Chanterelles preserve
Ingredients
250g wild chanterelles
3 garlic gloves
Pinch of salt
Thyme
Fundamento olive oil
All you need to do is to bake the mushrooms at 200ºC until golden and lightly crispy. Then, fill up your sterilized jar with the cooked mushrooms and cover it with olive oil.
You can use them later on toasts, risottos, and pastas.
Snapper crudo, charred eggplant, almond ajo blanco
Ingredients
1 aubergine
400g fat white fish
Fresh mint leaves
Lemon
Ajo Blanco
200g of the inside of white sourdough bread
150g almonds
1 tablespoon of Fundamento
Salt and pepper
1 clove of garlic
+/- 200ml of cold water
1 tablespoon of vinegar
Blend all the ingredients for the Ajo Blanco until the mix gets smooth and silky, and refrigerate it. Ajo Blanco is a cold Spanish soup.
Meanwhile, roast a whole aubergine in the oven at 200ºC. In the end, fire it with a blowtorch for extra smokiness; this last part is optional.
Once the inside is soft, blend it with a tablespoon of Fundamento and a pinch of sea salt.
Find your favourite plate.
The first layer is the Ajo Blanco, and the second layer is the charred aubergine. Top it with the fish, then the mint leaves.
Use lemon zest for an extra citrus punch and some drops of olive oil to conduct all flavours.
Pão-de-Ló with organic extra virgin olive oil
Ingredients
4 whole eggs + 1 yolk
100g white sugar
20g T55 wheat flour
20ml of Fundamento + extra for serving
Fleur de sel
Preheat the oven to 200ºC. Prepare a 20 cm diameter pan lined with parchment paper.
Beat the sugar, eggs, and egg yolks with an electric mixer until light and fluffy (10-15 minutes). Add one egg at a time and beat well between each addition. Add the olive oil, sift the flour, and fold it into the dough without beating.
Pour the dough into the pan and bake for 8 minutes or until the cake starts to solidify.
Set aside for a few 4 hours and serve at room temperature with a generous drizzle of Fundamento and a little fleur de sel.
Whole wheat sourdough bread
Ingredients
First phase
380g T65 flour
20g T150 flour
240g Water
Second phase
100g Sourdough starter
8g Salt
48g Water in four times
Mise en place: First, measure all your ingredients.
Autolyse: Mix the flour and water and leave it to rest 30min.
Kneading: Add the sourdough to the dough until uniform. Then, use the “slap and fold” technique or a mixer for 5 minutes. Add 1/4 of the water and salt and knead for four more minutes. Repeat this step 4 times.
Bulk Fermentation: Every 45 minutes, fold the dough 2-3 times. Four times.
Pre-shape: Make a ball without much tension.
Shape: Place the dough in a floured banneton.
Final Fermentation: Let the dough rest in the fridge for at least 12 hours. It will mature.
Baking: Preheat the oven to 250ºC for at least 45 minutes with your iron pan inside. Cut the dough (to make a good crust), carefully remove the pan from the oven, and close it. Bake it for 20 minutes with the lid on. After this, remove it and bake it for another 20 minutes.
You’ll want to eat it immediately. But wait 2 hours until you cut it.
Fried artichokes, pine nuts, aioli and dukkah
Ingredients
3 artichokes
Fundamento olive oil
Juice of 1 Lemon
1 garlic clove
2 tbsp of dukkah
2 tbsp of pinenuts
1 egg
Drizzle a hot pan with olive oil and fry the garlic clove.
Then, peel the artichokes and boil them. Once cooked, remove them and let them cool.
Cut them in quarters and fry the artichokes in the pan where you fried the garlic clove. Add some mint leaves and fry them until crispy and transparent.
Meanwhile, add the dukkah and let it caramelise.
In another pan, toast the pine nuts and reserve.
In a cup, add the egg, garlic clove, lemon, and a bit of olive oil, mix it with a magic wand, and keep adding olive oil until the mixture gets a homogeneous texture.
Season it with salt and pepper.
