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Recetas de comida

Pumpkin and carrot cake with cream

receta de tarta de calabaza, zanahoria, nata y AOVE
Thanksgiving dessert: pumpkin and carrot cake with cream and Arbequina&Co. extra virgin olive oil.

Ingredients
  

  • 400 g carrots boiled
  • 800 g pumpkin cooked
  • 200 g brown sugar
  • 3 eggs
  • Nail powdered
  • Cumin powdered
  • Nutmeg powdered
  • Extra virgin olive oil - Arbequina&Co 04 99.5% Arbequina EVOO + cinnamon, walnut and bergamot essential oils

Instructions
 

  • Puree the cooked pumpkin and carrots.
  • Beat the eggs with a pinch of cumin, nutmeg and cloves.
  • Add the sugar and beat well. Add the pumpkin and carrot puree to the mixture.
  • Add 25ml of Arbequina&Co 04 olive oil.
  • Put in the oven at 160º for about 40 minutes, when the cake has set well.
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Baked potatoes with sour cream, caviar and olive oil

Baked potatoes with sour cream, caviar and oak smoked Arbequina extra virgin olive oil.

Ingredients
  

  • Potatoes roasted or cooked
  • Sour cream can be purchased or homemade
  • Extra virgin olive oil - Arbequina oak-smoked olive oil
  • Caviar Paris 1925

Instructions
 

  • First, you need to open the potatoes in half and mix the filling with a little sour cream.
  • Then, you can sprinkle the chopped chives to taste, and add our smoked EVOO.
  • Finally, put some Paris 1925 caviar on top.
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Minestrone

Hoja de olivo
Recipe for cooking minestrone with Castillo de Canena oil and oak smoke.

Ingredients
  

  • Celery
  • Leek
  • Carrot
  • Vegetable broth
  • Fennel
  • Tomato canned and fresh
  • Shallot
  • Parsley fresh
  • Parmesan cheese
  • Castillo de Canena oak-smoked olive oil

Instructions
 

  • Cut all the vegetables to the same size.
  • Boil in the vegetable stock until soft.
  • Add a drizzle of oil to the Castillo de Canena oak smoke (which replaces the bacon).
  • Finish with a layer of freshly grated Parmesan cheese.
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Ginger Pumpkin Cream Soup

receta de crema de calabaza y jengibre
Halloween Menu: Pumpkin and ginger cream with extra virgin olive oil - Reserva familiar Arquebino Castillo de Canena.

Ingredients
  

  • 1 kg pumpkin peeled
  • 2 sweet onions
  • 1,5 l vegetable stock or free-range chicken (we may not use all of it)
  • Ginger freshly grated
  • Extra virgin olive oil - Castillo de Canena Arbequino Family Reserve
  • Fresh cheese o Creme fraiche (optional)
  • Salmon caviar optional

Instructions
 

  • Sauté the chopped sweet onions in extra virgin olive oil until transparent.
  • Add the diced pumpkin and sauté for 5 more minutes.
  • Add 1 litre of stock with 2 teaspoons of grated ginger.
  • Cook until the vegetables are tender and add more or less broth, depending on how you want the consistency of cream.
  • Serve very hot, finishing the dish with a spiral of Castillo de Canena Reserva Familiar Arbequino extra virgin olive oil.
  • If you want to make the dish more sophisticated, you can mix the creme fraiche or very cold cream cheese with the AOVE Castillo de Canena Reserva Familiar Arbequino and half a teaspoon of grated ginger.
  • Finish the dish with a spoonful of this cream and a few grains of salmon caviar.
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Mashed potato with oak smoked olive oil

Christmas Menu: Mashed Potatoes with Arbequina olive oil and oak smoked olive oil

Ingredients
  

  • 2 kg red potatoes
  • 100 g butter
  • Olive oil - Castillo de Canena with oak smoke
  • Rosemary fresh chopped
  • Salt

Instructions
 

  • Make the mashed potato in the conventional way, with the butter and salt.
  • When serving, drizzle with Castillo de Canena Arbequina Arbequina Oak Smoked Olive Oil.
  • Sprinkle with the chopped rosemary.
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