Casalinho

Tag: recipes

  • In the Kitchen: Broom Blossom Pickles

      The hillsides and road edges are vibrant yellow here at the moment with the blooms of the broom bushes (Cytisus scoparius – Scotch, or Common Broom). The flowers have an interesting flavour, and I like to pickle a few jars for use on salads through out the year. As with any wild food, don’t more »

  • Seasonal decor?

    Seasonal decor, Casalinho style. Home made chorizo and morcela dry curing above the stove. It’s been a busy few weeks, with the killing and processing of our first home grown pig and the completion of the olive harvest keeping us busy. More on what we’ve been up to in due course, but in the meantime more »

  • May Foraging Challenge

    Last month’s foraging challenge was great fun, and there just wasn’t time to experiment with all the ideas I was inspired to try. Which seemed like a great reason to extend it 🙂 The idea is just to try and use as many foraged / wild foods as possible in our day to day meals. more »

  • In the Kitchen: Cheese Pie

    It’s been a while since I’ve shared a recipe as there are so many sites out there dedicated to doing that better than I can. But occasionally there’s something I discover which pushes all the right buttons for me, and this is one of those ideas. ‘Cheese pie’ is a fabulous way to use up more »

  • A Visitor’s Perspective: Sam’s Diary – A Foraged Salad

    This is part of a series of posts where we ask one of our volunteers or visitors to say a few words. Sam is beginning his third week here as a volunteer and has kindly allowed us to share his online thoughts. Here, Sam gets creative with the prettiest of salads. A Visitor’s Perspective: Sam’s Diary – A more »

  • In the Kitchen: Elderberry & Pear Chutney

      With a proliferation of elderberries and plenty of windfall pears at the moment, this elderberry and pear chutney recipe has been a tasty way to ensure that none go to waste. As with most of my recipes, my quantities are vague and my ingredients interchangeable. Taste it when it’s boiled down and tweak the more »

  • In the Kitchen: Sorrel ‘Pickle’

    We’re fortunate in that we have a great deal of sheep’s sorrel (Rumex acetosella) growing wild all over the garden. It’s got a very strong lemony flavour (to the extent that it’s known as azeda in Portuguese, literally meaning sour), and is a versatile addition to the foragers collection. A few leaves make a great addition to more »

  • In the Kitchen: Fruit Scrap Vinegar

    Here at Casalinho nothing is wasted, and I really mean nothing. But if I can squeeze in an extra step between kitchen, animal shed and compost, you can bet I will! Fruit scrap vinegar is a fabulous way of doing exactly that. Make a secondary, tasty product from something which many households would simply throw away. more »

  • In the Kitchen: Carqueja Cordial

    Carqueja (Genista tridentata) is currently colouring all our hillsides a glorious yellow. It’s a relative of the spinier gorse which those from northern Europe are probably more familiar with.   As well as making great goat fodder, the flowers can be collected and dried to make a fabulous tea. My neighbours have told me it’s more »

  • In the Kitchen: Dolmades

    Finally, despite some pretty rotten weather earlier in the year, our vines are looking lush and green. Of course the goats adore them, but I see no reason why they should get all the fun, particularly as they get so many at harvest time. It’s quite possible to harvest a reasonable number of leaves from more »