Kumato relleno con crema de aguacate a la mostaza y miel

Kumato stuffed with avocado cream and honey mustard

kumato with avocado cream mustard and honey

 

El Kumato es una variedad de tomate creada en España gracias a la selección de más de dos años de variedades de los tomates menos ácidos. Este tomate, de color más oscuro, se comercializa bien redondo y firme, de un calibre mediano, y lo más característico es su sabor más dulce que otras variedades de tomates.
Kumato es una marca registrada, signo de calidad. Sólo agricultores seleccionados cultivan estos tomates que maduran en la planta. Además de en España, se cultivan en otros países del mundo como Francia, Bélgica, Holanda, Suiza, Grecia, Turquía o Canadá.
El relleno de la crema de aguacate a la miel y mostaza le va de maravilla al Kumato . Estoy muy satisfecha de esta facilísima y saludable receta que acabo de crear.

The Kumato tomato variety was created in Spain by the selection of more than two years of varieties of tomatoes less acidic. This tomato, darker in color, is marketed well round and firm, a medium caliber and most characteristic taste its sweetness, more than other varieties of tomatoes.
Kumato is a registered trademark, a sign of quality, only selected farmers grow these tomatoes that ripe on the plant. It is grown in several countries instead of Spain such as France, Belgium, Holland, Switzerland, Greece, Turkey and Canada.
This filling of avocado cream with mustard and honey is really great with Kumato . I am very satisfied with this extremely easy and healthy recipe I just created.

 

 

Receta

Ingredientes:
(Para cinco raciones personas)

    5 tomates
    2 aguacates
    2 huevos duros
    Zumo de 1 o 2 limones
    Un ramillete de hojas de cilantro
    1 cucharadita de mostaza de Dijon
    1 cucharadita de miel
    Aceite de oliva virgen extra
    Sal
    Para decorar:
    Hojas de rúcula
    Flores de romero (opcional)

Ver la receta en LibredeLacteos.com

 

Recipe

Ingredients:
(For five servings)

    5 tomatoes
    2 avocados
    2 boiled eggs
    Juice of one or two lemons
    A bunch of coriander leaves
    1 teaspoon Dijon mustard
    1 teaspoon honey
    Extra virgin olive oil
    Salt
    Garnish:
    Arugula leaves
    Flowers of rosemary (optional)

Directions:

  1. First well wash the kumatos, then cut the top of the tomatoes and empty them with the help of a little spoon. Dump them and place them face down on a plate to expel as much water inside.
  2. In a bowl, pour the juice of one or two lemons (depending on size). Halve the avocados and remove the pulp with the help of a spoon. Add a handful of coriander leaves, a clove of peeled garlic, a teaspoon of honey and other one of Dijon’s mustard. Add one egg cooked, a pinch of salt and extra virgin olive oil. Mince until creamy soft green shade.
  3. Fill the tomatoes with the avocado cream, place over a slice of boiled egg and a few leaves of arugula.


 

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