Chickpeas stew recipe with pairing suggestions

November 29, 2012 in Blog, Recipes

Recipe of chickpeas stew with pairing suggestionsNow that the temperatures have dropped we have rescued some stew recipes and we want to start with this delicious chickpea stew. It is easy to prepare and can be frozen.

Ingredients (serves 4) :

1 bag of frozen chickpeas (450 gr)
1 onion
1 clove of garlic
1 egg per person
300 grams of spinach
salt, oil and paprika Read the rest of this entry →

Chard in white sauce

November 22, 2012 in Blog, Recipes

Creams are perfect for a light meal or as a starter. These spinach in white sauce are very tasty, easy to prepare and can be a good way to prepare beets for children.

Ingredients (serves 4):

- 500 gr of gerds
- 50 g flour
- 1 liter of milk
- 100 g butter
- 2 tablespoons sliced almonds or 2 tablespoons of pine nuts
- Juice of 1 lemon
- Salt, pepper, nutmeg (if prepared for children is better to omit the nutmeg sentarles bad as it can.)


- Wash and cut the gerds into julienne. Cook them in boiling salted water for 2 minutes.

- Drain and immerse in ice water with lemon juice. The ice water stops the cooking and the lemon juice thanks to its antioxidant help them stay green and not brown.

- Put the almonds and pine nuts on a baking sheet and toast at 200ºC one or two minutes, watching not to burn them.

- To make the sauce melt the butter in a saucepan over low heat, when melted add the flour and mix with a whisk or a wooden spoon.

- Add the milk slowly, stirring constantly to avoid lumps.

- Add the chard well drained and half of the toasted nuts.

- Season with salt and pepper and a pinch of nutmeg.

- Cook in slow heat for 15 minutes.

Presentation Suggestions:

Divide into 4 individual bowls and add the remaining nuts on top to decorate.

Possible changes:

You can change the almonds for pine nuts.

If you want a dish with some meat add some diced ham or bacon strips sautéed.



The marriage of a plate of this style, light but tasty with some consistency thanks to the structure of the bechamel sauce would be eith a dry white wine with some structure, rather citrus aromas and with a herbal touch.

We believe it would make a good harmony with this dish a Caraballas Verdejo, a verdejo really spectacular and from ecological agriculture.

And if we intend to surprise, we would propose a Val Dieu Blonde, a Belgian craft beer, a blonde abbey style, very fresh, citrus aroma, persistent and with a creamy foam.





Quiche Lorraine

November 20, 2012 in Blog, Recipes

A quiche  is a salted cake original from France. The quiche Lorraine is prepared only with egg, cream and bacon. When you add more ingredients it is no longer a quiche Lorraine and is called with other names.


- 1 roll of pastry

- 250 ml cream (single or double)

- 4 eggs

- Salt, pepper, nutmeg

- Bacon or pancetta


- While you prepare the filling, heat the oven to 220 º.

- Extend the pastry and line on a mold of about 20 cm. Prick the dough so that no bubbles are formed and bake it in the oven 10 minutes or less, to cook it but without letting it become brown.

- Saute the bacon or pancetta cut into small pieces.

- In a bowl mix the eggs and cream. Season and add a pinch of nutmeg. Pour the mixture into the mold, over the prebaked pastry.

- Bake all 15 to 20 minutes or until the cake is golden brown, depending on the power of the oven.

- You can check if it is ready by introducing a toothpick or a metal skewer in the centre, if it comes out clean the quiche is ready.

- Once baked let cool and serve.

Presentation Suggestions:

- A whole quiche can be served in the center of the table or split into portions and served with lettuce or green leaves of mixed lettuces dressed with a balsamic vinegar reduction.

Possible changes:

- We can add more ingredients to the quiche (ham, cheese, tuna, etc) but it will be just a quiche, not a Quiche Lorraine.

- If you want you can sprinkle grated cheese over the quiche to give it a golden brown touch on top.

- You can use puff pastry for the base, but we will need prebake it with an oven paper on top and some weight so it remains thin.



The marriage we propose for a quiche lorraine, considering that is a sensual dish with spongy structure, and a mischievous touch thanks to the bacon salt. We believe it can be seduced by a white wine, young, fruity and with a certain presence of carbon.

With these parameters we think directly in the Basque Country and its variety of txacolis that meet all requirements.

Highlights among them and therefore we chose to pair the quiche to K5 Arguiñano.

If we seek a marriage really distinct and different, we present a marriage with a rogue point really fun. VEUT a refreshing grenache, very fresh, light and full of bubbles but with low graduation, original from Cariñena.

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