Cinco Quartos de Laranja: Embrulhos de bacalhau no forno
o cozinheiro este algarve: Looking for the best? ovos de bacalhau
'Bacalhau à Lagareiro'. This recipe has its origin in Beiras, Portugal. Its name comes from being cooked in wood burning ovens in the oil mills, while the olives were milled. In the same ovens, potatoes and onions were baked with bark. Then they gathered up raw garlic and watered the dish with enough olive oil taken from the mills. The result is just delicious!
o cozinheiro este algarve: Fish of the day
Cataplana de Peixes Mistos à Algarvia - Gastronomia de Portugal
o cozinheiro este algarve: Brush up your Shakespeare