Canned sardines and cajun nuts and red bell pepper paste toasts
Ingredients
1 can of sardines
1 preserved grilled red bell pepper
Sliced bread (we suggest brioche)
Fundamento olive oil1 cup of cajun nuts
Salt flakes
Start by blending the cajun nuts, half a pepper, and seasoning with salt; don't forget the sardines will add saltiness.
Cut the bread into rectangles, remove the crust, sizzle olive oil and toast in a hot pan. Meanwhile, cut the rest of the red bell pepper into thin slices.
Spread the cajun nuts and pepper paste on the toasted bread and add the sardines. If you can, slightly torch the sardines to give them a smoky flavour. Finish it with sea salt flakes.
Vanilla ice cream, Fundamento and fleur de sel
Ingredients
250ml heavy cream
200ml condensed milk
1 vanilla pod
Topping
Fundamento Olive Oil
Sea salt
Start by beating the heavy cream until it reaches a texture between whipped cream and butter at room temperature.Meanwhile, open the vanilla pod, scrape out the inside with a spoon, and add it to the heavy cream.
Add the condensed milk and beat until it reaches a homogeneous texture.
Pour into a container suitable for freezing and place in the freezer for about 8 hours.
Serve two balls, drizzle the olive oil and sprinkle sea salt flakes.
Lemon poppy seed cake
Cake Batter
50 grams poppy seeds ground
200 grams of granulated sugar
2 lemons zested
1/2 teaspoon fine sea salt
3 eggs large
150 grams Greek yogurt
150 grams of olive oil
2 teaspoons vanilla extract
250 grams of all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Whipped Cream Cheese
120 grams of cream cheese
100g of sugar powder
Preheat the oven to 180ºC.
Add 200 grams of granulated sugar and the zest of two lemons in a large bowl. Rub the zest into the sugar with your fingers until fully incorporated. The sugar will begin to clump from the oils.Whisk in the salt.
Crack all three eggs into the bowl and whisk for about two minutes until light and fluffy.Add in the yoghurt and whisk again.
Finally, pour in the olive oil and vanilla extract and whisk once more until combined.
Sift the flour, baking soda, and baking powder into the wet ingredients.
Use a flat rubber spatula to fold the dry ingredients into the wet until combined. It will still look clumpy from the bubbles.
Pour 400 grams of the batter into the bowl with the poppy seeds and carefully fold the poppy seeds into the batter.
Grease a loaf pan with a baking spray and add a parchment paper.
Alternate pouring half of the plain lemon batter and half of the poppyseed batter into the prepared loaf pan. Continue until all of the batter is used.
Flatten the batters with the rubber spatula and bake in the oven for 30 minutes. After 30 minutes, rotate the pan 180 degrees and bake for another 20-25 minutes.Once baked, take the pan out of the oven and place it on a wire rack to cool.
In a bowl, mix the cream cheese and sugar.
Add a spoonful of the cream cheese mix per slice and sizzle with olive oil
The salad
Ingredients
1 cup of bulgur
1 hand full of sugar snap peas
Rocket
Mint and basil
Radish
Cucumber
Feta
Pistachio
Pumpkin seeds
Fundamento
Vinaigrette:
4 tbsp of olive oil
1 tbsp of honey
1 tbsp of apple cider vinegar
1 tbsp of Dijon mustard
Start by toasting the nuts in a hot pan.
Add the sugar snap peas, olive oil, and sea salt to a grill pan. Grill them for about 5 minutes.
Cook one cup of bulgur, 1 cup of bulgur per 1 and 1/2 cups of water.
Cut thin slices of cucumber and radish.
In a bowl, add the bulgur, a layer of rocket, the sliced vegetables, the nuts, the sugar snap peas and some feta.
Season it with the vinaigrette and the fresh herbs.
Moules
Ingredients
1 kg of mussels
Fundamento
2 shallots
2 garlic cloves, minced
1 red bell pepper, chopped
400g of diced tomatoes
Salt and pepper to taste
1 cup of white wine
Chives
Clean the mussels thoroughly, removing any beards and scrubbing the shells. Discard any mussels that are open and do not close when tapped.
