▁which ▁is ▁enjoyed ▁at ▁home ▁or ▁at ▁the ▁many ▁c af és ▁in ▁towns ▁and ▁cities ▁throughout ▁Portugal . ▁S weet ▁past ries ▁are ▁also ▁very ▁popular , ▁as ▁well ▁as ▁breakfast ▁c ere al , ▁mixed ▁with ▁milk ▁or ▁y og urt ▁and ▁fruit . ▁ ▁L unch , ▁often ▁last ing ▁over ▁an ▁hour , ▁is ▁served ▁between ▁no on ▁and ▁ 2 ▁o ' clock , ▁typically ▁around ▁ 1 ▁o ' clock ▁and ▁dinner ▁is ▁generally ▁served ▁around ▁ 8 ▁o ' clock . ▁There ▁are ▁three ▁main ▁courses , ▁with ▁l unch ▁and ▁dinner ▁usually ▁including ▁a ▁soup . ▁A ▁common ▁Portuguese ▁soup ▁is ▁cal do ▁ver de , ▁which ▁consists ▁of ▁a ▁base ▁of ▁cook ed , ▁then ▁pure ed , ▁pot ato , ▁on ion ▁and ▁gar lic , ▁to ▁which ▁sh red ded ▁coll ard ▁gre ens ▁are ▁then ▁added . ▁Ch unks ▁of ▁ch ouri ço ▁( a ▁sp icy ▁Portuguese ▁sa usage ) ▁are ▁often ▁added ▁as ▁well , ▁but ▁may ▁be ▁omitted , ▁thereby ▁making ▁the ▁soup ▁fully ▁veg an . ▁ ▁Among ▁fish ▁reci pes , ▁salt ed ▁cod ▁( b ac al h au ) ▁d ishes ▁are ▁per vas ive . ▁The ▁most ▁typical ▁dess ert s ▁are ▁ar roz ▁do ce ▁( rice ▁p ud ding ▁decor ated ▁with ▁c inn am on ) ▁and ▁car am el ▁cust ard . ▁There ▁is ▁also ▁a ▁wide ▁variety ▁of ▁che eses ▁made ▁from ▁the ▁milk ▁of ▁sheep , ▁go