I´d like to start off by apologising to any Spanish readers that might be seeing this and yelling “blasphemy!”. The Spanish gazpacho will forever remain my favourite, but after recently travelling to Alentejo and seeing the reinvented version of this cool summer soup, “gaspacho Alentejano” I really wanted to give it a try. I made a big enough portion to share with everyone reading this and will be eating this for the next week. And so, I´ve adjusted the measurements a bit and decided to make it this #homemadeMonday.
If you´re not Portuguese you might not know this, but tempura was actually born in Portugal. The Portuguese call it “peixinhos da horta” aka little fish from the garden/farm and brought it to Japan in the 16th century. There it evolved into what they today call tempura. At its origins, peixinhos da horta remains a beloved dish, usually made from deep fried green beans in a flour and egg batter. It´s one of my favourite finger foods to add to a brunch as it´s super easy to make and goes heavenly with any sauce you might have at hand. I felt it appropriate to post as this week´s #homemadeMonday as a selected dish for the #brunchseries. Here´s how I make it.
Access to fresh sea food is probably one of the main advantages of living in Portugal, especially if you learn how to cook it well or find yourself a partner that is a genius at cooking it for you. Which is pretty much what I did. And so, this #homemadeMonday is about tips and tricks for preparing and cooking octopus.