Recipes

Starters:

Green Olives and Carrot Paté À La Tremoceira

Stuffed Olives Paté

Olives À La Milaneza

Lupini Beans Cheese

 

Fish:

Black-eyed Peas with Cuttlefish and Lupini Beans

 

Meat:

Lupini Beans and Courgette Meatballs

 

Green Olives and Carrot Paté À La Tremoceira

Ingredients:

600g carrot 

1 clove of garlic 

2-3 tablespoons (soup) of lemon juice 

1 spoon (soup) of mayonnaise 

1 spoon (tea) mustard 

2 spoons (soup) of salsa 

Salt 

Black Pepper 

14 green olives 

 

Preparation:

Remove excess water from olives, passing them through several waters. Peel and cook carrots. Mince carrot, garlic and two tablespoons of lemon juice until smooth cream, then add mayonnaise and mustard and the remaining lemon juice. 

Add chopped parsley to the the chopped olives, season with salt and pepper. 

Leave in the refrigerator for at least one hour before serving. 

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Stuffed Olives Paté

Ingredients: 

q.s. oil 

1 clove of garlic 

q.s. coriander 

1 slice of tofu 

 

Beer yeast q.s.

 

Preparation:

 

Mix all ingredients and mash with the help of the magic wand or a blender. Serve cold.

 

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Olives À La Milaneza

Ingredients:

200 gr of large green olives 

250 g of Cheddar type processed cheese 

2 unit (s) egg 

1 cup (s) (tea) of wheat flour 

1 cup (s) (tea) breadcrumbs (breadcrumbs) 

 

qs oil for frying. 

 

Preparation:

 

Stuff the olives with cheddar. Reserve. Roll them in flour, well beaten eggs, and finally in the breadcrumbs. Fry them in hot oil until they acquire a golden hue and form a crispy crust. Serve as an aperitif. 

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Lupini Beans Cheese

Ingredients:

1 1/2 cup of water 

2 teaspoons (tsp) of agar-agar 

1 tbsp (tablespoons) of sour (I used the same amount of cornstarch)

1/2 cup drained canned in lupins, in shell 

1 tablespoon (coffee) shallow fine salt 

2 tablespoons (soup) of extra virgin olive oil 

1 teaspoon (tsp) of yeast powder 

a few drops of lemon juice 

 

Preparation:

 

Mix the water with the agar-agar and the sour starch (cornstarch) in a saucepan and bring to a boil and simmer until the agar-agar dissolves. It should have the consistency of egg whites. Pour this mixture, while hot, in a blender. Add the remaining ingredients and mash until you have an homogeneous, lump-free cream. Taste and rectify seasoning (lemon and salt) if necessary. Place the cream in a greased (with olive oil) container and refrigerate until set (about half an hour) bowl. 

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Black-eyed Peas with Cuttlefish and Lupini Beans

Ingredients:

200 g of frozen cuttlefish strips

350 g of baked black-eyed peas 

100 g of lupini beans 

1/2 green pepper 

q.s. salt and black pepper 

q.s. olive oil 

q.s. garlic powder 

 

Preparation:

Defrost cuttlefish strips in a net colander. 

 

In a frying pan, pour a little oil, add a little garlic powder, add strips of cuttlefish and sauté until opaque. Reduce the heat slightly and cook a few more minutes (few) until tender. Remove from heat, cut the strips and move them to a salad bowl. 

In frying pan, put a small amount of oil, add the peppers (cleaned from seeds and white film, and cut into small strips). Leave sautéing. Add the black-eyed peas, stir well. Remove from heat and pour in the salad bowl. 

 

Remove skin from lupini bens and add them to the salad bowl.

Season with salt and black pepper and mix everything well.

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Lupini Beans and Courgette Meatballs

Ingredients:

3 courgetes médias

200g de tremoço

1 pitada de sal

2 colheres de (sopa) farinha de grão-de-bico

1 colher de (sopa) mal cheia de pão ralado

1 colher de (sopa) azeite

1 pitadinha de gengibre em pó ou fresco

manjericão ou orégão q.b. 

 

Preparation:

 

Peel the courgettes and cut them into small pieces. In a pan, add olive oil and courgettes to be cooked on low heat, without adding any water. Peel the lupine (remove the skin). Once the courgettes are cooked, process them along with the lupine until creamy. Pour this cream in a bowl. Add the flour of chick-peas and the bread crumbs in and mix well. Add ginger, basil and a pinch of salt. Mold the meatballs and put them in greased and floured oven container. Bake at 200°C for 20 minutes.

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