Tomato stuffed with creamy cheese with gazpacho
4 pear tomatoes or tomatoes from the Canary’s
300 g of creamy goats cheese
200 ml of tomato juice
extra virgin olive oil
apple vinegar
50 g toasted almonds
50 g toasted hazelnuts
25 g pine nuts
salt, pepper and basil
parsley or chives for decoration
Preparation
Clean the tomatoes and cut the top …
MoreStrawberry salad with chunks of grilled monkfish
Ingredients
Mixed green salad
Fresh sprouts and herbs
¼ kg of strawberry and wild strawberries
200g of pineapple (diced)
Some asparagus
250 kg of green beans
Olive Oil Extra, salt, pepper, and apple or balsamic vinegar
200-400g of Monkfish medallion with no bone
Other options: This recipe can be done with scallops, figs or grapefruit.
Preparation
Wash and …
MoreTournedos with black truffle sauce, sweet potato chips and a Bavarian garnish
Portion for 4 people
Ingredients:
4 slices of veal fillet, 300g each
Olive oil, salt and pepper
For the sauce:
2 medium shallots
1 fresh truffle (50 g)
100 grams of foie gras (half-baked)
30 g of butter
A small glass of cognac for the flambe
A teaspoon of black caviar
200 ml of Madeira …
MorePork carpaccio with autumn fruits
Ingredients:
5oo g of pork ham
Olive oil
Pear, apple, fig, pomegranate and other seasonal fruits
Fresh herbs, spices
White truffle (aestivum)
Salt and pepper
Onions
Small cherry tomatoes
Cooking method:
Slice the pork ham into very fine slivers and lay them out on foil. Put onto a plate and leave to chill in the fridge for no more than 3 …
MoreCod, vegetable ratatouille and crispy parmesan cheese cocktail
Ingredients:
500g of salted cod fillet
100g of olive oil
1 clove of garlic
Cayenne pepper
Finely chopped parsley
1 glass of milk
100g of apple puree
For the ratatouille:
1 green pepper
1 red pepper
1 onion
1 clove of garlic
1 zucchini
1 eggplant
2 ripe tomatoes
10g of tomato paste
1 glass of white wine
300g of grated parmesan cheese
1 spring onion
Greaseproof paper
Cooking …
MoreVenison medallions stewed in their own juice with rosemary
Ingredients:
1 boneless venison thigh
Salt and pepper
Rosemary
150g of pork bacon
1 onion
1 carrot
1 stalk of celery
1 clove of garlic
1 ripe tomato
1 glass of red wine
Demi-glace sauce
Mashed potatoes to garnish
Preparation:
Take 1 boneless venison thigh, cut it in half and stuff it with the bacon and rosemary. Well beat off, put …
MoreA salad of dandelions (xicoies), which grow at the foot of high mountains in early spring, just after the snow has gone.
Ingredients:
400 g of dandelion leaves sorted and cleaned
4 cloves of young garlic
1 apple, cut into strips
2 medium tomatoes, peeled
1 zucchini
2 eggs, hard boiled and finely chopped
1 zucchini, cooked on the grill
150 g finely chopped …
MoreLayered monkfish and Andorran veal’s tongue stew
Ingredients:
• 1 veal’s tongue
• 1.2 kg of monkfish
• 1 carrot
• 1 leek
• 1 medium sized onion
• 1 clove of garlic
• finely chopped spring onions
• 1 glass of white wine
• beef broth
• 1 spoonful of tomato paste
• 100g of flour
• 20g cayenne pepper
• a glass of cognac
• olive oil
• salt …
Grilled octopus with potato, chickpeas, vegetables and grasses
Ingredients for 4 people
• 4 cooked octopus tentacles
• 0.1 l olive oil
• Coarse sea salt
• ½ kilo mashed potatoes
• ½ kilo mashed chickpeas
• Finely chopped vegetables (carrots, zucchini/courgette, cauliflower, leeks, onions, garlic)
• 12 spinach leaves, green onions and herbs
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Roast duck breast with sweet and sour sauce, raisins, apples and a puff pastry bread roll.
Ingredients:
*Duck breast
*Salt and pepper
*Brown sugar caramelized
*Wine Oporto
*Honey
*Balsamic vinegar
*Brown gravy with beef bouillon (Fond brun lié)
*Grapes
*Potatoes
*Onion
*Olive oil
How to prepare the dish:
Pour the brown gravy with beef bouillon into a saucepan, add caramelized sugar and mix with Oporto wine, honey and balsamic vinegar. …
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