For Jorge Romero | On September 4, 2017 at 8:00 - Writing in ► Flavors ◄

Helado de frutas o verduras

Ice cream of fruits or vegetables

Chef Jorge Romero. The vegetables and vegetables are very interesting ingredients to prepare healthy, showy and original desserts.

Postres líquidos

Liquid desserts

MejorableAceptableBuenoMuy BuenoExcelente (5 votes, average: 5 of 5)
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If in the desserts a key food joins, as there are the vegetables, there is obtained a perfect combination of that the organism will allow to take care inside and on the outside. Conscious of the importance of including the vegetables in the diet of any person, the vegetables frozen in the confectioner's are an excellent alternative to the so called "fresh airs". Thanks to its ultrafreezing process, not only they retain the vitamins, the fibres and the minerals, but also they are equal of nourishing that the newly gathered ones from the ground.

They help to relieve the digestions, its rich content in fibre favors the intestinal transit, its low level of calories and its scarcity of fat help to be protected opposite to the diabetes and its wealth in water promotes the normal activity of the kidney. All this without forgetting that they offer a wide possibilities variety on having presented the plates, allowing to realize surprising, coloring and very tasty proposals.

Traditionally the vegetables are in the aperitifs, like accompaniment or in the main courses, but …: and if they join to the desserts? This entertaining alternative will help that small and big complete vegetable of a different way.

To keep on reading …

For Jorge Romero | On August 29, 2017 at 8:07 - Writing in ► You Prescribe ◄

Melón a las especias

Melon to the spices

Chef Jorge Romero. Rich in water and of exquisite flavor, the melon is one of the most valued summer fruits. It brings to the organism potassium, calcium and antirust, in addition to being a marvelous hydration source. Its presence in the table represents an indisputable sign of the summer period.

Sopa de melón con bolitas de yogur

Melon soup with yogurt little bolls

MejorableAceptableBuenoMuy BuenoExcelente (8 votes, average: 4.5 of 5)
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And although he eats up in general like dessert, to the native, or like a refreshing snack, the melon can be prepared of very diverse ways: like a pudding, in a soup, a salad …

Melon pudding

Ingredients: 600 g of melon, two eggs, 30 g of ground almond, 30 g of sugar and a little of ground cinnamon.

Preparation. First, we peel and troceamos the melon. Next, we cook it. And when it comes undone, we crush it. On the other hand, we beat with energy the eggs together with the sugar, until they double its volume. Later, we mix gently the egg, the cut almond, the cinnamon and the melon pulp. In this miscellany it is not necessary to beat, just to join the ingredients with surrounding movements. We smear a mold with butter, spill there the miscellany and take to the stove 200 ºC during 40 minutes. Past this time, we hope that it should cool down and: I list to serve!

Salad of melon, cheese feta and anchovies

Ingredients: 250 g of sheets of varied lettuces, 100 g of bean sprouts or of alfalfa fresh air, 200 g of melon, 100 g of cheese feta and 20 g of anchovies in conserve. Also, for the cherries vinaigrette: 30 ml of extra virgin olive oil, 10 ml of apple vinegar, 30 g of cherries troceadas and 2 g of salt.

Preparation. We wash and troceamos the varied lettuces and place them like base of the salad. On them we put the fresh sprouts, the melon troceado in little bolls, a few cheese taquitos feta and a few anchovies in conserve cut. Later, we prepare the vinaigrette, mixing a few cut cherries, two spoonfuls of olive oil and a small spoonful of apple vinegar. We remove and set on the verge of salt. We dress with her the salad of melon, cheese feta and anchovies, but I joust at the moment of serving (not earlier). We can add also some dry fruit toasted to give him a crispy touch, like hazelnuts, almonds or nuts.

To keep on reading …

Writing. Oscar Sanz has been the protagonist of the fourth edition of the Contest of Home-made Sloe brandy of the Bank of the Duero celebrated yesterday on Saturday in Sinovas, after being admitted like better both in the evaluation of the professional jury and for the part of the public that it dared to look at fourteen presented sloe brandy.

Miguel Ángel Gayubo, Alba y Francisco

Alba Dueñas, Miguel Ángel Gayubo and Francisco Martín

MejorableAceptableBuenoMuy BuenoExcelente (23 votes, average: 5 of 5)
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The professional jury composed by the president of the Route of the Wine of the Bank of the Duero Miguel Ángel Gayubo, accompanied by the Bachelor of biology and expert in analytical food and agriculture Alba Dueñas and the expert pacharanero Francisco Martín, who was turning the jury after two years harvesting awards like elaborating craftsman, valued like deserving of the second position the sloe brandy of Ann Helen De Santiago. In the third place he remained Miguel González Garijo, who although it could not have repeated the success of last year, has been rewarded for third consecutive year.

“It is an honor to be in the jury because every time a winner turns out to be more complicated to choose since the participants strain and make fondness great to do home-made quality products. Also, it is enjoyed very much with the ambience.” Gayubo was commenting after reading the verdict of the jury who presides.

As for the awards of the jury of the public, in addition to the mentioned one Sanz like winner, they were rewarded José Luis of the Priest and Leyre González in the second and third place respectively.

