2 fresas grandes en rodajas finas.
Jugo de 2 naranjas
Jugo de un limon
1/4 taza de ginebra
1 botella de vino tinto frío
250 ml de Umiko
Hojas de salvia y olivas de Ibiza
Frambuesas (opcional)
MÉTODO:
Paso 1
Fruta bien fría, ginebra, vino y tu Umiko.
Corta el limón, la manzana, la naranja y las fresas en rodajas finas y colócalas en una jarra grande de vidrio. Vierte el vino, la naranja y el jugo de limón y remover.
Enfriar en el refrigerador durante una hora para enfatizar los sabores.
Paso 2
Cuando esté listo para servir, tritura la fruta ligeramente con una cuchara de madera, agrega la ginebra y la kombucha y mezcla bien, coloca algunos cubitos de hielo en la jarra.
Agrega la albahaca, la salvia, las olivas de Ibiza y las hojas de menta y frambuesas a los vasos antes de servir. Receta inspirada en Melanie Gonzalez
½ taza de espinacas
1 trozo pequeño de apio
1 manzana
1 rodaja piña
1 trocito jengibre o jengibre molido
4 ramas perejil
6 cubitos de hielo
2 hojas de menta y 2 arándanos
3 tbsp native Ibiza olive oil
2 skinless, boneless chicken breasts, pollo payés
1 large cos or romaine lettuce, leaves separated
For the dressing
1 garlic clove
2 anchovies from a tin
medium block parmesan or Grano Padano cheese for grating and shaving (you won't use it all)
5 tbsp homemade mayonnaise
1 tbsp Umiko Vinegar
STEP 1
Heat oven to 200C/fan 180C/gas 6. Tear the 1 the bread into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp native olive oil.
STEP 2
Rub the oil into the bread and season with a little salt from Ibiza if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
STEP 3
Rub 2 skinless, boneless pollo payés chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it’s hot enough) and leave for 4 mins.
STEP 4
Turn the chicken, then cook for 4 mins more. Check if it’s cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
STEP 5
Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
STEP 6
Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp Umiko vinegar. Season to taste. It should be the consistency of yogurt – if yours is thicker, stir in a few tsps water to thin it.
STEP 7
Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
STEP 8
Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.
200g of noodles
100g of beef filet
100g of blueberries
50g of parsley
2 tablespoons of sugar
1 tablespoon of salt
Powder sweet gingerbread gummies cheesecake tart. Oat cake carrot cake muffin toffee sweet roll fruitcake icing croissant cheesecake. Brownie jelly-o halvah topping. Chupa chups wafer chupa chups. Lollipop cupcake tart cake carrot cake marshmallow.
Brownie pastry sweet caramels oat cake toffee caramels candy canes. Carrot cake brownie oat cake donut donut cheesecake danish pie.
Enjoy!
2 tablespoons UMIKO vinegar any kind works
2 pieces sprouted or whole grain bread
1 avocado Ibiza Km- o
a handful of greens spinach/chard/arugula etc
salt and pepper
a drizzle of Umiko Shrub
Directions:
1. Bring a medium non-stick saucepan full of water (about 2 1/2-3 inches deep) and 2 tablespoons of vinegar to a full boil under a lid.2. Break eggs carefully into individual ramekins.3. Turn off heat and immediately add eggs gently. To add the eggs tip the corner into the hot water and allow the water to pool into the ramekin. Jiggle the cup slightly to let it start to set the egg, then pour out into the pan. Replace lid.4. Set timer for 3-4 minutes for runny eggs, 4-5 minutes for medium. Do not lift lid!5. While they are poaching toast the bread.6. Smash avocado and season to taste with salt and pepper.7. Using a slotted spoon remove poached eggs to a paper towel to drain momentarily. If they are a little underdone to your liking leave in water for another minute or two.8. Top toast with avocado, a handful of greens, poached egg and a pinch more of salt and pepper. Add a drizzle of Umiko Shrub. Recipe inspired in "the adventure bite"
