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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

Christmas Menu: Purée of pumpkin with cinnamon & Oak Smoked Arbequino olive oil

16 December 2014

Starter from USA Ingredients 1 small pumpkin 60 g Castillo de Canena Oak Smoked Arbequino Whole milk (as much as you need) Salt (to taste) 1 teaspoon cinnamon Toasted pumpkin seeds Preparation Wash the pumpkin, remove the skin and cut into pieces. Remove any remaining seeds and place the pumpkin in a large pot. Cover with cold water and add salt. Cook during half an hour. We will know... Read more

Christmas Menu: Tapenade with Family Reserve Picual & mini toasted bread

16 December 2014

Appetizer from France Ingerdients 250 g of pitted black olives. 5 anchovies (without oil). 1 clove of garlic (without seed) 2 cloves of garlic (peeled and optionally, cutted to half) 2 spoonfuls of pine nuts ½ spoonful of capers (clean and without liquid) 125 g Castillo de Canena Family Reserve Picual EVOO Lemon juice Pepper 12 slices of bread (5 cms) Preparation Place the olives,... Read more

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