This refreshing combination can be the perfect appetizer or part of your mid afternoon snack.
We will use grape juice concentrate Do Vale as a sweetener ( you can use apple juice instead) and we will give it a little freshness and acidity with the classic combo: lemon and mint.
Kombucha on its own can sometimes not appeal to the less experienced palates, and this is one of the many ways to receive it’s benefits whilst e enjoying a delicious drink.
Today we present to you a simple dish with roots in both algarve and Maghreb culture.
We will make a type of fava bean pesto from North Africa, scrambled edges with labne (optional- it is a kind of iogurte from the Middle East) and sautéed peeled fava beans .
An appreciation to one of the most interesting ingredients of spring season.
This treat is one of the most well known tradicional sweets of Algarve, it is inspired by nature: connecting the mountains, the coast and the “barrocal”.
We present to you a simple, raw and low on sugar version.
A great snack for any moment of the day.
For this dish, we will make our own Garam Masala, and we will combine it together with the dominant taste of the millet and the rich aromas of the spice mixture will create a perfect canvas for rocket and red cabbage To shine trough.