Top quality european organic pomegranate

Put all ingredients in the blender and beat well until the mixture becomes homogeneous.

Place the drink in glasses and then store in the refrigerator.

The drink is served chilled, garnished with pomegranate seeds and mint leaves.

Time: 30'
Serving: family

Ingredients:
•    200 g. bulgur
•    3 kg. spring onion, sliced
•    8 tbsp. olive oil
•    1/2 clove garlic, chopped
•    4 tbsp. pine nuts
•    50 g. parmesan
•    100 g. boiled chestnuts and cut into small pieces
•    Seeds from 1.5 pomegranates
•    Finely chopped herbs (mint, oregano)
•    1 red Florina pepper
•    1 chicken cube200 ml water
•    1 tbsp. buttersaltpepper1 lemon

Instructions:
Put a pan on high heat, add olive oil until the bottom is covered and then sauté the bulgur for about 5 minutes, stirring constantly until it turns golden brown, remove from heat and add a little butter. Dissolve the chicken stock cube in boiling water, dissolve it and pour it into the pan with the bulgur, waiting for the ingredients to come to a boil. Remove the pan again and cover with a lid. In a non-stick pan on medium heat without oil, add the chestnuts for a few minutes and then the pine nuts. Cut the spring onion into rings along with the garlic, red pepper and chopped fresh herbs (mint, oregano). Put them in a deep bowl and add the chestnuts, pine nuts, bulgur, pomegranate, zest and a little lemon juice, salt, pepper, a little olive oil and mix. Grate the parmesan on top and serve.

Time: 5'
Serving: family

Ingredients:
•    350 g. baby spinach (1 package)
•    1 cup. pomegranate, cleaned
•    1 1/2 cups. cooked chicken (boiled or grilled) cut into small bites
•    Grated parmesan
•    freshly ground pepper
•    1 orange
For the pomegranate vinaigrette:
•    5 g. dijon mustard
•    200 g. pomegranate juice
•    20 g. grenadine
•    20 g. white wine vinegar
•    180 g. sunflower oil
•    180 g. olive oil
•    Salt
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Instructions:
For the spinach and chicken salad, place the spinach, cooked chicken, pomegranate seeds, slices of half an orange and freshly ground pepper in a large bowl. Drizzle with the pomegranate vinaigrette*, parmesan, mix and serve immediately.
*For the pomegranate vinaigrette
In a saucepan, simmer the pomegranate juice, concentrating it until 1/2 of the quantity remains. Strain the concentrated juice through a sieve and let it cool. Then, beat the mustard, concentrated pomegranate juice, grenadine, vinegar in a mixer and slowly add the sunflower oil and olive oil. Season with salt and taste.

Time: 40'
Serving: family

Ingredients:
•    2 red peppers
•    1 green bell pepper
•    3 medium eggplants, cut into large pieces
•    150 g. small beans, blanched
•    6 tbsp. olive oil
•    1 tsp. cinnamon
•    1 small onion, sliced
•    200 g. feta cheese, sliced ​​into small pieces
•    Seeds from 2 pomegranates
•    A little parsley
•    *For the sauce:
•    1/2 clove garlic, melted
•    2 tbsp. pomegranate syrup
•    5 tbsp. olive oil

Instructions:
Preheat the oven to high heat.
Cut the peppers into medium pieces and place them, with their outside facing up, in a baking pan, grill them until they are blackened, peel them after they have cooled.
Put the eggplants in the same baking pan, drizzle with olive oil, cinnamon, salt and pepper, mix and bake for about 30 minutes at 180-200 degrees, until they are soft. In the meantime, put all the remaining ingredients in a bowl and mix well. In a shallow dish, spread the eggplants, beans, onion, peppers, pour the feta cheese and pomegranate seeds on top and pour over the sauce. Garnish with a little parsley.

In a blender, beat the garlic until finely chopped. Add the beets, chickpeas and pomegranate juice and mash until melted. Add the tahini and olive oil and continue until the mixture becomes homogeneous. Transfer the mixture to a serving bowl, pour a little olive oil and garnish with the pomegranate seeds.

