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Terms in Portuguese 2151-2160 of 3077

palitos Francêses

/puh-LEE-toosh fran-SEH-zesh/
[Portuguese]

Sponge fingers. Lady fingers.

palmier

/pah-MYAY/
[Portuguese] plural palmiers

A small, sweet puff pastry, often sprinkled with sugar, in the shape of a heart. It is formed by rolling out the pastry, folding the two ends into the middled three times and then folding it in half along the join. It is then sliced across the layers. The slices are laid on a baking tray. When cooked each slice expands, making the distinctive shape.

palmier coberto

/pah-MYAY koo-BEHR-too/
[Portuguese]

A palmier coated with icing.

palmier recheado

/pah-MYAY reh-shee-AH-doo/
[Portuguese]

Two palmiers sandwiched together with confectioner's custard or crème pâtissière.

palmier simples

/pah-MYAY SIM-plush/
[Portuguese]

A small, sweet puff pastry, often sprinkled with sugar, in the shape of a heart. It is formed by rolling out the pastry, folding the two ends into the middled three times and then folding it in half along the join. It is then sliced across the layers. The slices are laid on a baking tray. When cooked each slice expands, making the distinctive shape.

palmito

/pal-MEE-too(sh)/
[Portuguese] plural palmitos

Palm heart. The heart of the coconut palm is particularly favoured.

palometa

[Portuguese] plural palometas

Bonito. This is not the classic, shiny, striped bonito much used in Spanish cooking, but the much rarer bonito found on the North African coast.

pamonha

[Portuguese] plural pamonhas

A paste made with sweetcorn and milk wrapped in a corn husk. It may either be salted or sweetened.

pamouha

/puh-MOO-huh/
[Portuguese]

"made with grated sweetcorn and milk"

pampo

[Portuguese]

Blackfish. A solitary fish found mainly in the western Mediterranean of Cadíz and near the Azores and Madeira. The flesh is firm and white, as is often the case with deep sea fish, and cooks well by whatever method.