40+ Traditional Easter Portuguese Recipes to Warm Your Heart

Easter is a time for celebration, reflection, and gathering with family and friends.

In Portugal, this festive occasion is marked by a delightful array of traditional dishes, each steeped in centuries of culinary history.

From savory lamb dishes to sweet desserts like Arroz Doce and Bolo de Amêndoa, the flavors of Portugal are an essential part of Easter celebrations.

Whether you are hosting a family feast or simply looking to explore new recipes, Portuguese Easter cuisine offers something for everyone, blending vibrant flavors, rich ingredients, and timeless traditions.

In this article, we’ve compiled over 40 authentic Portuguese Easter recipes that will help you bring the spirit of Portugal to your Easter table.

From savory starters to decadent desserts, you’ll find plenty of ideas to inspire your holiday meals.

So, let’s dive into the world of Portuguese Easter cooking, and discover some of the most beloved recipes that will make your holiday memorable.

40+ Traditional Easter Portuguese Recipes to Warm Your Heart

As Easter approaches, embracing the traditions of Portuguese cuisine is a wonderful way to enrich your holiday celebrations.

These 40+ Easter Portuguese recipes provide a variety of flavors that cater to every taste, from the comforting richness of roasted lamb to the delicate sweetness of a traditional Bolo de Amêndoa e Mel.

No matter which dishes you choose to serve, each recipe is sure to bring a taste of Portugal’s heartwarming culinary culture to your Easter gathering.

So, whether you’re recreating the perfect Portuguese Easter feast or simply enjoying a cozy meal at home, these recipes will help you celebrate the season in delicious style.

Portuguese Easter Sweet Bread (Folar da Páscoa)

Folar da Páscoa is a traditional Portuguese Easter bread that symbolizes friendship, peace, and reconciliation. This slightly sweet bread, often infused with citrus and anise flavors, is adorned with hard-boiled eggs to represent rebirth and renewal. Passed down through generations, this recipe is a staple in Portuguese Easter celebrations, served with coffee or as part of a festive brunch. Its golden crust and soft interior make it a showstopper on any Easter table.

Ingredients

• For the dough:
  • 500g (4 cups) all-purpose flour
  • 100g (½ cup) sugar
  • 10g (2 tsp) dry yeast
  • 100ml (½ cup) warm milk
  • 100g (½ cup) unsalted butter, melted
  • 3 large eggs
  • 1 tsp salt
  • Zest of 1 orange
  • 1 tsp ground cinnamon
  • 1 tsp anise seeds (optional)
• For decoration:
  • 2-3 hard-boiled eggs (unpeeled)
  • 1 egg yolk (for egg wash)

Instructions

1. Prepare the dough: In a small bowl, dissolve the yeast in warm milk. Let it sit for 10 minutes until frothy.
2. In a large mixing bowl, combine flour, sugar, salt, orange zest, cinnamon, and anise seeds.
3. Add the yeast mixture, melted butter, and eggs to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled in size.
5. Shape the bread: Punch down the dough and divide it into two pieces. Shape one piece into a round loaf and place it on a baking sheet lined with parchment paper.
6. Flatten the second piece into long ropes and use them to secure the hard-boiled eggs on top of the loaf.
7. Brush the bread with egg yolk and let it rise for another 30 minutes.
8. Preheat the oven to 180°C (350°F) and bake the bread for 25-30 minutes, or until golden brown and fragrant.

Folar da Páscoa is a beautiful centerpiece for Easter festivities, combining rich flavors with symbolic elements. Sharing this bread with loved ones enhances the joy of the holiday, reminding everyone of the importance of togetherness and renewal. Serve it warm or at room temperature for the best experience.

Portuguese Salt Cod Casserole (Bacalhau à Brás)

Bacalhau à Brás is a beloved Portuguese dish made from salted cod, eggs, and crispy matchstick potatoes. Perfect for Easter celebrations, this dish is hearty, flavorful, and deeply rooted in Portuguese culinary traditions. It’s a comforting meal that pairs beautifully with a crisp green salad and a glass of Vinho Verde. Ideal for feeding a crowd, Bacalhau à Brás is a favorite during family gatherings.

