Carpaccio of swordfish with vanilla oil and pink pepper

  • 300 g super fresh swordfish
  • ½ tbsp of rose peppercorns
  • a few leaves of red oak leaf lettuce
  • lemon juice
  • fleur de sel
  • 4 strips of orange peel
  • 1 dl olive oil with vanilla
Put the vanilla olive oil in a pan with the orange zest. Warm slightly, remove the pan from the heat and let cool. Cover and let it rest for a day. Cut the swordfish into as thin slices as possible and crush the peppercorns. Arrange the fish and beat on four plates. Spoon some vanilla oil on top and finish with a few drops of lemon juice, pepper and salt.

Grilled prawns or scampi with garlic and olive oil with herbs

COOKING TIME 10-20 minutes
  • Gambas,
  • Olive oil with garlic, southern herbs or pepperoni from La Huerta,
  • Look,
  • Lemon
  • Ciabatta or baguette
  • tools A grill plate, baking plate, bbq
preparation: First let the prawns thaw when you take them out of the freezer. And put them in Olive oil with herbs that you like, such as garlic or pepperoni. Let them withdraw for a while.
Once they have drawn in all the moisture, place them on the baking sheet. They only have to bake for about 2 minutes on each side. At the end of the baking time, add a few sliced ​​garlic cloves.

Vegetable pate with southern herbs

  • 500 gr. diced zucchini, eggplant & mushrooms
  • 50 gr. raw chicken livers
  • 250 g minced pork v / good quality
  • ½ block of chicken broth
  • 2 tablespoons chopped parsley
  • ½ dl. olive oil with southern herbs
  • 1 clove of garlic
  • salt pepper
  • nutmeg
  • a pinch of marjoram, sugar, thyme, ginger powder & ground laurel powder (in this order)
  • 100 gr. meat jelly
  • 50 gr. Mash of milk cooked groats
  • cut a whole eggplant into thin slices
blanch the mushrooms - fry the zucchini & eggplant cubes for 3 minutes in Southern seasoning olive oil - coarsely chop the livers & add the minced meat, the milk fare, the herbs & the salt - stir in the vegetable cubes by hand - add the mixture i / e pate form
 fry the eggplant / olive oil slices - cover the pie / eggplant slices
put the pie in the shape of the hot water bath in the pre-heated oven at 130 ° C & bake for 45 to 50 minutes.
take the mold out of the oven & let the pie cool - pour the lightly warmed & melted meat jelly over the pie
put everything 24 hours. i / d fridge

Indian baby soy sauce

INGREDIENTS (for 4 people):
  • 0.5 kilo pork chop with bone,
  • 2 onions,
  • 4 cloves of garlic,
  • 0.5 teaspoon pepper,
  • 2 tablespoons of vinegar,
  • 10 tablespoons sweet soy sauce (sweet)
  • ginger oil,
  • water and salt.
PREPARATION: Cut the pork chops or pork chops into not too small pieces and rub them with pepper, ginger oil and a pinch of salt. Let this withdraw for an hour. Finely chop the onions and garlic. Then roast the meat in the ginger oil until light brown and also fry the onions and garlic. Now add the soy sauce, vinegar, extra ginger oil and a dash of water. Let this simmer for at least two hours very gently. It will be most delicious if the baby prepares a day in advance and simply leaves it on fire one night. The intention is that some moisture remains, so make sure that it does not boil too much. Tasty with beans and glutinous rice.

Lamb in the wok with red pepper and oyster mushrooms

  • 500 g defatted lamb fillet
  • 1 red pepper
  • 1/2 bunch of spring onions
  • 2 cloves of garlic
  • 2 tablespoons OLIVE OIL PEPERONI
  • 20 beautiful oyster mushrooms
  • pepper and salt)
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons soy sauce
  • 2 tablespoons of water
  • fresh coriander leaves
Cut the lamb into half a centimeter slices.
Wash the bell pepper and remove the seed lists. Cut it into 2 cm pieces. Cut the spring onions diagonally into 1 cm pieces. Peel the garlic. Finely chop the garlic.
Stir the lamb with pepperoni olive oil and immediately add the oyster mushrooms. Season with pepper (and salt) to taste.
Add the red bell pepper, spring onions, pepperoni and garlic after 3 minutes.
Deglaze after another 3 minutes with balsamic vinegar, soy sauce and water.
Serve and sprinkle generously with the fresh coriander.

Lamb meat with olive oil with southern herbs

Preparation time 30 minutes
  • 500 gr. lamb,
  • olive oil with southern herbs from La Huerta,
  • fresh coriander,
  • saffron
  • iron pins (saté sticks),
  • grill plate, baking plate, bbq or casserole
METHOD OF PREPARATION: cut lamb into dice.
Marinade making olive oil with herbs, coriander and saffron ,.
Mix the marinade with lamb, let it sit in for 10 minutes and thread onto pens
Then bake on a hot grill or bbq.

Stir-fried turkey with tofu

INGREDIENTS (for four people):
  • 500 g turkey fillet
  • 2 carrots
  • 2 spring onions
  • 150 g oyster mushrooms
  • 100 g of shiitake
  • 250 g of broccoli
  • 1 tablespoon ginger (grated)
  • 1 egg
  • 150 g of tofu
  • 5 g of sugar
  • 2.5 tablespoons soy sauce (soy sauce)
  • 2 tablespoons saké
  • 2 cl ginger oil.
PREPARATION: Cut the turkey and the cleaned vegetables into pieces. Peel and grate the ginger. Finely chop the spring onions and the green foliage. Heat the ginger oil in the wok and briefly color the turkey cut into strips. Add the carrots, mushrooms and broccoli and spread the crumbled tofu on top. Bake while stirring and season with grated ginger, sugar, soy sauce and sake (or white wine). Stir in the beaten egg and finish with the spring onions. Serve with brown rice.

Tomato with mozzarella and basil

  • 1 Ruccola lettuce
  • 800 g Mozzarella
  • 8 tomatoes
  • 1 red onion (cut into fine rings)
  • 1 can of black olives
  • 2 tablespoons roasted pine nuts
  • 1 jar of chives (finely chopped)
  • 1 bunch of chopped, fresh basil (a few leaves)
  • 1 tablespoon Pesto
  • 1 tablespoon Balsamic vinegar
  • pepper and salt
  • 2 tablespoons olive oil WITH BASIL
Wash the Ruccola lettuce and drain well. Peel the red onion and cut it into fine rings (possibly with the help of a meat slicer). Clean the tomatoes and remove the hard crown and then cut into 5 equal parts. Cut the cheese into fine slices of approximately 0.3 cm thickness.
Mix the BASILUCUM olive oil with the pesto, the Balsamic vinegar and season with pepper, salt and the chopped basil.
Arrange a pile of lettuce in the middle of the plate and place a slice of cheese on it and then a slice of tomato. Now work "roof tile wise" until you have nicely divided the 5 slices of cheese and the 5 slices of tomato on the plate.
Cover with a spoon of the vinaigrette and finish with the pine nuts, the black olives, the basil leaves and the chopped chives.