Author Archives: teresasilvablog@gmail.com

About teresasilvablog@gmail.com

Hi, I'm Teresa, Portuguese living in London with two children. I enjoy cooking simple, homely, healthy, fresh food and in season. On the blog I like sharing my home recipes cooked with love always !

Summer Travelling -Box Hill

2nd August 2017

This time I headed to the countryside, you don’t have to travel far from London to enjoy the best of the English country views and walks . Box Hill is a summit of the North Downs in Surrey, part of the National trust with plenty of different walks to enjoy . I did the happy Valley walk, up the steep hills in the middle of the woods, the walk took about an hour and I enjoyed every minute,at the top of the hill  views were amazing, we got there around lunch time, the perfect timing for a picnic with a view !

After a relaxing lunch and some rolling down the hill, we made our way down, ending the walk at the stepping stones; a landmark on the river Mole. We crossed the river and went back to Westhumble village, with its pretty cottages, where we first started the walk  .

Inspired by this walk, when I got back home I wanted to cook something that gave me all that nature feeling. The berries that I saw along the walk gave me the idea for this very summery Berry Galette .

 

BERRY GALETTE

1 sheet of shortcrust pastry
2 tbsp of jam, I used plum jam
2 tbsp of ground almond
A handful of strawberries, blackberries, raspberries and blueberries
Juice and zest of half  of an orange
2 tbsp of brown sugar
Honey
Some mint leaves

After washing well the berries put them in a bowl, drizzle the sugar and add the orange juice and half of the zest, leave it to soak for about 30 min so the fruit absorbs well the orange juice.

After spread the pastry in a tray and fold the edges to make it a circular or oval shape, spread the jam, sprinkle the grounded almonds and the rest of the orange zest. Remove all the juice from the fruit and spread over the pastry . Spread some honey on the edges of the pastry and sprinkle some sugar oval. Bake at 180 degrees in a pre-heated oven for about 20 min until the pastry is nice and golden.

Allow to cool down and decorate with mint leaves and serve with on it’s own or with natural yogurt .

One small note, in this occasion I didn’t soak or baked the blueberries, it was a personal choice as I wanted to have something raw but it’s up to personal choice.

 

Summer Traveling – Eastbourne

2nd August 2017

This trip has been on my mind for a long time, after seeing such natural beauty I don’t know how I didn’t do it before, but one thing for sure I know I will be back.

Eastbourne is a seaside city in Sussex  with a stunning coastal line between Seaford, Seven Sisters County Park and Cuckmere valley .

We first headed to the Pier in Eastbbourne, charming with it’s coastal white and navy colours. There, we enjoyed the stunning views of the sea and the city .The walk along the sea on the stone beach was a must, it wasn’t hot, typical British summer weather, and it was quite windy, which was the perfect weather for a beach stroll  !

We then headed to Seven Sisters, I was very excited about this part of the trip, I always wanted to see the white chalk cliffs, but I wasn’t expecting that the walk that leads to the beach would be such an astonishing beautiful walk. The valleys and the rivers cutting through it all felt so natural, so unspoiled and so peaceful . The pretty country flowers, watching the cows and sheep munching, feeling the country and seaside fresh air all at the same time, the scented herbs, the sun glowing on my skin, what a great feeling !

After a long walk we finally got to the beach, the almost empty beach on July day, what a bliss! Rough seas and blustering winds were not the right weather for a lazy day at the beach but this trip was about sight seeing so we climbed up the top of the cliff. It was a tricky climb and those strong winds definitely made it even trickier, but in the end we made it all the way up to the top and  it was so worth it. I finally got to see the  image that I had in my head for so long in real life! The contrast of the green grass on the top of the hill, the white chalk cliff and blue sea is stunning  sight and  a very special treat from nature!

I think now you can understand why I will be back soon for sure !

 

Fruit and yoghurt pots

16th January 2017

I made three different types of fruit yoghurt pots, so the next few days breakfast is ready to go . A quick, sweet, tasty and healthy way to start the day !
Green pot has kiwi and avocado, orange pot, mango and papaya and pink pot raspberries and blueberries , top it up with natural yoghurt and granola, yumm !!!

