INGREDIENTS 1 egg Small spoon of dijon mustard Parsley Chives Salt & pepper Half lemon juice Extra Virgin Olive Oil Patio de Viana Arbequina ELABORATION Break the eggs and separate the yolks in a bowl, then, use a stick to beat the yokes. Add the dijon mustard and mix all together. Pour some Patio de Viana Arbequina EVOO, little by…
INGREDIENTS – 2 fillet of swordfish – 1 lemon – Palacio Marques de Viana The Palace Blend EVOO – Salt PREPARATION Put the swordfish in a pan with salt, it should gets sealed on the outside but tender on the inside. It is important not to cook it so much to avoid it to go dry. Add a few drops…
INGREDIENTS Burrata cheese ½ kg of tomatoes Loaf of bread 1 clove of garlic 1 teaspoon of dijon mustard Salt Patio de Viana Picual EVOO PREPARATION First you have to cut the bread and the tomatoes. Later on, put it on the Turmix, adding the clove of garlic. You have to crush everything with two teacups of Patio de Viana…
INGREDIENTS Rye bread Plums Cottage cheese Arbequina Olive Oil infused with essential oils : Patio de los Naranjos Viana Flavors PREPARATION We toast some slices of rye bread, add the cottage cheese on top and cut the plum to add. To finish we will dress with some drops of Patio de los Naranjos: infused with essential oils of thyme,…
INGREDIENTS Whipping cream Mint leaves 3 eggs 100 gr flour 100 gr sugar Extra Virgin Olive Oil Patio de Viana Arbequina PREPARATION Preheat the oven to 356 F. Separate the egg-white and the yolk in different bowls. We will use boths. Beat the egg white until it stands in soft peaks and cover it. Do the same with the egg…
INGREDIENTS 5 scallops 4 radishes Soya shoots *Fort he jalapeño pepper emulsion: 2 jalapeños 1 egg Extra Virgin Olive Oil Palacio Marques de Viana. The Palace Blend PREPARATION Fort he jalepeño emulsion: First, preheat the oven at 356º F . Later, introduce the jalapeños 25 minutes. Once it is cooked, it is important to clean the seeds to avoid…
INGREDIENTS Different vegetables (carrot, peas, asparagus, green beans…) Extra Virgin Olive Oil Palacio Marques de Viana Blend Sublime *Edamame toffee 250 gr of edamame ½ bottle of cooking cream 1 teaspoon of butter A branch basil leaves Juice of half a lime PREPARATION Mix all the toffee ingredients in a thermomix and blend them at a maximum power until you…
For this sponge cake, we are going to use a yogurt, so we will measure the quantities with the reference of the yogurt INGREDIENTS – 3 spelt flour yogurt sizes – 1 orange – 1 natural yogurt – Extra Virgin Olive Oil Patio de Viana Arbequina (1yogurt sizes) – 2 brown sugar yogurt sizes – 3 eggs – Pinch of…