Archivo de la categoría: RECIPES

Publicado el 6 Feb, 2017


Ceviche de Azukis

Ceviche de Azukis

We now present a very original Ceviche made with legumes.  In this case we have used adzukis, in a Peruvian style recipe.


Ingredients for 4 people:

-200gr adzuki beans

-1 large avocado

-2 lemons

-2 limes

-1 red onion

-2 tablespoons chopped fresh coriander



-2 tablespoons Extra Virgin Olive Oil



The first step is to cook the adzuki beans.  Once they are cooked but still firm, strain and reserve their water.  This broth can be drunk as a tea and has many properties such as facilitating digestive processes, regulating blood sugar or protecting the heart and nervous system.

Once drained, rinse in cold water and drain well again.  Put in a large bowl.  Next, add the juice of the lemons and limes to the adzuki beans.  Then add the chopped fresh coriander, dice the red onion and avocados and add that too.  Add salt and pepper to taste, then a little extra virgin olive oil.  Mix slowly to avoid breaking the beans.

Finally let it stand for 2 hours in the fridge prior to serving.

Publicado el 1 Feb, 2017


Arroz integral con setas, tomate seco y ajos tiernos

Arroz integral con setas, tomate seco y ajos tiernos

Today we present one of our favorite recipes, wholegrain rice with mushrooms, sun-dried tomatoes and spring onion.  Enjoy!

Ingredients for 4 people:

-150gr of wholegrain rice

-3 bunches of spring onions

-100gr seasonal mushrooms

-100gr button mushroom

-100gr fresh shiitake (if not available, you can use dried shiitake)

-20gr dried black trumpets

-100gr sun-dried tomatoes

-Olive oil

-Ground paprika



– Ground ñora pepper



Firstly, cook the rice (using twice the volume of water to rice) in a saucepan with the saffron, ground ñora pepper and a pinch of salt.  Whilst it´s cooking, hydrate the dried mushrooms and tomatoes in water.  Once the mushrooms are hydrated, chop them.

Now, using a paella pan, gentle fry the spring onions, then all the mushrooms and finally the previously hydrated sun-dried tomatoes.  Add a little paprika and turn off the heat.

When the rice is cooked, drain and add it to the paella pan, then add one-third by volume of vegetable stock.  Let stand until the rice has absorbed the stock, followed by a further 5 minutes.  Serve immediately.