Samuel

Broccoli dumplings with sweet and sour sauce

Broccoli dumplings with sweet and sour sauce

:: Ingredients ::

For the filling:
12 dumpling pastry sheets
200 g broccoli
½ leek
100 g cured ham
1 tbsp pine nuts
1 tbsp grated Parmesan cheese
1 egg
Salt, black pepper
Extra virgin olive oil
For the sweet and sour sauce:
100 cc traditional vinegar
2 dsp agave honey
2 tbsp soya sauce
As a garnish:
8 green asparagus tips
1 tbsp toasted pine nuts

:: Preparation ::

For 4 servings
Time: 30min

To prepare the sauce, add the vinegar, honey and soya sauce to a saucepan, bring to boil and reduce for 7-9 minutes. Allow to cool.

To prepare the filling, wash the broccoli, separate into small florets and steam. Set aside.

In a pan with a little oil, brown the leeks, which have already been washed and cut into thin slices, with a little salt, for about 5-7 minutes.
Add the thinly-sliced ham, stir-fry for a couple of minutes before adding the pine nuts and the reserved broccoli. Cook everything for a couple of minutes to combine the flavours.
Remove from the heat and add a little pepper and grated cheese, and mix.

Fill the sheets with the filling by putting a little in the centre of each, then painting the rim with a little water, folding the pastry and pinching it so that the filling doesn’t spill out. Once they are all folded, paint the outside with the egg wash.

On a baking tray, place the dumplings on greaseproof paper, and bake in the preheated oven at 180° for about 10-15 minutes or until golden brown.

To prepare the garnish, stir-fry the asparagus in a pan, with a few drops of oil and a pinch of salt, until they are golden.

On a plate, arrange a bed of sauce, the dumplings on top, garnished with the asparagus and some pine nuts. Serve with the sweet and sour sauce in a separate bowl.

NOTE: It’s best to steam the broccoli, but if it is boiled make sure it is well-drained and dry, as if not it will make the filling watery.
** Don’t use too much salt, remember that the ham is already salty.
** Don’t overfill the pastry sheets, or the filling will leak out.
** Place the tray in the centre of the oven, with heat from above and below.
** The oven time is a guideline.
** Asparagus is better left al dente.
** tbsp = tablespoon
** dsp = dessert spoon

Original recipe created by Dolorss from the culinary blog Blog de cuina de la Dolorss

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Samuel BoucherBroccoli dumplings with sweet and sour sauce
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Fruit salad with Orange blossom honey condiment

Fruit salad with Orange blossom honey condiment

:: Ingredients for 2-3 servings ::

1 persimmon
1 orange
1 crispy and sweet variety of apple, Fuji, Red or Pink Lady type
Half a pomegranate
A tablespoon of orange blossom jam
Castell de Gardeny orange blossom honey bittersweet
Fresh mint leaves

:: Preparation ::

To make this fruit salad, begin by peeling and cutting the fruit in different ways. Cut, for instance, the persimmon into half slices and the apple into small cubes. Supreme the orange, that is, remove not only the zest but also the membrane surrounding the pulp, and then cut into segments or into half slices. Seed the pomegranate. Arrange the fruit on a platter by combining different cuts, and dress with a drizzle of honey and Castell de Gardeny Bittersweet. Finally, decorate the platter with fresh mint leaves.

Try also serving this dessert in a glass bowl, cutting the fruit into very small pieces.

Original recipe created by Anna from the culinary blog https://www.retallsdecuina.cat/

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Samuel BoucherFruit salad with Orange blossom honey condiment
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Coconutbowl with Tempranillo wine vinegar

Coconutbowl with Tempranillo wine vinegar

:: Ingredients for a bowl ::

10 cl ECO traditional vinegar
Quinoa
100 g small diced pumpkin
60 g pomegranate seeds ready to eat
½ avocado
40 g champignons
Radish sprouts
2 cl extra virgin olive oil, salt and pepper

:: Preparation ::

FOR MARINATED CHAMPIGNONS
Rinse the champignons and cut off the bottom of the stalks. In a bowl, mix together the vinegar (about 10 tablespoons), oil (about 2 tablespoons) and a little pepper. Thinly slice the champignons and marinate in the mixture for about 30 minutes. Then stir-fry the champignons in a pan.

FOR PUMPKIN
Once the pumpkin is cut into small dice, place in an ovenproof container and then add a little oil. Roast in an oven preheated to 170°C for about 15 minutes. The size of the dice will also influence the roasting time. Keep checking until it is al dente.

FOR QUINOA
To cook the quinoa, bring 3 parts of water to the boil. Add salt to taste and 1 part of quinoa. Leave to cook for 10 minutes and then leave to stand for 5 more minutes. Then drain and it is ready to serve.

