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Recetas de comida

Nougat ice cream with spicy chocolate sauce and extra virgin olive oil

receta de helado de turrón con salsa de chocolate picante
Christmas recipes: Nougat ice cream with spicy chocolate sauce with extra virgin olive oil - Reserva familiar Arbequina.

Ingredients
  

  • Nougat Ice Cream
  • 1 tablet dark chocolate
  • Milk semi-skimmed
  • Chilli fresh red
  • Pink pepper
  • Extra virgin olive oil - Castillo de Canena Arbequina Family Reserve

Instructions
 

  • Place the pieces of broken chocolate in a bowl, a sliced chilli pepper (remember to rub one of the slices so that it stings a little), the pink pepper and two spoonfuls of AOVE Castillo de Canena Reserva Familiar Arbequina.
  • On the other hand, heat the milk in the microwave and pour it into the bowl where we had the chocolate along with the rest of the ingredients.
  • While pouring, stir vigorously so that the chocolate melts.
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Fruits coated with chocolate and extra virgin olive oil

receta de frutas con chocolate y AOVE
Valentine's Day Dessert: Fruits dipped in chocolate and Arbequina&Co. extra virgin olive oil.

Ingredients
  

  • Fruits preferably
  • 1/2 tablet dark chocolate for desserts
  • Extra virgin olive oil Arbequina&Co "04".
  • Milk semi-skimmed

Instructions
 

  • Wash the fruits and chop them.
  • In a bowl, chop the chocolate finely, heat a glass of milk until it boils and add to the chocolate, stirring constantly so that it melts.
  • Add a teaspoon of extra virgin olive oil Arbequina&Co 04 of Cinnamon, Walnut and Bergamot.
  • Pour the hot chocolate over the fruit.
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Pizza margherita with Caviar Paris 1925 and oil

receta de pizza margarita con caviar Paris 1925
Pizza margherita recipe with Caviar Paris 1925 and Arbequina & Harissa Castillo de Canena olive oil.

Ingredients
  

  • Pizza base
  • Fried tomato natural
  • Queso mozzarella
  • Oregano to taste
  • Caviar Paris 1925
  • Olive oil Arbequina & Harissa by Castillo de Canena a few drops

Instructions
 

  • Spread the tomato sauce over the pizza base.
  • Then add the mozzarella and oregano to taste.
  • With the oven preheated to 230ºC, put the pizza in the oven for 8 - 10 minutes, until golden brown.
  • Take the pizza out of the oven and place small portions of Caviar Paris 1925, along with a few drops of our Arbequina & Harissa olive oil, to give it a special touch.
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Vegetable and shrimp pie with extra virgin olive oil

receta de pastel de verduras y gambas con AOVE
Recipe of vegetable cake with extra virgin olive oil - Picual Biodinámico Castillo de Canena.

Ingredients
  

  • 1 leek
  • 1 zucchini
  • 1 carrot
  • 1 onion
  • 1 tooth garlic
  • 200 g prawns
  • 4 eggs
  • 200 ml milk ideal
  • Extra virgin olive oil - Picual Biodinámico Castillo de Canena
  • Dill
  • Salt

Instructions
 

  • Chop the leek, courgette, carrot, onion and garlic clove very small.
  • Sauté the whole unpeeled prawns.
  • Remove the prawns and, in the same frying pan, sauté the leeks first and then the rest of the vegetables.
  • Peel the prawns.
  • Beat the eggs and then add the ideal milk. Beat again and add the vegetables.
  • Pour the mixture into a greased rectangular dish and bake in a water bath for 20 minutes until firm.
  • Prepare a vinaigrette with our Extra Virgin Olive Oil Picual Biodynamic, dill and chives.
  • Season to taste with salt.
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Muffins with extra virgin olive oil

receta de muffins con AOVE
Halloween menu: muffins recipe with extra virgin olive oil - Reserva Familiar Arbequina.

Ingredients
  

  • 3 eggs
  • 30 g milk
  • 50 g butter at room temperature
  • 50 ml Extra virgin olive oil- Reserva Familiar Arbequina Castillo de Canena
  • 100 g flour
  • 1 teaspoon baking powder
  • Salt a pinch
  • Sobrassada in small pieces or chorizo
  • Oregano
  • 2 teaspoons parmesan cheese heaped teaspoon (currently grated cheese)
  • 1 tomato dry chopped
  • 2 fillets anchovies bites

Instructions
 

  • Preheat the oven to 200ºC.
  • Put the eggs in the mixing bowl and program 3min/37º/level 4.
  • Add the milk, Castillo de Canena Reserva Familiar Arbequina olive oil and the butter in small pieces and program 15sec/level 3.
  • Add the flour, baking powder, salt and oregano. Program 5sec/level 3.
  • Finish mixing with the spatula.
  • Pour the mixture into individual moulds or Ǿ 35mm muffin cups.
  • Spread the tomato and anchovy pieces over the 12 muffins and dip them into the batter using a toothpick. Sprinkle the muffins with a little oregano.
  • Distribute over 12 muffins pieces of sobrasada or chorizo with the help of the toothpick dip them into the dough. Sprinkle with grated parmesan.
  • Hornee during 10min at 200ºC.
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