Red pepper Jam - Bio Sun

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Crumble cookies in the style of Bio Sun Mediterranean.

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Crumble cookies with jams Bio Sun Mediterranean

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Ingredients

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Ingredients for 4 people:

1 pinch of cinnamon powder

1 bottle of jam Bio Sun Mediterranean (choose the one you like the most)

25 grams of white or brown sugar

100 grams of Vegetable margarine

150 grams of Wheat flour or whole wheat

1 pinch of Vanilla Essence or extract (a few drops)

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Preparation

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Mix in a bowl the flour with the sugar and the margarine cut into cubes.
Aromatize the dough with a little vanilla extract and a pinch of cinnamon.
Knead well until the dough is like crumbs.
Divide the crumbs over the Bio Sun jam spread on the baking tray
Place the containers in the oven (previously heated) at 200ºC for approximately 15-20 minutes.
Decorate if you want with melted chocolate and garnish with mint leaves.

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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 red pepper jam, Bio Sun Mediterranean:

Crunchy chicken with red pepper jam Bio Sun Mediterranean

Ingredients

250 ml of milk

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1/2 freshly squeezed lemon juice

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1 egg

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1/2 teaspoon ground cumin

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1 cucharada de ajo en polvo

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1 teaspoon sweet paprika

Preparation

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Make the batter: The first thing we will do is prepare the flour with all the spices and the salt for the batter. We will mix very well and then leave reserved until we are going to use it.
Clean the chicken and crumble: Clean the chicken skin and fat and crumble it to our liking, we generously sprinkle it and add it to the mash mixture mixing it well, cover it with plastic wrap and let it marinate in the fridge for at least 1 hour ( I advise leaving it at least 2 to 3 hours if you have enough time).
Reboar: After the time of maceration, we rebozamos in the form of balls of chicken with the spiced flour and, if we want a thicker crust, we return each ball of chicken through the mash and then the flour, so we give a second batter . Fry, serve and ... Ready!
We put plenty of oil to heat (better in fryer at 180 degrees) and we fry the pieces of chicken until they are golden and calculate that they are well cooked (they should not be raw in the center), leave on absorbent paper when fried.
We serve with a base of marmalade of red peppers Bio Sun Mediterranean to our taste and to enjoy. Unique and if you're daring try it with the spicy red pepper jam, Bio Sun Mediterranean.

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Recipe with red pepper jam, Bio Sun Mediterranean:

Crunchy goat cheese with red pepper jam Bio Sun Mediterranean

Ingredients

4 sheets of filo pastry

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1 goat hair

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4 tablespoons of jam Bio Sun Mediterranean

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4 stems of parsley without leaves

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A cup of flour with mixed water to use as a union

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Olive oil

Preparation

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Cut the cheese curl into eight slices.
Spread the edges.
Make the packets with cheese slices.
Wrap sealing it with the mixture made with water and flour and tie with the stem of the parsley.
Heat oil at a high temperature and fry until golden brown.
Spread the Bio Sun Mediterranean marmalade on the tray and put on the crunchy ones.

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Here's a delicious recipe for "Camembert Cheese and Red Pepper Jam Strudel Bio Sun Mediterranean" that you might enjoy:

Ingredients:

Camembert cheese spread
Duck ham
Duck foie mousse
Tender sprouts
Brick pastry sheets
Red pepper jam Bio Sun Mediterranean
Butter

Preparation:

Start by preheating your oven to 180ºC (356ºF). Line a baking sheet with parchment paper.
Take a sheet of brick pastry and place another sheet on top of it. You can stack up to three sheets, brushing each one with butter to make them stick together.
Cut the layered sheets into square shapes. Then, cut each square in half and further divide them into three rectangles.
Place these rectangles on the baking sheet and bake them in the preheated oven until they turn golden brown. Remove them from the oven and let them cool.
Now, it's time to assemble the strudel. Spread Camembert cheese on each rectangle of brick pastry. Stack them on top of each other, making a stack of up to three layers. On the top layer, add a generous amount of Red Pepper Jam Bio Sun Mediterranean to taste.
Arrange the tender sprouts around the strudel as a garnish.
Decorate the dish with pieces of duck foie mousse and duck ham as shown in the photograph.
Serve your Camembert Cheese and Red Pepper Jam Strudel Bio Sun Mediterranean, and enjoy this delightful dish!

This recipe combines the creamy Camembert cheese, the sweetness of the red pepper jam, and the savory elements of duck ham and foie mousse for a perfect balance of flavors. Enjoy your meal!

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 red pepper jam Bio Sun Mediterranean

Fried hake with red pepper jam Bio Sun Mediterranean

Ingredients

2 hake loins

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200 g of flour to coat

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8 slices of bread

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Olive oil

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Salt and black pepper

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Jam of red pepper Bio Sun Mediterranean

Preparation

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We put to heat enough oil in a pan. Meanwhile, we cut the fish into regular pieces about the size of the slice of bread. We pepper to taste.
We pass the fish by flour, remove the remaining flour and fry in batches.
Place on kitchen paper to remove excess oil.
We lightly toast the bread and place the hake.
We add the jam of red pepper Bio Sun to taste. We put a wooden skewer .. And ready!

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Salad recipe:

Goat cheese salad with jam Bio Sun Mediterranean

Ingredients

Varied lettuces

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Fried almonds

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Dates and raisins

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Peeled nuts or nuts to taste

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Goat cheese

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Tomato jam or Pepper jam, Bio Sun Mediterranean (choice to taste)

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Reduction of Pedro Ximenez wine

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Olive oil

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Salt

Preparation

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Prepare the lettuce, wash it and cut it. Place in a bowl and season with oil and salt.
We have the nuts above the lettuce, if we put enough quantity is more good.
Heat the broiler at full power and turn it around until it browns but do not undo the cheese that we will cut into 1 cm discs.
We place the cheese on top of the nuts and on this a generous spoonful of tomato jam or Bio Sun Mediterranean pepper.
Finaly, we add with reduction of Pedro Ximenez wine.

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