BOX CHEF - 1st Edition with Recipe Book & Apron | Father's Day

Banana and Clementine Extra Jam with Cinnamon - 200g

Ideal jam for topping on crepes, waffles, crumbles, pancakes, toast or toast, cereal, pies, croissants and desserts.

Bravo de Esmolfe Apple Extra Jam with Cinnamon - 200g

Easy to spread, ideal with oatmeal cookies, coconut cookies, cashew cookies, chocolate chip cookies, grain bread, wholegrain toast, vegan cookies, pancakes, crepes, waffles, desserts.

It goes well with cured cheeses, Queijo de Serpa (PDO), “Tetilla” cheese (PDO), “Comté” cheese (PDO) and “Grana Padano” cheese (PDO).

Pumpkin and Orange Jam with Honey, Cinnamon and Almonds - 200g

Excellent accompaniment to cured cheeses, Serra de Estrela Cheese (PDO), Azeitão Cheese (PDO), Beira Baixa Requeijão (PDO), “Leyden“ (PGI). Ideal dessert for topping crepes, waffles, crumbles, pancakes, toast or toast, cereal, pies, croissants and desserts.

Strawberry Extra Jam with Mint - 200g

Ideal for spreading oatmeal cookies, coconut cookies, cashew cookies, chocolate cookies, cereal bread, wholegrain toasts, vegan cookies, and for creating cake recipes with chocolate cream, as a filling for macarons of various flavors, such as chocolate, chocolate cakes, desserts with mascarpone cheese, quark cheese, tiramisu recipes.

Perfect as a topping and filling for healthy American pancakes, oatmeal pancakes, banana pancakes, chocolate muffins, berry muffins and waffles.

Red Pepper Chutney - 200g

Ideal as a sauce for red meats, salads, cured cheeses, appetizers, fresh shredded or roasted cod appetizers, sushi; to accompany with poultry, pork and beef.

Galician Olive Paste with Fig - 180g

Ideal in a slice of cornbread, Avintes bread, toasted bread or various types of fresh cereal bread. Use as an aperitif, in vegetarian salads, fruit salads, salmon salads, chicken salads, in seaweed toasts, or as a filling or accompaniment to meat and pasta dishes.

1. Azevias with pumpkin jam and orange from the “algarve” with cinnamon and almonds meia.dúzia® - Chef Gil Pinto
2. Yogurt cake with half a dozen flavors
3. Cheesecake with Bravo de Esmolfe Apple jam and Cinnamon meia.dúzia® in cups - Chef Cristina Manso Preto
4. Crepe with red fruits, ice cream and banana and clementine jam with cinnamon.
5. Banana and cinnamon cupcake topped with banana and clementine jam
6. Tropical thousand leaves with extra sweet pineapple from the Azores with lemongrass,meia.dúzia® - Lígia Santos – 1st Master chef in Portugal
7. French toast with Madeira banana jam and clementines with cinnamon on meia.dúzia® - Chef Gil Pinto
8. Oat pancakes with Madeira banana jam and clementines and eucalyptus honey and cinnamon
9. Pancakes with Wild Apple Jam and Cinnamon
10. Pancake with curd cheese, honey and pumpkin and orange jam with cinnamon and almonds meia.dúzia® - Chef Álvaro Costa
11. Greek yogurt with fresh cheese and pumpkin and orange jam with cinnamon and almonds.
12. Chevre cured goat cheese with sweet Apple Bravo de Esmolfe & Cinnamon
13. Mestizo de Tolosa cheese with pumpkin and orange jam with rosemary and eucalyptus honey, cinnamon and almonds.
14. Sheep's cheese with pumpkin jam, orange and cinnamon & almonds and walnuts
15. Goat & sheep cheese with Bravo de Esmolfe Apple jam with Cinnamon, dates & mint
16. Tuna toast with meia.dúzia® black olive paste and banana and clementine jam with cinnamon meia.dúzia® - Chef Álvaro Costa
17. Smoked salmon and cream cheese toast with pumpkin and orange jam with cinnamon and almonds.
18. Goat Cheese Toast with Bravo de Esmolfe Apple Jam with Cinnamon meia.dúzia®, Black Olive Paste from the Douro meia.dúzia® and Red Pepper Chutney meia.dúzia® - Chef Álvaro Costa
19. Ham Tapa with Red Pepper Chutney half a dozen® - Chef Ignatius
20. Tuna Tapas with Onions and Galician Olive Paste with Figs meia.dúzia® - Chef Ignatius
21. Pincho de Pimento with Pasta of Galician Olives with Figs meia.dúzia® - Chef Álvaro Costa
22. Anchovy Pincho with Red Pepper Chutney (meia.dúzia®) and Galician Olive Pasta with Fig (meia.dúzia®) - Chef Álvaro Costa
23. Tuna Niçoise Style Salad with Negrinha Douro Olive Paste
24. Salmon tataky with mango chutney and strawberry jam with meia.dúzia® - Chef Álvaro Costa
25. Salmon “la plancha” with micro-vegetables, pepper chutney meia.dúzia®, mango chutney meia.dúzia® and strawberry jam with mint meia.dúzia® - Chef Álvaro Costa
26. White Fish Ceviche with Mango Chutney mia.dúzia® - Chef Álvaro Costa
27. Turkey with strawberry jam and mint meia.dúzia® and apple puree - Chef Gil Pinto
28. Chicken Satay Skewer with Pimento Chutney meia.dúzia® - Chef Álvaro Costa

