Cream of zucchini and coconut

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Vegan fried fish.

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Vegan fried fish with broccoli and coconut cream of Bio Sun Mediterranean

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Ingredients

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1 block of hard or compacted tofu

3 or 4 plates of nori seaweed

Soy sauce

375 g of Bio Sun Mediterranean Cream (To taste)

1 cup of flour

1 tsp. of salt

1 cup of water

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Preparation

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Cut the tofu into 1/2 cm slices. of thickness.
Marinate in soy sauce or in the marinade that you like best for fish - if you leave it overnight better flavor.
Wrap them in the nori seaweed and let them rest so that the seaweed sticks to the surface of the tofu.
Separately, beat the flour with the other ingredients and water to form a liquid dough to make a cake.
Let the dough rest for 15 minutes and submerge the fillets in the dough so that they are well soaked. Fry until golden brown in plenty of hot oil.
Sprinkle with lemon juice and accompany with sauces Bio Sun Mediterranean to taste.

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Croquettes stuffed with Bio Sun Mediterranean sauce.

Croquettes stuffed with Bio Sun Mediterranean sauce

Ingredients

1 pinch of Pepper to taste

1 pinch of salt to taste

1 glass of wheat flour any type of flour.

1 bottle of cream Bio Sun Mediterranean (Choose according to taste)

100 grams of Quinoa or a glass

Preparation

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In a bowl beat the cream Bio Sun Mediterranean with salt and pepper to taste.
The previously boiled quinoa * is added and mixed.
The flour is added to form the rolls.
It goes through the bread crumbs or oats, and fried with little oil and very hot. They can also be baked.

* to boil the amount of quinoa is equivalent to the glass = 1 glass of quinoa are 2 glasses of water.
It is very important to wash the quinoa before boiling. It takes 15 minutes

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Cups of cream of yogurt, basil, pepper and Zucchini cream:

Cups of cream of yogurt, basil, pepper and Zucchini Bio Sun Mediterranean cream

Ingredients

1 jar of cream of zucchini and coconut Bio Sun Mediterranean

Roasted red peppers

250 g of natural yogurt (Greek)

2 cloves of garlic

Olive oil

Salt

Pepper

Oregano

10 leaves of basil

Preparation

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Put the peppers on a tray and bake at 150 degrees for 30 minutes. Turn them over and bake 20 more minutes. Put the peppers in a plastic bag (kitchen), with the garlic. Close the bag and let cool.
When they have cooled, peel the peppers and remove the seeds. Add the oil and salt.
Grind (without the garlic) and fill the cups (with a pastry bag or a freezer bag with the tip cut). Reserve in the freezer for 15 minutes.
Grind the yogurt with the basil, salt and pepper. Fill the cups (with a pastry bag or bag). Reserve in the freezer for 15 minutes.
Fill the cup with the cream of Zucchini Bio Sun Mediterranean.
Decorate with pistachios, almonds ...

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Ravioli with cream of Zucchini stuffed with mushrooms and shrimp:

Ravioli with cream of zucchini and coconut Bio Sun Mediterranean

Ingredients

1 jar of cream of zucchini and coconut Bio Sun Mediterranean

150 g of prawns

150 g of mushrooms

2 cloves of garlic

Olive oil

Salt

Pepper

Parsley

Preparation

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Cut the zucchini into thin strips and choose the ones in the central part wider.
Peel the prawns, chop the mushrooms and chop the 2 cloves of garlic.
Brown the garlic with a little oil and fry for a few minutes the mushrooms, prawns and add a pinch of salt and parsley. We keep the stuffing.
On the other hand, in the microwave cook the zucchini strips cut for 2 minutes at 500 w.
Then place two strips of courgette crossed (forming a cross), fill with shrimp and cooked mushrooms and add the cream of courgette Bio Sun Mediterranean and close the two strips of zucchini forming the cannelloni.
Finally, brown the cannelloni with a little olive oil.

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Cream of Zucchini from the pot to the table:

Cream of Zucchini Bio Sun Mediterranean, of the pot to the table

Ingredients

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1 jar of cream of zucchini and coconut Bio Sun Mediterranean per person

Preparation

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A unique and simple recipe. Our Zucchini cream is designed forlarge number of applications within the modern kitchen,one of its uses being pre-cooked food. For this reason, our creamis ideal to uncover and heat in the microwave for a few minutes and serve. Enjoy a unique cream and within the reach of everyone.

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Zucchini cannelloni stuffed with cream:

Cannelloni of zucchini with cream of zucchini and coconut Bio Sun Mediterranean

Ingredients

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1 can of cream of zucchini and coconut Bio Sun Mediterranean
12 prawns
4 fish fillets (rooster type pedro)
1 zucchini
4 fresh garlic
Salt
Pepper
Evaporated milk
Chive
Olive oil

Preparation

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For the filling, chop the fresh garlic and brown them in a frying pan with a stream of oil. Add the fish to the chopped taste and the peeled and cut prawns.
Season with salt and pepper, sprinkle with a little chopped chives and sauté briefly.
Pour a stream of evaporated milk and let it reduce. Insert in the refrigerator and let cool.
For cannelloni, spread three slices of zucchini on a surface in such a way that they are superimposed one on top of the other. Add the filling of cream of zucchini and coconut Bio Sun Mediterranean and wrap carefully until you get a cannelloni. Repeat the operation until 6 cannelloni are made.
Place the cannelloni in the oven at 160 º for 15 minutes.

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