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Recetas de comida

Chocolate toast and extra virgin olive oil

receta de tosta de chocolate y AOVE
Chocolate toast and extra virgin olive oil recipe - Arbequina&CO 04 Castillo de Canena.

Ingredients
  

  • Moulded Bread Triticum Energetic
  • Dark chocolate 70%.
  • Salt scaled
  • Extra virgin olive oil - Arbequina&Co 04 Castillo de Canena
  • Craft beer ARRIACA Porter

Instructions
 

  • Grate the dark chocolate 70% and place it on each slice of Trititum's energy bread.
  • Then sprinkle some salt flakes (to taste).
  • And we finish with as many drops as we wish of our Arbequina&Co 04 oil (99.5% Arbequina Castillo de Canena EVOO + natural essential oils of cinnamon, walnut and bergamot).
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Cottage cheese toast with extra virgin olive oil

receta de tosta de queso Cottage con AOVE
Cottage cheese toast recipe with extra virgin olive oil - Biodynamic Castillo de Canena.

Ingredients
  

  • Cereal loaf bread
  • 1 terrine Cottage Cheese
  • Extra Virgin Olive Oil Biodynamic Castillo de Canena
  • Juice oranges

Instructions
 

  • Cut the loaves a little thick and toast lightly.
  • Cover with a layer of Cottage cheese and drizzle with AOVE Castillo de Canena Biodinámico.
  • Squeeze the oranges to prepare the natural juice.
  • Optional green tea with stevia.
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Cheese macaroons in extra virgin olive oil

Recipe of macaroons of cheese in extra virgin olive oil - Arbequina&World Africa.

Ingredients
  

  • 30 g sugar
  • 110 g icing sugar
  • 50 g egg whites
  • 60 g almond ground
  • Dyes if you want them
  • Torta del casar cheese
  • Extra virgin olive oil Arbequina&World Africa 99,5% Extra Virgin Olive Oil Arbequina Castillo de Canena + Grains of Paradise, cumin, vanilla and cloves

Instructions
 

  • Beat the egg whites until stiff.
  • Gradually stir in the sugar and ground almonds.
  • We can add a few drops of food colouring if we wish.
  • Pondremos la mezcla en una manga pastelera y, en una bandeja de horno, pondremos pequeñas cantidades como si fueran galletitas.
  • Bake for about 15 minutes at 200ºC.
  • Once the macaroons are ready, fill them with the torta del casar cheese and finish with a few drops of our Arbequina&World Africa olive oil.
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Green juice and Sunny juice with extra virgin olive oil

Recipe by Anna Chiarini: Green Juice and Sunny Juice with Extra Virgin Olive Oil - Arbequina & Co 03 and 04.

Ingredients
  

  • 4 green apples
  • 2 fennel
  • 4 cucumbers
  • 4 pears
  • 1 bunch parsley
  • 1 piece ginger
  • Spirulina to taste
  • Extra virgin olive oil - Castillo de Canena Arbequina & Co 03 Cardamom, Clementine and Apple
  • 1 pineapple
  • 4 carrots
  • 3 beetroot
  • 3 oranges
  • 1 piece turmeric
  • Extra virgin olive oil - Castillo de Canena Arbequina & Co 04 Cinnamon, Walnut and Bergamot

Instructions
 

  • Anna Chiarini recommends using a slow juicer (also known as a cold juicer or masticating juicer).
  • She also advises us to cut the vegetables and remove the roots from the stalks of celery or ginger, as they have long fibres and small pieces can cause the juicer to clog.
  • Remember to alternate soft and hard products.
  • Add spirulina and our Arbequina & Co extra virgin olive oil to the juice at the end.
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Sea bass, pea hummus, lentils, chili and olive oil

receta de lubina
Recipe for sea bass, pea hummus, chilli lentils and extra virgin olive oil - Royal early. Gluten free, not suitable for vegans.

Ingredients
  

  • 600 g sea bass
  • 400 g red lentils
  • ginger juice
  • Fresh chilli or dry
  • 300 g green peas fresh or frozen
  • Extra Virgin Olive Oil - Primero Royal Temprano Castillo de Canena
  • Lemon juice to taste
  • Salmon roe
  • Squid ink to taste
  • Salt

Instructions
 

  • Soak the lentils overnight.
  • The next day, boil them in salted water. Mix the lentils with our AOVE Castillo de Canena Primero Royal Temprano, the ginger juice and the chilli.
  • Meanwhile, mix the peas with our extra virgin olive oil, lemon juice and salt to a hummus consistency.
  • Finally, grill the sea bass to your liking.
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