Abacería Molucas' Appetizers

Ajo Blanco


– raw peeled almonds 200g

– virgin olive oil 200ml

– 750ml water

– garlic clove

– apple vinegar 10ml

– day-old bread 18gr

– pinch of salt


1. Soak the crustless bread in cold water.

2. Put the almonds and the clove of garlic in a blender or food processor.

3. Blend everything together and add the soaked bread.

4. When it is a paste, add the water and vinegar.

5. Put it in the fridge for 2 hours until it is well chilled.

6. Put the mixture back into the mixing glass and slowly add the olive oil, trying to emulsify it as much as possible.

7. Garnish with chives or parsley and a piece of toasted bread.

8. Enjoy our white garlic with a drizzle of olive oil.

Pumpkin Curry Cream Soup

Ingredients (4pax):

  • 500 gr Pumpkin
  •   1 Onion
  •  10 gr Spice Curry
  •  10 dl Olive Oil
  • Himalayan Pink Salt
  • Green pepper
  • Pumpkin seeds
  • 2 slices of day-old bread anterior
  • 700 ml Water


  1. Clean the onion and pumpkin and cut into small pieces
  2. Heat the oil in a pot.
  3. When it is hot, add the pumpkin and onion and leave over a medium-high heat for 8-10 minutes to brown them and enhance their flavour.
  4. Season to taste with salt and pepper and add the curry to fry it all together for another 2 minutes to enhance its flavour.
  5. Add the water and leave to cook for about 20 minutes (if the pumpkin pieces are very large, it will need more time).
  6. Mash and leave to cool.
  7. Toast the slices of bread and place them on top along with the pumpkin seeds.

Carilla Bean Salad

Ingredients (4pax):

  • 200 gr Carilla beans
  • 60 gr Dates
  • 50 gr Dried apricots
  • 90 gr Bacon
  • 40 gr Blue cheese
  • 1 Oak leaf lettuce
  • 1 Green Pepper
  • 1 Red Onion
  • Oil
  • Sherry vinegar
  • Himalayan Pink Salt


  1. Soak the beans for 6 hours, drain and wash them in plenty of water.
  2. Put the beans in a pot with three parts of water and a little salt, and place over a high heat.
  3. When it starts to boil, lower the heat and leave to cook for 45 minutes or until tender (15 minutes in a fast cooker)
  4. Meanwhile, cut the onion into julienne strips and place in a bowl with water and salt.
  5. While they are cooking, sauté the bacon in a frying pan over a medium heat until crispy.
  6. Chop the dates and dried apricots and sauté them for 2 minutes with the bacon and set aside.
  7. Clean the lettuce and cut it into smaller pieces.
  8. Place the lettuce in a bowl and mix with the beans, season with the oil, vinegar and salt.
  9. Add the bacon, dates and dried apricots.
  10. Drain the onion and wash to remove any excess salt.
  11. Finish by placing the pepper and onion on top.

Black Rice Salad

Ingredients :

  • 150 gr Black Rice (Nerone)
  • 30 gr Kombu Kelp
  • 50 gr Sweet Corn
  • 50 gr Cherry Tomato 
  • 20 gr Peeled Walnuts
  • ½ Avocado
  • 4 Radishes
  • Olive Oil
  • apple cider vinager 10ml
  • Oregano
  • Persian blue salt


  1. We put a pot with abundant water, the Kombu kelp, salt and the rice and we put it on high heat.
  2. Once it starts to boil, lower the heat and let it cook for 40-55 minutes.
  3. Cut the avocado into cubes and chop the walnuts a little.
  4. Slice the radishes into thin slices.
  5. Drain the rice and spread it, together with a drizzle of oil to let it cool down.
  6. Combine all the ingredients already prepared in a bowl and add the oil, vinegar and salt.
  7. Stir to distribute the dressing and place the cherry tomatoes on top with a touch of oregano.

