• Mussels
• ½ glass of white wine
• 1 bay leaf
• 3 coloured bell peppers
• ½ onion
• 2 tablespoons Port wine bittersweet vinegar
• 4 tablespoons olive oil
• Parsley
• Garlic
• Salt
• Black pepper

1. Pour half a glass of water into a large saucepan and heat. Once it starts to boil, add a bay leaf and then the mussels. Add the white wine, a few black peppercorns and a pinch of salt.
2. Cook for about 3 minutes until all the shells have opened, remove with a skimmer. Allow to cool and set aside on a plate.
3. Remove mussels from shells. Clean and debeard the mussels, set aside.
4. Scrub the shells with a brush, dry and set aside.
5. Clean and cut the bell peppers and onion into very small cubes.
6. Make the garlic and parsley sauce.
7. Make the vinaigrette by mixing Port wine bittersweet vinegar, olive oil, black pepper and a pinch of salt.
8. In a bowl, mix bell pepper and onion cubes with the sauce and the vinaigrette.
9. Prepare the mussels by placing one by one inside of each shell, together with the bell pepper dressing.
10. Set aside in the fridge until serving time.

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Ingredients for 2 people:

• 2 Greek yogurts
• 12 grapes
• 150 cl Port wine bittersweet
• 150 cl water
• 150 g sugar
• 1 cinnamon stick
• 1 cardamom seed
• 1 slice of fresh ginger

Put the Port wine bittersweet, water, sugar and spices into a saucepan, bring to a boil and let reduce, over medium heat, for about 8-10 minutes. Leave to cool slightly.
Strain the syrup and pour over the grapes. Set aside.

In a serving glass, place stirred yogurt at the bottom and top it with grapes, pour a little syrup.
Decorate with some mint leaves.

NOTE: The syrup you get should not be dense.
** Marinated grapes in syrup will keep well for several days.
** The slice of ginger should not be too thick.
For celiacs: make sure all ingredients are gluten free.

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Ingredients for 4 people:

• Pizza dough
• 3 leeks
• 16 thinly sliced pork jowl
• 80 cl Port wine bittersweet
• 4-5 tbsp tomato sauce
• 2 mozzarella balls
• 2 garlic cloves
• Salt, extra virgin olive oil

Fry the thinly sliced pork jowl, rind trimmed off, in a pan without oil until golden brown. Set aside.
In the rendered fat, soften the leeks, cleaned and sliced, with a little salt for about 5 minutes, until they are soft.
Pour the bittersweet into the pan until it boils. Remove from the heat and leave to cool slightly.

Roll out the pizza dough, spread the tomato sauce over the surface and top with sliced mozzarella, thinly sliced garlic and the leek in sauce.

Bake in a preheated oven at 200˚C for about 10-12 minutes.
Arrange thinly sliced pork jowl on top and bake again for a couple of minutes.

NOTE: With the oven turned up and down.
** Cooking time is approximate; keep checking until the dough is cooked.
** tbsp = tablespoon

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Ingredients for 2 people:

• 1 duck breast
• 50 cl Port wine bittersweet
• 1 tbsp honey
• Salt, black pepper, thyme
• Mashed potatoes

Score the fat side on the breast in a diamond pattern.
Season both sides with salt and pepper.

Place fat-side down in a pan, without oil, over a medium heat. Cook for about 7 minutes until golden.
Turn over and cover, and cook over a high heat for 2-3 minutes.
Remove from the heat, let stand for 2-3 minutes, remove from the pan. Set aside.

Discard a little more than half of the rendered breast fat, add Port wine bittersweet and honey and let reduce a little.

Thinly slice the breast and top with the sauce. Garnish with mashed potatoes.

NOTE: Breast cooking time depends on how well-done you like it; the time given is to be cooked with a pink center.
** If you prefer your meat more cooked, increase the time by 4 minutes.
** Anyway, once thinly sliced, if you prefer it more cooked, cook in a hot griddle pan until done to your liking.
** tbsp = tablespoon
For celiacs: make sure all ingredients are gluten free.

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Ingredients for 4 people:

• 300 g pasta or gnocchi
• 2 Figueres purple onions
• 1 bunch of green asparagus
• 200 g pumpkin
• 5 tbsp Port wine bittersweet
• 2 garlic cloves
• Parsley, salt, black pepper
• Extra virgin olive oil

Cook the pasta or the gnocchi according to packet instructions. Set aside.

In a wide pan with a little oil, soften the julienne onion, seasoning with a little salt.
Add the sliced green asparagus. Cook about 7-8 minutes.

Add the pumpkin cut into bite-size pieces which has already been cooked for about 5 minutes in the microwave at full power, with a little oil. de aceite. Salt and pepper to taste.

Cook everything for about 5 more minutes. Set aside.

Stir-fry the sliced garlic in this wide pan, with a few drops of oil. Add the reserved pasta and the vegetables, and mix well everything.

Pour the Port wine bittersweet, mix again, turn off the heat and sprinkle, if you like, with chopped parsley. Serve.

