Archives: Recetas

Recetas de comida

Mandarin and cava cup with avocado, mango and papaya omelette

receta de cup de mandarina y cava con tortita de aguacate
Halloween menu: tangerine and cava cup recipe with avocado, mango and papaya tortilla.

Ingredients
  

  • 2 mandarins per person
  • 2 avocados
  • 2 mangos
  • 1 papaya
  • 1 bunch scallions
  • 1 package Corn tortillas
  • Cilantro chopped
  • Extra Virgin Olive Oil - Reserva Familiar Picual Castillo de Canena
  • Hot Sauce
  • Salt optional (not recommended)

Instructions
 

  • Squeeze the juice of fresh mandarins and strain it.
  • Mix in equal proportions of ice-cold cava and mandarin juice in a pitcher.
  • Serve in champagne flutes.
  • Peel and remove the seeds and pits from the fruit, cut into small squares, chop the spring onions and coriander to taste.
  • In a bowl, mix the fruit, spring onions and coriander and add the hot sauce and Castillo de Canena Reserva Familiar Picual extra virgin olive oil and set aside.
  • Heat the tortillas in the microwave or in the oven.
  • Once they are done, fill with the mixture and serve immediately with the iced tangerine cup.
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Norway lobster tartar, Caviar Paris 1925 and extra virgin olive oil

Recipe of langoustine tartar, Caviar Paris 1925 and Arbequina&Co. extra virgin olive oil.

Ingredients
  

  • 1 avocado mature
  • 8 langoustines medium (previously frozen one hour before to peel them better)
  • 2 files
  • Extra virgin olive oil Arbequina&Co 02
  • Maldon salt
  • Chives
  • Caviar Paris 1925
  • Arugula

Instructions
 

  • Peel the avocado and cut it into small cubes about 0.5 cm thick.
  • Sprinkle it with the juice of a lime and set it aside.
  • Peel the langoustines and save the heads for another occasion (to make a fumet for example), cut them into small cubes and add a few drops of lime and a spoonful of our AOVE Arbequina&Co 02.
  • Chop a spoonful of chive sprouts and add them to the langoustines with a pinch of Maldon salt.
  • Stir well.
  • With the help of a mould, place a base of avocado and then the cut langoustines on top, and finally, place a spoonful of Caviar Paris 1925 to give colour.
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Chocolate soup with little ghosts of meringue and EVOO

receta de sopa de chocolate con fantasmitas de merengue
Chocolate soup recipe with meringue ghosts and virgin olive oil.

Ingredients
  

  • 3 egg whites
  • 1/4 spoon cream of tartar natural stabilizer
  • Dark Chocolate hedging
  • Milk
  • Extra virgin olive oil - Arbequina Family Reserve
  • Extra virgin olive oil Arbequina&Co 04
  • Icing sugar the same weight as the egg whites

Instructions
 

  • Whip the egg whites until stiff.
  • At the beginning of the beating add the cream of tartar and then little by little, the icing sugar until it is very firm.
  • Add with a fork 30 drops of Arbequina&Co 04 in an enveloping way.
  • Fill the meringue into the piping bag and arrange in the shape of little ghosts on a baking tray with a silicone sheet to prevent them from sticking.
  • Leave for about an hour and a half in the oven at 100º (until they are hard).
  • Heat 3 fingers of milk in the microwave and add the bar of dark cooking chocolate, stirring vigorously until melted.
  • Add extra virgin olive oil Reserva Familiar Arbequina and mix very well.
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Beetroot and extra virgin olive oil Smoothie

receta de smoothie de remolacha y AOVE
Recipe of beetroot smoothie and extra virgin olive oil Arbequina&Co 03.

Ingredients
  

  • 1 beetroot cooked
  • 2 carrots
  • ginger shredded tube or freshly grated fresh (the tip of a teaspoon)
  • 1 apple peeled and grated
  • 1 glass natural orange juice very cold
  • Extra virgin olive oil Arbequina&Co 03
  • 1/2 glass water very cold

Instructions
 

  • Peel and chop the beetroot, carrots and apple.
  • Combine with the orange juice, water and ginger and blend in a blender.
  • Add the magic touch... about 20 drops of Arbequina&Co 03.
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Orange and carrot smoothie with extra virgin olive oil

Orange, carrot and extra virgin olive oil smoothie recipe - Arbequina&Co 01.

Ingredients
  

  • 4 carrots
  • Orange juice natural
  • Extra virgin olive oil - Arbequina&Co 01

Instructions
 

  • Peel the carrots and pass them through the blender.
  • Mix in equal parts with the natural orange juice.
  • Add the special touch with 20 drops of our Arbequina&Co 01 olive oil.
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