Hortus Eco News


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/
We present a prescription cold now that the good weather and you feel like it, with our organic toasted hazelnuts. Ingredients: Spinach Sprouts Cheese from cow Organic toasted hazelnuts HORTUS APRODISCAe Honey Extra virgin olive oil Maldon Salt Reduction Pedro Ximenez vinegar Preparation: Spinach outbreaks cleanse carefully dry them or do them to the dish that you have provided source serving, you cut the cheese into slices of medium thickness and place them over the spinach, chopped hazelnuts repartid also. Season with Maldon salt, Scatter a few touches of honey on top without going over, you put the oil and add ye to finish a few drops of vinegar. Ready to serve, easy, healthy and fast. Extrated from: http://www.irreductibles.cat/cuina/2013/04/amanida-de-brots-despinac/
We present a recipe a bit laborious but lovely with our organic white onion “sofrito” as a base for the sauce of this dish. Ingredients: 300 g spaghetti of vegetables 200 g robellones 200 g mushrooms A bunch of basil leaves white pepper black pepper 3 tablespoons of organic white onion “sofrito” HORTUS APRODISCAe 4 garlic Extra virgin olive oil 2 bay leaves Preparation: Wash, peel and cut the mushrooms into slices not too thin, too clean robellones, lobster tails and basil leaves. Bring water to boil with a little oil, a little salt and a couple of bay leaves. When starting to boil put the noodles and cook for 10-12 minutes or Chop some garlic and parsley, heat a little oil in a pan, launches the garlic and parsley and mushrooms, add a little salt and stir then put three tablespoons of roasted onion and quiet. In the same pan, add a little more oil to the shrimp, dotted previously and then he made his point, foreign torraditas along with mushrooms. Put the basil you have previously cut, but nothing, four courts, is the big leaf. Two minutes turning and throwing spaghetti, you throw a pinch of white pepper and remove the black and all good. They have to brown a little, add the mushrooms with crayfish and juices. Serve with the spaghetti with prawns base above and mushrooms accompanied by a little chopped parsley. Extrated from: http://www.lacuinadesempre.cat/2011/11/espaguetti-de-verdura-lalfabrega-amb.html
Now has come the good weather … we present a spring salad very easy to do with our Organic Spicy Tomatoe Marmalade. Ingredients: Mezclum Goat cheese curler Organic Spicy Tomatoe Marmalade HORTUS APRODISCAe Maldon Salt Vinegar “Jerez” Extra virgin olive oil Preparation: Nothing as simple as putting the washed and drained salad on the plate, add two slices of goat cheese on top of each put a teaspoon of organic spicy tomatoe marmalade. Season with vinegar, oil and some Maldon salt flakes. NOTE: Mesclun is a salad mix and varied leafy lettuce, Lollo, chicory, endive, oak leaf, arugula, spinach … Amounts to taste the same as the dressing. Extrated from: http://blogdecuina.blogspot.com.es/2010/02/ensalada-de-mezclum-con-mermelada-de.html
History of the jam. Although no one knows for sure the origin of canned fruits, are known to be ancient. Probably the making of jellies and jams began centuries ago in the Middle Eastern countries where sugarcane growing. It is believed that returning Crusaders were the first to introduce jelly and jam to Europe by the middle of the Middle Ages jellies and jams were very popular. The use of sugar cane for making jellies and jams can be traced back to the sixteenth century when the Spanish came to America where preserved fruits. The first cookbook written by Marcus Gavius Roman gourmet Apicius in the first centuries, including recipes for preserving fruits. It is believed that the jam was created in 1561 by the physician of Mary, Queen of Scots, when orange and sugar mix to prevent dizzy. It is believed that the word marmalade derives from the French “Marie est malade” (Mary is sick) but it is believed that the word is derived from Portuguese marmelo to refer to quince. The jams were a delight to kings and nobles who demanded a variety of flavors. Chronicles of the grand feasts offered by Louis XIV, say these feasts always ended with jams and jellies served on silver plates. Each delicacy served at Versailles was produced fruit of the gardens and greenhouses of the king. If you come to our store will enjoy special discounts and a free tasting during Medieval Week.

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/

We present a prescription cold now that the good weather and you feel like it, with our organic toasted hazelnuts.

