Year Round walking in the Sintra Natural Park, Portugal « Tidbits from Portugal

Year Round walking in the Sintra Natural Park, Portugal

Hello Everyone!

Due to the wonderful mild Mediterranean climate found here in the Sintra region of Portugal, we have great walking/hiking temperatures year round. Diverse Flora and Fauna abound every season and the birdwatching is also of interest. Since Colina Flora, a comfortable country guesthouse, is peacefully located in the heart of the Sintra Natural Park, many wonderful walks begin right at our front gates. There are an abundance of short distance, up to 10 km walks, and many long distance walks of 12 to 35 km.

Email us at colinaflora@hotmail.com for more information

The Castelo dos Mouros, on a beautiful walking trail

This entry was posted on Tuesday, August 23rd, 2011 at 8:49 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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