Hortus Eco News


SPRING & HAPPINESS, premiered this spring slogan that begins today, a festival of color and flavor that enhances the senses. That nature is wise not just a phrase, it is a reality, because each season brings us everything we need to have a healthy and nutritious food. So if we ignore its principles, and eat a variety of fruits and vegetables season and not have to suffer: We’re in good hands! Also, if we are quite farsighted, we still enjoy the taste and properties of these foods the rest of the year making preserves, sauces and jams. The raw material is very important, that is why, when producing organic products Hortus Aprodiscae use ingredients in their heyday, when they are more flavorful. We take it, that was today March 20 International Day of Happiness to wish you a very good spring and you have enjoyed the fruits of our land that we feature! Where can you find the products Hortus: Hortus Store (Montblanc) Hortus Network
We present a recipe that you can use as you like best, such as breakfast, entree or dessert, served with our organic spicy tomatoe marmalade and organic orange marmalade. Ingredients: 2 natural yoghurts Organic spicy tomatoe marmalade HORTUS APRODISCAe Organic orange marmalade HORTUS APRODISCAe Grains of wheat or other cereal Procedure: The assembly we do with a glass or a cup, put some yogurt, make a layer with spicy tomato marmalade and ended with orange marmalade. Garnish with cereals. This cup yogurt, jams and cereals is very simple but it is still a breakfast, entree or dessert delicious, refreshing and nutritious. Extrated from: http://www.directodelnorte.com/recetas_mermeladas_4.html
It is increasingly common to meet people who have a food allergy or intolerance. So the theme of this month and that is how home cooking when there is allergic or intolerant. Allergies and food intolerances most common are: milk, eggs, gluten, fruit, nuts, fish, shellfish and vegetables. The first thing to do to develop a prescription for an allergy to a particular food is to ensure that the ingredients we use do not contain the element that causes intolerance or allergy. This information shall find a product label when this is packaged, but will need to know it when it is fresh or bulk. A blow all the ingredients fit, the next step is to make sure that all appliances we use are very clean, any remaining food could contaminate the dish. And finally, while elaborate, we must take care of not much use anything that may contain the allergen in question, that is, if we separated all utensils clean, half can not take the spoon we used to do a other preparations or that lay on the marble and we do not know which foods had been in contact before. Drawing Easter approaching, and that some have godparents to do the cake Easter, we propose a recipe for a gluten and milk, and therefore suitable for people with celiac and / or intolerant or allergic to milk Ingredients for a mold for 4-6 people: For bread pinch: 300 g of corn (canned) 100 g of rice drink Sugar 200 g 200 g of maize flour 90 ml of oil-solo tour 4 eggs 15 g baking powder For the cream: 500 ml of beverage of rice 50 g sugar 4 eggs 40g corn starch Lemon peel Cinnamon stick Sucre to burn Preparation: For bread pinch: Crushing corn, rice drink, oil and 100 g of sugar. If you wish, you can strain the mixture to get the bread smooth. Reservais preparation. Whites serparar the yolks. beat the yolks with 50 g, until they have doubled in size. Reservais. Beat egg whites with sugar subtracting (50 g) until stiff. You add the rust with gentle movements to the corn mixture. Then do it with the clear. Pull within to the mold previously oiled or a silicone mold. Cook in the oven for 35 minutes at 170 ° C. For the cream: You put on a pot of rice drink 450ml, lemon peel, cinnamon, sugar and calentáis, without allowing it to boil. After 50 ml of restants rice drink will you add the starch and removéis. In a bowl, egg yolks Batís, you add the dissolved starch. Infused rice drink to rust and starch mixture. You return to the saucepan and put cocéis stirring until you have a thick texture. We remove yourselves from the heat and you leave it to cool. To finish: Pinch you cut the bread in half so you fill the organic orange marmalade HORTUS APRODISCAe that you like. Recubrís pinch bread with cream. You put a little sugar over the cream and you burn it with a shovel or torch. You add some sliced almonds and toast on the wings. Easter decorating motif. Extrated from: http://www.gencat.cat/salut/acsa/html/ca/dir3562/alicia_mona_pascua.pdf
We present a traditional recipe with rabbit but in this case we add our spicy sausage and our organic white onion “sofrito”. Ingredients: Rabbit Organic white onion “sofrito” HORTUS APRODISCAe Sobrasada Laurel Cinnamon Salt, black pepper, extra virgin olive oil and water Preparation: In a pan with oil and a pinch of salt, fry sobrasada cut, skinless, when they throw the rabbit is thrown, clean, seasoned and made into pieces and let fry until very blond. Meanwhile, in a pan, pour the white onion “sofrito” heat a little and pulled the contents of the pan. Then added a glass of water, a bay leaf, a log of cinnamon, salt and black pepper. Gets choked, covered and little fire, until the rabbit is tender. Extrated from: http://www.thesecretlarevista.com/ca/12/6013/Conill_amb_ceba.html
Now that the season starts beans, we present a recipe that will surprise your guests, along with our Organic Spicy Tomatoe Marmalade gives a special touch. Ingredients (for 4 people): 800 g of sweet bean 150 g of bacon 150 g of “botifarra” black 200 g of onion 100 g organic spicy tomatoe marmalade HORTUS APRODISCAe 60 g of young garlic Extra virgin olive oil Procedure: Drown the beans in a skillet or saucepan with oil and covered it sweat, make a chipped with some chopped onion into strips, some garlic, a bit of bacon to the pan sofreiremos prior to jump where the beans with a few small pieces of “botifarra” white or black, or both. A few pieces of ham are also ideal. Go stirring and tossing until they are ready. It can present in various containers, a few can be put in a teaspoon, and emulsify with tomato jam piccante covering the beans. Sprinkle with chopped basil. This spoon can serve both cold and hot, but in this format are perhaps better cold or at room temperature better. Extrated from: http://cuinagenerosa.blogspot.com.es/2011/02/favetes-amb-melmelada-de-tomaquet-i.html / http://sofregitsipicades.blogspot.com.es/2012/02/favetes-saltades-amb-carxofes-i-fetge.html

