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Helado de yogur elaborado en ZUKA
	
2 melocotones amarillos-
	
2 cucharadas de azúcar moreno
	
2 cucharadas de mermelada de frutos rojos
	
2 cucharadas de agua
	
Menta fresca


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1. Para la salsa de frutos rojos mezclar bien la mermelada con el agua templada y dejar enfriar.

2. Pelar y cortar en gajos los melocotones.

3. Poner en una sartén el azúcar junto con los melocotones y cocinar hasta que queden caramelizados.

4. Servir los melocotones templados con unas bolas de helado de yogurt y la salsa de frutos rojos.

5. Adornar con unas hojitas de menta fresca

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    [title] => Falsa pizza de sandía y frutas
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Una rodaja grande de sandía
	
Melón piel de sapo
	
Melón cantaloup
	
Plátano
	
Cerezas
	
Hojas de menta fresca
	
Chocolate blanco


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Colocamos la sandía en un plato y la cortamos en porciones.
	
Cortamos el resto de la fruta en rodajas y la troceamos. Podemos utilizar cortadores de galletas para darles formas divertidas.
	
Colocamos la fruta cortada y la menta sobre la sandía, y terminamos rallando chocolate blanco por encima.
	
Servir fría.


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    [title] => “Tacos” de cogollos, langostinos y guindillas de Ibarra
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1 cogollo de lechuga
	
8 langostinos
	
Tomates cherry
	
Guindillas de Ibarra
	
1 diente de ajo
	
Aceite de oliva
	
Sal
	
Vinagre balsámico


 

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Separamos 4 hojas del cogollo que nos van a servir como base, las lavamos y las secamos bien.
	
Pelar los langostinos.
	
Pelar y picar el diente de ajo.
	
Quitar el rabito a las guindillas, lavarlas y secarlas bien.
	
Poner en una sartén un chorretón de aceite de oliva y freír las guindillas; retirar del aceite y reservar. En el mismo aceite, añadir el ajo y los langostinos y saltear.
	
Montar los “tacos” con una hoja de cogollo sobre la que colocaremos los tomates troceados, los langostinos con un poco de su aceite y las guindillas.
	
Añadir un poco de vinagre balsámico por encima.
	
Comer con la mano.


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4 lomos de Bonito del Norte
	
Aceite de oliva virgen extra
	
Sal y pimienta
	
2 cucharadas de sésamo
	
2 cucharadas de sésamo negro
	
Para la salsa:
	
1 cucharada de salsa de soja
	
1 cucharada de zumo de lima
	
1 cucharada de aceite de oliva
	
Cebolleta fresca
	
Sésamo


Para la tempura:


	
Guindillas de Ibarra
	
1 huevo
	
100 gr de harina
	
30 gr de maicena
	
180 ml de agua fría con un hielo
	
Aceite de girasol


 

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Para las guindillas en tempura:

Poner en un cuenco el huevo y batirlo.


	
Añadir la harina, la maicena y el agua con el hielo.
	
Mezclar bien hasta formar una masa ligera.
	
Calentar el aceite en una olla profunda.
	
Bañar las guindillas una a una en la masa y freír.
	
Colocar sobre un papel de cocina.


Para los lomos de bonito:


	
Hacer la salsa mezclando todos los ingredientes en un bowl y reservar.
	
Sazonar los lomos de bonito con sal y pimienta.
	
Poner en un plato aceite de oliva y en otro los dos tipos de sésamo mezclados.
	
Pasar los lomos de bonito por el aceite y luego por el sésamo.
	
Poner una sartén de fondo grueso al fuego y cuando esté caliente poner los lomos de bonito y cocinarlos unos 30 segundos por cada lado incluyendo los bordes.
	
Servir los lomos de bonito cortados en tiras acompañados de la tempura de guindillas y la salsa.


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