Lisbon Cooking Academy https://lisboncookingacademy.com Wed, 12 Jun 2019 22:59:21 +0000 pt-PT hourly 1 https://wordpress.org/?v=5.2.1 https://lisboncookingacademy.com/wp-content/uploads/2017/10/cropped-Logo_horizontal-32x32.jpg Lisbon Cooking Academy https://lisboncookingacademy.com 32 32 Ask a pro – Take 1 with Laura, the Baker https://lisboncookingacademy.com/ask-a-pro/ Tue, 11 Jun 2019 22:23:12 +0000 https://lisboncookingacademy.com/?p=1927 At Lisbon Cooking Academy we believe the key to become a good professional in your own field is to mix four simple ingredients: practise, perseverance, commitment and passion. Then add a bit of madness and you will have not only the best professionals but the most delicious foods and experiences in the industry. Ready to meet the best in class…

O conteúdo Ask a pro – Take 1 with Laura, the Baker aparece primeiro em Lisbon Cooking Academy.

]]>
At Lisbon Cooking Academy we believe the key to become a good professional in your own field is to mix four simple ingredients: practise, perseverance, commitment and passion.
Then add a bit of madness and you will have not only the best professionals but the most delicious foods and experiences in the industry. Ready to meet the best in class in beautiful Lisboa?
This week we’ve chatted with Laura, our neighbour in Estefânia, natural foods advocate and Head Baker aka padeira chefa at Pão com Calma – we’ve got super impressed not only with her bread but also with her amazing Portuguese. Well done, girl!

Name: Laura
Original from: Marburg, Germany
Industry: All things bread deliciousness
Business: Pão com Calma
Years in business: Two
Living in Lisboa: since 2007

Best bread you’ve eaten in your life

It’s really hard to say because I have eaten many delicious breads in my life. I believe the highlight was my first breakfast at home, with my family in Germany, with Brezel* and sourdough bread (which is still the traditional and most common baking process there). For me, this is what means to be home. Missing it was the reason why I’ve started baking, bringing this old German knowledge to the modern days in Lisbon.

LCA: * Brezel is the German word for Pretzel. The name derives from Latin word bracellus, a medieval term for “bracelet”,  or bracchiola, meaning “little arms”, according to Wikipedia. According to Laura is simply delicious.

 

Posh bread is such a trend. What do you think is going to happen with the papo-seco?

It is actually interesting that the trend now is to eat darker breads. Traditionally, brown breads, made out of non refined flours, were eaten by the poorest people, paisans – think of broa de milho, corn bread. This means, the whiter the bread, the wealthier it was. My goal is to educate people making more informed choices when it comes to bread, as supermarket bread is full of preservatives and chemical ferments. Bread should be done with three simple ingredients: flour, water and salt, hence the importance of having really good quality ingredients.

Fact: Wealthier does not always mean healthier. Darker bread, meaning made with whole wheat flours, are full of minerals, good fiber and probiotics, if done with the slow fermentation process. Now we’re talking about bread.

Hm.. talking about education, a lot of people complain that artisan bread is super pricey.

Well, personally I have never done the maths but if you think about the density of the bread I sell vs the bread you buy on a normal bakery (think of carcaça or papo-seco), those breads are so light that they are probably more expensive per gram – and we cannot compare in terms of quality, that’s for sure.

 

A tip to a new baker

To a new baker or to someone that is starting to eat sourdough bread?
( OK, Laura, both)

To a new baker is  to be fearless. Really, põe as mãos na massa aka nah puf na tip to a new baker (literal translation to “getting your hands dirty”), as it is a very natural process.

To people starting to eat sourdough breads, as it is a bit sour, the key is to eat the bread on the next day, as fresh bread is always delicious. Actually, bread sommeliers (they exist, amigos), recommend you to eat rye bread only 24 to 48h hours after being baked. That is when it gets its full body and taste).

YUM!

Is the future of bread to be eaten?

I hope artisan bread does not become an elite thing. I want to democratize bread and the best that can happen to me is to see old people coming back to buy more bread, saying it tastes exactly like in their childhood, the bread they were eating at their hometown, aldeia. That makes my day. So yes, I guess the future of bread is to be eaten.

A secret

This is not exactly a secret but when it comes to making bread, the recipe is not everything. There are many things involved, such as temperature, humidity, time. It’s all about doing, and getting yourself immersed in the process, with all the senses.

(Bread workshop, anyone?!)

Favourite bread fad: Did you know that many people that think they are gluten intolerant are actually intolerant to the Es, meaning preservatives that go into making modern/supermarket bread? According to many doctors, and bread lovers, if you exclude gluten completely from your diet, you may become completely intolerant. Oh no! Maybe it’s time to give proper bread a try. Today.

We are so, so hungry now.

Try out Laura’s bread at Pão com Calma
Ilha Terceira 44a, 1000-174 Lisboa

 

All deliciousness,
Your Lisbon Cooking Academy Team

O conteúdo Ask a pro – Take 1 with Laura, the Baker aparece primeiro em Lisbon Cooking Academy.

