A really Portuguese Chicken and Chourico (this is how we spell it in Portuguese) Pie! Thanks a lot Kate and Brian, we couldn't have done it without you!

And, yes..... This is us! Very proud!

The Portuguese Tourism then invited about 60 people for a Portuguese dinner in an Irish Pub. The venue was The Duke in Duke Street, an old school, authentic pub. We thought it was a great idea, as it gave everybody the chance to combine traditions of both worlds.

We, of course, were in charge of the food!

And here is some of the Taste of Portugal..... These were the savoury trays. They vanished pretty quick! Yummy! Thanks Nancy and Ze for inviting us to participate!

I have to say that the Portuguese stand was really impressive! One of the best I've seen!

Holiday World - RDS

It was a great success. Giving a little taste of Portugal on a Holiday Fair was a great idea!

We had fun, meeting loads of people and the Portuguese fingerfood and sweets went down a treat! Hope to do it again next year! Here are a few photos.

And this week recipe is........Something sweet!

We actually did this today. It's very Portuguese. Moorish and sweet.

Carrot swirls

500g carrot peeled, cooked, mashed and dry.

500g sugar

5 eggs

125g self raising flour

Mix the carrots with the sugar. Add the egg yolks and mix. Add the flour. Separately, beat the egg whites until soft peaks. Fold into the mixture. Put into a lined baking tray at 180 degrees for 25 minutes. As soon as you take it out of the oven have a baking sheet ready with caster sugar and cinnamon. Place the cake and sprinkle with some more cinnamon. Roll it as a Swiss roll while still really hot.

Slice it when cold and put the kettle on for that cup of tea! It's moist, sweet and melts in your mouth...

Enjoy!

More news....

We are happy to say that we are supplying a taste of Portugal on the HOLIDAY WORLD fair in the RDS next friday, saturday and sunday (22, 23 and 24 January 2010). The fair is full of fun competitions and ideas for going away (and, if nothing else, you get to try our goodies!). So get out there and visit the Portuguese Tourism Stand.

See you all there!

NEW YEAR'S SCHEDULE

Dear Friends, Family and Customers

We have now booked the first markets for the beginning of 2010.

If you want to find us, or collect any orders here is where we are going to be:

(for orders, please give us 2 days notice, as we prefer making everything fresh)

- Starting on Wednesday, 27th January we are going to be on East Point Market, repeating every 2 weeks (for more info on location www.irishvillagemarkets.ie)

-Starting on Thursday, 28th January we are going to be on Mespil Road Market, repeating every 2 weeks (for more info on location www.irishfarmersmarkets.ie)

- Staring on Wednesday, 3rd February we are going to be on Spencer Dock Market, repeating every 2 weeks (for more information on location www.irishvillagemarkets.ie)

- Starting on Thursday, 4th February we are going to be on Harcourt Street Market, repeating every 2 weeks (for more information on location www.irishfarmersmarkets.ie)

- Starting on Saturday, 13th February we are going to be on Dalkey Market, repeating every 2 weeks (for more information on location www.irishfarmersmarkets.ie)

So, it's very simple, from the 27th we are going to be on the streets every wednesday and thursday, alternating markets every fortnight. Wednesdays is northside and thursdays, southside. Saturdays are starting in mid February, also every fortnight.

We are also very happy to confirm that in April we are going to participate in the biggest street market in Dublin - The Village Point Market, and we are going to be there every weekend, saturdays and sundays, for at least a month.

Hope to see you all soon.

This weeks recipe (late, but here we go....)

Fresh salmon cakes

200 g cooked salmon

300g boiled and mashed potatoes

a big bunch of parsley

1 egg + 1 egg yolk

salt and pepper

2 eggs and dried breadcrumbs for coating

vegetable oil

Mix the first five ingredients really well. Make 8 cakes. Coat. Shallow fry. Serve with basmati rice and soy sauce pak Choi. Enjoy!

This is a great recipe to use leftovers of potatoes or salmon, if you had a poached one on a party the day before.

We have finally emailed a list of Portuguese delicious meals we can supply to you. If, by any reason, you didn't get this list, please email us.

We are working on a way to have a link to that list here.

Very soon we will be sending an Irish version.

New Year! New Ideas!

One thing that we are going to start regularly here is posting at least one recipe every monday. Many times, i'm sure, i will be cooking it for dinner myself. It's winter, just after christmas, it's cold and it's monday, so nobody feels like a lot of work in the kitchen.

My version of a LAMB HOT POT

400g of lamb meat (I prefer the neck, but if you can't find it, some chops will do the trick)

400g of potatoes peeled and sliced

200g of onions

80g butter

200ml of chicken stock

salt and pepper

a little bit of flour

Season the lamb and dust generously with flour. Prepare the potatoes and peel and slice the onions in rings.

Assemble layer by layer, in a oven proof pot (one that has a lid) starting with onions and finishing with potatoes, nicely arranged on top. Pour the stock, season with salt and pepper and put the butter in cubes on top. Close and take to a pre-heated oven at 180 degrees for 45 minutes. Take the lid of and leave in the oven for another 10 minutes or until you have a golden potato crust. You can serve it with some minty green beans on the side.

Tastes absolutly delicious with very little work! (The oven does it for you!!) It's wintery and homemade. Enjoy!

HAPPY NEW YEAR EVERYONE!!!
Apologies for the absence, but Christmas was busy for all of us, which i suppose, is GREAT news. Hope you all had a great one.

Anyway, just a quick note to let you that we're back from the holiday season and we are preparing new and delicious treats for both the markets and events. We are going low fat, high fibre, detox on the markets, but always with a sweet tooth for these winter days.

On the events, we'll keep you posted and we are also releasing orders price lists soon. So keep in touch!