Category Archives: Lunch

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

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Asparagus and courgette tart

10th May 2016

Making the most of the full flavour asparagus and paired with courgette and pesto sauce, what a perfect combination of flavours .

INGREDIENTS:

1 sheet of shortcrust pastry
2 eggs
1 courgette
250gr auspargus
4 tbsp of pesto sauce
120ml milk
120ml single cream
feta cheese

Pre-heat the oven at 200 degrees, slice thinly the courgette and bake it with salt, pepper and olive oil for about 15 minutes together with the asparagus .
Spread the pastry on a baking tray and pre bake for about 15 minutes.
Beat the eggs and add the milk and the single cream and mix all well. Spread this mix on top of the pastry and spread some feta cheese and add the pesto sauce . In the end put the vegetables on top  and bake for another 20 minutes .

pesto collage

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Butternut Squash and Sweet Potato Tart

15th March 2016

Ingredients:
1 sheet of shortcrust pastry
300g sweet potato
300g butternut squash
200g spinach
150g goat’s cheese
Olive oil
Salt
Pine nuts
Garlic
Pepper

Preheat the oven at 180 degrees and peel and chop the sweet potato into small cubes. Put it on the tray and season with salt, pepper and olive oil. Bake for approximately 25 minutes. When it’s almost ready put the spinach in the frying pan with olive oil, salt and a chopped garlic clove and cook until soft and tender.
In one tray, spread the shortcrust pastry, roll the edges and put the spinach, butternut squash, sweet potato and the goat’s cheese on top and cook until the pastry is gold and cripsy (aprox 25 minutes). 10 minutes before it’s ready, evenly spread a handful of pine nuts.

Enjoy x

Ingredientes:
Uma folha de massa quebrada
300g batata doce
300g abóbora menina
200g espinafres
150g queijo de cabra
Azeite
Sal
Pinhões
Alho
Pimenta

Aqueça o forno a 180 graus, descasque e corte a batata doce e a abóbora em cubos pequenos. Ponha no tabuleiro e tempere com sal, pimenta e azeite. Leve ao forno durante 25 minutos. Quando estiver quase pronto, ponha o espinafre na frigideira com azeite, sal e o alho e cozinhe durante aprox 5 minutos.
Num tabuleiro, espalhe a massa, enrole as beiras e ponha os espinafres, a batata doce, a abóbora e o queijo de cabra por cima e cozinhe até a massa estar dourada e estaladiça (aproximadamente 25 minutos). 10 minutos antes de estar pronto, adicione os pinhões.

Bom apetite!

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Butternut squash and parsnip soup

4th November 2015

Embracing seasonal eating with this butternut squash and parsnip soup. Butternut is very rich in vitamin A , a powerful natural anti-oxidant and very good for the skin . Parsnip contains high levels of potassium, iron and vitamins B, C, E and K , to boost energy levels and the immune system, very important at this of the year to fight over those bugs. This soup has an nutty taste and a very nice smooth texture.

Recipe:

Peel two parsnips, slice them and put in a tray with two whole garlic cloves and the butternut sliced . Drizzle some olive oil and season with salt and pepper. Roast for about 20 minutes until it’s golden. Put some water boiling in a pan and add a large finely chopped onion and a vegetable stock, add the roasted butternut, parsnip and garlic, cover the pan and let cooking for about 20 minutes. Blend all the ingredients to a nice smooth creamy texture. Add some fresh cream and top with coriander and pumpkin seeds for extra goodness .

Receita:

Sopa de Outono com abóbora e cherovias/ pastinacas . A abóbora é muito rica em vitamina A um excelente anti oxidante e benéfica para a pele . A cherovia é uma raiz bastante semelhante  á cenoura tem uma cor pálida mas mais rica em vitaminas do que as cenouras . Contem niveis altos de vitamina B,C, E e K, que aumentam os níveis de energia e melhoram o sistema imunitário, muito importante nesta altura do ano para defender das indesejadas constipações e outros vírus .

Descasque duas chevorias e parta a abóbora em fatias , ponha num tabuleiro com dois dentes de alho inteiros e com casca , tempere tudo com azeite, sal e pimenta e ponha no forno cerca de 20 minutos até adquirir uma cor dourada,. Num tacho ponha agua a ferver com uma cebola das grandes partidas aos bocadinhos e um caldo de vegetais, junte as chevorias , os alhos sem casca e a abóbora, cosa durante 20 minutos, quando estiver pronta triture e no fim junte um pouco de natas, e adicione sementes de abóbora e salsa .

 

butternut and parsnip soup

 

Quinoa Salad

28th June 2015

Quinoa is a very small grain, has a fluffy texture, slightly nutty flavour and it’s very easy to prepare . It’s wheat free, has a low gluten content, high in protein and is a good source of vitamin B, iron, fibre and magnesium. Quinoa is a super grain and is very popular nowadays.

This salad is bursting with colours and is very nutritious. Light and fresh, excellent for the hot Summer days!

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quinoa

 

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Quinoa

 

 

New potatoes roasted with asparagus

31st May 2015

My idea of the perfect Summer meal is buffet food, a big table outdoors filled with a variety of dishes full of different flavours and aromas.

Now on blog will be all about al fresco food, light and fresh, casual food to mix up and share, sit back Summer is coming !

This potato recipe is really nice and combines beautifully with many other dishes.

First boil  the potatoes in a sauce pan, when cooked put in a roasting tray with olive oil, garlic and rosemary, bake for about 20 minutes until golden and crispy . Cook the asparagus in boiling water and add to the potatoes in the oven half way roasting. Before serving add some grated parmesan cheese .

new potaoes