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Recipe 1: potatoes seasoned with steamed peppers


Difficulty: To Epsilon.

Ingredients for 4 people:
- 800 g new potatoes, hopefully small ­ 3 large green peppers
- 3 cloves of garlic
- 100 g black olives with seed
- Nice or frigate in oil (optional)
- extra virgin olive oil ­ salt


1. Thoroughly clean the potatoes under running water, using a brush if you have. Peel the whole peppers and garlic cloves. Once all are peeled put into a steamer or pot. Cook 20 minutes.

2. Remove the peppers and garlic and keep cooking the potatoes for 30 minutes.

3. Meanwhile, chop the peppers, discarding the seeds and stem. Put them in a bowl with peeled and chopped garlic in bulk. Cover nearly all in oil and let sit for at least half an hour.

4. Once the potatoes are cooked and you can check them by poking them with a knife. While they are still warm cut them into thick slices and arrange on a platter. Add salt and soak them with pepper and garlic oil, leaving them an half hour to ripen. Add salt to taste , serve with olives and crumbled melva if you like, and serve.

Recipe 2: Cucumber mousse

mousse pepino gde

1 cucumber,
6 sheets of gelatin (or gelatin 9 grams of powder),
50 g butter,
50 g of yogurt,
1 to 2 teaspoons white balsamic vinegar,
1 cup of cream,
4 teaspoons chopped fresh herbs (eg mint, dill, parsley),
salt, pepper and garlic powder, cucumber slices and herbs for garnish.

Preparation: Wash, peel and grate the cucumber, sprinkle with salt and arrange it in a colander for 15 minutes. Drain the water and dry well to remove all the liquid. Mix or stir the butter until foamy, add the yogurt and mix well with white balsamic vinegar. Then add the grated cucumber. Soak the gelatin sheets for 5 minutes, drain excess water and place them in a hot pan until gelatin is dissolved (in the case of using gelatin powder follow package instructions). Add a few tablespoons of cold butter mixture to the gelatin solution and mix. Then add the remaining butter mixture and stir. Dress well with salt, pepper and garlic powder. Whip the cream to mount and, with herbs, gently add the cucumber mousse. Place the mousse in a shallow dish of glass covered with plastic wrap and let stand at least 2 or 3 hours, better if it sits overnight. Dump the mousse on a plate or serving dish and decorate with herbs and cucumber slices. Serve with fresh white bread or whole wheat bread.

Recipe 3: Cream of cucumber and yogurt


1 large or 2 medium cucumbers,
600 ml. milk,
2 tablespoons of plain yogurt,
3 tablespoons skim milk powder,
2 cloves of garlic, ground white pepper, salt.

Preparation: Heat the milk and when it starts to boil, remove from heat and let it cool until you can put a finger in it without getting burned. Mix the yogurt with the milk powder into a thick cream, add the cream to the warm milk and stir until it is well blended and smooth. Pour the above mixture into a thermos or airtight container and leave covered about 8 hours or until thickened; then put in the refrigerator for 60 minutes to cool down. Peel the cucumber and clean the whisker; put in a large colander with salt and let drain. Whip mixture reserved in the refrigerator until it becomes frothy and add the cucumber and garlic previously reduced to puree in a blender or mortar; and store in the refrigerator about two hours. At serving time, sprinkle some freshly ground white pepper over the cucumber cream and adjust other seasoning if necessary. Serve in individual bowls with a slice of cucumber in the center as an ornament. This recipe comes from the Middle East and although it seems difficult to do, in reality it is quite easy. It is essential to follow the recommended settling times for the ingredients to settle.

Recipe 4: Tomato Espencat


400 g. peeled tomatoes
50 gr. dried cod loin and a little salt 50­70 gr. of diced onion
2­3 split olives
Olive oil to taste (use graciously)

Preparation: Open the can of whole peeled tomatoes and crush with a fork on the plate.
Take the diced onion and spread them on the tomatoes.
Do the same with the cod. Cut and spread finely.
Add the olive oil and stir all items You add chopped olives, which gives it its special flavor and color to the dish.

Recipe 5: pancakes stuffed with orange and avocado


Ingredients: ­For 2 persons:
2 oranges
1 avocado
20 g chocolate
30 g butter
3 tablespoons cream
2 tablespoons honey
The juice of 2 oranges
1 cup orange liqueur
8 mint leaves for pancakes: 170 ml milk
50 g flour
2 eggs
15g butter
2 tablespoons sugar

To make the dough for the pancakes, beat the eggs in a bowl, add the flour and continue beating. Add sugar and a pinch of salt and mix well. Pour the milk and melted butter and whisk. Pour a some of the mixture to a nonstick pan (just covering the base), allow to set and turn it over. Cook both sides to brown color.

Remove the orange peel and cut into wedges (also remove the pith). Put to side
Cut avocado in half, remove the meat and sead.
Put half the butter in a pan and pieces of avocado and pieces of orage. Add a little honey and cook for a few minutes. Put to side.
In a pan, put the other half of the butter, along with liqueur and orange juice. Cook a few minutes until reduced into syrup.

Stuff the pancakes with the orange slices and avocado. Place in a large pan, pour in the sauce and juice. Cook for a few minutes to soak up the sauce.

In a saucepan, pour the cream and add the chocolate. Cook until thickened chocolate. Serve the crepes with chocolate sauce. Garnish with mint leaves.

These pancakes are a original and easy change for an afternoon snack formula. If you decide to make them, you must remember that the dough should not be saved from one day to another, even in the refrigerator, as it ferments easily.

Recipe 6: Green beans with ham cream



200g of beans
1 clove garlic
1 small tomato
200g of beans
1 clove garlic
1 small ripe tomato and paprika to taste

For the broth:

1 piece of ham (or a bone)
1 onion
1 carrot
1 leek
1 L of water

For the cream:

250ml cream 50g ham
200g ham broth

Preparation: First we make the broth and put them in a saucepan, all the ingredients together with 1 liter of water and let cook over low heat for about 2 hours.
Throughout desengrasamos cooking broth. When the broth is ready, we can put some salt in it to taste and set aside.

To prepare the cream, chop the ham and put it in a saucepan with cream and ham broth strained. Let cook for 30 minutes over low heat, stirring from time to time and, after this time, mix the cream and put aside.

Meanwhile, boil the beans in salted water until they are at their best, remove and drain them. Put aside.

Finally, we prepare the sauce and for that, we put a couple of tablespoons of oil in a pan and fry the finely chopped garlic. When the garlic begins to brown, add the peeled tomatoes and cut into cubes and fry for a couple of minutes. We remove the pan from the heat and add 1 tablespoon of paprika. Stir well until paprika is completely dissolved. To serve, place a ring on the plate and fill with cooked and well drained beans. Above the beans, we put the sauce and, finally, pour the cream over ham.

Contact with Frutas Tejerina

(+34) 958 605 055

Carretera de la Celulosa s/n
18600 Motril, Granada (España)

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