Hortus Eco News


We present a funny cap and giving a different touch with our Organic Spicy Tomatoe Marmalade. Ingredients for 4 people: 2 flour wafers (Bimbo) 200g Organic Spicy Tomatoe Marmalade HORTUS APRODISCAe olive oil a branch of basil Brie cheese 200g 3 canned sardines in oil pickles Procedure: One of the interesting things about this recipe is that most of the ingredients can be prepared the day before leaving. The first thing you can do is chop the basil and put it in a glass bottle with 200 ml of olive oil. Also the day before, you can leave cut pickles. Cut them in half and make small squares. To mount the cover, first cut two rectangles of each wafer and wiping the plate with a little oil. When they caught a tan, you can remove the wafers and you will see how, once, are rigid and toast. We distributed jam slightly above the wafer. We put the two strips of brie. On top of the brie, the two backs will no spine sardine or the gut, which is important is that they are preserved with oil and pickled, they would kill the taste of the other ingredients. To decorate the plate, put the pickle and perfumaremos scattered throughout with basil oil. Extrated from: http://www.petitchef.es/recetas/tapa-de-sardines-amb-brie-i-melmelada-de-tomaquet-fid-1215851
Today has gone an interview published on the back cover of the local newspaper “Nova Conca” talking about the 25 years of the company and also on organic farming HORTUS our project.
We propose a different way to accompany your favorite dough with our Organic Romesco sauce with it gettin a tasty dish, juvenile and original. Ingredients for 3 or 4 people: 8 colori Capellacci Pasta (250 gr.) Or you want 1 box of bacon cut into strips grated emmental 1 small brick of cream to cook organic romesco sauce HORTUS APRODISCAe oil, salt and bay leaf Procedure: Put in a pot to boil water by adding a bay leaf, a little oil and salt. Boil pasta as it cooks and put the bacon in a pan without oil and fry-what, when starting to brown add the cream to reduce when it has reduced a bit add the cheese and you remove everything, then take it out and reserves. When you have boiled pasta and can drain and mix with romesco sauce, and serve everything put on a plate with the bacon and cheese that we have prepared. Finally put some thyme. Extrated from: http://cuinant.blogspot.com.es/2010/11/pasta-con-salsa-romesco.html
*Hortus Aprodiscae* project has been honoured with a special mention at the awards *“Eco-eLabora-SEAE”* to *the generation and dissemination of knowledge, innovation in industry and ecological development, business model and social integration.* The Spanish Society of Organic Agriculture (SEAE) will celebrate its 20th anniversary this year from the 26th to 29th of September and it will take place in Albacete at its biannual Congress X. Dedicated to promoting organic production and farming under the theme “Resilience, innovation, competitiveness and efficiency from Agroecology “. The awards will be given during the ceremony at its first edition “Eco-eLabora-SEAE” the generation, management and dissemination of knowledge and innovation in agroecology and organic production. These awards recognize those individuals or entities who contribute to agribusiness model and agro management that combines quality food production and natural resource conservation, considering agriculture and organic farming as a key driver for the challenges the sector faces such as the conservation and enhancement of biodiversity, mitigation / adaptation to climate change, water scarcity and sustainable rural and landscape development.
On Tuesday, September 18 from 12 noon to 12 midnight at Plaza del Rei Tarragona, held the official presentation of the SLOW FOOD TARRACO movement in “Santa Teca 2012” a gastronomic journey with artisanal and local organic products. You will find a careful selection of the best food products of Tarragona, where there where workshops on cooking, products tasting, sustainable information, music and performances. The Association it is formed by small organic farmers, artisans, chefs and people related to the slow food movement concerned about natural and healthy eating. HORTUS APRODISCAe is member of the Associació Ecològica Gent del Camp, a group of ecological farmers and processors of Tarragona who have joined forces to continue working for the local agriculture, supporting agroecology in our region with values as cooperation, equality and solidarity. Restorers group TARRACO SLOW FOOD delighted us with some tastings made with organic products and one of them used our organic spicy tomatoes marmalade ECO Hortus.

