Recipes

Combine all the ingredients in a bowl, in the order indicated, without separating the yolk from the white, stirring until the mixture is smooth and creamy.
Grease the pan with Azeite de Moura and sprinkle with flour
Bake in the preheated oven, but don’t overcook it so that it becomes moist and the burnt sugar melts inside the cake.

Beat the eggs with the sugar, add the milk and stir in, then add the Moura DOP Organic Extra Virgin Olive Oil and stir in. Add a glass of brandy or fortified wine.
Add the cinnamon and mix well. Add the flour and Royal powder.
Add the chopped apple, half the chopped walnuts and slivered almonds.

Prepare the loin by piercing it several times with the tip of a knife.
Make a paste with the garlic and paprika.
Cover the meat with the mixture and leave to marinate overnight.

Place the leg of boar in a bowl with water and slices of orange and lemon. Change the water for 24 hours until there are no traces of blood in it. Remove the meat from the container and let the water drain well

Fry the meat in olive oil, remove and set aside. In the same pan, add the onion, garlic and chopped pennyroyal and brown. Add the chopped tomatoes and peppers and sauté a little more.

Add all the ingredients except the flour. Once well mixed, add the flour gradually until it is enough to shape.
Roll out the dough and join the ends to form a ring. Brush with well-beaten egg.