Hortus Eco News


We present a salad with lots of color and easy to make, along with a vinaigrette made with our Organic Orange Marmalade. Ingredients: (for 2 people): 250g. desalted cod 140g. of green beans 2 slices of melon balls given either 1 orange 1 handful of seeds and green pipes or a handful of nuts or some other nut 3 tablespoons organic orange marmalade HORTUS APRODISCAe Extra virgin olive oil (the need for being too emulsified vinaigrette) Preparation: Put water to boil and add the green beans for about 10 minutes. Once al dente quickly put the pot in cold water to prevent these lose their color. Cut or tear the cod. Cut the melon into cubes or balls do. Peel orange and cut into longitudinal sections and then make dice. To prepare the vinaigrette mix with orange marmalade blender echo and virgin olive oil. To make the dish assembly have all the ingredients in bowls, add a few pips or seeds above and aliñamos with vinaigrette. Extrated from: http://courecoulants.blogspot.com.es/2012/07/amanida-de-bacalla-amb-taronja-i.html
Today we present a delicious pork chop flavored with our Organic Orange Marmalade. Ingredients for 2 people: 600 grams of pork ribs in one piece 1 clove of garlic Orange juice 2-3 2 tablespoons organic orange marmalade HORTUS APRODISCAe 1 glass of white wine 1 carrot 8 prunes 1 bay leaf honey Olive oil black pepper salt Procedure: Salpiment rib, you cut the clove of garlic in half and untáis the pork chop with him. Then you make incisions on each rib and honey untáis inside. Ribbing is roasted in a pan with a little oil and when it begins to brown, watered with orange juice and a glass of water. While the meat is simmering, peel the carrots, cut into cubes and add to the pan along with the bay leaf, salt and pepper. During the cooking time, the mixture is removed rather frequently to prevent snagging, and in case of drying, more hidrated with juice or water. When the meat begins to be tender, incorporad prunes and a cup of white wine, let it cook longer until ribbing is completely tender. To decorate over the plate, and in the absence of the last minutes on adding two tablespoons of orange marmalade that decorate the piece and aromatizarán more sauce. In the presentation you cut the ribs dividing the piece number convenient for diners who believe. Extrated from: http://www.irreductibles.cat/cuina/2012/10/14/porc-taronja-i-mel/
January 9, 2013 the Government of Catalonia approved the decree creating an accreditation for the sale of food products proximity to “economically revitalize the sector” and “reassure consumers, the producer and put safety in value of farm products “, as highlighted by the Minister of Agriculture, Livestock, Fisheries, Food and Natural Environment, Josep Maria Pelegri, in the press conference after the Council Ejecutivo. Counselor Pelegrí the goal is “economically revitalize this productive sector” Accreditation of voluntary appearance and claimed by the same producers, will identify its products as coming from a farm located in Catalonia. “The practice of the sale of proximity, with concepts like slow food or Km 0, is increasingly relevant to consumers”, noted Pelegrí, as guarantees of safety, quality and freshness of food, and this decree the government “full reality suited to the current dynamics in the agro-food sector.” Sale of proximity marketing means the direct or short circuit, which reduces the transfer process and brokerage products. This will facilitate consumer awareness about products and producers, it helps the economic viability of the Catalan countryside and consequently socio-economic development of rural areas. In this regard, the Minister of Agriculture has stressed that accreditation approved today can serve as a “tourist attraction” and has opted for cooperation between rural tourism and restoration through the consumption of products and seasonal proximity. The logo that will identify products and agricultural producers who sell directly is an arrow around a font with the inscription Sale Near and subtitle direct short circuit in the image that is to be used for each case. Info at: http://www.govern.cat/pres_gov/AppJava/govern/govern/consell-executiu/acords-govern/acordgovern-3241.html?mode=static
We introduce a very original and attractive to present the fish with our Organic Romesco Sauce. Ingredients for 4 people: 800 g maira (fillets) 100 g bacon 100 g breadcrumbs 100 g organic romesco sauce ECO HORTUS APRODISCAe 4 philo pastry sheets 4 eggs 1 tablespoon paprika olive oil To accompany (optional): mixed lettuce Procedure: Mix the bread crumbs on a plate, with a bit of romesco sauce. Put the beaten eggs in a bowl. Maira salted fillets and wrap with bacon, thinly sliced. Rebozamos passing fillets first in egg and then the breadcrumbs for preparation and romesco sauce. To make the romesco crunchy, paint 1 sheet of phyllo dough with sauce romesco whole. The cook in the oven at 180 ° C for 4 minutes, until golden brown. Remove from oven, break into pieces and reserve. Fry the mairas we rolled in a pan with hot oil until they are pink. We booked it on a plate with kitchen paper. Serve: We at the base of the plate a little and romesco sauce over fillets maira. Decorate with pieces of crunchy romesco. We served with mixed lettuce to decorate the plate. Extrated from: http://www.espaidelpeix.org/index.php/ca/receptes/30-maire/194-maire-amb-cansalada-i-cruixent-de-romescada.html
With this slogan we began to Christmas entry in HORTUS all started last December 19 at half past four in the afternoon with a workshop of juggling in the courtyard of the school CEIP Les Muralles of Montblanc and five p.m. out from school Mare de Deu de la Serra batucada group APRODISCA Batuke, whose pace encouraged everyone who was following them down the street. After the tour came all genete to our store, where nearly 100 children were treated to a storytelling by Pepita Español volunteer organization and enthusiastically recounted a story in which all the children were very attentive. And with nerves that characterize smaller point “shit the uncle”, prepare rods and … all singing and chop. Our “ecological tió” received many, many hits but created many smiles among the smallest. While the kids had fun, made the greatest tasting organic products HORTUS, signed against cuts that directly affect social institutions as our bought and handcrafted details prepared by our service users occupational therapy. One afternoon in solidarity that took advantage of the day to work with the TV3 Marathon 2012 where a mailbox was available for donations. We want to thank from here to all who attended, to all persons and companies that have made it possible to spend a fun evening and especially children with their joy make Christmas year after year is a cause for hope .

