Hortus Recipes

• 2 cups cooked brown rice
• 4 tablespoons of grated carrot
• 4 tablespoons organic white onion “sofrito” HORTUS APRODISCAe
• 1 egg for the mass of the kibble
• 1 egg to coat the kibble
• flour
• breadcrumbs
• salt

1. Prepare rice cooked with water about 45 – 50 min., Drain well so that no liquid. Mix carrots, grilled onions, and egg. If we see that it is liquid, it went through a pot or pan to reduce it.
2. With the mass and a loose, forming balls and we went through the flour, then beaten egg and finally by breadcrumbs. We left them in a dish prepared.
3. Meanwhile put a small skillet or small saucepan with oil warms, the more oil the better.
4. When we put the croquettes hot to cook, when we took them out golden brown and put them on absorbent paper.
5. They eat hot and really are a good resource for when you really want to cook and want sorpender family.
6. Perfect with a fish dish, if we have something juicy, better pair it with something dry, well compensated.

• 2 pieces of cod loin
• 1 large onion or figs
• 30 grams of organic toasted hazelnut HORTUS APRODISCAe
• Oil-only tour by confit
• 3 tablespoons organic spicy tomatoe marmalade HORTUS APRODISCAe
• 10 or 12 black olives of Aragon
• 1 bay leaf
• Large black pepper
• Olive oil
• salt

1. Place in a saucepan ½ liter of oil-only tour, bay leaf, pepper large.
2. Heat the oil until it begins to boil, wait about 2 minutes (and will have achieved the temperature of 100-120 ° C) and enter the cod loins.
3. Lower heat to medium heat and keep (the right is about 80 º C). Cod confit for about 15 minutes. Remove from heat and allow to cool in the same bucket.

The onion confit:

1. Peel and cut the onion into very thin julienne with a drizzle of olive oil onion confit over very low heat, and carefully stir continuously to prevent burning. Book.

1. Bone the black olives and tapenade types trincharlas to them. book
2. Chop the hazelnuts to a fine mortar will have a fine paste, put it on a tray to go in the oven and roast for 2 minutes, until the temperature reduced to powder type.

1. Add the onion to the bottom of the dish, sprinkle over the toasted hazelnut poles, remove the cod confit oil and put it on top. Spread with tomato jam preheated and finally garnish with black olive tapenade.

• 4 calçots cooked on the grill
• 300 gr. whipping cream 35% fat
• some milk
• 2 sheets of gelatin
• organic romesco sauce ECO HORTUS APRODISCAe

• Wasa crackers type 6 (Swedish)
• 4 anchovies

1. First we make the mousse, put the milk to boil, add the soaked gelatine. Grind calçots with milk and gelatin, assemble and mix the cream with the calçots mixture. Pour into a silicone mold and let set at least 6 hours in the refrigerator.
2. Finely crush crackers with anchovies, until it looks like sand. We put it as the basis of everything.
3. Past 6 hours desmoldamos mousse on the “arena” of crackers and anchovies:
4. As the mousse is sweet, calçot and cream too, lay romesco sauce on top to add contrast.

1. Caramelize onions in a pan with sunflower oil, garlic and rosemary.
2. Then you cut peláis and potatoes into thin slices. Then you put a little oil in a baking tray and put in the potatoes sheets until a thickness of one centimeter. Take a little oil over the tube and salpimentadlo vanilla. Let it bake at 160 degrees for 15 minutes.
3. Meanwhile, the round salpimentáis doradlo lamb in a pan with hot oil. When very golden, leave to bake for 12 minutes at 180 degrees.
4. Then you put in a bowl of rosemary honey, add water and removedlo well.
5. And finally, emplatad potatoes, you put the next round and guarnís lamb dish with eco orange marmalade, candied shallots and a little rosemary. Finally, you throw the honey diluted with water above the round.