Nowadays, the words biological, fresh, seasonal and local have gained substantial relevance in our diet. The recipes I have prepared use this current season’s produce, such as wild asparagus, cabbage sprouts, beetroot, oranges and perennial herbs such as thyme and basil…

ENTRÉE

THYME BISCUITS WITH BEETROOT PESTO,
COTTAGE CHEESE, BASIL CREAM AND OLIVE OIL

Method

1- Place the flour, butter, cheese, thyme leaves, salt and pepper in a bowl. Knead with your hands until you obtain smooth dough.
2- Cover your working surface with a flowered sheet of cooking parchment. Take a small portion of the dough and flatten it with your hands till it is roughly 0.5 cm. Do not use a rolling as the dough sticks to it and it is a waste of time. Shape by using a cutter and repeat the process till all the dough has been used.

Pastry cutters are best for shaping the biscuits; but a small glass will also do.

3- Pre heat the oven to 150ºC, place the biscuits on the flowered sheet of cooking parchment and place in the oven. The biscuits are ready in a very short time (about 10 minutes, depending on the type of oven) they should be turned over after 5 minutes to gain an even coloring. Set aside to cool.

You can make the biscuits beforehand and store in a parchment lined box.

Beetroot pesto

Method

4- Place all ingredients except the lemon juice in a blender and mix till you obtain a soft creamy paste. Season with a pinch of salt, the freshly ground black pepper and the lemon juice.

Basil Cream

Method

5- Place all ingredients in a blender and mix till you obtain a liquid paste. Add a little more Azeitona Verde olive oil if needed. Season with salt.

You can make both the pesto and basil cream in advance and store in the fridge in sterilized jars for up to 2 weeks.

6- Lastly, spread the biscuits with a teaspoon of beetroot pesto, a teaspoon of cottage cheese and a small portion of the basil cream. Sprinkle a little pepper (optional).

MAIN COURSE

CABBAGE SPROUTS, COTTAGE CHEESE, WILD SPARGUS,
POACHED EGG WARM SANDWICHED AND OLIVE OIL

Method

1- Heat the oven to 180ºC.
2- Prepare the asparagus, cutting off the ends, do the same for the cabbage sprouts, just leaving the flower on the stem.
3- Place water in a pan with a little coarse sea salt, bring to the boil. First boil the cabbage sprouts for 3 minutes. Drain, run them through cold water and set aside. Repeat the same process for the asparagus.
4- Fry 2 cloves of garlic in a pan till they acquire a light brown colour in half the quantity of Azeitona Verde olive oil, join in the asparagus letting them fry for a few minutes. Repeat the process with the cabbage sprouts only adding a fresh thinly sliced chili pepper.
5- Brush the slices of bread with Azeitona Verde olive oil, place onto a tray and then in the oven at 150ºC. till they are toasted to a golden colour.
6- Poach the eggs in a pot of boiling water; once the whites are set, carefully remove onto a plate.
7- Place 4 slices of bread onto a serving dish, place the asparagus over these and a poached egg on top, season with coarse sea salt and black pepper.
8- Spread the cottage cheese on the remaining 4 slices of bread and add the cabbage sprouts. You can add very fine strips of lemon rind. Sprinkle with coarse sea salt and serve.