Chickpea and Sardine Salad with TerriuS Piquillo Peppers

Terrius Staff

INGREDIENTES
  • 1 can of sardines in olive oil
  • 1 jar of preserved chickpea
  • 1 can of 225g of TerriuS Piquillo Peppers
  • Onion and parsley, to taste
  • Olives
  • Olive oil and vinegar, to taste
PREPARAÇÃO
  1. Wash the chickpeas, drain and place them in a container.
  2. Add the sardines and the peppers previously cut into strips.
  3. Chop the onions and the parsley and add it to the salad.
  4. Add the olives and season with olive oil and vinegar to taste.

Spinach and Dehdrated Tomato Quiche  

INGREDIENTS
  • 1 puff pastry
  • 1 small package of frozen spinach
  • ½ 60g package of TerriuS dehydrated Tomato
  • 1 fresh cheese
  • 1 natural yoghurt
  • 2 eggs
  • Salt and pepper, to taste
PREPARATION
  1. Hydrate the tomato in water for 2 to 4 hours.
  2. Put the previously cooked spinach in a pan with a thread of olive oil and let it braise.
  3. Cut the tomatoes into strips and add to the spinach.
  4. Beat the eggs and add the fresh cheese and the yogurt. Season with a bit of salt and pepper and mix it all well.
  5. Preheat the oven to 180 º C.
  6. Chop the puff pastry and place it on a pie plate.
  7. Place the spinach and tomato mixture in the puff pastry. Then add the cooked eggs with cheese and yogurt.
  8. Bake for approximately half an hour.

Suggestion: serve with a salad of lettuce and grated carrot.

Codfish Salad with confit potatoes and piquilho peppers

INGREDIENTS
  • 4 codfish fillets
  • 225g of piquilho peppers Terrius
  • 300g Potatoes 
  • 500ml oil
  • 200g of garlic
PREPARATION
  1. Cut the garlic in half and place them in olive oil, bake it at 70 °C and leave it there about 2h.
  2. Allow to cool.
  3. Heat the olive oil and put the cod fillets about 7-8 minutes. Reserve it.
  4. Put the potatoes in oil at 70 ºC for 15-20 minutes.
  5. In a bowl to serve, put a layer of confit potatoes and then the piquilho peppers.
  6. Finally, place the codfish loins and finish with coriander leaves and olive oil.

asparagus pie with sesame seeds

Terrius Staff

INGREDIENTS

  • 160g asparagus Trigueiros Terrius
  • 6 eggs
  • 200ml of soy cream
  • oil
  • 2 garlic cloves
  • 1 spoon of sesame seeds 
  • Salt and pepper qs
PREPARATION
  1. Put the oil to heat with chopped garlic and let sear.
  2. Drain the asparagus and add the olive oil. 
  3. In a separate bowl, beat the eggs and add the soy cream.
  4. Add the sesame seeds and season with salt and pepper.
  5. Add the asparagus to this mixture and mix it.
  6. Put the mixture in a form of silicone and let it bake in the oven, preheated to 180 °C, about 20minutes.

Spinach and dehidrated tomato quiche 

Terrius Staff

INGREDIENTS
  • 1 puff pastry
  • 1 small package of frozen spinach
  • ½ 60g package of TerriuS dehydrated Tomato
  • 1 fresh cheese
  • 1 natural yoghurt
  • 2 eggs
  • Salt and pepper, to taste
PREPARATION
  1. Hydrate the tomato in water for 2 to 4 hours.
  2. Put the previously cooked spinach in a pan with a thread of olive oil and let it braise.
  3. Cut the tomatoes into strips and add to the spinach.
  4. Beat the eggs and add the fresh cheese and the yogurt. Season with a bit of salt and pepper and mix it all well.
  5. Preheat the oven to 180 º C.
  6. Chop the puff pastry and place it on a pie plate.
  7. Place the spinach and tomato mixture in the puff pastry. Then add the cooked eggs with cheese and yogurt.
  8. Bake for approximately half an hour.

Suggestion: serve with a salad of lettuce and grated carrot.

Scrambled Tofu with Shitake

INGREDIENTS

  • 15g Shitake Mushrooms TerriuS
  • 100g Roasted peppers TerriuS
  • 200g of tofu
  • 100g of spinach
  • Olive oil
  • ½ minced onion
  • 2 garlic cloves
  • ½ lemon juice
  • paprika
  • Salt and chili
  • 1 taespoon of saffron
PREPARATION
  1. Moisturize the Shitake mushrooms about 15 minutes in warm water.
  2. Crush the tofu and season with salt, pepper, garlic, lemon juice, saffron and paprika. Let stand 30 minutes.
  3. In a frying pan with a bit of olive oil saute onion and garlic.
  4. Add the spinach to the sautéing and the mushrooms already hydrated with some of the water of the hydration.
  5. Add the tofu and roasted peppers cuted into strips and cook them a few minutes, involving well.

