Goat cheese salad with mango and extra virgin olive oil
INGREDIENTS FOR DICE CHEESECAKE:
350 g goat cheese
150 g cream
14 g of gellan gum
50 ml of Extra Virgin Olive Oil
200 g of mango puree
2 sheets of gelatin
INGREDIENTS FOR COOKIE Gingerbread:
80 ml of milk
20 g of powdered spices
100 g almond flour
40 g flour
Salt c. s.
INGREDIENTS FOR SALAD:
INGREDIENTS FOR BITTER AND PICA Vinaigrette:
50 ml of vinegar Chardonnay
150 ml of Extra Virgin Olive Oil Sandúa Great Selection
Loaf toasted bread with garlic and extra virgin olive oil
-We recommend Pan bread loaf.
-1 clove garlic
Extra virgin olive oil Capricho by Sandúa Arbequina
Cut a slice of bread or more, as you have hunger and roast. If you do not have toaster nothing happens. You put a frying pan and when hot well miss the slice of bread in keeping an eye on the bread lightly browned without being burned.
While the bread is toasting in the pan, peel the garlic clove and cut a half ot it.
Once the bread is ready, rubs one side of the medium roasted garlic clove. It is flavored bread, so do not rub it with panache but the garlic flavor is too strong.
The next step is to spray some extra virgin olive oil from Arbequina Sandúa Capricho by Sandúa on toast and that will give a unique and different flavor. Let stand a few seconds until the oil toast absorb it.
Accompany toast with your favorite coffee with milk. Find your favorite place, take the newspaper and begins your day with healthy and balanced.
Caprese salad with dressing extra virgin olive oil
– 1 large tomato.
– 250 g of fresh buffalo mozzarella
– Some fresh basil leaves
– Extra virgin olive oil Capricho by Sandúa Empeltre Sandúa
– Freshly ground black pepper
Wash well and we start tomato slices. If you do not like tomato skin, or very simply, you can scald a few seconds and peel.
We set also sliced mozzarella.
Alternate tomato slices with mozzarella and fresh basil put above.
Salt and pepper to taste and sprinkle everything with a splash of extra virgin olive oil Capricho by Sandúa Empeltre.
Ingredients for 4 people
300-400 gr. frozen peeled prawn, 500 gr. spaghetti, 4 cloves garlic, one or two dry chillies, half a teaspoon of paprika, salt, 100 cc. Extra virgin olive oil Great Selection Sandúa, two tablespoons of chopped fresh parsley.
The first is to heat the water to cook the spaghetti in a large pot, at least two liters of water or something else. When a boil add a tablespoon of salt, waiting to boil again and add the pasta, stirring. Boil until it is “al dente” controlling the time to package instructions.
Chocolate with 70% cocoa
Extra virgin olive oil Capricho by Sandúa
Now it’s strawberry season, go for a dessert that will surprise your guests for its texture and flavor, exquisite combination of chocolate with extra virgin olive oil and strawberries.
We found this recipe in Beatrice www.verema.com blog. And as we indicated, it is essential to choose the right material to succeed in the result, so the EVOO has to be Capricho by Sandúa.
1/2 liter of milk
4 egg yolks
12 strands of saffron
50gr extra virgin olive oil Great Selection Sandúa
To decorate saffron threads
Boil the milk with saffron
Mix the sugar, egg yolks and extra-virgin olive oil Great Selection Sandúa
Add the milk to the mixture
Set it on fire without boiling but just until the moment before
Cool rapidly over a bowl of ice and introduce into rectangular pan and put in the freezer.
It is advisable to occasionally remove from freezer and move to not crystallize.
In the case of ice cream, put the mixture and do butter
Follow the instructions for to make an amazing jellybeans!
120 g of water
170 g sugar
25 g glucose
1/2 vanilla pod
250 gr of extra virgin olive oil Great Selection Sandúa
10 sheets of gelatin
I show the glucose that I used, is a fondant in creative pastry shops, so fashionable, you can find it without problems.
We put glucose, sugar and water, if you have Thermomix 7 minutes, speed 1 to 90. If you do not have Thermomix, you put these three things in a saucepan and a put thermometer reaches 90 ° C.