Real - Rustic - Relaxed

sao marcos da serra, park

Showing Tag: " recipe" (Show all posts)

The Chestnut Of The South

Posted by Marianne Hoesen on Tuesday, November 15, 2011, In : food and recipes 
In Portugal the acorn is so important that they have a different name for each type of acorn. The acorn of the cork oak (sobreiro) is called a lande (or landre) and the acorn of a holm oak (azinheira) is called a bolota (or boleta).  The acorns mainly serve as food for the pigs, but the bolota also used to be a very important source of food since the ancient Lusitanian people populated Iberia. It was a welcome addition to the shortage of cereals in the w...

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about honey and água-mel

Posted by Marianne on Thursday, July 21, 2011, In : food and recipes 

The area of São Marcos da Serra belongs to the protected region of "Mel da Serra de Monchique".  The honeybees of the serra produce a very high quality dark yellow and smooth honey. The quality is so high because of he great biodiversity and the pure and clean air here.  The bees visit the flowers of rosemary, eucalyptus, heather, orange tree, lavender, cistus, prunus etc.  One hive gives on average 25 kg of honey per year. Did you know that 1 honeybee makes about 1 tw...
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Há caracóis !

Posted by Marianne on Monday, May 23, 2011, In : food and recipes 

Now we are in the middle of the caracóis season!  Between April and July you can find signs everywhere around the Algarve: "Há caracois", also in São Marcos da Serra.  You either love them or hate them, but if you are brave enough to give it a try, this is the way to make them yourself.

Buy or search for 1 kg of fresh caracóis.  The ultimate thing is of course to get up early and walk the countryside yourself in search of the small snails.  
First you have to get the slippery snails ready ...

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Make your own Easter Folar

Posted by Marianne Hoesen on Wednesday, April 13, 2011, In : food and recipes 

Folar de Páscoa - traditional Easter cake

The folar is a fancy bread, decorated with 2 or four boiled eggs.  

400 gr flour
15 gr fresh yeast
45 gr caster sugar
90 gr butter
1 large egg
300 ml milk
1 teaspoon powdered aniseed
1 teaspoon cinnamon
1/2 teaspoon salt

for decoration: 2 hard boiled eggs, 1 beater egg for brushing

Combine the crumbled yeast with 1/4 of the flour and 1/3 of the (warm) milk in a warm bowl.
Make a dough of these ingredients, cover the bowl and leave it to rise for 1/2 hour in a wa...

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