Hortus Eco News


We present a delicious dish with contrasts of sweet and savory, made with our organic spicy tomatoe marmalade. Ingredients for 2 people: 2 pieces of cod loin 1 large onion or figs 30 grams of organic toasted hazelnut HORTUS APRODISCAe Oil-only tour by confit 3 tablespoons organic spicy tomatoe marmalade HORTUS APRODISCAe 10 or 12 black olives of Aragon 1 bay leaf Large black pepper Olive oil salt Procedure: The cod confit: Place in a saucepan ½ liter of oil-only tour, bay leaf, pepper large. Heat the oil until it begins to boil, wait about 2 minutes (and will have achieved the temperature of 100-120 ° C) and enter the cod loins. Lower heat to medium heat and keep (the right is about 80 º C). Cod confit for about 15 minutes. Remove from heat and allow to cool in the same bucket. The onion confit: Peel and cut the onion into very thin julienne with a drizzle of olive oil onion confit over very low heat, and carefully stir continuously to prevent burning. Book. The minced: Bone the black olives and tapenade types trincharlas to them. book Chop the hazelnuts to a fine mortar will have a fine paste, put it on a tray to go in the oven and roast for 2 minutes, until the temperature reduced to powder type. Presentation: Add the onion to the bottom of the dish, sprinkle over the toasted hazelnut poles, remove the cod confit oil and put it on top. Spread with tomato jam preheated and finally garnish with black olive tapenade. Extrated from:http://www.receptes.cat/recepta3407/bacalla_amb_melmelada_de_tomaquet_llit_de_ceba_confitada_i_sorpresa_davellana
In HORTUS are in full campaign of Eco Gifts 2012, this year we offer a wide range of possibilities with lots that range from 7 € to 60 €, all organic, healthy and delicious! We offer the ability to do the detail to your liking, adapting to your budget. Details created awareness
The Council organized and convened a photography Competition from June to September, which was aimed at all registered CCPAE operators. In addition the Council accepted the participation of professionals or amateurs although they were not enrolled but interested to participate. All photographs central topic had to be organic farming, and exploitation, the surface, the plant variety, breed animal, food or product photographed had to be certified by the CCPAE. This initiative, which has reached its second edition, is to encourage the participation of the organic sector in the annual calendar settings and reward those initiatives that the organic farming extend to the territory. Over one hundred photographs submitted and the jury has chosen twelve awarded to each month of the year. The following pictures were winners (in order of appearance to Calendar CCPAE 2013): JANUARY – Posta de sol. Ana Martínez Abril. Sant Sadurní d’Anoia (Alt Penedès). FEBRUARY – Porc en ple bany. Cal Monegal. La Pobla de Segur (Pallars Jussà). MARCH – Futur. Rosa Maria Alonso Garcia. Sant Vicenç de Castellet (Montserrat). APRIL – Primeres roselles. Aida Macarro Fuentes. Santa Margarida de Montbui (L’Anoia). MAY – Marieta amb pugons. María José Domínguez Rodríguez. El Perelló (Baix Ebre). JUNE – Tomàquet de la creu. Júlia Galí Tàpias. Santa Maria de Palautordera (Vallès Oriental). JULY – Punt segur. Roser Jiménez. La Garrotxa. AUGUST – Nous madurant. Francesc Montañés Tarin. Els Reguers, Tortosa (Baix Ebre). SEPTEMBER – Copa i raïm. Pere Padilla Garcia. Can Ferrer de la Cogullada, Montmell (Baix Penedès). OCTOBRE – Col arrissada. Júlia Galí Tàpias. Cànoves i Samalús (Vallès Oriental). NOVEMBER – Tornem a casa. Marta Boleda Montpart. Pobellà, La Torre de Cabdella (Pallars Jussà). DECEMBER – La bellesa de les olives. Hortus Aprodiscae. Montblanc (Conca de Barberà).
Now that calçots are coming , we present a different way of using them complementing it with our fantastic Organic Romesco Sauce. Ingredients: For the mousse: 4 calçots cooked on the grill 300 gr. whipping cream 35% fat some milk 2 sheets of gelatin organic romesco sauce ECO HORTUS APRODISCAe For the base: Wasa crackers type 6 (Swedish) 4 anchovies Procedure: First we make the mousse, put the milk to boil, add the soaked gelatine. Grind calçots with milk and gelatin, assemble and mix the cream with the calçots mixture. Pour into a silicone mold and let set at least 6 hours in the refrigerator. Finely crush crackers with anchovies, until it looks like sand. We put it as the basis of everything. Past 6 hours desmoldamos mousse on the “arena” of crackers and anchovies: As the mousse is sweet, calçot and cream too, lay romesco sauce on top to add contrast. Extrated from: http://www.llepadits.com/2012/03/mousse-de-calcots-amb-romesco/
Hortus Aprodiscae: commitment to people and territory. With this headline comes an interesting article published on the web ets el que menges by Neus Monllor. In explaining our history as a social and a commitment to our project agroecological dedicated to growing, processing and sale of products and organic meals. APRODISCA also participated in a project led by the City of Manresa called Llavorae.cat, which together with Cedricat and Dinamis aims to generate new jobs in the sector of organic production and its progress towards a situation more strength, consolidation, cohesion and competitiveness. L’espai INNOVA: a network of environmental entrepreneurs. A compilation of experiences on innovative projects on organic farming in Catalonia where the goal is to provide the opportunities and potential employment in the green sector in Catalonia and, simultaneously, to acknowledge those innovative driving experience and are operating in this area.

We present a delicious dish with contrasts of sweet and savory, made with our organic spicy tomatoe marmalade.

