Hortus Eco News


These squid with onions are a recipe Super grateful to … is the typical recipe that made our mothers when estávamos at home, and now we call them to ask … those squid, as do??? Ingredients: 500kg of squid 3 tablespoons organic white onion “sofrito” HORTUS APRODISCAe 1 glass of white wine A little extra virgin olive oil Procedure: We clean the squid, very clean … and we cut the eyes … the reserve. Add the onion and roasted squid soon begin to brown. We’ll wait until they have taken all the water, and then add the white wine, put the fire stronger and when I have drunk it’s ready to eat! Extrated from: http://padenous.blogspot.com.es/2012/03/calamarcets-amb-ceba.html
The project have been HORTUS APRODISCAe again present in a stop at the Agricultural and Industrial Fair Sarral 2012, where it has been taste our organic products in the second sample Unique Crafts and Trades located in the streets and various entries homes population: a blacksmith, a florist, a boatman, a printer, a luthier … are some of the artisans throughout the morning and have shown their work takes audiences. The extension takes the Fair from given the chance to eat a plate of “escudella” hot dish that has developed over the morning and with the public by renowned chef Pep Salsetes. Thanks to all who have visited us with your purchase and have worked with our social project.
Now that the Christmas holidays approach, we propose a traditional recipe of organic chicken with organic white onion “sofrito”. Ingredients (4 people): 1 quart chicken ecological 1 whole tomato 1 cinnamon stick 1 cup of brandy 4 tablespoons organic white onion “sofrito” HORTUS APRODISCAe 2 whole unpeeled garlic 1 bay leaf 1 water going 1/2 cup organic extra virgin olive oil APRODISCAe HORTUS Procedure: Ponemos una cazuela con todo el aceite y con el fuego muy fuerte. Cuando esté muy caliente, añadimos el pollo y lo doramos por los dos lados, hasta que quede de color marrón (pero no quemado). Un golpe hecho esto y sin bajar el fuego, ponemos el asado de cebolla ecológico y dejamos que se cueza algo más. Añadimos el coñac y dejamos que se evapore el alcohol (unos segundos). Entonces ya podemos añadir el laurel, los ajos sin pelar, el tomate entero, la canela y el agua. Bajamos el fuego al mínimo, tapamos la cazuela y lo dejamos cocer unos 20 minutos. Extrated from: http://lacuinadelateresa.blogspot.com.es/2007/02/pollastre-rostit.html
We present fantastic croquettes made with our organic white onion “sofrito” Ingredients: 2 cups cooked brown rice 4 tablespoons of grated carrot 4 tablespoons organic white onion “sofrito” HORTUS APRODISCAe 1 egg for the mass of the kibble 1 egg to coat the kibble flour breadcrumbs salt Procedure: Prepare rice cooked with water about 45 – 50 min., Drain well so that no liquid. Mix carrots, grilled onions, and egg. If we see that it is liquid, it went through a pot or pan to reduce it. With the mass and a loose, forming balls and we went through the flour, then beaten egg and finally by breadcrumbs. We left them in a dish prepared. Meanwhile put a small skillet or small saucepan with oil warms, the more oil the better. When we put the croquettes hot to cook, when we took them out golden brown and put them on absorbent paper. They eat hot and really are a good resource for when you really want to cook and want sorpender family. Perfect with a fish dish, if we have something juicy, better pair it with something dry, well compensated. Extrated from: http://www.llepadits.com/2009/11/croquetes-darros-integral-pastanaga-i-ceba/
For the second consecutive year the project will be in APRODISCAe HORTUS CONAMA 2012 National Environment Conference to be held on 26 to 30 November. On the 29th there will be a presentation by Anna Mas our project coordinator. During the days of the congress can taste our organic products in Hall 10 at booth Green Jobs. One of the novelties of Conama 2012 is the creation of a counseling and employment-centered thinking “green” and entrepreneurs in the environmental sector, coordinated by the Escuela de Organización Industrial (EOI) and CONAMA Foundation and funded by European Social Fund (ESF). This area, called “Green Jobs Conama Space EOI” occupy a specific area of the Municipal Conference Centre in Madrid. There, the participants in the meeting will follow a special program formats habituals something different to and participate in small group reflections and interviews with experts maintain per advice. This is the second time that collaborate EOI (Public Foundation of the Ministry of Industry, Energy and Tourism) and CONAMA Foundation to improve care for entrepreneurs and those seeking work in the environmental sector. Last year, the business school took its “advisory space” to the local congress oraganizado by CONAMA Foundation in Vitoria, in the boot of the city as European Green Capital. Following the success of that occasion, now released to Congress this “Space-EOI Conama Green Jobs”, where both organizations work even more closely. All these activities have been made possible thanks to the collaboration between EOI, Conama Foundation and the working groups and technical committees Conama 2012 and the Biodiversity Foundation including activities under Emprendeverde network.

