Skip to content

Recipes

Traditional Portuguese recipes, and more, from hearty mains to delicate desserts.

Asparagus Tiborna with Red Sauce and Poached Egg Starters
Intermediate 1h 10min

Asparagus Tiborna with Red Sauce and Poached Egg

A beautiful vegetarian starter in bruschetta style, perfect as the centrepiece of a family brunch.

Asparagus Velouté, Sautéed Asparagus, Asparagus Salad, Poached Egg Starters
Beginner 1h 30min

Asparagus Velouté, Sautéed Asparagus, Asparagus Salad, Poached Egg

Soup doesn’t have to be thin—silky asparagus velouté with textures fit for an Easter table.

Baked Apple Parcel with Lemon Verbena Crème Anglaise Desserts
Intermediate 1h 10min

Baked Apple Parcel with Lemon Verbena Crème Anglaise

How to turn a simple dessert into something Gourmet? I have the answer!

Baked Chicken Parmigiana, Salsa Roja, Chicory and Hazelnut Salad Mains
Beginner 1h 20min

Baked Chicken Parmigiana, Salsa Roja, Chicory and Hazelnut Salad

A healthier, gourmet twist on the chicken parm everyone loves—baked panko, salsa roja, bitter leaves.

Balsamic Vinegar and Honey Vinaigrette Basics
Beginner 5min

Balsamic Vinegar and Honey Vinaigrette

A sweet-tart vinaigrette perfect for bitter lettuce or rocket salads.

Basic Vegetable Broth Basics
Beginner 40min

Basic Vegetable Broth

A simple aromatic broth that elevates any dish — no need for processed stock cubes.

Béchamel Sauce Basics
Beginner 15min

Béchamel Sauce

One of the great French mother sauces — versatile and known worldwide.

Beetroot and Pear Salad with Orange and Honey Vinaigrette Starters
Beginner 40min

Beetroot and Pear Salad with Orange and Honey Vinaigrette

A quick, tasty, healthy and impressive dish — proof that eating well every day is possible.

"Bewitched" Pumpkin Gnocchi, Pear Pickle, Almond Tuile, Sage Butter Mains
Intermediate 9h 20min

"Bewitched" Pumpkin Gnocchi, Pear Pickle, Almond Tuile, Sage Butter

Root-to-plate pasta made easy—these pumpkin gnocchi are perfect for Halloween (and any cosy night).

"Blood Bath" Borsch, Hard-Boiled Egg Starters
Beginner 2h

"Blood Bath" Borsch, Hard-Boiled Egg

Rooted in Ukrainian tradition, with a personal, modern twist—deep beet colour, cream, and egg.

Braised Duck Breast, Apple Purée, Broccolini, Port Reduction Mains
Intermediate 1h 45min

Braised Duck Breast, Apple Purée, Broccolini, Port Reduction

The secret to crisp duck skin on the most romantic of dinners—apple, greens, and glossy Port.

Braised Salmon "Bruno", Pommes Fondant, Spinach Velouté, Potato Crisps Mains
Advanced 1h 35min

Braised Salmon "Bruno", Pommes Fondant, Spinach Velouté, Potato Crisps

Simple ingredients lifted to something finer—salmon, fondant potatoes, spinach cream and crisp potato.

Carrot Pancakes with Beetroot Hummus and Grilled Cheese Starters
Intermediate 1h 20min

Carrot Pancakes with Beetroot Hummus and Grilled Cheese

A simple vegetarian dish elevated by its vibrant colours and elegant plating.

Cheese Soufflé, Strawberry and Walnut Salad Starters
Intermediate 1h

Cheese Soufflé, Strawberry and Walnut Salad

A light three-cheese soufflé with rocket, strawberry and toasted walnuts—simple bases, grand flavour.

