Hortus Eco News

If you are of those who do not have time to cook and want a simple and delicious dish …. today we present a recipe with fresh pasta that I am sure you will like it.

Ingredients:

• Goat cheese ravioli with carrot of Fundació Onyar
• Organic pesto sauce Hortus Aprodiscae
• Pine nuts for garnish

Preparation:

1. The fresh pasta Onyar la Selva is stuffed with goat cheese, onion, carrot, oil, salt and breadcrumbs, just boil 2 minutes.
2. Now you can serve the dish accompanied with pesto eco room to taste and a few pine nuts for garnish.

Photography adapted from: ow.ly/YVkyY

Where can you find pasta and pesto sauce?

• Online Store Hortus
• Hortus Network

Today we present a super easy and healthy recipe, it is a plate of grilled vegetables accompanied by our organic romesco sauce.

Ingredients: 

• Zucchini
• Red pepper
• Green pepper
• Onion
• Organic romesco sauce Hortus Aprodiscae

Elaboration:

1. No need to explain a lot of things, just make grilled vegetables, baked or pan and accompany them with organic romesco sauce.

Excerpted and adapted from: http://ow.ly/Y47Ym

Where can you find our romesco sauce?

• Online Store Hortus
• Hortus Network

Today we present a traditional dish of Catalan cuisine, ideal for autumn with input from the cold and is made with organic whithe onion “sofrito” as a culinary base.

Ingredients for 4 people:

• 1 rabbit farm 1 kg and 200 g approx. purchased clean
• 3 large tomatoes
• 3 potatoes
• 40 g butter
• 4 tablespoons of Organic white onion “sofrito” Hortus Aprodiscae
• Half a glass of water and half a glass of white wine
• 6 cloves of garlic
• Laurel
• Extra virgin olive oil
• Salt

Preparation:

1. We wash the potatoes and introduced into a pot unpeeled. Cover with water and salt, cover the pot and simmer for 20 minutes. Let them temper in the same cooking water.
2. While still hot inside, peel and pass through a food mill over the butter at room temperature. Add salt and pepper, mix homogeneously and reserve the puree.
3. Cut the rabbit into pieces keeping the shoulders and thighs whole, in a clay pot with a little oil gilded pieces of rabbit.
4. Once a golden, about 10 minutes. The reserve. In the same pan and oil add the tomatoes cut into cubes without skin and seeds and whole garlic slices.
5. Stir a little. And then we pour the water, wine, bay leaves and rabbit we had booked.
6. Cover the pan and let simmer about 45 minutes. During we are stirring and let’s see if we need to add a little water.
7. In parallel, add spoonfuls of fried organic white onion “sofrito”, and leave about 15 minutes.
8. We can serve the dish accompanied by mashed potatoes.

Excerpted and adapted from and photograph: http://ow.ly/TQDx8  http://ow.ly/TQDNK

Where can you find our organic white onion “sofrito”?

• Hortus Store  (Montblanc)
• Hortus Network

We present a very simple but very tasty recipe that is sure you will like, with a special touch of organic spicy tomato marmalade.

Ingredients:

• Extra virgin olive oli
• 150 g flour
• 2 eggs
• 150 g of breadcrumbs
• 250 g camembert cheese
• 2 tablespoons of Organic spicy tomato marmalade HORTUS APRODISCAe

Elaboration:

1. Cut the Camembert into eight portions. Spending lots in the flour, then beaten egg and finally the breadcrumbs. Put an hour in the refrigerator.
2. Put the fire in a pan with olive oil frying portions over low heat until golden. Take it out and put it with paper towels.
3. Serve the dish with cheese and organic spicy tomato marmalade.

Excerpted and adapted from: ow.ly/SsQ3W

Where can you find our organic spicy tomato marmalade?

• Hortus Store  (Montblanc)
• Hortus Network

We present a recipe from Italy and adapted to our pleasure to add a different touch with our organic white onion “sofrito”.

Ingredients:

• 1brécol romanesco
• 1 small can of anchovies with oil
• 2 tablespoons of organic white onion “sofrito” HORTUS APRODISCAe
• 2 cloves garlic, crushed
• Pasta (to taste)
• Extra virgin olive oil
• 1 handful of pine nuts
• Fresh parsley, chopped
• Flakes of Parmesan cheese
• salt

Preparation:

1. We begin by separating the branches of romanesco broccoli and steaming it between 15 and 20 minutes. Very cool immediately in cold water so they do not lose chlorophyll and drain.
2. Cook the pasta in a pot with lightly salted water. Cooking time to follow the manufacturer’s instructions. Drain the pasta.
3. Brown the pine nuts with a pinch of salt in a skillet or wok. When browned, remove from pan and set aside on paper towels.
4. In the same skillet or wok, fry the crushed garlic and add the organic white onion “sofrito”.
5. Add items anchovies and mix well.
6. Pour the pasta, stirring to mix well. Gradually add romanesco broccoli florets and stir with a wooden spoon to mix everything well.
7. Add the toasted pine nuts over the pasta in each dish just before serving sprinkle the chopped parsley and Parmesan flakes.

Excerpted and adapted from: http://ow.ly/Ilg0c