Cinnamon Rolls

An awesome Danish recipe.

Leg of Lamb

For the perfect Sunday roast.

Honey and Cinnamon Cookies

Delicious cookies.

Orange and Ginger Chicken Thighs

A summery chicken recipe.



Merry Christmas

So here I am to finally wish you a Merry Christmas.
I had hoped I could should you some Christmas lights, but this year there are none to be found in Leiria. There was however a very sunny day this week.

And a fluffy kitten.

Some rice pudding in the making.

Coscorões - recipe to come.

And Bolo Rei!

Have a good Christmas.


I've shared a recipe for bacalhau (salted and dried codfish), but no Portuguese Christmas dinner is complete without filhoses (or velhoses)Or at least this is true for Center Portugal. Filhoses can be made of pumpkin or of carrots. In my family however we only make carrot filhoses. Both my grandmothers use carrots and this is the recipe of one of them. They never really measured their ingredients, but this is a close approximation that an aunt of mine came up with, after watching my grandmother. 


  • 1kg (35oz) carrots
  • 250g + 4 tablespoons (2 1/3 cups) flour
  • 4 tablespoons sugar
  • 3 eggs
  • 1 orange 
  • 1 teaspoon baking powder
  • sugar and cinnamon in equal quantities, oil, q.s.


Peel the carrots and grate them finely. Add the zest of the orange to the carrots. Dissolve the sugar in the juice of the orange and add it to the mixture. Add the eggs and the baking powder and mix well.

Add the flour and mix well. You want the dough to be slightly dense so that when you drop it from a spoon it falls in one piece. Add more flour if necessary.

You want to use half a tablespoon for each filhós.

Heat up some oil and fry one filhós to make sure the oil is hot enough. You can fry several filhoses at once. When you're frying the dough, it should turn on itself. But if it doesn't, just give it a little help with a tablespoon. Remove the filhós when it turns golden on both sides. Place them on a paper towel to remove excess oil and cover them with the cinnamon and sugar mixture. 

Let it cooldown and serve.

For a print friendly version visit this recipe at my Recipes page.

Bacalhau with Broa

In the spirit of this Christmas season, here is a recipe worthy of a Christmas dinner in Portugal. Bacalhau, or codfish that has been salted and dried, is commonly eaten on Christmas Eve in Portugal, roasted or boiled accompanied by cabbage or potatoes. My sister and my brother-in-law came to visit us recently and brought us two essential ingredients: bacalhau and broa (a special kind of cornbread). It's possible to find bacalhau in Denmark, but broa is nearly impossible, I'd say. I will be going to Portugal for Christmas and I will try to find a reliable recipe for broa, so that you can give this a try wherever you are. 
The obscene amounts of olive oil and the garlic make for a recipe that might be a bit too much for non-Portuguese folks, but all I can say is that we ate 800g of codfish for lunch. No regrets. It was amazing. And the recipe is from an aunt of mine.


  • 4 bacalhau (dried and soaked codfish) pieces (200g/7oz each)
  • 10 garlic cloves
  • 1/2 broa (cornbread)
  • olive oil, salt, chili pepper flakes, q.s.


Broa might be the most difficult ingredient to get for this recipe. I've never made broa and from what I've heard it's somewhat difficult. I will try to make it and I'll share the recipe at a later time. Chop the broa with a food processor if you have one or with your hands.

It will crumble to pieces. Add some olive oil (~2 tablespoons), the garlic, a bit of salt and a bit of chili pepper flakes.

Place the bacalhau on a baking tray. Just look at these beautiful pieces of bacalhau.

Press the broa mixture on top of the bacalhau and don't worry if it falls in the baking tray. Pour olive oil in the baking tray until it reaches 1/3 of the pieces. Bake in a preheated oven to 200ºC (390ºF) for 40 min (I lowered the temperature to 180ºC (350ºF) for the last 10 minutes because the broa was getting too dark).

Serve with punched potatoes or with some boiled cabbage.

For a print friendly version visit this recipe at my Recipes page.