Feliç any nou a tothom

fondo_eco_año_nuevo_cat

Aquest es el nostre…

Volem més prosperitat per a tothom però, més que res, un mon més respectuos amb la terra que ens dona de mengar i els seus habitants.

Posem el comptador a 1 (Setmana 1) pero tingues en compte que no començem a treballar fins la setmana 2 (dia 7 de gener).

L’any 2014 es el nostre any.

apio_nabo

Celeriac creme

Ingredients (for 6-8 servings):

For the cream:

800 g. celeriac

600 g. leek (white part)

200 g. Potato

1 bay leaf

1 sprig of thyme

Will

Pepper

Extra virgin olive oil

For chips:

200 g. celeriac

The green of a leek

Extra virgin olive oil

Will

Pepper

For the cream:

Peel and clean the celeriac and potato leek and cook in salted water add bay leaf and thyme sprig. When the vegetables are tender, drain and grind in a blender adding cooking water, if necessary, to achieve the desired texture. Strain and reserve.

For chips:

Cut thin slices of celeriac with a slicer or mandolin. Fry in olive oil until they begin to brown without browning. Season with salt and pepper, drain on absorbent paper and let cool. Reserve at room temperature.

Cut into julienne green leek and fry a few seconds extra virgin olive oil without losing color. Season with salt and pepper, drain on absorbent paper and let cool. Reserve at room temperature

I emplatado:

Arrange in a bowl or bowl cream and garnish with celeriac chips, crispy julienne leeks and a string of olive oil

apio_nabo

fabes

Beans “potaje”

Ingredients (4 servings):

  • 1 cup of beans
  • 1 piece of kombu seaweed
  • 2 carrots
  • 2 leeks
  • 1 potato
  • 1 bunch spinach (about 250g)
  • 2 tbsp olive oil
  • 3 cloves of garlic
  • 1 pinch of smoked paprika
  • Salt and pepper to taste
  • Fresh parsley
  • A drizzle of raw apple cider vinegar (optional)

Preparation:

  • Soak the fabas between 8 and 12pm. Pull the water and wash.
  • Boil them in a pressure cooker for 1 h with the piece of kombu seaweed. Pull Kombu seaweed and set aside.
  • Wash the leek, spinach, carrots and peel potatoes.
  • Cut the garlic into pieces, leek and sliced ​​carrots, spinach and potatoes to taste a square.
  • Saute the garlic in a tablespoon of oil, then add the leeks for 5 minutes with a little salt.
  • Add the remaining vegetables and saute a few minutes.
  • Add the fabas with cooking liquid and if necessary add more water.
  • Add a little more salt, pepper, smoked paprika and bay leaves.
  • Cover and cook on bgarlic fire between 20 and 30 minutes.
  • Garnish with some chopped parsley and add a splash of vinegar (optional).

Suggestion:

This dish can be served with a little salad dressed with lemon juice to enhance iron absorption.

Nutritional properties:

Energy: 965 kcal (241.25 / R)
Protein: 55g (13,75g / R)
Carbohydrates: 121g (30.25 / R)
Fat: 30g (7.5g / R)
Calcium: 664mg (166mg / R – 23.7% CDR)
Iron: 26mg (6,5mg / R – CDR 81% male / 46% female CDR)
Zinc: 7mg (1,75mg / R – CDR 17.5% male / 22% female CDR)

 

cs = tablespoon

mezclahojas

Avocado, mixed leaves, apple and quince salad

Avocado salad, mixed leaves, apple and quince.

Ingredients:

1 bag of mixed greens
1 block
Quince
dried tomatoes in olive oil
1 avocado
Nuts
extra virgin olive oil
Sherry Vinegar
Lemon
Salt

Preparation:

Wash well the mixture of leaves and let them soak in a centrifuge with cold water. Then put them in a bowl.

Wash and cut into cubes apple, sprinkle with a few drops of lemon to prevent rust. The incorporated with lettuce.

Peel the avocado and cut into cubes, add it to the bowl. Also cut into cubes quince and miss with the other ingredients.

Abruptly cut nuts and incorporate the bowl.

Prepare the vinaigrette, with flowing extra virgin olive oil, a splash of vinegar and salt. Emulsify and sprinkle our salad. Stir all the ingredients to be impregnated.

Finally, we drain them dry tomatoes and cut into thin strips and cast above.

Cistella ECOLÒGICA de la setmana 49

sralvocato8d2912


Del 2 al 6 de Decembre

L’Alvocat.cat i pa ecològic!!!

