Fry a good meat sausage cut into slices in a drizzle of olive oil. Remove and add 100g of acorns, which are sauteed in this fat with sea salt and thyme to taste, just for a few minutes.

Join the chorizo and serve the appetizer.

Recipe given by chef Pedro Mendes from his book “Renascer da Bolota”

Ingredients

• BIO acorn crumb (crushed dry acorn without husk)
• 1 organic onion
• 2 biological garlic cloves
• Organic olive oil thread
• Freixo do Meio homemade tomato sauce Bio 
• Organic cabbage of the time
• Artisanal sea salt and pepper q.b
• BIO chopped coriander

Preparation mode

Start by separating the cabbage leaves, removing the thicker stalks. Wash them and drain well. Overlap the sheets, roll them and beat them with the rolling pin to break the fibers. Cut them into strips and blanch for 15 minutes in boiling water.
Chop the onion and garlic and sauté them in a skillet in very hot oil. Then add the homemade Freixo do Meio organic tomato sauce, as well as the drained cabbage. Season with salt and a little pepper.
Add acorn crumb and fold for 5-10 minutes until ingredients are bound. If necessary add one or two tablespoons of the broth from the cabbage cooking. Add the chopped coriander and shape the migas with the help of two spoons.

Ingredients

• 1kg potatoes BIO
• 500g BIO carrots
• 1 courgette BIO
• 200g BIO onion
• 50g BIO garlic
• 3 tablespoons of Freixo do Meio olive oil BIO
• 400g dry acorn of the Middle Ash
• 1 spinach BIO sauce
• artisanal sea salt

Preparation mode
Soak the acorns the day before and make three water changes. After this process, boil the hydrated acorns in boiling water for 1 hour.
In another pan, cook the potatoes, carrots, zucchini, onions and peeled garlic for 20 minutes. After the vegetables are cooked, add the previously cooked acorn. Grind everything with the magic wand. Add the oil and spinach leaves. Cook until cooked through (8-10 minutes) and serve.

Ingredients

• 8 biological eggs
• 360 g margarine
• 300 g of sugar
• 200 g acorn flour
• 400g dark chocolate
• 1 teaspoon of yeast

Preparation mode

Separate the yolks from the whites. Beat the sugar with the yolks. In another container, add the dark chocolate with the margarine and heat in a bain-marie. After the dark chocolate is melted, add the egg yolks and sugar. Mix and add the acorn flour and finally the beaten egg whites. Place the dough on a baking sheet lined with parchment paper. Place in a preheated oven at 180°C for 40 minutes.

Make a classic saute with olive oil, onion and minced garlic and bay leaves.

Fry the gizzards in this preparation, seasoned with salt and pepper. Add two tablespoons of peeled tomatoes and a glass of white wine. Let it simmer for about 20 minutes over a low heat.

Sauté the sea salt seasoned acorns until golden and add the gizzards, just before serving.

Recipe given by chef Pedro Mendes from his book “Renascer da Bolota”

In an oven tray, place 10 cl of good oil, 6 cloves of crushed garlic, a bunch of rosemary and a bunch of fresh thyme. Place the 8 quails seasoned with salt and pepper and sprinkle with dry Port.

Place in a preheated oven at 180º for about 15 minutes.

Serve with acorns sautéed in good oil, sprinkled with sea salt and rosemary.

Recipe given by chef Pedro Mendes from his book “Renascer da Bolota”

The sugar is put on the fire until it reaches the sweet point, and, patiently, each acorn is involved, which it removes and cools.

Recipe given by chef Pedro Mendes from his book “Renascer da Bolota”

400g of cooked acorns are crushed. Add 100g of corn flour, 15cl of sugarcane honey and an organic egg.

On a baking tray, spoon them on top of a silicone blanket or greased parchment paper, and place them in a heated oven at 200g, for about 12 minutes.

Recipe given by chef Pedro Mendes from his book “Renascer da Bolota”

Ingredients

• 6 biological eggs
• 300 g sugar
• 260 g wheat flour
• 1 teaspoon of yeast
• 100 g acorn flour
• 180 ml olive oil
• 180 ml milk
• Organic lemon zest q. B.

Preparation mode

Separate the yolks from the whites and beat the whites into castle. Add the egg yolks with the sugar and stir until it becomes a smooth mixture. Add the oil and mix well. Then add the flour and yeast and add the milk until it becomes a creamy dough. Scrape a little of the rind of a lemon and add to the mixture.

Place in a preheated oven at 180°C for 40 minutes.

Ingredients

• 10 eggs
• 360 g sugar
• 350 g wheat flour
• 10 g yeast
• 100 g acorn flour
• 180 ml olive oil
• 240 ml milk
• 12 g organic lemon zest

Preparation mode

Separate the yolks from the whites and beat the whites into castle. Add the egg yolks with the sugar and stir until it becomes a smooth mixture. Add the oil and mix well. Add the flours with the yeast and add the milk until it becomes a creamy dough. Scrape the peel of an organic lemon and add to the preparation. Finally, put the preparation in muffin molds.

Place in a preheated oven at 180°C for 40 minutes.