Ingredients:

Spinach Sprouts
Cheese from cow
Organic toasted hazelnuts HORTUS APRODISCAe
Honey
Extra virgin olive oil
Maldon Salt
Reduction Pedro Ximenez vinegar

Preparation:

Spinach outbreaks cleanse carefully dry them or do them to the dish that you have provided source serving, you cut the cheese into slices of medium thickness and place them over the spinach, chopped hazelnuts repartid also. Season with Maldon salt, Scatter a few touches of honey on top without going over, you put the oil and add ye to finish a few drops of vinegar.
Ready to serve, easy, healthy and fast.

Extrated from: http://www.irreductibles.cat/cuina/2013/04/amanida-de-brots-despinac/

We present a recipe a bit laborious but lovely with our organic white onion “sofrito” as a base for the sauce of this dish.

Ingredients:

300 g spaghetti of vegetables
200 g robellones
200 g mushrooms
A bunch of basil leaves
white pepper
black pepper
3 tablespoons of organic white onion “sofrito” HORTUS APRODISCAe
4 garlic
Extra virgin olive oil
2 bay leaves

Preparation:

Wash, peel and cut the mushrooms into slices not too thin, too clean robellones, lobster tails and basil leaves.
Bring water to boil with a little oil, a little salt and a couple of bay leaves. When starting to boil put the noodles and cook for 10-12 minutes or
Chop some garlic and parsley, heat a little oil in a pan, launches the garlic and parsley and mushrooms, add a little salt and stir then put three tablespoons of roasted onion and quiet.
In the same pan, add a little more oil to the shrimp, dotted previously and then he made his point, foreign torraditas along with mushrooms.
Put the basil you have previously cut, but nothing, four courts, is the big leaf. Two minutes turning and throwing spaghetti, you throw a pinch of white pepper and remove the black and all good. They have to brown a little, add the mushrooms with crayfish and juices.
Serve with the spaghetti with prawns base above and mushrooms accompanied by a little chopped parsley.

Extrated from: http://www.lacuinadesempre.cat/2011/11/espaguetti-de-verdura-lalfabrega-amb.html

Now has come the good weather … we present a spring salad very easy to do with our Organic Spicy Tomatoe Marmalade.

Ingredients:

Mezclum
Goat cheese curler
Organic Spicy Tomatoe Marmalade HORTUS APRODISCAe
Maldon Salt
Vinegar “Jerez”
Extra virgin olive oil

Preparation:

Nothing as simple as putting the washed and drained salad on the plate, add two slices of goat cheese on top of each put a teaspoon of organic spicy tomatoe marmalade. Season with vinegar, oil and some Maldon salt flakes.
NOTE: Mesclun is a salad mix and varied leafy lettuce, Lollo, chicory, endive, oak leaf, arugula, spinach … Amounts to taste the same as the dressing.

Extrated from: http://blogdecuina.blogspot.com.es/2010/02/ensalada-de-mezclum-con-mermelada-de.html

History of the jam.

Although no one knows for sure the origin of canned fruits, are known to be ancient. Probably the making of jellies and jams began centuries ago in the Middle Eastern countries where sugarcane growing. It is believed that returning Crusaders were the first to introduce jelly and jam to Europe by the middle of the Middle Ages jellies and jams were very popular. The use of sugar cane for making jellies and jams can be traced back to the sixteenth century when the Spanish came to America where preserved fruits.

The first cookbook written by Marcus Gavius Roman gourmet Apicius in the first centuries, including recipes for preserving fruits. It is believed that the jam was created in 1561 by the physician of Mary, Queen of Scots, when orange and sugar mix to prevent dizzy. It is believed that the word marmalade derives from the French “Marie est malade” (Mary is sick) but it is believed that the word is derived from Portuguese marmelo to refer to quince.

The jams were a delight to kings and nobles who demanded a variety of flavors. Chronicles of the grand feasts offered by Louis XIV, say these feasts always ended with jams and jellies served on silver plates. Each delicacy served at Versailles was produced fruit of the gardens and greenhouses of the king.

If you come to our store will enjoy special discounts and a free tasting during Medieval Week.

Hortus Eco News

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