Today we went visiting Parque Lage, a beautiful little park next to the Botanical Gardens on the foot of Corcovado mountain, with little lakes and a pretty mansion build by the former brazilian owner as a sign of his love to an italian opera singer. It was finished in 1922 and today houses the The National Institute of Fine Arts, hosting art exhibitions, performances as well as offering art classes for anybody from beginners to pros.
Unfortunately Christo remained in the clouds today:
Taking in the scenery and stunning setting of the parque and mansion we had built up some hunger and took a break at the little delightful Cafe du Lage, enjoying fresh pasta and sandwiches. I have heard that the Cafe is extremely popular on weekends as they serve a delicious brunch and one feels as if miles away from the huzzle and buzzle of the city.
View from our table to the patio of the mansion:
The back of Parque Lage is as well the starting point for hiking up to Corcovado which is around a two hour hike through the rain forest – no we did not do that today – 35C definitely is much to hot. This one remains on the list for cooler seasons!
Recipe for oven roasted veggies with halloumi skewers for 4
- 200-300 g of any of the following veggies diced into 2x2cm chunks in any combination you prefer or available: beetroots, sweet potatoes, pumpkin or butternut, zucchinis, eggplants, peppers, leeks, carrots, parsnips or others, about 2kg in total
- 5-6 cloves of garlic in slices
- 2 sprigs fresh rosemary
- 1-2 red chillies optional
- 3tbs olive oil
- salt and pepper
- 2tbs balsamic vinegar.
- 400-600g of halloumi cheese
Preheat the oven to 200g and place the vegetables on an roasting tray. Mix the olive oil with garlic, rosemary, chillies, salt and pepper, pour over vegetables and mix it together with your hands so that all vegetable chunks are covered with some of the oil. Roast for about 40min or until tender but not too soft. Cut the hallouni cheese into 2cm thick slices and place them on skewers. Either grill or fry in a hot pan until golden.
Once removed from the oven drizzle the vegetables with balsamic vinegar and serve topped with the halloumi skewers. Healthy and delicious.
Any veggie leftovers can be mixed either with couscous or boiled pasta as a light lunch salad the next day.
makanandcomida 
Leave a comment