Thursday, March 10, 2011

Main course

After the success with desert, both teachers decided to exchange  main courses of both countries.

This month, children will do the recipe of the other country, and taste it. In the end a post with the process will be placed here.

Good work for them all!

Main course from Portugal - Francesinhas



  • 1 beer
  • A broth
  • 2 bay leaves
  • 1 tablespoon margarine
  • 1 cup brandy or port wine
  • 1 tablespoon cornstarch
  • 2 tablespoons tomato paste
  • 1 dl milk
  • chilli to taste


  • 2 slices of bread
  • ham qb
  • cheese to taste
  • sausages qb
  • sausage qb
  • roast beef or steak qb

Dissolve the cornstarch well with milk and add the remaining ingredients. With the magic wand grinding, bring to boil and thicken a little stirring to avoid catching the bottom.
Make a sandwich with the ingredients and cover with cheese. Place in center of a plate and drizzle with the sauce. Bake in the oven.

This recipe is most famous on city of Porto, and is delicious! 

Main course from Wales - Welsh Rarebit

8oz grated, strong cheese (Mature Cheddar)
1 tablespoon Welsh butter
2 teaspoons Worcestershire sauce
1level teaspoon dry mustard
2 teaspoons flour
4 tablespoons milk
Shake of pepper
1 Tomato thinly sliced
4 slices of Streaky Bacon (cooked and chopped into pieces)
4 slices bread toasted on 1 side only

Put the cheese, flour, mustard, Worcestershire sauce, butter and pepper into a saucepan.
Mix well and then add the milk to moisten.
Do not make it too wet.
Stir over a gentle heat until all is melted, and when it is a thickish paste, stop stirring, and swivel it around the saucepan, which it will do quite easily.
Add the cooked bacon to the mixture.
Leave to cool a little, and meanwhile toast the bread on one side only
Spread the rarebit over the untoasted side and place 2 slices of tomato on each slice
Brown under a hot grill.
This mixture can be made and kept in the refrigerator for several days if required.
Serves 4.

Welsh Rarebit is called Caws Pobi in the Welsh language.