The BBC's online documentary film festival
The nominees include a Brazilian film.
Entre os indicados está um filme brasileiro.
Who should win the LongShots Festival?
The deadline for voting is 12:00 BST on Tuesday 31 August 2021. You can vote up to three times. The winner of the Audience Award will be announced on Wednesday 1 September 2021.
O prazo para votação é 12h00 BST na terça-feira, 31 de agosto de 2021. Você pode votar até três vezes. O vencedor do Prêmio do Público será anunciado na quarta-feira, 1º de setembro de 2021.
Watch free movies online here
free Portuguese phrasebook
In Portugal, most people speak perfect English, especially in Lisbon and Porto. But it may be worth picking up a few Portuguese phrases.
Portuguese is a Romance language spoken by over 250 million people worldwide. This Portuguese phrasebook is of the European usage which does not differ much from the Brazilian in sounds and pronunciation.
It is also worth noting that most of the vocabulary is common between Brazilian and European Portuguese.
Vegan and Vegetarian Recipes
Tip: To convert the vegetarian recipes into proper vegan, simply use the correspondent vegan substitute ingredients.
2 each of onions and carrots, chopped
4 sticks celery, chopped
1 tbsp olive oil
2 tbsp sugar
4 garlic cloves, crushed
2 tbsp tomato purée
2 bay leaves
few sprigs thyme
3 courgettes, chopped
400g can butter beans, drained
400g can chopped tomatoes
1.2l vegetable stock
100g parmesan or vegetarian equivalent, grated
140g small pasta shapes
small bunch basil, shredded
Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you’re freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.
500g pack penne
2 large leeks, sliced
85g plain flour
2 tsp ready-made English mustard
good grating nutmeg
1l milk, plus a bit extra
350g pack mature cheddar, grated
4 slices French bread, diced
85g walnut piece
400g bag spinach
If you are eating one of the pasta bakes now, heat oven to 190C/170C fan/ gas 5. Boil the pasta with the leeks for 10 mins, then drain.
Meanwhile, put the butter, flour, mustard, nutmeg and milk in a large pan with some seasoning. Gently heat, stirring all the time, until bubbling and thickened, then cook for 2 mins more, stirring frequently. Remove from the heat and stir in two-thirds of the cheese. Toss the remaining cheese with the bread and walnuts.
Cook the spinach in the microwave, or pour a kettle of boiling water over it to wilt, then squeeze out the excess water. Stir into the sauce with the pasta, leeks and some seasoning. If necessary, add a little extra milk to loosen. Divide between 2 ovenproof dishes and scatter the bread mixture on top. If eating straight away, bake for 40 mins until golden, or cool to freeze.
400g can chickpeas, drained
zest 1 lemon, plus juice ½
1 tsp ground cumin
small bunch coriander, chopped
100g fresh breadcrumbs
1 medium red onion, ½ diced, ½ sliced
1 tbsp olive oil
4 small wholemeal buns
1 large tomato, sliced, ½ cucumber, sliced and chilli sauce, to serve
In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.
Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don’t burn. To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.
2 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
¼ tsp hot chilli powder
1 tbsp ras el hanout
1 butternut squash, peeled and cut into 2cm pieces
100g red lentils
1l hot vegetable stock
1 small bunch coriander, leaves chopped, plus extra to serve
dukkah (see tip) and natural yogurt, to serve
Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.
Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.
Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.
Granola with almonds & apricots
200g clear honey
4 tbsp mild-flavoured oil, such as sunflower or rapeseed
300g rolled oats
100g whole unblanched almonds
1 tsp ground cinnamon
140g dried apricots, roughly chopped
Heat oven to 180C/160C fan/gas 4. In a large pan, heat the honey and oil together until bubbling, then tip in the oats, almonds and cinnamon. Stir well until the oats are well coated, then tip onto 1-2 large baking sheets, spreading the mixture out. Bake for 20-25 mins, stirring halfway, until golden.
Remove from the oven and, while still hot, stir in the apricots. Spread out again and press down with a spatula to cool – this will help it to clump together. Once cool, serve with yogurt or milk, and fruit, if you like. Will keep in an airtight container for 3 weeks. See 'Goes well with' for recipes using your granola.
1 onion, finely chopped
1 celery stick, sliced
1 leek, sliced
1 medium potato, diced
750ml low salt or homemade chicken or vegetable stock
1 head broccoli, roughly chopped
140g stilton, or other blue cheese, crumbled
Put all the ingredients into the soup maker, except the stilton, and press the ‘smooth soup’ function. Make sure you don’t fill the soup maker above the max fill line.
Once the cycle is complete, season, and stir in most of the stilton. Blend briefly again until the cheese has melted into the soup. Season with more black pepper and top with the reserved cheese to serve.
2 tbsp olive oil
1 red onion, sliced
2 garlic cloves
2 large aubergines, cut into 1½ cm pieces
3 courgettes, halved and cut into 2cm pieces
3 mixed peppers, cut into 2cm pieces
1 tbsp tomato purée
6 large ripe tomatoes, roughly chopped
small bunch of basil, roughly chopped, plus a few extra leaves to serve
few thyme sprigs
400g can plum tomatoes
1 tbsp red wine vinegar
1 tsp brown sugar
sourdough, to serve (optional)
Heat the oil in a large frying pan and fry the onion for 8 mins until translucent. Add the garlic and fry for 1 min. Turn the heat to medium-high, add the aubergines and fry for 5 mins until golden. Stir in the courgettes and peppers and fry for 5 mins more until slightly soft. Add the tomato purée, fresh tomatoes, herbs, canned tomatoes, vinegar, sugar and 1 tsp salt and bring to the boil.
Transfer to the slow cooker and cook on low for 5-6 hours or until everything is soft and the sauce has thickened. Season, scatter over some extra basil, and serve with sourdough, if you like.
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