Hortus Recipes |

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We present a fun recipe for serving as an appetizer served with our Organic Spicy Tomatoe Marmalade. Ingredients: One puff pastry (frozen or chilled) to be found in any supermarket 2 “rollers” goat cheese A little bit of country ham cut into strips Organic spicy tomatoe marmalade HORTUS APRODISCAe Procedure: Heat oven to 200 degrees and you put on the baking sheet of tracing paper (special for baking). The process you will on the tray and the puff pastry squares cut to a pizza cutter. You cut the goat cheese slices on each square and a piece of cheese and a few strips of ham on top. Introduce the tray in the oven and you lower the temperature to 180 degrees and let it cook for about 20 minutes, but be careful because every oven is different. When cooked (dough will have risen and the cheese has taken a bit of color) Bring out the oven tray. You put a teaspoon of spicy tomato jam on each square and you’ll have it ready to eat. Extrated from: http://alpotpetit.tumblr.com/post/2717475312/pasta-de-full-amb-formatge-de-cabra-i-melmelada-de
We present a salad with lots of color and easy to make, along with a vinaigrette made with our Organic Orange Marmalade. Ingredients: (for 2 people): 250g. desalted cod 140g. of green beans 2 slices of melon balls given either 1 orange 1 handful of seeds and green pipes or a handful of nuts or some other nut 3 tablespoons organic orange marmalade HORTUS APRODISCAe Extra virgin olive oil (the need for being too emulsified vinaigrette) Preparation: Put water to boil and add the green beans for about 10 minutes. Once al dente quickly put the pot in cold water to prevent these lose their color. Cut or tear the cod. Cut the melon into cubes or balls do. Peel orange and cut into longitudinal sections and then make dice. To prepare the vinaigrette mix with orange marmalade blender echo and virgin olive oil. To make the dish assembly have all the ingredients in bowls, add a few pips or seeds above and aliñamos with vinaigrette. Extrated from: http://courecoulants.blogspot.com.es/2012/07/amanida-de-bacalla-amb-taronja-i.html
Today we present a delicious pork chop flavored with our Organic Orange Marmalade. Ingredients for 2 people: 600 grams of pork ribs in one piece 1 clove of garlic Orange juice 2-3 2 tablespoons organic orange marmalade HORTUS APRODISCAe 1 glass of white wine 1 carrot 8 prunes 1 bay leaf honey Olive oil black pepper salt Procedure: Salpiment rib, you cut the clove of garlic in half and untáis the pork chop with him. Then you make incisions on each rib and honey untáis inside. Ribbing is roasted in a pan with a little oil and when it begins to brown, watered with orange juice and a glass of water. While the meat is simmering, peel the carrots, cut into cubes and add to the pan along with the bay leaf, salt and pepper. During the cooking time, the mixture is removed rather frequently to prevent snagging, and in case of drying, more hidrated with juice or water. When the meat begins to be tender, incorporad prunes and a cup of white wine, let it cook longer until ribbing is completely tender. To decorate over the plate, and in the absence of the last minutes on adding two tablespoons of orange marmalade that decorate the piece and aromatizarán more sauce. In the presentation you cut the ribs dividing the piece number convenient for diners who believe. Extrated from: http://www.irreductibles.cat/cuina/2012/10/14/porc-taronja-i-mel/
We introduce a very original and attractive to present the fish with our Organic Romesco Sauce. Ingredients for 4 people: 800 g maira (fillets) 100 g bacon 100 g breadcrumbs 100 g organic romesco sauce ECO HORTUS APRODISCAe 4 philo pastry sheets 4 eggs 1 tablespoon paprika olive oil To accompany (optional): mixed lettuce Procedure: Mix the bread crumbs on a plate, with a bit of romesco sauce. Put the beaten eggs in a bowl. Maira salted fillets and wrap with bacon, thinly sliced. Rebozamos passing fillets first in egg and then the breadcrumbs for preparation and romesco sauce. To make the romesco crunchy, paint 1 sheet of phyllo dough with sauce romesco whole. The cook in the oven at 180 ° C for 4 minutes, until golden brown. Remove from oven, break into pieces and reserve. Fry the mairas we rolled in a pan with hot oil until they are pink. We booked it on a plate with kitchen paper. Serve: We at the base of the plate a little and romesco sauce over fillets maira. Decorate with pieces of crunchy romesco. We served with mixed lettuce to decorate the plate. Extrated from: http://www.espaidelpeix.org/index.php/ca/receptes/30-maire/194-maire-amb-cansalada-i-cruixent-de-romescada.html
These squid with onions are a recipe Super grateful to … is the typical recipe that made our mothers when estávamos at home, and now we call them to ask … those squid, as do??? Ingredients: 500kg of squid 3 tablespoons organic white onion “sofrito” HORTUS APRODISCAe 1 glass of white wine A little extra virgin olive oil Procedure: We clean the squid, very clean … and we cut the eyes … the reserve. Add the onion and roasted squid soon begin to brown. We’ll wait until they have taken all the water, and then add the white wine, put the fire stronger and when I have drunk it’s ready to eat! Extrated from: http://padenous.blogspot.com.es/2012/03/calamarcets-amb-ceba.html

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