Coconut - Bio Sun

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Oreo cookies with jam Bio Sun Mediterranean.

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Oreo cookies with coconut jam of Bio Sun Mediterranean

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Ingredients

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1 pinch of salt

70 grams of White sugar

1 tablespoon of water

45 grams of Olive oil

120 grams of Wheat flour

1 pinch of Sodium Bicarbonate

5 tablespoon of cocoa powder

2 teaspoon Vanilla Essence

1 bottle coconut jam of Bio Sun Mediterranean

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Preparation

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To make cookies:
1. Mix flour, cocoa, 40g of sugar, salt and baking soda.
2. Make a hole in the middle and put in a teaspoon of vanilla essence, oil and water and mix everything.
3. Stretch the dough and with a small glass cut the cookies.
4. Put the cookies in a tray with a little oil.
5. Put it in the oven preheated to 180 ° for 7-9 minutes.

We will add the coconut jam of Bio Sun Mediterranean between two cookies with the help of a spoon and they will be ready to eat.

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Recipe with Bio Sun Mediterranean jam:

Smoked tuna salad with peppers and Bio Sun Mediterranean jam

Ingredients

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100 g of smoked tuna

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2 medium tomatoes

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2 gherkins in vinegar

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Varied lettuces

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Capers to taste

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Half red pepper

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Bio Sun Mediterranean jam to taste

Preparation

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1 - Scald the tomatoes in boiling water (making a cross on the skin previously with a sharp knife) and then we go through very cold water, which will remove the skin very easily.

2- Cut them into small cubes

3- Wash the pepper well and cut it into small cubes. We reserve.

4- Mix pepper and tomato in a deep bowl.

5- We add capers to taste and smoked tuna also cut into small cubes of the same size. We reserve.

6- In a small bowl mix the olive oil, with 3 cubaradas soperas of jam of Bio Sun Mediterranean and the balsamic vinegar. We mix very well.

7- On a bed of mixed lettuce we put the mixture of tomato, smoked tuna, capers and pepper.

8- Mix and decorate with a couple of filleted pickled gherkins. We keep cold until the moment of serving.

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Recipe with Bio Sun Mediterranean jams:

Pica Pica "Flavors Bio Sun Mediterranean"

Ingredients

4 cupcakes

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Paté de Oca

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Caramelized onion

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Combine any Bio Sun Mediterranean jam

Preparation

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Who does not want a pica-pica, I do not think there is anyone who resists taking a tapa accompanied by a good beer, a good wine ...

Cut the sobaos in half, spread with goose pâté and top with the caramelized onion, close with the other part of the sobao and cover each with a different jam from Bio Sun Mediterranean.
Caramelized onion: Slowly poach the onion, when it is soft add a teaspoon of brown sugar and let caramelize.

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Recipe with coconut jam Bio Sun Mediterranean:

Carrot Cake

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The carrot cake has a very mild flavor and appeals to adults and children alike. It has a fairly dense consistency so the portions should not be too large and it is ideal to take in the snack with a coffee. With the mold of 28 cm we have for about 8 or 10 servings.

Ingredients

400 g of carrots

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325 g of flour

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15 g of baking powder

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300 g of sugar

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110 g of brown sugar

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4 eggs

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300 ml of sunflower oil

Preparation

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Peel the carrots and remove the stems. Grind with the help of a food processor and reserve.
In a bowl mix the eggs, the oil, and the two sugars. Beat and reserve.
Mix the carrots with the flour, the yeast, the cinnamon and the salt.
Add the mixture of the eggs and mix until everything is well integrated with the help of a spoon or spatula.
Grease a mold of 28 cm, pour the mixture and bake between 50-60 minutes until it is finished. Allow to cool completely.
With some rods, mix the cream cheese with the sugar and the inside of the vanilla pod.
When the cake is cold and without unmolding, cover the top with the Bio Sun Mediterranean coconut jam and sprinkle with ground cinnamon. Unmold and eat!

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Recipe with coconut jam Bio Sun Mediterranean:

Unbaked coconut cake with jam Bio Sun Mediterranean

Ingredients

170g of condensed milk

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400 ml of cream for mounting

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150 g of coconut jam, Bio Sun Mediterranean

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100 ml of milk

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Approximate 200 grams of rectangular biscuits

Preparation

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The first thing we will do is to beat the condensed milk well with the cream. Then, while continuing to beat, we are gradually adding the Bio Sun Mediterranean coconut marmalade. We will stop beating when the mixture is thick.
We put transparent film in a mold and then put in the bottom of the mold a layer of the cream that we have obtained with condensed milk, cream and the coconut marmalade Bio Sun Mediterranean. Next, we dip the cookies in the milk and place a layer of them on top of the cream.
Then we will repeat the process, we will add another layer of cream and on top of it a layer of cookies dipped in milk, until we reach the edge of the mold, where we end up putting a layer of cookies.
Finally, cover our coconut cake with transparent film and let cool in the refrigerator, preferably, throughout the night. We only have to unmold and decorate with the topping that you like, but in our case we use crushed cookies to preserve the flavor of the ingredients used in the recipe, but boy, can you add confetti, lemon zest, chocolate noodles, lemon syrup ... whatever you can think of!

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Recipe Coconut:

Homemade pancakes with coconut marmalade Bio Sun Mediterranean

Ingredients

150 g of flour

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2 eggs

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25 g of sugar

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50 g of butter

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200 ml. of milk

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A few drops of vanilla essence.

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12 g of baking powder

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To accompany: coconut jam, Bio Sun Mediterranean

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Salt

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Preparation

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In a bowl we mix the dry ingredients, flour, yeast, sugar and salt.
We reserve We combine the beaten eggs, the melted butter and the vanilla essence in another bowl.
We incorporate the dry ingredients and, with a rod we incorporate the liquids.
Pour the milk and beat, it is very important that we do not beat the mixture too much.
It is about integrating them but it is not necessary to try to eliminate all the lumps.
If we beat it too much, the pancakes will be too hard for us.

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