3 surprising recipes you'll love

Discover 3 amazing recipes that blend exotic flavours you wouldn't expect. Dare to explore new flavours and surprise your palate!

on today's menu


This time of year offers endless possibilities in our kitchens. Making the most of fresh and seasonal foods, we can prepare innovative dishes that combine vegetables, meats, and fish with fresh fruit or nuts, creating contrasting flavours that will enhance each dish. Playing with textures and flavours is one of the most exciting ways to take our dishes to the next level.

Dare to combine flavours

To combine flavours, we must take into account the following:

  • Choose ingredients that contrast in terms of taste, but that are also complementary. For example, apple and blue cheese go well together because the acidity of the apple contrasts with the intense flavour of the cheese.
  • Don't be afraid to experiment and try different combinations until you find one that includes everything you are looking for.
  • Add spices and aromatic herbs, as they are an excellent source of flavour and aroma.

If we add fruits:

  • Start with small amounts.
  • Choose seasonal ones as they tend to be tastier and more nutritious.
  • Cut into small pieces. This will make them easier to eat and blend better with the other ingredients.

Warm pumpkin and pomegranate salad

Ingredients (4 people)

600 g pumpkin, peeled and diced
120 g pomegranate, peeled
100 g fresh spinach
30 g walnuts
40 ml extra virgin olive oil
5 ml balsamic vinegar
5 g honey
Salt and pepper to taste


  • Preheat the oven to 180 °C.
  • In a large bowl, mix the pumpkin cubes with the olive oil, salt, and pepper. Spread on a baking sheet and roast until tender and golden brown, about 25-30 minutes.
  • In another bowl, prepare the dressing by mixing the balsamic vinegar and honey.
  • On a large plate, place the fresh spinach and add the roasted pumpkin cubes on top.
  • Sprinkle the salad with the balsamic vinegar and honey dressing.
  • Add the pomegranate kernels and roasted nuts.
  • Serve immediately and enjoy this warm salad.

Energy: 141 kcal
Carbohydrates: 4.9 kg
Simple sugars: 4.5 g
Protein: 1.9 g
Fat: 12.6 g
Saturated Fat: 2 g
Polyunsaturated Fat: 2.7 g
Monounsaturated Fat: 7.5 g
Cholesterol: 0 mg
Fibre: 2 g

Meat stew with plums and almonds

Ingredients (4 people)

500 g diced pork or lamb
100 ml beef broth
40 ml extra virgin olive oil
80 g chopped onion
50 g prunes
30 g toasted almonds
1 g ground cinnamon
2 cloves of garlic, minced
Salt and pepper to taste


  • In a large saucepan, heat the olive oil and brown the diced meat over high heat. Remove the meat from the pan and set aside.
  • In the same pan, add the onion and garlic and cook until golden brown.
  • Put the meat back in the pan and add the prunes, toasted almonds, meat broth and cinnamon.
  • Cook for about an hour until the meat is tender and the sauce has thickened.
  • Season the stew with salt and pepper to taste and serve hot.

Energy: 406 kcal
Carbohydrates: 5.9 g
Simple sugars: 5.9 g
Protein: 32.2 g
Fat: 28.15 g
Saturated Fat: 7 g
Polyunsaturated Fat: 3.5 g
Monounsaturated Fat: 15.6 g
Cholesterol: 86.25 mg
Fibre: 3.3 g

Baked pears with blue cheese and red wine caramel

Ingredients (4 people)

800 g ripe pears cut in half and without the heart
100 g shredded blue cheese
50 ml red wine (one cup)
40 g honey
40 g butter
1 cinnamon stick


  • Place the pears on a baking sheet and add the shredded blue cheese into the hole in the heart of each pear.
  • In a saucepan, combine the red wine, honey, and cinnamon stick.
  • Bring the mixture to a boil and simmer until reduced to a thick caramel.
  • Pour the red wine caramel over the blue cheese-filled pears.
  • Place a tablespoon of butter over each pear.
  • Bake the pears at 180 °C for about 20-25 minutes or until tender and caramelized.
  • Serve baked pears with blue cheese and hot caramel.

Energy: 373 kcal
Carbohydrates: 26.7 g
Simple sugars: 26.7 g
Protein: 6.10 g
Fat: 25.7 g
Saturated Fat: 10.5 g
Polyunsaturated Fat: 1.45 g
Monounsaturated Fat: 11.3 g
Cholesterol: 45 mg
Fibre: 4 g