Starter 2 servings 35 minutes Low difficulty Elaboración: Mix the flour with the yeast. Make a hole in the middle and add the grated cheese, milk and softened(*) butter and work the mixture until you get a fine dough. Let it rest in the fridge for about 10 minutes. Stretch and mold the dough into a thin sheet and cut into squares. Place the squares on a baking sheet and paint them with the beaten yolk. Sprinkle with the Bras del Port Sea Salt Foam with Tomato and Basil. Bake at 180º for about 12 minutes or until they begin to brown. Just take out of the oven and sprinkle with a little more Sea Salt Foam. * Leave the butter at room temperature for about two hours or put it in the microwave, at low power, in batches of 10 seconds, until it is soft. Ingredients (4 servings): 100 g wheat flour 60 g butter 60 g grated Parmesan cheese 1 egg yolk 1 tablespoon of milk 1 teaspoon of yeast Bras del Port Tomato and Basil Sea Salt Foam Download the sheet of this recipe here. [...]
Starter 4 servings 10 minutes Low difficulty Preparation: Cut the avocados in half and remove the bones. Remove the pulp of the avocado with the help of a spoon and crush it with a fork and add a splash of lemon.. Peel the tomatoes, remove the seeds and cut into cubes. Chop the onion and coriander very thin. Mix all the ingredients together with a few drops of tabasco, a little oil and Bras del Port Eco sea salt. Put the guacamole in a bowl and decorate on top with the sprouts and Bras del Port Charcoal Sea Salt Flakes. Serve with nachos or salty sticks. Ingredients (4 servings): 2 ripe avocados 1 spring onion 1 tomato A few drops of Tabasco Extra virgin olive oil Coriander 1/2 lemon Spring onion sprouts for decorate Bras del Port Eco fine sea salt Bras del Port Charcoal Sea Salt Flakes Download the sheet of this recipe here.
Starter 4 servings 10 minutes Low difficulty Preparation: Rinse and drain the chickpeas. Peel the garlic and squeeze the half lemon. Take the chickpeas, the water, the olive oil, the Bras del Port Eco sea salt, the garlic, the lemon juice and the cumin and mix them well until getting a homogeneous mixture without lumps. Serve the hummus in a bowl and decorate with some sweet paprika, chopped chives, a dash of olive oil on top, sesame and
Starter 2 servings 10 minutes Low difficulty Preparation: Rehydrate the nori sheets by soaking them in a bowl with water for 5 minutes. Cut the salmon into small cubes and drain the seaweed. Beat the eggs and add the salmon and nori seaweed. Heat a little oil in a frying pan and pour the mixture. Cook stirring almost constantly. Remove from heat and let it with the residual heat trying to keep it soft and creamy. Serve the scrambled eggs on a toast and garnish with Bras del Port Charcoal Sea Salt Foam. Ingredients (2 servings): 40 g nori seaweed 4 eggs 75 g smoked salmon Extra virgin olive oil Bras del Port Charcoal Sea Salt Foam Download the sheet of this recipe here.
Starter 2 servings 10 minutes Low difficulty Preparation: Clean all the ingredients and cut the cherry tomatoes in halves. Crush the pistachios and hazelnuts in a mortar. Prepare the vinaigrette with the Bras del Port Eco sea salt, the pepper, the olive oil, the sherry vinegar, the hazelnuts and the pistachios. We arrange the lettuces harmoniously, on top we put the tomato and the duck ham slices. Finally, we dress with the vinaigrette, place the pomegranates and sprouts and sprinkle with Bras del Port Red Wine Sea Salt Flakes. Ingredients (2 servings): 125 g duck jam 1 mezclum salad bag 4 cherry tomatoes 20 g roasted hazelnuts 20 g roasted pistachios 50 g pomegranate Spring onion sprouts 80 ml extra virgin olive oil 1 tablespoon of sherry vinegar Pepper Bras del Port Eco fine sea salt Bras del Port Red Wine Sea Salt Flakes Download the sheet of this recipe here.
Beverage 1 serving 5 minutes Low difficulty Preparation: Put a good amount of ice cubes in a large glass. Pour the vodka, controlling the amount so that it is not too strong, and continue pouring the lemon juice, a pinch of the Bras del Port Eco sea salt, the pepper, some drops of the Worcestershire sauce and the Tabasco sauce. Mix everything well using a rod or an elongated spoon and fill with tomato juice. Take a wide glass or tube and decorate the edge with the Bras del Port Sea Salt Foam with Charcoal. Add a piece of celery and a slice of lemon and serve it cold. Ingredients (1 serving): Ices cubes 40 ml vodka 150 ml tomato juice 15 ml lemon juice Worcestershire sauce Tabasco sauce Ground black pepper Bras del Port Eco fine sea salt Bras del Port Charcoal Sea Salt Foam Download the sheet of this recipe here.
Dessert 2 servings 10 minutes Low difficulty Preparation: Melt the cooking chocolate over a low flame using a double boiler, or in the microwave in batches of several seconds. Add the puffed rice, make small portions with the help of a spoon and leave them on a clean bench or other nonstick surface. Sprinkle with Bras del Port Sea Salt Flakes before the chocolate solidifies. Ingredients (2 servings): 200 g dark cooking chocolate 50 g puffed rice Bras del Port Sea Salt Flakes Download the sheet of this recipe here.