Refreshing summer recipes
Mushroom and tofu tapenade
250g soft tofu,50g mushrooms,50 g oyster mushroom, 30 g of dehydrated boletus (or 150 g of any other mushroom),Salt,3 tender garlic sprouts,30 ml of extra virgin olive oil and a little more to fry
Soak the boletus. Chop the mushrooms small and fry over high heat with a little oil and salt until they are toasted.
Add the hydrated boletus and cook for 10 more minutes. Blend with the tofu, salt, extra virgin olive oil and three or four tablespoons of the liquid used to hydrate the boletus -if we have it, if not, cold water- until a creamy texture is obtained. Sauté the garlic sprouts cut into thin slices and serve on top.
For 9 servings of 4 pieces
For the truffles
250 ml of extra virgin arbequina olive oil (Escornalbou new season or Migjorn last season)
600 g of dark chocolate (80% cocoa) Premium quality
as a side dish
Maldon salt (a few crystals)
Walnuts (a few pieces)
Candied ginger (a couple of strips)
Candied chilli pepper (a drop of the cooking water)
For the ginger and chilli confit
20g ginger,20g fresh red chilli,100g white sugar,100 ml of water
- Start by sugarcotaing the ginger and chilli. Peel the ginger and cut it, like the chilli, into very thin strips. Heat the water and melt the sugar in it. Divide into two parts and cook the ginger and chilli separately for 5 minutes or until the water thickens. Reserve.
- In a bain-marie, melt the chocolate without exceeding 50 degrees. Once melted, turn off the heat in the bath and add the arbequina oil, mixing well with a spatula. Put in a 30 x 18 cm mold and leave to cool in the fridge for 24 hours.
- Cut into 36 portions and put them in a closed container in the coldest part of the fridge, coated with cocoa powder -leaving the rest of the cocoa at the base of the container-, and with a distance to prevent them from sticking together.. When serving, put a few Maldon salt crystals, a few pieces of walnuts, a couple of strips of ginger and two drops of the syrup used to cook the chillies on top of each of the four truffles in the portion. Serve immediately (and in the shade).
Carrot, nectarine, feta cheese salad
Ingredients for 4 people
2-3 large or 4 normal carrots
1 or 2 nectarines depending on their size (and depending on how sweet you want them)
50g toasted almonds (or hazelnuts or peanuts)
100g feta cheese
1 glass of water
1/2 cup mild vinegar (white wine or apple)
A piece of fresh ginger (optional)
7-8 tablespoons of extra virgin olive oil
Peel the carrots and make ribbons with them using the same peeler.
In a container that can be covered, mix the water with the vinegar - you can flavor the pickle with a spice such as bay leaf, garlic or thyme - and add the carrot. It is preferable to leave it overnight, but a couple of hours are enough for it to take on the flavor and texture.
Cut the nectarine as desired, in cubes or slices, chop the chosen nut and crumble the feta cheese.
Drain the carrot well and place it in the dish where it will be served, add the rest of the ingredients and dress with a generous splash of Mis Raices extra virgin olive oil and salt. Since the carrot already has the flavor of the vinegar, it is not necessary to dress it with anything else. Grate ginger on top if desired.
Honey lentils salad
Ingredients for 6 people: 1 jar of cooked lentils, 500 g of strawberries, 50 g of dried blueberries, 1 ripe avocado, 60 g of shelled pistachios, arugula, 80 ml of Extra Virgin Olive Oil, 1 tablespoon of honey, salt and Pepper.
Mix the honey with the Cornicabra extra virgin olive oil, salt and pepper. Wash the lentils in cold water. Wash and chop the strawberries, dice the avocado and mix it with the lentils. Add the other ingredients and dress with the oil mixed with the honey.Chill for half an hour in the fridge and serve.
Esgarraet valenciano cod
Ingredients for 4 people
150 g of salted cod crumbs
1 small garlic clove
3 beautiful bell peppers
Virgin olive oil to taste
Roasted or fried pine nuts
Bread to accompany
Roast the peppers on a tray in the oven at 190°, for at least 30 minutes until the skin turns black and the meat is tender. When they are toasted and soft, transfer to a container with a lid and leave to cool covered; they have to sweat, so then the skin separates more easily.
Meanwhile, wash the cod crumbs to remove surface salt. Finely shred and put in a bowl . Finely chop the garlic and add it to the cod.
When the peppers are cold, remove all the skin, the stem and the seeds, collecting all the liquid that it releases, which can be strained. Cut the pepper meat into thin strips and add to the cod.
Mix well and let stand overnight in the fridge; it is about the cod infusing its salt in the liquid of the peppers at the same time that it is impregnated with its sweetness.
The next day, try salt and rectify if necessary. Dress with good Argudell extra virgin olive oil to taste. Eat with good bread and with black olives or lightly roasted pine nuts in a pan if you like.
Watermelon, strawberry and feta cheese salad
Ingredients: 2 cups sliced strawberries, 2 cups diced watermelon, 2 cups halved cucumber slices, 1 cup crumbled feta cheese (can be swapped for diced blue cheese or queso fresco), 1 handful of leaves of fresh mint (or fresh basil), 1 tablespoon of turmeric, 1 handful of black olives (optional). For the vinaigrette: the juice of 1 lemon, 4 tablespoons of Arbequina extra virgin olive oil, 2 tablespoons of balsamic vinegar, salt and black pepper