Some recipes to enjoy with extra virgin olive oil and follow the Mediterranean diet and way of eating.
- Olympic breakfast
Yogurt,a tablespoon of extra virgin olive oil, black olives, fruit juices, honey. That´s how the Greek enjoy their breakfast whether they are watching the Olimpic Games or not! It´s a very healthy way of starting the day, Ive never started a day eating olives but since a few years ago Ive started with a table spoon of evoo and have my dosis of antioxidants ticked from an early start.
- Granada and apple salad
For 4 people:
Endives,1 pomegranate,1 green apple,150 g of semi-cured cheese
1/2 lemon,1 tablespoon mustard,2 tablespoons of honey, 3 tablespoons vinegar,9 tablespoons Argudell extra virgin olive oil
Separate the leaves from the endive, removing those that are thicker and harder. Wash them, drain them very well and dry them with absorbent kitchen paper. Chop them up with your hands.
Put the mustard, honey, vinegar and a pinch of salt in a bowl. Beat with rods until you get an emulsified mixture. Add the oil in a fine thread without stopping mixing with the rods, until completely incorporated. Cut the pomegranate in half, extract the grains and remove all the yellow membrane.
Cut the cheese into small cubes. Squeeze the lemon and strain the juice obtained. Wash the apple and dry it with kitchen paper. Cut it into quarters, remove the core and cut it into thin slices. Drizzle with the lemon juice so they don't darken.
Assemble the salad by distributing the endive on the plates, add the apple, the cheese and the pomegranate. Sprinkle with the previously prepared vinaigrette, stir gently and serve immediately.
- Cuscus , peppers, olives
- Raw Coliflower, herbs, Granada,walnuts: chew thoroughly and eat slowly
- Cuscus with prawns and onion.
100 g of couscous,6 medium prawns,1 spring onion,1/4 of red pepper,2 mushrooms,1 carrot,2 green beans,3 mini-leeksfresh mini-corn,Water,Sherry vinager, Picual extra virgin olive oilSalt,Pepper,anise powder,some mint leaves
For prawn bread couscous:12 prawn bread wafersCooking extra virgin olive oiledible marigold petals fresh chives
Preparation of the Couscous recipe with prawns and vegetables:
Peel the prawns and separate the heads. Reserve everything. Chop the vegetables well: the red pepper, half a carrot, the leeks, the mushrooms, the green beans and remove a few rings from the chive. Cook them over low heat with a drizzle of oil. Salt pepper. Pour in another drizzle of oil and a little sherry vinegar. Remove and reserve them. For the couscous broth, put a drizzle of olive oil over low heat in a saucepan and add the green part of the onion, half a carrot, the prawn heads and a little anise powder. Cover it with water and season. Cook and strain the broth. Spread the couscous on a baking sheet. Put some mint leaves on top and pour the broth. Season. Cover it with plastic wrap and let it rest. When it absorbs the liquid, separate the couscous with the help of a fork and add a few drops of oil to loosen the grains. Reservation. Season the peeled prawns and brown them in the pan with a drizzle of oil. Reservation. For the prawn bread couscous, crush the prawn bread wafers and bathe them in hot oil for a few seconds. Strain and mix with a little chopped chives and edible marigold petals. For the mini-corn couscous, shell the mini-corn and set it aside. Serve 3 stacks of different types of cooked couscous: traditional, prawn bread, and mini-corn. Place the prawns around and decorate with the vegetables. Origin of the recipe: Maghreb (Morocco, Algeria and Tunisia)
- Cold lettuce soup
7. Fish BBQTender pieces of salmon and monkfish marinated in lemon juice and whole wheat mustard, grilled with prawns and served with fresh pepper, onion and parsley sauce. INGREDIENTS225 g salmon (skinless and boneless, cut into cubes)225 g monkfish (clean, diced)16 prawns (raw, peeled, without the central vein)1 lemon (large cut into 8 wedges)1 tbsp mustard (prepared grain mustard)1 tbsp lemon juice1 tbsp dill (optional, fresh dill)1 tbsp olive oil (plus more for basting on skewers)2 limes (zest and juice)1 bell pepper (clean, diced)1 onion (small, peeled and minced)6 sprig of parsley (fresh leaves, chopped)3 tbsp vinegar
To marinate Mix the grain mustard, lemon juice and dill in a bowl.We put the salmon, the monkfish and the prawns in a deep plate, or in a glass dish, and pour the marinade on top. We mix to cover the fish well.Cover the fish and refrigerate it for at least 30 minutes.We mix the olive oil, the zest and the juice of lime, pepper, onion, parsley and vinegar in a bowl to make the fresh sauce. We refrigerate it.To cook We heat the grill or the oven grill.We fry a piece of fish, prawns and lemon on small skewers.We paint the skewers with Mis Raices olive oil and grill the skewers for 5-6 minutes on each side 12 cm from the heat source.To serve, we put 2 skewers on each plate with 2-3 tablespoons of sauce on the side.