Mini pasties filled with Casademont fuet and caramelised onions
Fuet is a type of cured sausage often eaten as a snack or as part of a buffet style meal. At Casademont, we also get creative and use it in other dishes, such as salads (you can see our salad with Casademont fuet with figs recipe here).
Because we know that many of you are big fans of fuet, we have created an oven-baked recipe so that you can enjoy it in many other ways. Have you ever thought about using fuet as a pasty filling?
Ingredients – for 4 large or 8 small pasties –
80g of Casademont Fuet
1 large onion
40 g fried tomato sauce
80 g pitted black olives cut into pieces
8 pastry discs
1. Julienne the onion and fry over a low heat until golden. Caramelise it with a little sugar.
2. Dice the Casademont Fuet with figs.
3. Mix the caramelised onions with the fuet, chopped black olives and tomato sauce.
4. Open out a pastry disc, fill it with a tablespoon of filling and cover with another disc. Fold the edges to seal it.
5. Repeat with the other discs.
6. Whisk an egg and brush all the pasties with it.
7. Bake according to the instructions on the packet of pastry you used.
Too tired to cook? Are you one of those people who would freeze their coffee if they could, just so they could have it to go every morning?
If you answered yes to this question, make a note of this lentil burger recipe with Casademont boiled ham. Besides being quick to prepare, these burgers can be frozen, are suitable for gluten-free diets and are a delicious source of vitamins and minerals (so you’ll have more energy!).
Ingredients – for 8 burgers –
80 g Casademont boiled ham
60 g sautéed spring onions
200 g boiled lentils, drained well
100 g gluten-free coarse rolled oats
60 g grated carrot
25 g grams of raisins
5 g salt
Gluten-free flour for coating
1. Cut the boiled ham into small pieces, about the size of a chickpea.
2. In a bowl, mix the drained lentils with the rolled oats and the egg. Blend with a stick blender.
3. Add the grated carrot, poached spring onion, raisins and boiled ham, cut into small pieces.
4. Mix together with a fork.
5. Using your hands, pick up a portion of the mixture, coat in gluten-free flour and flatten to shape it into a burger.
6. Shallow fry the burgers in olive oil.
You’ll like it because… 1. You’ll have them ready in a jiffy and you can make several burgers with the amounts indicated in the recipe. If you have any left over, no problem! Freeze them raw and when you want to eat them, leave them out at room temperature for half an hour to thaw slightly before frying.
2. They can be coated in gluten-free flour, making them suitable for coeliacs and those with gluten intolerance.
3. They are pure iron! both lentils and boiled ham contain large doses of this mineral.
Winter is a season when we have more motivation to get cooking. The cold inspires us to go out and buy good ingredients and spend hours in the kitchen trying to replicate the elaborate recipes we ate at home when we were little and when, as is often said, “tomatoes tasted like tomatoes”.
At Casademont, we champion the value of artisanal and traditional production, so we want to celebrate the start to this year with a recipe in which the simple and flavoursome ingredients speak for themselves.
Poached eggs with vegetables and Casademont fuet with Cabrales is a simple dish that your body will appreciate in cooler seasons, like the warmth from a good fire
Forget fried eggs; we’ll teach you a simple technique to make poached eggs.
Ingredients – (for two people) –
1 Casademont Fuet with Cabrales
100 g onion
1 clove of garlic
120 g green pepper
120 g red pepper
100 g potatoes
6 chopped dates
Cut the Casademont Fuet with Cabrales and dates into small dice.
Cut the onion, peppers and potatoes into thick strips.
Deep fry in plenty of oil. Remove when golden brown and reserve.
Put water to boil in a saucepan.
Break an egg into a small bowl.
Once the water is boiling, whisk rapidly until a whirlpool forms and pour the egg carefully into the pan. The egg should rotate with the water to create the effect of the white surrounding the yolk, typical of poached eggs.
Repeat until all four eggs are cooked.