Chocolate Petit Gâteau, White Chocolate Cup, Cocoa Crumble, Macerated Raspberries Desserts
Advanced 1h 35min

Chocolate Petit Gâteau, White Chocolate Cup, Cocoa Crumble, Macerated Raspberries

A technical chocolate dessert with serious flavour—molten centre, berries, and a white-chocolate petal cup.

Crab Cakes, Potato Salad, Tartare Sauce Starters
Intermediate 3h 45min

Crab Cakes, Potato Salad, Tartare Sauce

Crisp spider-crab cakes with potato salad and homemade tartare—American-style with Portuguese pride.

Crêpes Suzette, Walnut Gelato Desserts
Advanced 9h 30min

Crêpes Suzette, Walnut Gelato

Flambéed crêpes with orange and Cointreau, served with homemade walnut gelato.

Decadent Devil's Food Cake, Amaretto Buttercream Desserts
Intermediate 10h 15min

Decadent Devil's Food Cake, Amaretto Buttercream

Warning—only for those who like their Halloween desserts seriously sweet, with Amaretto in cake and filling.

Deconstructed Cheesecake, Strawberry Gelato, Strawberry Jelly, Cocoa Crumble Desserts
Intermediate 7h 30min

Deconstructed Cheesecake, Strawberry Gelato, Strawberry Jelly, Cocoa Crumble

A striking plate and a vivid strawberry jelly nobody can resist—fresh cheese, gelato, and cocoa crunch.

Deconstructed Pavlova, Pistachio Crème Pâtissière, Champagne-Poached Mango Desserts
Advanced 2h 45min

Deconstructed Pavlova, Pistachio Crème Pâtissière, Champagne-Poached Mango

Pavlova’s delicacy meets pistachio richness—the New Year’s dessert that bridges lightness and indulgence.

Dogfish Soup, Fried Bread, Crispy Ham Starters
Beginner 1h 20min

Dogfish Soup, Fried Bread, Crispy Ham

Simple and fragrant—a taste of practical Alentejo soul—with a special twist of my own.

Duck à l'Orange, Crushed Potatoes Mains
Advanced 6h 30min

Duck à l'Orange, Crushed Potatoes

Who said duck can’t be the star of Christmas? Classic French bigarade with citrus and crisp skin.

Eggs Royale, Ricotta Mains
Advanced 35min

Eggs Royale, Ricotta

Foolproof béarnaise—every trick for a silky sauce. A brunch classic with smoked salmon and ricotta.

Endive and Orange Salad Sides
Beginner 15min

Endive and Orange Salad

A sophisticated salad balancing endive bitterness with sweet Algarve oranges.

Green Gazpacho with Burrata, Aïoli and Cheese Tuille Starters
Intermediate 40min

Green Gazpacho with Burrata, Aïoli and Cheese Tuille

A sophisticated chilled gazpacho starter with burrata, homemade aïoli and crispy Parmesan tuille.

Ovar Sponge Cake with Orange, Orange Gelato, Cinnamon Crumble Desserts
Intermediate 5h

Ovar Sponge Cake with Orange, Orange Gelato, Cinnamon Crumble

The creamy Portuguese classic with a twist—orange in the cake, gelato, and zest on top.

Oven Lamb, Potato and Garlic Purée, Confit Cherry Tomatoes Mains
Intermediate 6h 30min

Oven Lamb, Potato and Garlic Purée, Confit Cherry Tomatoes

A sweet, aromatic sauce that could make even a lamb-skeptic hungry—purée and confit tomatoes on the side.

Pecan Tart, Grand Marnier Crème Montée Desserts
Intermediate 2h 20min

Pecan Tart, Grand Marnier Crème Montée

Pecan pie is sweet by nature—this one stays balanced. Citrus, cream, and maple explain why.

Prawn Raviolo, Bisque Starters
Advanced 3h

Prawn Raviolo, Bisque

Love, technique—and prawn flavour in every spoonful. Fresh pasta and a silky shellfish bisque.

