Praia de São Pedro de Maceda

Praia de São Pedro de Maceda is a beach in the Municipality of Ovar, nearby the town of Maceda, 40kms south of Porto.

The beach is part of a natural forest park and it is frequented by nudists, surfers and young people. During winter the sea can be dangerous and really cold and it’s often devastated by the force of the sea originating a peculiar landscape.

The beach facilities satisfy the holidaymakers, whether for its access or for its parking, among other infrastructures.

 

 

 

 

 

 

 

*Photos by guizel

Canja de galinha

Canja de galinha, or simply canja, is a popular chicken soup of Portuguese cuisine. The Portuguese term galinha means "hen".

The basic ingredients include chicken, rice or massa pevide. Common flavoring ingredients are olive oil, mint, salt and pepper. It is sometimes accompanied by slices of Portuguese broa bread on the side for dipping.

Canja de galinha is usually consumed by Portuguese people when they have a cold. In Portugal, canja de galinha is widely believed to help a person overcome colds, digestive problems, and other mild forms of sickness.

Since canja de galinha is very simple and light, it is often consumed before a main course meal as well as a late supper.

 

 

 

Monsaraz

Monsaraz is a municipality (Freguesia in Portuguese) in the district of Reguengos de Monsaraz in the Alentejo Region in Portugal, with an area of 88.3 km² and a population of 781 (June 30, 2011). The population density is 8.8 inhabitants per km². Since 1838 Monsaraz belongs to the district of the same name, 15 km from the town Reguengos de Monsaraz .

The village of Monsaraz was conquered from the Moors in 1167, by the men of Geraldo Geraldes (The Fearless). The first charter was granted by D. Afonso III, on January 15, 1276. The castle of Monsaraz played over the centuries the role of sentinel of the Guadiana river, guarding the border with Castile. The village came to administer three parishes: Matriz de Santa Maria da Lagoa, Santiago e São Bartolomeu.
Monsaraz helds an important cultural event, with biennial format called “Monsaraz Open Museum”, an initiative that usually takes place in July.

“Aficionados” of bullfighting, the people of Monsaraz intend to enjoy an exceptional status regarding the death of the bull, as happens in the village of Barrancos since 2002, they can legally kill the bull in the arena.

Those who visit this historic village can not only appreciate the monumental heritage and landscape, but also exhibitions of various art forms that are permanently displayed in the cycle of exhibitions in the Santiago’s church.

Monsaraz was, in 2007, finalist in the national contest "7 Wonders of Portugal".

 

 

 

 

 

 

 

 

 

Praia de Odeceixe

Praia de Odeceixe is a beach in the Municipality of Aljezur, Algarve, Portugal. The beach is on the western Seaboard in the extreme north west of the Algarve. It is inside the Vicentine Coast Natural Park. The beach is 2.1 miles (3.4 km) west of the village of Odeceixe, and is 77.9 miles (125.4 km) north west, by road, from the region’s capital of Faro.

The main beach of Praia de Odeceixe is located at the mouth of the Rio Seixe (River Seixe). Praia de Odeceixe’s location is right on the border between the Algarve and the Alentejo. This sandy beach is on the southern side of the outflow to the sea. The northern side of the river has a backdrop of steep cliffs which shelter the beach. To the south of the main beach is a small cove with a sandy satellite beach called Praia de Adegas which has been designated a naturalist beach. Also to the south of the main beach is the small village at Praia de Odeceixe, from where a steep path descends to the beach.

 

 

 

 

 

 

Praia de Porto Santo

Porto Santo’s beach is a yellow sand beach in Porto Santo Island, Madeira, Portugal. Its total length is nine kilometers.

The beach is also known for the therapeutic properties of its sands. Scientifically proven fact, this beach is indicated for rheumatic and orthopedic problems.

The beach of Porto Santo is usually divided into areas for better management: Calheta, Cabeço da Ponte, Ribeiro Cochino, Ribeiro Salgado, Fontinha and Penedo. Fontinha is the only area with blue flag.

 

 

 

Aguardente de Medronho

The Aguardente de Medronho is a strong spirit, a traditional fruit brandy from Portugal, obtained from the fruit of the Medronho tree, Arbutus unedo, also called strawberry tree. Medronho trees grow wild on the poor soils in rural regions of Portugal such as Alentejo and the inner Algarve. They can also be found in the Tras-os-Montes region.

 

Their culture was stopped for several decades, having risen with the increased profitability of the activity of production of brandy. To this, has contributed the use of machines like excavators (bulldozers) that allowed cut of the Medronho trees for its base which stimulates the breaking strain (zone of the stem near the ground that "survives" the cut). Peak production occurs in the 3rd year of the plant, maintaining the economically viable levels for a further 5 to 8 years. After 15-20 years, it becomes necessary to remove them to be replaced.

 

There is no commercial plantation of the trees and the fruits are mainly collected by local farmers, by hand and processed privately. Therefore, good Aguardente de Medronho can’t be bought in supermarkets but directly from these farmers. Very few farmers have a license for distillation, but are tolerated by the authorities to keep alive this traditional Portuguese speciality.

Aguardente de Medronhos is very popular with ordinary people, such as farmers and fishermen, and often drunk for breakfast to wake the spirits. When sweetened with honey it is called Brandymel.

Aguardente de Medronho contains around 48% of alcohol content.

Monchique, a town in the Algarve, hosts every year the festival of the Medronho.

 

 

 

 

 

Carne de Porco à Alentejana

Carne de Porco à Alentejana is one of the most traditional and popular in Portugal. It is typical from the Alentejo region, hence the word Alentejana (from Alentejo) in its name. It is a combination of pork loin and clams, with potatoes and coriander.

The combination of pork and clams in this dish is unusual, but creates a rich flavour that makes it easy to see why this stew has become so popular across the country.

Ingredients

1 tsp Paprika

300ml dry white wine

3 garlic cloves, chopped

750g boned pork loin, (or boneless chops), cut into 2.5 cm dice

750g clams, small

30g lard

2 tbsp extra virgin olive oil

1 onion, chopped

1 bunch Parsley, chopped

1 tbsp tomato purée

1 bunch Coriander, chopped

1 pinch salt and fresh ground black pepper

Method

1. Mix the paprika with the wine, half the garlic and a pinch of salt and pepper. Pour the mixture over the pork and marinate for at least 1 hour (about 4-5 hours is best).

2. Scrub the clams well, rinse in several changes of water, and discard any that remain open when tapped sharply on a work surface. Keep cool until needed.

3. Take the meat out of the marinade and pat dry on kitchen paper. Reserve the marinade. Heat the lard and oil in a frying pan and brown the pork, in two batches. Remove from the pan and set aside.

4. Reduce the heat and add the onion, the remaining garlic and the parsley to the pan and cook gently until tender.

5. Return the pork to the pan along with the marinade and tomato puree. Bring to a simmer, then reduce the heat, cover and cook gently for about 1 hour, until the pork is very tender, checking occasionally. If necessary, add a little more wine or water. By the time the pork is done, the sauce should be reduced by about half.

6. Raise the heat and add the clams with half the coriander. Cover tightly and shake over a high heat for 2-3 minutes, until the clams have opened. Discard any that stay closed.

7. Take the pan off the heat, taste and adjust the seasoning. Serve immediately, scattered with remaining coriander.