Banana and Clementine Extra Jam with Cinnamon - 200g

Banana (49%), sugar, clementine (12%), cinnamon (3%), gelling agent (pectin) and acidity regulator (citric acid). Prepared with 61g of fruits per 100g. Total sugar content 60g per 100g.

Bravo de Esmolfe Apple Extra Jam with Cinnamon - 200g

Bravo de Esmolfe apple (55%), sugar, cinnamon (3.5%), gelling agent (pectin) and lemon juice. Prepared with 55 g of fruits per 100 g. Net weight: 75 g.

Pumpkin and Orange Jam with Honey, Cinnamon and Almonds - 200g

Pumpkin (35%), sugar, orange (20%), honey, almond, d (3%), cinnamon (2.3%), gelling agent (pectin) and acidity regulator (citric acid). Prepared with 55 g of fruits per 100 g. Total sugar content 60g per 100g. Net weight: 75 g. Allergens: Contains almond.

Strawberry Extra Jam with Mint - 200g

Strawberry (55%), sugar, gelling agent (pectin), mint (Mentha spicata) (0.8%) and acidity regulator (citric acid). Prepared with 55g of fruit per 100g. Total sugar content 60g per 100g.

Red Pepper Chutney - 200g

Red Pepper (76%), sugar, vinegar, ginger, lemon zest and acidity regulator (citric acid).

Galician Olive Paste with Fig - 180g

“Galega” olive (82.0%), fig (0.3%), virgin olive oil, spices, aromatic herbs, acidity regulator (citric acid) and salt. It may contain traces of olive pits.

Banana and Clementine Extra Jam with Cinnamon - 200g

Average nutritional information per 100 g / 3.53 oz: : Energy 750kJ / 177kcal; Fats 0.3 g / 0.01oz, of which saturated fat acids 0.1 g / 0.004oz; Carbohydrates 41.8 g / 1oz, of which sugars 34.7 g / 1oz; Proteins 0.9 g / 0.03oz; Salt 0.0 g / 0.0oz.

Bravo de Esmolfe Apple Extra Jam with Cinnamon - 200g

Average nutritional information per 100 g / 3.53 oz: Energy 673 kJ / 161 kcal ; Fats 0.4 g / 0.0 oz , of which saturated fat acids 0.1 g / 0.0 oz ; Carbohydrates 40.0 g / 1.4 oz , of which sugars 39.3 g / 1.4 oz ; Proteins 0.3 g / 0.0 oz ; Salt 0.0 g / 0.0 oz.

Pumpkin and Orange Jam with Honey, Cinnamon and Almonds - 200g

Average nutritional information per 100 g / 3.53 oz: Energy 704kJ / 166kcal; Fats 1.8 g / 0.063oz, of which saturated fat acids 0.2 g / 0.0071oz; Carbohydrates 35.7 g / 1.3oz, of which sugars 31.0 g / 1.1oz; Proteins 1.0 g / 0.035oz; Salt 0.0 g / 0.0oz.

Allergens: Contains almond.

Strawberry Extra Jam with Mint - 200g

Average nutritional information per 100 g / 3.53 oz: : Energy 794kJ / 187kcal; Fats 0.2 g / 0.0071oz, of which saturated fat acids 0.0 g/ 0.0oz; Carbohydrates 45.0 g / 1.6oz, of which sugars 42.7 g / 1.5oz; Proteins 0.4 g / 0.014oz; Salt 0.0 g / 0.0oz.

