Our Winter Signatures

Our Winter Recipes embrace the warmth and comfort that this season calls for, offering dishes that are both hearty and nourishing. Each recipe is thoughtfully crafted to showcase rich, seasonal flavors, perfect for cozy gatherings or quiet evenings by the fire. From comforting soups to indulgent desserts, these dishes bring a sense of home and tradition, inviting you to savor each moment of winter. Let these recipes fill your kitchen with warmth and bring joy to your table throughout the colder months.

Canja de Galinha

Canja de Galinha is a classic Portuguese chicken soup cherished for its comforting, rich flavors. Traditionally served in colder months or when feeling unwell, it combines chicken, rice, and vegetables like onions and carrots, all simmered to create a nourishing broth. The dish is simple yet hearty, with the rice added just in time to absorb the flavors of the broth. Canja is more than a meal—it’s a taste of home, embodying Portuguese warmth and hospitality in each spoonful.

• 300g Chicken

• 1 Small onion

• 2 Cloves of garlic

• 100g Rice or pasta pearls

• A bit of mint

• 50g Carrots

• 50g Peas

• Olive oil, as needed

• 2 Bay leaves

• 1/4 Lemon

• Salt to taste

Ingredients

  1. Boil the chicken with the onion, garlic, olive oil, and mint in a pot for 30 minutes.

  2. Let it cool, then shred the chicken.

  3. Add the peas and diced carrots, and bring it to a boil for 2 minutes. Then, add the rice or pasta and let it cook on low heat for 8 minutes.

  4. When serving, garnish with chopped mint and a squeeze of lemon juice to taste.

Preparation

Poached Sea Bass or Dorade

Poached Fish is a refined dish that emphasizes the natural flavors of fresh fish, gently cooked in a delicate, aromatic broth. Known for its moist and tender texture, poached fish absorbs subtle flavors from ingredients like herbs, leeks, and spices, resulting in a light, elegant meal that celebrates simplicity and the essence of each ingredient.

  • 2 Sea bass (400 g each)

  • 1 Medium onion

  • 3 Cloves of garlic

  • 8 Sprigs of mint

  • 100g Carrots

  • 125g Tomato

  • 3 Bay leaves

  • 8 Sprigs of Fennel

  • 20g Oregano

  • 10 Sprigs of Cilantro

  • 10 Sprigs Thyme

  • 10 Black peppercorns

  • 20g Tarragon

  • Olive oil, as needed

  • Salt, to taste

  • Water

Ingredients

  1. In a fish poacher, bring 80% of the poacher’s volume of water to a boil with the onion, garlic, mint, carrots, tomato, olive oil, bay leaves, fennel, oregano, and salt. Let it simmer for 30 minutes to create a flavourful broth.

  2. Remove the Cilantro, Thyme, Mint and Fennel Sprigs for space and clearer broth.

  3. Place the sea bass on the removable rack in the poacher, and lower it gently into the herb-infused broth. Poach for about 9 minutes, or until the fish is opaque and flakes easily.

  4. Carefully lift the rack to remove the fish, allowing excess broth to drain. Serve the fish drizzled with olive oil and a squeeze of lemon, if desired.

Preparation

Flan Pudding

Flan Pudding is a classic dessert known for its silky, smooth texture and rich caramel flavor. This timeless treat is made with simple ingredients like eggs, milk, and sugar, yet delivers a wonderfully creamy consistency that melts in the mouth. Often served chilled, flan pudding has a light sweetness balanced by the slightly bitter caramel, making it a favorite dessert across many cultures. Perfect for any occasion, it brings a touch of elegance to the table with minimal effort.

  • 9 Eggs

  • 420 ml Milk

  • 250 g Sugar

  • Zest of 1 Lemon

  • 1 teaspoon Liquid Vanilla

Ingredients

  1. In a bowl, mix all ingredients thoroughly with a whisk.

  2. Strain the mixture and pour it into a caramel-lined mold.

  3. Cook in a bain-marie (water bath) in a pressure cooker for 20 minutes.

  4. Let cool, unmold, and serve chilled.

Preparation