Sintra Naturpark, Portugal — Naturpur, Meer und Mehr

20/02/2012

Sicht vom Wanderweg Richtug Strand von Adraga

“Naturpur, Meer und Mehr…

” so hat ein Gast sein Urlaub im herrlichem Sintra Naturpark, Portugal beschrieben. Das “Mehr” hat sich auf unser “gruenes”, kleines aber feines, Landgasthaus bezogen www.colinaflora.com das im Herzen von diesem tollem Park gelegen ist.

Der Naturpark hat circa 14,500 ha und eine vielfaletige Naturlandschaft. Felsige Meeresklppen, wunderschoene, verlassene Straende, dichter Wald, Huegel und Taeler mit seltener Flora und Fauna, tolle historische Bauten und reizende, urige Doerfer. Wanderwege erstrecken sich durch den ganzen Sintra Naturpark, sodass man tagelang wandern kann. Dieser Park ist wahrlich ein Besuch wert. Man kann wochenlang zu Fusse unterwegs sein und immer wieder etwas Neues entdecken. www.parquesdasintra.pt

Radfahrer, aber auch Surfer, Kletterer, Tennisspieler, Golfer, Reiter, Segler usw. koennen sich im Sintra Naturpark bestens amusieren. www.visitportugal.com

Auch ist Portugal sehr preiswert. Das Essen in den Restaurants die von den Einheimischen bescht werden ist gut und reichlich. Die Leute sind freundlich und hilfsbereit.

Colina Flora's Granola

A great hit with our guests and so easy to make mix in a large baking pan (we use our lasagne pan) 6 cups organic oat flakes 2 cups organic coconut flakes 1 cup organic chopped almonds 1 cup organic sunflowerseeds 1 cup organic pumpkin seeds melt over low heat 1/4 cup organic butter then add 1/4 cup organic olive oil 1/2 cup organic sugar or honey 2 teaspoons organic cinnamon 1 teaspoon organic almond extract 2 teaspoon sorganic vanilla extract 1/2 teaspoon salt stir until the sugar/honey is well blended and melted into the butter/oil then pour over the oat mixture, mix well, bake at 180 degrees celsisus for about an half hour stirring ocasionally . dried fruit can be added after it has cooled pour into 1/4 olive.

Sardine Pate

.1 stick unsalted softened butter – about 125 grams
.1 tin of sardines in tomato sauce
.Pinch of chilli powder
.1 tablespoon of chopped parsley
.1 garlic clove
.1 tablespoon of lemon juice
Blend in food processor or blender…
add salt and pepper to taste
Serve with fresh, warm country-style bread
and, Enjoy!

Colina Flora's eco-guest house, tasty vegetarian fare

Fava Beans are heralds of Spring. Many farmer market vendors sit shelling the beans while awaiting the next customer. We love Fava Bean Puree: Shell about 4 pounds of mature Fava beans. Blanch for 30 seconds in boiling water, drain, and rinse with cold water. Pop the beans out of their skins. Cook the beans in about a half inch of water with 6 cloves of chopped garlic and a sprig of Rosemary for about 10 to 15 minutes until they can easily be mashed with a potato masher. Drain the beans, toss out the rosemary, mash, stir in 3 tablespoons of olive oil (more to taste), salt and pepper to taste, a splash of lemon juice and enjoy with crusty warm bread.

Winter fish stew

Guests love our winter fish stew. We use only regional, oganic ingredients. This is great served with pasta or garlic mashed potatoes, serves 3 to 4 Rinse 500 grams of white fish with cold water and place in baking dish and drizzle with two tablespoons of lemon juice sautee 1 onion in 2 Tablespoons of olive oil until translucent add 3 minced cloves of garlic and saute for another minute add 1 large chopped red pepper 3 large carrots chopped 28 ounce can of chooped tomatoes 2 Tablesspoons capers (rinsed) half cup of raisins 1 Tablespoon of honey salt and pepper to taste a pinch of cayenne 3 Tablespoons chopped Parsley some dried Basil to taste simmer for about 10 minutes and then pour over the fish. bake for about an half hour (until fish is done) at 350 degrees Fahrenheit/180 degrees Celsisus