NOTE: To cook the gnocchi, bring plenty of water for the time indicated on the package. When the gnocchi floats to the top it’s ready, it is a short cooking time.
** Asparagus and pumpkin should not be overcooked, to preserve their contrasting textures.
** tbsp = tablespoon
For celiacs: make sure all ingredients are gluten free.

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Ingredients for 4 people:

• Squid, 4 portion size or 8 medium size
• 2 garlic cloves
• Some parsley branches, salt
• 5-6 almonds
• 5 tbsp Port wine bittersweet
• 100 cl extra virgin olive oil

Chop garlic cloves, parsley leaves and almonds with a knife. Mix these ingredients with a little salt, Port wine bittersweet and oil.

Run the tip of your knife along one side of the squid in a diagonal criss-cross pattern.
Pat dry with paper towel.
Cook the squid on a hot griddle pan for a couple of minutes on each side.

Serve with the almond sauce on top.

NOTE: Chop parsley, garlic and almonds ideally with a knife. In a mortar, it will turn into a paste and this is not what is intended.
** Almonds, ideally peeled, either raw or toasted. It can also be made with chopped almond grains, available in the market.
** Squid cooking time depends on the size, but it should not be overcooked since it will become tough and rubbery.
** tbsp = tablespoon
For celiacs: make sure all ingredients are gluten free.

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Ingredients for 4 people:

• 4 medium potatoes
• 100-150 cl Port wine bittersweet
• Extra virgin olive oil
• Salt

Port wine bittersweet reduction:

• 200 cl Port wine bittersweet
• 15 g sugar

Wash the potatoes well, dry and shred finely with a mandolin.
Wash again in plenty of cold water. Drain.

Place in a container and sprinkle with Port wine bittersweet, mix and let stand for about 15 minutes.
Drain and pat dry with paper towel or a kitchen cloth.

Deep fry in hot oil, in a deep frying pan or in a fryer, adding them in batches so they don’t stick together, until golden brown. Remove and drain excess oil, ideally in a strainer.

To make the reduction, add the bittersweet and the sugar to a saucepan, bring to boil and let reduce over medium heat for about 15 minutes. As it cools, it thickens.

Salt the potatoes to taste and serve with the reduction.

NOTE: Potatoes should be thoroughly cleaned as they are to be eaten unpeeled.
** Ideally new potatoes, they will get smoother.
** Wash well in cold water, especially if they are new, so they will lose their starch.
** The oil should be hot but not smoking; with a short cooking time, they are so fine they brown quickly.
** They will keep well for several days in an airtight container, like a tin.
** The amount of sugar for the reduction is like that in two sugar sachets.
For celiacs: make sure all ingredients are gluten free.

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This is a super salad, because it is both nutritious and quick to prepare.

We have chosen broccoli as the main ingredient for its mild and pleasant flavour. To gain the maximum benefit, we will eat it raw. The salad also contains sweet pepper, a vegetable with a firm texture, a characteristic flavour and remarkable antioxidant abilities, and carrot, a root vegetable that increases our vital energy and has an alkalising power. We have also added cranberries, a small, very low-sugar fruit that is a source of vitamins and minerals and has a strong antioxidant function.

To balance the flavours, we have added a bit of apple, which also has many health benefits. In particular, apples contain pectin, a soluble fibre that helps lower cholesterol and eliminate heavy metals.
We have also added seaweed as it is rich in vitamins and minerals. We have chosen to use wakame seaweed as it has a mild flavour and can easily be incorporated raw. Its texture contrasts with the crunchiness of the other ingredients. The handful of sunflower and pumpkin seeds provides an extra dose of vitamins, minerals, amino acids and unsaturated fats (omega 6 and 9). We have brought all the ingredients together using a gently acidic, tasty Port wine vinegar sauce, hazelnuts (a source of fibre, vitamins and minerals), mustard and extra virgin olive oil.

Ingredients:

• 300 g broccoli
• 100 g carrot
• 100 g sweet pepper
• ½ red apple
• 10 g seaweed for salad (optional)
• 40 g cranberries
• sunflower and pumpkin seeds (to taste)
• 50 g hazelnuts
• 1 teaspoon of honey
• 1 teaspoon of mustard seeds
• 100 g EVOO (Extra Virgin Olive Oil)
• 30 g Port wine vinegar
• Unrefined sea salt (to taste)

1. Coarsely chop the hazelnuts and the mustard seeds in a food processor.
2. Add the honey, the EVOO and the Port wine vinegar and mix until thoroughly combined. Set aside.
3. Soak the seaweed in water for 15 minutes.
4. Wash the broccoli, remove the stalks and cut it into small pieces. Set aside in a bowl.
5. Peel and grate the carrot. Add to the bowl.
6. Cut the sweet pepper and the apple into small pieces and add to the bowl.
7. Drain the seaweed, rinse with clean water, drain again and add to the bowl.
8. Add the cranberries and the sunflower and pumpkin seeds, and dress with the vinaigrette. And it is ready to serve.

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