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6 recipes to surprise this Christmas
Christmas is coming! And, after such a strange year.... strange year, the only thing we can do is CELEBRATE. Because if there is something beautiful about these dates, it is that whatever happens during the year, the illusion always remains.
The illusion to share, to get together (even if there are only a few of us), to see a child smiling, to get excited. THAT is CHRISTMAS. Finding the magic in the little things. That's why, even if this festive season is going to be different, strange or unusual, we invite you to enjoy it. Komvidawe invite you to enjoythem and to drink a toast with us.
It's time for you to get down to work! We are going to show you ideas so you can surprise whoever you want this year. Delicious recipes suitable for all types of diners. We have recipes for the gluttons, for the avant-gardists, for fans of traditional dishes and, of course, we have vegan recipes like our vegan kombucha. We show them to you!
Here we leave you a menu idea from @cocinandomelavida that we love:
- Salmon loins (previously frozen)
- Low sodium soybeans
- Lime juice
- Prawns (previously frozen)
- Sherry vinegar
- Cut the salmon into cubes and marinate them in soya. Set aside.
- Dice the avocado and macerate in lime juice. Set aside.
- Peel, clean and cut the prawns into small pieces, marinate them in sherry vinegar, pepper and Tabasco. Set aside.
- Cut the mango into small cubes.
- Let all the preparations rest in the fridge for at least 30 min.
- Pour layer by layer into glass jars.
Pork tenderloin with mandarin oil
- Pork loin raised on chestnuts
- 6 Mandarins
- Extra virgin olive oil
- Pink salt
- Add a splash of oil in the slow cooker.
- Add the shallots, the mandarin oranges in segments and the sultanas.
- Brush the loin with oil and salt and place it on top,
- Set the slow cooker for 8 hours and leave to cook.
- After the time has elapsed, fillet the loin.
- Separate the whole shallots and a few sultanas, crush the rest with the mandarins, the oil and the stock that has been formed.
Cheesecake cup with red berries
- 500g of whipped cream cheese 0 %.
- 250g mascarpone cheese
- 120g raspberries
- Wholemeal biscuits (or whatever you use)
- Fresh mint
- Put the raspberries in a bowl with a splash of water and place in the microwave for a couple of minutes.
- In the meantime, mix the whipped cream cheese with the mascarpone until smooth.
- Serve in individual glasses with a crushed biscuit base.
- Next, the cheese mixture, and finally, our natural red fruit syrup.
- Garnish with currants and fresh mint.
- Put it in the fridge for a couple of hours to settle.
- We toast with Komvida.
Vegan Christmas muffins with matcha tea frosting
Ingredients (8 muffins)
- 150 g wheat flour
- 80 g erythritol or sugar
- 15 g crushed seeds (I used a mixture of hemp, flax and chia seeds, but you can use just chia or just flax).
- Zest of 1/2 lemon
- 8 g baking powder
- 1/2 tsp baking soda
- 125 ml vegetable milk
- A pinch of salt
- 70 g mild olive oil
- 60 g fresh blueberries
- 1/2 tsp lemon juice
For the frosting:
- 1 can of coconut milk (chilled from 2 days in the fridge)
- 1 tbsp icing erythritol (or icing sugar)
- 1 tbsp matcha tea
- Shredded coconut
- Preheat the oven to 200ºC.
- Mix the dry ingredients (flour, sweetener, seeds, baking powder, baking soda and salt) in a bowl. Mix well.
- Add the vegetable milk, oil and lemon zest to the bowl and mix with a whisk.
- Now add the fresh blueberries and stir with a silicone tongue.
- Finally, add the lemon juice and mix it with the tongue and in a gentle rolling motion.
- Divide the batter into the moulds and bake them for 5 minutes at 200°C. Then lower the temperature to 180°C and bake for a further 20 minutes (heat up and down) or until a toothpick comes out clean.
- Remove from the oven and leave to cool on a wire rack.
- For the frosting, take the solid part of the contents of the can of coconut milk. Put it in a bowl together with the matcha tea and the erythritol and beat a little with the whisk. We put it in a piping bag (we can leave it in the fridge for a while to give it more body) and decorate the muffins with the cream in the shape of little trees. Sprinkle with grated coconut to simulate snow.
GLUTEN-FREE: 50g rice flour, 50g buckwheat flour and 50g cornstarch.
Vegan Suchard Nougat
- 150 g of peeled hazelnuts
- 150 gr dark chocolate for melting
- 2 tablespoons light oil
- 2 tablespoons agave syrup
- 35 gr of choco krispies
- Preheat the oven to 180ºC
- Place the hazelnuts on a baking tray and toast them lightly in the oven, taking care not to burn them.
- Meanwhile, melt the chocolate in a bain-marie.
- Grind the hazelnuts at maximum power with a thermomix or a good food processor until you obtain a hazelnut cream without lumps.
- Add the melted chocolate, oil and agave syrup to the thermomix. Blend everything again.
- Pour the nougat cream into a bowl and add the choco krispies. Mix well.
- Put it all in a nougat mould and when it is cold, put it in the fridge for 2 or 3 hours.
Croissants/Cruasants filled with Happy Brie and peach jam
- 1 sheet of vegan puff pastry.
- Peach jam (or one you like).
- Happy Brie @fermentovegano.
- Soy beverage for brushing.
- Caramelised sesame seeds with mango @ecoriginal.organic to decorate.
- Preheat the oven to 180°.
- Roll out the foil, cut in half horizontally, and make triangular cuts.
- Spread each triangle with jam, put a few pieces of cheese on the widest part and roll it up on itself (leave the little piece down so that it doesn't open in the oven).
- Brush with the vegetable drink, sprinkle some seeds on top and bake for 15 minutes (depending on the oven) at 180°.
- Now it's ready! Wait for them to warm up on a wire rack, open a @komvidakombucha of your favourite flavour (I was craving apple, cinnamon and vanilla) and enjoy a delicious starter!
Accompany your menu with Komvida!
Round off the year with a toast to your favourite Komvida. More than ever, toast in good health!
Nuria and Bea