Hortus Eco News


Today I propose a recipe a little more laborious but with a fantastic result with our Organic Spicy Tomatoe Marmalade. Ingredients: Pastry Organic Spicy Tomatoe marmalade HORTUS APRODISCAe Desalted cod fillet and skin Milk, flour and butter Sprockets salt Preparation: We started preparing the ramekins, stretching the pastry and titrated in small molds. We put it in the oven for 7-10 minutes at 180 ° C and the reserve. Then, the flesh split cod skin. We’ll take this skin and cut it into strips. It gently and doraremos enharinaremos the pan with a little oil, until catch roast color. The fire will draw and place them on paper because lose absorbing excess oil. Then desmenuzaremos cod and put it in a escorredor to lose excess desalinated water. In a skillet, we will undo the butter, add the flour, a pinch of salt and we will incorporate the milk, slowly, to make a bechamel. When either thick add a little shredded cod. Finally, add the pine nuts and will remove vigorously until smooth. We’ll leave it to cool slightly and then begin to prepare the casserole. In the background, the brandade. Above, the spicy tomato marmalade and, to crown, strips of crispy cod skin. Try serving it without putting it in the fridge, because everything is very crispy cod skin both as pastry casserole. Extrated from: http://tapatdetapes.blogspot.com.es/2013/04/cassoleta-de-brandada-amb-melmelada-de.html
A little history Onion is one of the oldest cultures of the Mediterranean culture. Formerly known by the Egyptian culture. Nutritional properties The onion has a very comprehensive nutrients, vitamins, carbohydrates and fiber but the most valuable is the content in phytochemicals that give it taste so characteristic. It is consumed in many ways, raw, cooked, canned and as a condiment and accompanying large variety of dishes of meat, fish or vegetables. A bit of botany The onion is a plant of the lily family, its scientific name is Allium cepa. It is a biennial plant. The onion bulb is formed during the first year for the accumulation of reserves to the base of the leaves. It has a shallow root system that is well suited to growing in containers. Varieties There are many types of onions, some typical of certain geographical areas. They are classified by the shape of the bulb, the growing season or climate adaptation. Onions need minimum day length (photoperiod length) to induce the formation of the bulb. According photoperiod requirements are classified as summer varieties are harvested in the summer and need a long photoperiod, ie, several hours of light to form the bulb. Also known as long-day varieties. Winter varieties are harvested in autumn and early winter. Varieties are known as short days or short photoperiod although actually would mean less largo.También photoperiod are classified according to whether harvested dry, tender or sent (refer to the fact that sold in bundles or sent several onions). Although all tender onions can be harvested or dried for harvesting dry varieties are those that are best stored for several months after harvest. The color of the bulb is another feature for grouping varieties. There are varieties of bulb white, yellow or red, as Figueres onion. How to Grow This plant is hardy but requires slightly higher temperatures and minimum day length to form the bulb. It makes campus. The cycles are recommended transplant in late winter and dry onion harvest in summer and late summer transplant and onion harvest in winter. It can make planting pots with 4-5 then by boat or small trays or pots. From planting to transplantation can spend about 30 to 90 days, depending on the time is made. If transplanted to bareroot plant separates each about 15-20 cm. If we use boat squad, with two or three plants per mancho, increase the spacing between plants to 25-30 cm. Keep in mind that if the onions close together transplanted get smaller bulbs. If you want to reap the dry bulb and keep for several months, we have to wait until the leaves begin to dry, 3 or 4 months after transplantation.
Now that it’s strawberry season, we present a very original recipe with organic white onion “sofrito”. Ingredients (for 4 people): 600 g pork loin 200 g of strawberries 3 tablespoons of organic white onion “sofrito” HORTUS APRODISCAe 50 g of butter 50 g grain mustard Vinegar 50 ml of strawberry 100 ml water salt Pepper Extra virgin olive oil To serve: salad and roasted potatoes Preparation: Generously seasoning the pork loin and brown on all sides in a pan with a little oil. Remove the meat, spread with mustard and roast in the oven for about 20 minutes at 190 ° C and during the last 5 minutes, add the tablespoon of organic white onion “sofrito”. Meanwhile, in skillet, reduce heat to very soft strawberry vinegar, water, honey and half the strawberry puree, stirring with a wooden spoon. When missing a few minutes to finish cooking, add the reserved strawberries and cook for another few minutes. Cut the pork into thick slices and drizzle with strawberry sauce. Serve on a bed of salad and served with roasted potatoes. Extrated from: Mi receta de la revista Mi bebé y yo – Abril 2013
Biodynamic farming part of the cooperation between the earth and the human being, keeping the balance between the principles of matter and the world not material in nature. Biodynamic agriculture follows the principles set out in 1924 by Rudolf Steiner (1861-1925), father of anthroposophy and person endowed with immense intuition for a course given in Koberwitz (Poland). According to his teachings, there is an interplay between matter and cosmic forces from the universe, so biodynamic farming part of the cooperation between the earth and the human being, keeping the balance between the principles of matter and the world does not present material in nature. In all processes in the field, soil preparation, planting, crop rotation, crop, taking into account the cosmic forces, the stars, the sun, moon and planets, and the forces land, water and mineral elements. The earth and the cosmos, the biodynamic calendar. In biodynamic agriculture is taken into account the dynamics of the Cosmos, as reflected in the biodynamic calendar. Each year is different, because it depends on the position of the stars, which indicate when they should be all farm work. And finally, are the biodynamic preparations, mediators between the earth and the cosmos, which are plant extracts, animal and mineral, usually fermented, energized by shaking and then applied in diluted form. It is, of course, a laborious but very efficient and often amazing results. Keep in mind, however, that the use of biodynamic preparations can sometimes cause an increase in pests and diseases during the first year, but there is evidence that continued use does diminish. The land is considered part of ourselves, that is, as part of a universe that understands us (we speak of it as if it were “the body of Christ”) and therefore as sacred, and their products are therefore also something sacred that should be considered from this point of view. It is a way to give importance to what we do and pay part of our spiritual energy. Source: Integral Extra Magazine No. 14.www.mcediciones.com
We present a traditional recipe for this time of Easter, made with our organic white onion “sofrito”. Ingredients (for 4 people): 4 cod loins 2 eggs 2 tablespoons organic white onion “sofrito” HORTUS APRODISCAe 2 cloves of raw garlic 2 artichokes green peas 1 tomato 50 g flour Preparation: Put the cod in water and when desalting enharinamos and put it in the pan, fry it and put kitchen paper to release the oil. Oil in a pan will, we’ll take the tomato, garlic and chopped small when the sauce is done add the two tablespoons of organic white onion “sofrito”, let it be fried a bit and then put a little water. Peel the artichokes and put them in water with a little lemon juice, the enharinaremos and put in a pan to fry. In a saucepan over part will boil eggs and cooked when the pelaremos and depart in half, while in the pan will cod, boiled eggs that are halved, artichokes and peas cooked, it let it cook for fifteen minutes more, I’ll try to see how salt is and if it is at an all we can assume. Extrated from: http://www.receptes.cat/recepta1477/bacalla_de_setmana_santa

