More Ciona for food lovers!

You can use our products in almost all cooking – for meat, fish, poultry or vegetables. A tablespoon of Ciona fond can make a classic hamburger reach completely new heights. And a knife-wielding Ciona umami crème can be that last touch your soup needs. Here we have collected some of our tips and our own favorites.

Tip No. 1 is to dose after salting. It is easy to overuse so that the dish tastes too salty. Alternatively, reduce, or exclude, table salt.

Tip no. 2 is to dose 2 tablespoons per liter of liquid or kg of minced meat.

Tip no. 3 is to check the recipes here on the website, Instagram or Facebook. Do not forget to post your own recipe – or mail it to us.

Mushroom dishes: Pour a few splashes into the frying pan at the end of frying.

Fried salad: Brown garlic, and chilli in oil, wok red onion and a green salad, such as iceberg lettuce or chard, and sprinkle over a tablespoon of Ciona broth as a wok sauce.

Pasta Ciona: Cook any pasta. Pour on a mixture of 1/3 Ciona broth and 2/3 olive oil and plenty of chopped garlic and parsley. Pepper. Add fresh shrimp and cocktail tomatoes. It is addictive.

Sauce for oysters: 1 finely chopped charlotte onion, 1 dl red vinegar, 1 dl olive oil, 3 tbsp Ciona fondue, black pepper.

Toast Ciona: Spread a thin layer of Ciona Crème and butter on white bread. Grill.

Brush the broth on whatever You have in the frying pan; pork, fish, vegetables or beef – exclude extra salt. Add the broth in the end of frying.

Hamburgers, 4 servings

1 kg minced meat (50% beef, 50% pork)

2 eggs, whole

2 tbsp Ciona broth

2 small cloves of garlic

black pepper to taste

Stir together to make a batter and shape into burgers

Grill & enjoy

Note that there is no extra salt in the burgers.

Notice how the burgers swell up nicely and retain their juiciness well.

Asian salad (or just Fried salad), 1-2 servings

1/2 teaspoon chili, dry or fresh. I usually use flakes.

1-2 garlic cloves, finely chopped

1 small red onion, shredded

1/2 red bell pepper

1/2 lettuce, iceberg or other varieties. My favorite is fresh spinach leaves…

1 tbsp Ciona broth

Brown the chilli and garlic in neutral oil in a hot pan

Add shredded red onion and bell pepper and wok for half a minute

Add salad and wok for half a minute

Pour over Ciona broth and wok until the salad is a little soft

Enjoy it immediately.

Tomato Royal

Yes, what else should you call a dish where an ordinary shop-tomato becomes a delicacy. Royal.

1 part Ciona Fond

3 parts olive oil

1 pinch of thyme, if that taste is desired.

Drizzle the sauce over the tomatoes – or dip the slices directly into the sauce.

Boosted Artichoke

Artichoke cooked according to recipe and size – but without salt in the water

Ciona broth in a bowl to dip the leaves in.

Put a dollop of butter on each leaf.

Enjoy.

Toast Ciona de Lux

Spread butter and a thin layer of Ciona Crème on white bread.

Add crushed garlic and a layer of parmesan cheese. Grill.

Sprinkle with oregano at the very end.

Ciona Majo – something extra for a lobster to the everyday burger!

Ingredients:

2 egg yolks

1 teaspoon French mustard

1 tablespoon white wine vinegar

1 teaspoon Ciona broth

1 ml pepper

2 ml sugar

2 dl oil – some prefer oil with a neutral taste (eg corn oil), while others like more flavorful oils such as olive oil or freshly squeezed rapeseed oil. Just try it out!!!

Do this:

Put egg yolk, mustard, vinegar, salt, pepper and sugar in a bowl. Mix everything together with an electric whisk or mixer stick. Add the oil in a thin stream while mixing / whisking. When the oil runs out, you have a tasty mayo with a good consistency! Feel free to try replacing white wine vinegar with squeezed lemon juice.

Full-bodied tomato soup, 2 servings.

A super simple quick-cooked soup with a lot of flavor!

Ingredients:

1 point (500 g) passed tomatoes

1 yellow onion

1 tbsp oil

1 clove of garlic

1 dl water

1 teaspoon Ciona Umami broth

1/2 teaspoon thyme

Do this:

Peel and chop the onion. Fry it on medium heat in the oil until it has softened and become a somewhat transparent. Squeeze in the garlic and add the tomato puree and Ciona Umami broth and stir until everything is mixed. Pour in tomatoes, thyme, water (1 dl or more to desired consistency) and cook for a few minutes. Taste with a little pepper and possibly further splashes of Ciona Umami broth if more saltiness is desired. A few pieces of onion adds texture to the soup, however if a completely smooth soup is desired, you can put into a blender and mix.

Ciona Chocolate Balls

Something on the side with a cup of coffee or an addition to the Christmas dessert table! It may sound a little crazy, but we can assure you will be pleasantly surprised!

Ciona Umami broth goes excellently to the chocolate taste and gives a looooong and good taste in the mouth. The sea salt in our broth for this recipe adds extra spic together with a light rum taste!! Yummy!

Ingredients:

150 g butter

1.5 dl sugar

3 tablespoons cocoa

1 teaspoon vanilla sugar

2 tsp Ciona Umami broth

4 dl oatmeal

2 tablespoons dark rum (or Stroh rum)

grated coconut, sprinkles or sesame seeds

Mix butter and sugar in a food processor. Add the other ingredients and mix to a smooth batter. Form balls (about 1 tablespoon batter) and roll in coconut, sprinkles or sesame seeds.

If you do not like the taste of rum, you can try other things, coffee, coffee + some chili etc.