We present a funny cap and giving a different touch with our Organic Spicy Tomatoe Marmalade.

Ingredients for 4 people:

2 flour wafers (Bimbo)
200g Organic Spicy Tomatoe Marmalade HORTUS APRODISCAe
olive oil
a branch of basil
Brie cheese 200g
3 canned sardines in oil
pickles

Procedure:

One of the interesting things about this recipe is that most of the ingredients can be prepared the day before leaving. The first thing you can do is chop the basil and put it in a glass bottle with 200 ml of olive oil. Also the day before, you can leave cut pickles. Cut them in half and make small squares.
To mount the cover, first cut two rectangles of each wafer and wiping the plate with a little oil. When they caught a tan, you can remove the wafers and you will see how, once, are rigid and toast. We distributed jam slightly above the wafer. We put the two strips of brie. On top of the brie, the two backs will no spine sardine or the gut, which is important is that they are preserved with oil and pickled, they would kill the taste of the other ingredients.
To decorate the plate, put the pickle and perfumaremos scattered throughout with basil oil.

Extrated from: http://www.petitchef.es/recetas/tapa-de-sardines-amb-brie-i-melmelada-de-tomaquet-fid-1215851

Today has gone an interview published on the back cover of the local newspaper “Nova Conca” talking about the 25 years of the company and also on organic farming HORTUS our project.

We propose a different way to accompany your favorite dough with our Organic Romesco sauce with it gettin a tasty dish, juvenile and original.

Ingredients for 3 or 4 people:

8 colori Capellacci Pasta (250 gr.) Or you want
1 box of bacon cut into strips
grated emmental
1 small brick of cream to cook
organic romesco sauce HORTUS APRODISCAe
oil, salt and bay leaf

Procedure:

Put in a pot to boil water by adding a bay leaf, a little oil and salt. Boil pasta as it cooks and put the bacon in a pan without oil and fry-what, when starting to brown add the cream to reduce when it has reduced a bit add the cheese and you remove everything, then take it out and reserves.
When you have boiled pasta and can drain and mix with romesco sauce, and serve everything put on a plate with the bacon and cheese that we have prepared.
Finally put some thyme.

Extrated from: http://cuinant.blogspot.com.es/2010/11/pasta-con-salsa-romesco.html

Hortus Aprodiscae project has been honoured with a special mention at the awards “Eco-eLabora-SEAE” to the generation and dissemination of knowledge, innovation in industry and ecological development, business model and social integration.

The Spanish Society of Organic Agriculture (SEAE) will celebrate its 20th anniversary this year from the 26th to 29th of September and it will take place in Albacete at its biannual Congress X. Dedicated to promoting organic production and farming under the theme “Resilience, innovation, competitiveness and efficiency from Agroecology “.

The awards will be given during the ceremony at its first edition “Eco-eLabora-SEAE” the generation, management and dissemination of knowledge and innovation in agroecology and organic production. These awards recognize those individuals or entities who contribute to agribusiness model and agro management that combines quality food production and natural resource conservation, considering agriculture and organic farming as a key driver for the challenges the sector faces such as the conservation and enhancement of biodiversity, mitigation / adaptation to climate change, water scarcity and sustainable rural and landscape development.

On Tuesday, September 18 from 12 noon to 12 midnight at Plaza del Rei Tarragona, held the official presentation of the SLOW FOOD TARRACO movement in “Santa Teca 2012” a gastronomic journey with artisanal and local organic products. You will find a careful selection of the best food products of Tarragona, where there where workshops on cooking, products tasting, sustainable information, music and performances.

The Association it is formed by small organic farmers, artisans, chefs and people related to the slow food movement concerned about natural and healthy eating. HORTUS APRODISCAe is member of the Associació Ecològica Gent del Camp, a group of ecological farmers and processors of Tarragona who have joined forces to continue working for the local agriculture, supporting agroecology in our region with values as cooperation, equality and solidarity.

Restorers group TARRACO SLOW FOOD delighted us with some tastings made with organic products and one of them used our organic spicy tomatoes marmalade ECO Hortus.

Hortus Eco News

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