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Recetas de comida

Mini mozzarellas with tomato jam and extra virgin olive oil

receta de mini mozzarrelas con mermelada de tomate y AOVE
Recipe of mini mozzarellas with tomato jam and extra virgin olive oil - Reserva familiar Picual Castillo de Canena.

Ingredients
  

  • Mini mozzarellas
  • 1/2 Kg tomatoes mature
  • 250 g sugar
  • 1/2 lemon
  • Extra virgin olive oil - Castillo de Canena Picual Family Reserve

Instructions
 

  • Peel the tomatoes and cut them into cubes, mix them with the sugar and leave to stand for about 3 hours.
  • Add the juice of half a lemon to the mixture and simmer for about 45 minutes.
  • When it is time to present the appetizer, open the mini mozzarellas in the middle and fill with the tomato jam.
  • Finish with extra virgin olive oil Castillo de Canena Reserva Familiar Picual.
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Carrot cake with seasonal oranges and strawberries

receta de tarta de zanahoria con naranjas y fresas
Halloween Menu: Carrot cake recipe accompanied by seasonal oranges and strawberries.

Ingredients
  

  • 225 g carrots grated
  • 150 g brown sugar
  • 200 g flour
  • 1 teaspoon yeast
  • 3 eggs
  • 50 g butter plus a certain amount to grease the mould
  • 1,5 teaspoons cinnamon
  • ground nutmeg a pinch
  • 50 g shredded coconut
  • 45 ml of Extra Virgin Olive Oil - Reserva Familiar Arbequino Castillo de Canena
  • Extra virgin olive oil - Castillo de Canena Picual Family Reserve
  • 1/2 Kg table oranges
  • 1/4 Kg burs
  • Ground Cinnamon
  • Sugar to taste

Instructions
 

  • Beat the sugar with the eggs, adding the butter.
  • Add little by little the extra virgin olive oil Castillo de Canena Reserva Familiar Picual and at the end, the flour, the carrot, the coconut, the cinnamon, the nutmeg and the baking powder.
  • Pour into a buttered baking dish.
  • Bake in a preheated oven at 180º for 30 to 35 minutes, taking care that only the top part browns.
  • Unmold and serve.
  • Cut the oranges and strawberries into slices.
  • Arrange on a plate and sprinkle with the sugar and ground cinnamon.
  • Finish with AOVE Reserva Familiar Arbequino.
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Strawberries with chocolate and chili sauce

receta de fresas con salsa de chocolate y chile
Valentine's Day Menu: Strawberries with Chocolate Chili Sauce Recipe.

Ingredients
  

  • 12 burs approximately
  • 1/2 Dark chocolate bar for desserts
  • Chile fresh
  • Extra virgin olive oil - Reserva Familiar Arbequino Castillo de Canena
  • Semi-skimmed milk

Instructions
 

  • Wash the strawberries very well.
  • In a bowl, chop the chocolate very well, heat a glass of milk until it boils and add it to the chocolate, stirring constantly so that it melts.
  • Add a drizzle of extra virgin olive oil Castillo de Canena Reserva Familiar Arbequino and, if you wish to add a spicy touch, add a pinch of finely chopped red chilli.
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Puff pastry with pesto

receta de cocktail Bellini con aceite arbequina
Valentine's Day menu: Bellini cocktail recipe with Arbequina&Co 03 olive oil.

Ingredients
  

  • Peach juice
  • Cava
  • Peach liqueur
  • Egg whites
  • Arbequina&Co 03

Instructions
 

  • In a shaker put the peach juice, the liqueur, 20 drops of Arbequina&co 03 and the egg white.
  • Ideal if we also have a ball inside the shaker that allows the ingredients to integrate well.
  • Shake.
  • Complete the mixture with two glasses of cava and serve.
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Avocado, prawns and citrus sauce cocktail

receta de cocktail de aguacate con langostinos y salsa de cítricos
Valentine's Day menu: avocado cocktail recipe, prawns and citrus sauce and Extra virgin olive oil - Reserva familiar Arbequina Castillo de Canena.

Ingredients
  

  • 1 avocado mature
  • 1 sheet romaine lettuce
  • 8 prawns very good quality
  • 1 orange
  • 1 file
  • 1 lemon
  • 1 egg
  • Extra virgin olive oil - Castillo de Canena Arbequina Family Reserve
  • Ketchup
  • Salt
  • Salmon caviar
  • Pink pepper

Instructions
 

  • Peel the avocado and cut it into small cubes.
  • Chop the lettuce leaf into Julienne.
  • Boil the prawns and leave to cool on ice.
  • Cut into 3 or 4 pieces according to size.
  • Make a mayonnaise with the Castillo de Canena Reserva Familiar Arbequino extra virgin olive oil, the egg and replace the vinegar with half lime juice and half lemon juice. Make it a little thick.
  • Once done, add 1 tablespoon of ketchup and 1 tablespoon of orange juice (or modify to taste) and optionally, some pink pepper balls.
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