Only a few weeks left

It looks like a another year where we will be sold out, we just have a few weeks left.

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Cowichan Valley Seasonal Contrasts

Different moods for different seasons

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One June evening in the summer of 2017 we were blessed with this awesome sunset whilst sitting on our deck with a glass of wine. We live for the best part of the year in British Columbia Canada, on Vancouver Island in the Cowichan Valley. Our house sits in an elevated position on terraced land with views over lake Quamichan to the mountains beyond.

It is early May now and the last of the snow has melted from the top of that mountain in the photograph, temperatures here are warming up with averages of about 15 or 16 deg C and highs of 24.

By contrast here is a photograph of the same view in winter.

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And here is an early morning summer photograph not a breath of wind.

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And by way of even more contrast an early morning autumn mist covers the lake.

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Same view but different moods for different seasons!

Strange Aloe type plant near the Villa

In the small lane that leads down to our villa this Aloe type plant is just growing wild at the side of the road. We had never noticed a plant growing there but now it is flowering it is very noticeable, the flowers are opening up from the bottom a few more inches every day. To give a perspective the flowering part is about 6-8 foot long.

We suspect that a seed has been dropped by a bird and taken root. We have not seen one like this on our travels  in Portugal or Spain so wonder if it has come from Morocco and the Sahara. If any one knows more about this mysterious plant please let me know.

The trees in the back ground, by the way, are Cork Oaks. The cork has been stripped off part way up the trunk. When the cork has been stripped the trunk underneath is dark orange but turns black after 6 months or so. The cork will grow back and be ready for stripping again after a minimum of  9 years.

Where is the cheapest place in Portugal to live on a pension?

Anywhere away from cities and industry. Small villages and towns that are a few hours drive from major cities will be the cheapest places to live. Property prices and property taxes will be low and the cost of food if bought at the local markets low too. You may have to make a longer journey now and then to a larger town to stock up on certain items and fill your car up with cheaper gas. Property for sale

Alentejo towns and villages would be a good starting point. If you prefer a warmer climate in winter then the Algarve would be suitable but stay away from the coast and look inland, have a look at places like Alcoutim, Salir, Alte, Sao Marcos da Serra, Alferce, Monchique, Rogil, check out this site MonchiquePortugal.info

Shops in MonchiqueIf you are prepared to live sensibly, grow some of your own fruit and veg, have a few chickens, do without too many trappings you can make a pension go a long way. Much depends on where your pension comes from of course. Portugal has to be one of the most affordable countries in Europe in which to live.

Read Nigel‘s answer to Where is the cheapest place in Portugal to live on a pension? on Quora

Portugal Leads Europe in Healthy Food

An article recently published in the UK’s Daily Mail makes for uneasy reading. Unless you are Portuguese that is, who lead the healthiest of (eating) lifestyles in Europe.

The map below compares Ultra-processed foods as a percentage of household purchases. “Ultra-processed products account for 50.7 per cent of food bought by Britons, Germany came second with 46.2 per cent, followed by Ireland on 45.9 per cent. Lowest was Portugal with 10.2 per cent.”

You will see from my other blog posts and from what I say on our villa website that I strongly support the opinion that Portugal has some of the best food in the world. This article helps supports this opinion because the Portuguese do use natural products and so do most restaurants. We are blessed with many restaurants in our area that serve the most amazing dishes all made from fresh local produce. If you need a whet your appetite fix just follow this link.

 

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If you came on holiday to Monchique for say two weeks, even if you ate out in a restaurant every day you would be hard pressed to try all the best dishes, here is a list of my favourite main courses, in no particular order.

Grilled Chicken Piri Piri, Wild Boar with plums, (or chestnuts) casserole, Black pork steak, Black pork cheeks casserole, Chicken with cherries casserole, Pork and Prawn Cataplana (casserole), Grilled Dorada (fish), Grilled lamb chops, Roast kid, Pork with clams Alentejana, Seafood Rice, Mixed kebab, lamb stew, goat stew.

 

 

 

 

 

 

Dourada on the BBQ

When we are staying at our villa in Portugal over the winter time the weather in the Algarve is warm and sunny in the day time and in the evenings, although the temperature drops to between 6 and 12 deg C its still warm enough to be outside in a fleece. A perfect climate to enjoy a BBQ at any time of day.