COCONUTBOWL ARRANGEMENT
To begin with, place the quinoa at the bottom of the bowl. Then add the diced pumpkin, the champignons, the avocado, the pomegranate and the sprouts. Finally, drizzle with olive oil and vinegar to taste. If you have time, you can also make a vinegar reduction to round off the dish.

Original recipe created by https://www.lalolatakeaway.com/

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Boxes with soul: The art and tradition of Badia Vinagres Christmas batches

At Badia Vinagres, we want the essence of our craft to be reflected in every detail of our Christmas batches, right from the wrapping. That is why the boxes of our batches are also a tribute to tradition, craftsmanship and our values ​​as a family business. In our batches section you can find everything from

9 December, 2024

Vinegar: a new protagonist in cocktails

No, we haven’t gone crazy. There’s an innovative way to incorporate vinegar as a key element in cocktails, and today we want to show you how. In this blog post, we’ll discover how this age-old product, already a kitchen staple, can take your drinks to the next level. Although vinegar is known for its acidity

31 October, 2024
Samuel BoucherCoconutbowl with Tempranillo wine vinegar
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Refreshing fruit drink with honey bittersweet

Refreshing fruit drink with honey bittersweet

:: Ingredients ::

:: Preparation ::

Pour the sugar into a glass pitcher and then add the fruit washed and cut into pieces. Finally, add the honey bittersweet. Stir with a wooden spoon until the sugar is completely dissolved, forming a syrup. Allow the mixture to marinate in the fridge for 24 hours.

:: Tasting ::

In a glass, mix two tablespoons of syrup with water (still or sparkling). Add ice to enjoy an ice-cold drink. Cheers!

* For a smoothie-like drink mix the syrup with milk.
** Syrup can be kept in the fridge for up to 2 months.

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Samuel BoucherRefreshing fruit drink with honey bittersweet
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Courgette carpaccio with Parmesan and pine nuts

Courgette carpaccio with Parmesan and pine nuts

:: Ingredients ::

  • 1 courgette
  • 5-6 tbsp of orange blossom honey bittersweet
  • 30-40 g Parmesan cheese
  • Red cabbage sprouts
  • Dehydrated calendula petals
  • 1 orange
  • 1 level dssp of honey
  • 3 tbsp of extra virgin olive oil
  • 1 tbsp of pine nuts
  • Salt, black pepper

:: Preparation ::

Preparation time: 20min
4 servings

  1. Wash the courgette well, dry and cut into thin slices, it tastes better with a mandoline.
  2. Place in a bowl and sprinkle with 3 tablespoons of honey bittersweet, let them marinate for at least 30 minutes.
  3. Meanwhile, toast the pine nuts in a frying pan without any oil. Set aside.
  4. Prepare the dressing: in a jar with a lid add 4 tablespoons of orange juice, a lightly grated orange zest, honey, salt, black pepper, 3 tablespoons of honey bittersweet, 6 tablespoons of extra virgin olive oil and 4-5 pine nuts crushed in a mortar.
  5. Close the lid and shake well until an emulsified sauce is formed.
  6. Place the slices of courgette in the serving dish, sprinkle with the dressing, add finely shaved Parmesan cheese, some sprouts, calendula petals and the chopped reserved pine nuts
  7. Accompany with thin toasts or biscotti.

NOTE: The courgette should be uniform and not very thick so that the slices come out in a similar size. There is no need to peel it.
** The dressing should have a slightly bittersweet flavour, so you can add a little more honey or vinegar, to your taste
** Parmesan cheese can be shaved using a fine knife, mandoline or a potato peeler.
** Grated orange zest should only be the coloured part, the white underlayer gives a bitter taste.
** Sprouts are your personal choice, but they should be thin such as those of alfalfa, onion, baby radish…
** Instead of dehydrated petals you can add edible flowers
** 1 dssp = dessert spoon
** tbsp = tablespoon

Original recipe created by Dolorss from the blog Blog de cuina de la Dolorss

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Samuel BoucherCourgette carpaccio with Parmesan and pine nuts
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Ajoblanco soup with shrimp

Ajoblanco soup with shrimp

On this occasion, our Chardonnay wine vinegar has the honor of being part of the gastronomic proposal of Chef Joel Castanyé, co-owner of La Boscana Restaurant. Awarded its first Michelin star in November, this space has opted for avant-garde cuisine with traditional roots.

