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Ingredients: 100 g of Hortus Spicy Tomato Mermelade 125 ml milk 125 ml cream, 70 g finely grated Parmesan cheese, 1 g of agar agar, salt and pepper Preparation: Begin distributing the tomato mermelade in the bottom of the cups by a smooth layer. Then put them in a saucepan the cream, milk and Parmesan cheese and agar agar, this I find in supermarkets or health food stores. We carry everything to a boil, stirring continuously with a whisk but slowly, trying not to make bubbles, let it cook for two minutes. Add a little pepper to taste and add salt. Pour through a sieve the mixture spreading it between shots, we materialize a minimum of three hours. Serve chilled. Recipe courtesy of Esther Clemente, Directo al Paladar
Almost a year ago we collected a range of delicious dishes that can be made with our products. You have created a dish with our products? Want it different? Do not hesitate. Send us an email to hortus@aprodisca.org with your recipe and do not forget to put your name and attach a photo of your creation. Take a look to all our recipes >>>
We present a fresh recipe for these hot days and already crave lighter dishes with our organic Orange Marmalade. Ingredients (for 4 people): 4 slices of bread 250 g of brie Organic Orange Marmalade HORTUS APRODISCAe 50 g of spinach 1 apple For the vinaigrette: 60 ml extra virgin olive oil 10 ml apple cider vinegar some toasted pine nuts Preparation: Mix the vinaigrette ingredients Toast the bread and spread it with orange marmalade Putting cheese, sliced 1 cm thick on bread Heat the cheese toast in the oven for 1 minute Add up the spinach and apple diced small Dress it all with pine nut vinaigrette Extrated from:http://blogs.cuina.cat/pebrotsverds/categoria/amanides/
Now has come the good weather and start growing tomatoes. In the workshop of Hortus Aprodiscae prepare the arrival of the harvest of these tomatoes, we will elaborate selection process and our organic spicy green tomatoes marmalade with a very soft aromatic point. You can check this jam dishes made to Hortus recipes>> A little history The origin of this plant is found in the tropics of Central and South America. It seems that his name comes from the Aztec word “tomatl”, “xitomate” and “xitotomate”. Europeans introduced the plant in the old continent the sixteenth century but it was not until the eighteenth century it was grown. Nutritional properties Tomato is a fruit with a high content of vitamins and minerals. For example, per one hundred grams of tomato are of the order of 1700 IU of vitamin A and 21 mg of vitamin C. It also contains B vitamins and minerals like calcium, phosphorus and iron. A bit of botany Tomato belongs to the family Solanaceae as pepper, eggplant or potato. The scientific name is Lycopersicum lycopersicu tomater. It is a perennial, which means that in the wild can live about how many years. How to Grow The tomato is a warm weather plant, so you have to cultivate the spring and summer. The transplant can be done either March to coastal areas or April or May to inland areas. Two months after transplantation and have the first tomatoes and the plant will stop producing tomatoes all summer until it gets cold. Varieties The most commonly used in our country are the dressing, branch, cherrie, hanging, Montserrat and pear.
Os present using the chard stems that normally people do not know as you have to cook, you will obtain a dish very different and tasty with our Organic Spicy Tomatoes Marmalade. Ingredients: Chard stems (because out between 16 and 20 booklets) 4 or 5 slices of ham, a little thick Manchego cheese 125g 200 ml of cream 2 eggs Flour 200 ml of Orgnic Spicy Tomatoes Marmalade HORTUS APRODISCAe Pinch of nutmeg Extra virgin olive oil and salt Preparation: Cleanse the leaves, they have to be wide, taking care of them clean and cortadlas thread in the direction of the length pieces about 7 cm, you’ll have to blanch. Also you cut the ham to the same extent as the pieces of stalk, make ready the booklets. Flour and go through the egg and season, freídlos in hot oil. Grate the cheese and then you put it in a saucepan the cream or cream, throw over a little nutmeg, add the cheese and removed removedlo very low heat. To serve, you put the bottom of the dish a little spicy tomato jam and the leaves above batter and cover it all with the cream cheese. Serve him finish out the fire. This dish can also be prepared and heat leaving the oven, or in another variant, the leaves filled with braised oxtail. Extrated from: http://www.diba.cat/delmercatalataula/

Ingredients:

100 g of Hortus Spicy Tomato Mermelade
125 ml milk
125 ml cream,
70 g finely grated Parmesan cheese,
1 g of agar agar, salt and pepper

Preparation:
Begin distributing the tomato mermelade in the bottom of the cups by a smooth layer.