Almond and date dough cookies

5th January 2017

INGREDIENTS

200gr Flour
100gr Semolina
200gr unsalted butter
1 egg
1 pinch of salt
1/2 tsp baking powder
Filling:
300gr Medjool dates
200gr grounded almonds
3 tbs orange juice
zest of one orange

DIRECTIONS
In one bowl put the flour, semolina and butter cut in small cubes and at room temperature and add the salt. Mix all well until it forms into dough . Cover the dough ball and put in the fridge.
Meanwhile chop finely the dates in a food processor adding the orange zest and juice, add the almonds and form a paste.

Heat the oven at 200 degrees .
Divide the dough and paste into 20 balls, press the dough flat into a thin disc and fill with the paste , fold the disc around the paste.

Line a try with baking paper and spread the cookies. Bake for around 25 minutes.

BOLINHOS DE AMENDOA COM TAMARAS

INGREDIENTES
200gr Farinha
100gr Semolina
200gr manteiga sem sal
Pitada de sal
RECHEIO
300gr Tamaras
200gr Amendoa ralada
3 colheres de sopa de sumo de laranja
raspa de uma laranja

Numa tijela, por a farinha, semolina , manteiga em cubos a temperatura ambiente e sal.
Misturar bem ate fazer uma bola de massa, cobrir e por no frigorifico.
Picar as tamaras numa picadora com o sumo e a raspa da laranja, adicionar as amendoas e formar o recheio.

Dividir a massa e o recheio em 20 bolas, espalmar a massa bem e fazer pequenos circulos, por o recheio e fechar o disco a volta do recheio.

Cobrir o tabuleiro com papel anti aderente , espalhar os bolinhos e cozer durante 25 minutos.

blueberry and banana muffins

3rd January 2017

INGREDIENTS

150ml vegetable oil
2 ripe bananas
150gr light brown sugar
2 large eggs
2 tbsp natural yogurt
200gr plain flour
1 tsp baking powder
1 tsp bicabornate powder
100gr blueberries

Heat the oven at 200 C . Line the muffin tin with muffin cases .
Mash the bananas . In a large bowl add the sugar, eggs, oil and yogurt . Mix gently . Sift the flour and add the baking powder and bicarbonate and a pinch of salt, mix well and add to the previous mix . Mix all and at the end add the mashed banana and blueberries.
Spoon the mix into to the cases, sprinkle some sugar and bake for about 25 min .

INGREDIENTES

150ml oleo vegetal
2 bananas maduras
150gr acucar mascavado
2 ovos
2 colheres de sopa de iogurte natural
200gr farinha sem fermento
1 colher de cha de fermento
1 colher de cha de bicabornato de soda
100gr mirtilo

Ligar o forno a 200graus e forrar o tabuleiro para muffins com as formas de papel .
Esmagar as bananas . Numa tijela por o acucar, ovos e iogurte ,misturar tudo.
Peneirar a farinha e numa tijela adicionar o fermento e bicabornato de soda e uma pitada da sal.Miturar bem e adiccionar á primeira mistura. Por fim adicionar os mirtilo e banana, mexer tudo bem e com uma colher por nas formas de papel. Polvilhar um pouco de acucar . Cozer durante 25 minutos

.

Granola apple and pear crumble

29th October 2016

Granola apple and pear is delicious for breakfast or as a dessert .
Peel two apples and two pears put, them in a saucepan with a small amount of water just to to cover the bottom add two table spoons of brown sugar and a tea spoon of cinnamon, stir well, cover with a lid and let it cook until is soft.
In a bowl put some oats and nuts, spread honey and maple syrup and mix all well .
When cooked put the fruit in a baking tray with no water at all and add the granola on top .
Bake until is nice and golden and crispy.
It can be eaten on its own or with natural yougurt.

granola

granola-2

 

 

 

 

 

