
  4. Add the fine straw potatoes to the cod and, with the pan over the heat, add the eggs, slightly beaten and seasoned with salt and pepper.
  5. Stir with the fork and, as soon as the eggs are creamed but cooked, immediately remove the pan from the heat and place the cod in a platter.
  6. Sprinkle with chopped parsley and serve hot with the olives.

Arroz de peixe "malandrinho"

"Roguish" fish and seafood rice

This is not a Portuguese Paella. Arroz de Marisco is a seafood classic from the Portuguese cuisine and it’s widely available in many restaurants across coastal Portugal. Unlike Paella, the portuguese “roguish” rice isn’t fried and it’s served with a bit of broth, making it an indulgent and delicious dish.

  • 1 kg assorted fish (snapper, hake, ling, red fish)
  • 300g prawns
  • 500g clams
  • 250g rice (Carolino)
  • 1 onion
  • 1 red pepper in small cubes
  • 1 orange pepper in small cubes
  • 250g diced tomatoes
  • 3 garlic cloves
  • 3 bay leaves
  • 1 red chili sliced
  • 1 teaspoon of paprika
  • 100 ml white wine
  • 50ml olive oil
  • Parsley or coriander and a sprig of mint
  • Salt and pepper
  1. Boil the fish in salted water and the bay leaf.
  2. Remove  bones and skins from the fish, strain and reserve the broth
  3. Put oil in a sauce pan and add clams when the oil is hot. Cover for 2 minutes and add coriander or parsley. When clams open up add a bit of white wine and they’re done. Reserve
  4. Put the oil, onion, garlic in a pan and let it simmer a little, add the tomatoes, pepper and let it boil for about 5 minutes.
  5. Add the rice and season and season.
  6. Pour in the water (double the rice quantity), cover it and let it cook.
  7. Add the flaked fish and clams when the rice is almost cooked.
  8. Remove from heat, sprinkle with coriander and serve immediately.

Chocolate mousse with rum

Very dark chocolate, eggs, butter and rum are all that’s needed to make this sinfully good classic chocolate mousse.

  • 250g chocolate 70% cocoa
  • 100g butter with salt
  • 6 whole eggs
  • Sugar (depending on your sweet tooth)
  • 20ml Rum
  1. Chop the chocolate bar into small pieces and place in a bowl. Melt the chocolate and butter in a bain-marie.
  2. Add the yolks one by one to the melted chocolate, beating them over and over with the sticks.
  3. If you want it sweet, add sugar and continue to beat.
  4. Whisk the egg whites into castles and manually fold in the previous preparation.
  5. Add the Rum.
  6. Dispense in individual bowls or in a large bowl and place in the fridge to cool.

Pink Sangria

White wine sangria is perhaps less common than red, but its crisp, fruity flavors are perfect for summer days!

  • 1 L Rose wine
  • 1 L of sprite (or a cheap sweet clear soda)
  • 100g of frozen strawberries or berries

You can’t go wrong here. But best if you put the wine first in a jar, then the soda and finish it with the berries. If you’re feeling posh, add some mint.

Arroz doce

Portuguese rice pudding

Portuguese Sweet rice pudding is a delicious Portuguese dessert that can be a thick or creamy custard pudding with a dusting of cinnamon. This recipe has its origins in India, and was originally made with coconut, but later the coconut was replaced by eggs.

  • 1 L milk
  • 200 g sugar
  • 200 g  rice (Carolino)
  • 1 pinch of salt
  • 1 lemon peel
  • 3 egg yolks
  • Ground cinnamon
  1. Bring the milk, sugar, rice and salt to the heat in a pan and when it comes to a boil, introduce the lemon peel.
  2. Leave it to simmer over a low heat, stirring occasionally, until the rice is well cooked but still runny.
  3. Whisk the yolks in a bowl, add to the cooked rice, stir and mix everything in the pot.
  4. Bring to the heat again, now very low, and stir for about a minute.
  5. Remove from heat and distribute in individual bowls or on a deep platter.
  6. Once cool, sprinkle with cinnamon.