recipes 100% organic
Creamed spinach with nutmegLamb ribs barbecue
Pork with chestnuts and mushrooms
Stuffed Squid
granola – cereal mix for breakfast
sun dried tomato rice with chard (side dish)
home made vegetables stock (ingredient)
broad beans and paio risotto (main course)
Every week new suggestions for creative dishes, easy to Cook and with only organic ingredients, that you will be able to find in our online shop.
Send us your suggestion for a recipe. We will edit it in this area to share with all our Customers!
The three requirements the recipe has to fulfill to be edited:
- the ingredients have to be available in our online shop, being therefore all organic;
- dishes simple to Cook with the description of all the ingredients, quantities and cooking instructions;
- creative dishes.
Have fun cooking and eating organic food products!
Creamed spinach with nutmeg – 4 pax
Ingredients
50gr Butter
500gr spinach
200ml single cream
Pinch of fresh grated nutmeg
Sea salt and freshly ground pepper
Melt the butter in a large frying pan over a high heat, then pop in the spinach and cook for 3 minutes.
Pour the cream over the spinach and allow to cook for 5 minutes (you will see the cream thickening).
Scatter the nutmeg and season with salt and pepper. Transfer to a warm serving bowl and serve immediately.
Bon Apetit!
José Marcelino
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Lamb ribs barbecue – 4 pax
Ingredients
8 lamb ribs
3 garlic heads
Bay leafs
Salt
Black ground pepper
10cl white wine
Red pepper pasta
Create a marinade with the lamb ribs, the crushed garlic, the red pepper pasta, salt, bay leafs and black pepper.
Leave the marinade with the lamb at least 8 hours before the barbecue.
When the lamb is in the barbecue, spread the rest of the marinade in the meat. Serve hot.
Bon Apetit!
José Marcelino
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Rojões de porco com castanhas e cogumelos – 4 pessoas
Ingredients
400g of black pork rojões cut in 2cm dices
Salt
Pepper
1 tea spoon of cumin powder
4 garlic cloves crushed and peeled
1 bay leaf
50cl white wine
1 onion
4 soup spoons of olive oil Casal dos Jordões
400gr chestnut boiled and peeled
250g marron mushrooms
1 large rippened tomato
1 large courgette
2 to 3 fresh thyme pieces
3 tomatoes for salad
Oregano q.b.
Preparation
Season the dices of pork meat with salt, pepper andthe cumins, add the garlic cloves and the Bay leaf torn in pieces, pour the wine. Leave it to rest.
Warm up the olive oil in a large pan, add the meat without the marinade and sauté the meat all around, just to give it a colour.
Peel the onion, cut it into half moons and add it to the meat. Put the lid on the pan and leave it to sweat in soft heat for about five minutes.
Add the chestnuts already peeled and cooked, stir it all and put the lid back again. Wash the mushrooms, strain them well and add to the meat. Put the lid back again and leave it to cook in soft heat for another 15 minutes.
Peel the tomato, take out the seeds and cut it into cubes. Wash the courgette and cut it in pieces. Add the tomato, the courgette and the thyme to the meat, freshen it up with the marinade liquid, rectify the seasoning. Leave it to cook with the lid on for about 20 minutes in soft heat.
Serve it with the remaining tomato cut into segments, seasoned with a few drops of extra virgin olive oil and oregano.
Bon Apetit!
José Marcelino
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Stuffed Squid - 4 pax
ingredients
4 large squid (500gr) or 8 small ones, whole
3 medium onion
0,5lt semi skimmed milk
670gr tomato concassé
3 garlic cloves
50gr chouriço black pork montanheira
125gr galega olives tojeira
200ml olive oil casal dos jordões
2 soup spoons butter di paoli
100ml white wine
1 soup spoons whole buckwheat flour
Finely chopped parsley
Potato puré
Wash the squids very carefully in order to keep the squids without holes. Empty the squids and reserve the tentacles.
In a frying pan melt the half of the butter with half of the olive oil with one of the onions and one chopped garlic clove, and let it stew for a while in soft heat. When the onion is soft and translucid place add the tentacles already cut into small pieces and let it stew in soft heat stirring continuously. Freshen up with the white wine in order not to darken the tentacles as they fry.
Meanwhile in a large pan place the remaining of the olive oil, the butter, the onion finely chopped, the garlic cloves and the tomato concassé. Season with salt and pepper and let it stew for about 10/15 minutes.
