Day 53: Carne de vinho e alho. It's almost like a pickled meat. The traditional way is to marinate the meat in a terracota vase sealed with a cloth. We put the pork meat cut in cubes inside the vase with bay leaves, white wine, vinegar, garlic, salt, pepper. Leave it for two days for better results and strong taste. We boil it and fry it after. It always gives me heartburn. But for someone who doesn't like the taste of pork this is a good way of eating it.
Day 54: Bolo Noiva. Btride's cake. It's a sweet bread made with fennel seeds. It has different names as "Bolo da Serra" (Mountain cake) and "Bolo doce" (Sweet Cake"). I've veganized this bread. It's so delicious!!!
Day 55: Torroes de acucar (baunilha, chocolate, caramelo e morango). Sugar cubes. Have different flavours like vanilla, chocolate, caramel, strawberry... You can do them with nuts and rolled them with coconut...
Day 56: Bacalhau cozido/Bacalhau consoada. Cod cooked/ Christmas Eve Cod. Traditional Christmas dinner food. Boiled potatoes, eggs, boiled cabbage and everything drizzled with olive oil.
The materials used were: Winsor and Newton Watercolours
Sakura Pigma Micron 005
Canson Art Book One
To learn more about this project check the following link: https://www.the100dayproject.org/
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