Postcard from Prague!

Like so many others, we converge on the old town square to witness the chiming of the astronomical clock (Orioj).  The Orioj, if description has it right, is 607 years old, chimes on cue and consists of three main components: the astronomical dial, representing the position of the sun and moon in the sky; statues of various catholic saints stand on either side of the clock and good old death has the key role of striking the time. The history behind Orioj is breath-taking, watching it do its thing on the hour is mind-numbing.  

Prague is a bipedalists paradise.  Allow your legs to take you on delights that whet one’s wanderlust: discover Cerny’s world of the bizarre and macabre, the broken men who stand sentinel like in stages of decomposition at the foot of Petrin Hill, a kaleidoscope of colour splashes across Lennon’s wall, Apostles crave martyrdom upon Charles Bridge, whilst locks of loved-one seal hearts forever.  Names associated with the genocide of Czech Jews cover every wall of the Pinkas Synagogue and centuries of wisdom lay asleep in the Jewish graveyard.  Presidents still sit in the heart of Prague Castle, which according to the Guinness Book of Records is the largest ancient castle in the world; similarly, the golden lane, like the astronomical clock calls out to unsuspecting tourists. 

The Old Town Square ripples with medieval charm and the sound of horse hooves ring out across the cobblestones; beer stalls erupt on every corner and the smell of spicy red Prazaka Klobasa invade the senses, whilst being infused with the delicate charcoal aroma of the traditional trdelnik.

Prague is a wonder to the eye, an assault on the taste buds and a wandering wanderlusts dream.

A postcard from Porto!

Porto is a coastal city in the northwest of Portugal.  Aka Oporto; a pretty harbour built around the Douro River and known for its stately bridges and production of port wine.  Beautiful, ceramic tiles embellish the facades of many buildings as well as decorating benches, street signs and fountains. Typically blue and white with a splash of yellow they depict historical scenes, geometrical or floral designs that truly parade the Portuguese culture.

Porto is a heavenly setting to meander on a sunny afternoon. Soak up the cosmopolitan atmosphere and visit the trendy cafes that line the banks, partake in traditional, culinary delights such as salt cod balls and Portuguese custard tarts. Take advantage of the many wine tastings on offer and finish off with a tipple of port.


Felicidades!

                                                    Douro River.

                                                        Tram transport.

                                                      Red roof covent?

                                                      Capela do Senhorda Pedra.

                                                                       Port wine.

Santo Ildefonso Church.

                                                                    Street performers.

In the world kitchen. Pastéis de Nata!

 Pastéis de Nata otherwise known as Portuguese tarts. These rich, egg custard nestled in shatteringly crisp pastry are well worth the indulgence!

                          

Ingredients

2 tbs plain flour

160g castor sugar

3 egg yolks

1 egg

300ml milk

1 piece lemon rind

cooking spray

2 sheets ready-rolled frozen puff pastry (24cm x 24cm), thawed

METHOD

Preheat oven to 230C fan-forced (250C non-fan) and place the oven shelf at the top.

Sift the flour and sugar in a bowl. Beat the egg yolks and egg together in a medium-sized bowl. Set aside.

Heat the milk in a small saucepan with the lemon rind. When the milk comes to the boil, remove from heat and take out the rind. Add the flour and sugar to the pan and stir well until there are no lumps. Gradually mix the hot milk mixture into the eggs.

Rinse the saucepan and return the mixture to the heat. Cook over a gentle heat, stirring constantly, until the mixture thickens, about 8 minutes. Remove from heat and pour into a jug.

Use an 8cm round cutter to cut out the pastry. Place into muffin tins that have been well greased. The pastry will only come a third of the way up the sides. Use a fork to prick the bottom of the pastry all over. Pour in the custard almost to the top of the pastry.

Place in the top of the oven, towards the back, for maximum heat. Cook for about 12 minutes, until the custard is set and slightly browned at the edges. It will be puffed up and the pastry should be golden and cooked.

Remove from oven and serve warm.

Apreciar!

Camino reflection!

Well, it has been over nine months since we started our epic adventure over the Pyrenees and along the coast of Spain to Santiago de Compostela!  As we have stated many times, there was no epiphany waiting for us at the end; but rather, lessons learn't:  Do not sweat the small things, take things as they come, respect others and life is to be lived to the fullest!  

At dinner one night in Santiago, the question went around the table about walking the Camino again? At the time we felt that we had 'been there done that' and we had other fish to fry.  On reflection, it is a case of never say never! Recently, after sharing a bottle of vino tinto and watching 'The Way', we realised our attitude has changed some what. We yearn for the simplicity of  'The Way' and would love to go back.

Is the Camino journey ever finished?

                                                                 Buen Camino!