Tag: evoo

Pumpkin and asparagus risotto

INGREDIENTS 2 PAX 100g rice 1 onion 500g de squash pumpkin 500ml vegetal broth Green asparagus Rosemary & salt EVOO Patio de Viana Arbequina PREPARATION Peel and cut the onion and the squash pumpkin. We grind with the help of a food processor, for a few seconds (we do not want it to crush too much). We put in a…

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Lemon Muffins with The Palace Blend EVOO

INGREDIENTS 3 eggs 200 g. of flour 125 g. of sugar 50 ml. of milk 1 lemon 100 ml. of Palacio Marques de Viana: The Palace Blend Extra Virgin Olive Oil ½ yeast packet PREPARATION First, preheat the oven to Fº 302 In a large bowl, beat the eggs with encircling movements, until our dough becomes spongy. Add the sugar…

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Herbs mayonnaise

INGREDIENTS 1 egg Small spoon of dijon mustard Parsley Chives Salt & pepper Half lemon juice Extra Virgin Olive Oil Patio de Viana Arbequina ELABORATION Break the eggs and separate the yolks in a bowl, then, use a stick to beat the yokes. Add the dijon mustard and mix all together. Pour some Patio de Viana Arbequina EVOO, little by…

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