Some recipes to enjoy with extra virgin olive oil and follow the Mediterranean diet and way of eating.
- a tablespoon of extra virgin olive oil
- black olives
- fruit juiceshoney.
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:
- 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
Ingredients for 4 people:
- 250 g of couscous
- 250 ml chicken broth
- 2 limes
- 150 g black olives
- 1 can of crab meat
- 1 can of piquillo peppers
- Arbequina extra Virgin olive oil
- pepper and salt
- Cut the peppers into small squares and also the olives.
- Put the couscous in the salad bowl and add the hot chicken broth and let it rest until everything is absorbed.
- Grate the limes and squeeze their juice.
- Add all the remaining ingredients little by little
- Season with the juice and zest of the limes, salt and pepper with the Arbequina olive oil and stir.
- small cauliflower,
- ½ small broccoli
- 2 eggs
- 2 tomatoes
- 200 g of fresh cheese
- 1 green bell pepper
- 3 lettuce leaves
- 1 sprig of coriander
- 1 lemon
- Extra virgin olive oil
Remember that vegetables retain a greater number of vitamins if they are cooked raw or undercooked. This raw cauliflower salad has enormous nutritional benefits. This is also enhanced because the cauliflower has not been cooked and it maintains all its nutrients.
Cauliflower is an excellent source of vitamin C. It has antioxidant effects on the body, which means that it strengthens the immune system and protects healthy cells. How to make raw cauliflower salad:Wash the cauliflower and broccoli under running water.
Then let it dry well. Once both ingredients are dry, proceed to cut them into very small pieces. A practical way is to chop the cauliflower and put it in a blender and give small motor strokes. This way it will be well crumbled. Do the same with the broccoli.
Reserve in a medium salad bowl.Heat water in a small saucepan. When the water starts to boil, add the two eggs. Cook for 12 minutes, remove and put them in cold water. After three minutes, remove the shell and cut into small pieces. Add a pinch of salt and add to the salad bowl with the raw cauliflower and broccoli.
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
- Sherry vinager
- Picual extra virgin olive oil
- Anise powder
- some mint leaves
- For prawn bread couscous:12 prawn bread wafers
- Cooking extra virgin olive oil
- Edible 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
- 2 lettuce (The outer leaves, washed, cut)
- 1 1⁄4 l vegetable broth (best hot)
- 1 onion (peeled and sliced)
- 1 celery stick (washed and cut)
- 1 potato (large, peeled and sliced)
- 3 tbsp olive oil
- salt and pepper (to taste, white pepper)
- 125 ml liquid cream
We heat the oil in a small pot. Sauté the onion, celery and lettuce for 4-5 minutes.We add the cut potato and we give it a couple of turns.Add the broth and let it come to a boil.
We lower the heat and let the soup simmer for 20 minutes, or until the potato is tender.Remove the pot from the heat and blend the soup with the blender, or the food processor, until obtaining a homogeneous puree.We let the lettuce soup cool down to room temperature. We refrigerate it for at least 2 hours.Just before serving, add the cream and season with salt and pepper.
Tender 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.
- 225 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 juice
- 1 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.