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Atelier Santo de Casa: A linha de Placas "De Bar em Bar" tem encantado os...

Atelier Santo de Casa: A linha de Placas "De Bar em Bar" tem encantado os...

Arroz Maria Isabel ( Arroz com Carne Seca )

Arroz Maria Isabel ( Arroz com Carne Seca ) - Caramelo e Sal

Feijão frade com atum no forno

Feijão frade com atum no forno

Principal, Vegetables

Arroz com Sobras de Arroz

Arroz com sobras de arroz

Pegasus, Studios, Personalized, Types, Minute, Art, Cheese, Food, Stone

Tiras de porco com mel, limão, mostarda e tomilho

Tiras de porco com mel, limão, mostarda e tomilho

Bacalhau à Brás is one of the most popular ways to prepare codfish in Portugal. It is made from shreds of salted cod, onions and thinly chopped fried potatoes in a bound of scrambled eggs. It is usually garnished with black olives and sprinkled with fresh parsley. It is a very common dish in cafes and restaurants as well as households through Portugal as a lunch option. The origin of the recipe is uncertain, but it is said to have originated in Bairro Alto, an old quarter of Lisbon.

Bacalhau (Cod) a Braz. One of the many delicious and interesting varieties of traditional portuguese Bacalhau (Cod). So tasty! Goes perfectly with delicious Alentejano red whine.

As Minhas Receitas: Salada de Massa e Atum Com Molho de Iogurte

As Minhas Receitas: Salada de Massa e Atum Com Molho de Iogurte

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