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.