14/02/2020
Today we want to introduce you a recipe in which we combine mollusk, being in this case a mussel, with light quince jam. This recipe is perfect for dinners, light lunches or even as a starter; besides, the preparation itself is simple and offers a new way to consume the quince.
Boil the potato and cut it up into thin slices; you can also grill them at 200ºC until they become crunchy, then season them with some Mandon salt or coarse salt.
Clean up the mussels, put them into a steamer in one liter of fish fumet with parsley. Cook them on a low heat and take them away as soon as these...
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11/02/2016
An ideal and basic dessert for getting started in the world of pastry-making and sweets. Really tasty and elaborated with natural fruit sweets.
Ingredients:
50 grams of liquid cream
200 grams of Philadelphia cheese.
200 dl of milk.
160 grams of sugar.
70 grams of margarine.
350 grs. of San Lorenzo fruit sweet (kiwi, strawberry and orange).
350 grs. San Lorenzo lemon sweet
350 grs. San Lorenzo Apple sweet.
2 packets of junket.
1 Packet of Maria cookies.
The first step of this recipe is putting all the ingredients (with the exception of the cookies and the...
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16/07/2015
Amaze your guests with this brochette recipe at your meetings and events. It is a fresh and easy-digesting brochette. It combines and provides your presentations on the table with color.
Take the cherry tomatoes, wash them up in cold water, cut them up into two halves, take some fresh cheese and extra San Lorenzo quince jam and cut them up into squares of equal size to the cherries.
Start by adding to the brochette one half of the tomato, secondly a square of cheese and then a square of quince jam, put some watercress leaves in between to add more fresh. Spray the brochette with some...
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