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AE Gonçalo Sampaio

CookBook
Portuguese Tradicional
and Healthy Recipes

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AE Gonçalo Sampaio

Rochas do Pilar

Rochas do Pilar is a specialty from a pastry shop in Póvoa de Lanhoso for about three decades, but it is already part of the main delicacies that identify this county in the Minho region.

It is a specialty made exclusively of eggs, egg yolks, sugar, coconut, almond and vanilla and as the name and form indicate, it refers to the local granite stone of the Sanctuary of Our Lady of Pilar and to the mount with the same name, where it is located.

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Healthy lunch

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Recipe book

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The paella:

It’s a Valencian rice dish. Paella has ancient roots, but its modern form originated in the mid-19th century in the area around Albufera lagoon on the east coast of Spain, adjacent to the city of Valencia.Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.

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It’s a typical food from our región, Cantabria.

It’s made of butter, flour, salt, sugar, leavening and eggs.

We just have to mix everything very well and bake it over 180ºC, over 15 minutes.

It has sugar, that is bad for us because it give us more energy than we need, but it disappear as fast as it came so it make us feel more exhausted. But it also have fats, that are a good reserve of energy and our body use them to create hormones.

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It’s made of eggs, potatoes, oil and salt. You just have to cut the potatoes and frie them with the eggs, put a bit of salt on it,, and done!

The Spanish omelette has carbohydrates which came from the potatoes, and give us energy and protein which came from the eggs and it’s useful to create and repair tissues.

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It’s made of with white beans, knuckle, blood and cocked sausage, spicy pork sausage, rib, sweet paprika, salt, oil, bacon, cabbage, onion, garlic and potatoes.

The cocido montañes is a typical meal of Cantabria.

-Preparation:

Leave the beans to soak the night before. Put to heat water in a pot, when boiling put in it the beans and cook over low heat, next to the bacon. As they cook, add water when necessary and let the broth thicken. Add the pork rib and ear halfway through cooking. Cook the cabbage separately and add the bacon, blood sausage and chorizo. Prepare the sofrito with the oil, the chopped onion, the garlic and sweet paprika, and rectify if necessary