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New Year’s Day @ Mother-in-Law Restaurante

pudim molotov #PortugueseKitchen

If it looks like we’ve been camped out at the dining room table all of Christmas Eve, Christmas Day, New Year’s Eve, and New Year’s Day… you’d be absolutely right.

It’s par for the course: I live in Portugal. Eating is a sport here, second only to futebol. Let me give you an example of how ultra-sedating eating here can be: My mother-in-law made borrego no forno (roasted lamb) in two dishes, one was pernas (legs), one was costelas (rack of lamb). I have just one picture because the other dish was too far away and I wasn’t about to get up to get closer, even if the rack of lamb would’ve made the better picture. Yes, that’s what it feels like at the end of the marathon that is holiday eating in Portugal.

borrego (lamb) #PortugueseKitchen

Now that the holidays are officially over, regular levels of consumption can resume. Well, until Domingo Gordo (Fat Sunday) next month.

In the meantime, here’s what else we ate, starting with some traditional things that are more for symbolism than food (raisins, nuts). If you’re wondering why the raisins, check out my post titled A Peek At A Portuguese New Year Dessert Table. The rest you might recognize from Christmas.

raisins for New Year

This is also Ice’s cue to stop begging, because the meat has disappeared.

Ice the Dog begging from under the table, as per usual

The dessert at the top of this post is pudim molotov (egg white flan), before I put raisins on board to make the 2018.

Pudim Molotov @ Mother-in-Law Restaurante

Next up: homemade bolo rei, made by my sister-in-law. She made it with far less fruit and more nuts, which means I helped eat it.

homemade bolo rei #PortugueseKitchen

And, in order, we have pão de ló (sponge cake), filhós, and bolo de advento (pineapple cake)

Pão de Ló #PortugueseKitchen

filhó #PortugueseKitchen

pineapple cake

The next dessert I haven’t photographed much before, as it makes less of an appearance at our holidays (and probably more at other tables). Tigelada is another from the convent sweet category, since it shares the same base ingredients: eggs, milk, sugar, cinnamon, lemon zest. The difference is that tigelada is made in a ceramic dish that’s very common in Portugal, and much more recognizable when it’s photographed in the dish. Clicking around, I see lots of regional varieties of the recipe, but the visual constant is the earthenware container.

tigelada #PortugueseKitchen

Our final batch of holiday leftovers is the Christmas cookies. We’ve eaten our way through the bolo de mel (which I somehow missed photographing), the other cakes and sweetened breads. Miracle of miracles!

the last of the holiday cookies

Don’t tell Ice, he’s still waiting for scraps and handouts.

Ice the Dog, always looking for his next handout

January 1, 2018
Album: Portugal [Winter 2017/2018]

For more posts/photos of Portuguese food and drink: (see Stories)


This post first appeared on Gail At Large | A Canadian In Portugal, Travelling The World, please read the originial post: here

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New Year’s Day @ Mother-in-Law Restaurante


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