Ingredients

• 500g (1 lb) salted cod, desalted
• 4 large eggs
• 300g (3 cups) matchstick potatoes (store-bought or homemade)
• 1 large onion, thinly sliced
• 2 garlic cloves, minced
• 100ml (½ cup) olive oil
• 2 tbsp fresh parsley, chopped
• Black olives for garnish
• Salt and black pepper to taste

Instructions

1. Prepare the cod: Soak the salted cod in water for 24-48 hours, changing the water every 8 hours. Once desalted, shred the fish into small pieces.
2. In a large skillet, heat olive oil over medium heat. Add the onions and garlic and sauté until soft and golden.
3. Stir in the shredded cod and cook for 5-7 minutes, ensuring the fish is well combined with the onions.
4. Add the matchstick potatoes to the skillet and mix well.
5. In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs over the cod and potato mixture, stirring continuously until the eggs are cooked but still creamy.
6. Remove from heat, sprinkle with parsley, and garnish with black olives.

Bacalhau à Brás is a crowd-pleaser that combines simplicity and flavor in every bite. Its creamy texture and savory taste make it an unforgettable addition to Easter celebrations. Serve it with love and enjoy the praises of your family and friends.

Portuguese Almond Tart (Tarte de Amêndoa)

Tarte de Amêndoa is a delectable almond tart that shines during Easter celebrations. With its buttery crust and caramelized almond topping, this dessert is a testament to Portuguese pastry artistry. Its nutty and sweet flavors provide a perfect ending to a festive meal, delighting both kids and adults alike. Easy to prepare yet impressive, this tart embodies the essence of Portuguese hospitality and tradition.

Ingredients

• For the crust:
  • 250g (2 cups) all-purpose flour
  • 125g (½ cup) unsalted butter, cold and diced
  • 50g (¼ cup) sugar
  • 1 large egg
  • 2 tbsp cold water
• For the topping:
  • 150g (1½ cups) sliced almonds
  • 150g (¾ cup) sugar
  • 125g (½ cup) unsalted butter
  • 100ml (½ cup) heavy cream

Instructions

1. Prepare the crust: In a bowl, mix the flour and sugar. Add the cold butter and rub it into the flour until the mixture resembles breadcrumbs.
2. Add the egg and cold water, mixing until a dough forms. Wrap it in plastic and refrigerate for 30 minutes.
3. Preheat the oven to 180°C (350°F). Roll out the dough and press it into a tart pan. Prick the base with a fork and bake for 15 minutes.
4. Prepare the topping: In a saucepan, melt the butter with sugar and cream over medium heat. Stir in the almonds and cook until slightly thickened.
5. Pour the almond mixture over the baked crust and return to the oven for 15-20 minutes, or until golden and bubbling.

Tarte de Amêndoa is a stunning dessert that combines the crunch of almonds with a rich caramelized sweetness. Perfect for Easter or any special occasion, this tart leaves a lasting impression. Share a slice with loved ones and savor the festive spirit of Portuguese cuisine.

Portuguese Easter Lamb (Cordeiro à Páscoa)

Cordeiro à Páscoa is a traditional Portuguese Easter dish, where succulent lamb is marinated in a mixture of garlic, rosemary, and red wine before being roasted to perfection. This dish is rich in flavor and steeped in history, often served with roasted potatoes and a salad. The lamb represents both abundance and celebration, making it a central part of the Easter feast in Portuguese homes. Its tender meat, infused with aromatic herbs, is sure to impress guests.

Ingredients

• 1.5 kg (3 lbs) leg of lamb
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 onion, thinly sliced
• 200ml (¾ cup) red wine
• 50ml (3 tbsp) olive oil
• 2 tbsp Dijon mustard
• 1 tsp ground black pepper
• Salt to taste
• Fresh rosemary sprigs for garnish

Instructions

1. Prepare the marinade: In a bowl, mix garlic, rosemary, olive oil, red wine, mustard, salt, and black pepper.
2. Rub the marinade generously over the lamb, ensuring it is well-coated. Cover and refrigerate for at least 4 hours, or overnight for maximum flavor.
3. Preheat the oven to 180°C (350°F). Place the lamb in a roasting pan and scatter the sliced onion around it.
4. Roast for 1.5-2 hours, basting the lamb every 30 minutes with the pan juices. The lamb is ready when the internal temperature reaches 60-65°C (140-150°F) for medium-rare.
5. Let the lamb rest for 10 minutes before carving. Garnish with fresh rosemary sprigs and serve with roasted potatoes and vegetables.

