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Three o’clock recommends: Spring has sprung!

Spring is a great time to try new things and make positive changes. The longer days and warmer weather make it an ideal time to step out of hibernation.

If you're looking for some inspiration, we’re sharing our list of things to read, play, visit and cook.

Let us know your favourite things about Spring and share your recommendations too using the hashtag #3OCrecommends.


Beautiful News

We are living in the Information Age, in which we are constantly bombarded with data. How can we relate to this mind-numbing overload? Enter David McCandless and his amazing infographics: simple, elegant ways to understand information too complex or abstract to grasp any other way but visually.

In his unique signature style, he creates dazzling displays that blend facts with their connections, contexts and relationships, making information meaningful, entertaining – and beautiful. In his highly anticipated third book, Beautiful News, McCandless illustrates positive news from around the world, for an informative, engaging and uplifting collection of new infographic art.

His two previous books are also amazing:

  • Information is Beautiful
  • Knowledge is Beautiful

  • If you like data and design, we definitely recommend this book.



    Imagine is a very cool guessing game. In this unique card game you have 60 transparent cards to make the other players guess all sorts of things, movies, places, objects, idioms…. The transparent cards with symbols can be played next to each other, but also on top of each other, for an almost endless amount of combinations! If you’re looking for a good evening, definitely get a hold of this game!


    Cape Mondego

    Cape Mondego is part of the Lusitanian Basin and it is located on the Portuguese coast, close to Figueira da Foz. It was classified as a Natural Monument in 2007 as it possesses many physical testimonies of Jurassic time (between 185 and 140 million years ago).

    The 500 m-long limestone and grey marls tell us a unique story about life on Earth. The stone sediments testify to the Bajocian era, which makes the site the only one in the world to serve as a global reference for this period of the Middle Jurassic. The existing fossils include a variety of microorganisms, plants, fish, corals, and ammonites, among others. The findings of several leaves allowed the definition of new plant species. In 1884, there were discovered first footsteps of megalosaurids (bipedal and carnivorous dinosaurs) in Portugal. To discover this area, you will need to reach it by the beach on foot. We recommend consulting low-tide schedules before heading there


    Coca de llanda

    300 g sugar
    3 eggs
    250 g milk (1 glass)
    250 g sunflower oil (3/4 glass)
    400 g unleavened flour
    3 satchets of « gaseosa », « gasificante » or 1 satchet of baking powder. In Spain, grandmothers used to use blue and white 'pastry' sachets of baking soda and acidifier. All you had to do was mix one white sachet with one blue sachet. Nowadays, you can find 'Royal' baking powder, which works perfectly to make your cake rise.
    Lemon zest

    Instructions The recipe is originally from Valencia (Spain).
    Preheat your oven to 180º.
    Mix the eggs with the sugar for 3-4 minutes.
    Then, add the milk and the oil. Mix this well.
    Add the lemon.
    Add the flour and yeast as you go, taking care not to make lumps.
    Mix well and pour the dough into a large buttered or greased baking tin.
    Finally, sprinkle the pastry with a little sugar. This will give the crispy crust typical of coca de llanda.
    All that's left to do is place in a hot oven at 180º for 30-40 minutes (depending on the power of your oven).
    Once the cake is cooked, open the oven slightly to allow the heat to escape slowly. This will prevent the cake from falling.

    Bon appétit !

    Best Lebanese Warak Enab (ورق عنب , stuffed grape leaves) from my sweet mother in law

    Ingredients (4 people)
    40 organic raw grape leaves (medium-sized)
    1/4 cup white rice
    A large bunch of fresh organic parsley, finely chopped
    2 medium tomatoes, finely diced
    1 small onion, finely chopped
    A few fresh mint leaves, finely chopped
    1 large lemon, freshly squeezed
    3 tablespoons extra virgin olive oil
    1 teaspoon sea salt (or salt to taste) & a pinch of freshly ground black pepper

    Wash and prepare the vegetables as described.
    In a large pot, boil the grape leaves in water for 10 minutes. Remove the leaves from the water, rinse with cold water, and drain.
    In a bowl, mix diced tomatoes, chopped parsley, onion, mint, lemon juice, EVOO, rice, salt, and pepper.
    Fill grape leaves with the mixture, roll them, and place them in a pot.
    Add water and the remaining filling juice to cover the leaves. Place a heavy plate on top.
    Simmer for 20-25 minutes until the rice is cooked.
    Remove the plate and serve the stuffed grape leaves hot or cold.

    Yalla, sahten! ENJOY!