Peppers and anchovies sauce:
2 Tomato, 4 piquillo peppers, 4 anchovies, macadamia/walnuts , 60ml evoo hojiblanca, vinegar,salt, blend and add cheese.
Garlic and walnuts sauce:
Soak bread in milk until it gets soft, add garlic, evoo hojiblanca The Legend, walnuts, salt, oregano and black pepper. Blend. Add more walnuts and parsley and enjoy with pasta
If you are not a tomato fan but love the concept of a cold soup here there is a recipe for watermelon gazpacho :
350g watermelon, 100 ml water, 1/3 green pepper, 150g peeled cucumber, 150g bread, 60ml Jerez vinegar, 100ml Argudell evoo, ½ garlic, salt and pepper
Blend everything except evoo. Once blended add the evoo and keep blending slowly. Taste and correct salt and pepper.
Strawberries and lime salad
250 g of ripe strawberries, 1 large and juicy lime, 1 spring onion, a tablespoon of chopped parsley, 80 ml of Mis Raices olive oil, salt and black pepper.
Peel the spring onion, dice it, mix it in a bowl with the juice and lime zest and a little salt and let it rest for 15 minutes. Remove the stem from the strawberries and chop them coarsely, add them to the bowl together with the chopped parsley,Empeltre oil , salt and pepper and stir a few times before serving. It is delicious with grilled salmon or bonito tuna, and also with salads with soft cheeses, melon or watermelon.
60 g of marcona almonds, 80 ml of Arbequina extra virgin olive oil, 40 ml of apple cider vinegar, 1 level teaspoon of honey, pepper.
Chop the marcona almonds well, mix with the rest of the ingredients, shake well and that's it. We can serve it with pasta salads that have some type of blue or cured cheese, with grilled aubergines, with red pepper in any dish or format; from putting a spoonful on a cold soup that includes it in its ingredients to directly on sticks to spread them in it.
Home made ice cream with extra virgin olive oil
Ingredients for 4 people:
200ml evoo Empeltre Montsagre, 500 ml whole cow milk, 250ml cream, 150g sugar, 5 eggs, 1 vanilla
Warm cream, milk, vanilla for 15 minutes with low heat.Beat in a saucepan until the yolks are white with the sugarwhile beating, gradually add the hot cream, milk and vanilla mixture to the egg yolks and sugar.Put the previous mixture back in the saucepan over low heat and without stopping beating, thicken the cream by incorporating the oil while continuing to beat. Cool the whole and freeze.During the freezing process every 2 hours and a maximum of 3 times break the ice with the rod and stir the mixture to avoid the formation of crystals
Kiwi and prawns salad
24 prawns, 2 kiwis, lettuce, 4 tablespoons of Arbequina Mas Antonia evoo, 1 tablespoon mustard, 1 tablespoon white vinegar, salt,pepper, fresh cheese.
Boil the prawns for 2 to 3 minutes. Peel the kiwis and cut in slices. Whisk the oil with vinegar,mustard, salt and pepper until it has emulsified.
Wash the lettuce,dry and cut in small units. Spread over a tray and place the prawns on top, the kiwi slices and cheese in dices. Add the sauce and decorate with fennel and serve.
Rosbif and melon salad
300g cold rosbif, 4 slices melon, 4 tablespoon evoo Finca Alamillos Picual, 1 tablespoon vinegar with tarragon,salt, pepperCut the meat into thin slices.Remove the melon rind and distribute the slices and meat on 4 individual plates. Separate the lettuce leaves, wash and dry them. Cut them into large pieces and arrange them on plates.Season with salt and pepper and drizzle with vinegar and Finca Alamillos oil, serve immediately.