Time: 30'
Serving: family

Ingredients:
•    1 1/2 cups arborio rice
•    Saffron powder, a pinch
•    1 cup pomegranate seeds
•    1/2 cup pine nuts
•    1 medium onion, thinly sliced
•    2 1/2 cups chicken stock from 2 cubes
•    5 tbsp fresh butter
•    1 tbsp parsley (chopped)
•    1 cup grated parmesan
•    Salt, freshly ground pepper
•    A few raisins
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Instructions:
In a small saucepan, boil the cubes with water until they become a broth. In another saucepan, heat the butter and when it is slightly browned, add the onion and saffron. Stir until softened and add the rice, stirring briefly and add the hot broth. Reduce the heat and simmer until the rice is puffed, about 15 minutes. In the last few minutes, add the parmesan and remove the saucepan from the heat. Add a little freshly ground pepper, the pomegranate seeds, the pine nuts (roasted) and stir lightly. Pour the mixture onto a platter, garnish with raisins and serve.

Time: 1 hour
Serves: family
Ingredients:
•    4 servings salmon fillet
•    ½ cup water
•    500 g arugula
•    4 ripe avocados cut into pieces
•    300 g mozzarella cut into medium pieces
•    16 small yellow cherry tomatoes
•    Salt, Pepper
•    Olive oil
•    Seeds from one ASOP pomegranate
*For the pomegranate vinaigrette:
•    5 g. Dijon mustard
•    200 g. ASOP pomegranate juice
•    20 g. grenadine
•    20 g. white wine vinegar
•    180 g. sunflower oil
•    180 g. olive oil
•    Salt
Instructions:
Clean the salmon fillets of any thorns, wash and season with salt and pepper beforehand. In a non-stick frying pan, place the salmon fillets with a little oil and cook for a few minutes over high heat. Alternatively, place the salmon in a baking dish and grill.
Put the well-washed arugula, the mozzarella in pieces, the avocado in pieces, the cherry tomatoes, the pomegranate seeds in a bowl, pour over the pomegranate vinaigrette and mix well. Place the salmon fillets on a platter and serve with the refreshing salad.
For the pomegranate vinaigrette
In a saucepan, simmer the pomegranate juice, condensing it until 1/2 of the quantity remains. Strain the concentrated juice through a sieve and let it cool. Then, in a blender, beat the mustard, concentrated pomegranate juice, grenadine, vinegar, and slowly add the sunflower oil and olive oil. Season with salt and taste.

Preheat the oven to 200 degrees. Wash the chicken legs wearing glovesand put them in a non-stick pan. Add half a cup of water and cook over medium heat until they soften. Transfer the legs to a pot and place the broth from the pan in a cup. Pour half of the olive oil into the pot and sauté the chicken legs on all sides. Sauté the pumpkin for 10 minutes and transfer all the ingredients to a baking tray.

On top, add the rosemary, garlic cloves, salt and pepper. Cook the chicken broth, the remaining oil and the pomegranate molasses in a saucepan until caramelised.

Pour the sauce over the chicken and pumpkin in the baking tray and bake in the oven for 20-30 minutes.

Serve with a sprinkle of parsley.

Homemade pomegranate molasses

For one cup: Pour the pomegranate juice, sugar and lemon juice into a saucepan and heat over medium heat. Bring to a boil and stir until the sugar is dissolved. Lower the heat and simmer for about an hour, stirring occasionally. Pour the mixture into a sterilised jar and store in the refrigerator for 6 months.

Time: 1.15 hours
Serves: family

Ingredients:

125 g butter at room temperature

4 Eggs

3/4 cup Cocoa

1 cup Sugar

2 cups All-purpose flour

1 tsp Baking powder

1 tsp Baking soda

The seeds of 2 Pomegranates, cleaned or ASOP ready-made pomegranate seeds

1/2 cup cranberries marinated from the previous one in pomegranate juice (optional)

80g Couverture

*For the coating

330 ml Cream

250g Couverture

1 tbsp Honey

Instructions:

Beat the butter with a mixer until fluffy. Add the sugar, continue beating, add the eggs one by one and beat them all together until combined. In another bowl, put the flour, cocoa, baking powder, soda and mix. Melt the couverture with a bain-marie and pour it into the bowl with the butter and then add the mixture of flour, cocoa and baking powder. Beat everything together with the mixer and finally add the pomegranates, cranberries and mix well. Pour the mixture into a buttered baking pan and bake in a preheated oven at 180 degrees for about 50 minutes. Prepare the topping by heating the cream in a saucepan, melt the couverture in small pieces, add the honey and mix the ingredients together. Let the cake and topping cool and then pour over the cake, garnish with pomegranate seeds and serve.