A cozinha portuguesa de sempre

Portuguese Cooking Without Vegetable Oil

Discover the rustic classics of the Portuguese table, made with golden olive oil, real butter, and traditional lard. Honest ingredients, generous flavour, the way Portugal has always cooked.

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Receitas da Casa

Rustic Portuguese Recipes

Six beloved dishes from across Portugal, from the kale fields of the Minho to the custard shops of Lisbon, each made with honest fats that let real ingredients shine.

Carne de Porco a Alentejana Carne

Carne de Porco à Alentejana

⏱ 1 hr 30 min🍽 4 servings🔥 Medium

Cubes of pork marinated in white wine and red pepper paste, seared in lard and finished with fresh clams. The pride of the Alentejo, where the hills meet the coast.

Ingredients

  • 800g pork shoulder, cut into cubes
  • 500g fresh clams, purged in salted water
  • 3 tbsp lard
  • 2 tbsp red pepper paste (massa de pimentão)
  • 200ml dry white wine
  • 4 garlic cloves, crushed
  • 2 bay leaves
  • 1 tbsp olive oil
  • Fresh coriander, chopped, plus lemon to serve
  • Salt and black pepper

Instructions

  1. Toss the pork with the pepper paste, garlic, wine, and bay leaves, then marinate at least 2 hours or overnight.
  2. Lift the pork from the marinade and pat it dry, reserving the liquid.
  3. Melt the lard in a heavy pan and sear the pork in batches until deeply browned.
  4. Pour in the reserved marinade and simmer gently for 40 minutes until the pork is tender.
  5. Add the clams, cover, and cook 6 to 8 minutes until they open, discarding any that stay shut.
  6. Finish with olive oil, a handful of coriander, and a squeeze of lemon.
  7. Serve with cubed fried potatoes or plenty of crusty bread.
Bacalhau a Bras Peixe

Bacalhau à Brás

⏱ 45 min🍽 4 servings🔥 Easy

Shredded salt cod tangled with straw potatoes and softly scrambled eggs, scented with onion and olive oil. Lisbon comfort food at its most beloved.

Ingredients

  • 400g salt cod, soaked and flaked
  • 4 large potatoes, cut into thin matchsticks
  • 6 eggs, lightly beaten
  • 2 onions, thinly sliced
  • 3 garlic cloves, sliced
  • 5 tbsp olive oil
  • 2 bay leaves
  • A handful of black olives
  • Chopped parsley, to finish
  • Salt and black pepper

Instructions

  1. Soak the salt cod overnight, changing the water a few times, then flake it finely.
  2. Fry the potato matchsticks in olive oil until pale gold and crisp, then lift out and drain.
  3. In the same pan soften the onions, garlic, and bay leaves in olive oil until sweet and golden.
  4. Stir in the flaked cod and warm it through for a few minutes.
  5. Fold in the crisp potatoes, then pour over the beaten eggs and stir gently off strong heat until just creamy.
  6. Season carefully, since the cod is already salty.
  7. Scatter with parsley and black olives and serve at once.
Grao com Espinafres Vegetariano

Grão com Espinafres

⏱ 35 min🍽 4 servings🔥 Easy

Tender chickpeas folded through wilted spinach with garlic and sweet paprika, finished with a generous pour of olive oil. A humble, nourishing everyday plate.

Ingredients

  • 500g cooked chickpeas (or 2 cans, drained)
  • 400g fresh spinach, washed
  • 4 tbsp olive oil
  • 4 garlic cloves, sliced
  • 1 onion, chopped
  • 1 tsp sweet paprika
  • 1 bay leaf
  • 1 tbsp red wine vinegar
  • A pinch of cumin
  • Salt and black pepper

Instructions

  1. Warm the olive oil in a wide pan and soften the onion with the bay leaf over low heat.
  2. Add the garlic and paprika and cook for one minute until fragrant.
  3. Stir in the chickpeas with a splash of their liquid and let them simmer for 10 minutes.
  4. Add the spinach in handfuls, letting each batch wilt before adding more.
  5. Season with cumin, salt, and pepper, then brighten with the vinegar.
  6. Simmer a few minutes more until glossy and thick.
  7. Finish with a final drizzle of olive oil and serve with rustic bread.
Caldo Verde Sopa

Caldo Verde

⏱ 45 min🍽 6 servings🔥 Easy

A silky potato base scattered with finely shredded kale and slices of smoky chouriço, brightened with good olive oil. The soul warming soup of the Minho.

