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.

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Discover the recipes we have for you!

Minestrone Soup

Ingredients

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  • 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

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  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.

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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

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  • 500 g semi-bitter chocolate

  • 250 g whipping cream

  • 100 g of cocoa

  • ½ tsp cayenne pepper

Preparation

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  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.

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You will have a delicious dessert and easy to make!

Recipes without Salt

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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

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  • 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

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  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.

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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

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  • 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

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  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

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  • 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

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  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.