Cordeiro à Páscoa is the ultimate centerpiece for your Easter table, offering rich, savory flavors with every bite. The tender lamb combined with fragrant herbs creates a memorable dish that brings the spirit of Easter to life. Pair it with a nice Portuguese red wine and enjoy the company of loved ones.

Portuguese Easter Rice Pudding (Arroz Doce)

Arroz Doce, a creamy Portuguese rice pudding, is a beloved dessert during Easter. Made with rice, sugar, cinnamon, and lemon zest, this dessert has a comforting texture and a delicate sweetness that makes it perfect for family gatherings. Traditionally served cold or at room temperature, Arroz Doce is a beautiful end to an Easter meal, providing a rich yet light finish to your celebrations.

Ingredients

• 1 cup short-grain rice
• 1 liter (4 cups) whole milk
• 1 cup sugar
• Zest of 1 lemon
• 1 cinnamon stick
• 3 large egg yolks
• 1 tsp vanilla extract
• Ground cinnamon for garnish

Instructions

1. In a large saucepan, combine the rice, milk, sugar, lemon zest, and cinnamon stick. Bring to a boil over medium heat, stirring frequently.
2. Reduce the heat and simmer gently for 25-30 minutes, until the rice is tender and the mixture has thickened.
3. In a small bowl, whisk the egg yolks with vanilla extract. Gradually add a few tablespoons of the hot milk mixture to the yolks to temper them, then slowly stir the yolk mixture back into the pan.
4. Cook for another 5 minutes, stirring constantly, until the pudding is thick and creamy.
5. Remove from heat and discard the cinnamon stick. Pour the pudding into individual serving bowls and let it cool.
6. Once cooled, sprinkle with ground cinnamon before serving.

Arroz Doce is a sweet, comforting tradition that brings warmth and joy to any Easter table. Its creamy texture and aromatic spices make it a favorite dessert that can be enjoyed by all generations. Whether served chilled or at room temperature, this Portuguese rice pudding is a perfect way to end your festive meal.

Portuguese Easter Cheese and Sausage Platter (Mesa de Queijo e Enchidos)

A traditional Portuguese Easter table often features a lavish spread of cheeses, cured meats, and sausages, known as “Mesa de Queijo e Enchidos.” This platter is a celebration of Portugal’s rich culinary heritage, offering a variety of flavors, from the sharpness of sheep’s milk cheese to the smokiness of chorizo. Perfect for appetizers or served as part of a larger meal, this platter allows everyone to sample a selection of Portugal’s finest cured specialties, making it an ideal addition to your Easter feast.

Ingredients

• 200g (7 oz) queijo da serra (or any soft Portuguese cheese)
• 200g (7 oz) Azeitão cheese (or any creamy, sheep’s milk cheese)
• 100g (3½ oz) chorizo, thinly sliced
• 100g (3½ oz) presunto (Portuguese cured ham), thinly sliced
• 150g (5 oz) salame, sliced
• 1 bunch fresh grapes
• A handful of almonds or walnuts
• 1-2 loaves of fresh Portuguese bread (e.g., pão alentejano or broa)

Instructions

1. Assemble the platter: Arrange the cheeses and cured meats on a large serving platter.
2. Add the fresh grapes and a handful of nuts for added texture and sweetness.
3. Slice the bread into thick slices or cubes and place on the side for dipping.
4. Optionally, drizzle a little olive oil over the cheeses for extra flavor.

The Mesa de Queijo e Enchidos is an irresistible feast for the senses, offering a variety of textures and flavors in every bite. This platter is a great way to start your Easter meal, inviting guests to indulge in the finest of Portuguese cheeses and cured meats. Paired with good company and a glass of wine, it will undoubtedly be a highlight of your celebration.

