{"id":5211,"date":"2013-09-20T15:40:52","date_gmt":"2013-09-20T15:40:52","guid":{"rendered":"http:\/\/eco123.info\/?p=5211"},"modified":"2013-09-23T22:35:48","modified_gmt":"2013-09-23T22:35:48","slug":"autumn-flavours","status":"publish","type":"post","link":"https:\/\/eco123.info\/en\/portugal-en\/life\/foodanddrink\/autumn-flavours\/","title":{"rendered":"Autumn Flavours"},"content":{"rendered":"

After a scorching summer, the freshness of autumn brings us pleasant and more moderate temperatures. It\u2019s time to put away your short clothes, pull one or two jackets out of the drawers and rediscover some recipes for warming, comforting dishes. Chef Tiago Lopes\u2019s vegetarian suggestions include autumnal colours and intensity, in a perfect combination of flavours for an early evening with friends or family. Use fresh ingredients, whenever possible bought from local, organic producers. Autumn is ideal for good conversations \u2013 talk to the farmers, ask for tips for cooking their produce, and perhaps you\u2019ll discover an old family recipe or a gastronomic secret. Bom apetite.<\/p>\n

CREAM OF LEEK AND PUMPKIN SOUP WITH ALMONDS<\/h2>\n

Recipe for 4 people<\/p>\n

Organic Ingredients:
\n<\/strong><\/p>\n

\"Chef
Chef Tiago Lopes<\/figcaption><\/figure>\n

800 g Hokkaido pumpkin
\n140 g onion
\n200 g leek
\n6 g garlic
\n60 g butter
\n20 g almonds
\n\u201cflower of salt\u201d to taste<\/p>\n

Method:<\/strong><\/p>\n

Wash and chop the vegetables. Heat the butter, add the onion and the leek and fry gently for a little. Add the pumpkin, season with salt to taste and cover with water. Cook for 20 minutes, remove from the heat and pur\u00e9e with a blender. Finally, add the chopped almonds.<\/p>\n

<\/div>
<\/div>\n

WILD MUSHROOM PIE WITH THYME<\/h2>\n

Recipe for 4 people<\/p>\n

Organic Ingredients:<\/strong><\/p>\n

\"WILD
WILD MUSHROOM PIE WITH THYME<\/figcaption><\/figure>\n

6 g unpeeled garlic
\n170 g onion
\n120 g Portobello mushrooms
\n120 g Paris mushrooms
\n200 ml milk
\n500 g puff pastry
\n10 g thyme
\n50 g flour
\nolive oil to taste
\n\u201cflower of salt\u201d to taste
\nblack pepper to taste<\/p>\n

Method:<\/strong><\/p>\n

Chop the onion and the garlic and slice the mushrooms. Fry the onion gently in a little olive oil, and add the mushrooms until they are soft, add the thyme leaves and season with salt and pepper. Add the milk, let it boil a little and thicken with the flour until the texture is creamy. Remove from the heat and leave to cool. Roll out the puff pastry using a rolling-pin, press into the dishes and add the filling. Bake in a hot oven (220o C) for 12 minutes.<\/p>\n

<\/i>\n\t\t\t\n\"quinta-oteiros-altos\"Serve with a seasonal salad and a red wine from the Alentejo\u2019s Quinta dos Outeiros Altos<\/strong> \u2013 the first doq alentejano with organic certification.\n\t\t\t<\/div><\/div>\n
<\/div>
<\/div>\n

CHESTNUT CR\u00c8ME CARAMEL<\/h2>\n

Recipe for 4 people<\/p>\n

Organic Ingredients:<\/strong><\/p>\n

\"CHESTNUT
CHESTNUT CR\u00c8ME CARAMEL<\/figcaption><\/figure>\n

1 kg chestnuts
\n7 dl milk
\n1 piece of orange peel
\n1 stick of cinnamon
\n7 eggs
\n300 g sugar<\/p>\n

 <\/p>\n

For the caramel:<\/strong><\/p>\n

100 g water
\n100 g sugar<\/p>\n

 <\/p>\n

Method:<\/strong><\/p>\n

Boil the chestnuts in plenty of water. Peel them and pur\u00e9e them in a mouli food mill. Heat the milk with the orange peel and the cinnamon stick, until it boils. Separately, beat the eggs with the sugar until you obtain a smooth cream. Pour the milk little by little into the chestnut pur\u00e9e, stirring well, and then add to the egg mixture. Remove the cinnamon stick and the orange peel. Heat the sugar and water until you obtain a golden caramel. Pour into a cr\u00e8me caramel mould and add the prepared mixture. Cook in a bain-marie for 20 minutes in a hot oven (170oC). Once cooled, remove from the mould and keep in the fridge. Serve well chilled.<\/p>\n

<\/div>
\"\"

About the author<\/h3>\n\t\t\tWith an experience of over 15 years in the Hospitality and Catering, passing Hotels 4 and 5 stars, Chef Tiago Lopes advocates for a sustainable kitchen.\n\t\t\t<\/div><\/div>\n
<\/i>\n\t\t\t\n

Something to savour …<\/strong>
\n\"boaTo perfectly complement our autumn menu, try a fruity, sparkling ros\u00e9 wine produced by winemaker Rui Virginia at the Quinta do Barranco Longo<\/strong> winery near Algoz. Barranco Longo ros\u00e9 is best drunk chilled. In Portugal, the wine is only known to connoisseurs because it is not stocked by many supermarkets, apart from Apol\u00f3nia in Almancil and in Gal\u00e9.
\nContact: http:\/\/www.quintadobarrancolongo.com<\/a>
\nTelephone +351\/282 575 253 + 961 321 899.<\/p>\n

Uwe Heitkamp<\/strong>\n\t\t\t<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

After a scorching summer, the freshness of autumn brings us pleasant and more moderate temperatures. It\u2019s time to put away your short clothes, pull one or two jackets out of the drawers and rediscover some recipes for warming, comforting dishes. Chef Tiago Lopes\u2019s vegetarian suggestions include autumnal colours and intensity, in a perfect combination of …<\/p>\n","protected":false},"author":1,"featured_media":5217,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pmpro_default_level":"","_exactmetrics_skip_tracking":false,"footnotes":""},"categories":[152,154],"tags":[],"class_list":["post-5211","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-foodanddrink","category-health-and-nutrition","pmpro-has-access"],"yoast_head":"\nAutumn Flavours - Eco123<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/eco123.info\/en\/portugal-en\/life\/foodanddrink\/autumn-flavours\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Autumn Flavours - Eco123\" \/>\n<meta property=\"og:description\" content=\"After a scorching summer, the freshness of autumn brings us pleasant and more moderate temperatures. 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