Tag Archives: recipe

Hotel Jardines de Nivaria – mushrooms recipe

Carpaccio of morel mushroom with tomato and fennel flavour, served with a mustard sorbet

This is the more than delicious recipe that Hotel Jardines de Nivaria offer us today, as part of a very special menu, mushrooms menu for a price of 40€ per person

La Cupula Restaurant at Hotel Jardines de Nivaria
La Cupula Restaurant at Hotel Jardines de Nivaria

Ingredients (for 6 people):

• Morel Mushroom 240g

• Fennel 33g

• Mustard seeds 35g

• Tomatoes 50g

• Sugar 15g

• Cream 30g

• Glucose 19ml

• Inverted sugar 12ml

• Sage flower 6g

• Basil leaves •

Ice plant 40g

• Lemon 4g

• Olive oil 10ml

• Tender garlic

• Violet

Elaboration:

1. Clean the morel mushrooms with a brush to remove all the impurities.

2. Make the ice cream in the Paco Jet with the mustard, glucose and inverted sugar

3. Now, we cook the morel mushroom in oil with the tender garlic for 30 minutes at 68º.

4. Poach the tomatoes and cut them in perfect squares, add the cutted fennel and mix everything with olive oil.

Mushrooms recipe
Wonderful mushrooms dish at La Cúpula Restaurant

Preparation:

Put the morel mushrooms one after the other on the plate creating a circle and then we add all the rest of ingredients: the mustard sorbet with the herbs (ice plant, sage flower and violas), the tomatoes, a bit of salt and ready.

But if you prefer trying this fascinating dish Just get to La Cúpula:

Hotel Jardines de Nivaria

Restaurant La Cúpula

C/París s/n 38660 Costa Adeje

Opening: 19.00 – 23.00h ( closes on Sundays)

Reservations: 922 713333

 

Follow them in facebook or twitter @adrianhoteles

 

Enjoy your meal!

Spanish Recipe: grilled fish with octopus carpaccio and corn sauce

The Spanish food recipe we have today is courtesy of  a la carte restaurant at Hotel Escuela Santa Cruz ,  a wonderful dish of canarian creative food.

Spanish Food Recipe - Fish recipe
Spanish Food Recipe - Fish dish at Hotel Escuela Santa Cruz

 

Recipe: ( 6 people)

  •  1 kg. Cherne ( local fish in Tenerife)
  • 125 gr. sliced vegetables : peppers, carrots, green beans
  • Octopus tentacles
  • 1/2 Corn
  • 0.2 gr cream
  • Black pepper
  • Extra virgin Olive oil

Preparation:

To start this Spanish recipe Boil the octopus  with some salt and when it’s tender put it in a bowl so tentacles will remain stuck with the gelly, we put a weight on top and freeze.

Make the sauce with the cooked corn and the cream and add salt and pepper.

Sauté the vegetables in a pan to get them al dente and reserve them.

Briefly cook the fish supremes in a pan and the  introduce the in the oven for 6 minutes 180ºC.

 

Serve:

Cut the octopus in fine slices and place them in the centre of the plate and the supremes on top, vegetables over the fish and then the sauce

Nice and health, right?

And for those who do not want to cook, you can always enjoy this dish at

Restaurante Tajinaste 

Hotel Escuela Santa Cruz

C/San Sebastián 152

38005 Santa Cruz de Tenerife

TLF 922 847 500

 

Spanish recipe:black potato gnocchi with ricotta and shiitake mushrooms

From Hotel Jardín Topical in Costa Adeje, Tenerife we have received a fantastic Spanish recipe that shows the creative cuisine we have in its menu at El Patio Restaurant

Black potato gnocchi with ricotta and shiitake mushrooms

Ingredients ( gnocchi)

  • 450 grs black potato ( it’s a very small potato from Tenerife)
  • 250 grs. Ricotta cheese
  • 60 grs. Egg yolk
  • 10 grs Albumin
  • 20 grs flour
  • salt, olive oil and pepper

Spanish recipe preparation: 

Once e have boiled and cooled the potatoes, grind in the Termomix at full speed with the ingredients to get a fine and compact dough. Add salt and pepper.

Leave the dough for two hours till it’s cold and hard.

With two spoons we’ll make quenelle of a relative big size as we’ll serve 6 gnocchi in each dish. We’ll cook the gnocchi in pleny of salted water taking special care not to let the water boil, otherwise  pieces will break. We’ll cook til the dough is consistent enough to take them out of the water without breaking

Tenerife Restautant  El Patio - Costa Adeje
Tenerife Restautant El Patio - Costa Adeje

Shiitake sauce: 

We have to hydrate the dry shiitake in hot water and then cut them in 8 pieces as if it was pizza lol.

In a pan put the shiitake with demi glace and cook til it’s reduced to a half . Add salt and pepper.

 

The dish: 

  • Grated parmesan
  • Finely choped bacon in trips
  • clarified butter
  • Fresh chives in thin slices
  • arugula leaves

We spread some parmesan over the pasta and grill it till it’s  golden.

We’ll put 6 units in each dish and pour sauce