Christmas is a time of endless delicious treats!
We've gathered some of our favorite festive recipes to share with those we love.
Rabanadas
Ingredients
- 3 1/2 c. milk;
- 1/4 c. granulated sugar;
- 2 Tbsp. honey, plus more for serving;
- 1 cinnamon stick;
- Lemon peel from half a lemon;
- 5 large eggs, beaten;
- 1 baguette, preferably day old, cut into 1" thick slices;
- Vegetable oil, for frying;
- 1 c. cinnamon sugar.
Step 1:
In a medium saucepan over medium heat, heat milk, sugar, honey, cinnamon stick, and lemon peel together. Bring to a simmer, then reduce heat and let simmer for 5 minutes or until sugar is dissolved. Remove from heat and let cool slightly.
Step 2:
Place beaten eggs into a shallow dish. Working one at a time, dip sliced bread into milk, then into eggs, turning to coat well in each.
Step 3:
In a large skillet over medium heat, add enough oil to come ½” up the sides of the pan. Working in batches, fry soaked bread until golden, 2 to 3 minutes per side. Remove from pan and place on a paper towel lined cooling rack. Toss in cinnamon sugar immediately.
Step 4:
Serve warm with extra honey, if desired.
- Everyone's Favorite
"Roupa-velha" or "Old Clothes"
Ingredients
- basically all the leftover from our xmas' eve meal;
- Codfish;
- Boiled Potatoes;
- Kale;
- Boiled Eggs;
- Lemon peel from half a lemon;
- Olive Oil ( a lot);
- Enough garlic to keep everyone from kissing each other after some drinks;
Step 1 AND ONLY STEP:
Mix it all together and you get the best of both worlds!
The Essence of the Dish:
Roupa Velha is a dish deeply rooted in Portuguese culinary traditions, especially around the Christmas season. Its origins are tied to the practice of minimizing waste by transforming leftover ingredients into a delicious meal. The name “Roupa Velha” translates to “Old Clothes,” symbolically referring to the idea of reusing or repurposing something to give it new life.
- Guilherme, Co-Founder
- Kika, Chief Operating Office
"Roupa-velha" or "Old Clothes"
Ingredients
- basically all the leftovers from our xmas' eve meal;
- Codfish;
- Boiled Potatoes;
- Kale;
- Boiled Eggs;
- Lemon peel from half a lemon;
- Olive Oil ( a lot);
- Enough garlic to keep everyone from kissing each other after some drinks;
Step 1 AND ONLY STEP:
Mix it all together and you get the best of both worlds!
The Essence of the Dish:
Roupa Velha is a dish deeply rooted in Portuguese culinary traditions, especially around the Christmas season. Its origins are tied to the practice of minimizing waste by transforming leftover ingredients into a delicious meal. The name “Roupa Velha” translates to “Old Clothes,” symbolically referring to the idea of reusing or repurposing something to give it new life.
- Guilherme, Co-Founder
- Kika, Chief Operating Officer
Basque Cheesecake
Ingredients
- 810g of cream cheese
- 200g of sugar
- 6 eggs
- 100g of flour
- 50g of cornstarch
- 40ml of lemon juice
- 1 teaspoon of vanilla extract
- 400ml of cream
- Salt to taste
Step 1:
In a mixer, place 810g of cream cheese at room temperature with 200g of sugar and beat until combined and smooth;
Step 2:
Add 6 eggs one at a time, then add 100g of flour and 50g of cornstarch. Incorporate 40ml of lemon juice, a pinch of salt, and 1 teaspoon of vanilla extract;
Step 3:
Beat again to combine all the ingredients.
Step 4:
In a separate bowl, whip 400ml of cream and gently fold it into the mixture.
Step 5:
Pour the batter into a 20cm springform pan lined with parchment paper and greased with butter.
Step 6:
Bake in a preheated oven at 230°C (with a fan) for 40 minutes, until a darker crust forms on top.
- Tarso's Favorite, E-Commerce Assistant
Ovar Sponge Cake
Ingredients
- 11 eggs;
- 2 whole eggs;
- 1 pinch of fine salt;
- 200 grams of white sugar;
- 80 grams of self-raising flour;
- 1 teaspoon of baking powder;
- Margarine for greasing;
- Parchment paper, as needed;
Step 1:
Beat the egg yolks, whole eggs, salt, and sugar on high speed
for 15 minutes until well combined;
Step 2:
Gently fold in the flour and baking powder with a spatula
(do not use the mixer);
Step 3:
Grease a 20 cm round, holeless pan with margarine and line with
greased parchment paper;
Step 4:
Pour the batter into the pan and bake at 180°C (350°F) for 35 minutes. Check doneness with a toothpick near the edge—it should come out dry.
Step 5:
Let the cake cool in the pan completely before removing;
- Kika's Favorite, COO
Bolinho de Chuva (literally "Rain Cake")
Ingredients
- 3 ripe bananas
- 1 egg
- 1/2 cup of sugar
- 1 cup of all-purpose flour
- 1/2 cup of milk
- 1 teaspoon of baking powder (cake baking powder)
- Oil for frying
- Sugar and cinnamon for finishing
- 3 ripe bananas
- 1 egg
- 1/2 cup of sugar
- 1 cup of all-purpose flour
- 1/2 cup of milk
- 1 teaspoon of baking powder (cake baking powder)
- Oil for frying
- Sugar and cinnamon for finishing
Step 1:
Mix the flour with the baking powder. Add the milk, vanilla, sugar, and eggs, and stir very well;
Step 2:
Add the banana slices, being careful not to break them;
Step 3:
Shape the batter into small fritters using a spoon, ensuring there is a banana slice in each fritter. Fry immediately;
Step 4:
Remove from the pan and, while still warm, roll the fritters in the cinnamon and sugar mixture;
- Vasco's Favorite, Marketing Manager
"Polvo à Lagareiro" - Lagareiro-Style Octopus
Ingredients
- 1 medium-sized frozen octopus, thawed
- 8 garlic cloves
- 2 small onions
- 1/2 cup of extra virgin olive oil
- 3 plum tomatoes (450g total)
- 900g baby potatoes, skin on
- Fresh rosemary
- Fresh thyme
- 1 bay leaf
- Fresh parsley
- Fresh coriander
- Black pepper, to taste
- Salt, to taste
Step 1:
Preheat the oven to 160°C (320°F). In a large pot, cook the octopus in 5 liters of water, 50 ml of olive oil, a crushed head of garlic, and one unpeeled onion for 40 minutes, or until tender. Season with salt and let it cool in the cooking water.
Step 2:
Separate the head from the tentacles and place the tentacles in an oven-safe dish.
Step 3:
Increase the oven temperature to 180°C (350°F). Add the potatoes (shaking off excess salt) to the dish, drizzle with 200 ml of olive oil, add crushed garlic cloves, bay leaves, and sprinkle with white pepper.
Step 4:
Bake until the octopus is golden.
- Camila's Favorite, Marketing Assistant
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