Chickpea Salad

Ingredients (2pax):

  • 100 gr Castellan Chickpeas
  • 1 Cucumber
  • 1 Spring Onion
  • 1 Sweet red pepper (or piquillo peppers)
  • 10 Cherry Tomatoes
  • Black Olives
  • Olive Oil
  • Lemon Juice
  • Rash al Hanout
  • Oregano
  • Fresh Parsley
  • Rose Pepper


  1. To boil the chickpeas: soak for 24 hours, drain and wash. In a pot, cover with enough water (3cm). We can cook them in the pressure cooker (when it whistles, turn down the heat) for 20 minutes. Or cook in the normal pot for 1 hour or until tender.
  2. Drain the chickpeas, add a dash of oil to prevent them from drying out and put them in the fridge.)
  3. Chop the cucumber, pepper, olives, tomatoes and spring onions.
  4. Mix the spices with the oil, lemon juice, pepper and salt in a bowl.
  5. Mix the dressing with the chickpeas and leave to stand for 20 minutes in the fridge.
  6. Remove the chickpeas and mix with the rest of the vegetables.
  7. Garnish with fresh parsley on top.

Beluga Lentil Salad

Ingredients (2pax):

  • 120 gr Beluga Lentils
  • 1 Tomato
  • 1 Cucumber
  • 4 Radishes
  • 1 tbsp Ground Mustard
  • 1 tbsp Dill
  • 3 tbsp Olive Oil
  • 1 tbsp Apple cider vinegar
  • Smoked Trout
  • 1 tbsp Cinnamon
  • 20 gr Peeled Walnuts
  • Himalayan Pink Salt
  • Fresh chives
  • Rocket


  1. Put the lentils in a pot with three parts of water and a little salt, and place on a high heat.
  2. When it starts to boil, lower the heat and leave to cook for 25/30 minutes.
  3. Drain the excess water, spread in a bowl to cut the cooking time and store in the fridge.
  4. For the dressing, mix oil, mustard, dill, vinegar and panela and set aside.
  5. Cut the tomato and cucumber into small squares and set aside.
  6. Slice the radishes and mix with the tomato and cucumber.
  7. Mix the dressing with the lentils in a bowl until smooth.
  8. Add the vegetables and mix.
  9. At the base of the plate, place the rocket with a drizzle of oil.
  10. Place the lentil mixture and the vegetables on top.
  11. Garnish with the chives and sprinkle with the walnuts.

Buckwheat and Broad Bean Salad

Ingredients (4pax):

  • 400 gr Broad Beans or Baby Peas
  • 200 gr Buckwheat
  • 150 gr Spicy Pipe
  • 5 Rabishes
  • 1 Spring Onion
  • 4 tbsp Virgin Olive Oil 
  • 1 tbsp Sherry Vinegar
  • Parsley
  • Salt from Añana
  • Green Pepper
  • Ginger


  1. Rinse the broad beans or peas (you can use frozen, but I especially like broad beans without the skin) and clean off any impurities.
  2. Put a pot with plenty of water and bring to the boil.
  3. Blanch the broad beans (immerse them in the boiling water and take them out as soon as the water bubbles again), drain, reserving the water and stop cooking under a good stream of cold water.
  4. Cook the buckwheat in the same water for 15-20 minutes.
  5. Mix all the ingredients for the vinaigrette and set aside.
  6. Slice the radishes and the spring onion and chop the walnuts.
  7. Drain the wheat and cool under running water.
  8. Mix the wheat, broad beans and vinaigrette in a salad bowl.
  9. Finish by adding the walnuts, spring onions and radishes.

