“500g dried cod (bacalhau), 300g boiled potatoes, 4 eggs, pepper, parsley, 1 onion, fine frying oil.”

In one of the more intimate contributions to any issue of A, Veronique Branquinho has shared with us the recipes she holds close to her heart, handwritten and passed from family and friends and onto the pages of A#6. The first meal is from Veronique’s father, a traditional Portuguese staple of cod croquettes. The article features a portrait of her father accompanied by honest, simple images of the dish and handwritten instructions. Bon Appetit.

“Cut the dried fish into pieces and soak in water for 24 hours, then drain.

Bring water to the boil and cook the fish for about 4 minutes.

Remove the skin and bones and mash with a fork. Finely chop the onion and the parsley.

Separate the egg whites from the yolks and whisk them till stiff. Pass the potatoes through a sieve.

Mix fish, egg yolk, onion, parsley and pepper under the potatoes. When ready, carefully add the beaten egg white.

Heat 2 fingers of oil in a frying pan. Form the mixture into oval-shaped croquettes with the use of two tablespoons and fry them

for a couple of minutes until golden brown.”

However unfashionable, however commonplace and rudimentary, it is often the rituals such as these that offer the most personal perspective and insight into the mind and world of a creative personality such as Veronique. They are the foundation stones and memories of early life, heritage and home that ground one’s beliefs, attitudes and essentially their worldview.