We present a salad with lots of color and easy to make, along with a vinaigrette made with our Organic Orange Marmalade.

Ingredients: (for 2 people):

250g. desalted cod
140g. of green beans
2 slices of melon balls given either
1 orange
1 handful of seeds and green pipes or a handful of nuts or some other nut
3 tablespoons organic orange marmalade HORTUS APRODISCAe
Extra virgin olive oil (the need for being too emulsified vinaigrette)

Preparation:

Put water to boil and add the green beans for about 10 minutes. Once al dente quickly put the pot in cold water to prevent these lose their color.
Cut or tear the cod.
Cut the melon into cubes or balls do.
Peel orange and cut into longitudinal sections and then make dice.
To prepare the vinaigrette mix with orange marmalade blender echo and virgin olive oil.
To make the dish assembly have all the ingredients in bowls, add a few pips or seeds above and aliñamos with vinaigrette.

Extrated from: http://courecoulants.blogspot.com.es/2012/07/amanida-de-bacalla-amb-taronja-i.html

Today we present a delicious pork chop flavored with our Organic Orange Marmalade.

Ingredients for 2 people:

600 grams of pork ribs in one piece
1 clove of garlic
Orange juice 2-3
2 tablespoons organic orange marmalade HORTUS APRODISCAe
1 glass of white wine
1 carrot
8 prunes
1 bay leaf
honey
Olive oil
black pepper
salt

Procedure:

Salpiment rib, you cut the clove of garlic in half and untáis the pork chop with him. Then you make incisions on each rib and honey untáis inside.
Ribbing is roasted in a pan with a little oil and when it begins to brown, watered with orange juice and a glass of water.
While the meat is simmering, peel the carrots, cut into cubes and add to the pan along with the bay leaf, salt and pepper. During the cooking time, the mixture is removed rather frequently to prevent snagging, and in case of drying, more hidrated with juice or water. When the meat begins to be tender, incorporad prunes and a cup of white wine, let it cook longer until ribbing is completely tender.
To decorate over the plate, and in the absence of the last minutes on adding two tablespoons of orange marmalade that decorate the piece and aromatizarán more sauce.
In the presentation you cut the ribs dividing the piece number convenient for diners who believe.

