Quinta das Abelhas, Permaculture in Central Portugal
Making goulash in a traditional bogrács, with huge amounts of beef, pork and bacon.
Tornar o goulash em uma tradicional bogrács, com enormes quantidades de carne de novilho, carne de porco e bacon.
Thanks to Tomas and Annet, spontaneous wwoofers, for feeding 14 of us so well!
Graças ao Tomas e Annet, wwoofers espontânea, para a alimentação de 14-nos tão bem!
This is a great recipe for anyone who has a woodstove and therefore can’t bake anything in summer time!
Basic Recipe
175g self-raising flour
75g butter
50g sugar
1 egg
6 tablespoons milk
* grease 1.1 litre heat-proof dish / pudding basin
* if you like, you can put jam, syrup, chopped or stewed fresh fruit, etc in the bottom of the dish (marmalade is really good!)
* gently melt butter and mix in flour & sugar, then egg and milk.
* pour into prepared dish.
* cover dish with greaseproof paper or foil and steam for 1.5 – 2hrs.
* alternatively, you can bake (uncovered) at 180c / 350f / gas 4 for 1hr.
Chocolate Cake: replace 25g flour with cocoa powder (you can also add chocolate chips or chopped chocolate)
Coconut Cake: replace 25g flour with 25g dessicated coconut
Lemon/Orange Cake: add finely grated rind of 1 lemon/orange to the mix.
Fruit Cake: add 75g fruit to the mix.
Ginger Cake: add 1tsp ground ginger to the mix.
“Canary” Cake: replace half the flour with fresh breadcrumbs and add finely grated rind of 1 lemon and replace 2 tablespoons of milk with madeira or sweet sherry.
Experiment with your own variations!
Esta é uma grande receita para qualquer um que tem um forno de madeira e conseqüentemente nao pode coze bolos em verão!
Receita Básica
175g Farinha para Bolos
75g Manteiga
50g Açúcar
1 ovo
6 colheres de leite
* prepare um prato de 1.1 litros
* se você gosta, você pode põr fruta fresca desbastada ou cozida, doce, marmalada etc. na parte inferior do prato (o doce de laranja é realmente bom!)
* derreta delicadamente a manteiga e misture-a a farinha, o açúcar, o ovo e o leite.
* põr no prato preparado.
* cubra o prato com o papel à prova de graxa ou a folha e coze no vapor para 1.5 – 2hrs.
* alternativamente, você pode cozer (descoberto) no forno – 180c/350f/gás 4 para 1hr.
Bolo de Chocolate: substitua 25g de farinha com pó de cacau (você pode tambem adicionar bolinhas de chocolate ou o chocolate desbastado)
Bolo de Coco: substitua 25g de farinha com 25g de coco secado
Bolo de Limão/Laranja: adicione uma casca finamente raspada de 1 limão/laranja à mistura.
Bolo da Fruta: adicione 75g de fruta seca (sultanas, passas, etc) à mistura.
Bolo do gengibre: adicione 1 colhere de chã de gengibre à mistura.
Bolo “Canary”: substitua a metade da farinha com pão ralado fresco e adicione uma casca finamente raspada de 1 limão, e substitua 2 colheres de leite com o madeira ou a xerez doce.
Experimente com as suas próprias variações!
Marmalade Cake / Bolo de Doce de Laranja
A strawberry is a superstar when it comes to anti-oxidant power, says Dr. Barry Sears in his book The Top 100 Zone Foods: The Zone Food Science Ranking System
.
In addition, 1 cup of strawberries gives you a whopping 140 percent of your recommended daily allowance of vitamin C. Strawberries are also packed with flavonoids, two in particular, called quercetin and kaempferol. Research shows that these two flavonoids help keep “bad” (LDL) cholesterol from oxidizing and damaging artery walls.
Strawberries also contain ellargic acid — also found in raspberries, blackberries, cranberries, grapes, cherries, walnuts, pecans and Brazil nuts — which acts as a scavenger to “bind” cancer-causing chemicals, making them inactive. It inhibits the ability of other chemicals to cause mutations in bacteria. In addition, it prevents binding of carcinogens to DNA and reduces the incidence of cancer in cultured human cells exposed to carcinogens.
Information from http://health.learninginfo.org/strawberry.htm
Um morango é uma estrela mundial quando vem ao poder antioxidante, diz o Dr. Barry Sears em seu livro The Top 100 Zone Foods: The Zone Food Science Ranking System
Além, 1 copo das morangos dá-o que uns 140 por cento enorme de sua permissão diária recomendada de morangos da vitamina C. são embalados igualmente com as flavonóides, dois em particular, chamadas quercetina e kaempferol. A pesquisa mostra que estas duas flavonóides ajudam a manter o colesterol (LDL) “mau” das paredes oxidando e prejudiciais da artéria.
Os morangos igualmente contêm o ácido ellargic igualmente encontrado nas framboesas, nas amoras-pretas, nas airelas, nas uvas, nas cerejas, nas nozes, nos pecans e nos nozs do Brasil – que actua como um limpador “para ligar” produtos químicos cancerígenos, fazendo os inativos. Inibe a habilidade de outros produtos químicos de causar mutações nas bactérias. Além, impede a ligação dos carcinogéneos ao ADN e reduz a incidência do cancro nas pilhas humanas cultivadas expor aos carcinogéneos.
