Cherry Gazpacho with Rosé Cava Vinegar

Cherry Gazpacho with Rosé Cava Vinegar

:: Ingredients ::

  • 800 g ripe tomato
  • 60 g red pepper
  • 80 g cucumber
  • 50 g red onion
  • 65 ml Gardeny rosé cava vinegar
  • 800 g cherries
  • 60 g shelled pistachios
  • 150 ml water
  • 70 ml virgin olive oil
  • 1 or 2 garlic cloves (optional)
  • Salt

For the garnish:

  • Feta cheese
  • Cherries
  • Ground pistachios

:: Preparation ::

  1.  Wash and dice the ripe tomato and red pepper.
  2. Then clean, peel, and chop the cucumber and onion, and set everything aside.
  3. Next, wash and pit the cherries, and peel the garlic.
  4. Put all the chopped ingredients into a blender along with the pistachios, vinegar, water, and oil, and blend until smooth.
  5. Add salt to taste, mix well, and refrigerate until ready to serve. If you like, you can strain it.
  6. Serve it with diced feta cheese, cherries, and ground or crushed pistachios. You can also drizzle with Gardeny rosé cava vinegar and olive oil to taste.

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Sauce for vermouth time

Sauce for vermouth time

:: Ingredients ::

  • 10 ml extra virgin olive oil
  • 50 ml GARDENY vermouth vinegar
  • 1 teaspoon sweet or smoked paprika
  • 1 teaspoon ground black pepper
  • A pinch of salt

:: Preparació ::

  1. Place all the ingredients in a small saucepan and heat gently.
  2. Once it begins to boil, remove immediately from the heat and let it cool to room temperature.

An ideal sauce for vermouth time! Serve it with potato chips, cockles, olives, or grilled vegetables. A unique touch full of flavor!

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Brava vinaigrette

Brava vinaigrette

A bold and flavorful vinaigrette, perfect for adding a spicy touch to potatoes, grilled vegetables, or meats.

:: Ingredients ::

  • 50 ml Gardeny Merlot sweet and sour vinegar
  • 50 g mayonnaise or aioli
  • ½ teaspoon salt
  • 1 teaspoon Tabasco (or another hot sauce)
  • 1 teaspoon smoked paprika

:: Preparation ::

  1. In a small bowl, add the mayonnaise or aioli as the base.
  2. Slowly pour in the Merlot vinegar while whisking to combine.
  3. Add the salt, hot sauce, and smoked paprika.
  4. Mix everything with a fork or whisk until the sauce is smooth and creamy.
  5. Taste and adjust the heat or acidity to your preference.

Tip: Serve cold and consume within 24 hours to enjoy the best flavor and texture.

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Potatoes with brava vinaigrette

Potatoes with brava vinaigrette

:: Ingredients ::

Ingredients:

  • Small potatoes
  • Extra virgin olive oil
  • Salt

Brava vinaigrette:

:: Preparació ::

  1. Wash the potatoes thoroughly without peeling them.
  2. Blanch them in boiling water for 5 minutes.
  3. Dry and cut them into desired shape.
  4. Fry in olive oil until golden brown.
  5. Drain on paper towel.
  6. Sprinkle with a pinch of salt.
  7. Mix all the vinaigrette ingredients in a bowl until well combined.
  8. Serve the potatoes hot with the brava vinaigrette drizzled on top or on the side.

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Vegetables with chicken and fruity vinaigrette

Vegetables with chicken and fruity vinaigrette

 

:: Ingredients ::

Ingredients per a 2 persones:

  • 1 sweet potato
  • 1 carrot
  • 1 bell pepper
  • 1 onion
  • ½ zucchini
  • ½ eggplant
  • 2 mushrooms
  • 2-3 green asparagus spears
  • 1 chicken breast

Fruity vinaigrette

  • 50 ml of orange honey Gardeny bittersweet vinegar
  • 100 ml of extra virgin olive oil
  • 100 ml of seasonal fruit juice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg

:: Preparation ::

  1. Wash and peel the sweet potato, onion, and carrot. Cut them into strips and set aside.
  2. Wash the eggplant, asparagus, bell pepper, mushrooms, and zucchini. Cut them into strips without peeling and set aside.
  3. Wash the chicken breast, cut it into strips, and set aside.
  4. Place the vegetables in a baking tray and lay the chicken on top.
  5. Drizzle a generous amount of fruity vinaigrette over all the ingredients.
  6. Bake for 20-25 minutes at 180 ºC, until the chicken is cooked and the vegetables are tender.
    Optional: You can also steam or sauté everything together in a pan.
  7. Serve hot on a plate or serving tray.

