Show notes
In this inspiring episode of Galloping Getaways, Meghan Brady sits down with Rita Soares, visionary leader and co-founder of one of Portugal’s most celebrated equestrian and wine estates. Together, they explore how this family-run haven has become a global symbol of luxury, sustainability, and horse welfare — where fine wines, gourmet cuisine, and Lusitano horses coexist in harmony.
Rita shares her journey from dream to legacy: how she built a destination rooted in authenticity, her approach to responsible equestrian tourism, and what makes Malhadinha Nova a proud Equestrian Travel Association (ETA) member.
HORSES IN THE MORNING Episode 3828 – Show Notes & Links:
Recipe: Sericaia
- 1/2 liter milk (remove 2 tablespoons for a bowl)
- 200 g sugar
- 6 eggs
- 1 heaped tablespoon wheat flour
- 1 heaped tablespoon cornstarch
- 1 cinnamon stick
- 1 strip of lemon peel
- Cinnamon for sprinkling
- A pinch of salt
STEP-BY-STEP RECIPE:
Place the milk (don't forget to remove 2 tablespoons) in a saucepan with the lemon peel, cinnamon stick, and sugar, and simmer until it boils. Separate the egg yolks from the whites and beat the whites until stiff. Set aside. Add the 2 tablespoons of milk and the two types of flour (mixed and sifted) to the egg yolks. Mix everything well with a wooden spoon until you have a smooth mixture, without any lumps. The mixture should be completely smooth.
Then add this mixture to the milk, which has now boiled. Mix well, return to a low heat and stir until thickened. This cooking process usually takes about 15 minutes.
Turn off the heat and stir to cool slightly. Then add the egg whites and fold in with a wooden spoon. Mix well. (Only add the egg whites when the mixture is lukewarm, almost cold).
Finally, spoon the mixture into a deep earthenware dish (do not smooth it out, just shake the dish) and sprinkle with plenty of cinnamon.
Bake at 350°F and when it starts to rise, tap it a few times and bake for 35 minutes.
Do the toothpick test: if the center is dry, it's ready. Let it cool and serve with Elvas plums, along with their syrup.
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