Braving the rain! |
From the looks of it, being packed full of nutritious kale, it sure fits it's name! Of course, we served the soup with a lot of crusty bread.
It's not a Portuguese meal without bread!
We also enjoyed a bean salad with tuna, or Salada de Feijao Frade com Atum that really pleases the Portuguese at home.
We had our first dessert, and we made Arroz Doce, or Portuguese rice pudding, with loads of cinnamon. It's my personal recipe, so I hope you all enjoy it! We were also graced with some home-made banana bread which was ultra moist, and made with love.
Bunny, our resident Pet |
Our growing gardens |
Caldo Verde
1 bunch Kale, very
thinly sliced 1 bunch
6 potatoes,
peeled and chopped 6
1 onion,
chopped finely 1
6 cloves garlic,
chopped finely 6 cloves
2 chorizo,
sliced thinly 2
2 L water 2 L
2 T olive
oil 30 mL
To taste salt and
pepper to taste
- In a large stock pot sweat onion and
garlic.
- Add potatoes and water and simmer
for 20-25 minutes.
- Use a hand blended to puree the
soup.
- Add chorizo and kale.
- Season to taste.
Makes
4 servings.
Branco,
P. and Sine, E. (2012). Caldo Verde. Personal Recipe.
Salada de Feijao Frade com Atum
4 cups black eyed peas, cooked
or canned 1 L
9 oz tuna, packed
in oil, drained 9 oz
2 eggs,
hardboiled 2
½ cup olive,
black 125 mL
1 onion,
sliced in half moons 1
5 T olive
oil 75 mL
3 T white
wine vinegar 45 mL
2 cloves garlic,
minced 2 cloves
4 T parsley,
chopped 60 mL
To taste salt and
pepper to taste
- In a small bowl, whiskl oil and
vinegar.
- In a large bowl, combine beans,
onion, garlic and 3 T of parsley.
- Pour in dressing and toss to coat.
- Fold in tuna, season with salt and
pepper and cover.
- Refrigerate to allow flavours to
blend.
- Top salad with eggs and parsley.
Makes
4-6 servings.
Leite,
D. (2009). Portuguese Salad of Black-Eyed Peas with Tuna. Leite’s Culinaria. Retrieved from http://leitesculinaria.com/7757/recipes-portuguese-salad-black-eyed-peas-tuna.html
on June 6, 2012.
Creating a beautiful entrance into the garden space from the kitchen |
Arroz Doce
½ cup Arborio
rice 125 mL
1 ½ cup milk 375 mL
1 cinnamon
stick 1
3 peels lemon,
peeled 3 peels
¼ cup sugar 60 mL
2 egg
yolks 2
1 T butter 15 mL
To decorate cinnamon, ground to decorate
- Blanch the rice with a pinch of salt
for 5 minutes.
- Simmer milk with cinnamon stick and
lemon peels.
- In a medium sized pot, add the milk
gradually, ladle by ladle, letting the rice soak up the milk between
ladles.
- Add sugar.
- Temper the egg yolks and add them.
- Add butter.
- Pour into serving dish, and sprinkle cinnamon on top in a design.
Makes
4 servings.
Sine.
E. (2012). Arroz Doce. Personal recipe.