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Tomatoe Cold Soup
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Tomato Salad
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Rice and Lentil Salad
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Quinoa Salad with Sun-Dried Tomatoes
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Mushroom Risotto
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Green Bean Salad with Walnuts and Parmesan
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Endive Salad with Roquefort
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Cucumber Salad
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Asian Coleslaw
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Slice loaf of bread with Olasagasti bonito del norte tuna

Ingredients for 4 servings:4 slices of bread
1 Jar (190 gr.) of Olasagasti “Bonito del Norte” (White Tuna) filests in olive oil.
2 fresh onions
parsley Toast the slices of bread. Mince well the onions and spread it over the slices.In a small bowl, mix the parsley with extra virgin olive oil, a pinch of salt and a drop of vinegar if desired.

Separate the filests of Bonito and put the fillets on top of the slices of bread. Then, pour the content of the bowl. You can also add a little bit of well minced fresh tomato if desired.

 

 

Red Peppers with Olasagasti anchovies

Ingredients for 8 servings:2 or 3 your favorite red peppers 
1 can (125gr.) of Olasagasti anchovy fillets in olive oil.
garlic
oregano 
extra virgin olive oil.Roast the red peppers in the oven turning them over once a while. Remove from oven once the skin starts peeling off and acquires a light burn. Divide each pepper in four equal parts and put them on a plate. Put on top of each portion one or two Olasagasti anchovy fillets. Prepare the mixture of minced garlic, oregano and olive oil and pour it on top of the peppers.

 

 

 

Asparagus with Tuna

1 medium sized can of our tuna

1kg of asparagus

3 eggs

1 egg yolk

1/2 glass of cream

1/2 glass of milk

1/2 glass of Spanish white wine

1 teaspoon of butter or if you prefer olive oil

1/2 of diced onion

1 carrot cut into pieces

1 crushed tomato

1 drop of fish stock

salt and pepper

 

Skin and cook the asparagus. Leave to cool, cut the upper third off and keep the pieces. In a container, mix in milk, the crushed stems, eggs, egg yolk, cream, salt and pepper. Sieve and add the tinned tuna. grease a moulds, with butter and fill with the cream made beforehand. Put in the oven at 120 C for one hour. Meanwhile, lightly fry the onion and carrot in a casserole. We then add the white wine, tomato and fish stock. Leave this sauce to cook for 20 minutes. Present on a dish with sauce base, with the mould in the center decorated with the pieces of asparagus kept to one side.

 

 

 

 

Cantabrian Pizza

1 medium sized can of our tuna

12 anchovies

5 to 8 mussels

1 large pizza sized dough

400g of tomato

200g of prawns

1/2 glass of Spanish white wine

1 teaspoon full of butter

1 medium sized onion

parsley

Fresh ground black pepper

olive oil and salt

 

Fry the finely diced onion and skinned tomatoes until the liquid has evaporated off. When fried, leave to cool. Drain the mussels and slice the tuna and anchovies. Place the pizza dough on the oven pan greased with oil; leave the outer edge of the base slightly higher and prick with a fork. Spread out the lightly fried onion and tomato, mussels and anchovies, Cantabrian bonito tuna and prawns mix on top. Sprinkle with diced parsley and a dash of salt and pepper, adding a dash of salt and pepper, adding a dash of olive oil to it all. Put the pizza in the oven at 220 C and serve when ready, very hot.

 

 

Pasta with Cantabrian anchovies

 

12 Cantabrian anchovies

1/2 kg of penne pasta

As many pitted manzanilla olive to taste

1/2 kg of ripe tomatoes

Grated goat cheese

25gr of butter

2 cloves of garlic

olive oil and a little salt

 

Boil macaroni for 10 minutes with salt and a dash of oil. Fry the chopped garlic cloves and when browned, add the clean , peeled tomatoes cut into pieces. Cook for 15 minutes, seasoning them with salt to taste. In an oven dish, place a layer of macaroni mixed with the tomato sauce. placing on the top half of the anchovies and pitted olives. Then place another layer macaroni on top and the rest of the anchovies and olives, covering it all with a final layer of macaroni. Sprinkle the grated cheese on top and the butter in small balls, then cook au gratin.

 

 

Penne with broccoli and Olasagasti tuna

 

400 gr. of Penne
300 gr. of Broccoli
1 can of Olasagasti Tuna (270 gr.)
600 gr. of fresh or canned whole tomatoes
1 can of Olasagasti anchovy fillets (48 gr.)
2 cloves of garlic
parsley
Salt and red pepper Boil plentiful water with a pinch of Salt. Put the broccoli in the boiling water for two or three minutes. Add the pasta to the same water for the suitable time shown in the box and rinse it. Beforehand, you need to prepare the sauce. Sautee the minced garlic in a pan and add the peeled and ground tomato. After a while, add the tuna cutting it with a fork in the bottom of the pan. Then, add the anchovy fillets. Bring the mixture to a hard simmer until the sauce is reduced a little bit.Add the ground black pepper and the minced parsley to it. Finally, add the pasta and the broccoli to the sauce,mix it well and cook it for one or two minutes.

 

 

Moscatel vinegar and our olive oils with goat cheese 

 

Make a salad with tomato and cucumber with a generous amount of one of our olive oils with our goat cheese. Add our olives or our tuna if desired.

 

Don't forget you can marinate white fishes, scallops and shrimp with our Castell de Gardeny Moscatel vinegar.

 

Riesling vinegar with our olive oils and pineapple on a salad with our goat cheese. Add or olives or tuna if desired.

 

Don't forget to marinate white fishes, scallops and shrimp with the Castell de Gardeny Riesling vinegar with some of our smoked Spanish paprika/pimenton.  

Merlot vinegar with our olive oils with goat cheese and tuna

 

Also, marinate duck, chicken, salmon or a fresh tuna steak with Castell de Gardeny Merlot vinegar. You can also add a pinch to a tomato sauce to give it a little something different.

 

 

 

 

 

 

 

 

 

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