Aquí tienes una deliciosa receta de "Ensalada de Atún Ahumado con Pimientos y Mermelada Bio Sun Mediterranean" para disfrutar de una comida saludable y sabrosa:

Ingredientes:

• 100 g de atún ahumado
• 2 tomates medianos
• 2 pepinillos en vinagre
• Lechugas variadas
• Alcaparras al gusto
• Medio pimiento rojo
• Mermelada Bio Sun Mediterranean al gusto

Preparación:

1. Escalda los tomates en agua hirviendo haciéndoles una cruz en la piel previamente con un cuchillo afilado y luego pásalos por agua muy fría para retirar la piel con facilidad. Corta los tomates en pequeños daditos.
2. Lava bien el pimiento y córtalo en daditos pequeños. Resérvalo.
3. Mezcla los dados de pimiento y tomate en un recipiente hondo.
4. Añade alcaparras al gusto y el atún ahumado cortado en cubitos pequeños de tamaño similar a los dados de tomate y pimiento. Reserva esta mezcla.
5. En un pequeño cuenco, mezcla el aceite de oliva con 3 cucharadas soperas de Mermelada Bio Sun Mediterranean y el vinagre de Módena. Mezcla muy bien para crear un aderezo delicioso.
6. Sobre una cama de lechugas variadas, coloca la mezcla de tomate, atún ahumado, alcaparras y pimiento.
7. Mezcla todos los ingredientes en la ensalada y decora con un par de pepinillos en vinagre fileteados.
8. Conserva la ensalada en frío hasta el momento de servir.

Esta ensalada de atún ahumado con pimientos y Mermelada Bio Sun Mediterranean es una opción fresca y deliciosa para cualquier ocasión. ¡Espero que la disfrutes!

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Recipe with Bio Sun Mediterranean jam:

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Smoked tuna salad with peppers and Bio Sun Mediterranean jam

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Ingredients

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100 g of smoked tuna

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2 medium tomatoes

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2 gherkins in vinegar

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Varied lettuces

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Capers to taste

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Half red pepper

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Bio Sun Mediterranean jam to taste

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Preparation

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1 - Scald the tomatoes in boiling water (making a cross on the skin previously with a sharp knife) and then we go through very cold water, which will remove the skin very easily.

2- Cut them into small cubes

3- Wash the pepper well and cut it into small cubes. We reserve.

4- Mix pepper and tomato in a deep bowl.

5- We add capers to taste and smoked tuna also cut into small cubes of the same size. We reserve.

6- In a small bowl mix the olive oil, with 3 cubaradas soperas of jam of Bio Sun Mediterranean and the balsamic vinegar. We mix very well.

7- On a bed of mixed lettuce we put the mixture of tomato, smoked tuna, capers and pepper.

8- Mix and decorate with a couple of filleted pickled gherkins. We keep cold until the moment of serving.

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Recipe with eggplant jam Bio Sun Mediterranean:

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Rufino with eggplant marmalade Bio Sun Mediterranean

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Ingredients

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1 sheet of fresh puff pastry

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Eggplant  Bio Sun Mediterranean Jam

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Olive oil

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Variety of vegetables (3 pieces)

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Preparation

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1. Cut the puff dough into the shape you want to use or use it whole.
2. Fill them with a thin layer of Bio Sun Mediterranean eggplant marmalade and with the vegetable ratatouille that we have previously prepared.
3. For the vegetable ratatouille, choose 3 or 4 types of fresh vegetables and fry them.
4. To paint with egg beaten and to the oven to 170º during 20-25 minutes.

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Recipe with red pepper jam, Bio Sun Mediterranean:

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Crunchy chicken with red pepper jam Bio Sun Mediterranean

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Ingredients

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1/2 freshly squeezed lemon juice

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1 egg

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1/2 teaspoon ground cumin

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1 cucharada de ajo en polvo

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1 teaspoon sweet paprika

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Preparation

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1. Make the batter: The first thing we will do is prepare the flour with all the spices and the salt for the batter. We will mix very well and then leave reserved until we are going to use it.

2. Clean the chicken and crumble: Clean the chicken skin and fat and crumble it to our liking, we generously sprinkle it and add it to the mash mixture mixing it well, cover it with plastic wrap and let it marinate in the fridge for at least 1 hour ( I advise leaving it at least 2 to 3 hours if you have enough time).

3. Reboar: After the time of maceration, we rebozamos in the form of balls of chicken with the spiced flour and, if we want a thicker crust, we return each ball of chicken through the mash and then the flour, so we give a second batter . Fry, serve and ... Ready!

4. We put plenty of oil to heat (better in fryer at 180 degrees) and we fry the pieces of chicken until they are golden and calculate that they are well cooked (they should not be raw in the center), leave on absorbent paper when fried.

5. We serve with a base of marmalade of red peppers Bio Sun Mediterranean to our taste and to enjoy. Unique and if you're daring try it with the spicy red pepper jam, Bio Sun Mediterranean.

