ideas

1. Beat the egg whites with a pinch of salt in a large mixing bowl using and electric beater or mixer. As the peaks start of form, add the sugar bit by bit until the mixture becomes white and thick.

2. Fold in the toasted nuts with a spatula, mixing well but gently

3. Divide the mixture into 3 parts and spread the portions evenly onto a sheet of baking paper. Cover each one with another sheet of baking paper.Use a rolling pin to go over the the paper until the three portions are half  a centimetre thick.

4. Place the turron in the oven paper on to flat baking trays and bake them at 140ºC for 8 minutes.  Remove the paper from the top of each turron and bake at 100ºC for another 40 minutes until they are dry and crispy. Store in an airtight container once they have cooled down.

   OPTION
   Before serving the turron at the table, carefully add the sheets of gold.This added glow will give your home made turron that extra touch of  luxury and glamour  as only gold can. Arrange the turron on small individual plates, or piled into a large serving bowl in large pieces for an easier serving option.

FOR 4 PEOPLE

• 100g  of toasted hazelnuts, peeled and chopped evenly
• 100g  toasted almonds, peeled and chopped evenly
• 100g  of lightly toasted pistachios, peeled and chopped evenly
• 2  egg whites
• 150g  of sugar
• a pinch of salt
• Option:  10 fine sheets of edible gold ( available in cake shops)

To be experienced from a shallow dish or a deep bowl.

1. Toast the bread slices in the oven at 160 degrees for 15 minutes. Place them aside.

2. In a saucepan, heat the olive oil and fry the garlic slices until they are slightly golden.

3. Add the toasted bread and hot bottled water. Bring to the boil and lightly season with salt and pepper. Allow it to cook for 4 minutes.

4. Lightly blend the soup with the help of the food processor and serve immediately.

TO SERVE 4

• 8  slices of homebaked wholemeal bread (130 gr)
• 1  clove of finely sliced garlic (5gr)
• 50g  of extra virgin olive oil
• Salt and pepper
• 1.5 litres  of very hot bottled still water

1. Fry the onion in a pan with 50 g of pork lard until browning. Reserve it well drained from the fat.

2. Peel and cut thick slices of truffle and add to the onion mix until is still warm. Put the salt and freshly ground pepper and reserve. ( keep as well the cooking fat).

3. Peel the potatoes and cut into irregular pieces with "tips" about 2 cm. Wash , dry and fry with aboundant olive oil until ther are well covered at 150 celcious degrees until soft golden Brown.

4. Drain the potatoes from the oil and put salt wisely.

5. Beat 8 eggs in a wide bowl and put salt wisely as well. Add the potatoes, onion and truffle and stir very well. 

6. Put a non- stick pan tailored to the omelette size on medium heat with two tablespoons of the oil used to cook the onions.

7. Carefully place the potato- onion- truffle mixture into the frying pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up to turn down the omelette.  It has to be slighly browned in both sides.

8. Find the cooking point that you like the most, with a creamy soft inside or well done.

9. When it´s finally done, turn off the fire, use a large dinner plate upside down over the frying pan. Quikly  turn down and let the omelette fall into the plate. Let is rest and it´s ready for degustation!

    

FOR 4 PEOPLE

FOR 4 PEOPLE

• 1 kg potatoes ( Kennebec, Monalisa or Buffet variety)

• 200 g onion in julienne

• 50 g high quality pork lard

• 8 pcs ecológic eggs

• 1 melanosporum truffle ( 50 g or two pcs of 25 g)

• extra virgin olive oil

• a pinch of salt and black pepper

1. In a wide sauce pan, add water and put on medium- high heat.

2. Bring to the boil and add all the vegetables , a pinch of salt and leave it cook for 9 minutes.

OPTION

 When it´s done you have 2 options:

option 1: Drain the vegetables and eat them seasoned with olive oil and the cooking broth apart.

option 2: Take the soup with the vegetables as a Minestrone soup.

FOR 4 PEOPLE

• 100 g onion in julienne

• 80 g celery in julienne

• 80 g artichoke in julienne

• 2 small buches of finely chopped parsley

• 600 ml  water

• a pinch of salt