I’m sorry to say I don’t really work with recipes, but rather ingredient lists. Most of my dishes rely on a basic understanding of cooking and baking. I hope the video gives some further insights in how to assemble these dishes. Feel free to ask questions in the comments.
Beet and carrot salad:
Beet
Carrot
Onion
Small clove of garlic
Olive oil, vinegar, salt and pepper
Parsley
Mint
Feta
(Borage flowers for garnish)
Courgette fritters, base ingredients:
Grated courgette
Finely chopped onion
Garlic (powder)
Salt and pepper to taste
1 or 2 eggs
Flour (I use a mix of chickpea and wheat flour)
Baking powder (1 teaspoon per cup of flour)
Splash of milk as needed
You can also add: chopped parsley or other green herbs, sweet corn, feta, tomato, peppers
Pickled beets:
Cooked beets
Vinegar, water (3 to 1 ratio)
Sugar (1 part)
Salt
Mustard seeds
Clove (1 per jar)
(I have not pickled many things, so Google more recipes to see what works for you)
Stuffed courgettes:
(Round) courgettes/zucchini
Red lentils (I use 1/4 cup per courgette)
Chorizo
Tomato (cubes or paste)
Onion
Garlic (powder)
Paprika (smoked if you have it)
Fresh parsley or oregano
Grated cheese
I bake it in the oven for 45 minutes to an hour
Quiche Lorraine:
Crust
Bacon
6/7 eggs
Cream or milk
Grated cheese
Other good options for quiche filling: spinach, chard, tomatoes
Green bean salad:
Cooked and chilled green beans
Beans (I used Catarino, similar to Borlotti. Also works well with black eyed peas)
Cherry tomatoes
Parsley (or cilantro)
(Pickled) Onion
Olive oil, vinegar, salt, pepper
Optional: bell pepper, finely chopped; feta
Simple tomato salad:
Beefsteak tomatoes, sliced
Parsley, basil, chives or spring onion, all finely chopped
Dress with olive oil, salt and pepper.
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Music: Epidemic Sound
New here? My name is Lea and I live with my partner Maarten, our daughter Puck and toddler Bo on our land in Central Portugal. We left the rat race in the Netherlands in 2018 and moved south in our old campervan. Two years ago we bought land in Portugal that had been abandoned for several decades. After lots of hard work we now live in a beautiful yurt and keep ourselves busy growing our own vegetables as well as producing olive oil, wine and honey on a small scale. This channel documents all the different jobs we have to do, and sometimes some nice footage of this beautiful country we now call home.
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Chapters:
0:00 Introduction, working in the garden
2:55 Harvesting for lunch
5:04 Raw beet and carrot salad
9:25 Courgette/zucchini fritters
13:14 Harvesting beans, beets, courgette and herbs with the kids
17:35 Pickled beets
20:22 Tips for herbs
23:04 Stuffed courgettes
33:11 An abundance of eggs
34:27 Quiche
38:09 Green bean salad
41:02 Courgette, chorizo and beans
43:53 Getting the greenhouse back in shape
47:46 Harvesting the first big tomatoes
48:36 Conclusion, keep it simple