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Digestive tonic with apple cider vinegar

Digestive tonic with apple cider vinegar

:: Ingredients ::

  • 1 tablespoon of Badia organic apple cider vinegar (to take on an empty stomach)

  • 2 teaspoons of Badia organic apple cider vinegar (for after a meal)

  • 1 glass of water

:: Preparation ::

  1. On an empty stomach: Mix 1 tablespoon of vinegar with a glass of water. Stir well and drink it before eating anything to start the day right and stimulate digestion.

  2. After a heavy meal: If digestion feels difficult, add 2 teaspoons of vinegar to a glass of water, stir, and drink to help your body digest food more easily.

Descobreix els beneficis del vinagre

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Vinegar Tonic

Vinegar Tonic

:: Ingredients ::

  • 70 ml white grape juice
  • 100 ml tonic water
  • 30 ml Chardonnay Gardeny balsamic vinegar
  • 5 g lemon peel
  • 2 juniper berries
  • 2 ice cubes

:: Preparation ::

  1. Pour the white grape juice into a mixing glass.
  2. Add the Chardonnay Gardeny balsamic vinegar and stir gently to combine.
  3. Add the ice cubes and the two juniper berries to the glass.
  4. Cut a piece of lemon peel and place it in the glass to add aroma.
  5. Pour in the tonic water carefully to retain its fizz.
  6. Stir lightly and serve the tonic in a suitable glass. Enjoy this refreshing combination!

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Vinegar Negroni

Vinegar Negroni

:: Ingredients ::

  • 80 ml black grape juice
  • 50 ml Cabernet Sauvignon balsamic vinegar
  • 35 ml Campari
  • 10 ml sugar (optional)
  • 7 g orange peel
  • 2 ice cubes

:: Preparation ::

  1. Pour the black grape juice into a mixing glass.
  2. Add the Cabernet Sauvignon balsamic vinegar and Campari to the glass.
  3. For a sweeter touch, add the sugar and stir well until dissolved.
  4. Cut the orange peel and add it to the glass to infuse the mix with aroma.
  5. Add two ice cubes and stir gently to chill the drink.
  6. Serve the Negroni in a glass and enjoy!

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Scalivada cream toast

Scalivada cream toast

:: Ingredients ::

  • 100 g of roasted red pepper
  • 100 g of roasted aubergine
  • 1 clove of garlic
  • 10 ml of BADIA organic red wine vinegar
  • 20 ml of extra virgin olive oil
  • 60 g of toasted and peeled hazelnuts
  • 2 slices of toasted bread
  • Lemon juice
  • 1/2 teaspoon of paprika
  • Salt

 

Garnish options:

  • Toasted hazelnuts
  • Assorted olives
  • Sesame seeds
  • Aromatic herbs

:: Preparation ::

1. Grind the red pepper with the aubergine, clove of garlic and the hazelnuts.
Add the EVOO and Badia organic red wine vinegar, along with the lemon juice, salt and paprika.

2. Grind everything until you get a homogeneous texture. Keep it in the refrigerator until serving time.

Presentation of the dish

3. Spread the cream over the toast. 

4. Before serving, you can add hazelnuts, olives, sesame seeds, aromatic herbs, a splash of Badia organic red wine vinegar or EVOO to accompany it.

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Pickled aspargus

Pickled aspargus

:: Ingredients ::

  • 10 stalks of fresh white asparagus (alternative: canned)
  • 120 ml of orange juice
  • 1 orange for the zest
  • 70 ml of Badia organic apple cider vinegar with mother of vinegar
  • 40 g of pistachios
  • 60 ml of water
  • 4 black peppercorns
  • 2 cloves
  • 1 tablespoon of honey
  • 1 tablespoon of salt
  • 1 teaspoon of sugar
  • 1 tablespoon of butter

:: Preparation ::

Cooking the asparagus:

1. Clean and peel the asparagus. Tie them together with string. 

2. Bring water to a boil in a tall, narrow saucepan with a tablespoonful of salt and a teaspoonful of sugar. 

3. When it boils, put the asparagus in so that only the tips are sticking out. Cook the asparagus for about 10-20 minutes, depending on thickness, until tender.

4. Place them in a bowl of cold water to stop the cooking and let them cool.

 

Orange pickle:

5. In a saucepan, add the orange juice, the Badia organic apple cider vinegar with mother, the water, the pepper, the cloves, the orange zest and a pinch of salt. Cook for about 5-10 minutes and remove from the heat. 

6. Place the asparagus in an airtight container and pour the pickle over it and let it sit in the fridge for 24 hours.

 

Presentation of the dish:

7. Toast the chopped pistachios in a pan. 

8. Add a tablespoonful of butter; when melted, add between 4 and 8 tablespoons of the asparagus pickle along with a tablespoon of honey. Cook and reduce the sauce and remove from the heat. 

9. Serve the asparagus on a plate and top with the sauce. You can also accompany the dish with fresh orange.

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