Check out “Azorean Cooking, From my family table to yours”

azorean portuguese cookingAzorean Cooking will transport you to a kitchen as fragrant as your grandmother’s. Traditional, homey dishes such as Arroz Doce (Sweet Rice Pudding), Massa Sovada (Sweet Bread) and Sopa de Couve (Kale Soup) and Azorean classics such as Cozido (Boiled Dinner), Caçoila (Marinated Pork), and Camarão Moçambique (Shrimp Mozambique) build a bridge between generations.

No matter your heritage, this charming cookbook is a pleasure, providing the perfect introduction to the culture, food, and history of this remarkable region. Already a proven winner with wide appeal, Azorean Cooking is positioned to do exceedingly well in bookstores and markets nationwide.


Pudim de Pão / Bread Pudding

I don’t know about you…But I just so happen to have lots of left over bread… so I’ll be making some bread pudding!! Very easy and yummy too

**You can absolutely adjust the ingredients depending on how much bread you have to use…


2 ¼ cups of whole milk
1 cup of granulated sugar
3 large eggs
1 tablespoon of pure vanilla extract
4 Portuguese bread rolls aka Papo Secos at least 2 days old
2 tablespoons of sugar mixed with 1 tablespoon of ground cinnamon


Preheat oven at 350 F
Grease an oven proof baking dish (I used a 9×7 pyrex dish)
Cut the bread into large or big pieces… that’s up to you, and fill the baking dish to the very top…leave aside

In a medium bowl beat together the milk, sugar, vanilla and eggs until creamy.
Pour the creamy mixture slowly over the bread, making sure to stop in-between pours to allow the bread to absorb the liquid.
Once you pour all the mixture, let it rest for about 15 minutes. Also make sure to use your fingers and press down on the bread in ares where it looks a little dry so that the creamy mixture can be absorbed.
Last but not least, sprinkle the cinnamon sugar over the whole top of the bread and bake in oven fro 45-50 minutes.
Let it cool before serving… Enjoy!!!


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Thank You everyone…This was truly a team effort…
I listened to your suggestions and tweaked the recipe. The results are wonderful.. Light, Airy and Delicious <3

Sweetbread….Makes 1 large loaf.


4 to 4 1/4 cups all-purpose flour
3 large eggs, separated
1 cup sugar
3/4 cup of whole milk
6 tbsp. butter
1/2 tsp. salt

Yeast sponge:

2 pkg. active rapid rise dry yeast (2 1/4 tsp each pkg)
1 teaspoon of sugar
1/4 cup of warm water

In a meduim bowl, mix together the yeast with sugar with warm water. Making sure that everthing is well mixed, cover and leave aside for 30 minutes. Mixture will bubble and douple in size.

In a large bowl place the 4 cups of flour and create a well at the center and leave aside.

In a meduim bowl, beat the egg whites until stiff and forming peaks, leave aside.

In a saucepan, heat together sugar, milk, butter, and salt just until warm; stirring constantly. Make sure the liquid is not too hot before adding to flour mixture;
Add the liquid into the well of flour and beat together. Then add the 3 egg yolks. Beat at low speed of electric mixer for 3 minutes, scraping bowl. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. The fold in the egg whites and mix well. Last but not least add the yeast sponge and mix/ knead together.

Then on a lightly floured surface, or in the bowl if large enough; knead in enough of the remaining flour to make a moderately stiff dough (dough is a little wet and sticky) until smooth and elastic, 10 to 15 minutes total. Place dough bowl, Cover; let rise in warm place until double in size, about 2 1/2 to 3 hours. Punch down. let the dough rest 10 minutes then shape into a greased large round baking pan or pan of your choice (I like using angel food cake bans, it bakes faster, plus easier to cut in slices). Cover the dough; let rise until double, about 50-60 minutes. If using a round baking pan, use a sharp knife or scissors, cut a cross on top of the loaf. Brush with 1 beaten egg.
Bake in a 325 degree oven on middle rack for 45 min to 1 hour depending on oven … double check using a toothpick to see if cooked through. Cool on wire rack.

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Bacalhau à Zé do Pipo

Bacalhau à Zé do Pipo is perfect for Fish Friday… The last time I was in Sao Miguel, my cousin Ana made this dish for me, and it was delicious!! Just found the recipe and had to share with you.
It looks amazing and here’s the translated version!

For the cod:

4 average desalted cod loins
Milk/water equal amounts, enough to cover cod
3 bay leaves 
2 onions, sliced
3 cloves of garlic, sliced 
1/2 green pepper, cut in strips
1/2 red pepper, cut in strips
Olive oil and salt as needed
1cup of the reserved liquid that was used to cook cod
mayonnaise as needed
black olives for decoration, before serving

For the Mashed Potatoes: 

5 large potatoes
salt to taste
2 tablespoons butter
2 egg yolks
nutmeg* optional and season to taste
Milk as needed


Make sure the salted cod, is re-hydrated over night, making sure to remove the salted water several times.
Bring to the boil a pot with equal parts of milk and water, add the cod, two bay leaves and simmer. Turn off the heat and leave cod in pot with liquid for 5 minutes. Remove the container for oven and set aside milk/water liquid. Peel and slice the onions and garlic and lightly sauté with olive oil. Add the strips of peppers. When onions are getting a golden brown, drizzle with a little milk/water liquid, a little salt and cook. 
Place the cod loins in a baking pan and cover them with braised onions and peppers. On top put a thin layer of mayonnaise.

Meanwhile prepare the puree. 
Cook the potatoes in salted water and when they are cooked, reduce them to puree. Bring to the boil with the butter and a little milk as needed (depending on the type of potato). Add the egg yolks and season with nutmeg. Pass the puree to the bag spout and make beaded rosettes around the cod. 
Bake in preheated 350 degree oven until golden brown and garnish with olives.
Serve with a nice salad.
Found in this website:

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