Adukokitchen

Ingredients

• 4 slices of rustic bread
• 2 ripe tomatoes
• 1 garlic clove
• 3 tbsp Aduko olive oil
• A pinch of Flor de Sal

Method

1. Toast the bread in a pan or in the oven until crisp.
2. Rub the hot bread with a halved garlic clove.
3. Halve the tomatoes, grate them on a coarse grater and discard the skins.
4. Spread the tomato pulp on the bread, drizzle generously with oil and sprinkle with Flor de Sal.

Ingredients

• 3 tbsp Aduko olive oil
• 1 tbsp lemon juice or apple cider vinegar
• 1 tsp Kalno Medus honey
• 1 tsp mustard
• ½ tsp dried minced garlic
• A pinch of Flor de Sal and ground pepper

Method

1. Put all the ingredients in a small jar.
2. Close the lid and shake hard for about 20 seconds.
3. Taste and add more salt or honey if needed.
4. Pour over the salad just before serving.

Ingredients

• 1 jar of almond-stuffed olives
• 1 pack of roasted salted almonds
• ½ jar of fermented garlic cloves in olive oil
• Hard cheese (e.g. Manchego) and cured meats
• Fresh bread
• Aduko olive oil and Flor de Sal for dipping

Method

1. Put the olives, almonds and garlic cloves in separate small bowls.
2. Slice the cheese and cured meats and arrange them on a board.
3. Pour some oil into a small dish and sprinkle with Flor de Sal for dipping bread.
4. Serve with wine or soft drinks.

Ingredients

• 1 kg potatoes
• 4 tbsp Aduko olive oil
• 2 tbsp dried garlic chips
• A sprig of rosemary or thyme
• Flor de Sal sea salt

Method

1. Preheat the oven to 200 °C.
2. Cut the potatoes into wedges and pat them dry.
3. Toss with the oil and herbs and spread out on a tray in a single layer.
4. Roast for 35–40 minutes, turning halfway through.
5. Add the garlic chips for the last 5 minutes so they don’t burn.
6. Sprinkle with Flor de Sal before serving.

Ingredients

• 2 pork neck or beef steaks
• 2 tbsp spicy garlic spread
• 1 tbsp Aduko olive oil
• Flor de Sal sea salt

Method

1. Mix the spread with the oil and brush it over the steaks.
2. Leave to marinate for at least 30 minutes (or overnight in the fridge).
3. Cook in a very hot pan or on the grill to your liking.
4. Let the steaks rest for 5 minutes.
5. Sprinkle with Flor de Sal before serving and add a spoonful of the spread on the side.

Ingredients

• 200 g plain Greek yoghurt
• 2 tbsp granola
• A handful of freeze-dried fruit mix
• 1 tsp Kalno Medus honey
• A few roasted almonds

Method

1. Spoon the yoghurt into a bowl.
2. Top with granola and freeze-dried fruit.
3. Drizzle with honey and finish with almonds.

Ingredients

• 15 g Aduko Premium Arabica beans
• 200 ml water
• 1 tsp Kalno Medus honey
• A pinch of cinnamon
• Milk to taste

Method

1. Grind the beans just before brewing.
2. Brew the coffee your favourite way.
3. Once the coffee has cooled slightly, stir in the honey and cinnamon.
4. Add warm milk if you like.