Hortus Recipes |

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A very original idea to present some spinach as a starter utilitzando our Organic Romesco Sauce. Ingredients: A bunch of spinach 3 egg whites Salt Organic romesco sauce Procedure: We clean the spinach well and cut small, cook them in a wok for 5 minutes. I grind with a blender, let it cool. While assemble the egg whites until stiff with a pinch of salt. Mix well the egg whites with chopped spinach, put it in cups or glasses. Let stand 6 hours in the refrigerator. Once past these hours, do a second layer with romesco sauce. I turn to cool in the fridge for a couple of hours. It is an amazing vessel, the “life” that is offset by the spinach sauce that usually are more “bland”. Extrated from: http://www.llepadits.com/2012/04/got-mousse-espinacs-amb-salsa-romesco/
We present a very special salad prepared by the restaurant restaurant El Dien Vallfogona de Balaguer, and + bio offered in Agramunt Nougat Fair this year. Ingredients: Green bean Tomatoes Pretty cool Organic spicy tomatoe marmalade HORTUS APRODISCAe Green almond Organic romesco sauce HORTUS APRODISCAe Mushrooms Black olives Olive oil White wine vinegar Cava Flowers Procedure: We clean the escabechamos nice and gentle heat oil with 400 cl, 300 cl of white wine vinegar and 200 cl of cava, along with some kind “* anise, bay leaf, thyme …”. Cut the green beans into strips and add to boiling water for 5 minutes, you have to be a little crispy, cool it with water and ice. Confit the mushrooms winds with oil. Grind black olives with oil. Blanch the green almond, we cool and peel. Of the dish: Dress beans with organic spicy tomato, black olive oil and the mushrooms. We put at the bottom of the dish nice pickled bean salad on top, the green almond and flowers. Along with the salad organic spicy tomato and lines of organic romesco sauce.
We present a delicious dessert with our Organic Orange Marmalade, a very special recipe courtesy of restaurant LALÀ Tàrrega, and +bio has offered in Nougat Fair Agramunt of 12, 13 and 14 October 2012. Chocolate mousse (10 servings) 185 g of chocolate 7 eggs 15 g of butter 50 g sugar Procedure: Back out the chocolate + butter at (water bath). Mix with sugar rust. We add yolks + sugar chocolate (double boiler). We set the egg whites until stiff (pinch of salt). We mix it all! To make the crispy: Philo Pasta We syrup: 200 g of mineral water + 100 g sugar (heat). 1 sheet of gelatin immersed in cold water, drain it and mix it with hot water + sugar. Cut the phyllo dough sheets to our liking, we layered in threes and put them together with a very wet brush with the syrup. Cooking: 180 ° C / 10 minutes Cool cooked pasta hit. First layer: chocolate mousse Second layer: organic orange marmalade HORTUS APRODISCAe Top layer: we crossed the chocolate with orange and guarnimos to our liking.
We present a funny cap and giving a different touch with our Organic Spicy Tomatoe Marmalade. Ingredients for 4 people: 2 flour wafers (Bimbo) 200g Organic Spicy Tomatoe Marmalade HORTUS APRODISCAe olive oil a branch of basil Brie cheese 200g 3 canned sardines in oil pickles Procedure: One of the interesting things about this recipe is that most of the ingredients can be prepared the day before leaving. The first thing you can do is chop the basil and put it in a glass bottle with 200 ml of olive oil. Also the day before, you can leave cut pickles. Cut them in half and make small squares. To mount the cover, first cut two rectangles of each wafer and wiping the plate with a little oil. When they caught a tan, you can remove the wafers and you will see how, once, are rigid and toast. We distributed jam slightly above the wafer. We put the two strips of brie. On top of the brie, the two backs will no spine sardine or the gut, which is important is that they are preserved with oil and pickled, they would kill the taste of the other ingredients. To decorate the plate, put the pickle and perfumaremos scattered throughout with basil oil. Extrated from: http://www.petitchef.es/recetas/tapa-de-sardines-amb-brie-i-melmelada-de-tomaquet-fid-1215851
We propose a different way to accompany your favorite dough with our Organic Romesco sauce with it gettin a tasty dish, juvenile and original. Ingredients for 3 or 4 people: 8 colori Capellacci Pasta (250 gr.) Or you want 1 box of bacon cut into strips grated emmental 1 small brick of cream to cook organic romesco sauce HORTUS APRODISCAe oil, salt and bay leaf Procedure: Put in a pot to boil water by adding a bay leaf, a little oil and salt. Boil pasta as it cooks and put the bacon in a pan without oil and fry-what, when starting to brown add the cream to reduce when it has reduced a bit add the cheese and you remove everything, then take it out and reserves. When you have boiled pasta and can drain and mix with romesco sauce, and serve everything put on a plate with the bacon and cheese that we have prepared. Finally put some thyme. Extrated from: http://cuinant.blogspot.com.es/2010/11/pasta-con-salsa-romesco.html

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