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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