Red Pepper Chutney - 200g

Average nutritional information per 100 g / 3.53 oz: Energy 1363 kJ /324 kcal; Fats 8,7 g / 0.3oz, of which saturated fat acids 5,1 g / 0.2oz; Carbohydrates 54,4 g / 2oz, of which sugars 44,8 g / 2oz; Proteins 5,7 g / 0.2oz; Salt 0.0 g / 0.0 oz.

Galician Olive Paste with Fig - 180g

Average nutritional information per 100 g / 3.53 oz : Energy 1257kJ / 299 kcal; Fats 9,6 g / 0.3oz , of which saturated fat acids 5,3 g / 0.2oz; Carbohydrates 48,9 g / 2oz, of which sugars 45,7 g / 2oz; Proteins 2,5g / 0.09oz; Salt 0,0 g / 0.0 oz.

Madeira Banana has its origin certified by the European Union as an agricultural product of a Region Outermost. It gives energy and takes care of the body like no one else, as it is rich in sucrose, glucose, fructose, fibers, potassium, magnesium, and various vitamins from the A, B, and vitamin C groupings. the Madeira Banana from all other bananas is its sweet and intense flavor.

The Clementina, a medium-sized fruit with a spherical and flattened shape, with a yellow-orange skin and thick average. The pulp of this fruit has a medium consistency, with 10 to 11 sections and a pleasant flavor. Does not have seeds, or has few, and the juice content ranges from 37% to 47%. The ripening season runs from November to January.

Maçã Bravo de Esmolfe PDO is an apple with unique characteristics, extremely aromatic and juicy, sweet and simultaneously acidic. It has an oblong-conical shape, white pulp and its whitish epidermis sometimes shows pink spots. This regional variety, known since the 19th century. XVIII, originates from the village of Esmolfe (Penalva do Castelo) and will have been obtained from a tree from seed. As its fruits are highly prized, grafts were obtained that disseminated this variety through various fruit production zones, especially in the Region from Beira Alta and part of Cova da Beira.

The rosemary and eucalyptus honey, more aromatic than other honeys, has a light brown tone and a more refined aroma and taste. open.

Originally from North and Central America, where it is still one of the staple foods, pumpkin belongs to the same melon and watermelon family (cucurbitaceae). The shape of the squash is variable, but is usually ovoid or oblong. A The rind is usually orange, but it can have other colors depending on the species. The bright orange color of pumpkin has a high content of carotenes, particularly beta-carotene, with an antioxidant action. O beta-carotene is then converted into vitamin A in the body.

Strawberries are a delicious way to protect your body. It is rich in antioxidants and therefore strengthens the defenses body to prevent cardiovascular disease. It also has high levels of water and potassium that have a slight diuretic effect.

Red Pepper from Póvoa de Varzim in the North of Portugal.

Azeitona Galega da Beira Baixa the prepared product, obtained from the Galega variety of the species Olea europaea L.

• Production method: The fermentation of Azeitona Galega da Beira Baixa IGP is carried out by the natural curing method, being that the traditional fermentation process used, transmitted over generations between local players, makes it possible to enhance the characteristics of weight, color, salt content and the slight aroma of wine, which distinguish it from its counterparts.
• Special characteristics: The climate and soil of the region, as well as the experience of the local populations, make Azeitona Galega da Beira Baixa PGI a product with unique characteristics.
• Geographical area: The production of Azeitona Galega da Beira Baixa PGI is confined to all the parishes of the municipalities of Covilhã, Belmonte, Fundão, Penamacor, Idanha-a-Nova, Castelo Branco, Vila Velha de Ródão, Proença-a-Nova, Oleiros, Sertã, Vila de Rei and Mação.
• History: The cultivation of olive trees is closely linked to the Beira Baixa region, as evidenced in several historical records, which indicate that at the beginning of the 16th century the olive grove was already well established in the region, and in the vicinity of Castelo Branco extensive olive groves were already formed. Azeitona Galega da Beira Baixa, obtained through manufacturing processes and conservation techniques that have been transmitted from generation to generation and that maintain to this day, is considered a traditional product in this region, and has long occupied an important place both in the food of its inhabitants and in the development of the local economy.