Today I propose a recipe a little more laborious but with a fantastic result with our Organic Spicy Tomatoe Marmalade.

Ingredients:

Pastry
Organic Spicy Tomatoe marmalade HORTUS APRODISCAe
Desalted cod fillet and skin
Milk, flour and butter
Sprockets
salt

Preparation:

We started preparing the ramekins, stretching the pastry and titrated in small molds. We put it in the oven for 7-10 minutes at 180 ° C and the reserve.
Then, the flesh split cod skin. We’ll take this skin and cut it into strips. It gently and doraremos enharinaremos the pan with a little oil, until catch roast color. The fire will draw and place them on paper because lose absorbing excess oil.
Then desmenuzaremos cod and put it in a escorredor to lose excess desalinated water. In a skillet, we will undo the butter, add the flour, a pinch of salt and we will incorporate the milk, slowly, to make a bechamel. When either thick add a little shredded cod.
Finally, add the pine nuts and will remove vigorously until smooth.
We’ll leave it to cool slightly and then begin to prepare the casserole. In the background, the brandade.
Above, the spicy tomato marmalade and, to crown, strips of crispy cod skin. Try serving it without putting it in the fridge, because everything is very crispy cod skin both as pastry casserole.

Extrated from: http://tapatdetapes.blogspot.com.es/2013/04/cassoleta-de-brandada-amb-melmelada-de.html

A little history

Onion is one of the oldest cultures of the Mediterranean culture. Formerly known by the Egyptian culture.

Nutritional properties

The onion has a very comprehensive nutrients, vitamins, carbohydrates and fiber but the most valuable is the content in phytochemicals that give it taste so characteristic. It is consumed in many ways, raw, cooked, canned and as a condiment and accompanying large variety of dishes of meat, fish or vegetables.

A bit of botany

The onion is a plant of the lily family, its scientific name is Allium cepa. It is a biennial plant. The onion bulb is formed during the first year for the accumulation of reserves to the base of the leaves. It has a shallow root system that is well suited to growing in containers.

Varieties

There are many types of onions, some typical of certain geographical areas. They are classified by the shape of the bulb, the growing season or climate adaptation.

Onions need minimum day length (photoperiod length) to induce the formation of the bulb. According photoperiod requirements are classified as summer varieties are harvested in the summer and need a long photoperiod, ie, several hours of light to form the bulb. Also known as long-day varieties. Winter varieties are harvested in autumn and early winter. Varieties are known as short days or short photoperiod although actually would mean less largo.También photoperiod are classified according to whether harvested dry, tender or sent (refer to the fact that sold in bundles or sent several onions). Although all tender onions can be harvested or dried for harvesting dry varieties are those that are best stored for several months after harvest. The color of the bulb is another feature for grouping varieties. There are varieties of bulb white, yellow or red, as Figueres onion.

