Language:

  • Español
  • English
  • Deutsch
  • Français
  • русский

Desserts

Thanksgiving menu: pumpkin pie

26 November 2014

INGREDIENTS 1 cup sugar 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon Pinch of salt 500 g of cooked pumpkin 50 g of Extra Virgin Olive Oil Castillo de Canena Family Reserve Arbequina 3 beaten eggs 1 cup and a half of milk 1 teaspoon of lemon juice Lemon zest Sour cream (creme fraiche) 1 jar 2 teaspoons of Castillo de Canena Family Reserve Arbquino EVOO  PREPARATION Cook the pumpkin,... Read more

Halloween Menu: Carrot cake accompanied by seasonal oranges and strawberries

29 October 2014

Ingredients 225 g of grated carrots 150g brown sugar 200 g flour 1 teaspoon of baking 3 eggs 50g butter + a certain amount to spread in the mould 1 & ½  teaspoon cinnamon Pinch of nutmeg 50g grated coconut 45 ml Castillo de Canena Family Reserve Arbequina Castillo de Canena Family Reserve Picual Preparation Beat the sugar with the eggs, adding the butter cream. Gradually add... Read more

Macaron glacé with our olive oil!

01 September 2014

Macaron glacé filled with basil, raspberry & Castillo de Canena olive oil sorbet Paris Budapest Restaurant (Budapest, Hungary) prepares Macarons Glacé filled with basil, raspberry & our First Day of Harvest olive oil for the Gourmet Festival 2014! Delicious! We want to share with you this video of LifeNetwork about the festival. You can see how these great macarons are prepared since 2.50... Read more

CHOCOLATE, HAZELNUT AND ARBEQUINA OLIVE OIL CAKE

13 June 2013

Ingredients: - 100 gr. baking chocolate. - 160 gr. Castillo de Canena Reserva Familiar ARBEQUINA extra virgin olive oil. - 250 gr. sugar - 4 eggs - 160 gr. flour - One sachet of raising agent. - 100 gr. toasted hazelnuts. Preparation: Chop the hazelnuts in a food processer and set aside. Break chocolate into pieces and melt in a bain-marie, add extra virgin Arbequino olive oil and... Read more