In a large pot, heat the olive oil over medium heat. Add the chopped shallots and sauté until translucent. Add the minced garlic and cook for another minute until fragrant.
Finally, add the chopped red bell pepper to the pot and cook until it softens. Stir in the diced tomatoes and season with salt and pepper to taste. Pour in the white wine and bring the mixture to a simmer.
Add the cleaned mussels to the pot, cover, and cook for 5-7 minutes, or until they have opened. Discard any that do not open.
Serve the mussels, add a broth spoon, and top it with chives and olive oil.
Chocolate mouse
Ingredients
200g of 85% chocolate
6 eggs
6 tablespoons of sugar
1 tablespoon of butter
Sea salt flakes
Fundamento
Start by breaking the chocolate into small pieces and place it in a heatproof bowl. Add the butter to the bowl as well. Melt the chocolate and butter using a double boiler method or in the microwave. Stir well until the mixture is smooth.
Separate the egg whites from the yolks and beat the egg whites until they form stiff peaks.
In another bowl, beat the egg yolks with the sugar until you get a creamy and light mixture. Gradually add the melted chocolate mixture to the egg yolk mixture, stirring constantly. Finally, gently fold the beaten egg whites into the chocolate mixture, ensuring it remains light and airy
.Pour the mousse into a large serving dish and refrigerate for at least 3 hours before serving.
To serve it, top it with olive oil and sea salt flakes
Roasted lamb with polenta and fried enoki mushrooms - Easter special
Ingredients
1kg lamb
1 white onion
1 red onion
1 shallot
1 hole garlic
Spices
1carrot
Sage
Bay
1 canned tomatoes
1 tomato
500gr polenta
2L hot water
Spices
Fundamento
Enoki mushrooms
15ml beer
120gr flour
Salt
Paprika
Start by seasoning the lamb for a couple of hours before cooking. Add olive oil, paprika, meat seasoning, basil, oregano, and sweet chilly sauce, and coat the lamb with the seasonings.
Then heat a big a pan that is oven proof with Fundamento and fry some sage leaves in the pan, add the bay leaves and the onions, then add the lamb followed by some red wine. Wait for the alcohol to evaporate and add the canned tomatoes, the diced carrots and the diced tomato. Add the garlic sliced in half. It’s now ready to go to the preheated oven at 200ºC. Leave the lamb to cook for 2 hours.
For the polenta heat some water and cook the polenta with water and seasonings of your lliking over low heat. Finally, for the enoki mushrooms heat half a cup of Fundamento in a small saucepan.
Meanwhile, whisk the beer and the flour together, season with salt, pepper, and paprika. Dip the mushrooms into the batter and then drop it in the hot oil. Cook it for approximately 3 min on each side.
To serve just add the polenta to the bottom of your dish, add some lamb followed by the sauce that's in the pan and finally, add the fried mushrooms.
Olive oil cake with a blackberry cardamon and sage jam topped with Swiss meringue - Easter special
Ingredients
200 gr sugar
3 large eggs
175 ml Fundamento
100 ml milk
Juice of half an orange
Zest of 1 orange
250 gr flour
2 tsp baking powder
Half tsp salt
For the jam
100 gr blackberries
Sage leaves
7 cardamon seeds
Half cup brown sugar
For the Swiss meringue
120 gr egg whites
160 gr sugar
In a bowl whisk together the wet ingredients, sugar, eggs, olive oil, milk and orange juice.Then add the rest of the ingredients and fold carefully. Transfer the batter to a pan and bake the cake at 170ºC for 35 minutes.
For the jam, add the blackberries, cardamon, sage, sugar, and a splash of water to a small saucepan and cook for 15 minutes. Blend the ingredients until they resemble jam with an immersion blender. Set aside.
For the merengue, combine the sugar and the egg whites in a pan and cook until the sugar has dissolved. Transfer to a stand mixer (or hand mixer) and whisk everything together until stiff peaks are achieved.
To assemble, add the jam to the top of the cake, pour the meringue over the jam, and add more blackberries if desired. Torch the meringue.
You can also serve it individually cutting the cake into cubes.