MARLENE'S KITCHEN

The taste of portuguese knowledge

I want to take you on a discovery of the Portuguese gastronomic treasure. From this richness, you can see that just like our population, our gastronomic heritage is rich and diverse in flavors and origins. Looking for typical flavors in Portugal isn’t complicated. Just travel by secondary roads, climb mountains or walk the urban centers. We still have traditions, secrets that pass between generations, habits of hospitality that last in time.

Gastronomy is the skill of cooking, in order to provide the greatest pleasure to those who eat.

Tasting implies knowing and knowing suggests making, gathering memories and convictions, tradition and improvements. With this basis, I want to awaken your senses, provide you with comfort and pleasure. A unique experience in a simple act, just like eating!

01RICE
02MUSHROOMS
03OCTOPUS
04EGGS

01MEAT
02MAYONNAISE
03SAUCES
04LEMON JUICE
05MINCED GARLIC

SAND DOUGH TART WITH RED FRUITS JAM

FOR THE DOUGH

500gr of flour
250gr of butter
125gr of sugar
3 eggs
Q.b. Lemon zest
Q.b. salt

FOR THE JAM

50gr of Raspberries
50gr of Currants
50gr of Blueberries
50gr of Strawberries
Q.b. Port wine
Q.b. Honey
1 Cinnamon stick
Q.b. Sugar

RECIPE

Add the flour, butter, eggs, sugar and lemon zest and knead everything, but not too much so that the dough becomes sandy. Wrap into clingfilm and let it sit in the refrigerator for at least 15 minutes.
In a pot, add the whole fruits and the strawberries cut into halves, join the same amount of sugar as the fruit, Port wine and a cinnamon stick. When it starts to boil, lower the heat and leave to cook for 1h to 1h30m. Remove the cinnamon stick and blend the preparation in a food processor.
Stretch the dough with the rolling pin and place it on a pie pan. With a fork, make a few holes in the base preventing the dough from growing, cover with parchment paper and fill with dried chickpeas. Bake for 20 minutes at 180 degrees. When the dough is cooked, stuff the tart with the red fruit compote and garnish with some whole fruits or white chocolate shavings.

MEAT

Whatever the piece of meat, remove it from the refrigerator and allow it to stand for one hour at room temperature. This way it will keep all the flavor!

MAYONNAISE

If the mayonnaise curdles, start the process again. Remove the cut mayonnaise from the glass, add an egg, a little more salt and vinegar and gradually add the ruined mayonnaise. It will return to the desired consistency and you will haven’t waste anything.

SAUCES

As you cook a sauce it will reduced, making it more salty. When you put the salt you can enjoy the taste but in the end it should be salty. The solution is simple: season the sauce only when it is ready – and only if you need it!

LEMON JUICE

To make it easier to extract juice from a lemon you can knock it on the kitchen counter without cracking it or heat it in the microwave for 15 seconds. You will see how the lemon produces more juice!

MINCED GARLIC

Using a micro-grater is a very easy way to mince garlic. I use this trick when I need to add it in soups, sauces and even salads.
If your chopped garlic gets stuck in the back of the grater, just tap it on a hard surface to remove it!