Eating out

WHOLEMEAL RICE WITH ALMONDS, TOMATOES AND OLIVES

INGREDIENTS:

PREPARATION:

  1. We leave the wholemeal rice to soak. As wholemeal rice takes longer to cook, we must leave it to soak in a bowl with cold water, for one hour before starting to cook. If you have not got much time to cook, we suggest you replace the wholemeal rice with white rice.
  2. We put the vegetable stock on to heat and once it starts to boil we add the rice and cook it for 25 minutes.
  3. Whilst the rice is cooking, we prepare the tomatoes, we toast the almonds in a frying pan with a bit of oil, and we slice the black olives.
  4. When the rice is cooked and drained, we add the tomatoes, almonds and olives, and a bit of parsley.

COURGETTE AND ANCHOVY CREAM

INGREDIENTS:

PREPARATION:

  1. We heat a pan on medium heat and add a dash of olive oil. We lightly fry the leek (well-washed and chopped) and the chopped potato.
  2. We cook on a low heat for a few minutes and then add the chopped courgette with its skin (if we remove the skin, the cream will not be green; the vitamins are in the courgette skin.
  3. We fry over a low heat for a few minutes and add a glass of water and a pinch of salt. We cook on a low heat for 15 or 20 minutes, covering the pan or frying pan with a lid (to prevent the water from evaporating). We stir from time to time making sure that the water does not all evaporate and that it does not stick.
  4. We put the vegetables into the blender and we add 2 or 3 cheese triangles, beating well until we have a smooth, fine cream.
  5. Just before serving, we put some anchovies on top of each serving. Anchovies, apart from containing many vitamins, give a touch of very special flavour to the cream.

WHITE BEAN SALAD

INGREDIENTS:

PREPARATION:

  1. We soak the beans for 24 hours before preparing the dish. After this time we drain them and boil them for an hour until they are soft. Once the beans are done, we drain and them leave them to cool.
  2. We chop the green pepper, the red pepper, the onion and the olives into tiny pieces. We season the mixture with oil, vinegar, parsley, a dash of lemon, half a spoonful of cumin, paprika and salt.
  3. Then we mix everything in a bowl and stir well. We leave it to stand in the fridge to serve it cold. It will now be ready to put on plates. We have accompanied our salad with some chips.
ARAVEN S.L.
Spain

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50830 Villanueva de Gallego, Zaragoza (Spain)

Phone: (+34) 976 46 52 00

ARAVEN EQUIPMENT, LLC
EEUU

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Miami, Florida 33122 - 1332
(USA)

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ARAVEN EQUIPMENT S.A. CV
Mexico

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Phone: (+52) 55 53 68 43 04