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Starters

Spring cod salad

30 April 2015

Ingredients EVOO Family Reserve Arbequino Desalted cod Fennel Olives Capers Sweet onion Preparation Cut the desalted cod into cubes. Cut the onion & fennel. Mix all ingredients and finish with extra virgin olive oil Family Reserve... Read more

Salad of cauliflower, oranges, olives and EVOO Family Reserve Picual

01 April 2015

Ingredients Cauliflower Oranges Olives EVOO Castillo de Canena Family Reserve Picual Preparation Cook the cauliflower. Peel the orange and cut it into slices. We make a base with orange slices and then we put the cauliflower and some olives on the top. We finish it with Extra Virgin Olive Oil Family Reserve Picual. See the whole spring menu!! April... Read more

A quick and healthy spring menu

01 April 2015

We present a QUICK and HEALTHY menu for the holidays, intending to stay in the kitchen the shortest time possible ;) You will see that this time we have not include any dessert, because Easter it’s time to taste the typical dessert of your country and your region, enjoy them! Appetizer: Canapés of white bean cream with mint, grated parmesan and Family Reserve Arbequina Starter: Salad of... Read more

Lentils in slow cooking with our First Day Picual

23 March 2015

As winter is still with us... today we leave a very good Rosa Arda's recipe, from herblog VelocidadCuchara !! Ingredients: 400 grams of lentils 1 onion (you can add more vegetables, like 150g green pepper or 150b of red pepper) 50 grams of EVOO First Day of Harvest Picual  1 teaspoon paprika 1 clove garlic 2 carrots, peeled and sliced 1 medium potato, diced 2... Read more

Valentine’s Day Menu: Cocktail of avocado, prawns & citrus sauce

11 February 2015

  Ingredients 1 ripe avocado 1 leaf of romaine lettuce 8 prawns of very good quality 1 orange 1 lime 1 lemon 1 egg Castillo de Canena Family Reserve Arbequina EVOO ketchup salt Salmon Caviar Pink Pepper Preparation Peel the avocado and cut into tiny dices. Chop the lettuce leaf on Juliana. Boil the shrimp and let cool on ice. Cut into 3 or 4 pieces, depending on the size. Prepare a... Read more


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