Portuguese Easter Soup (Sopa de Cação)

Sopa de Cação is a traditional Portuguese Easter soup made with dogfish (a type of shark), a popular fish in Portuguese cuisine, particularly during festive seasons like Easter. The soup is infused with rich, aromatic flavors from garlic, olive oil, and herbs, creating a comforting and hearty dish that is both light and filling. It’s typically served with a side of rustic bread, making it an ideal starter for the Easter feast.

Ingredients

• 1 kg (2.2 lbs) dogfish (cação) fillets, cut into pieces
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, sliced
• 1 potato, peeled and diced
• 1 bay leaf
• 1 liter (4 cups) fish stock or water
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish
• Sliced rustic bread for serving

Instructions

1. Prepare the base: Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and bay leaf, cooking until softened, about 5 minutes.
2. Add the sliced carrot and diced potato, stirring for another 5 minutes.
3. Pour in the fish stock (or water) and bring the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes, until the vegetables are tender.
4. Add the dogfish pieces, smoked paprika, salt, and pepper. Continue to cook for another 10-12 minutes, or until the fish is fully cooked.
5. Adjust seasoning to taste, and garnish with freshly chopped parsley. Serve with slices of rustic bread for dipping.

Sopa de Cação is a flavorful and satisfying soup that carries the essence of Portuguese Easter traditions. The tender fish combined with hearty vegetables and aromatic herbs creates a well-balanced dish that will warm the soul. It’s a wonderful start to an Easter meal, offering a taste of coastal Portuguese cuisine that can be enjoyed by all.

Portuguese Easter Almond Cake (Bolo de Amêndoa)

Bolo de Amêndoa, or Portuguese almond cake, is a rich and decadent dessert often made during Easter. This cake is made with ground almonds, which lend it a moist and tender crumb, and is flavored with a hint of citrus zest. The cake is often topped with slivered almonds and a dusting of powdered sugar, making it not only a treat for the taste buds but also a beautiful centerpiece for your Easter dessert table.

Ingredients

• 200g (1 cup) ground almonds
• 200g (1 cup) sugar
• 4 large eggs
• 100g (½ cup) unsalted butter, melted
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt
• Slivered almonds for topping
• Powdered sugar for dusting

Instructions

1. Preheat the oven to 180°C (350°F). Grease and flour a round cake pan (about 20 cm/8 inches in diameter).
2. In a large bowl, whisk the eggs and sugar together until light and fluffy.
3. Stir in the melted butter, lemon zest, and vanilla extract.
4. Add the ground almonds, baking powder, and salt. Mix until smooth and well combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Sprinkle slivered almonds evenly over the top of the cake.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, dust with powdered sugar before serving.

Bolo de Amêndoa is a simple yet elegant dessert that will add a touch of sophistication to your Easter celebration. The richness of the almonds, combined with the fresh zest of lemon, creates a perfectly balanced flavor. Whether served with a cup of coffee or on its own, this Portuguese almond cake will surely be a highlight of your festive meal.

Portuguese Easter Codfish Salad (Salada de Bacalhau à Páscoa)

Salada de Bacalhau à Páscoa is a light and flavorful salad that features Portugal’s iconic salted cod (bacalhau), a key ingredient in many Portuguese dishes, especially around Easter. This salad combines the salty, tender cod with fresh vegetables like potatoes, onions, and olives, all dressed in olive oil and vinegar. The contrast of textures and flavors makes it a refreshing and satisfying dish perfect for a springtime Easter celebration.

Ingredients

• 500g (1 lb) salted cod (bacalhau), soaked and desalted
• 4 medium potatoes, boiled and sliced
• 1 red onion, thinly sliced
• 1 bell pepper, sliced
• 1 cup black olives, pitted
• 2 hard-boiled eggs, sliced
• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the cod: After soaking the salted cod for 24-48 hours, rinse it and remove any skin or bones. Break it into bite-sized pieces.
2. Assemble the salad: In a large bowl, combine the cod, boiled potatoes, red onion, bell pepper, olives, and hard-boiled eggs.
3. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until emulsified.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with fresh parsley before serving.