We invite you to discover this delicious recipe of Ajoblanco soyou can prepare it at home:

:: Ingredients for 4 servings ::

:: Preparation ::

  1. Place the almonds in a tall container with bottled water and set aside in the fridge for 4 hours. Peel the cloves of garlic, immerse them in boiling water for 1 minute and then cool them in ice water; repeat the process three times.
  2. Add garlic to the almonds, oil, Chardonnay wine vinegar, salt and pepper. Crush everything in a blender and pass it through a sieve. Adjust the salt, pepper and vinegar and set aside in the fridge for one day. Peel the shrimp, remove the stomach, salt and lightly fry in a skillet.
  3. Serve the ajoblanco soup in a bowl; place three shrimp in the centre and refresh with extra virgin olive oil and a few drops of Chardonnay vinegar.

*The recipe can also be made with scallops, scampi and any other fish that you like.

*La receta puede hacerse también con zamburiñas, cigalas o el marisco que más os guste.

The restaurant La Boscana has 8 tables where servers can enjoy a gastronomic experience of contemporary Catalan cuisine.

For more informacion: http://www.laboscana.net/en

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Samuel BoucherAjoblanco soup with shrimp
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Download it! Christmas print for your kitchen

Download it! Christmas print for your kitchen

Christmas is just around the corner!

Surely many are already looking for recipes to surprise your guests with delicious dishes during these holidays. Well, you are in the right place to find inspiration and enjoy delicious proposals that you can elaborate with our vinegars and bittersweets.

This year, besides offering recipes we would like to surprise you with a very special detail that we have designed with all our affection. This is a beautiful print to decorate your kitchens during these dates.

You can win a fabulous pack of vinegars

We invite you all to download the print, to frame it as you like and hang it in a special corner. We would love to see the photos of how beautiful the prints decorates your kitchens so you can send them to us by e-mail or upload them directly to the social media (please tag us so we can see them). Among all the photos you make, we will raffle a fabulous pack of vinegars.

Christmas is here… Let’s enjoy it!!!

cocinar con amor
Download print for my kitchen
Samuel BoucherDownload it! Christmas print for your kitchen
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Crispy cheese salad with hazelnut vinaigrette

Crispy cheese salad with hazelnut vinaigrette

:: Ingredients ::

:: Preparation ::

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4

  1. Begin by making the vinaigrette with the oil, Bittersweet of Riesling, 5 or 6 chopped and toasted hazelnuts and a pinch of salt. Toss well and set aside.
  2. To make the crispy goat cheese, take a sheet of brick or filo pastry, spread butter over it, put a slice of goat cheese on it and wrap. Bake it at 180 degrees until golden brown.
  3. Cut a couple of figs into quarters, sprinkle with sugar and burn with a blowtorch; set aside.
  4. On a salad plate arrange a few lettuce leaves, some melon balls, the caramelized fig quartiers, some nectarine dices, a few nuts and some ground pistachios.
  5. Finally, add the crispy goat cheese and dress with vinaigrette.

Original recipe created by Sonia from the blog PAVISUCRE

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Samuel BoucherCrispy cheese salad with hazelnut vinaigrette
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Pickled sardines

Pickled sardines

:: Ingredients ::

  • 1 kg sardines
  • 1/2 l olive oil
  • 1/4 l Moscatel balsamic white vinegar
  • Salt
  • Flour
  • 6 garlic cloves
  • 1 chili pepper
  • 4 bay leaves
  • 2 or 3 thyme branches
  • 1 tablespoon paprika

:: Preparation ::

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4

  1. To begin with, clean the sardines. Sprinkle with salt, dust with flour and deep fry in hot oil.
  2. When they are fried, remove from oil and place on a tray.
  3. In the same oil in which we fried the sardines, put 6 peeled garlic cloves. When they are beginning to brown, remove the pan from the heat; add the chili pepper, a tablespoon sweet paprika and vinegar. Beware of splashing!
  4. Add then bay leaves and thyme branches, and put it back over the heat.
  5. Leave to simmer for a few minutes and pour over the sardines.
  6. It is recommended to allow them to marinate for a couple of days; the sardines will taste better.

Original recipe created by Sonia from the blog PAVISUCRE

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Samuel BoucherPickled sardines
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Parmesan and fig carpaccio with cava rosé vinaigrette

Parmesan and fig carpaccio with cava rosé vinaigrette

:: Ingredients ::

:: Preparation ::

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4

  1. To begin with, roast a few pine nuts in a pan without oil or in the oven.
    Pour oil, Castell Gardeny cava rosé vinegar, a pinch of salt and toasted pine nuts into a bowl. Toss well and set aside.
  2. Peel the figs, cut into very thin slices and arrange on a plate.
  3. Add a few Parmesan shavings, dress with the vinaigrette and decorate with a few leaves of rocket.

Original recipe created by Sonia from the blog PAVISUCRE

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Samuel BoucherParmesan and fig carpaccio with cava rosé vinaigrette
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