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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Cauliflower and leek velouté

Cauliflower and leek velouté

:: Ingredients ::

  • 1 leek
  • 1/2 cauliflower
  • 1 sweet onion
  • 1 L of water or vegetable stock (approx.)
  • 25 ml of extra virgin olive oil
  • 15 ml of Badia white wine vinegar
  • Salt
  • Pepper
  • Chives or aromatic herbs (optional)
  • Cream (optional)

:: Preparació ::

  1. Clean and chop the leek, cauliflower and onion. Brown them with olive oil in a saucepan.
  2. Add water or vegetable stock. Bring to the boil, then simmer for about 10 minutes, until both the cauliflower and leek are tender.
  3. Remove from the heat and strain; set the liquid aside.
  4. Add 25 ml of olive oil, 15 ml of Badia white wine vinegar, salt and pepper. Whisk it and add some of the liquid set aside until you get the desired texture.

Presentation of the dish
Serve in a bowl. You can add a splash of cream, Badia white wine vinegar, olive oil, aromatic herbs or fried leek to decorate.

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Carrot cake with catalan vinaigrette

Carrot cake with catalan vinaigrette

:: Ingredients ::

  • 300 g carrot
  • 5 eggs
  • 200 g sugar
  • 200 g flour
  • 1 sachet of yeast
  • 1 dose of Catalan Vinaigrette:
    o 50 ml Bittersweet of Porto
    o 100 ml extra virgin olive oil
    o ½ teaspoon of salt
    o 10 g toasted hazelnuts
    o 10 g toasted almonds
    o 10 g pine nuts
    o 10 g raisins

:: Preparation ::

1. Beat the egg yolks and sugar.
2. Add the flour, the yeast and the Catalan vinaigrette.
3. Clean, peel and grate the carrots.
4. Add and mix everything together.
5. Beat the whites until stiff.
6. Add slowly and mix gently.
7. Place the cake dough in a non-stick baking mould.
8. Bake in the oven at 200°C about 45 minutes, until cooked in the centre and
brown.
9. Remove from the mould and serve.

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