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I love to BBQ, I don’t need an excuse so at about 7.00pm I get started, it is so quiet only the hooting of owls disturbs the silence. The view to the coast has taken on a new dimension, a myriad of twinkling lights laid out like a carpet along the coast line, quite awesome! I fire up the BBQ with Charcoal, for me there is no other way,  charcoal adds greatly to the flavour of any meat or fish, propane just does not do it. A good friend of mine in Canada says that propane is better and that charcoal is carcinogenic, I cannot agree, how can a man made refined oil product be better than a natural product? I asked him how would Jesus have cooked his fish, Charcoal or Propane, argument over! Seriously though the Mediterranean folks have been cooking over Charcoal since time immemorial  and still do, the majority of restaurants in Monchique, Algarve and Portugal are in fact Churrasqueiras (Barbecues, cooking over charcoal) and the Portuguese live to a ripe old age, they are not dropping like flies!

BBQ recipes are endless but on our Villa Vida Nova Blog I will from time to time write up which I think are best suited to Portuguese produce, the Algarvian Climate, the holiday mood and of course which ones I like!

The photos show Dourada, (one per person size), a local fish with white soft delicately flavoured flesh, found on all fish counters in Portugal. It will come cleaned for you, all you need to do is rinse the fish, cut 3 diagonal cuts through to the bone, (see top picture) rub some coarse sea salt into the cuts, a little ground white pepper and a squeeze of fresh lemon juice. You will seen in the bottom two photos the fish are sandwiched in a cleaned hinged BBQ griddle, this simply makes turning the fish far easier without them falling apart. To clean the griddle let it burn in the hot coals for 5 minutes then brush it with a wire brush. Let it cool then brush the cleaned griddle with a little olive oil so that the fishes skin does not stick to it or you can brush the fish with olive oil, either way is good. Cook over medium coals for 5-10  minutes depending on heat and size of fish. Look into the cuts and you will see when the flesh is cooked through to the bone, don’t over cook, slightly underdone is better than overdone.

Read what Andrea Smith of Catavino has to say about Fish In Portugal

 

Spicy Seafood Rice

Spain has Paella, Portugal has Arroz Marisco and Canada has Spicy Seafood Rice….well it does now! We love Seafood of all types and in the winter when in Monchique Portugal at our villa we enjoy eating out and often at seafood restaurants, but also cook at home and I make my own versions of Arroz Marisco and even Paella sometimes but in Canada I resort to this dish and I think it’s my favourite.
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The photo is the same dish but this one has more Salmon and less shellfish, this is just before the rice is added.

Ingredients for two people:

  • 1 Cup of Basmati Rice
  • 2 Medium white onions finely chopped
  • Half a dozen cloves of garlic finely chopped
  • 1 cup of finely chopped green pepper
  • 1 cup of finely chopped red pepper
  • Half cup of frozen garden peas
  • Cup of finely chopped mushrooms
  • 750 grams of Seafood
  • Half cup of olive oil
  • 4 teaspoons of Sambal Oelek
  • Sea salt

I have tried several types of chilli paste, Sambal Oelek has a distinct flavour that goes extremely well with Seafood.

The 750 Grams of seafood can be a mixture of any or all of the following, Salmon cut into 1″ cubes, frozen shelled prawns, squid, calamari, octopus, crab meat, clams, mussels, I usually buy a 3-400 gram frozen packet of mixed seafood and add our own prawns and salmon to make it up to 750gm. We use fresh caught wild salmon, we catch loads of the stuff in Canada and this is one way of using it up.

Let the frozen items defrost a couple of hours.

Start to cook the basmati rice in salted water until el dente

At the same time heat the olive oil in a large non stick wok or large frying pan, and fry off the, onion, garlic, peppers, peas and mushrooms for about 5-10 minutes turning constantly. Add more olive oil if it looks a bit dry and is not actually frying. Add the seafood and continue to cook for about 5 minutes, add the Sambal Oelek and cook five more minute continually turning the food. Again if it looks dry splash a bit more olive oil in. When the rice is done, strain and rinse with boiling water, drain very well and add it to the wok, turn the rice into the seafood mixture until all the white rice has been coated with the sauce. Season to taste if you like hot add more Sambal Oelek, or add more to taste when served.

Serve and enjoy. Goes well with dry or medium dry white wines and light beers.

The reason why we use so much salmon.