[vc_row][vc_column][vc_tta_tabs color=”white” active_section=”1″ no_fill_content_area=”true”][vc_tta_section title=”Español” tab_id=”1584915607531-cb510292-d442″][vc_column_text]En esta edición la chef Mariana Müller comparte cinco recetas de estación fáciles de preparar, con productos frescos de su huerta.
Pesto de ortigas y rucoleta
Ingredientes:
1 ramo grande de hojas de ortiga
1 ramo pequeño de hojas de rucoleta silvestre
2 cdas. de nueces
2 cdas. de queso parmesano
1 diente de ajo
Aceite de oliva c/n
Sal y pimienta c/n
Gotitas de limón c/n
Procedimiento:
Pasar las hojas de ortiga en agua hirviendo con sal durante 30 segundos y luego refrescar en agua helada. Escurrir y reservar.
Procesar las hojas de ortiga y rucoleta con el ajo, luego agregar las nueces y el queso. Agregar el aceite de a poco hasta emulsionar. Agregar sal, pimienta y jugo de limón a gusto.
Consejo: Ideal para untar focaccias, acompañar pastas y carnes.
Sopa fría de zanahorias, naranjas, cedrón, melisa, jengibre y vinagre de limón
Ingredientes:
500 g de zanahorias
2 naranjas
1 cdta. de vinagre de limón
Jengibre, Cedrón y Melisa frescos c/n
Procedimiento:
Licuar todos los ingredientes y pasar por colador. Servir bien frío.
Frutillas, saúco, limas, néctar de saúco y espumante
Ingredientes:
Frutillas c/n
Flores de saúco c/n
Cáscara de lima c/n
Néctar de saúco c/n
Espumante c/n
Procedimiento:
Servir en un vaso las frutillas, las flores de saúco, la cáscara de lima, el néctar de saúco y terminar con espumante bien frío. Dejar reposar unos minutos antes de beber.
Manteca de menta, albahaca, olivas y pimienta negra
Ingredientes:
Manteca c/n
Sal c/n
Pimienta negra c/n
Hojas de menta c/n
Hojas de albahaca c/n
Olivas griegas c/n
Procedimiento:
Combinar la manteca pomada con sal, pimienta, menta, albahaca y olivas griegas.[/vc_column_text][/vc_tta_section][vc_tta_section title=”English” tab_id=”1584915607654-bb6ea259-75c3″][vc_column_text]
Secrets and aromas from the garden
In this issue, chef Mariana Müller shares five easy recipes, made with fresh, seasonal produce.
Recipes by Chef Mariana “China” Müller
Photo credits: Belén Meier
Nettle and wall-rocket sauce
Ingredients:
1 large bundle of nettle leaves
1 small bundle of wall-rocket leaves
2 tablespoons walnuts
2 tablespoons Parmesan cheese
1 garlic clove
Olive oil to taste
Salt and pepper to taste
Lemon juice to taste
Preparation method:
Put the nettle leaves in salted boiling water for 30 seconds and then cool in cold water. Strain and put aside.
Blend the nettle and wall-rocket leaves with the garlic and the add the walnuts and the cheese. Slowly add the olive oil until emulsified. Add salt, pepper and lemon juice as desired.
Tip: This sauce goes very well on focaccias and with pasta and meat.
Cold carrot, orange, lemon verbena, lemon balm, ginger and lemon vinegar soup
Ingredients:
18 oz. carrots
2 oranges
1 teaspoon lemon vinegar
Fresh ginger, lemon verbena and lemon balm, as needed
Preparation method:
Blend all the ingredients and strain. Serve cold.
Strawberries, elderflowers, lime, elderberry nectar and sparkling wine
Ingredients:
Strawberries, as needed
Elderflowers, as needed
Lime zest, as needed
Elderberry nectar, as needed
Sparkling wine, as needed
Preparation method:
Put the strawberries, the elderflowers, the lime zest and the elderberry nectar in a glass and top with chilled sparkling wine. Let rest for a few minutes before drinking.
Mint, basil, olive and black pepper butter
Ingredients:
Butter, as needed
Salt to taste
Black pepper, as needed
Mint leaves, as needed
Basil leaves, as needed
Greek olives, as needed
Preparation method:
Mix the butter (softened) with salt, pepper, mint, basil and Greek olives.
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