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¡Aquí tienes una deliciosa receta de "Crujiente de Queso de Cabra con Mermelada de Pimiento Rojo Bio Sun Mediterranean" que seguro te encantará!

Ingredientes:

• 4 hojas de pasta filo
• 1 rulo de queso de cabra
• 4 cucharadas soperas de mermelada Bio Sun Mediterranean
• 4 tallos de perejil (sin hojas)
• Una tacita de harina con agua mezclada para usar como aglutinante
• Aceite de oliva

Preparación:

1. Comienza cortando el rulo de queso de cabra en ocho rodajas.
2. Extiende las hojas de pasta filo.
3. Crea los paquetitos colocando una rodaja de queso en cada hoja filo.
4. Envuelve y sella cada paquetito utilizando la mezcla de harina y agua como pegamento, y ata cada paquetito con un tallo de perejil.
5. Calienta aceite en una sartén a temperatura alta.
6. Fría los paquetitos hasta que estén dorados y crujientes.
7. Extiende la mermelada Bio Sun Mediterranean en una bandeja y coloca encima los crujientes de queso de cabra.

¡Disfruta de este crujiente de queso de cabra con mermelada de pimiento rojo! Es un aperitivo delicioso y sofisticado que seguro impresionará a tus invitados. ¡Buen provecho!

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Recipe with red pepper jam, Bio Sun Mediterranean:

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Crunchy goat cheese with red pepper jam Bio Sun Mediterranean

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Ingredients

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4 sheets of filo pastry

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1 goat hair

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4 tablespoons of jam Bio Sun Mediterranean

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4 stems of parsley without leaves

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A cup of flour with mixed water to use as a union

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Preparation

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1. Cut the cheese curl into eight slices.

2. Spread the edges.

3. Make the packets with cheese slices.

4. Wrap sealing it with the mixture made with water and flour and tie with the stem of the parsley.

5. Heat oil at a high temperature and fry until golden brown.

6. Spread the Bio Sun Mediterranean marmalade on the tray and put on the crunchy ones.

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¡Aquí tienes una deliciosa receta de "Mini Tosta de Salmonete con Mermelada de Pimiento Rojo Picante Bio Sun Mediterranean" que seguramente te encantará!

Ingredientes:

• Salmonetes (aproximadamente 2 por persona)
• 2 dientes de ajo
• 2 rebanadas de pan de pueblo
• Pistachos picados
• Aceite de oliva
• Mermelada de pimiento picante Bio Sun Mediterranean

Preparación:

1. Comienza por limpiar y filetear los salmonetes. Utiliza unas pinzas para quitar todas las espinas que puedas encontrar. Luego, envuelve los filetes de salmonete en film transparente y congélalos durante 24 horas para asegurarte de eliminar cualquier riesgo de anisakis, ya que se servirán casi crudos.
2. A la hora de montar el plato, descongela los lomos de salmonete. Pásalos brevemente por una plancha muy caliente, con la piel hacia arriba, y utiliza una pequeña cantidad de aceite para pintar la piel con una brocha. Esto realzará el hermoso color de la piel del salmonete.
3. Tuesta las rebanadas de pan de pueblo hasta que estén crujientes.
4. Extiende una capa de mermelada de pimiento picante Bio Sun Mediterranean sobre las tostadas de pan.
5. Coloca los filetes de salmonete encima de la mermelada.
6. Para darle un toque especial, espolvorea pistachos picados por encima de los filetes de salmonete.
7. Puedes decorar la tosta con germinados y hojas verdes pequeñas para darle un toque fresco y atractivo.

¡Disfruta de esta deliciosa mini tosta con salmonete y mermelada de pimiento rojo picante! Es una combinación de sabores que seguramente impresionará a tus invitados.

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Recipe with spicy red pepper jam, Bio Sun Mediterranean:

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Mini red mullet toast with spicy red pepper jam Bio Sun Mediterranean

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Ingredients

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Red mullet (about 2 per person)

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2 cloves of garlic

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2 slices of village bread

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Chopped pistachios

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Olive oil

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Pepper jam,  Bio Sun Mediterranean

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Preparation

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A simple cover to prepare and very tasty.

1. We clean and fillet red mullet. With the help of tweezers and a lot of patience we remove all the thorns that we see. We wrap in transparent film and freeze for 24 h. to make sure we act against the anisakis, then we will take it almost raw.
2. At the time of mounting the plate, first thaw the fish loins. We passed them for a few seconds, with the skin upwards, by a very hot plate with a drop of oil. We paint the skin with a little oil with a brush. It will highlight the beautiful color of your skin.
3. On a crunchy toasted bread, we spread a bit of spicy marmalade Bio Sun Mediterranean and on top we place the red mullet.
4. It only remains to add what we like to decorate. In this case powder of chopped pistachios. Some sprouts and some small green leaves would also be perfect.

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