Recipes - Ingredients

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Risotto with pumpkin and coconut cream

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Risotto with pumpkin and coconut cream of Bio Sun Mediterranean

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Ingredients

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150 g rice

3 glasses vegetable broth or water

40 g grated parmesan cheese

1/2 teaspoon black pepper

2 laurel leaves

1/2 teaspoon nutmeg

Chopped parsley to taste

Salt

1 bottle of pumpkin and coconut cream Bio Sun Mediterranean

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Preparation

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In a saucepan, heat the pumpkin puree together with the broth.
In another saucepan, add a little extra virgin olive oil and the bay leaves. When it is hot, add the rice and stir it, without getting to brown.
From here we add the mixture of broth and pumpkin little by little to the rice, stirring constantly until everything is used. In total you should cook for about 20 minutes. Add nutmeg, pepper and salt.
In the end, remove the bay leaves and add the grated Parmesan. Mix well and serve with a little chopped parsley.

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Meatballs with pumpkin and coconut cream of Bio Sun Mediterranea

Ingredients

1 pot of pumpkin and coconut cream

300g of minced beef

1 egg

50g of bread crumbs

Salt

Thyme

Oil

Rosemary

A splash of milk

Preparation

Season the meat, mix the egg and the bread crumbs previously wet with milk to make it more syrupy. Make small balls of meat and reserve them.
Fry the meatballs in a pan with olive oil until they catch a little color. Add a pinch of thyme and fresh rosemary. Let the flavors be integrated.
Wet with the pumpkin and coconut cream and cook the meatballs over low heat, preferably covered for 5-7 minutes. Serve the meatballs with the sauce.

Cream of pumpkin and coconut of Bio Sun Mediterranean

Ingredients

1 pot of pumpkin and coconut cream

100g bacon

Preparation

Pour the Bio Sun Mediterranean pumpkin and coconut cream into glasses.
Fry the slices of bacon in a pan and add them in the glasses next to the pumpkin cream.
Enjoy a healthy healthy meal.

Clam and pumpkin pie.

Clam cake with pumpkin cream of Bio Sun Mediterranean

Ingredients

1 sheet of pasta breeze

300 gr. of clams

1 pot of pumpkin and coconut cream

3 eggs

75 gr. Of flour

1/2 l. milk

Olive oil

Salt

Parsley

Preparation

To make the béchamel, chop the chives and garlic cloves finely and put them in a pot with a little oil. Add the meat of the clams and sauté. Incorporate the flour and rehógala.
Pour the juice of the clams and the milk little by little while you move with a rod. Season, add chopped parsley and cook for 5 minutes. Spread the béchamel over the shortcrust pastry. Reservation.
Add the pumpkin and coconut cream jar along with the eggs and mash. Pour the mixture over the béchamel sauce and put the cake in the oven. Cook at 200º C for 15 minutes. Let it temper, unmold and serve in portions. Garnish with a sprig of parsley.

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Cannelloni with pumpkin cream.

Cannelloni with pumpkin and coconut cream of Bio Sun Mediterranean

Ingredients

1 bottle of pumpkin and coconut cream Bio Sun Mediterranean

50 g of bacon

50 g of shredded emmental cheese

10-12 plates of precooked cannelloni

160 g of cream

100 g of parmesan

Ground black pepper

Olive oil

Salt

Preparation

Heat the pumpkin cream in a pan and add emmental cheese, mix well to melt the cheese.
Put the plates of the pre-cooked cannelloni in a bowl with hot water to hydrate them. Meanwhile, make the bacon cut into cubes in a pan without adding oil, as the bacon contains a lot of fat and part of it will come off during cooking. When it has browned, remove it by reserving the fat left in the pan.
Mix the bacon with pumpkin cream, taste the mixture and rectify salt or pepper if necessary. Arrange the cannelloni plates well drained on the work surface and distribute the pumpkin filling on them, roll up to form the cannelloni and reserve.
Prepare the sauce, make it in the pan in which part of the bacon fat has been left. Pour the cream, grated Parmesan, black pepper and simmer until the cheese melts and get a creamy sauce.
For the plating:
Arrange the cannelloni in the dishes if you are going to serve them warm or in a baking dish if you want to serve them hot. Sprinkle the pumpkin cannelloni with the parmesan sauce and give them an oven punch if you wish. Finish by decorating with a couple of turns of pepper mill, some basil leaves and some parmesan flakes, which besides color, will enhance the flavor.

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Canapé of mushrooms.