Grind it all and place it again in soft heat. Add the flower and the milk slowly stirring in order not to form any lumps, adding and mixing the milk with the tomato sauce.
Verify the seasoning and keep it in soft heat. Meanwhile mix the tentacles preparation with the chouriço into small pieces and the olives. After that fill up the squids with this mixture, closing the squids with a toothpick to prevent the stuffing from coming out.
Place the squids in the tomato and milk preparation and let it stew slowly making sure that the squids are covered by the tomato sauce. Do not place squids on top of each other. If necessary add more milk as it cooks.
When the squids are ready, 45 minutes, take them onto a platter, place the sauce on top of the squids and sprinkle with the finely chopped parsley. Served with a potato puré and a lettuce and rocket salad!
Bon apetit!
José Marcelino
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granola – cereal mix for breakfast
ingredients
125 gr unsalted butter
185 ml honey
500 gr cereal flakes (oat, barley, rice, …)
250 gr crushed almonds
185 ml pumpkin seeds
1 soup spoon sesame seeds
1/2 tea spoon cinnamon powder
1/4 tea spoon nutmeg
Grated Orange peel
1 expresso coffee cup with raisins or sultanas
Pre heat the oven at 170º. In low heat cook the butter and the honwy till they mix up.
In a bowl mix up all the ingredients, except the raisins.
Add the butter preparation and stir in order to mix up well everything.
Place everything on na oven tray and Cook it in the oven for 20 minutes, revolving it all from time to time, in order to roast everything evenly.
Take the granola ou of the oven and let it cool down. Add the raisins.
You can keep the granola on a lidded box at room temperature, for a month or more.
As a suggestion, for a complete breakfast mix fresh fruit and natural yoghurt with the granola. Simply delicious!
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sun dried tomato rice with chard (side dish)
ingredients for 4 pax
250 gr carolino rice – Herdade do Freixo do Meio
1 onion
50 gr sundried tomato – Quinta do Montalto
1 bundle chard
50 ml olive oil
1 vegetable stock (optional – see recipe below)
Qb sal
Chop the onion and stew it in the olive oil with the sun dried tomato, for a few minutes.
When the onion and the tomato are soft add the chard, julienne sliced.
Stew for a few minutes more, adding a little bit of water whenever necessary.
Add hot water, the vegetable stock and the rice.
Cook it slowly, till the rice is cooked but still with liquid (approximately 15 minutes).
This rice can be served as a side dish for any main course.
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home made vegetables stock (ingredient)
Ingredients for 500 ml concentrate
50 gr nisa hard cheese grated
200 gr celery
250 gr carrot
100 gr onion
100 gr tomato
150 gr courgettes or turnips
1 garlic clove
50 gr fresh mushrooms
1 unit bay leaf
6 bundles fresh herbs (coriander, fresh mint, basil, sage, rosemary, others)
4 foo parsley
Qb whole sea salt
30 ml dry white wine
1 soup spoon olive oil
Cut all vegetables and chop them, manually or in the chopping machine.
Place the vegetables in a pan with the salt, wine and olive oil. Cook slowly for 40 to 60 minutes, till the vegetables are well cooked.
In the end add the Nisa cheese and grind everything with the mixer.
You can store the stock in a jar in the fridge for months.
Use it up adding 1 to 2 tea spoons for each ½ litre water.
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broad beans and paio risotto (main course)
Ingredients for 4 pax
1 kg whole broad beans
250 gr rice for risotto
1 dl white wine – vinha da malhada white
1,5 lt vegetables stock
200 gr unsalted butter – butter burro di paoli
1 chopped onion
60 gr paio da entremeada sliced - montanheira
50 gr nisa grated cheese – qual
Melt half of the butter in a pan. Add the chopped onion and the slices of paio da entremeada. Stew it till they become soft.
Add the rice, envolving everything covering the rice grains with the butter.
Add the white wine, stir until it is absorbed and add the broad beans, already peeled.
After preparing the vegetables stock, keep it warm and add it ladle by ladle, stirring all the time. Only add the next ladle after the previous one has been absorved.
This process may take over 30 minutes.
In the end add the butter you have left and grate the cheese fresh directly into the sauce pan, mixing everything, until the cheese and butter are melted in the risotto.
Take the pan to the table or serve individual dishes in the kitchen!
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