Area 2

THE ALGARVE

The cold summer soup, "gaspacho" is in its element here, and the plentiful vegetables find their way into every local recipe especially onions and tomatoes. Fish and shellfish are the area's staple foods, meat being poor. Oysters, sardines and especially tuna fish are a local must. Clams "na cataplana" (in a primitive kind‑ of pressure cooker) are unique. Stuffed squid is also excellent in the Algarve. Red mullet in Portimão recipes is good. "Dom Rodrigo", the sweet 'thread eggs' of the Algarve, figs and elaborate egg and almond concoctions all make tempting sweetmeats and desserts. The "vogados" of Olhão should also be tried.

SOUPS

Sopa de peixe ‑ fish soup

Sopa de ameijas ‑ cockle soup

Xerem ‑ porridge made of maize flour

Sopa de conquilhas ‑ mussel soup

FISH AND SEAFRUIT

Catalpana de ameijoas ‑ cockles cooked with smoked sausage and ham in "cafaplana" (primitive kind of pressure cooker)

Bifes de atum ‑ tuna steak

Escabeche de atum ‑ tuna in vinegar

Mexilhoes à marinheira ‑ mussels "à marinheira"

Pastéis com recheio de atum (Vila Real de Santo António) - tuna fish cakes

Salada de atum ‑ tuna fish salad

Sardinhas Portimão ‑ baked sardine pastry rolls

Ostras do Algarve ‑ Algarve oysters, boiled and then roasted with wine, butter, parsley and breadcrumbs in oven

MEAT

Lombo de porko assado com ameijoas ‑ roast pork and cockles

Perdizes com ameijoas ‑ partridge with cockles

Carne de porco com lulas ‑ pork with squid

Ensopado de cabrito ‑ baby kid stew with bread

Favas à algarvia ‑Algarve broad beans.

SWEETS

Maçapão ‑ marzipan

Toucinho do céu ‑ "Heavenly Bacon", sweet made of eggs, almonds and sugar

Pudim de água ‑ sugar, water and eggs

Pudim de mel ‑ honey pudding

Palitos de amendoa ‑ palitos of almond

Dom Rodrigo ‑ "thread eggs", made by straining eggs through fine holed container finto bubbling cinnamon syrup and cooled

Duquesas ‑ eggs, almonds, sugar, potato flour and lemon rind

Corquetes de amendoa ‑ almond croquettes

Passas de figo ‑ dried figs

Figos secos recheados com nozes ‑ dried figs stuffed with nuts

Ginjas em maçapão ‑ Morello cherries in marzipan

Figos de chocolate ‑ chocolate figs

Bolinhos de S. Brás ‑ small cakes of S. Brás

Bolo duque ‑ cake made of boiled potato, crushed almonds, eggs and sugar

Tutano celeste ‑ eaten with spoon, made with almonds, egg yolks, sugar, butter and cinnamon

Bolas de figo ‑ fig balis, with sugar, almonds, chocolate and orange peei.