Informação de http://health.learninginfo.org/strawberry.htm
More information / Mais informação:
http://www.vegparadise.com/highestperch45.html
Both thanks to Catalan Gardener.
First is the health benefits of Olive Leaf Tea.
Olive leaf has been reported to:
* Enhance the immune system
* Increase energy
* Have an internal cleansing action
* Act as an anti-viral, anti-fungal, anti-bacterial, and anti-parasitic
* Lower blood pressure, fats, and reduce blood sugar
Olive Leaf Tea, a natural herbal antibiotic and antioxidant that can help or prevent many diseases.
Second is the yummy-sounding Spanish Calçot.
Serve with Romesco Sauce.
Gonna be trying both!
Recommended Books:
The Herbalist’s Way – The Art & Practice of Healing with Plant Medicines
1080 Recipes
– If you want to prepare truly authentic Spanish dishes, from paella to patatas con chorizo, there is only one book you need – the traditional bible of Spain that contains 1,080 recipes from the mother and daughter team of Simone and Ines Ortega now translated into English for the first time.
We made this, and the vegan chocolate cake, to take to friends for an Easter dinner yesterday.
INGREDIENTS:
2 eggs
125g caster sugar
grated rind of 2 lemons and juice of 1
200ml olive oil (+ extra for greasing)
2tbsp milk
175g SR flour, sifted
DIRECTIONS:
Preheat the oven to 190c/375f/gas 5. Grease and line the base of a 25cm loose-bottomed tin. Beat together the eggs and sugar. Beat in the lemon rind and juice, olive oil and milk. Stir in the flour, then spoon the batter into the cake tin and bake for 30-35 mins until golden and firm.
We decorated our cake with icing sugar and borage flowers from the garden.
This recipe came from an old “Co-op” magazine, for more olive oil recipes try:
The Olive Harvest Cookbook: Olive Oil Lore and Recipes from McEvoy Ranch
In 1992 Nan McEvoy planted the first olive tree seedlings on her ranch in Northern California. Today McEvoy Ranch is renowned for their high quality extra-virgin olive oil and is one of the few California olive oil producers to hold organic certification. Also producing lavender and honey, and maintaining an extensive kitchen garden, the ranch has developed into a culinary paradise, replete with heirloom vegetables and fruits, grazing sheep, and olive groves as far as the eye can see. With this abundance of ingredlents, ranch chef Gerald Gass has more raw materials than any good cook would need to create more than 70 recipes combining extra virgin olive oil with the best the garden has to offer. Comforting soups of winter squash with honey and sage; hearty pasta dishes with olives and tomatoes; savoury pork tenderloin flavoured with red cherries and spices; crunchy lemon biscotti; these recipes are simple to prepare and take center stage at any meal. Introductory material tells the fascinating story of how McEvoy Ranch came to be and how olives and olive oil came to California. Splendid photographs of the olive groves, gardens, and recipes bring the Nan’s dream to life and offers a visual tour through one of the most beautiful working ranches in the West.
Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake two greased, floured pans at 350 degrees for 30 minutes. Makes two layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake. When cool, frost it.
Recipe for Absurdly Easy Vegan Chocolate Cake from www.boutell.com
This makes a HUGE cake (i used 2 x 10.5″ tins). If I were doing it again I’d use half the quantities given in the recipe unless it’s for a LOT of people!
Decorated with the only ripe strawberries I could find after the rainy weather, and a few little sprigs of mint.
As it says, very simple.
Fry some onions til transparent in olive oil, add some soya sauce. Better quality soya sauces are preferable, such as Shoyo or Tamari.
Add your young broad beans – they are best at the start of the broad bean season.
Optionally add some other greens – I had a small red cabbage hanging around, picked from the garden a couple of days ago.
And perhaps a bit of garlic, or herbs – I chopped insome fresh coriander today. Broad beans and coriander are available in the garden at the same time of year, so that combination makes sense.
Cook the whole lot on a low heat, stirring continually until it has all softened a bit – not to a mush, stir fries are better if the vegetables are still a little crunchy.
Yesterday, after 3 days of acclimatisation (being out from under the plastic), the baby sweetcorn plants got transplanted into the ned in the garden where they will grow. The seed tray is now full of unusual tree seeds, ones that needed cold stratifying for 4 weeks – such as sequoia and redwood. Big trees! I do hope they germinate and grow well here.
Hm, sweetcorn has to be one of the luxuries of growing your own food. I can already picture myself gnawing the kernels off a cob, on a summer evening, butter running down my chin! Fantastic.
I better get another batch germinated – you can never have too much sweetcorn.
In almost every dinner now – they are still mainly very small tender baby broad beans. We can pick a basket of them every day and it doesn’t make a dent on what we have growing.
Stir fries, salads, stews, I put them in wherever I might use dry beans (or the cheaply bought jars of beans rather) at other times. Soon they will be too big to eat like that. Then I’ll let them finish growing, dry out and have a go at milling them to make broad bean flour – to sneak into breads, cakes and dinners. Or perhaps we’ll be feeding them to the chickens! We’ll see.
