Recetas archivo - Page 12 of 24 - Castillo de Canena

Rice pudding with blue cheese and extra virgin olive oil

Recipe of a rice pudding with blue cheese and extra virgin olive oil Arbequina&Co 03 - Castillo de Canena.

Put the rice and water in a casserole. Over low heat, let the rice cook a little, just for a few minutes.
When the rice has absorbed the water, add the milk, the lemon peel and the cinnamon stick.
Let it cook over low heat and stirring continuously, until the rice is well done, even that it looks like a cream if you like it better.
Once cooked, add the sugar and leave to simmer for another 5 minutes.
Remove the cinnamon stick and lemon peel.
Divide into individual bowls and let stand.
Chop the Roquefort cheese into small pieces and place on top of the rice.
We finish with a few drops of Castillo de Canena Arbequina&Co 03 olive oil.

Recipe by Anna Chiarini: Rice pudding, apricot and rose water soufflé. It is recommended not to open the oven during the baking time.

Preheat the dry cooker to 180°C (360°F).
Puree the apricots in a blender.
Make a ravioli with olive oil and rice flour.
Remove from the heat and add the egg yolks, incorporating everything quickly.
Mix the rose water with the coconut sugar and blend into the main mixture. Stir in everything homogeneously.
Beat the egg whites with a pinch of salt.
When the main mixture has cooled, incorporate the beaten egg whites, folding them with a movement from bottom to top and repeating the operation until obtaining a homogeneous mixture.
Do not beat: the air will be lost and the soufflé will not rise.
Grease the moulds with olive oil and add almonds and coconut flakes (optional).
Pour the Soufflé mixture into the ramekins and place them in the oven for 20-30 minutes, depending on how quickly they curl.
Once they are ready, quickly but carefully remove them from the oven.

Recipe to prepare the Bloody Mary cocktail with the special touch of Extra Virgin Olive Oil - First day of harvest Arbequina.

3 parts gin (choose your favorite)
6 parts natural tomato juice
Salt a pinch
Pepper a pinch
3 droplets Salsa Worcestershire or Worcestershire sauce
3 drops Tabasco sauce
Lemon juice a few drops
Extra virgin olive oil - First day of harvest Arbequina Arbequina Castillo de Canena

Recipe by Concha Bernad: Borage with potato and green bean cream with extra virgin olive oil - Royal Temprano.

Clean the borage by removing the leaves and threads, we will keep the green stems, the central nerve through which we pass a very clean scouring pad so that there are no spikes, cut them into sticks of 10 cm., put them in ice water until the time to cook them
We will keep the leaves of the heart of borage, the small ones.
We put the water to boil, add salt and when it starts to boil add the borage gradually without breaking the boiling, leave them between 5/8 minutes we want them al dente, tender but with texture.
As soon as they are ready, take them out of the pot and put them back in ice water.
Add the potatoes cut into bite-sized chunks to the water used to cook the borage and cook until tender.
Before serving, add the borage to the potatoes and bring to a boil to reheat.
Bring the broth to a boil and when it starts to boil add the green beans cut roughly.
Let cook until tender, add the pepper, nutmeg and coriander powder.
We grind them until we get a super fine cream, strain it and add the butter.
Mix and taste to give the point. Keep warm until ready to serve.
Fry the leaves in very hot oil for half a minute, no more is needed.

Christmas recipes: Lentils with Foie in the aroma of extra virgin olive oil - Reserva familiar Arbequina.

Soak the lentils for a few hours before making the dish.
Sauté the onion, tomato, pepper and crushed garlic clove in a little extra virgin olive oil.
Once browned, pass through the blender, place in a saucepan with the lentils and a little water.
Cook until tender and season with salt and pepper.
To prepare the onion marmalade, cut the onions into thin slices and poach with Castillo de Canena Reserva Familiar Arbequina, add three tablespoons of brown sugar.
When the jam is ready, mix with two more tablespoons of extra virgin olive oil.
Finally, cut the foie into cubes, place in a deep dish with the onion marmalade, then the very hot lentils and on top the foie balls, which we will finish with Maldon salt and Reserva Familiar Arbequina.