Ingredients for 2 people:

2 pieces of cod loin
1 large onion or figs
30 grams of organic toasted hazelnut HORTUS APRODISCAe
Oil-only tour by confit
3 tablespoons organic spicy tomatoe marmalade HORTUS APRODISCAe
10 or 12 black olives of Aragon
1 bay leaf
Large black pepper
Olive oil
salt

Procedure:
The cod confit:

Place in a saucepan ½ liter of oil-only tour, bay leaf, pepper large.
Heat the oil until it begins to boil, wait about 2 minutes (and will have achieved the temperature of 100-120 ° C) and enter the cod loins.
Lower heat to medium heat and keep (the right is about 80 º C). Cod confit for about 15 minutes. Remove from heat and allow to cool in the same bucket.

The onion confit:

Peel and cut the onion into very thin julienne with a drizzle of olive oil onion confit over very low heat, and carefully stir continuously to prevent burning. Book.

The minced:

Bone the black olives and tapenade types trincharlas to them. book
Chop the hazelnuts to a fine mortar will have a fine paste, put it on a tray to go in the oven and roast for 2 minutes, until the temperature reduced to powder type.

Presentation:

Add the onion to the bottom of the dish, sprinkle over the toasted hazelnut poles, remove the cod confit oil and put it on top. Spread with tomato jam preheated and finally garnish with black olive tapenade.

Extrated from:http://www.receptes.cat/recepta3407/bacalla_amb_melmelada_de_tomaquet_llit_de_ceba_confitada_i_sorpresa_davellana

In HORTUS are in full campaign of Eco Gifts 2012, this year we offer a wide range of possibilities with lots that range from 7 € to 60 €, all organic, healthy and delicious!

We offer the ability to do the detail to your liking, adapting to your budget.

Details created awareness

The Council organized and convened a photography Competition from June to September, which was aimed at all registered CCPAE operators. In addition the Council accepted the participation of professionals or amateurs although they were not enrolled but interested to participate.

All photographs central topic had to be organic farming, and exploitation, the surface, the plant variety, breed animal, food or product photographed had to be certified by the CCPAE.

This initiative, which has reached its second edition, is to encourage the participation of the organic sector in the annual calendar settings and reward those initiatives that the organic farming extend to the territory.

Over one hundred photographs submitted and the jury has chosen twelve awarded to each month of the year.

The following pictures were winners (in order of appearance to Calendar CCPAE 2013):

JANUARY – Posta de sol. Ana Martínez Abril. Sant Sadurní d’Anoia (Alt Penedès).

FEBRUARY – Porc en ple bany. Cal Monegal. La Pobla de Segur (Pallars Jussà).

MARCH – Futur. Rosa Maria Alonso Garcia. Sant Vicenç de Castellet (Montserrat).

APRIL – Primeres roselles. Aida Macarro Fuentes. Santa Margarida de Montbui (L’Anoia).

MAY – Marieta amb pugons. María José Domínguez Rodríguez. El Perelló (Baix Ebre).

JUNE – Tomàquet de la creu. Júlia Galí Tàpias. Santa Maria de Palautordera (Vallès Oriental).

JULY – Punt segur. Roser Jiménez. La Garrotxa.

AUGUST – Nous madurant. Francesc Montañés Tarin. Els Reguers, Tortosa (Baix Ebre).

SEPTEMBER – Copa i raïm. Pere Padilla Garcia. Can Ferrer de la Cogullada, Montmell (Baix Penedès).

OCTOBRE – Col arrissada. Júlia Galí Tàpias. Cànoves i Samalús (Vallès Oriental).

NOVEMBER – Tornem a casa. Marta Boleda Montpart. Pobellà, La Torre de Cabdella (Pallars Jussà).

DECEMBER – La bellesa de les olives. Hortus Aprodiscae. Montblanc (Conca de Barberà).

Now that calçots are coming , we present a different way of using them complementing it with our fantastic Organic Romesco Sauce.

Ingredients:

For the mousse:

4 calçots cooked on the grill
300 gr. whipping cream 35% fat
some milk
2 sheets of gelatin
organic romesco sauce ECO HORTUS APRODISCAe

For the base:

Wasa crackers type 6 (Swedish)
4 anchovies

Procedure:

First we make the mousse, put the milk to boil, add the soaked gelatine. Grind calçots with milk and gelatin, assemble and mix the cream with the calçots mixture. Pour into a silicone mold and let set at least 6 hours in the refrigerator.
Finely crush crackers with anchovies, until it looks like sand. We put it as the basis of everything.
Past 6 hours desmoldamos mousse on the “arena” of crackers and anchovies:
As the mousse is sweet, calçot and cream too, lay romesco sauce on top to add contrast.

Extrated from: http://www.llepadits.com/2012/03/mousse-de-calcots-amb-romesco/

Hortus Aprodiscae: commitment to people and territory. With this headline comes an interesting article published on the web ets el que menges by Neus Monllor. In explaining our history as a social and a commitment to our project agroecological dedicated to growing, processing and sale of products and organic meals. APRODISCA also participated in a project led by the City of Manresa called Llavorae.cat, which together with Cedricat and Dinamis aims to generate new jobs in the sector of organic production and its progress towards a situation more strength, consolidation, cohesion and competitiveness.

L’espai INNOVA: a network of environmental entrepreneurs. A compilation of experiences on innovative projects on organic farming in Catalonia where the goal is to provide the opportunities and potential employment in the green sector in Catalonia and, simultaneously, to acknowledge those innovative driving experience and are operating in this area.

Hortus Eco News

Uso de cookies