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 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…
INGREDIENTS *For the base: 150gr flour 25gr butter 50 ml milk *Toppings: 75 gr of cherry tomatoes 4 quail eggs Mozzarella pearls EVOO Sublime Blend Ground black pepper PREPARATION For the dough, we will put in a bowl the butter and the flour and we will be stirring while adding the milk. When we have the dough done, sprinkle flour…
INGREDIENTS 1 ripe avocado 2 prawn (previously frozen one hour before to peel them better) 1 limes EVOO Blend Sublime Palacio Marques de Viana Salt Maldòn Chives Caviar Paris 1925 PREPARATION Peel the avocado and cut it into small cubes. Dress with the juice of a lime and set aside. Peel the prawns and also cut them into small cubes…
INGREDIENTS 30g dehydrated wakame seaweed 10g sesame seeds 3 Tbsp vinegar 1 Tbsp soy sauce 1 tsp honey 2 Tbsp Palacio de Marqués de Viana Sublime Blend EVOO INSTRUCTIONS First rehydrate the seaweed in cold water for about 15 minutes. Drain and slice. Mix the vinegar, soy sauce, honey and our Sublime Blend extra-virgin olive oil. Pour over the seaweed.…
INGREDIENTS 1k squash 100g red lentils 1 leek 4 carrots 1 clove of garlic Grated ginger (to taste) Curry powder 1l vegetable broth Palacio Marqués de Viana Sublime Blend EVOO Fresh chives INSTRUCTIONS Slice the leek and sauté over a low flame in the extra-virgin olive oil. Finely chop the garlic and add to the leek, together with the curry…
INGREDIENTS Strawberries ½ bar of bittersweet dark chocolate Palacio Marqués de Viana Sublime Blend EVOO Skim milk INSTRUCTIONS Wash the strawberries well. In a bowl, break the chocolate into bits and add a little milk. Place in the microwave for a few minutes, then stir. If the chocolate has not melted fully, place in the microwave for a few more…
INGREDIENTS Fresh pasta Pine nuts Parmesan cheese Fresh basil leaves 1 clove garlic Salt Black pepper The Palace Blend EVOO INSTRUCTIONS Cook the pasta in a large pot with water, salt and a bit of extra-virgin olive oil. Drain and set aside. For the pesto sauce, place in a blender approximately one handful of pine nuts for every three servings,…