Tips, oil and honey

How many times we get to work, we find a spectacular dish and you do not get it as it comes in the picture of the recipe. How many times these typical dishes do not come out as our mothers did. Something that we recommend is to always use ingredients of maximum quality and natural. A good extra virgin olive oil is always fundamental in our Mediterranean cuisine. Furthermore with these tips, your are to become the best cook.

If you are looking for a good extra virgin olive oil, olives or raw honey of quality, here in our store in Las Rozas de Madrid or our online store, you can find it and if you want we take it to your home. Here you can buy the best raw honeys: eucalyptus, heather, lavender, rosemary, thyme…, the best natural homemade olives and extra virgin olive oils from Spain: Baena, Jaén, Sierra Magina, Sierra de Cazorla, Priego de Córdoba, Toledo, etc…

We are going to give you some advices so that you become true masters of the kitchen and you surprise your companions. Other tricks of kitchen and cosmetics you can find in: Some useful homemade tricks

Tips for a good mayonnaise with olive oil

The first piece of advice or tips we give is to always use good extra virgin olive oil. Many say that with an extra virgin, the mayonnaise is very strong, and it is true. For this we recommend milder varieties of extra virgin olive oil. The most recommended would be the empeltre, the typical variety of Southern Aragon. If you don’t have this variety, mayonnaise is also delicious with the arbequina variety, with olive oil from Baena or Priego de Córdoba.

Going now to the more theoretical part and to understand how mayonnaise is formed, mayonnaise is formed thanks to the lecithin of the egg yolk, which acts as an emulsifier, and this is what gives it its structure. However, if the milkshake is not done correctly, for example oil is poured faster than due, there are temperature differences between the egg, vinegar, lemon and olive oil, the emulsion is not produced, ie the mayonnaise comes out liquid or what is commonly said, we have cut the mayonnaise.

For this reason we recommend before making the mayonnaise, leave the ingredients at room temperature until they all equal their temperatures. Especially in summer, the olive oil is very hot and the rest of the ingredients in the fridge are very cold.

Another piece of advice we give is when pouring the olive oil. First we must pour it very slowly, and once the emulsion has already been made, we can increase the speed of pouring.

Anyway, if the mayonnaise is cut, we can quickly recover it by pouring a splash of cold water and then beat it very quickly, until the mayonnaise gets its typical texture. Another way would be to throw it a crumb of bread very crumbled, and finally to go beating until we recover completely the mayonnaise.

A good Cordovan Gazpacho

If you want to make a good gazpacho, a good extra virgin olive oil, good tomatoes, high quality vinegar, are ingredients that will make the difference. However, we also have six more tips to make your gazpacho a delight.

The first thing you should do if you want a good gazpacho, is to chop all the ingredients and let them all rest together for about two hours in the refrigerator. It should be understood that we will strain it in a place in the fridge reserved for fruits and vegetables, so that it does not pick up strange flavours.

Another tip is to grind it a lot, to get more consistency of the gazpacho. Even with a little bread we can make it thick.

The third piece of advice concerns the choice of tomatoes. The tomatoes we choose should be ripe, but not overripe. A past tomato will increase the acidity of the gazpacho. In addition, the best tomatoes are the elongated ones.

The fourth tip is to pour the oil very slowly. With this we get a red color of the most intense gazpacho.

The fifth tip is for those who want a softer gazpacho. In this case, you should replace the cucumber with melon, keeping the same quantities.

The sixth and last piece of advice was given to me by a client of Las Rozas in Madrid. As an accompaniment to the gazpacho, cut the white part of the watermelon into small squares. These pieces of watermelon are delicious to accompany the gazpacho.

Photo: A Cordovan gazpacho

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Tips for mediterranean food, taste of home