the late summer's sunday brunch:
para 2 

salada de alface, cebola roxa, rabanetes e queijo feta
vinagrete de orégãos
sandes de rúcula e presunto
azeitonas marinadas
iogurte de manga, baunilha e cereais
limonada de framboesas
e fruta.

aqui ficam as receitas necessárias. e se o tempo estiver bom até dá para levar para o parque.

salada de alface, cebola roxa, rabanetes e queijo feta.
1/2 alface iceberg, cortada finamente
1/2 cebola roxa, cortada finamente
8 rabanetes, cortados em meias rodelas finas
100 gr de quejo feta, em cubos

Depois dos vegetais cortados finamente dispor num prato a alface, a cebola, os rabanetes e cobrir com feta cortado em cubos.

azeitonas marinadas.
100 gr de azeitonas
2 c. de sopa de azeite
2 c. de sopa de vinho tinto
2 c. de chá de vinagre vinho tinto
1 dente de alho
orégãos secos
2 folhas de louro
sal (opcional)

As azeitonas devem estar previamente bem lavadas e então num frasco juntar todos os ingredientes e deixar marinar pelo menos uma hora, ou deixar de véspera já preparado

limonada de framboesas.
2 saquetas de chá de framboesas
1 litro de água
sumo de 2 limões
açúcar (opcional)
rodelas de limão

Por alguma água a ferver, cerca de 300 ml e quando estiver pronta, deixar as saquetas durante 4 minutos na água.
Por fim adicionar a restante água e o sumo dos limões.
Servir com rodelas de limão e adicionar açúcar a gosto.


the late summer's sunday brunch:
serves 2

letucce, red onion, radish and cheese feta
oregano vinaigrette
prossicuto and wild rocket sandwich
marinated olives
cereals and mango and vanilla yoghurt
raspberry lemonade
and fruit.

lettuce, red onion, radish and cheese feta.
1/2 iceber lettuce, finely chopped
1/2 red onion, finely chopped
8 radishes, finely chopped
100 g feta cheese,

Get all the vegetables finely chopped and then display the lettuce, red onion, radishes and some feta cheese on top.
Serve with some dried oregano vinaigrette.

marinated olives.
100 g black olives
2 tbsp. olive oil
2 tbsp. red wine
2 tsp. red wine vinegar
1 garlic clove
dried oregano
2 bay leaves
salt (optional)

The olives must be previously well washed and then on a jar put all the ingredients and let it marinate for at least 1 hour or let them prepared the day before.

raspberry lemonade.
2 raspberry tea bags
1 liter of water
juice of 2 lemons
sugar (optional)
lemon slices

Put some water to boil, around 300 ml and when ready, let the tea bags in the boiling water for around 4 minutes.
Now add the remaining water and the lemon juice.
Serve with some lemon slices and add sugar to taste.

Nothing better then a good lemonade as a summer refreshment! The tipical, the raspberry one that made for the blog or the one that am so addicted to, ginger lemonade. Always feels good to serve with a lunch on a backyard to enjoy the free time and relax.

While I am at the café writing this, the song The Wolves - Ben Horward is playing and reminds me the songs that Andréa used to have on the mp3 to listen at the beach and is so good to remember those days of pure lazyness.

ingredients:
4 slices of ginger
juice of 1 lemon
300 ml boiling water
cold water
ice
lemon slices
sugar (optional)

On a jug, mix the slices of ginger, the juice of 1 lemon and the boiling water and leave it to rest for 4 minutes. Add cold water and ice until it makes 1 liter and then add the lemon slices.
Serve fresh with more lemon slices on the glass.