Hortus Eco News


Now begins the season of figs, so, we present a dish made with this fruit and served with organic white onion “sofrito”. Ingredients: 1 cut round / 800 g veal 500 g dried figs 150g organic white onion “sofrito” HORTUS 100 g Carrot 1 sprig of thyme 200 g of tomato Stale wine 100ml 1/2 L of broth Salt and pepper To make the bite: 50 g of roasted almonds 30g organic toasted hazelnuts HORTUS 1 cookie 2 sprigs of parsley Preparation: Roast the beef, seasoned to the pan or baking. Once very golden on all sides, add the head of garlic, cut tomatoes into quarters and carrots peeled and chopped into slices of 3 cm. Add, also, thyme and roasted onion. Leave it to cook for about 10 minutes and then you throw the stale wine. Let him reduce and add ye broth. Let him bake three quarters of an hour, or until meat is tender. Remove yourselves meat and strain out the juice. Once the meat is cold Withdraw the thread, and reservadla cortadla. You put the strained juice to fire again and add ye a snack made with almonds and roasted peeled hazelnuts and cookie, along with the parsley. Add the sliced meat and let it warm up all together. Put the figs, previously washed, blanched and let them cool in the same water, boil 10 minutes and let them take the strained juice before adding the meat cut. Add 100 ml of white wine and let it simmer about 1 hour. Add the sliced meat and juice and let it cook all together 5 minutes.
In HORTUS APRODISCAe believe in eco-tourism and sustainable tourism called slow , traveling at a different pace , a new trend different alternative to traditional tourism , is an approach to tourism activities in which sustainability is privileged , preservation , appreciation the environment ( both natural and cultural ) that sensitizes hosts and travelers . Although there are different interpretations , ecotourism tourism is promoted as ” ethical ” as reflected in the structure and operation of enterprises / groups / cooperatives that are dedicated to providing this service. It is necessary therefore to look for a real integration between the environment and the visitor . We believe that our region offers a range of possibilities for the conscious traveler , with sensitivity , with respect to the local culture and committed to traveling. For all this we consider vital to emphasize the dissemination of this other way to travel at a different pace , a paradigm shift for the society we live in that everything is done in a hurry and do not enjoy the little moments that gives us our landscape and culture. Our region has everything from before, today and tomorrow that the traveler can appreciate enjoying our environmental values , cultural and gastronomic. Fruit of the efforts made by farmers , technicians and consumers , organic production is consolidating and start enjoying the institutional recognition . At home, has marked the entry into a phase of effervescence of the organic sector with a notable increase in consumption and the proliferation of producers, processors and marketers , who do a good job and highlight the need to be consistent with our territory and how to keep it that have implemented our ancestors for years , this awareness brings us to recover a way to cook much more tied to the land and to ask , investigate what were the ingredients and products , such as preparing and cooked . All the teachings that gave the land to be planted if we pick a good future. Do not want to forget where we come from or where we’re going , encouraged towards the path values such as respect for the environment and all the earth gives us . In HORTUS APRODISCAe we are constantly concerned with this kitchen , for us it is a bet that linked with the slow movement can be called “slow cooking ” and that is the basis of organic products we make, with slow cooking recipes.
To bid farewell August, we recommend a barbecue this weekend … will delight young and old. Ingredients: 4 Burgers 250 g each 4 Rolls Round Grated Parmesan cheese Roasted Onion ECO Hortus 4 new potatoes 1 head of garlic Olive oil Vinegar Salt Cumin Coriander Fresh Tomato Arugula Preparation: First of all, place the grated parmesan on a grill tray on greaseproof paper and cook it on the barbecue covered about 200 ° C for five minutes. Over time we remove the tray from the heat and let cool. Then, we have burgers on the grill, let it be marked and then, cover the grill for the meat is cooked through.Then wrap the potatoes in foil and introduce the coals for 20-25 minutes. For the green sauce in a bowl mix garlic, salt and cumin. Incorporate vinegar, cilantro, oil and grind. To serve burgers on buns with some little spons of Hortus Organich Onion Sauce, with slices of tomato and a bit of arugula. Accompany mojo and potatoes.
The warm touch of this salad makes delicious and complete aswell. Ingredients: A piece of julienned cabbage Lettuce Nuts Fresh cheese A few pieces of bacon Mushrooms Some asparagus tips Cut the lettuce and cabbage and reserve. Saute the mushrooms and asparagus tips in the pan. Gilded bacon bits equally. We make a vinagrette with: Balsamic vinegar A spoonful of orange marmalade Hortus A pinch of salt Olive oil. The proportion of the vinagrette three parts oil to one of vinegar. Stir everything and assemble our salad placing the hot components above with our vinaigrette. Delicious.
Today we have prepared these cuttlefish skewers with romesco sauce, accompanied by potatoes candied. The cuttlefish skewers are easy to make and ideal for the summer, can be prepared in the kitchen of their home or at a barbecue, tasting is comfortable and exquisite to the palate. Mediterranean flavors, traditional and desirable always. Ingredients: 12 small cuttlefish, extra virgin olive oil, fine sea salt, red salt. coriander HORTUS Romesco Sauce Preparation: Prepare the skewers, for which only need to clean the cuttlefish and string them on a skewer stick, whether wood or stainless steel. When the kebabs (must serve freshly made), put a little olive oil and make a grill over medium-high with a little salt, turning from time to time to that are made evenly, until tender and lightly browned. Potatoes can be present in cylinders, as we have done and for which we used a pastry cutter, or cut into cubes (in either case, keep the potato cuttings to make a Parmentier). Put plenty of olive oil in a pan for frying. By having a significant thickness, previously should confit and when tender, fry over high heat to take a golden color. To serve: Serve on plates 3 tablespoons HORTUS romesco sauce and placed on each cylinder of potato confit with a little Maldon salt and coriander leaves. Paint the plate with a generous spoonful of salsa romesco HORTUS and she places the cuttlefish skewer seasoned with a bit of red salt. It ends with a thread of olive oil on the skewer and add, if you want you dehydrated chopped black olives.