SPRING & HAPPINESS, premiered this spring slogan that begins today, a festival of color and flavor that enhances the senses. That nature is wise not just a phrase, it is a reality, because each season brings us everything we need to have a healthy and nutritious food. So if we ignore its principles, and eat a variety of fruits and vegetables season and not have to suffer: We’re in good hands!

Also, if we are quite farsighted, we still enjoy the taste and properties of these foods the rest of the year making preserves, sauces and jams. The raw material is very important, that is why, when producing organic products Hortus Aprodiscae use ingredients in their heyday, when they are more flavorful.

We take it, that was today March 20 International Day of Happiness to wish you a very good spring and you have enjoyed the fruits of our land that we feature!

Where can you find the products Hortus:

Hortus Store (Montblanc)
Hortus Network

Copa de iogurt amb melmelada de tomàquet

We present a recipe that you can use as you like best, such as breakfast, entree or dessert, served with our organic spicy tomatoe marmalade and organic orange marmalade.

Ingredients:

2 natural yoghurts
Organic spicy tomatoe marmalade HORTUS APRODISCAe
Organic orange marmalade HORTUS APRODISCAe
Grains of wheat or other cereal

Procedure:

The assembly we do with a glass or a cup, put some yogurt, make a layer with spicy tomato marmalade and ended with orange marmalade.
Garnish with cereals.
This cup yogurt, jams and cereals is very simple but it is still a breakfast, entree or dessert delicious, refreshing and nutritious.

Extrated from: http://www.directodelnorte.com/recetas_mermeladas_4.html

It is increasingly common to meet people who have a food allergy or intolerance. So the theme of this month and that is how home cooking when there is allergic or intolerant.

Allergies and food intolerances most common are: milk, eggs, gluten, fruit, nuts, fish, shellfish and vegetables.

The first thing to do to develop a prescription for an allergy to a particular food is to ensure that the ingredients we use do not contain the element that causes intolerance or allergy. This information shall find a product label when this is packaged, but will need to know it when it is fresh or bulk.

A blow all the ingredients fit, the next step is to make sure that all appliances we use are very clean, any remaining food could contaminate the dish. And finally, while elaborate, we must take care of not much use anything that may contain the allergen in question, that is, if we separated all utensils clean, half can not take the spoon we used to do a other preparations or that lay on the marble and we do not know which foods had been in contact before.

