Tuesday, 27 December 2011

Merry Christmas and Happy New Year 2012

May every day of the new year glow with good cheer and happiness for all

Merry Christmas and Happy New Year

Feliz Navidad y Próspero Año Nuevo

Joyeux Noël et Bonne Année

Frohe Weihnachten und Happy New Year

Monday, 26 December 2011


Do you think about original gifts for your family, friends and relatives?. Delicious surprises with black truffles, the black diamond of the gastronomy, are waiting for you at Manjares de la Tierra.

We personalise your presents with beautiful baskets, trays, cardboard boxes, etc. Packagings from Buar Artesanos, from Teruel, Spanish leader in quality packaging solutions: www.cestasdemimbre.com

For every special occasion, we invite you to contact us and we will do our best to surprise you. 

Here it is the link to our range of delicacies with black truffles (Tuber Melanosporum) from Sarrión, Teruel: http://www.manjaresdelatierra.com/en/productos.php :
  • Truffled cheese, sausages, rice, pasta, olive oil, reductions...
  • Brandy with truffle
  • Black truffle in its own juice
  • Truffles slivers
  • Foie
  • etc.

We deliver your orders by courrier services and we grant you a fast delivery service. 
If you want to buy fresh or frozen black truffles, we prepare a special packaging to mantain its freshness until you received them (in 24h or 48h in UE).

Contact us without obligation!.
Telephone: +34 978 780036
email: info@manjaresdelatierra.com 

Wednesday, 21 December 2011

Very special Risotto Recipe with Black Truffle

Risotto. Rice with Black Truffle
Making the Risotto...
*Melt the butter in a saucepan over a very low heat. Chop finely the onion, add to the saucepan and cook to soften it in the butter, stirring from time to time.
*Stir in the rice with black truffle, folding the grains over briefly in the butter with a wooden spoon.
*Pour in the wine and let it down until the liquid has pretty much disappeared. *Add a ladleful of hot stock, turn the heat up a bit, then cook until the liquid has almost disappeared. Continue adding the stock as it boils down to almost nothing. Stir the rice often.
*Season with salt and pepper to taste, add the lemon zest and juice. *Continue cooking until the rice is creamy.
*Add parmesan cheese and shave the fresh truffle over the top. Serve immediately. 

Fresh Black Truffle (Tuber Melanosporum)
  • 200g/ 7oz  rice with black Truffle
  • 1 small black truffle from Sarrion, Spain
  • 50g/ 2oz butter
  • 1 small onion
  • 125ml/4½fl oz white wine
  • 1 litre/1¾ pints chicken
  • 2 lemons, zest and juice
  • salt and black pepper
  • parmesan cheese
Manjares dela Tierra have a wealth of Truffle products, from Truffle delicacies to Truffled oil, we even have cheese with Tuber Melanosporum Vitt.. Whatever Black Truffle products you need and for every special occasion, there will be something for you...

New! Rice With Black Truffle (Tuber Melanosporum)
Variety:Tuber Melanosporum 
Ingredients: Rice, black truffle tuber melanosporum

Friday, 16 December 2011

Christmas Recipe: Turkey with fresh black truffles (Tuber Melanosporum) from Sarrion, Spain.


Christmas Turkey with Fresh Black Truffles (Tuber Melanosporum)

The night before, rinse the bird inside and out and pat dry, slice some truffles, and slip them under the skin. Slip several truffles into the cavity as well, wrap the bird loosely in foil, and leave in the refrigerator overnight.

Preheat oven to 450°F (250ºC) with rack in lower third. 

Working from large cavity end, gently run your fingers between skin and meat to loosen skin, being careful not to tear skin. Push the butter under skin, and massage skin from outside. Mix 2 1/2 tsp salt and 1 1/2 tsp pepper and sprinkle it evenly in turkey cavities and all over skin. 

Melt the butter and saute the sliced onion, then whisk in the sliced black truffle, truffled oil, white wine and the cognac stirring for several minutes. Add seasonings to taste. When the sauce is ready remove it from the heat and let stand for one hour. 

Pour water in bottom of a roasting pan. Arrange turkey, breast side up, on roasting rack. Bake for 30 minutes. 

