Great late Summer and Autumn weather in the Sintra Natural Park « Tidbits from Portugal

Great late Summer and Autumn weather in the Sintra Natural Park

Hello Everyone!

The weather is so great here in August,September and October – often into December- that it deserves to be raved about. Sunny day averaging around 22 degrees Celsius and cool nights. Perfect for walking and many other activities. Great Surfing, especially windsurfing and Body Boarding, at Guincho beach. And the beaches are less crowded. Adraga Beach is spectacular.

And Colina Flora is a great place to stay at: peaceful country setting, yet only 1.5 km above the quaint village of Almocageme and only a 5 minute drive to adraga Beach….www.colinaflora.com

painting of Almocageme by E. Seago

This entry was posted on Tuesday, August 9th, 2011 at 10:55 PM and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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eco-country guesthouse in the Sintra Hills of Portugal

Good morning power smoothie: Put in blender: 1 cup water or tea, juice of 1 lemon, one inch piece of fresh ginger cut into small pieces, 1 banana, 5 chard leaves stripped off their stems blend and enjoy we mix in 2 Tablespoons of ground flaxseeds before drinking
Colina Flora´s Granola:

A great hit with our guests and so easy to make mix in a large baking pan (we use our lasagne pan) 6 cups organic oat flakes 2 cups organic coconut flakes 1 cup organic chopped almonds 1 cup organic sunflowerseeds 1 cup organic pumpkin seeds melt over low heat 1/4 cup organic butter then add 1/4 cup organic olive oil 1/2 cup organic sugar or honey 2 teaspoons organic cinnamon 1 teaspoon organic almond extract 2 teaspoon sorganic vanilla extract 1/2 teaspoon salt stir until the sugar/honey is well blended and melted into the butter/oil then pour over the oat mixture, mix well, bake at 180 degrees celsisus for about an half hour stirring ocassionally . dried fruit can be added after it has cooled pour into 1/4 olive
Sardine Pate:

.1 stick unsalted softened butter – about 125 grams

.1 tin of sardines in tomato sauce

.Pinch of chilli powder

.1 tablespoon of chopped parsley

.1 garlic clove

.1 tablespoon of lemon juice

Blend in food processor or blender…
add salt and pepper to taste

Serve with fresh, warm country-style bread
and, Enjoy!
Colina Flora`s, eco-guesthouse, tasty vegetarian fare

Fava Beans are heralds of Spring. Many farmer market vendors sit shelling the beans while awaiting the next customer. We love Fava Bean Puree: Shell about 4 pounds of mature Fava beans. Blanch for 30 seconds in boiling water, drain, and rinse with cold water. Pop the beans out of their skins. Cook the beans in about a half inch of water with 6 cloves of chopped garlic and a sprig of Rosemary for about 10 to 15 minutes until they can easily be mashed with a potato masher. Drain the beans, toss out the rosemary, mash, stir in 3 tablespoons of olive oil (more to taste), salt and pepper to taste, a splash of lemon juice and enjoy with crusty warm bread.
Delicious, quick and easy winter fruit salad

Mix the seeds of a pomegranate with these chopped fruits: 4 kiwis 3 apples 2 pears 2 oranges 1 banana 1 pineapple add a half to one cup of unsweetened coconut flakes chill for half an hour or longer: enjoy!!!
Winter Fish Stew

Guests love our winter fish stew. We use only regional, oganic ingredients. This is great served with pasta or garlic mashed potatoes, serves 3 to 4 Rinse 500 grams of white fish with cold water and place in baking dish and drizzle with two tablespoons of lemon juice sautee 1 onion in 2 Tablespoons of olive oil until translucent add 3 minced cloves of garlic and saute for another minute add 1 large chopped red pepper 3 large carrots chopped 28 ounce can of chooped tomatoes 2 Tablesspoons capers (rinsed) half cup of raisins 1 Tablespoon of honey salt and pepper to taste a pinch of cayenne 3 Tablespoons chopped Parsley some dried Basil to taste simmer for about 10 minutes and then pour over the fish. bake for about an half hour (until fish is done) at 350 degrees Fahrenheit/180 degrees Celsisus
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