Then put them in a saucepan the cream, milk and Parmesan cheese and agar agar, this I find in supermarkets or health food stores. We carry everything to a boil, stirring continuously with a whisk but slowly, trying not to make bubbles, let it cook for two minutes. Add a little pepper to taste and add salt.

Pour through a sieve the mixture spreading it between shots, we materialize a minimum of three hours. Serve chilled.
Recipe courtesy of Esther Clemente, Directo al Paladar

Almost a year ago we collected a range of delicious dishes that can be made with our products.

You have created a dish with our products? Want it different?
Do not hesitate. Send us an email to hortus@aprodisca.org with your recipe and do not forget to put your name and attach a photo of your creation.

Take a look to all our recipes >>>

amanida-espinacs,-formatge-i-melmelada-taronja

We present a fresh recipe for these hot days and already crave lighter dishes with our organic Orange Marmalade.

Ingredients (for 4 people):

4 slices of bread
250 g of brie
Organic Orange Marmalade HORTUS APRODISCAe
50 g of spinach
1 apple

For the vinaigrette:

60 ml extra virgin olive oil
10 ml apple cider vinegar
some toasted pine nuts

Preparation:

Mix the vinaigrette ingredients
Toast the bread and spread it with orange marmalade
Putting cheese, sliced 1 cm thick on bread
Heat the cheese toast in the oven for 1 minute
Add up the spinach and apple diced small
Dress it all with pine nut vinaigrette

Extrated from:http://blogs.cuina.cat/pebrotsverds/categoria/amanides/

Now has come the good weather and start growing tomatoes. In the workshop of Hortus Aprodiscae prepare the arrival of the harvest of these tomatoes, we will elaborate selection process and our organic spicy green tomatoes marmalade with a very soft aromatic point.

You can check this jam dishes made to Hortus recipes>>

A little history

The origin of this plant is found in the tropics of Central and South America. It seems that his name comes from the Aztec word “tomatl”, “xitomate” and “xitotomate”. Europeans introduced the plant in the old continent the sixteenth century but it was not until the eighteenth century it was grown.

Nutritional properties

Tomato is a fruit with a high content of vitamins and minerals. For example, per one hundred grams of tomato are of the order of 1700 IU of vitamin A and 21 mg of vitamin C. It also contains B vitamins and minerals like calcium, phosphorus and iron.

A bit of botany

Tomato belongs to the family Solanaceae as pepper, eggplant or potato. The scientific name is Lycopersicum lycopersicu tomater. It is a perennial, which means that in the wild can live about how many years.

How to Grow

The tomato is a warm weather plant, so you have to cultivate the spring and summer. The transplant can be done either March to coastal areas or April or May to inland areas. Two months after transplantation and have the first tomatoes and the plant will stop producing tomatoes all summer until it gets cold.

Varieties

The most commonly used in our country are the dressing, branch, cherrie, hanging, Montserrat and pear.

Os present using the chard stems that normally people do not know as you have to cook, you will obtain a dish very different and tasty with our Organic Spicy Tomatoes Marmalade.

Ingredients:

Chard stems (because out between 16 and 20 booklets)
4 or 5 slices of ham, a little thick
Manchego cheese 125g
200 ml of cream
2 eggs
Flour
200 ml of Orgnic Spicy Tomatoes Marmalade HORTUS APRODISCAe
Pinch of nutmeg
Extra virgin olive oil and salt

Preparation:

Cleanse the leaves, they have to be wide, taking care of them clean and cortadlas thread in the direction of the length pieces about 7 cm, you’ll have to blanch.
Also you cut the ham to the same extent as the pieces of stalk, make ready the booklets. Flour and go through the egg and season, freídlos in hot oil.
Grate the cheese and then you put it in a saucepan the cream or cream, throw over a little nutmeg, add the cheese and removed removedlo very low heat.
To serve, you put the bottom of the dish a little spicy tomato jam and the leaves above batter and cover it all with the cream cheese. Serve him finish out the fire.
This dish can also be prepared and heat leaving the oven, or in another variant, the leaves filled with braised oxtail.

Extrated from: http://www.diba.cat/delmercatalataula/

Page 9 of 18« First «...7 8910 11...»Last »

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