Comencem el mes de desembre amb un dels nostres productes estrella, els alvocats de La Calafa! Sí, han tornat! si no els heu tastat ja esteu tardant.. També mini patates del bufet (recepta abaix), mesclum i un mix per fer el millor brou, que amb aquest fred no em direu que no ve de gust!

Per una altre banda ja podeu tornar a demanar pa ecològic del forn Barcelona-Reykjavik amb la vostra cistella, el trobareu a la vostra fulla de comanda! Si en voleu, sobretot sigueu puntuals en el enviament de la vostra comanda, ja que es pa del dia!! Hi haurà l’integral d’espelta i el blanc de blat català, son peces d’un kilo aprox., és un pa de sabor excel.lent i molt nutritiu, esperem que us agradi!

Us deixem una deliciosa recepta en el nostre blog (clikeu en el link de sota).

Recepta de papas arrugas con mojo.

Salut i bon profit!

Full de comanda

CISTELLES +V

SETMANA 49

Full de comanda

CISTELLES +Q

SETMANA 49

CISTELLA MIXTA +V

SETMANA 49

CISTELLA MIXTA +Q

SETMANA 49

CISTELLA FRUITA

SETMANA 49

100% PRODUCTE ECOLÒGIC 100% PRODUCTE ECOLÒGIC 100% PRODUCTE ECOLÒGIC
1 unitat de MIX DE BROU (15) 1 kgs ESPINACS (15) 1 kgs POMA GRANNY (20)
0,8 kgs ESPINACS (15) 1,5 kgs CEBA COLL NARGO(15) 1 kgs CODONY  (27)
0,6 kgs ALVOCAT (32) 1,5 kgs MINI-PATATA BUFET (32) 1,5 kgs PERA CONFERENCE (27)
1 kgs CEBA COLL NARGO(15) 2 bossa MESCLUM  (15) 1 kgs POMES FUJI (30)
1 kgs MINI-PATATA BUFET (32) 1,2 kgs aprox. BRÓCOLI (7) 1 kgs KIWI (9)
1 unitat COL (9) 0,8 kgs PORRO (7) 1 kgs TARONJA (27)
1 bossa MESCLUM  (15) 1 manat PASTANAGA  (3) 1,5 kilo de PLÀTAN (10)
1,2 kgs aprox. BRÓCOLI (7) 1,5 kgs TARONJA (27) 1,5 kgs MANDARINA (27)
0,6 kgs PORRO (9) 1,5 kgs PERA (27)
1 manat PASTANAGA  (3) 1 unitat CARBASSA (7)
1 unitat CARBASSA (7) La cistella de fruita pot tenir petites variacions segons la temporada i disponibilitat.
1 kgs PERA (27)
1 kgs POMA FUJI (27)
1 kgs TARONJA (27)
Preu Cistella Mixta +V

34 euros

Preu Cistella Mixta +Q

34 euros

Preu Cistella Fruita

34 euros

Preu 1/2 Cistella

22 euros

Preu 1/2 Cistella

22 euros

Preu 1/2 Cistella

22 euros

També podeu fer canvis en la vostra cistella o fer-vos una cistella a mida, sense despeses d’enviament a partir de 22 euros. Per donar-vos d’alta i rebre tota la informació del nostre projecte, ens podeu fer arribar un correu a la adreça cistelles@ecodaqui.org o fer clic al següent enllaç


Vols rebre una cistella de fruita i verdura ecològica a casa teva?

Ens podeu trobar també a:
Twitter: @ecodaqui i a Facebook

papasarrugas

Recipe potatoes with mojo rojo wrinkles

Ingredients:

  • 1 Kilo of potatoes from small buffet
  • Salt 250 grams fat
  • water.
  • Spicy sauce (see recipe at the end)

Preparation of potatoes:

  1. Cleaned thoroughly washing the potatoes, let them skin and remove all the earth with
  2. Put the potatoes in a pot, add salt. Covered with water without exceeding the level of the potatoes. They cook, they remove the water and put the fire again until completely dry (do shake for 2 minutes)
  3. Them away from heat and leave a few minutes covered with a cloth.
  4. Finally served on a tray and add above mojo.

Recipe mojo:

Ingredients for Mojo picon:

  • 1 head of garlics
  • 2 cayenne peppers
  • 1 teaspoon of cumin grains,
  • 1 teaspoon paprika
  • 4 tablespoons vinegar,
  • 15 tablespoons olive oil
  • will gorda

Preparation:

  1. In a mortar pestle everything well: peeled and chopped garlics, cumin, cayenne peppers clean grits and coarse salt, until it turns everything into a smooth paste.
  2. You add the paprika and slowly olive oil and vinegar turning him into a thick paste
  3. However, mojo pasta can be made lightly, to taste by adding a little water.