Ingredients

  • 600g potatoes, peeled and chopped
  • 300g kale (couve), very finely shredded
  • 1 onion, chopped
  • 4 garlic cloves
  • 100g chouriço, thinly sliced
  • 5 tbsp olive oil
  • 1.5 liters water or light stock
  • Salt and black pepper
  • Crusty broa, to serve
  • A little extra olive oil, to finish

Instructions

  1. Soften the onion and garlic in 3 tbsp olive oil in a large pot.
  2. Add the potatoes and water, then simmer until the potatoes are completely tender.
  3. Blend the base until smooth and silky, then season well.
  4. Meanwhile, fry the chouriço slices briefly to release their colour and aroma.
  5. Bring the soup back to a gentle simmer and stir in the shredded kale.
  6. Cook just 5 minutes so the kale stays bright and barely tender.
  7. Ladle into bowls, top with chouriço, and finish with a thread of olive oil.
Broa de Milho Pão

Broa de Milho

⏱ 3 hr (mostly resting)🍽 1 large loaf🔥 Medium

A dense, golden country bread of corn and rye with a thick rustic crust and a faintly sweet crumb. The traditional partner to caldo verde and grilled sardines.

Ingredients

  • 300g fine cornmeal (maize flour)
  • 200g rye flour
  • 150g strong wheat flour
  • 420ml hot water
  • 10g fine salt
  • 7g dried yeast
  • 1 tbsp olive oil, plus extra for the bowl
  • A little cornmeal for dusting
  • 1 tsp honey (optional)
  • A tray of water for oven steam

Instructions

  1. Scald the cornmeal with the hot water and stir to a thick paste, then let it cool until just warm.
  2. Whisk the yeast and honey into a little warm water and let it foam for 5 minutes.
  3. Mix the rye and wheat flours with the salt, then work in the cornmeal paste, yeast, and olive oil to a stiff dough.
  4. Knead briefly, then rest in an oiled bowl, covered, for about 90 minutes.
  5. Shape into a tall round, dust with cornmeal, and prove a further 45 minutes.
  6. Heat the oven to 220C (430F) with a tray of water on the floor for steam.
  7. Bake 40 to 45 minutes until deep golden and hollow sounding, then cool fully before slicing.
Pasteis de Nata Doce

Pastéis de Nata

⏱ 1 hr 30 min🍽 12 tarts🔥 Medium

Flaky butter pastry cradling a silky cinnamon scented custard, baked fierce and fast until the tops blister and caramelise. The most adored sweet in all of Portugal.

Ingredients

  • 1 sheet all butter puff pastry
  • 500ml whole milk
  • 6 egg yolks
  • 200g sugar
  • 50g plain flour
  • 1 cinnamon stick
  • 1 strip lemon peel
  • 1 tsp vanilla
  • 30g butter, softened, for the tin
  • Ground cinnamon and powdered sugar, to dust

Instructions

  1. Warm the milk with the cinnamon stick and lemon peel, then leave to infuse and remove the aromatics.
  2. Whisk the yolks, sugar, and flour to a smooth paste, then slowly pour in the warm milk.
  3. Cook gently, stirring constantly, until the custard thickens, then stir in the vanilla and let it cool.
  4. Butter a 12 hole tin and line each well with a coiled disc of puff pastry, pressing it up the sides.
  5. Fill each shell three quarters full with the cooled custard.
  6. Bake at the highest heat your oven allows, around 250C (480F), for 12 to 14 minutes until the tops blister and darken.
  7. Cool slightly, then dust with cinnamon and powdered sugar and eat warm.
A Portuguese table set for a shared meal
A Nossa Cozinha

A Kitchen Born at the Portuguese Table

Bevrio Cozinha grew from a love of the food that fills a Portuguese home, the kind cooked slowly on a Sunday and shared with whoever happens to be near. From the green hills of the Minho to the salt air of the Algarve, our cooking leans on the honest ingredients and good fats that Portuguese kitchens have always kept close.

Every dish we share is built on real butter, golden olive oil, and traditional lard, never refined vegetable or seed oils. We cook each recipe until it tastes like something worth setting on the table, then write it down plainly so it travels easily into your own kitchen.

This is unhurried food. A pork left to marinate, a custard stirred until it falls in ribbons, a broa given time to rise. We invite you to slow down, pour a little wine, and taste what patience and good ingredients can do.

🫒 Real Fats Only 📖 Tested Recipes 🥘 Portuguese Tradition 🌿 No Seed Oils
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STARTER
Nexburn 2 Bottles
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