Salads and Pies
Original flavours and aromas from our region
- Spinach and dehydrated tomato quiche
- Codfish salad with confit potatoes and piquilho peppers
- Asparagus pie with sesame seeds
- Spinach and dehydrated tomato quiche
- Scrambled tofu with shitake
- Chickpea and sardine salad with terriuS piquillo peppers
- Scotch Bonet and asparagus quiche
- Beans and corn salad with TerriuS Peppers
- “Montanheira” salad with Shitake mushrooms
- Dried tomato and grapes salad
- Dried tomato salad with Camembert cheese
- Chicken salad with Mushrooms
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
- Wash the chickpeas, drain and place them in a container.
- Add the sardines and the peppers previously cut into strips.
- Chop the onions and the parsley and add it to the salad.
- 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
- Hydrate the tomato in water for 2 to 4 hours.
- Put the previously cooked spinach in a pan with a thread of olive oil and let it braise.
- Cut the tomatoes into strips and add to the spinach.
- Beat the eggs and add the fresh cheese and the yogurt. Season with a bit of salt and pepper and mix it all well.
- Preheat the oven to 180 º C.
- Chop the puff pastry and place it on a pie plate.
- Place the spinach and tomato mixture in the puff pastry. Then add the cooked eggs with cheese and yogurt.
- 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
- Cut the garlic in half and place them in olive oil, bake it at 70 °C and leave it there about 2h.
- Allow to cool.
- Heat the olive oil and put the cod fillets about 7-8 minutes. Reserve it.
- Put the potatoes in oil at 70 ºC for 15-20 minutes.
- In a bowl to serve, put a layer of confit potatoes and then the piquilho peppers.
- 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
- Put the oil to heat with chopped garlic and let sear.
- Drain the asparagus and add the olive oil.
- In a separate bowl, beat the eggs and add the soy cream.
- Add the sesame seeds and season with salt and pepper.
- Add the asparagus to this mixture and mix it.
- 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
- Hydrate the tomato in water for 2 to 4 hours.
- Put the previously cooked spinach in a pan with a thread of olive oil and let it braise.
- Cut the tomatoes into strips and add to the spinach.
- Beat the eggs and add the fresh cheese and the yogurt. Season with a bit of salt and pepper and mix it all well.
- Preheat the oven to 180 º C.
- Chop the puff pastry and place it on a pie plate.
- Place the spinach and tomato mixture in the puff pastry. Then add the cooked eggs with cheese and yogurt.
- 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
- Moisturize the Shitake mushrooms about 15 minutes in warm water.
- Crush the tofu and season with salt, pepper, garlic, lemon juice, saffron and paprika. Let stand 30 minutes.
- In a frying pan with a bit of olive oil saute onion and garlic.
- Add the spinach to the sautéing and the mushrooms already hydrated with some of the water of the hydration.
- 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
- Preheat the oven to 200ºC.
- Hydrate the mushrooms in warm water for 15 minutes.
- In a large frying pan, fry the bacon cut into strips, on medium heat. Drain on kitchen paper and reserve.
- 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.
- Place the braised onions with mushrooms, asparagus and bacon on top of the pastry. Sprinkle with the cheddar and feta cheeses.
- 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.
- 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
- In a frying pan, place the chopped onion and a drizzle of olive oil and let it brown.
- Then, add the corn and after it browns add the beans, previously drained.
- Place this preparation in a salad bowl and let it cool.
- Add the fresh cheese cut into cubes and the peppers, previously cut into strips.
- 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
- Hydrate the mushrooms for fifteen minutes.
- Let the mushrooms braise in olive oil with garlic and slowly add the hydration water of mushrooms. Let it cool for five minutes.
- Cut the cucumber, the peppers and the tomatoes into small cubes and then add the mushrooms.
- 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
- Hydrate the tomato in warm water for about 2 hours.
- Wash the cucumbers, remove the peel and cut them into cubes.
- Wash the grapes and cut them into halves.
- Drain the dried tomato and cut it into thin strips.
- 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
- Wash the rocket leaves and the lettuce. Let it dry and tear the lettuce leaves into small pieces.
- In a bowl mix the lettuce, the rocket, the dehydrated tomato and the camembert cheese cut into cubes.
- Sprinkle the walnuts over the salad.
- 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
- Hydrate the mushrooms for fifteen minutes.
- Cut the chicken into strips and fry it in a pan with olive oil and garlic.
- Add the mushrooms to the frying pan and let it braise.
- Make a salad with lettuce, watercress and tomato, and season to taste.
- Serve the chicken and the mushrooms with the salad.
Suggestion: Serve with toasted Alentejo bread coated in olive oil.
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