Monthly Archives: February 2019

Mushroom stuffed aubergine with extra virgin olive oil The Palace Blend

Mushroom stuffed aubergine with extra virgin olive oil The Palace Blend

INGREDIENTS 1 Aubergine   200g mushrooms 1 purple onion 1 garlic clove 50g fresh cheese or ricotta Vinaigrette: 20ml EVOO The Palace Blend, chili pepper & salt Parsley PREPARATION Chop the onion and the mushrooms. Cut the aubergine in half lengthways. Pour some extra virgin olive oil over them and bake them in the over at 200ºC for about 20 minutes. …

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Winter salad with EVOO Blend The Palace

Winter salad with EVOO Blend The Palace

INGREDIENTS Green sprouts Nuts (or candied ones) Cured cheese flakes Sweet quince jelly EVOO Blend The Palace PREPARATION Crush the nuts in a mortar. Cut the quince jelly into small cubes. If it was not very solid, impossible to cut well, make small balls. Place the sprouts in the dishes. Add the crushed pralines, cheese flakes and the quince cubes.…

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