(+34) 972 761 812
C/Major 12 17257 Fontanilles Girona
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lemon jam

Lemon jam

This jam prepared with lemons from Valencia are rich in vitamin C and more than 25 antioxidant agents, and will delight the palate of those who love citrus fruits. The intensity of the aroma of this fruit stimulates the production of saliva and the ascorbic acid helps to increase stomach acids, which makes the lemon a natural, first-rate appetizer. It also improves digestion.
It is ideal for spreading on buttered toast for breakfast, or for preparing a vinaigrette for a salad or for fish. Ingredients Lemon and sugar.


inglésespañolfrancés Asparagus omelet with lemon marmalade

1 Cut the asparagus aside the harder part of the trunk. Keep it without throwing.
2 Blanch in a saucepan with water and salt the asparagus for 2 minutes.
3 Drain and set aside.
4 Prepare the grill and when we put on the fire, put some olive oil on top. When hot, put the asparagus with a little salt on top and a ripe tomato cut in half.
5 Cut a few sheets of queues that we have reserved of the asparagus and place in a pan with a little olive oil. Brown back and forth a few minutes and set aside.
6 Beat two eggs, add the asparragus laminated and make the omelette with a little oil.
7 Prepare the plate with the tortilla and accompanied by two studs with a little olive oil on top and a slice of tomato, lemon marmalade and a little sesame like a side dish.

Salmon salad with orange vinaigrette and lemon marmalade

1 Put lettuce sprouts, smoked salmon, natural orange and pistachio in a salad bowl.
2 For the vinaigrette mix lemon marmalade and olive oil in a bowl and threw it over the salad before serving.
3 Very refreshing for summer.

Medallions of lobster with lemon vinaigrette.

1 Put 2 cups of dry white wine and 2 cups of seafood broth in a saucepan and leave to boil. Add the lobster and boil between 10 -12 minutes. Take it off and let cool. We take the tail meat and cut medallions.
2 In a small bowl, put half a cup of Dijon mustard, 2 tablespoons whole grain mustard, ½ cup white balsamic vinegar, 1 / 4 cup finely chopped onion, 1 tablespoon lemon marmalade, 1 tablespoon sugar brown, 1 teaspoon chopped fresh oregano and a teaspoon of chopped parsley.
3 Add salt and pepper to taste.
4 To serve, put them on plates of salad base, the lobster medallions and served with vinaigrette aside.

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