Guest guest Posted February 5, 2008 Report Share Posted February 5, 2008 Hello everyone, Just a short message to introduce myself: I'm joining the group from Portugal but was born in Angola (Africa) and have lived in London, Japan and Brazil, so hopefully I can contribute with various recepies I've been collecting for a long time from different places. At the moment I grow most of my own food in my little farm (www.montesamoqueiro.com) and I'm always looking for new heirloom veggie and herb varieties from all over the world and also swap seeds with a number of countries, if anyone is interested in Portuguese (and other European veggie varieties as well as asian), just let me know. In the meantime, here is my first Portuguese recipe contribution: " Peixinhos da Horta " (Little Fish from the Garden) - Called that way because once it's fried, it looks like little fried fish. It is also the origin of Japanese Tempura (which is a adaptation of the Portuguese Tempero, from the 100 years the Portuguese spent in Japan back in the fifteen hundreds. - Nice, fresh, healthy and long runner beans - Very cold water (although some people also like to use beer) - wheat or chickpea flower(nicer) - Dried herbs & spices of your preference (quite like a bit of dried Savory or thyme leaves, mixed with a bit of ground cummin, paprika and freshly ground pepper) - Salt to taste - Good frying oil Once the pods are clean, they're par-boiled for about seven minutes in plenty of water and a bit of salt. In the meantime, we get the flower on a bowl and ad the cold water, slowly, incorporating the water in increments, from a paste all the way to a runny batter to which we ad the herbs, spices and salt. We then deep the par-boiled, drained and cooled runner beans in the batter and fry in very hot oil (at least 180c), then darin in absorbing paper and serve with a nice tomato or mushroom risotto, maybe with a bit of vinagrette on the side to dip the " peixinhos " in... Bom apetite Enjoy! L*L*L from Portugal Elsa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2008 Report Share Posted February 5, 2008 Hello Elsa, Welcome! Bem-vindo a este lugar! I live in the south-central United States, and we love anything that can be " breaded and fried " . Thank you for the recipe. I'm looking forward to seeing more! Rena Elsa Santos <elsamagosa Tuesday, February 5, 2008 3:02:13 PM Intro Hello everyone, Just a short message to introduce myself: I'm joining the group from Portugal but was born in Angola (Africa) and have lived in London, Japan and Brazil, so hopefully I can contribute with various recepies I've been collecting for a long time from different places. At the moment I grow most of my own food in my little farm (www.montesamoqueir o.com) and I'm always looking for new heirloom veggie and herb varieties from all over the world and also swap seeds with a number of countries, if anyone is interested in Portuguese (and other European veggie varieties as well as asian), just let me know. In the meantime, here is my first Portuguese recipe contribution: " Peixinhos da Horta " (Little Fish from the Garden) - Called that way because once it's fried, it looks like little fried fish. It is also the origin of Japanese Tempura (which is a adaptation of the Portuguese Tempero, from the 100 years the Portuguese spent in Japan back in the fifteen hundreds. - Nice, fresh, healthy and long runner beans - Very cold water (although some people also like to use beer) - wheat or chickpea flower(nicer) - Dried herbs & spices of your preference (quite like a bit of dried Savory or thyme leaves, mixed with a bit of ground cummin, paprika and freshly ground pepper) - Salt to taste - Good frying oil Once the pods are clean, they're par-boiled for about seven minutes in plenty of water and a bit of salt. In the meantime, we get the flower on a bowl and ad the cold water, slowly, incorporating the water in increments, from a paste all the way to a runny batter to which we ad the herbs, spices and salt. We then deep the par-boiled, drained and cooled runner beans in the batter and fry in very hot oil (at least 180c), then darin in absorbing paper and serve with a nice tomato or mushroom risotto, maybe with a bit of vinagrette on the side to dip the " peixinhos " in... Bom apetite Enjoy! L*L*L from Portugal Elsa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2008 Report Share Posted February 5, 2008 Welcome I look forward to your experience. It must be lovely to grow your own food. My husband is also from Africa . (Elsa Santos <elsamagosa wrote: Hello everyone, Just a short message to introduce myself: I'm joining the group from Portugal but was born in Angola (Africa) and have lived in London, Japan and Brazil, so hopefully I can contribute with various recepies I've been collecting for a long time from different places. At the moment I grow most of my own food in my little farm (www.montesamoqueiro.com) and I'm always looking for new heirloom veggie and herb varieties from all over the world and also swap seeds with a number of countries, if anyone is interested in Portuguese (and other European veggie varieties as well as asian), just let me know. In the meantime, here is my first Portuguese recipe contribution: " Peixinhos da Horta " (Little Fish from the Garden) - Called that way because once it's fried, it looks like little fried fish. It is also the origin of Japanese Tempura (which is a adaptation of the Portuguese Tempero, from the 100 years the Portuguese spent in Japan back in the fifteen hundreds. - Nice, fresh, healthy and long runner beans - Very cold water (although some people also like to use beer) - wheat or chickpea flower(nicer) - Dried herbs & spices of your preference (quite like a bit of dried Savory or thyme leaves, mixed with a bit of ground cummin, paprika and freshly ground pepper) - Salt to taste - Good frying oil Once the pods are clean, they're par-boiled for about seven minutes in plenty of water and a bit of salt. In the meantime, we get the flower on a bowl and ad the cold water, slowly, incorporating the water in increments, from a paste all the way to a runny batter to which we ad the herbs, spices and salt. We then deep the par-boiled, drained and cooled runner beans in the batter and fry in very hot oil (at least 180c), then darin in absorbing paper and serve with a nice tomato or mushroom risotto, maybe with a bit of vinagrette on the side to dip the " peixinhos " in... Bom apetite Enjoy! L*L*L from Portugal Elsa Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2008 Report Share Posted February 7, 2008 Welcome to the group, Elsa. You are indeed lucky to be able to grow your own food - we are living in the furthest from a farm as one can imagine, so unless we were to grow our food in hanging pots in the solarium we would starve without the markets and grocery stores! What part of Portugal do you live in? My husband and I have visited Portugal often, but not south of Lisbon. We especially enjoy the north up around Vianna Do Castello - great wine country! There are, not surprisingly, some good Brazilian restaurants in Portugal too! I want to thank you for the recipe - I shall put it in the Files immediately. It looks as if you are an good hand at cooking! Enjoy the group - and if there is anything you want to know, just ask! Best, Pat (Group Owner) ---- Vegetarian Spice: http://beanvegan.blogspot.com Vegan World Cuisine: http://www.care2.com/c2cvegworld Vegetarian Slimming: vegetarianslimming Vegetarians In Canada: vegetariansincanada " Atrocities are not less atrocities when they occur in laboratories and are called medical research. " (George Bernard Shaw) ______________________________\ ____ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
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