These squid with onions are a recipe Super grateful to … is the typical recipe that made our mothers when estávamos at home, and now we call them to ask … those squid, as do???

Ingredients:

500kg of squid
3 tablespoons organic white onion “sofrito” HORTUS APRODISCAe
1 glass of white wine
A little extra virgin olive oil

Procedure:

We clean the squid, very clean … and we cut the eyes … the reserve.
Add the onion and roasted squid soon begin to brown.
We’ll wait until they have taken all the water, and then add the white wine, put the fire stronger and when I have drunk it’s ready to eat!

Extrated from: http://padenous.blogspot.com.es/2012/03/calamarcets-amb-ceba.html

The project have been HORTUS APRODISCAe again present in a stop at the Agricultural and Industrial Fair Sarral 2012, where it has been taste our organic products in the second sample Unique Crafts and Trades located in the streets and various entries homes population: a blacksmith, a florist, a boatman, a printer, a luthier … are some of the artisans throughout the morning and have shown their work takes audiences. The extension takes the Fair from given the chance to eat a plate of “escudella” hot dish that has developed over the morning and with the public by renowned chef Pep Salsetes.

Thanks to all who have visited us with your purchase and have worked with our social project.

Now that the Christmas holidays approach, we propose a traditional recipe of organic chicken with organic white onion “sofrito”.

Ingredients (4 people):

1 quart chicken ecological
1 whole tomato
1 cinnamon stick
1 cup of brandy
4 tablespoons organic white onion “sofrito” HORTUS APRODISCAe
2 whole unpeeled garlic
1 bay leaf
1 water going
1/2 cup organic extra virgin olive oil APRODISCAe HORTUS

Procedure:

Ponemos una cazuela con todo el aceite y con el fuego muy fuerte.
Cuando esté muy caliente, añadimos el pollo y lo doramos por los dos lados, hasta que quede de color marrón (pero no quemado).
Un golpe hecho esto y sin bajar el fuego, ponemos el asado de cebolla ecológico y dejamos que se cueza algo más.
Añadimos el coñac y dejamos que se evapore el alcohol (unos segundos). Entonces ya podemos añadir el laurel, los ajos sin pelar, el tomate entero, la canela y el agua.
Bajamos el fuego al mínimo, tapamos la cazuela y lo dejamos cocer unos 20 minutos.

Extrated from: http://lacuinadelateresa.blogspot.com.es/2007/02/pollastre-rostit.html

We present fantastic croquettes made with our organic white onion “sofrito”

Ingredients:

2 cups cooked brown rice
4 tablespoons of grated carrot
4 tablespoons organic white onion “sofrito” HORTUS APRODISCAe
1 egg for the mass of the kibble
1 egg to coat the kibble
flour
breadcrumbs
salt

Procedure:

Prepare rice cooked with water about 45 – 50 min., Drain well so that no liquid. Mix carrots, grilled onions, and egg. If we see that it is liquid, it went through a pot or pan to reduce it.
With the mass and a loose, forming balls and we went through the flour, then beaten egg and finally by breadcrumbs. We left them in a dish prepared.
Meanwhile put a small skillet or small saucepan with oil warms, the more oil the better.
When we put the croquettes hot to cook, when we took them out golden brown and put them on absorbent paper.
They eat hot and really are a good resource for when you really want to cook and want sorpender family.
Perfect with a fish dish, if we have something juicy, better pair it with something dry, well compensated.

Extrated from: http://www.llepadits.com/2009/11/croquetes-darros-integral-pastanaga-i-ceba/

For the second consecutive year the project will be in APRODISCAe HORTUS CONAMA 2012 National Environment Conference to be held on 26 to 30 November. On the 29th there will be a presentation by Anna Mas our project coordinator.

During the days of the congress can taste our organic products in Hall 10 at booth Green Jobs.

One of the novelties of Conama 2012 is the creation of a counseling and employment-centered thinking “green” and entrepreneurs in the environmental sector, coordinated by the Escuela de Organización Industrial (EOI) and CONAMA Foundation and funded by European Social Fund (ESF). This area, called “Green Jobs Conama Space EOI” occupy a specific area of the Municipal Conference Centre in Madrid. There, the participants in the meeting will follow a special program formats habituals something different to and participate in small group reflections and interviews with experts maintain per advice.

This is the second time that collaborate EOI (Public Foundation of the Ministry of Industry, Energy and Tourism) and CONAMA Foundation to improve care for entrepreneurs and those seeking work in the environmental sector. Last year, the business school took its “advisory space” to the local congress oraganizado by CONAMA Foundation in Vitoria, in the boot of the city as European Green Capital. Following the success of that occasion, now released to Congress this “Space-EOI Conama Green Jobs”, where both organizations work even more closely.

All these activities have been made possible thanks to the collaboration between EOI, Conama Foundation and the working groups and technical committees Conama 2012 and the Biodiversity Foundation including activities under Emprendeverde network.

Hortus Eco News

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