Hortus Eco News

In HORTUS APRODISCAe believe in eco-tourism and sustainable tourism called slow , traveling at a different pace , a new trend different alternative to traditional tourism , is an approach to tourism activities in which sustainability is privileged , preservation , appreciation the environment ( both natural and cultural ) that sensitizes hosts and travelers .

Although there are different interpretations , ecotourism tourism is promoted as ” ethical ” as reflected in the structure and operation of enterprises / groups / cooperatives that are dedicated to providing this service.

It is necessary therefore to look for a real integration between the environment and the visitor . We believe that our region offers a range of possibilities for the conscious traveler , with sensitivity , with respect to the local culture and committed to traveling.

For all this we consider vital to emphasize the dissemination of this other way to travel at a different pace , a paradigm shift for the society we live in that everything is done in a hurry and do not enjoy the little moments that gives us our landscape and culture.

Our region has everything from before, today and tomorrow that the traveler can appreciate enjoying our environmental values ​​, cultural and gastronomic.

Fruit of the efforts made by farmers , technicians and consumers , organic production is consolidating and start enjoying the institutional recognition . At home, has marked the entry into a phase of effervescence of the organic sector with a notable increase in consumption and the proliferation of producers, processors and marketers , who do a good job and highlight the need to be consistent with our territory and how to keep it that have implemented our ancestors for years , this awareness brings us to recover a way to cook much more tied to the land and to ask , investigate what were the ingredients and products , such as preparing and cooked . All the teachings that gave the land to be planted if we pick a good future. Do not want to forget where we come from or where we’re going , encouraged towards the path values ​​such as respect for the environment and all the earth gives us .

In HORTUS APRODISCAe we are constantly concerned with this kitchen , for us it is a bet that linked with the slow movement can be called “slow cooking ” and that is the basis of organic products we make, with slow cooking recipes.

We are already in the season of calçots and to enjoy it with the family, therefore, we present our calçots sauce for this day. We have three formats and you can find them in our online store on the Association’s website

We present a very simple recipe that has been used many times by our grandparents and in this case we do it with our tomato eco sauce.

Ingredients for 4 people:

• 4 eggs
• Organic tomato sauce “sofrito” HORTUS APRODISCAe
• Extra virgin olive oil
• Salt

Elaboration:

1. This recipe is very fast with the eco-tomato sauce, we just have to throw it in the pan and let it take temperature.
2. Beat the eggs and add the tomato eco-sauce.
3. Remove until all is mixed.
4. We remove and can serve as we want together or individually to each dish, we can accompany with fried bread or some toast.

Extracted from and adapted from: http://bit.ly/2jOVOUU

Where can you find our organic tomato sauce “sofrito”?

• Hortus Store  (Montblanc)
• Hortus Network

Avui us presentem un plat mariner que es pot consumir durant tot l’any, i que amb el nostre sofregit de tomàquet t’estalviaràs feina i temps.

Ingredients:

• ½ kg. de patates
• 300 g de sèpia
• 2 cebes
• Sofregit de tomàquet ecològic HORTUS APRODISCAe
• Vi d’Oporto
• 2 alls
• Oli d’oliva verge extra
• Julivert
• Sal i pebre

Elaboració:

1. Netegem la sèpia i la tallem a trossos.
2. En una cassola posem oli d’oliva, hi afegim la sèpia, els alls, el julivert  i el sofregit de tomàquet deixant-ho coure una mitja hora.
3. Mentre es fa, pelarem i partirem les patates. Hi afegim un raig de vi d’Oporto.
4. Sumem també les patates al sofregit i ho cobrim d’aigua, deixant que bulli uns 20 minuts.

Extret i adaptat de: http://ow.ly/6jKK306mhAk

On podeu trobar el nostre sofregit de tomàquet?

• Botiga Online Hortus
• Xarxa d’Establiments Hortus

Today we present a recipe that will surprise your guests with this little appetizer, we used our organic orange marmalade.

Ingredients for 4 people:

• 8 sheets of phyllo pastry
• 8 slices of goat cheese in small curler
• 1 medium onion
• Organic orange marmalade HORTUS APRODISCAe
• Extra virgin olive oil

For the garnish:

• 1 large potato cooked
• 50 ml cream
• Grated cheese
• Extra virgin olive oil
• Pepper
• Salt

Elaboration:

1. Put to soften in a skillet over low heat, with two tablespoons of olive oil cut in julienne scallions. Stir occasionally until we see the onion with a light golden color.
2. At that time we add to the pan two tablespoons of organic orange marmalade. Mix until both ingredients are well integrated and let them make a couple of minutes over low heat. We turn off and remove the pan from the heat.
3. As we prepare the lining grinding a baked potato in a bowl. Add the grated hard cheese, cream and a little oil. Salt and pepper and mix until a smooth paste and smooth. Reserve.
4. We stretch a sheet of phyllo dough and place on a corner a slice of goat cheese in small curler.
5. With a teaspoon we catch a bit chive and organic orange marmalade and place it on top of cheese.
6. We roll up the cheese with phyllo on a regular basis. Fill the rest of the sheets following the steps above.
7. Fry in a skillet over medium heat with extra virgin olive oil.
8. When we have the crispy goat cheese with organic orange marmalade brown on all sides, we draw on absorbent paper.
9. We serve over mashed potatoes and cheese, making crispy cheese garrison.

Excerpted and adapted from: http://ow.ly/Zcjyi 

Where can you find our organic orange marmalade?

• Online Store Hortus
• Hortus Network