rodo-de-vedella-amb-figues-i-rostit-de-ceba Now begins the season of figs, so, we present a dish made with this fruit and served with organic white onion “sofrito”.

Ingredients:

1 cut round / 800 g veal
500 g dried figs
150g organic white onion “sofrito” HORTUS
100 g Carrot
1 sprig of thyme
200 g of tomato
Stale wine 100ml
1/2 L of broth
Salt and pepper

To make the bite:

50 g of roasted almonds
30g organic toasted hazelnuts HORTUS
1 cookie
2 sprigs of parsley

Preparation:

Roast the beef, seasoned to the pan or baking. Once very golden on all sides, add the head of garlic, cut tomatoes into quarters and carrots peeled and chopped into slices of 3 cm. Add, also, thyme and roasted onion. Leave it to cook for about 10 minutes and then you throw the stale wine. Let him reduce and add ye broth.
Let him bake three quarters of an hour, or until meat is tender. Remove yourselves meat and strain out the juice. Once the meat is cold Withdraw the thread, and reservadla cortadla.
You put the strained juice to fire again and add ye a snack made with almonds and roasted peeled hazelnuts and cookie, along with the parsley.
Add the sliced meat and let it warm up all together.
Put the figs, previously washed, blanched and let them cool in the same water, boil 10 minutes and let them take the strained juice before adding the meat cut.
Add 100 ml of white wine and let it simmer about 1 hour. Add the sliced meat and juice and let it cook all together 5 minutes.

slow-cooking-3

In HORTUS APRODISCAe believe in eco-tourism and sustainable tourism called slow , traveling at a different pace , a new trend different alternative to traditional tourism , is an approach to tourism activities in which sustainability is privileged , preservation , appreciation the environment ( both natural and cultural ) that sensitizes hosts and travelers .

Although there are different interpretations , ecotourism tourism is promoted as ” ethical ” as reflected in the structure and operation of enterprises / groups / cooperatives that are dedicated to providing this service.

It is necessary therefore to look for a real integration between the environment and the visitor . We believe that our region offers a range of possibilities for the conscious traveler , with sensitivity , with respect to the local culture and committed to traveling.

