Jijona´s turrón (Turrón de Jijona)

300 grams of ground roasted almonds
100 grams of sugar
200 grams of honey
1 egg whites
powdered cinnamon
lemon zest





Grind the roasted almonds until getting a paste, or buy them already grounded and toasted. 

Whisk the egg white. 

In a frying pan place the honey and the sugar. Will be required medium heat and stir frecuently with a wooden spoon until getting an homogeneous and thick mixture. 

Remove the pan from the heat, add the egg white and stir. You will always have lumps, stir until the lumps have disappeared. The mixture will be ready when turned into a lighter color (About 10 minutes)

Add the lemon zest and cinnamon. Stir and add the ground almonds. Stir well until the ingredients are well mixed. 

Almond and Honey Turrón (Turrón de miel y almendras)

400 gr roasted almond slivers (preferably soaked and dehydrated)
300 ml raw honey
3 egg whites

Roast the almonds at 200ºC for 10 minutes mixing them every 2 minutes.

Place the honey in a medium sized saucepan and slow cook over medium heat. Once it starts to boil, off the heat and set aside.

Whip the egg whites until getting a thick glossy meringue. Carefully, mix the meringue with the honey.

Quinoa Salad

1 cup quinoa
2 cup water
2 large leaves of kale
2 cup cranberries
2 TBS extra-virgin olive oil
1 tsp honey
2 TBS orange zest, grated
6 medium oranges
1/4 cup mixed nuts
1/4 cup pomegranate arils
1/4 cup mint, fresh, chopped





Rinse quinoa with water. Bring to boil with 2 cups of the water and add rinsed quinoa and return to boil. Cover the pot, reduce heat to low and continue cooking until the water is gone and quinoa is cooked, about 12-15 minutes.

Wash and break the kale leaves from the stalk, and trim away the tough centre stalk. Wash, then shred or chop. 

Crema salada de queso con miel (Salty Cream cheese with honey)

80 grams of biscuits
50 grams of  salted butter
200 grams of fresh goat cheese
100 grams of cottage cheese
4 tablespoons of cream
juice of 1/2 lemon
1/2 clove of garlic
honey
olive oil
salt & pepper
dried oregano




Crush cookies, along with soft butter. Put this mixture in a mold assisting plate. We press so that it is compact. We put the plate with the mold in the fridge.

In a blender we place the cheeses, lemon juice, cream, peeled garlic, a pinch of salt and pepper, as well as a generous splash of olive oil. Grind until the consistency of a cream.

Pollo con glaseado picante (Chicken with spicy glaze)

8 chicken thighs, skinless and boneless

2 teaspoons vegetable oil

For the seasoning

1 teaspoon garlic powder

2 teaspoons chili powder

½ teaspoon onion powder

½ teaspoon coriander seeds

1 teaspoon salt grain

1 teaspoon cumin

½ teaspoon chili powder

mustard seeds

For the glaze

½ cup honey

1 tablespoon apple cider vinegar

Combine seasoning spices in a bowl and mix well.

Drizzle oil over chicken and rub with hands to cover all parts. Dip the chicken in the seasoning and covers well all sides. Grill chicken 3-5 minutes per side, until is cooked through.

Lomos de lubina con salsa picante de miel y semillas (Sea bass fillets with spicy honey sauce and seeds)

Ingredients

4 fillet of sea bass

200 ml. honey

1 fresh red chilli

salt

orange zest

3 tablespoons olive oil

3 tablespoons mixed seeds (sunflower, pumpkin, sesame, linseed, poppy ...)

To make the sauce mix the honey with fresh chilli broken in two and remove the pips, with a bit of orange zest.

Granizado de Vino Tinto (Red Wine Granita)

Ingredients

8 tablespoons Natural Orange Juice
3 tablespoons honey
Red Wine 300ml







Add the orange juice with honey and warm up a bit. You can do this in a bowl in the microwave or in a small saucepan until the honey is dissolved.