Last time we heard from Lynn and Scott they were working
long days at their farm picking olives ready for 2016. I am pleased to report
that they have now made it out the other side and are currently indulging in
some well-earned rest and recovery – although there will definitely be no
compression socks in sight!
Over to Lynn and Scott in the sunny Algarve…
Our olive pressing efforts for 2016 are complete and the
stats are in:
9 days of picking
23 sacks of fresh olives adding up to 981.5kg
129.4 litres of the best olive oil in the world
We like nothing more than sharing our olive oil with others
and the Tri Training Harder holiday camps are the perfect opportunity for us to
spread the love! Our olive oil is used heavily in the cooking out in the
Algarve and all reports have been very positive!
While the Tri Training Harder recipe book is on its way to
the printers, ready for the lead up to Christmas, we are going to share one of
our simple to cook sweet treats with you! Go on, treat yourself this weekend
and give it a go! (It’s still the off-season isn’t it?!)
This Almond Tart was always a winner on the training
holidays in 2015 and was the catalyst for the Tri Training Harder recipe book.
There are only so many times you can write a recipe on the back of a napkin
before you realise you need to take it to the next level! We are looking
forward to the coming season and have a number of new tasty recipes to add to
the menu and, as always, there will be great food in abundance on out in the
Algarve in 2016.
ALMOND TART
This recipe comes from our neighbour’s sister Kitas. Whenever we gather with our Portuguese
‘family’, it is on the top of the request list of things to bring.
SPONGE BASE
100g sugar
150g flour
90g butter
2 eggs
Instructions:
Mix sugar and butter, then add eggs and flour. Pour into large flan dish and bake @180˚C
for 20 min.
TOPPING
100g almond
pieces
100g sugar
150g butter
3Tbs milk
Instructions:
Melt butter in a pan then add sugar and dissolve. Add milk and almond pieces, mix and pour the
mixture over the cooked base ensuring it is covered evenly and return to the
oven for 20 min @ 180˚C. The topping
should be light brown and starting to caramelise. Serve hot or cold.
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| This image really does not do the almond tart justice, however we couldn't wait long enough to get stuck in!! This is a desert that will definitely not be left uneaten for long! |
We are very confident that you’ll love this one so just get
the ingredients and do it!
Until next time!
Lynn & Scott