For all this we consider vital to emphasize the dissemination of this other way to travel at a different pace , a paradigm shift for the society we live in that everything is done in a hurry and do not enjoy the little moments that gives us our landscape and culture.

Our region has everything from before, today and tomorrow that the traveler can appreciate enjoying our environmental values , cultural and gastronomic.

Fruit of the efforts made by farmers , technicians and consumers , organic production is consolidating and start enjoying the institutional recognition . At home, has marked the entry into a phase of effervescence of the organic sector with a notable increase in consumption and the proliferation of producers, processors and marketers , who do a good job and highlight the need to be consistent with our territory and how to keep it that have implemented our ancestors for years , this awareness brings us to recover a way to cook much more tied to the land and to ask , investigate what were the ingredients and products , such as preparing and cooked . All the teachings that gave the land to be planted if we pick a good future. Do not want to forget where we come from or where we’re going , encouraged towards the path values such as respect for the environment and all the earth gives us .

In HORTUS APRODISCAe we are constantly concerned with this kitchen , for us it is a bet that linked with the slow movement can be called “slow cooking ” and that is the basis of organic products we make, with slow cooking recipes.

HAMBURGUESAS

To bid farewell August, we recommend a barbecue this weekend … will delight young and old.

Ingredients:

4 Burgers 250 g each
4 Rolls Round
Grated Parmesan cheese
Roasted Onion ECO Hortus
4 new potatoes
1 head of garlic
Olive oil
Vinegar
Salt
Cumin
Coriander
Fresh Tomato
Arugula

Preparation:

First of all, place the grated parmesan on a grill tray on greaseproof paper and cook it on the barbecue covered about 200 ° C for five minutes.
Over time we remove the tray from the heat and let cool. Then, we have burgers on the grill, let it be marked and then, cover the grill for the meat is cooked through.Then wrap the potatoes in foil and introduce the coals for 20-25 minutes.
For the green sauce in a bowl mix garlic, salt and cumin. Incorporate vinegar, cilantro, oil and grind.
To serve burgers on buns with some little spons of Hortus Organich Onion Sauce, with slices of tomato and a bit of arugula. Accompany mojo and potatoes.

Amanida Tebia_Pet

The warm touch of this salad makes delicious and complete aswell.

Ingredients:

A piece of julienned cabbage
Lettuce
Nuts
Fresh cheese
A few pieces of bacon
Mushrooms
Some asparagus tips

Cut the lettuce and cabbage and reserve. Saute the mushrooms and asparagus tips in the pan. Gilded bacon bits equally.

We make a vinagrette with:

Balsamic vinegar
A spoonful of orange marmalade Hortus
A pinch of salt
Olive oil.

The proportion of the vinagrette three parts oil to one of vinegar.

Stir everything and assemble our salad placing the hot components above with our vinaigrette.

Delicious.

Today we have prepared these cuttlefish skewers with romesco sauce, accompanied by potatoes candied.

The cuttlefish skewers are easy to make and ideal for the summer, can be prepared in the kitchen of their home or at a barbecue, tasting is comfortable and exquisite to the palate. Mediterranean flavors, traditional and desirable always.

Ingredients:

12 small cuttlefish,
extra virgin olive oil,
fine sea salt,
red salt.
coriander
HORTUS Romesco Sauce

Preparation:

Prepare the skewers, for which only need to clean the cuttlefish and string them on a skewer stick, whether wood or stainless steel.
When the kebabs (must serve freshly made), put a little olive oil and make a grill over medium-high with a little salt, turning from time to time to that are made evenly, until tender and lightly browned.

Potatoes can be present in cylinders, as we have done and for which we used a pastry cutter, or cut into cubes (in either case, keep the potato cuttings to make a Parmentier). Put plenty of olive oil in a pan for frying. By having a significant thickness, previously should confit and when tender, fry over high heat to take a golden color.

To serve:

Serve on plates 3 tablespoons HORTUS romesco sauce and placed on each cylinder of potato confit with a little Maldon salt and coriander leaves. Paint the plate with a generous spoonful of salsa romesco HORTUS and she places the cuttlefish skewer seasoned with a bit of red salt. It ends with a thread of olive oil on the skewer and add, if you want you dehydrated chopped black olives.

Hortus Eco News

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