La Recette

TOMATO MARMALADE

Ingredients:
500gr diced tomato
300gr caster sugar
1 lemon, both zest and juice
3 basil leaves

Preparation:
1. Place the tomato and the sugar in a small pot and over a low fire. Leave until it thickens. Once the marmalade is ready, remove from heat and add the rest of the ingredients.

CUCUMBER SYRUP

Ingredients:
300ml cucumber juice
120ml water
80gr caster sugar
6 leaves Melissa plant
1,2gr Xantana

Preparation:
1. Place the water and sugar in a small pot, bring to boil, remove from heat and add the Melissa leaves.
2. Cover with cling film and leave to infuse for 15 minutes.
3. Pass cucumber skins through a juicer to gain 300ml of cucumber juice.
4. Pass the syrup through a thin colander and add the cucumber juice.
5. Add xantana and beat with a pimer.
6. Remove all air retained in the mixture using a vacuum

BLACK OLIVE DACQUOISE

Ingredients:
150gr icing sugar
150gr caster sugar
100gr almond powder
150gr egg whites
150gr black olives stone removed

Preparation:
1. Put olives in oven for 2 hour at 100°C and then blend using a Thermomix.
2. In the mixing bowl add egg whites and caster sugar until a meringue is formed.
3. In another bowl, mix icing sugar and almond powder, and mix with meringue and black olives. Lay out on a gastronome.
4. Bake for 75 minutes at 115°C

SWEET OLIVE DESERT

Ingredients:
150gr green olive stone removed
200ml water
100gr caster sugar
1lt water
10gr Calcic

Preparation:
1. Put olives in a bowl with cold water to loose bitterness and leave over night.
2. Rinse using ample water and add to the water mixed with the Calcic. Leave for 3 hours.
3. Put the other water amount in a pot with the sugar and the olives and put over heat until the syrup thickens .

ONIONS IN THYME SYRUP

Ingredients:
1 white onion
210gr water
70gr caster sugar
15gr fresh thyme

Preparation:
1. Peel the onion and cut into thin slices, dip into boiling water for 10 seconds and cool down immediately.
2. In a pot add water and sugar, bring to a boil and remove from heat.
3. Add thyme, cover with cling film and leave to infuse for 20 minutes.
4. Pass through a thin colander and add onion.

FETA CHEESE FOAM

Ingredients:
250gr Feta cheese
200gr fresh cream
200gr milk
2 cream chargers
5lt liquid nitrogen
15gr Proespuma

Preparation:
1. Using a thermomix, add all ingredients and once a silky cream mixture has been formed fill a soda maker, charge and bake in the liquid nitrogen.

FRESH GREEN PEPPER POWDER

Ingredients:
500gr fresh green pepper

Preparation:
1. Wash peppers and cut into large chunks.
2. Dip in boiling water twice and dry.
3. Put into a dehydrator for 6 hours.

EXTRA VIRGIN OLIVE OIL ICE CREAM

Ingredients:
500gr water
250gr extra virgin olive oil
220gr caster sugar
160gr dextrose
20gr invert sugar
40gr atomized glucose
3gr super neutrose
2gr emulsifier

Preparation:
1. Put all ingredients except the extra virgin olive oil and the emulsifier into a pot in order to prepare a syrup.
2. Cool the syrup and add extra virgin olive oil and the emulsifier.
3. Beat well using a pimer and put into a pacojet container so as to freeze.