Mushroom canapé with yellow pepper jam of Bio Sun Mediterranean

Ingredients

1 bottle of spinach sauce Bio Sun Mediterranean

400 g of mushrooms

1 loaf of bread

Half garlic clove

Ground black pepper

Olive oil

Salt

Preparation

Clean the mushrooms well with water, peel the garlic and cut into small pieces.
In a pan add a drizzle of olive oil and put it to heat. When the oil is already hot, add the rolled garlic and sauté for 2 minutes.
It is time to add the mushrooms and sauté them until they are golden brown.
In the oven, heat the bread cut into slices to the point of cooking you want, it is convenient to enjoy this recipe, that the bread is as crispy as possible without actually burning the bread.
Now we can place. On the slice of bread, place a base of jam of yellow pepper Bio Sun Mediterranean and add the pieces of sautéed mushrooms.

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Stuffed mushrooms.

Mushrooms stuffed with spinach sauce of Bio Sun Mediterranean

Ingredients

1 bottle of spinach sauce Bio Sun Mediterranean

400 g of mushrooms

2 cloves of garlic

Soy sauce

Sherry vinager

2 tablespoons of honey

2 lemons

Ground black pepper

Olive oil

Salt

Preparation

We thoroughly clean the mushrooms with water, peel the garlic and cut into thin slices and reserve.
In a pan add a drizzle of olive oil and put it to heat. When the oil is already hot, add the rolled garlic and sauté for 2 minutes.
It is time to add the Bio Sun Mediterranean spinach sauce and cook for 10 minutes. Meanwhile in a bowl we will prepare the vinaigrette. Mix with a fork the soy sauce, the juice of the lemons, the sherry wine, the honey and a spoonful of olive oil.
We add the dressing to the pan and let it cook for 3 minutes. We remove from the fire and reserve. It's time to prepare the mushrooms. We will remove the stem leaving the hole to fill and cook them in a pan with a stream of olive oil for 3 minutes on each side until they are slightly golden brown.
Now we can place. We are going to fill the mushrooms with the dressing of the spinach sauce and for this we will use a spoon. As we fill them, we put them on the plate to serve them to the table.

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Vegan fried fish.

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Vegan fried fish with broccoli and coconut cream of Bio Sun Mediterranean

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Ingredients

1 block of hard or compacted tofu

3 or 4 plates of nori seaweed

Soy sauce

375 g of Bio Sun Mediterranean Cream (To taste)

1 cup of flour

1 tsp. of salt

1 cup of water

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Preparation

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Cut the tofu into 1/2 cm slices. of thickness.
Marinate in soy sauce or in the marinade that you like best for fish - if you leave it overnight better flavor.
Wrap them in the nori seaweed and let them rest so that the seaweed sticks to the surface of the tofu.
Separately, beat the flour with the other ingredients and water to form a liquid dough to make a cake.
Let the dough rest for 15 minutes and submerge the fillets in the dough so that they are well soaked. Fry until golden brown in plenty of hot oil.
Sprinkle with lemon juice and accompany with sauces Bio Sun Mediterranean to taste.

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Artichoke Pie with Jam Bio Sun.

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Artichoke pie with yellow pepper jam of Bio Sun Mediterranean

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Ingredients

1 pinch of salt

11 tablespoon of water

11 tablespoon of olive oil

350 grams of Wheat flour

3 unit (s) of canned artichokes

2 teaspoon of chemical yeast powder

150 g of yellow pepper jam Bio Sun Mediterranean

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Preparation

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Dough:

Mix the flour, yeast, water, oil and salt and knead with your hands.
Flour is sprinkled on the table and kneading is continued until the dough is homogeneous and compact.
Let it rest for half an hour in a bowl.

Filling:

Cut the artichokes into four pieces and place them on the dough and the yellow sunflower marmalade filling.
Cover the filling with the rest of the dough and paste the edges pressing with a fork.
Put the oven at 200 ° and bake 30 minutes until the dough is golden brown.

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Croquettes stuffed with Bio Sun Mediterranean sauce.

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Croquettes stuffed with Bio Sun Mediterranean sauce

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Ingredients

1 pinch of Pepper to taste

1 pinch of salt to taste

1 glass of wheat flour any type of flour.

1 bottle of cream Bio Sun Mediterranean (Choose according to taste)

100 grams of Quinoa or a glass

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Preparation

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In a bowl beat the cream Bio Sun Mediterranean with salt and pepper to taste.
The previously boiled quinoa * is added and mixed.
The flour is added to form the rolls.
It goes through the bread crumbs or oats, and fried with little oil and very hot. They can also be baked.

* to boil the amount of quinoa is equivalent to the glass = 1 glass of quinoa are 2 glasses of water.
It is very important to wash the quinoa before boiling. It takes 15 minutes

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