]]>
Portuguese people are weird https://lisboncookingacademy.com/portuguese-people-are-weird/ Wed, 05 Jun 2019 12:00:06 +0000 https://lisboncookingacademy.com/?p=1450 And this is what we love to eat   We Portuguese people are weird. Who hasn’t heard about girls wearing their mustaches as if they were in the 50’s, boys flirting with them in the middle of the street, grandmas staring at the show from their windows whilst cuddling their well fed cats. All very true. In the movies. In…

O conteúdo Portuguese people are weird aparece primeiro em Lisbon Cooking Academy.

]]>
And this is what we love to eat

 

We Portuguese people are weird. Who hasn’t heard about girls wearing their mustaches as if they were in the 50’s, boys flirting with them in the middle of the street, grandmas staring at the show from their windows whilst cuddling their well fed cats. All very true. In the movies. In real life, we’re a bit more exciting and creative, specially when it comes to food.

Actually, you don’t have to go to the other side of the world to eat awkwardly amazing foods, that would make asian street food look like vegan banana bread. Today we will be introducing you to five amazing foods Portuguese people love to eat – or talk about whilst they eat something else. Please make yourself comfortable, and enjoy the ride.

 

Caracóis

Did you just say snails?

Cliches apart, Portugal is also famous for its beautiful beaches, sunny days, warm people and slow food. In the later category, we can find not only amazing stews and rices but a more literal type of slow food: snails. Yes, snails. Think of a more chilled version, compared to the french escargots, full of oregano and sauce, so you can eat it all till the very last bit, with the help of a large bread chunk – not for the faint-hearted or gluten intolerant.

 

Tremoços

Lupines our way all the way

Who hasn’t tried snacking on lupins, please raise the hand. If you haven’t, summertime in Portugal is the perfect time for you to do so. We Portuguese love long warm days, where we can simply linger on a terrace, eating our delicious, and salty, tremocos. They are usually served on small plates we say pires, and are best enjoyed whilst drinking a glass of vinho verde (vinho, not vino) or cold imperial (half-pint). Still not keen? They are 100% vegan, gluten and dairy free and a great source of protein. We thought so.

 

Percebes

Do you understand?

Whilst in Portugal, don’t miss out chance of going to a fishmongers or local market, where you can still get the catch of the day for a decent price and also get to know how seafood looks like when it is not packed – it is also much more sustainable than average supermarket fish. Here we love all-things-fishy, even their ancestors, like percebes aka understandings. Do you understand? Nevermind, google it, order it, and you will learn how to eat them very quickly – they basically pop out of the shell without a big effort. Our pleasure.

 

Jaquinzinhos

Mackerel’s baby cousin

If you love fish, like us, you would not want to miss out mackerel baby’s version, which is not only legal but a rare delicacy – don’t you worry, our fishermen love the oceans as much as we do. Says the legend that Jaquinzinhos got their name in Sesimbra, after a bad day of fishing, when a local fisherman caught these tiny meckerrels, uncle Joaquim’s size – apparently he was a very small man. We love Jaquinzinhos so much, they have become a national cultural and ethnographic mark, due to the way they are caught. You will find them fried on a gentle batter or alimados, meaning in lemon, olive oil and salt. YUM.

 

Peixinhos da horta

Portuguese Green Beans Tempura

Brave by nature, we portuguese love a Descobrimentos story, meaning a story from the Discoveries period. Our lovely navigators António da Mota, Francisco Zeimoto e António Peixoto were following a Chinese ship to Macau and, surprise, they’ve arrived in Japan by azar  in 1543. Lucky them, who were very well received by the Nippons, and ended up trading and sharing amazing recipes like our peixinhos da horta – that literally means fish from the garden. And, voilá, tempura was born.

Fun fact 1: Tempura comes from the latin word ‘tempora’, which was related to a fasting period in monasteries, where the consumption of meat was reduced and replace by fish – or veggies.

Fun fact: 2: A similar story goes for leg frogs, but we spare you from that one this time, as first we would have to decide who have started eating them first: the Britons or the French.

 

Arroz de cabidela

Translation only available whilst you’re reading it

Last but not least, dear friends, we have cabidela rice. Cabidela rice, meaning rice cooked with the blood of the animal which the plate is named after – which obviously needs extra care when preserving, with a lot of vinegar. Apparently it is such a delicacy, we took it to our colonies, from Africa do Asia. Today you can find chicken  cabidela (Angola), duck cabidela (Macau) or even pork (India). So many delicious options you don’t want to miss out.

 

And that’s it for today, our friends. Next time you invite a portuguese person out, don’t propose a trip to far the East. The wild west starts right here.

 

All deliciousness,
Your Lisbon Cooking Academy Team

O conteúdo Portuguese people are weird aparece primeiro em Lisbon Cooking Academy.

]]>