Soak black beans overnight in cold water and drain. Fry the black pudding in a hot iron pan with a little olive oil, add the beans and let them stew with plucked bay leaves. Season with Flor de Sal and black pepper from the mill. Deglaze the bean pan with balsamic vinegar until the liquid is reduced. Caution! Head...
Remove the pulp of the vanilla pod and put it on its side, later goes well with a fruit salad. Cut the shell of the vanilla pod into pieces about 1 cm wide and mix it with the damp Flor de Sal. Put this vanilla-Flor de Sal mixture in a screw jar or in a jar for closing and let...
Morcela [black pudding] and Chouriço [paprika salami]. Cut the sausage into slices about 1 cm thick and fry in an iron pan with olive oil until crispy. Serve some fig jam or a cold fruit purée of your choice with the hot sausage. Portuguese red wine goes perfectly with it. The recipe for the fig jam can be found in the section Jams and Chutneys. ...
Peel carrots, cut into about 5 pm thick slices and cook without salt until firm to the bite. Drain the water, let the carrots cool a little, and pour in cold-pressed olive oil. Add garlic cloves, run the juice of an organic lemon and honey of the region over it. Cut in half a large, red chili pepper and...
Soak brown lentils overnight. After draining, put the lentils in a small saucepan, with cold-pressed olive oil, sliced garlic cloves, flor de sal, black pepper from the mill, a knife tip freshly grated nutmeg, cream, mild chili peppers, parsley, as well as two slices of fresh celery - let it get hot. Add the juice of half the organic lemon....
Cut pickled dried tomatoes into small pieces and place them in a kitchen bowl with a high rim. Add stoneless black olives with peeled garlic cloves to the sliced dried tomatoes. Fold in a knife tip freshly grated nutmeg with sugar beet syrup and fresh parsley. Pour cold-pressed olive oil over it and finely crush with the blender until a...
Put green seedless olives in a high kitchen bowl with capers. Add fresh basil with local honey and rosemary to the olives. Fold in the extra virgin olive oil and a fresh chili pepper. Mix with the blender until the mixture is spreadable, then season with Flor de Sal and black pepper from the mill and refrigerate. Tip: If the...
Put 300g seedless black olives in a higher peel. Puree cold-pressed olive oil, the juice of half an organic orange, tomato paste, rosemary, thyme, parsley, capers, honey and five peeled chestnuts with the blender to a spreadable mass. There may still be a few pieces to recognize. Always keep a layer of olive oil on the paté, so the mixture...
Crush walnut kernels, sliced organic spring onions in a kitchen blender with cold-pressed olive oil. Pour the mixture into a small bowl and fold in goat cream cheese. Season with Flor der Sal and black pepper from the mill and mix the whole thing with a fork really well, so that it becomes a smooth mass. Cover the paté and...
Cut two large peeled carrots into slices about 5 mm thick and cook them until firm to the bite without salt. Add cold-pressed olive oil on top, mix with three thinly sliced garlic cloves, black pepper from the mill, flor de sal and fresh parsley. Also very suitable as a vegetable side dish with fish or meat. As a salad...
