At the beginning of the year, we must take care of ourselves to arrive at summer with the best possible health and silhouette. Our Gastronomy Ambassador, Xavier Lahuerta, brings us a juice that is very easy to make and also very nutritious and healthy, with that touch of Sucralin that gives it a sweet and perfect taste… and without calories over sugar.
Ingredients to make the sweet potato fries:
- 1 sweet potato
- Extra Virgin Olive Oil (EVOO)
- s / c Sal de Ibiza granite with chili
PREPARATION:
- Peel the sweet potato, cut like fried potato, clean with water, pat dry.
- Place on greaseproof paper, with a pinch of EVOO, a pinch of Sal de Ibiza with chili
- Bake in the oven at 200º for about 20 minutes.
Ingredients to make the roasted aubergine and mushroom pate with sweet potato fries:
Ingredients for people 2
- 300 grams Mushroom
- 6 cloves of black garlic
- 50 grams Peeled almond
- 40 grams White tahin
- s / c flower of salt of Ibiza
- 2 eggplants
- s / c Smoked Olive Oil from Castillo de Canena
- 5 drops of liquid Sucralin
- s / c Sweet paprika from La Vera
- Fresh basil
PREPARATION:
- In a frying pan with smoke oil, we sauté the almonds and we will leave them chopped to later add to the crushed one.
- We do the same with the mushrooms until cooked, along with the black garlic. We have previously cleaned and sliced the mushrooms.
- We roast the whole aubergine in the oven at 190º for about 20 minutes.
- Let the aubergine warm and separate the meat from the skin.
- Crush in an American glass, add the mushrooms with the black garlic, the white tahin, the aubergine meat.
- Add the Smoked Olive Oil, a pinch of Ibiza salt and the sweet paprika from La Vera.
- Then we plate and put the pate in the form of croquettes and accompany it with the sweet potato fries and fresh basil.
- Finally, we add the sesame and almonds on top and a touch of Ibiza salt with chili and of course the final touch of Roble de Castillo de Canena smoke oil.
And ready to eat!!!
AUTHOR: Israel Romero, CEO of Made in Spain Gourmet.
