my trip to brighton was oh so good! a small town. a seaside town. the brighton pier's lights and sounds. a pebble beach. narrow streets in the lanes, where only one person fits. flowers everywhere around town. coloured houses at north laine. bicycles that almost hit you. all the quirky cafés. and their terraces. so many nice restaurants. and so many other things. oh, and people's sympathy! if I could, I would be moving over there right now! in the meantime, I found a job. I quit, but they didn't let me. so I have a job, but I am not working and my mom is here on holidays!! ahh and it's my blog's second anniversary, happy birthday!!!
um almoço de verão. simples. era bom que todos fossem assim! recheados de vegetais, crus e grelhados. de tostas. e um creme de queijo feta delicioso. depois deambular pelas ruas da cidade em busca do sítio que tem o melhor iced cappuccino e uma esplanada a condizer. e ter finalmente a oportunidade de ler um artigo, há muito em espera, na kinfolk magazine. mudar de país e chamar-lhe casa!
a summer lunch. simple. I wish they were all like this! with vegetables, raw and grilled. toasts. and a delicious feta cheese dip. then walking around town trying to find the place that has the best iced cappuccino and a terrace to match. and finally having enough time to read the article on kinfolk magazine. moving abroad and call it home!
este foi o almoço de quinta-feira passada. com salada de meloa, rúcula e queijo feta. com pepino em molho de iogurte. e pão naan. regados de chá frio de framboesas. foi um almoço de verão. relaxado. assim como agora. nesta quente noite de verão. em que estou aqui sentado fora. no pátio. a escrever no blogue. enquanto bebo sangria. e penso no quanto esta receita me recorda do início do blogue. e o quão diferente está. pois foi a primeira receita aqui publicada. há já quase dois anos.
this was my lunch last thursday. with melon, wild rocket and feta cheese salad. with cucumber in yoghurt sauce. and naan bread. with some raspberry iced tea as a refreshment. was a summer lunch. relaxed. like now. in this warm summer night. while I am seat in the backyard. writing in the blog. while I drink sangria. and think how much this recipe reminds me the beginning of the blog. and how different it is now. as was the first recipe here published. almost two years ago.
Curgetes recheadas
para 4
Ingredientes:
4 curgetes médias;
1 c. de sopa de azeite;
1 cebola finamente picada;
1 dente de alho;
300 gramas de carne de vaca picada;
4 c. de sopa de tomate em lata (ou
polpa de tomate);
2 colheres chá orégãos secos;
sal e pimenta q.b.;
queijo ralado q.b.;
Primeiro lavar bem as curgetes e
depois de cortadas ao meio retirar o recheio para um recipiente. De seguida
refogar a cebola picada com o azeite por 5 minutos e depois juntar o recheio da
curgete e o alho. Passados cerca de mais 5 minutos juntar a carne picada e temperar com sal e pimenta (q.b.). Quando a carne estiver
cozinhada (perto de 10 minutos), juntar o tomate (com alguma água - meia caneca) e os orégãos e deixar em lume médio,
por mais 10 minutos de forma a não perder o molho todo e rectificar os
temperos.
No final rechear as curgetes com
o molho de carne, cobrir com o queijo ralado na hora e levar ao forno a 220º
graus por 20/25 minutos ou até estar gratinado.
Stuffed Courgettes
serves 4
Ingredients:
4 medium courgettes
1 tbsp. olive oil
1 chopped onion
1 clove garlic
300 g of mince
4 tbsp. chopped tomato (in can) or tomato
passata
2 tsp. dried oregano
sea salt and pepper
grated cheese
At first wash the courgettes and then cut
in half and scrape the middle of the courgettes. Then put the olive oil into a pan and fry a little bit and then add the chopped onion and fry for 5 minutes and add the courgette
and the garlic. After about 5 minutes add the mince in the pan and season
with salt and pepper (to
taste). When the meat is cooked (about 10 minutes), adds the chopped tomatoes (with some water – half mug) and the dried oregano over medium heat and leave for another
10 minutes but not too wet nor dry and correct
the seasoning.
At the end stuff the courgettes with meat sauce, sprinkle with cheese and bake in the oven at 220º Celsius degrees for 20/25 minutes or until it is golden.
tips:
always use extra virgin olive oil and sea salt
put some salt on the cut courgettes while you are cooking.
At the end stuff the courgettes with meat sauce, sprinkle with cheese and bake in the oven at 220º Celsius degrees for 20/25 minutes or until it is golden.
tips:
always use extra virgin olive oil and sea salt
put some salt on the cut courgettes while you are cooking.