Drawing Easter approaching, and that some have godparents to do the cake Easter, we propose a recipe for a gluten and milk, and therefore suitable for people with celiac and / or intolerant or allergic to milk

Ingredients for a mold for 4-6 people:

For bread pinch:

300 g of corn (canned)
100 g of rice drink
Sugar 200 g
200 g of maize flour
90 ml of oil-solo tour
4 eggs
15 g baking powder

For the cream:

500 ml of beverage of rice
50 g sugar
4 eggs
40g corn starch
Lemon peel
Cinnamon stick
Sucre to burn

Preparation:

For bread pinch:

Crushing corn, rice drink, oil and 100 g of sugar. If you wish, you can strain the mixture to get the bread smooth. Reservais preparation.
Whites serparar the yolks. beat the yolks with 50 g, until they have doubled in size. Reservais.
Beat egg whites with sugar subtracting (50 g) until stiff.
You add the rust with gentle movements to the corn mixture. Then do it with the clear.
Pull within to the mold previously oiled or a silicone mold.
Cook in the oven for 35 minutes at 170 ° C.

For the cream:

You put on a pot of rice drink 450ml, lemon peel, cinnamon, sugar and calentáis, without allowing it to boil.
After 50 ml of restants rice drink will you add the starch and removéis.
In a bowl, egg yolks Batís, you add the dissolved starch.
Infused rice drink to rust and starch mixture.
You return to the saucepan and put cocéis stirring until you have a thick texture.
We remove yourselves from the heat and you leave it to cool.

To finish:

Pinch you cut the bread in half so you fill the organic orange marmalade HORTUS APRODISCAe that you like.
Recubrís pinch bread with cream.
You put a little sugar over the cream and you burn it with a shovel or torch.
You add some sliced almonds and toast on the wings.
Easter decorating motif.

Extrated from: http://www.gencat.cat/salut/acsa/html/ca/dir3562/alicia_mona_pascua.pdf

We present a traditional recipe with rabbit but in this case we add our spicy sausage and our organic white onion “sofrito”.

Ingredients:

Rabbit
Organic white onion “sofrito” HORTUS APRODISCAe
Sobrasada
Laurel
Cinnamon
Salt, black pepper, extra virgin olive oil and water

Preparation:

In a pan with oil and a pinch of salt, fry sobrasada cut, skinless, when they throw the rabbit is thrown, clean, seasoned and made into pieces and let fry until very blond.
Meanwhile, in a pan, pour the white onion “sofrito” heat a little and pulled the contents of the pan. Then added a glass of water, a bay leaf, a log of cinnamon, salt and black pepper.
Gets choked, covered and little fire, until the rabbit is tender.

Extrated from: http://www.thesecretlarevista.com/ca/12/6013/Conill_amb_ceba.html

Now that the season starts beans, we present a recipe that will surprise your guests, along with our Organic Spicy Tomatoe Marmalade gives a special touch.

Ingredients (for 4 people):

800 g of sweet bean
150 g of bacon
150 g of “botifarra” black
200 g of onion
100 g organic spicy tomatoe marmalade HORTUS APRODISCAe
60 g of young garlic
Extra virgin olive oil

Procedure:

Drown the beans in a skillet or saucepan with oil and covered it sweat, make a chipped with some chopped onion into strips, some garlic, a bit of bacon to the pan sofreiremos prior to jump where the beans with a few small pieces of “botifarra” white or black, or both. A few pieces of ham are also ideal. Go stirring and tossing until they are ready.
It can present in various containers, a few can be put in a teaspoon, and emulsify with tomato jam piccante covering the beans. Sprinkle with chopped basil. This spoon can serve both cold and hot, but in this format are perhaps better cold or at room temperature better.

Extrated from: http://cuinagenerosa.blogspot.com.es/2011/02/favetes-amb-melmelada-de-tomaquet-i.html / http://sofregitsipicades.blogspot.com.es/2012/02/favetes-saltades-amb-carxofes-i-fetge.html

Hortus Eco News

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