Discover what TERANA has for you!!

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Recipes for the whole year

Here you will find the step by step to prepare your dishes in an easy, fast and simple way.

Discover the recipes we have for you!

Minestrone Soup

Ingredients

  • 100 g of bacon

  • 2 cups of vegetable stock

  • 2 tomatoes

  • 3 carrots

  • ½ kg green beans

  • 3 cups spinach

  • 2 celery logs

  • 3 pumpkins

  • 1 can of berry beans

  • 50 g codito paste

  • 1 tbsp CIRIO concentrated tomato puree

  • 2 tbsp chopped onion Terana

  • 1 tbsp chopped garlic Terana

  • 2 bay leaves Terana

  • 1 tsp Terana basil

  • 1 tsp Terana thyme

  • 1 tsp Terana parsley

  • 1 tsp Terana black pepper

  • 1 tsp salt

Preparation

  1. Disinfect and cut all the vegetables into squares, reserve.

  2. Place the garlic in a piece with a dash of olive oil, salt and pepper. Let stand a few minutes, this will give the dish a special touch.

  3. In a brown pot, bacon once ready reserve, in the same pot, add the onion, garlic, celery, vegetable broth, carrot, bay leaves, basil, thyme, tomato, puree, Cirio concentrate.

  4. Bring to a boil lid and wait about 10 min add zucchini, green beans and pasta. Season with pepper and a touch of salt.

  5. Cover the pot and cook for 10 more minutes or when the pasta is soft. Add the spinach, cooked beans and parsley wait for 3 min until the spinach softens.

Ready you will have a delicious soup, do not forget to add the bacon at the time of serving!

Chocolate truffles with Cayenne Pepper

Ingredients

  • 500 g semi-bitter chocolate

  • 250 g whipping cream

  • 100 g of cocoa

  • ½ tsp cayenne pepper

Preparation

  1. First cut the chocolate into small pieces and place it in a large bowl.

  2. Boil the whipping cream and add it to the chocolate, with the help of a balloon obtain a homogeneous mixture, cover it with plastic wrap and refrigerate it for 2 to 3 hours.

You will have a delicious dessert and easy to make!

Recipes without Salt

Discover how easy you can use Terana without salt, in a variety of dishes. Whether you have a restricted diet or want to try healthy alternatives to season your meals.

Fish wallpaper

Ingredients

  • 4 fish fillets

  • 2 tsp seasoning for fish and seafood without salt Terana

  • 1 tsp pepperoncini Terana

  • 3 potatoes

  • 4 tomatoes

  • ½ onion

  • 100 g Oaxaca cheese

  • ½ stick butter

  • Aluminum foil

Preparation

  1. Cut the vegetables into thin slices and cut the aluminum slightly larger than the size of the fillet so that you can wrap it, on the opaque side spread a little butter.

  2. Now add a layer of potato, tomato and onion.

  3. Season the steak on both sides and place it on top of the vegetables, for a spicy touch we recommend using a little pepperoncini.

  4. Add a light layer of crumbled cheese and add onion, tomato and potato again. Add small pieces of butter just to give it a special flavor and wrap it. Vegetables will prevent your fish from burning.

  5. Cook in a comal for about 13 min each side.

You will have a delicious dish to taste, you can accompany it with a delicious salad!

Chef recipes

You will find step by step delicious recipes shared by great chefs.

Teriyaki Chicken

by Chef Fares Kassis Kuri

Ingredients

  • 3/4 cup TERIYAKI LEE KUM KEE sauce

  • 1/4 teaspoon ground ginger TERANA

  • ½ kg of chicken breasts cut in half each without skin or flattened thighs

  • TERANA freshly ground black pepper

  • 4 teaspoons vegetable oil

  • 2 medium-sized thinly sliced ​​chambray onions

Preparation

  1. Place the breasts or thighs on a board and sprinkle with salt, pepper to taste and ginger.

  2. Heat the oil in a large skillet over high heat until it shines. Add the chicken in a single layer and cook without turning until golden brown, about 3 minutes. Flip and cook the other side until golden brown, about 3 more minutes.

  3. Reduce heat to medium, slowly pour TERIYAKI sauce and cook, turning chicken occasionally to cover in sauce, until cooked, about 3 minutes.

  4. Transfer the chicken from the pan, letting the excess sauce drain, to a clean cutting board. Reduce the sauce in the pan over medium heat until it thickens a little, about 3 more minutes. Cut the chicken transversely into 1 cm pieces. Place in a serving dish, cover with the sauce and sprinkle with the slices of the chambray onions.

Beef medallions to pedro

by Chef Fares Kassis Kuri

Ingredients

  • 4 beef tenderloin medallions of 225 gr each

  • 2 tablespoons oil

  • Smoked Salt and 5 Terana Peppers

  • 1 Pesto Cirio sauce.

  • MARSHINE OF BALSAMIC

  • 1/2 cup balsamic vinegar

  • 3/4 cup vegetable oil

  • Half teaspoon chopped Basil Terana

  • 1/4 teaspoon Terana nutmeg

Preparation

  1. Put some smoked salt and 5 pepper on the medallions.

  2. In a bowl mix all the marinade ingredients. Marinate the meat for 15 minutes.

  3. In a wide grill or pan, heat the oil and roast the meat to the desired point.

  4. Heat the Pesto Cirio sauce a little.

  5. Put each meat medallion on a plate and spread some pesto on the meat.

  6. May accompany with beans or white Fabes cooked in water.