Salada de Bacalhau à Páscoa is a quintessential Portuguese dish that celebrates the flavors of spring and Easter. The codfish, combined with fresh vegetables and a tangy dressing, makes for a light and satisfying meal. This salad is perfect for an Easter lunch or as part of a larger spread, bringing a taste of Portugal to your holiday table.

Portuguese Easter Sweet Breads (Folar de Páscoa)

Folar de Páscoa is a beloved Portuguese Easter bread, traditionally prepared with a soft, slightly sweet dough that is adorned with colorful eggs. This sweet bread can be enriched with various flavorings, such as orange zest, cinnamon, and sometimes even a touch of anise. It is often shaped into wreaths or braided loaves, making it not only delicious but also a beautiful centerpiece for the Easter table. Folar is a symbol of renewal and celebration in Portuguese culture, often enjoyed during Easter breakfast or as an afternoon snack.

Ingredients

• 500g (4 cups) all-purpose flour
• 150g (¾ cup) sugar
• 10g (2 tsp) dry yeast
• 1 tsp salt
• 100g (½ cup) unsalted butter, softened
• 2 large eggs
• 200ml (¾ cup) warm milk
• Zest of 1 orange
• 1 tsp cinnamon
• 4 hard-boiled eggs (with shells on)
• 1 egg (for egg wash)
• Powdered sugar for dusting

Instructions

1. Prepare the dough: In a large mixing bowl, combine the flour, sugar, yeast, and salt. Add the butter, eggs, orange zest, and cinnamon, then gradually add the warm milk.
2. Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover the dough with a clean towel and let it rise in a warm place for about 1 hour, or until doubled in size.
3. Shape the bread: Punch the dough down and divide it into two equal portions. Roll each portion into a long rope and shape them into wreaths or braids. Place the dough on a greased baking sheet.
4. Carefully tuck the hard-boiled eggs into the dough, spacing them out evenly. Let the dough rise for another 30 minutes.
5. Preheat the oven to 180°C (350°F). Brush the bread with a beaten egg to create a golden finish.
6. Bake for 30-35 minutes, or until the bread is golden brown. Remove from the oven and allow it to cool.
7. Dust with powdered sugar before serving.

Folar de Páscoa is a delightful Portuguese tradition, capturing the essence of Easter with its soft, fragrant bread and colorful eggs. This sweet bread is perfect for sharing with family and friends, offering both a flavorful treat and a beautiful visual centerpiece. Whether enjoyed at breakfast or as an afternoon snack, it brings a touch of Portugal’s Easter spirit to your table.

Portuguese Easter Stuffed Artichokes (Alcachofras Recheadas à Páscoa)

Stuffed artichokes, or Alcachofras Recheadas à Páscoa, are a savory and elegant Portuguese dish perfect for Easter. This dish features tender artichokes filled with a flavorful mixture of breadcrumbs, garlic, herbs, and cheese. The stuffing is rich and savory, with the artichokes providing a slightly earthy base that contrasts perfectly with the creamy filling. This dish makes for a wonderful side dish or vegetarian entrée during the Easter meal, offering a unique and light alternative to the more traditional Easter fare.

Ingredients

• 4 large artichokes
• 1 cup breadcrumbs
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• ½ cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• ½ cup vegetable broth
• Lemon wedges for garnish

Instructions

1. Prepare the artichokes: Trim the tough outer leaves of the artichokes and cut off the top 1 inch. Remove the choke (the fuzzy center) with a spoon and place the artichokes in a bowl of lemon water to prevent browning.
2. Prepare the stuffing: In a skillet, heat olive oil over medium heat. Sauté the garlic and onion until softened, about 5 minutes.
3. Add the breadcrumbs, Parmesan cheese, parsley, oregano, salt, and pepper. Stir the mixture well, then gradually add the vegetable broth until the stuffing becomes moist but not soggy.
4. Stuff the artichokes: Carefully spoon the stuffing into the center of each artichoke, pressing down gently to ensure the stuffing is packed in.
5. Place the stuffed artichokes in a large baking dish, drizzling with a little more olive oil. Add a few tablespoons of vegetable broth to the dish, covering the artichokes.
6. Cover with aluminum foil and bake in a preheated oven at 180°C (350°F) for 45 minutes, or until the artichokes are tender.
7. Garnish with fresh lemon wedges and serve warm.

