recipe | El Brezal

Ingredients:

How:

Ingredients for four people:

How:

Sweat the very finely chopped onion in a pan with sea salt over a low heat until it is transparent, then add the well cleaned wild asparagus and allow them cook for a few minutes.
Add the chopped courgettes and stir to mix everything together, cover and allow to cook slowly. When we see that the vegetables have released all their juices cover with vegetable stock, add a spoonful of honey, pepper, nutmeg and goat’s cheese and allow cook for about fifteen minutes. After this time, purée with the mixer and strain.
Serve in individual bowls with whole-grain bread and a splash of olive oil to which we can previously rub a garlic and add our favourite herbs.

Ingredients:

For the dressing:

Mix and enjoy!!

Ingredients for 6 people

Method:

Put ¾ of the fresh milk to boil (reserve ¼ for later) and add the honey until it dissolves. Put the gelatin leaves in to soak in cold water.
Mix the egg yolks well in a bowl by adding 1/4 of the reserved fresh milk until it becomes a smooth cream. Pour in some of the hot milk flavoured with honey and continue mixing.
Transfer the contents of the bowl to the pan and cook for about 5 minutes.
Remove the pan from the heat, add the soaked gelatin leaves and allow it to cool. Add the whipped cream and beat until smooth.
Pour the result into a mould and place in the freezer for 2 hours.
Remove from the mould, assemble individually to your taste and decorate with honey, lemon zest, mint and wafers.

Ingredients:

Preparation:

And let’s assemble it!…in a individual glass first place a layer of biscuit pieces, then a layer with 1/4 of the yoghurt and a spoonful of honey. Without mixing the previous layers, place a generous amount of strawberries, one more layer of yoghurt, and finish with another layer of strawberries. Finally decorate with whatever we like the most.

Ingredients:

Elaboration:

Mix honey, vinegar, sugar and cinnamon in a saucepan and put on a low heat for a few minutes and stir.
Put the piece of ham tied with cooking string into a baking dish ans sprinkle with the sauce.
Add the tomatoes and Parisian potatoes to the dish and cover with aluminium foil.
Preheat the oven to 180º and bake the ham for about an hour. Baste the meat with its own sauce, every now and them.
Adjust the seasoning and add herbs to taste.

Ingredients:

How:

Ingredients

Elaboration

Mix honey, yoghurt, lemon juice, salt and pepper in a bowl.
Add the chopped turkey. Mix well until everything is properly combined.
Add the choped nuts and carefuly add the grapes.
Serve with whatever bread you like, in a sandwich, on its own or on leaves of different types of lettuce.

Ingredients:

Preparation:

First, we soak the gelatine leaves in a bowl of water.
Mix the water and honey in a saucepan, bring to a boil, allow to boil for about three minutes, remove from the heat and add the drained gelatine leaves. Mix well.

Honey, cottage cheese and strawberry cannelloni

Now pour the liquid into a large tray, which we have previously spread some olive oil on using a paper towel. Place in the refrigerator for two hours or more, it must be well set.
Mix the cottage cheese with the tablespoons of icing sugar, the sliced almonds and strawberries.
Once the honey jelly has set properly, cut it into squares and place them on a flat surface. Fill them with cottage cheese, strawberries and almonds.
Serve the cannelloni with honey and strawberries and sprinkle them with honey threads.

Ingredients:

Preparation:

The quail eggs are cooked with a little olive oil in a non-stick pan.
Take on eof the slices of bread, spread it with sobrasada, sprinkle it with honey and finish the dish by placing a quail egg on top.
Add a little sea salt and aromatic herbs to taste.