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A fresh and flavorful dish that brings together creamy avocado, crisp vegetables, and the bold taste of Conchita Sardines. Perfect as a light lunch or vibrant appetizer.
Ingredients
- 2 ripe avocados
- 2 cans of Conchita Sardines in oil
- ½ red onion, thinly sliced
- 1 large salad tomato
- Fresh chopped cilantro (optional)
- Conchita Olive Oil
- Balsamic vinegar
- Salt
- A few drops of fresh lemon juice
Instructions
1. Prep the vegetables:
Peel and dice the tomato, removing the seeds. Carefully cube the avocados, making sure they hold their shape. Thinly slice the red onion.
2. Assemble the base:
In a serving bowl, gently mix the avocado, tomato, and onion. Add a few drops of lemon juice to help preserve the avocado’s color. You can also add a bit of lemon zest if you’d like.
3. Add the Conchita Sardines:
Right before serving, top the mixture with the Conchita Sardines and a spoonful of the oil from the can. Sprinkle chopped cilantro over the top, if using.
4. Finish with the dressing:
Drizzle with a quick vinaigrette made from Conchita Olive Oil, balsamic vinegar, and salt. For extra flavor, feel free to add some lemon zest or a few drops of soy sauce to the dressing.
A creamy, rich cheesecake infused with the tropical sweetness of Conchita Guava Marmalade and the comforting crunch of Canela Crisps. A Latin twist on a classic dessert.
Ingredients
- 16 oz cream cheese, at room temperature
- ½ cup sugar
- 3 eggs
- 1 tbsp vanilla extract
- 1 cup Conchita Guava Marmalade
- 1 ¼ cups heavy cream
- 1 cup Conchita Canela Crisps
- 5 tbsp butter
Instructions
- In a large bowl, mix the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs, Conchita Guava Marmalade, heavy cream, Conchita Canela Crisps, and melted butter. Mix until fully combined.
- Line a 6-inch cake pan with parchment paper and pour in the mixture.
- Bake at 450°F for 25 minutes. The cheesecake should be jiggly in the center and slightly firmer around the edges.
- Let the cheesecake cool completely at room temperature, then refrigerate for at least 6 hours before serving.
A tropical twist on the traditional Colombian holiday dessert, made creamier with coconut milk and sweetened grated coconut — finished with a simple homemade blackberry sauce, just like grandma used to make.
Ingredients
For the natilla:
- 1 packet of ready mix for natilla
- 3 cups whole milk
- 1 cup coconut milk
- ½ cup Conchita Grated Coconut
- Extra shredded coconut for garnish
For the blackberry sauce:
- 1 cup fresh or frozen blackberries
- 2 tablespoons sugar
- A splash of water
Instructions
1. Prepare the natilla mixture:
In a bowl, mix the natilla ready mix with 1 cup of coconut milk and 1 cup of whole milk (taken from the total of 3 cups). Stir until smooth.
2. Cook the natilla:
In a medium saucepan over medium heat, add the remaining 2 cups of whole milk. Pour in the natilla mixture and stir constantly.
3. Add the coconut:
Stir in the Conchita Grated Coconut. Continue stirring for about 10 minutes, or until the mixture thickens and becomes creamy.
4. Let it set:
Pour the natilla into a dish or individual servings. Let it cool at room temperature, then refrigerate for at least 2 hours.
5. Make the blackberry sauce:
In a small saucepan, combine blackberries, sugar, and a splash of water. Simmer over low heat until the berries break down and form a syrupy sauce. Let it cool.
6. Serve:
Before serving, sprinkle extra shredded coconut on top of the natilla and drizzle with the homemade blackberry sauce.
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