How to Grow

This plant is hardy but requires slightly higher temperatures and minimum day length to form the bulb. It makes campus. The cycles are recommended transplant in late winter and dry onion harvest in summer and late summer transplant and onion harvest in winter. It can make planting pots with 4-5 then by boat or small trays or pots. From planting to transplantation can spend about 30 to 90 days, depending on the time is made. If transplanted to bareroot plant separates each about 15-20 cm. If we use boat squad, with two or three plants per mancho, increase the spacing between plants to 25-30 cm. Keep in mind that if the onions close together transplanted get smaller bulbs. If you want to reap the dry bulb and keep for several months, we have to wait until the leaves begin to dry, 3 or 4 months after transplantation.

Now that it’s strawberry season, we present a very original recipe with organic white onion “sofrito”.

Ingredients (for 4 people):

600 g pork loin
200 g of strawberries
3 tablespoons of organic white onion “sofrito” HORTUS APRODISCAe
50 g of butter
50 g grain mustard
Vinegar 50 ml of strawberry
100 ml water
salt
Pepper
Extra virgin olive oil
To serve: salad and roasted potatoes

Preparation:

Generously seasoning the pork loin and brown on all sides in a pan with a little oil. Remove the meat, spread with mustard and roast in the oven for about 20 minutes at 190 ° C and during the last 5 minutes, add the tablespoon of organic white onion “sofrito”.
Meanwhile, in skillet, reduce heat to very soft strawberry vinegar, water, honey and half the strawberry puree, stirring with a wooden spoon. When missing a few minutes to finish cooking, add the reserved strawberries and cook for another few minutes.
Cut the pork into thick slices and drizzle with strawberry sauce.
Serve on a bed of salad and served with roasted potatoes.

Extrated from: Mi receta de la revista Mi bebé y yo – Abril 2013

Biodynamic farming part of the cooperation between the earth and the human being, keeping the balance between the principles of matter and the world not material in nature.

Biodynamic agriculture follows the principles set out in 1924 by Rudolf Steiner (1861-1925), father of anthroposophy and person endowed with immense intuition for a course given in Koberwitz (Poland). According to his teachings, there is an interplay between matter and cosmic forces from the universe, so biodynamic farming part of the cooperation between the earth and the human being, keeping the balance between the principles of matter and the world does not present material in nature. In all processes in the field, soil preparation, planting, crop rotation, crop, taking into account the cosmic forces, the stars, the sun, moon and planets, and the forces land, water and mineral elements.

The earth and the cosmos, the biodynamic calendar.

In biodynamic agriculture is taken into account the dynamics of the Cosmos, as reflected in the biodynamic calendar. Each year is different, because it depends on the position of the stars, which indicate when they should be all farm work. And finally, are the biodynamic preparations, mediators between the earth and the cosmos, which are plant extracts, animal and mineral, usually fermented, energized by shaking and then applied in diluted form. It is, of course, a laborious but very efficient and often amazing results. Keep in mind, however, that the use of biodynamic preparations can sometimes cause an increase in pests and diseases during the first year, but there is evidence that continued use does diminish.

The land is considered part of ourselves, that is, as part of a universe that understands us (we speak of it as if it were “the body of Christ”) and therefore as sacred, and their products are therefore also something sacred that should be considered from this point of view. It is a way to give importance to what we do and pay part of our spiritual energy.

Source: Integral Extra Magazine No. 14.www.mcediciones.com

We present a traditional recipe for this time of Easter, made with our organic white onion “sofrito”.

Ingredients (for 4 people):

4 cod loins
2 eggs
2 tablespoons organic white onion “sofrito” HORTUS APRODISCAe
2 cloves of raw garlic
2 artichokes
green peas
1 tomato
50 g flour

Preparation:

Put the cod in water and when desalting enharinamos and put it in the pan, fry it and put kitchen paper to release the oil.
Oil in a pan will, we’ll take the tomato, garlic and chopped small when the sauce is done add the two tablespoons of organic white onion “sofrito”, let it be fried a bit and then put a little water.
Peel the artichokes and put them in water with a little lemon juice, the enharinaremos and put in a pan to fry.
In a saucepan over part will boil eggs and cooked when the pelaremos and depart in half, while in the pan will cod, boiled eggs that are halved, artichokes and peas cooked, it let it cook for fifteen minutes more, I’ll try to see how salt is and if it is at an all we can assume.

Extrated from: http://www.receptes.cat/recepta1477/bacalla_de_setmana_santa

Hortus Eco News

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