In former market halls near Tagus river there is a huge foodcourt these days. Part of the Mercado da Ribeira is transformed in a culinary hot spot, called Time Out Market.
On a December evening we travel by metro to this place opposite the metro/trainstation Cais do Sodré. It’s around eight o’clock when we arrive and there is hardly any place left at the long tables. We walk around and see a lot of variety: special hamburgers, sushi, pizza, pasta, but also Portuguese food, pastry and, of course, pastéis de nata!
But we end up in a restaurant on the first floor. Apparently this is restaurant Pap D’Açorda (it moved after 35 years in Bairro Alto to this new spot). So if you don’t want to share a table downstairs, go upstairs! But be aware: prices are high ( the most inexpensive glass of wine is 4,25 euro). Food is good, but to say the truth: we know places where we have experienced better price/quality.
Have a look at the short vlog I made if you want to experience Mercado da Ribeira/Time Out Market on a December evening:
And don’t leave Mercado da Ribeira/Time Out Market without tasting a Pastel de Nata at Manteigaria. I dare say these Pastéis de Nata (pastel = singular, pastéis = plural, by the way) are as great as the ones of the famous Pastelaria de Belém!
For Dutch visitors: read more about Lisbon and life at Portuguese Silver Coast on my blog in Dutch at Zin in Portugal
A traditional Portuguese dessert is ‘Maçã assada’, roasted apple. It’s not difficult to make yourself! And it can be served cold, but I personally prefer a ‘roasted apple’ when it is still a bit warm.
The basic ingredients are always the same: apples, sugar, cinnamon. My recipe of maçã assada has a personal touch: I add Port – or even better ! – Ginja (a kind of sour cherry liqueur you can buy in the Óbidos-region or at airports). I am sure you will be overloaded with admiration if you serve your tableguests ‘maçã assada’ one of these days!
Ingredients 6 apples
6 tablespoons honey
6 teaspoons Sugar
6 cinnamon sticks
3 teaspoons cinnamon
Ginja or Port
Extra: cinnamon icecream and whipped cream
And, of course:
Use the apple corer and put the apples without cores in a oven dish
Pass the cinnamon sticks through the honey (put the honey in a small glass to make this easier)
Press the cinnamon sticks in the wholes made by the apple corer. Cover the apples with what is left of the honey.
Mix the cinnamon and sugar and pour it over the apples. Fill the cores with Ginja or Port. Don’t be thrifty: use the bottle and pour enough fine Ginja or Port in the apples and casserole. End with a spoon of water.
Put the oven dish in the oven (200 degrees). As long as the apples are in the oven your kitchen smells deliciously (and attracts everyone in the house!). It takes around 40 to 50 minutes before the apples become puffy and softer.
Serve the apples with (cinnamon) icecream and whipped cream. And don’t burn your mouth by being too greedy…