Arrange the fried vegetables on a plate and serve the poached eggs on top.
Garnish with the diced dates and Casademont Fuet with cabrales.
You’ll like it because… *Casademont Fuet with cabrales has a very original and unexpected flavour for all who try it. And even more so if it is dripping with delicious and succulent egg yolk!
* You can cook this dish with any seasonal vegetable! Cabbage, aubergine, spinach, peppers, courgettes… Adapt it to the vegetables in season and what is available locally.
* Dishes with a reasonable calorie content are essential in winter because the calories help us maintain our body heat. However you choose to make it, this is delicious!
Avocados have become popular mainly for their high vitamin and mineral content (more than 20 different types!), their abundance of healthy fats and low percentage of saturated fats. But their intense colour and the creativity of social network users have done the rest. Who has not tried to replicate at home those soaring avocado toasts with fruit and nuts and thousands of unexpected toppings that we see plastered all over Instagram?
We have! But as we’re out to enjoy ourselves, we have accompanied our avocado toasts with crispy Casademont bacon strips.
Watch this video to see how to prepare the recipe:
Ingredients – (for two toasts) –
2 strips of Casademont Bacon
2 slices of bread
1 dash lemon
Chopped chives and parsley
Cut the Casademont bacon into strips and fry until crisp and golden brown.
Lightly toast the bread.
Drizzle the bread with oil and sprinkle with salt.
Slice the avocado and season with a dash of lemon. Spread the avocado on the toasts.
Season each toast with a pinch of ground turmeric, black pepper, chopped chives and parsley.
Drizzle over some honey and top with the crispy Casademont bacon strips.
You’ll like it because… * It’s an intense combination of flavours and a delicious source of healthy fats. However, unlike other dishes that are also rich in fat, our avocado toast will fill you up but not leave you stuffed.
* If you make your avocado toasts with Casademont bacon and post it on Instagram, your social media will explode Don’t forget to mention our profile @casademont_ so that we can like your picture!
* 100 grams of avocado contains 12 grams of carbohydrate. But of those 12 grams, 9 are fibre! It is the fruit with the highest soluble fibre content. That’s why it is recommended in low-carb diets and diets to regulate intestinal transit. And the bacon… well, what can we say? Casademont bacon is a sheer delight, whatever you eat it with!
While it’s still hot, what we really want it is to open the fridge and eat something easy, light and, above all, cold! Our Casademont turkey rolls with mushrooms and cream cheese recipe has it all; it is a fresh, high-protein snack and it’s easy to prepare.
See how we did it in the recipe video!
Ingredients – (8 rolls)
8 slices of Casademont turkey with olives
160 g raw mushrooms
80 g lettuce
200 g cream cheese
1. Finely chop the raw mushrooms and salad leaves.
2. Add them to a bowl and mix in the cream cheese.
3. Season with salt, pepper and herbs.
4. Arrange the turkey slices on a platter and cover with the cheese and vegetable mixture.
5. Roll each slice into a roll.
You’ll like it because…
- It is a light and easy snack.
- If you don’t like mushrooms, you can personalise the rolls to suit you with any vegetable: sautéed courgette, raw red pepper, grated carrot…
- Turkey meat is rich in protein and B vitamins. It is renowned for its low-fat content (1 g per 100 g) and for being low in calories (45 mg per 100 g).
With the arrival of autumn, the summer holidays are but a distant memory. We get lost in the daily routine: working lunches, a quick supper of whatever we can find… The last thing we want after spending all day away from home with a thousand things to do is to start cooking. But how do we stop this from making us eat unhealthily? The answer lies in dishes like the one we show you today: a filling salad that is high in protein and vitamins, with vegetables, nuts and green apple. Watch the video to find out how to prepare this recipe!