Alcachofras Recheadas à Páscoa is a wonderful way to incorporate seasonal vegetables into your Easter meal. The tender artichokes, complemented by the savory breadcrumb stuffing, offer a delightful balance of flavors and textures. This dish is perfect for those looking to serve something fresh, light, and flavorful during their Easter celebration.

Portuguese Easter Codfish Stew (Bacalhau à Páscoa)

Bacalhau à Páscoa, or Easter codfish stew, is a staple of Portuguese Easter celebrations. Codfish, the quintessential ingredient in Portuguese cuisine, is the star of this hearty and flavorful stew. The cod is cooked with a mix of vegetables, including potatoes, onions, and peppers, and is seasoned with garlic, olive oil, and fresh herbs. The stew is often served with hard-boiled eggs and olives, making it a comforting and filling dish that perfectly captures the essence of Easter in Portugal.

Ingredients

• 600g (1.3 lbs) salted cod (bacalhau), soaked and desalted
• 4 medium potatoes, peeled and sliced
• 2 onions, thinly sliced
• 1 bell pepper, sliced
• 2 garlic cloves, minced
• 1 cup black olives, pitted
• 4 hard-boiled eggs, quartered
• 3 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the cod: After soaking the cod for 24-48 hours, rinse it and remove any skin or bones. Cut the cod into large chunks.
2. In a large pot, heat olive oil over medium heat and sauté the onions and garlic until softened.
3. Add the sliced potatoes and bell pepper to the pot, stirring for 5 minutes.
4. Add the cod pieces to the pot, along with the paprika, salt, and pepper. Pour in enough water to cover the ingredients and bring to a boil.
5. Reduce the heat and simmer for 25-30 minutes, or until the potatoes are tender and the cod is cooked through.
6. Add the olives and continue to cook for an additional 5 minutes.
7. Serve the stew hot, garnished with hard-boiled egg quarters and fresh parsley.

Bacalhau à Páscoa is a dish full of comfort and tradition, perfect for celebrating Easter in a Portuguese style. The combination of tender cod, savory vegetables, and the richness of olive oil creates a flavorful stew that is both hearty and satisfying. This dish, with its deep flavors and Mediterranean influences, is a wonderful way to honor the traditions of Easter while enjoying a wholesome, comforting meal.

Portuguese Easter Rice Pudding (Arroz Doce de Páscoa)

Arroz Doce de Páscoa is a classic Portuguese dessert, perfect for the Easter table. This creamy, fragrant rice pudding is made with short-grain rice, milk, sugar, and a hint of lemon and cinnamon. Traditionally served cold, Arroz Doce is a comforting dish often garnished with ground cinnamon or lemon zest. In Portugal, rice pudding is commonly prepared for Easter celebrations, embodying the warmth of home and the joy of family gatherings. Its smooth texture and aromatic flavors make it a beloved dessert for the festive season.

Ingredients

• 1 cup short-grain rice
• 1 liter (4 cups) whole milk
• 1 cup sugar
• 1 cinnamon stick
• Zest of 1 lemon
• 2 egg yolks
• 1 tsp vanilla extract
• Ground cinnamon for garnish

Instructions

1. Cook the rice: In a large saucepan, combine the rice, milk, cinnamon stick, and lemon zest. Bring to a boil over medium heat, stirring occasionally. Once it begins to boil, lower the heat and simmer for about 20-25 minutes, until the rice is soft and the milk has thickened.
2. Sweeten the pudding: Stir in the sugar and cook for an additional 5 minutes, allowing the sugar to dissolve and the mixture to thicken further.
3. Add egg yolks: In a separate bowl, whisk the egg yolks. Slowly pour in a little of the hot rice mixture to temper the eggs, then whisk the egg mixture back into the pudding. Stir constantly and cook for another 2-3 minutes until thickened.
4. Finishing touches: Remove from heat and stir in the vanilla extract. Pour the rice pudding into individual serving dishes and let it cool to room temperature.
5. Serve: Once cooled, sprinkle with ground cinnamon and a little lemon zest for garnish before serving.