To keep on reading …

ArandaHOY.com, The Cultural Magazine of Aranda de Duero and the Bank of the Duero Vineyard and stove»
For Jorge Romero | On September 4, 2017 at 8:00 - Writing in ► Flavors ◄

Helado de frutas o verduras

Ice cream of fruits or vegetables

Chef Jorge Romero. The vegetables and vegetables are very interesting ingredients to prepare healthy, showy and original desserts.

Postres líquidos

Liquid desserts

MejorableAceptableBuenoMuy BuenoExcelente (5 votes, average: 5 of 5)
Loading ... Loading...

If in the desserts a key food joins, as there are the vegetables, there is obtained a perfect combination of that the organism will allow to take care inside and on the outside. Conscious of the importance of including the vegetables in the diet of any person, the vegetables frozen in the confectioner's are an excellent alternative to the so called "fresh airs". Thanks to its ultrafreezing process, not only they retain the vitamins, the fibres and the minerals, but also they are equal of nourishing that the newly gathered ones from the ground.

They help to relieve the digestions, its rich content in fibre favors the intestinal transit, its low level of calories and its scarcity of fat help to be protected opposite to the diabetes and its wealth in water promotes the normal activity of the kidney. All this without forgetting that they offer a wide possibilities variety on having presented the plates, allowing to realize surprising, coloring and very tasty proposals.

Traditionally the vegetables are in the aperitifs, like accompaniment or in the main courses, but …: and if they join to the desserts? This entertaining alternative will help that small and big complete vegetable of a different way.

To keep on reading …

For Jorge Romero | On August 29, 2017 at 8:07 - Writing in ► You Prescribe ◄

Melón a las especias

Melon to the spices

Chef Jorge Romero. Rich in water and of exquisite flavor, the melon is one of the most valued summer fruits. It brings to the organism potassium, calcium and antirust, in addition to being a marvelous hydration source. Its presence in the table represents an indisputable sign of the summer period.

Sopa de melón con bolitas de yogur

Melon soup with yogurt little bolls

MejorableAceptableBuenoMuy BuenoExcelente (8 votes, average: 4.5 of 5)
Loading ... Loading...

And although he eats up in general like dessert, to the native, or like a refreshing snack, the melon can be prepared of very diverse ways: like a pudding, in a soup, a salad …

Melon pudding

Ingredients: 600 g of melon, two eggs, 30 g of ground almond, 30 g of sugar and a little of ground cinnamon.

Preparation. First, we peel and troceamos the melon. Next, we cook it. And when it comes undone, we crush it. On the other hand, we beat with energy the eggs together with the sugar, until they double its volume. Later, we mix gently the egg, the cut almond, the cinnamon and the melon pulp. In this miscellany it is not necessary to beat, just to join the ingredients with surrounding movements. We smear a mold with butter, spill there the miscellany and take to the stove 200 ºC during 40 minutes. Past this time, we hope that it should cool down and: I list to serve!

Salad of melon, cheese feta and anchovies

Ingredients: 250 g of sheets of varied lettuces, 100 g of bean sprouts or of alfalfa fresh air, 200 g of melon, 100 g of cheese feta and 20 g of anchovies in conserve. Also, for the cherries vinaigrette: 30 ml of extra virgin olive oil, 10 ml of apple vinegar, 30 g of cherries troceadas and 2 g of salt.

Preparation. We wash and troceamos the varied lettuces and place them like base of the salad. On them we put the fresh sprouts, the melon troceado in little bolls, a few cheese taquitos feta and a few anchovies in conserve cut. Later, we prepare the vinaigrette, mixing a few cut cherries, two spoonfuls of olive oil and a small spoonful of apple vinegar. We remove and set on the verge of salt. We dress with her the salad of melon, cheese feta and anchovies, but I joust at the moment of serving (not earlier). We can add also some dry fruit toasted to give him a crispy touch, like hazelnuts, almonds or nuts.

To keep on reading …

Writing. Oscar Sanz has been the protagonist of the fourth edition of the Contest of Home-made Sloe brandy of the Bank of the Duero celebrated yesterday on Saturday in Sinovas, after being admitted like better both in the evaluation of the professional jury and for the part of the public that it dared to look at fourteen presented sloe brandy.

Miguel Ángel Gayubo, Alba y Francisco

Alba Dueñas, Miguel Ángel Gayubo and Francisco Martín

MejorableAceptableBuenoMuy BuenoExcelente (23 votes, average: 5 of 5)
Loading ... Loading...

The professional jury composed by the president of the Route of the Wine of the Bank of the Duero Miguel Ángel Gayubo, accompanied by the Bachelor of biology and expert in analytical food and agriculture Alba Dueñas and the expert pacharanero Francisco Martín, who was turning the jury after two years harvesting awards like elaborating craftsman, valued like deserving of the second position the sloe brandy of Ann Helen De Santiago. In the third place he remained Miguel González Garijo, who although it could not have repeated the success of last year, has been rewarded for third consecutive year.

“It is an honor to be in the jury because every time a winner turns out to be more complicated to choose since the participants strain and make fondness great to do home-made quality products. Also, it is enjoyed very much with the ambience.” Gayubo was commenting after reading the verdict of the jury who presides.

As for the awards of the jury of the public, in addition to the mentioned one Sanz like winner, they were rewarded José Luis of the Priest and Leyre González in the second and third place respectively.

To keep on reading …