Extrated from: http://www.irreductibles.cat/cuina/2012/10/14/porc-taronja-i-mel/

January 9, 2013 the Government of Catalonia approved the decree creating an accreditation for the sale of food products proximity to “economically revitalize the sector” and “reassure consumers, the producer and put safety in value of farm products “, as highlighted by the Minister of Agriculture, Livestock, Fisheries, Food and Natural Environment, Josep Maria Pelegri, in the press conference after the Council Ejecutivo.

Counselor Pelegrí the goal is “economically revitalize this productive sector”

Accreditation of voluntary appearance and claimed by the same producers, will identify its products as coming from a farm located in Catalonia.

“The practice of the sale of proximity, with concepts like slow food or Km 0, is increasingly relevant to consumers”, noted Pelegrí, as guarantees of safety, quality and freshness of food, and this decree the government “full reality suited to the current dynamics in the agro-food sector.”

Sale of proximity marketing means the direct or short circuit, which reduces the transfer process and brokerage products. This will facilitate consumer awareness about products and producers, it helps the economic viability of the Catalan countryside and consequently socio-economic development of rural areas.

In this regard, the Minister of Agriculture has stressed that accreditation approved today can serve as a “tourist attraction” and has opted for cooperation between rural tourism and restoration through the consumption of products and seasonal proximity.

The logo that will identify products and agricultural producers who sell directly is an arrow around a font with the inscription Sale Near and subtitle direct short circuit in the image that is to be used for each case.

Info at: http://www.govern.cat/pres_gov/AppJava/govern/govern/consell-executiu/acords-govern/acordgovern-3241.html?mode=static

We introduce a very original and attractive to present the fish with our Organic Romesco Sauce.

Ingredients for 4 people:

800 g maira (fillets)
100 g bacon
100 g breadcrumbs
100 g organic romesco sauce ECO HORTUS APRODISCAe
4 philo pastry sheets
4 eggs
1 tablespoon paprika
olive oil
To accompany (optional): mixed lettuce

Procedure:

Mix the bread crumbs on a plate, with a bit of romesco sauce. Put the beaten eggs in a bowl.
Maira salted fillets and wrap with bacon, thinly sliced. Rebozamos passing fillets first in egg and then the breadcrumbs for preparation and romesco sauce.
To make the romesco crunchy, paint 1 sheet of phyllo dough with sauce romesco whole. The cook in the oven at 180 ° C for 4 minutes, until golden brown. Remove from oven, break into pieces and reserve.
Fry the mairas we rolled in a pan with hot oil until they are pink. We booked it on a plate with kitchen paper.

Serve:

We at the base of the plate a little and romesco sauce over fillets maira. Decorate with pieces of crunchy romesco. We served with mixed lettuce to decorate the plate.

Extrated from: http://www.espaidelpeix.org/index.php/ca/receptes/30-maire/194-maire-amb-cansalada-i-cruixent-de-romescada.html

With this slogan we began to Christmas entry in HORTUS all started last December 19 at half past four in the afternoon with a workshop of juggling in the courtyard of the school CEIP Les Muralles of Montblanc and five p.m. out from school Mare de Deu de la Serra batucada group APRODISCA Batuke, whose pace encouraged everyone who was following them down the street.

After the tour came all genete to our store, where nearly 100 children were treated to a storytelling by Pepita Español volunteer organization and enthusiastically recounted a story in which all the children were very attentive.

And with nerves that characterize smaller point “shit the uncle”, prepare rods and … all singing and chop. Our “ecological tió” received many, many hits but created many smiles among the smallest.

While the kids had fun, made the greatest tasting organic products HORTUS, signed against cuts that directly affect social institutions as our bought and handcrafted details prepared by our service users occupational therapy.

One afternoon in solidarity that took advantage of the day to work with the TV3 Marathon 2012 where a mailbox was available for donations.

We want to thank from here to all who attended, to all persons and companies that have made it possible to spend a fun evening and especially children with their joy make Christmas year after year is a cause for hope .

Hortus Eco News

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