LOOTAH PREMIUM FOODS Casino Online
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  • Leek and Potato Soup (Vichyssoise)

    • 5'
    • Easy
    • Starter
    • 2-3 People

    This leek and potato soup, or also known as vichyssoise, is perfect served hot or cold.

    Ingredients

    • 1 bottle Leek and Potato Soup Ferrer.
    • Leek, cut in julienne strips and sautéed.
    • Olive Oil.

    Preparation step by step

    Serve hot or cold. Decorate with some sautéed leeks previously cut in julienne strips or with sautéed prawns and/or croutons. Finish with a sprinkle of olive oil

  • Carrot and Cheddar Soup

    • 5'
    • Easy
    • Starter
    • 2 People

    A mild and nutritious dish.

    Ingredients

    • Bacon.
    • 1 bottle of Carrot Soup Ferrer.
    • Green asparagus.
    • Croutons.
    • Olive Oil.

    Preparation step by step

    Serve hot as is, or for the finishing touches sprinkle on top some fried diced bacon, sauteed green asparagus and/or croutons. Pour a thread of olive oil.

  • Catalan salt Cod with Samfaina (Black Olives)

    • 10'
    • Easy
    • Main Course
    • 6 People

    A delicious and healthy recipe to prepare in just 10 minutes.

    Ingredients

    • 4 salt cod fillets
    • 1 jar of Olivada Sauce Ferrer
    • 1 jar of Samfaina Ferrer
    • 100g flour
    • Olive Oil

    Preparation step by step

    • Heat some olive oil in a pan.
    • To desalinate the cod, leave in the fridge soaking in water for 4 days, changing the water a couple of times. Otherwise use pre-desalinated cod.
    • Drain the cod, coat with flour and fry in the pan.
    • When golden, remove from the pan, set-aside on top of paper towels.
    • Pour the Samfaina sauce in a pan and bring to the boil. Add the cod fillets.
    • Serve the Catalan salt cod with a little black olive spread on top.

  • Cod au gratin with alioli

    • 30'
    • Easy
    • Main Course
    • 2 People

    Accompanied with rataouille and boiled chickpeas.

    Ingredients

    • 2 pieces of cod
    • 1 jar of ferrer samfaina
    • 1 jar of ferrer alioli
    • 1 jar of ferrer extra-large chickpeas
    • Flour
    • Salt and olive oil

    Preparation step by step

    • Drain the cod, pat dry with kitchen paper and leave in the fridge, uncovered, for a few hours so it drains thoroughly.
    • Coat in flour and fry (don't overcook it so that it remains tender), place it on a bed of samfaina, spread alioli over it and place it under the grill.
    • Heat the previously drained chickpeas and serve them with the cod.