A Portuguese traditional breakfast often consists of fresh bread, with butter, ham, cheese or jam, accompanied by coffee, milk, tea or hot chocolate. A small espresso coffee (sometimes called a "bica" or "cimbalino" after the spout of the coffee machine) is a very popular beverage had during breakfast, which is enjoyed at home or at the many cafés in towns and cities throughout Portugal. Sweet pastries are also very popular, as well as breakfast cereal, mixed with milk or yogurt and fruit. Lunch is served between noon and 2 o'clock, typically around 1 o'clock and dinner is generally served at around 8 o'clock. There are three main courses, with lunch and dinner often including a soup. The most common Portuguese soup is "caldo verde" (kale soup), which consists of a base of pureed potato, onion and garlic, to which thinly shredded kale leaves are then added. Chunks of "chouriço" (a smoked or spiced Portuguese sausage) are often added as well, but may be omitted, thereby making the soup fully vegan. This soup is served in a "tigela", a traditional earthenware bowl. Among fish recipes, salted dried cod ("bacalhau") dishes are pervasive. There are apparently 365 different "bacalhau" recipes in Portugal, one for each day of the year. The most typical desserts are "arroz doce" (rice pudding decorated with cinnamon) and caramel custard. There is also a wide variety of cheeses made from the milk of sheep, goats or cows. These cheeses can also contain a mixture of different kinds of milk. The most famous are "queijo da serra" from the region of Serra da Estrela, "Queijo São Jorge" from the island of São Jorge, Castelo Branco "Queijo Rabaçal", "Requeijão". A very popular pastry is the "pastel de nata", a small custard tart often sprinkled with cinnamon. This pastry is now famous in different countries worldwide, including the UK where it is known as "nata " or "Portuguese custard tart". Portugal is a seafaring nation with a well-developed fishing industry and this is reflected in the amount of fish and seafood eaten. The country has Europe's highest fish consumption per capita and is among the top four in the world for this indicator. Fish is served grilled, boiled (including poached and simmered), fried or deep-fried, stewed (often in clay pot cooking), roasted or steamed.