10 Cool Facts About Portugal
By in

10 Cool Facts About Portugal

We all know about the great beaches, Port and Cristiano Ronaldo but Portugal has so much more to offer. Here are 10 interesting facts we love!

  1. Portugal has some of the biggest waves in the world and it was in Nazare where Big Wave Surfer, Garrett McNamara, made the world record.
  2. The first ever bookshop in the world opened in Portugal, in Lisbon in 1732. Bertrand Chiado is still located on Rua Garrett.
  3. Coimbra University is one of the oldest in the world, dating back to 1290.
  4. Portugal is home to a house made of boulders. Set in the Fafe countryside it’s known as the Stone House and is still inhabited today.
  5. The first ever journey around the world was led by Portuguese explorers.
  6. Many of Portugal’s best desserts were created by monks!
  7. Portugal was the first country in the world to decriminalise narcotics.
  8. The largest producer of cork in the world, Portugal has some 70% of the market.
  9. The emotive Portuguese music of Fado was classified as a world cultural heritage of UNESCO 
  10. Portugal and England have the oldest diplomatic alliance in the world dating back to 1373. 
Bake It: Pastel de Nata
By in

Bake It: Pastel de Nata

By far the most delicious, traditional Portuguese tart with a rich egg custard and a sprinkle of cinnamon. Here’s how to bake yours!

Ingredients for 12 Portugese tarts:

1 large egg (whole)

2 egg yolks

115g golden caster sugar

2 tbsp cornflour

400ml full fat milk

2 tsp vanilla extract

1 sheet ready rolled puffed pastry


– Lightly grease a muffin tin and pre-heat oven to 200C/180C fan/Gas 

– Add egg, yolks, sugar & cornflour into a saucepan and mix well together, then gradually add the milk until mixture is smooth.

– Put pan on medium heat and constantly stir until mixture thickens bringing to the boil.Remove the pan from the heat and add vanilla extract.

– Put the custard into a bowl to cool and cover with cling film to prevent skin forming.

– Cut pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a roll and cut the roll into 12 even sized balls.

– On a lightly floured board, roll each ball into a disc (approx. 10cm) and press the pastry discs into the muffin tin.

– Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.

– Add icing sugar and cinnamon powder to taste. Yummy!