Arroz Doce de Páscoa is a dish that brings comfort and warmth to your Easter table. Its delicate sweetness, balanced by the citrusy zest and cinnamon, makes it a timeless Portuguese dessert. This creamy rice pudding can be enjoyed by everyone, from the youngest to the oldest, and offers a beautiful way to end your Easter meal with a touch of tradition.

Portuguese Easter Lamb with Mint (Cordeiro de Páscoa com Hortelã)

Cordeiro de Páscoa com Hortelã is a traditional Portuguese Easter dish that celebrates the season with tender, flavorful lamb seasoned with fresh mint and aromatic herbs. Lamb is often associated with Easter in many cultures, and this recipe highlights the delicate flavors of the meat with a fragrant mint sauce that complements the natural richness of the lamb. This dish is perfect for a festive Easter lunch or dinner, offering a hearty, satisfying main course that brings a touch of Portuguese culinary tradition to your holiday celebration.

Ingredients

• 1.5 kg (3.3 lbs) leg of lamb
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp fresh mint, finely chopped
• 1 tsp dried oregano
• 1 tsp thyme
• 1 cup white wine
• 2 tbsp lemon juice
• Salt and pepper to taste
• Fresh mint leaves for garnish

Instructions

1. Prepare the lamb: Preheat the oven to 180°C (350°F). Rub the leg of lamb with olive oil, minced garlic, oregano, thyme, salt, and pepper. Let the lamb marinate for about 30 minutes to absorb the flavors.
2. Roast the lamb: Place the lamb in a roasting pan and roast for about 1.5 to 2 hours, depending on the size and desired level of doneness. Baste the lamb with its juices every 30 minutes to keep it moist.
3. Prepare the mint sauce: While the lamb is roasting, prepare the mint sauce by combining the white wine, lemon juice, and fresh mint in a small saucepan. Bring to a simmer and cook for about 10 minutes until it slightly thickens.
4. Serve: Once the lamb is done, remove it from the oven and let it rest for 10 minutes. Slice the lamb and serve it with the mint sauce poured over the top, garnished with fresh mint leaves.

Cordeiro de Páscoa com Hortelã is a flavorful and aromatic dish that brings a burst of freshness to the rich taste of lamb. The mint sauce provides a vibrant contrast, making each bite a delightful experience. This dish is perfect for those looking to celebrate Easter with a traditional and festive Portuguese main course that embodies the spirit of the season.

Portuguese Easter Honey Almond Cake (Bolo de Amêndoa e Mel)

Bolo de Amêndoa e Mel is a traditional Portuguese Easter cake made with ground almonds and honey. This cake is moist and rich, with a slight crunch from the almonds and a sweet, floral undertone from the honey. It’s often served as a dessert or a special treat during Easter celebrations. The combination of almonds and honey symbolizes prosperity and sweetness in Portuguese tradition, making this cake an ideal choice for a meaningful and delicious Easter dessert.

Ingredients

• 200g (1 ¾ cups) ground almonds
• 150g (¾ cup) sugar
• 3 large eggs
• 100g (½ cup) unsalted butter, melted
• 3 tbsp honey
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt
• Powdered sugar for dusting

Instructions

1. Prepare the batter: Preheat the oven to 180°C (350°F). In a mixing bowl, whisk together the eggs, sugar, melted butter, honey, and vanilla extract.
2. Add the ground almonds, baking powder, and a pinch of salt to the wet ingredients, mixing well until the batter is smooth and fully combined.
3. Bake the cake: Pour the batter into a greased and floured 9-inch round cake pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Before serving, dust the cake with powdered sugar for a decorative touch.

Bolo de Amêndoa e Mel is a beautifully simple yet decadent cake that perfectly captures the essence of Portuguese Easter desserts. The almond and honey combination gives it a rich flavor and moist texture, making it a delightful end to any Easter meal. Its natural sweetness and festive appeal make it a wonderful treat for family and friends to enjoy together.

Note: More recipes are coming soon!