RECIPE OF THE MONTH

HOMEMADE TIRAMISU

Try out this rich Tiramisu filled with wonderful natural flavours. Easy to make and vegan friendly, this is a great desert around summer as it is best served straight from the freezer!

INGREDIENTS

Base Layer:

• 1 cup walnuts ( tastes better if is roasted) • 1/2 cup dry organic figs, (soft figs work best for this layer) • 1/2 tsp instant espresso powder • 3 tbsp coconut oil, liquefied • 2 tbsp warm water • 1 tsp pure vanilla extract (or 1/2 tsp raw ground vanilla bean) • dash of salt

Chocolate Mouse Layer:

• 1/2 cup walnuts, pre-soaked and strained* • 1/2 cup raw cashews, pre-soaked and strained* • 6 tbsp maple syrup (use raw agave for raw version) • 6 tbsp unsweetened vanilla almond milk • 5 tbsp coconut oil, liquefied (sub in 1 tbsp melted cacao butter instead of 1 of the tbsp coconut for an intense and deep chocolate liqueur flavor) • 2 tbsp cacao powder • 1 tbsp Carob powder • 1/2 tbsp unsulphured blackstrap molasses • 1 tsp pure vanilla extract (or 1/2 tsp raw ground vanilla bean) • 1 & 1/2 tsp instant espresso powder (or more to taste) 1/2 tsp salt

Cream Layer:

• 1/2 cup raw cashews, pre-soaked and strained* • 1/2 cup unsweetened vanilla almond milk • 4 tbsp coconut oil, liquefied • 2 tbsp maple syrup (or raw agave for raw version) • 1 tsp pure vanilla extract (or 1/2 tsp raw ground vanilla bean) • dash of salt

Toppings:

• Extra cacao powder or Carob powder for dusting * optional: 2 tbsp cacao nibs for sprinkling

METHOD

1Process all base layer ingredients to combine into a fine sticky mixture in a food processor. Scoop out into a 6inch springform pan and press down into an even crust, going up the edges a little all around. Place in the freezer while working on next step.

2Blend all chocolate mousse layer ingredients in a power blender until smooth. Pour into the pan over the crust, tap the pan lightly on the counter and even out the top. Place the pan in the freezer while working on the next step.

3Clean out your blender and blend all cream layer ingredients together into a smooth mixture. Spoon this mixture over the previous layer in the cake pan, being careful not to pour it in all at once so the layers don’t mix. Smooth out the top. Cover the pan and freeze for 6 hours or overnight.

4Prior to serving, dust the top with a bit of additional cacao powder, sprinkle with some cacao nibs and enjoy! Keep the cake frozen until serving.

*To pre-soak the cashew nuts: place in a glass bowl, cover with water and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility.

A TOUCH OF NATURE

Shortly before we all went home and locked our doors in March, we visited the serene Fonte da Benemola Trail, no one would have been able to visit during lockdown so we decided to feature its beauty again

The Fonte da Benémola Trail is situated just 20 minutes away from Loule, this well known circular walk is a little over 4000m long, though this trail is not sought after for it’s spectacular Sea or Hillside views, instead, the rural scenery at Fonte da Benémola is peaceful, pretty and very bucolic. This trail crosses a Protected Landscape composed of woodland, meadows, and traditional farmland on the banks of the little river Menalva, deep in the Algarve’s Barrocal. What sets the Barrocal apart from the rest of the Algarve is its fertile limestone soils, rainfed orchards, and the rocky terrain. The porous rock substrate of this region prevents the formation of most surface watercourses – in fact, water usually only flows underground throughout the Barrocal. Fonte da Benémola is one of the few exceptions to this geologic rule since it flows over bedrock. Here, a few freshwater springs, watermills, dams, channels and ancient wells punctuate the leafy countryside. Located on the furthest stretch of the trail, the largest of these springs is called ‘O Olho’ (The Eye). There is speculation that the Arabs were possibly the first settlers to build complex hydraulic structures across this valley and many of these structures are still there to be seen by visitors as well as lime kilns, but almost all of them are now in ruins. In ancient times, lime was produced across this water-rich area by cooking the limestone that composes the area’s bedrock. Contrary to most other watercourses in the Barrocal, the stream that feeds this fertile terrain is not seasonal.

The Flora

Water flows throughout the year, supporting a vibrant ecosystem composed of many distinct animals and plants:

the lush banks are covered by White Willow, Poplar, Tamarisk, and Ash trees; in turn, these large arboreal species are accompanied by fragrant shrubs that include Lavender, Mastic, Thyme, Rockroses, Laurestine, Oleander, Rosemary and Strawberry trees, among many other species. Further afield there are also Olive, Almond, Orange and Carob trees, as well as Kermes and Cork Oaks. Spring brings swathes of colour and perfume to the valley, a time when many of the abundant little orchids also start to flower. Fonte da Benémola is a great place to ‘hunt’ for notable orchids.

The Fauna

The pristine waters of the tiny river are a haven for several species of fish, and for salamanders, frogs and toads; the two species of pond turtle living here – Mediterranean and European – are easy to observe, but visitors must keep very silent when approaching the banks. There are Otters (Lutra lutra) as well, but these intelligent mammals are notoriously hard to pin down. On the other hand, birds are easily seen and heard throughout the valley. Frequently seen bird species include Azure-winged Magpie, Little Egret, Grey Heron, Moorhen and Jay; dashes of colour are provided by smaller birds like the Iberian Green Woodpecker, the Serin, the Greenfinch, the Melodious Warbler, the Blue Tit and the Great Tit. Particularly flashy are the Hoopoe, the Kingfisher, the Golden Oriole and the Bee-eater; the latter pair are migratory birds best seen from early April to early September. The numerous caves along the valley also shelter two threatened species of bat, the Bent-wing Bat and the Lesser Mouse-eared Bat.

There are numerous boards (both in Portuguese and English) explaining the natural and cultural features of Fonte da Benémola. Visitors must walk on small square pylons to cross the shallow river and complete the walk; besides these ‘stepping stones’, however, walkers shouldn’t attempt crossing the river in winter or when the water flows in abundance. As an alternative, there’s a longer and more difficult signposted route that takes you further inland; you’ll need stout footwear if you intend to follow this craggier route that provides good opportunities to observe raptors like the Buzzard or the Short-toed Eagle. Spring is the best season to visit Fonte da Benémola. Autumn and winter are also good times to walk, but you’ll miss many of the flowers and many of the birds. This is a very popular place among local families, mainly in summer and on weekends throughout the year. There are a couple of car parks here – one at the start of the trail (next to a derelict building) and another one along the trail, in Fica Bem.

If you’re trying to find your way to Fonte da Benémola then a quick Google maps search should get you there quite easily, however, if you are in need, here are the GPS Coordinates: 37º 11’ 55,360’’N, 8º 00’ 15,759’’ W