Richmond

28th October 2016

picmonkey-collage1

blogf

bloga

picmonkey-collage2

blogc

blog2

I’ve been living in London for the past 20 years but I’ve never really got used to the city life, never really been a city girl, so now and then I feel the need to emerge into a more placid lifestyle. The busy city lifestyle is a constant stress; the daily rush, the continuous demand, the noise and the enclosed buildings… sometimes it just gets too much. So when I get a chance I escape to somewhere that I can appreciate the simple and good things in life and contemplate my own.
Last weekend, I went to the endless green fields of Richmond Park. It’s in this tranquil environment that I can find more strength and feel more alive; looking at the horizon and seeing forever empowers me and makes me feel free. Free of concepts, free of rules, free of routines. I don’t have to restrict my life, there is so much out there to be discovered and so much to be lived…
Richmond sits on both sides of the River Thames, it is a picturesque and charming place with it’s Royal Parks and historic houses. We started our afternoon at the town centre with all the pretty shops, then went to the Sunday market. We then made our way up the hill to the park and after a long walk and feeling a bit tired we stopped at Pembroke Loge for some tea and cake and once again we enjoyed the amazing surroundings, the views from this place are simply stunning!
But the best was saved for last when we saw the deers –  what a treat !

Ja estou a viver em Londres ha 20 anos mas nunca me habituei a vida na cidade, por isso de vez em quando preciso de dar uma escapadela e retirar-me desta confusão. A o stress da cidade, as rotinas, o barulho, o pouco ar e espaço torna-se claustrofóbico,por isso de vez enquanto tenho a necessidade de escapar para um sitio em que possa apreciar as coisas simples e boas na vida.
No fim de semana passado, fui a Richmond, um bairro em Londres, situado entre as margens do rio Tamisa, uma zona calma e pitoresca e com um parque cheio de verde infinito. E neste ambiente tranquilo que me sinto bem. Começamos o nosso passeio no centro onde estão as lojas , passamos pelo mercado local e depois subimos a colina que nos leva ao parque, a vista que se tem do topo da colina e algo muito especial , e que fica na memoria para sempre .
Ja cansados e com fome fomos nos deliciar ao Pembroke Loge onde relaxamos, comemos bolo e bebemos chá e mais uma vez desfrutamos das vista incríveis que nos rodeavam .
Mas a melhor parte do dia ficou guardada para o fim quando vimos os veados a pastar bem juntinho de nos, fantástico !

Spinach ricotta tart

18th October 2016

Tried and tested this Dona Hay recipe is one to repeat and to repeat very often !

INGREDIENTS

1 Sheet of shortcrust pastry
250gr Spinach
500gr Ricotta
2 eggs
30gr Shaved Parmigiano Cheese
Salt and Pepper
75gr Feta Cheese

Boil the spinach for about 3 minutes and drain all the water .
Spread the pastry sheet in a baking tray and put it on the oven at 180 degrees for about 10-15 minutes until is slightly cooked . Meanwhile put the ricotta in a bowl, add the eggs, parmigiano, spinach, salt and pepper and stir all well .
Spread evenly onto the pastry, add the crumbled feta  and bake for around 30 minutes .

Uma receita da Dona Hay que sera repetida muitas vezes ca em casa .

INGREDIENTES

1 folha de massa quebrada
250gr Espinafres
250 Ricotta
2 ovos
30gr de Queijo Parmigiano ralado
Sal e Pimenta
70gr de Queijo Feta

Cozer os espinafres cerca de 3 minutos, depois de cozidos deixar a escorrer.
Espalhar num forma de tartes a massa e levar ao forno cerca de 10-15 minutos a 180 graus ate ficar dourada.
Entretanto numa tigela por a ricotta, os ovos, espinafres, o parmigiano e mexer bem ate ficar uniforme , adicionar o sal e a pimenta. Espalhar tudo sobre a massa e por fim adicionar queijo feta partido aos bocadinhos .
Levar ao forno cerca de 30 minutos

_mg_5712proof

_mg_5724tart