Mariscal & Sarroca’s Blog (ENGLISH)
This fruity version of alioli goes really well with meat, like pork or lamb. It is made from membrillo, the quince paste.
Ingredients (serves 4)
250 g membrillo from Mariscal & Sarroca 1 garlic clove 150 ml (half extra virgin olive oil Mariscal & Sarroca and half sunflower oil) Lemon juice to taste Sea salt and black pepper
Crush the garlic with a little salt in
Start by roughly chopping the chorizo and the tomatoes. Fry the chorizo in plenty of hot olive oil until it gets crispy. While the chorizo is cooking, finely slice the scallions and
Saffron is very appreciated in Spanish cooking. This spice contributes to our recipes adding colour, as well as flavour. In order to bring out all the best of it, the fine threads should first be slightly toasted on a pan over a low fire, so that they dry and can be easily ground. We then dilute them in a little bit of water, or
Chorizo is one of the Spanish charcuterie products more popular outside our country. Today we are going to make a traditional stew which combines lentils with chorizo. There are many different regional varieties to this dish. Every grandmother cooks it adding her own personal touch. Nutritious and delicious!
Ingredients (4 people):
• 550 g brown lentils – Puy or pardina are good varieties • more
Olive oil has been used in beauty treatments for centuries and many cultures have benefited from its properties. Egyptians used it to massage their muscles as well as their skin and hair. It was also used as a base to make perfumed oils. Mixed with saffron and other herbs it was applied as a moisturizer. Greeks and Romans discovered it was a great tonic which helped heal wounds,
