real people, real food


After an unusually warm October, November brought the characteristic chill of autumn and with it the smell of roasted chestnuts. The streets of downtown Lisbon are invaded by stands of chestnut roasters that emit a white smoke that mingles with the fog and gives the city a mysterious atmosphere.

If you've never tasted roasted chestnuts is time to order a half-dozen (to start) and savour what had been the principal food of rural populations before the arrival of corn and potatoes to Europe...

The soup is the basis of a good meal and the Portugueses take this habit very seriously. Served as an entry, an amuse-bouche before the meal or a whole meal by itself, it’s an important sources of intake of vegetables and one of the tricks for a healthier diet. And a snuggled stomach with a soup is half way to soothe the feeling of hunger and to enjoy the meal with other pleasure.

Chicken Soup - Simplicity is the watchword in this soup, which is nothing more than a broth of water from cooking the chicken, which joins onion, rice, giblets and mint...

In Portugal tradition says that November and December are months dedicated to broas, small brownish cookies, oval or round, done with sweat potato or corn bread, decorated with half almond and baked especially for the All Saints Day or Christmas.

The name broas has a double meaning, since 'receive the ‘broa’ is an old expression that means receiving a gift, usually money. On November the 1st, or All Saints Day, the ladies go to the kitchen to bake ‘broas’ and offer to anyone who nock at their doors asking for Bread for God, a public collection made ​​by children from door to door - The Portuguese Halloween...