Eurovision cooking – Portugal

This year it was slightly less fun because I hate last year’s winner with such a passion. I have never been less pleased about someone winning Eurovision as I was about Salvador Sobral.

Let me tell you about how much I do not like Salvador – it’s a lot. Salvador is straight up a terrible person. In his acceptance speech last year, he basically said Eurovision is bad and he called this year’s winner a “terrible song” because he’s mean. I do not like him.

Now that’s over and done with – let’s talk about something the Portuguese are good at which is making food. They have a lot of good food.

Caldo verde

I used this recipe as my base but adapted it to make it low FODMAP. I left out the onion and garlic but used a whole lot of garlic oil at the start. I also made my own stock, because all the stock cubes I contained onion and/or garlic. I collected a bunch of veggie scraps during the week and chucked them into the slow cooker on the morning of the final so it was ready to go when I needed it. This is a tasty, easy soup. Recommend.

I also made vegetarian chorizo (so I had both veggie and non-veggie options). I didn’t really use a recipe for this. I basically fried up some tofu with a heap of spices (paprika, cumin, coriander, chipotle peppers from a tin). It was pretty good? The flavours seemed to develop and it was better a day or two later so maybe make it in advance.



Portuguese cornbread is almost nothing like American style cornbread. One recipe I read described this as “difficult to get your teeth into” and ho boy were they right. You could use the crust on this bread as a weapon. Don’t let you put that off – its delicious and a great good vessel for the thick soup. I used this recipe and halved it (and I’m still eating corn bread a week later).

I also made a gluten-free loaf using 250g of maize flower and 250g of gluten-free flour. It turned out really well and was actually much less impenetrable than the regular loaf.


I used my mum’s recipe for flan which is the best recipe.

I used condensed coconut milk to make it a dairy-free flan. I have no idea if condensed coconut milk is new or if I’ve just discovered it but either way it’s a game changer. It made perfect flan and the end result didn’t even taste of coconut.

I also made toffee for the top. I watched this video for the method – just follow it but skip the cream. When she’s ready to add the cream instead, pour it into your flan dish and swirl it around to coat the base. The toffee tastes amazing. But the maple syrup version is also amazing if you don’t want to get involved with boiling sugar (fair).

Weena’s Very Good Flan

  1. 1x tin condensed milk (regular or coconut)
  2. 1x tin hot water
  3. 4x eggs
  4. Glug vanilla extract/essence
  5. Maple syrup (or toffee)
  6. Preheat the oven to 180.
  7. Pour maple syrup (or toffee) into the bottom of an oven proof dish – I used a square brownie tin.
  8. Whisk up all the other ingredients until combined.
  9. Pour custard mixture into the dish. Also boil the jug.
  10. Place your flan in it’s tin onto a larger tray – I used a baking tray with a decent lip.
  11. Carefully place your flan into the oven. With it all in the oven (it’s easier to do it in the oven than try and transfer a pan of boiling water into a hot oven), pour hot water into the bottom tray, so the hot water comes about 1/3 to ½ way up the outside of the flan tin.
  12. Cook under the flan is just set with a bit of a wobble.
  13. Cool on the bench until it stops steaming then transfer your flan tin to the fridge.
  14. Chill overnight.
  15. Turn your flan out by placing a plate over the top (big enough to cover the tin) and then flipping it quickly. Your flan should plop out onto the plate.

Someone commission me to write about Eurovision next year. For real I actually know how to voting works.

Further reading

December – home

I spent the first minutes of 2018 on the beach. I’ve never actually spent New Year