Wakame Salad


  • 25 gr Dehydrated Wakame Seaweed
  • 1 Cucumber 
  • 2 tbsp Rice Vinegar
  • 2 tbsp soy sauce
  • a few Drops of Lemos Juice
  • a few Drops of Sesame Oil
  • 1 tbsp White Sesame
  • 1 tbsp Black Sesame Seeds
  • 1 Pinch of Sugar
  • 1 Bird’s Eye Chili


  1. Hydrate the seaweed, well covered with water, for 25 minutes.
  2. In a bowl, mix the sugar, rice vinegar, soya and drops of lemon juice and sesame oil until a homogeneous sauce is obtained.
  3. Peel the cucumber, discard the excess seeds and cut into small cubes.
  4. Toast the white sesame (if it is natural, if we buy it toasted, we skip this step).
  5. Drain the excess water from the hydrated seaweed and cut into thin strips for better handling.
  6. Add the seaweed to the soy marinade and add the chilli to taste (if we remove the seeds, it will be less spicy and will only give a light touch).
  7. Leave to marinate for at least 20 minutes
  8. Garnish with the cucumber and sesame seeds.
  9. Enjoy our wakame salad

Red Lentil Salad

Ingredients (2pax):

  • 150 gr Red Lentils
  • 1 Bay Leaf
  • 2 Black Peppercorns
  • 1 Green Pepper
  • 1 Yellow Pepper
  • 1 Carrot
  • 30 gr Dried Tomato
  • Fresh Parsley
  • Juice of 1 Lemon
  • Ground Cumin
  • Ground Turmeric
  • Granulated Garlic
  • Virgin Olive Oil


  1. Rinse the lentils under the tap to clean them with plenty of water.
  2. Put the lentils in a pot with plenty of water and the bay leaf.
  3. Put on a high heat until it starts to boil, then lower the heat and leave to cook for 10 minutes (we want the lentils to be slightly al dente).
  4. Drain the lentils and leave to cool (you can run them under cold water to speed up the process).
  5. Cut the dried tomatoes into small pieces and place in a bowl with the spices, olive oil and lemon juice and set aside.
  6. Cut the remaining vegetables into small cubes about ½ centimetre wide.
  7. Mix all the ingredients together and finish with the chopped fresh parsley on top.

Watermelon Wakame Salad

Ingredients (2pax):

  • 1/4 Watermelon
  • 25 gr Wakame Seaweed
  • 2 tbsp Soy
  • 1 tbsp Sesame Oil 
  • Toasted Sesame
  • Black Sesame
  • Chive


  1. Soak the wakame seaweed in plenty of cold water for 20 minutes.
  2. Cut the watermelon into 1 cm squares.
  3. Mix the soy with the sesame oil in a bowl and add the chopped watermelon.
  4. Drain the seaweed and cut it into small strips.
  5. Mix the seaweed with the marinated watermelon.
  6. Garnish with the sesame seeds and the chives on top.

Sweet buckwheat biscuits


  • 100 gr Activated Buckwheat Flakes.
  • 100 gr Raw Almonds with skin
  • 100 gr dried fruit rehydrated in lukewarm water for 10/15 min.
  • Pinch of Salt
  • pinch of vanilla powder


  1. Grind the Almonds
  2. Add the buckwheat, salt and vanilla, then the rehydrated dried fruit and mix to form a dough.
  3. Spread it between parchment paper with a rolling pin and shape it as you like.
  4. You can eat it like this, bake it or dehydrate it.

Vichisoise of perretxicos


  • 20 g of Dehydrated Perretxiko
  • 300 gr Potatoes
  • 300ml Water
  • 50g de Raw Almonds
  • 1 Leek
  • A piece of Wakame
  • 1 tbsp coriander seeds
  • 1 tbsp Garlic powder
  • Salt
  • White Pepper


  1. First of all, soak the mushrooms in cold water for at least 30 minutes, covered with 2 fingers of water.
  2. Peel and chop the potatoes, put them together with the perretxicos (already hydrated and drained), the leek, garlic and wakame seaweed in a pot with the water over a medium heat and cook for 10 minutes.
  3. Remove from the heat and add the almonds and coriander seeds and leave to stand for a further 5 minutes with the lid on.
  4. Remove the seaweed that we will chop to garnish the dishes and pass everything through the blender until we have a homogeneous texture, rectify and season with salt and white pepper to obtain a pleasant mild flavour, strain and serve in bowls.
  5. Garnish to taste and enjoy.