Prawn Rice, Flambéed Prawns Mains
Beginner 50min

Prawn Rice, Flambéed Prawns

The best traditional Portuguese rice dish, taken up a notch—gourmet comfort with shellfish stock and flambé.

Pumpkin Dreams with Lemongrass-Ginger Crème Anglaise and Citrus Gel Desserts
Advanced 1h 10min

Pumpkin Dreams with Lemongrass-Ginger Crème Anglaise and Citrus Gel

All the secrets for perfectly round pumpkin dreams... and a dish worthy of a sophisticated Christmas.

Pumpkin Risotto with Fried Sage and Chestnut Sand Mains
Intermediate 1h 20min

Pumpkin Risotto with Fried Sage and Chestnut Sand

A pumpkin risotto in which every element makes the difference.

Raspberry Zabaglione, Toasted Hazelnuts Desserts
Beginner 30min

Raspberry Zabaglione, Toasted Hazelnuts

The fastest gourmet dessert you’ll make—Port, lavender, raspberries and warm foam in minutes.

Rice Pudding Tartlets, Drunken Pears, Almond Crumble Desserts
Intermediate 10h

Rice Pudding Tartlets, Drunken Pears, Almond Crumble

The most flavourful tart dough you’ll taste—filled with traditional Portuguese rice pudding and wine-poached pear.

Saffron-Braised Rice Sides
Beginner 35min

Saffron-Braised Rice

The best way to prepare a fluffy, flavourful rice, dressed in festive saffron and raisins.

Salmon Rösti, Salmon Tartare, Iberian Salad, Soured Cream Mains
Intermediate 45min

Salmon Rösti, Salmon Tartare, Iberian Salad, Soured Cream

Simple ingredients and zero waste—still a plate worthy of fine dining, with crisp potato and tartare.

Salt Cod and Prawn Moqueca, Fried Cassava, Toasted Manioc Flour Mains
Intermediate 2h 30min

Salt Cod and Prawn Moqueca, Fried Cassava, Toasted Manioc Flour

Moqueca needs dendê oil—this one honours tradition and still feels fresh, with cod and prawns.

Salt Cod Soufflé, Lettuce Salad with Cashews and Raisins Starters
Beginner 1h 45min

Salt Cod Soufflé, Lettuce Salad with Cashews and Raisins

A gourmet take on Christmas cod—the real secret isn’t the fish, it’s the leek. (Don’t tell anyone.)

Spanish-Style Gazpacho, Burrata, Rustic Croutons Starters
Beginner 25min

Spanish-Style Gazpacho, Burrata, Rustic Croutons

There is beauty in simplicity—and this chilled soup proves it, with burrata and thyme croutons.

Stuffed Turkey Breast with Farinheira and Chestnuts Mains
Advanced 2h 5min

Stuffed Turkey Breast with Farinheira and Chestnuts

A Christmas recipe where the turkey is fully cooked but never dry, stuffed with farinheira sausage and chestnuts.

Tagliatelle with Wild Boar Ragú and Sautéed Mushrooms Mains
Advanced 3h 30min

Tagliatelle with Wild Boar Ragú and Sautéed Mushrooms

Fresh homemade pasta with wild boar ragú braised in aromatic herbs, finished with sautéed mushrooms.

Traditional Chocolate Salami Desserts
Beginner 15min

Traditional Chocolate Salami

The secret to the best chocolate salami... with a Gourmet finishing touch!

Vegetable Sauté, Crostini Starters
Beginner 20min

Vegetable Sauté, Crostini

Mushrooms, Madeira and cream with green beans and broad beans on crisp crostini—simple and unbeatable.

Vegetarian Courgette Lasagne with Mushroom, Tofu and Bean Ragú Mains
Intermediate 1h 40min

Vegetarian Courgette Lasagne with Mushroom, Tofu and Bean Ragú

A vegetarian lasagne with courgette strips instead of pasta, rich ragú and ricotta white sauce.