Ingredients – (for two people) –
65 g Casademont Fuet with figs
75 g of mesclun of spinach and lettuce
60 g green apple
130 g celery
50 g blue cheese
Handful of walnuts
Honey vinaigrette (oil, vinegar, honey, nutmeg, turmeric, pepper, salt)
You’ll like it because… This salad is light but very tasty. It combines the freshness of celery and apple with the intense flavour of the fuet with figs.
You can vary the flavours to suit your taste! Substitute the Casademont Fuet with figs for one of the many options from the Casademont ranges: Fuet with Cabrales, Fuetis with green pepper, Organic Fuet, etc. This is a very filling dish. The vegetables and fruits in this salad provide a good range of nutrients such as iron, potassium, fibre and vitamins B, C, E, A and K. The Cabrales cheese and Casademont Fuet with figs are high in protein, fats and minerals like potassium and sodium.
· Casademont Fuet Extra
· Goat’s cheese log
· Fig jam
· Red sage leaves and baby spinach
· Sunflower seed breadsticks
· Olive oil
Cut the Casademont Fuet Extra into 4 cm pieces and then slice lengthways into strips. Cut the breadsticks into rectangular chunks.
Assembling the dish
In the bottom of the dish, arrange the red sage and baby spinach leaves. Place the cheese on top and cover with 2 tablespoons of fig jam. Then, arrange the strips of fuet on top and finish off the decoration of the dish with tender spinach leaves and breadstick chunks drizzled with olive oil.
Tip: we recommend serving this salad immediately after preparing.
· Casademont Fuet Extra
· Brussels sprouts
· Red and yellow peppers
· Spring onion
· Parsley, oil
Cut the Casademont Fuet Extra into sticks about 10 cm long. Wash the vegetables and slice the carrots, courgette and peppers into 0.5 cm strips, slice the spring onions and Brussels sprouts in half and break up the broccoli into small florets. Put the wok on the heat, add 2 tablespoons of oil and fry the Casademont Fuet Extra for a few seconds. Remove from the wok and add the carrots, sprouts, broccoli and spring onions, and cook for about 5 minutes, stirring often with a wooden spatula. Add the remaining vegetables. When they are “al dente”, turn off the heat, add the strips of Casademont Fuet Extra and cover for about 5 minutes.
Pile the vegetables and the Casademont Fuet Extra on to the plate and sprinkle with a little chopped fresh parsley. Drizzle over oil to taste.
· Casademont Fuet Extra
· Pearl couscous
· Red peppers
· Spring onion
· Seedless sultanas
· Chopped walnuts
Cook the couscous according to the instructions on the packet. Wash and chop the vegetables and cook in a large frying pan with a pinch of salt. When they are “al dente”, add the couscous, sultanas and walnuts and cook for one minute to allow the flavours to blend. Chop the Casademont Fuet Extra.
Placed a ring or circular cookie cutter in the centre of the plate, pile in the vegetables and couscous and sprinkle over some of the chopped Casademont Fuet Extra. Carefully remove the mould and garnish with a few parsley leaves.
Rub a little oil on the cookie cutter beforehand to make it easier to remove.
· Casademont Fuet Extra
· Grated mozzarella
· Fried tomato sauce
For the dough:
· 250 g flour
· 8 g compressed yeast
· 5 g salt
· 75 ml milk
· 75 ml water
· 50 ml olive oil
To make the dough:
Work the dough as if you were making bread: mix the flour with the salt and form a volcano. In the well in the centre, add the yeast with warm milk and knead with your hands, adding water and oil as needed. When the dough no longer sticks to your hands, form it into a ball, coat with oil and leave to stand for about 30 minutes in a warm place.
Assemble the dish:
After 30 minutes, stretch the dough to make it very thin, cover with the fried tomato to taste and sprinkle with oregano. Then add the sliced Casademont Fuet Extra and cover with grated mozzarella, adding a few more slices of Casademont Fuet Extra on top and some more chopped oregano. Leave to rest for about 30 minutes while you preheat the oven to 220 degrees. Bake the pizza on the middle shelf of the oven for about 20-25 minutes.