[fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" border_size="" border_color="" border_style="solid" margin_top="" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left=""][fusion_builder_row][fusion_builder_column type="1_1" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""]

Canapé of mushrooms.

[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" border_size="" border_color="" border_style="solid" margin_top="" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left=""][fusion_builder_row][fusion_builder_column type="1_1" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""]

Mushroom canapé with yellow pepper jam of Bio Sun Mediterranean

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Ingredients

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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

[/fusion_li_item][/fusion_checklist][/fusion_builder_column][fusion_builder_column type="2_3" layout="2_3" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" class="" id=""]

Preparation

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  1. Clean the mushrooms well with water, peel the garlic and cut into small pieces.
  2. 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.
  3. It is time to add the mushrooms and sauté them until they are golden brown.
  4. 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.
  5. 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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Artichoke Pie with Jam Bio Sun.

[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" border_size="" border_color="" border_style="solid" margin_top="" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left=""][fusion_builder_row][fusion_builder_column type="1_1" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" padding_top="" padding_right="" padding_bottom="" padding_left="" dimension_margin="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" class="" id=""]

Artichoke pie with yellow pepper jam of Bio Sun Mediterranean

[/fusion_text][fusion_separator style_type="single solid" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" sep_color="#fed03d" top_margin="0" bottom_margin="30" border_size="" icon="" icon_circle="" icon_circle_color="" width="300px" alignment="center" /][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" border_size="" border_color="" border_style="solid" margin_top="" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left=""][fusion_builder_row][fusion_builder_column type="1_3" layout="1_3" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" padding_top="" padding_right="" padding_bottom="" padding_left="" dimension_margin="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" class="" id=""]

Ingredients

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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:

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

Filling:

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

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Recipe with Bio Sun Mediterranean jam:

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Smoked tuna salad with peppers and Bio Sun Mediterranean jam

[/fusion_text][fusion_separator style_type="single solid" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" sep_color="#fed03d" top_margin="0" bottom_margin="30" border_size="" icon="" icon_circle="" icon_circle_color="" width="300px" alignment="center" /][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" border_size="" border_color="" border_style="solid" margin_top="" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left=""][fusion_builder_row][fusion_builder_column type="1_3" layout="1_3" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" padding_top="" padding_right="" padding_bottom="" padding_left="" dimension_margin="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" class="" id=""]

Ingredients

[/fusion_text][fusion_checklist icon="fa-check fas" iconcolor="" circle="" circlecolor="" size="13px" divider="" divider_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""][fusion_li_item icon=""]

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

[/fusion_li_item][/fusion_checklist][/fusion_builder_column][fusion_builder_column type="2_3" layout="2_3" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" padding_top="" padding_right="" padding_bottom="" padding_left="" dimension_margin="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" class="" id=""]

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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[fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" border_size="" border_color="" border_style="solid" margin_top="" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left=""][fusion_builder_row][fusion_builder_column type="1_1" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" padding_top="" padding_right="" padding_bottom="" padding_left="" dimension_margin="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" class="" id=""]

Recipe with Yellow Sun Mediterranean bell jam:

[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" border_size="" border_color="" border_style="solid" margin_top="" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left=""][fusion_builder_row][fusion_builder_column type="1_1" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" padding_top="" padding_right="" padding_bottom="" padding_left="" dimension_margin="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" class="" id=""]

Sirloin with yellow pepper jam Bio Sun Mediterranean

[/fusion_text][fusion_separator style_type="single solid" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" sep_color="#fed03d" top_margin="0" bottom_margin="30" border_size="" icon="" icon_circle="" icon_circle_color="" width="300px" alignment="center" /][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" border_size="" border_color="" border_style="solid" margin_top="" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left=""][fusion_builder_row][fusion_builder_column type="1_3" layout="1_3" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" padding_top="" padding_right="" padding_bottom="" padding_left="" dimension_margin="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" class="" id=""]

Ingredients

[/fusion_text][fusion_checklist icon="fa-check fas" iconcolor="" circle="" circlecolor="" size="13px" divider="" divider_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""][fusion_li_item icon=""]

16 pork tenderloin steaks

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4 medium potatoes

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Salt

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Extra virgin olive oil

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Jam of yellow pepper Bio Sun Mediterranean

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Preparation

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  1. Peel the potatoes, cut them into a baking dish, add salt and fry them in virgin olive oil.
  2. Fry the sirloin steaks and add the amount of salt to taste.
  3. We add the yellow sunflower marmalade Bio Sun Mediterranean to taste.

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Recipe with Bio Sun Mediterranean jams:

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Pica Pica "Flavors Bio Sun Mediterranean"

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Ingredients

[/fusion_text][fusion_checklist icon="fa-check fas" iconcolor="" circle="" circlecolor="" size="13px" divider="" divider_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""][fusion_li_item icon=""]

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

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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 ...

  1. 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.

  2. 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 yellow pepper jam Bio Sun Mediterranean:

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Fish bags with yellow pepper jam Bio Sun Mediterranean

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Ingredients

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150 g of fish

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6 sheets of filo pastry

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1 chive

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1 Italian green pepper

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1 clove garlic

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Olive oil

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Salt

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Jam of yellow pepper Bio Sun Mediterranean

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Preparation

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  1. Chop the pepper, the onion and the garlic clove very often.
  2. Poach the vegetables with a couple of tablespoons of olive oil over medium heat until golden brown. Let it cool.
  3. Mix the yellow sunflower marmalade Bio Sun Mediterranean with the vegetables and the fish clean and chopped.
  4. Divide each sheet of phyllo dough into two equal parts and fold along each half. In this rectangle, place a teaspoon of filling and fold over itself as a handkerchief. I wipe the edge with water to seal the handkerchief.
  5. Fry the handkerchiefs in hot olive oil on both sides until golden brown.
  6. Remove on absorbent paper to remove excess grease.
  7. If you wish, serve it with the extra marmalade.

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Recipe with Yellow Sun Mediterranean bell jam:

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Pancakes stuffed with yellow pepper jam Bio Sun Mediteranean

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Ingredients

[/fusion_text][fusion_checklist icon="fa-check fas" iconcolor="" circle="" circlecolor="" size="13px" divider="" divider_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""][fusion_li_item icon=""]

2 eggs

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150 g of flour

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250 ml of milk

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1 spoon of sugar

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1 tablespoon of extra virgin olive oil

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Salt

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Optional: 1 tablespoon of brandy

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Preparation

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  1. We put all the ingredients in a jar and beat very well, we must have a mixture without lumps.
  2. This mixture can be used at the moment, but it is always advisable to let it rest in the refrigerator for an hour.
  3. Once it has settled, mix the jug a bit with the spoon, it should have a liquid cream texture. If for any reason you have been too thick you can add a stream of milk.
  4. We grease a nonstick skillet with a pinch of extra virgin olive oil, very little.
  5. When it is hot, add a little dough and move the pan turning to help the dough to spread, when we see that the edges begin to brown we turn it over.
  6. Fill with the exquisite jam of yellow peppers Bio Sun Mediterranean.

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Salad recipe:

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Goat cheese salad with jam Bio Sun Mediterranean

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Ingredients

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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

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Preparation

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  1. Prepare the lettuce, wash it and cut it. Place in a bowl and season with oil and salt.
  2. We have the nuts above the lettuce, if we put enough quantity is more good.
  3. 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.
  4. We place the cheese on top of the nuts and on this a generous spoonful of tomato jam or Bio Sun Mediterranean pepper.
  5. Finaly, we add with reduction of Pedro Ximenez wine.

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