(versão portuguesa no final da página)

Omnia mutantur nos et mutamur in illis

Everything changes and we change with them

An announcement (ou ‘Mais pourquoi ce blog n’est plus en français?!’ )

These days are full with changes.

One of which, as you have surely noticed, is the language format of this blog. I must say it was not an easy decision for I set out with a clear intention of sharing this blog with those that are close to me and/or from the same ‘milieu’ – and these lovely people speak either Portuguese or French. However, sticking to a double language format is time consuming, especially so when neither of those languages are easy for me to express myself in. And recent changes in my life have rendered the need of economy of time fairly evident as well as the need of self-expression in its full potential. phew!

So from now on the content of this blog will be published in Portuguese and English with the hope my love for all edible green things will continue to inspire you and maybe try out a recipe or two!

However if you need something translated or have any question about anything at all, don’t hesitate to contact me – either through the comments, contact form or directly by mail : silentrejardins at gmail . com

Thank you for reading,

Silvia P.

These scents dancing in the air fill my heart with anticipation. With summer’s end there comes the time for hot stews and hearty soups that prepare body and soul for the cold days fast approaching.

In honour of my mother – my first culinary reference that makes me crave hearty soups and all kinds of stews – I decided to share one of my favourite soups – my version of the very portuguese ‘tomato soup with poached egg’.

I took a few liberties with the traditional recipe and added some red and spicy peppers and some extra condiments that add a different dimension and a very warming ‘punch’. Be sure to choose some tasty tomatoes as they totally make the soup.

Tomato soup with poached egg

Serves 4

Ingredients:

• 3 TBsp olive oil
• 3 bay leaves
• 2 medium/big onions, finely sliced (I used one red and one white) *
• 2 garlic cloves, minced
• 2 red peppers, sliced *
• 1 spicy pepper (optional)
• 1 kg ripe tomatoes, finely chopped and/or sliced *
• 0.75 L water
• 2 tsp paprika
• 1 tsp oregano
• ½ to 1 tsp sea salt
• black pepper, freshly ground
• a pinch of cayenne pepper
• 4 free range eggs (or one egg per person)
• 4 TBsp parsley, finely chopped
• 4 TBsp coriander, finely chopped

* Tip : I blended 1 tomato + half of a red pepper + half of one onion with the water to make a thicker broth. It’s not necessary, but I highly recommend it!

Directions :

1. In a pan, sauté the onions with the olive oil, bay leaves and garlic (2 to 3 minutes).
2. Add the peppers and cook in medium/high heat for 5 minutes, to get a nice colour.
3. Add the tomatoes, water, spices and salt. Cover and let it cook in low heat for 15 minutes. Taste and adjust the seasoning accordingly.
4. Make 4 small gaps with a spoon, break and gently drop the eggs into each gap. Sprinkle with a touch of sea salt and let it cook in low heat just until the eggs are set (about 10 minutes).
5. Serve with the chopped parsley and coriander and enjoy with a slice of your favourite bread.

Estes aromas que pairam no ar enchem a alma de antecipação. Findo o verão, chega o tempo das refeições quentes que preparam o corpo e espírito para os dias frios que se avizinham.

Em honra à minha mãe – a minha primeira referência culinária que me dá desejos de sopas consistentes e guisados com todos – aqui fica a minha interpretação da sopa de tomate com ovo escalfado – uma sopa portuguesa, pois com certeza.

Tomei algumas liberdades com a receita tradicional, e acrescentei pimentos vermelhos e picantes e alguns condimentos extra para dar uma outra dimensão ao sabor e um calor adicional.

Aconselho usar uma variedade de tomates saborosos, pois são eles que fazem a sopa.

Boa semana,

sil

Sopa de tomate com ovo escalfado
Para 4 pessoas
Ingredientes :

• 3 c. de sopa de azeite
• 3 folhas de louro
• 2 cebolas grandes, cortadas à tiras finas (eu usei uma cebola branca e outra roxa) *
• 2 dentes de alho, picados
• 2 pimentos vermelhos, cortado às tiras *
• 1 pimento picante, picado (opcional)
• 1 Kg de tomates maduros, cortados às tiras ou picados *
• 0.75 L de água
• 2 c. de chá de colorau
• 1 c. de chá de orégãos
• ½ a 1 c. de chá de sal
• pimenta preta moída de fresco
• 1 pitada de pimenta de Caiena
• 4 ovos do campo (ou 1 ovo por pessoa)
• 4 c. de sopa de salsa picada
• 4 c. de sopa de coentros picados

* Dica : eu misturei 1 tomate, metade de um pimento vermelho e metade de uma cebola com a água num liquidificador de modo a obter um caldo mais espesso. Não é necessário, mas recomendo vivamente!

Como fazer :

1. Num tacho, fazer um refogado com o azeite, o louro, a cebola e o alho (2 a 3 minutos).
2. Juntar os pimentos e deixar em fogo médio/alto 5 minutos, de modo a obter uma boa cor.
3. Juntar os tomates, a água, as especiarias e o sal. Tapar e deixar cozinhar a fogo lento 15 minutos. Provar e ajustar os temperos se necessário.
4. Criar 4 pequenos espaços com a ajuda de uma colher e cuidadosamente partir e colocar os ovos em cada um dos espaços. Salpicar com umas pedrinhas de sal marinho e deixar cozinhar em lume brando até os ovos estiverem prontos (cerca de 10 minutos).
5. Servir com a salsa e os coentros picados, acompanhado do vosso pão favorito.