Scotch Bonnet and Asparagus Quiche

TerriuS Staff

INGREDIENTS

  • 5 slices of bacon
  • 2 tablespoons of olive oil
  • 1 small onion
  • 1 15g package of TerriuS scotch bonnet mushrooms
  • 1 jar of TerriuS asparagus
  • 1 pre-made quiche pastry
  • 150g of grated cheddar cheese
  • 60g of crumbled feta cheese
  • 2 eggs
  • 1 small package of cream
  • Salt and pepper, to taste
PREPARATION
  1. Preheat the oven to 200ºC.
  2. Hydrate the mushrooms in warm water for 15 minutes. 
  3. In a large frying pan, fry the bacon cut into strips, on medium heat. Drain on kitchen paper and reserve.
  4. In the same pan, heat the oil. Add the onion and sauté until it is translucent. Add the mushrooms and cook it until they are soft and add the asparagus.
  5. Place the braised onions with mushrooms, asparagus and bacon on top of the pastry. Sprinkle with the cheddar and feta cheeses.
  6. In a bowl, mix the eggs with the cream, the salt and the pepper until a homogeneous cream is formed, and pour the mixture on the pastry.
  7. Bake the quiche in the oven for 35-40 minutes or until filling is firm and slightly colored.

Suggestion: Let it cool to room temperature and serve with a salad.

Beans and Corn Salad  with TerriuS Peppers

Terrius Staff

INGREDIENTS
  • 1 can of TerriuS roasted peppers
  • 1 small can of sweet corn
  • 1 onion
  • 1 jar of black beans
  • 200g of fresh cheese
  • Chopped coriander
  • Salt and pepper, to taste
  • Olive oil and balsamic vinegar, to taste
PREPARATION
  1. In a frying pan, place the chopped onion and a drizzle of olive oil and let it brown.
  2. Then, add the corn and after it browns add the beans, previously drained.
  3. Place this preparation in a salad bowl and let it cool.
  4. Add the fresh cheese cut into cubes and the peppers, previously cut into strips.
  5. Season with salt and pepper, drops of balsamic vinegar and chopped coriander.

“Montanheira” Salad with Shitake Mushrooms

TerriuS Staff

INGREDIENTS

  • 4 medium tomatoes
  • 1 Cucumber
  • 1 Green chili
  • 1 Red Pepper
  • 2 Garlic cloves 
  • 2 Tablespoons of Olive Oil
  • 15g package of Shitake Terrius
  • 50g of whole almonds
PREPARATION
  1. Hydrate the mushrooms for fifteen minutes.
  2. Let the mushrooms braise in olive oil with garlic and slowly add the hydration water of mushrooms. Let it cool for five minutes.
  3. Cut the cucumber, the peppers and the tomatoes into small cubes and then add the mushrooms.
  4. Toast the almonds and add the vegetables.

Suggestion: Serve with toasted Alentejo bread coated in olive oil

Dried tomato salad with grapes 

Terrius Staff

INGREDIENTS

  • 20g of TerriuS dried tomato
  • 2 cucumbers
  • 100g of seedless grapes
  • 1 tablespoon of olive oil
  • Peppermint, to taste
PREPARATION
  1. Hydrate the tomato in warm water for about 2 hours.
  2. Wash the cucumbers, remove the peel and cut them into cubes.
  3. Wash the grapes and cut them into halves.
  4. Drain the dried tomato and cut it into thin strips.
  5. Mix everything in a salad bowl, season with olive oil and place peppermint leaves on top.

Dried tomato salad with camembert cheese

TerriuS staff (based on the recipe from allrecipes.com.br)

INGREDIENTS

  • 1 lettuce
  • Rocket leaves, to taste
  • 1 60g package of TerriuS dehydrated Tomato
  • 150g of camembert cheese
  • Chopped walnuts
  • 2 tablespoons of honey
  • 2 tablespoons of mustard
  • Lemon juice
  • Salt and pepper, to taste
PREPARATION
  1. Wash the rocket leaves and the lettuce. Let it dry and tear the lettuce leaves into small pieces.
  2. In a bowl mix the lettuce, the rocket, the dehydrated tomato and the camembert cheese cut into cubes.
  3. Sprinkle the walnuts over the salad.
  4. Mix the sauce ingredients, stir well so that it turns into a homogeneous cream. Serve separately.

Chicken Salad with Mushrooms

Terrius Staff

INGREDIENTS

  • 2 Chicken Breasts
  • 1 Garlic Clove
  • 15g package of TerriuS dehydrated shitake
  • 1 medium onion
  • 3 Tablespoons of Olive Oil
  • 1 small lettuce
  • 1 small package of cherry tomatoes
  • 1 handful of watercress
PREPARATION
  1. Hydrate the mushrooms for fifteen minutes.
  2. Cut the chicken into strips and fry it in a pan with olive oil and garlic.
  3. Add the mushrooms to the frying pan and let it braise.
  4. Make a salad with lettuce, watercress and tomato, and season to taste.
  5. Serve the chicken and the mushrooms with the salad.

Suggestion: Serve with toasted Alentejo bread coated in olive oil.

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