Reduce oven temperature to 350°F (do not remove turkey from oven). 

Bake turkey at 350° for 1 1/2 hours Remove turkey from the oven; let stand 20 minutes. Discard skin before serving. 

Serve gravy with turkey. 


- 8 to 10 pound turkey

- Fresh Black Truffles by Manjares, Sarrion, Spain

- 1/2 cup finely chopped shallots

- Butter

- 3/4 cup cognac

- 2 cups white wine

- 3/4 cup cognac

- Truffled oil by Manjares

- Salt, pepper to taste

Our Products

New! Truffled oil 

Variety:Tuber Melanosporum 

Ingredients: Extra virgin olive oil, 
tuber melanosporum, aroma

Presentation: Bottle 100 ml

NW: 100 ml

DNW: 100 ml

Uses: To dress

Fresh Truffle from Sarrion, Spain

Variety: Tuber Melanosporum/ Tuber Aestivum 

Ingredients: Fresh truffles Tuber Melanosporum/ Fresh truffles Tuber Aestivum 

Presentation: In a polyethylene package and cold accumulators (dry- ice bags) 

Manjares de la Tierra wishes you a Merry Christmas and a Happy New Year 2012

Tuesday, 13 December 2011

Black Truffle (Tuber Melanosporum): 575 gr (FITRUF International Exhibition)

Black truffle bought at auction by Manjares de la Tierra (AECC cancer charity Association)
Every FITRUF International Exhibition, it is used to sell at auction the best black truffle Tuber Melanosporum to offer the benefits to AECC (Spanish Cancer Charity Association).

Manjares de la Tierra S.L. bought at auction the black truffle on the picture above. It´s was a good opportunity to recognize the excellent labour carried out by AECC against cancer. 

Look at the euro coin on the picture to realize the black truffle size, it´s superbe!...

Friday, 9 December 2011

Christmas Gastronomy: Roasted Shoulder of Lamb with Black Truffle and Creamed Potatoes Recipe

Christmas is a perfect time for celebrations, gathering Family and friends round your table.
This recipe consisting of a delicious roasted lamb will surely impress your relatives & guests and will be a proof beyond reasonable doubt of your cooking expertise. 


  • Lamb 
A large bunch of fresh rosemary

1 x 2kg shoulder of lamb

Olive oil

1 glass of wine

1 bulb of garlic

A jar of Manjares de la Tierra truffle in brandy

Salt and black pepper 

  • Creamed potatoes 

1 1/2 kg gold potatoes, peeled and quartered length-wise

1/2 teaspoon of salt

4 Tbsp heavy cream

2 Tbsp butter

1 Tbsp whole milk

2 Black Truffles (Tuber Melanosporum)

1 jar of Manjares de la Tierra truffle juice

Salt and Pepper 


Roast Shoulder of Lamb with Black Truffle (Tuber Melanosporum)

1. Preheat oven to 350°F.

2. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil, wine and season with salt and pepper.

3. Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C/325°F and cook for 4 hours – it’s done if you can pull the meat apart easily.

4. Add the brandy truffle at the last minute and serve 

Creamed potatoes

1 Put the potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boiling point, reduce heat and simmer, covered, 15-20 minutes, or until done..

2. Melt the butter saute the sliced onion, add the cream whisking,

3. Put hot potatoes into a bowl. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding the truffle juice with the cream and stir.

4. Add salt and pepper to taste.


Manjares de la Tierra wishes you a Merry Christmas and a Happy New Year 2012

Sunday, 4 December 2011

X Edition, MADRID FUSION 2012, Gastronomic Fair.

Innovative culinary tendencies, the world's best chefs, food producers, and consumers will be meeting for three days at Madrid Fusión 2012, this year themed "The Gates of the Future". The Municipal Conference Centre will house this tenth summit of international chefs, bringing together the most cutting-edge techniques and creative dishes.


The present and the future of international cuisine. A generation of talented young chefs on an unstoppable rise, will be the protagonists of the  X Edition Madrid Fusión: Miguel Ángel de la Cruz, Magnus Ek, Sergio Bastard, Magnus Nilsson, Josean Alija, Paul Liebrant, Paco Morales, Seiji Yamamoto, Paolo Lopriore and Ángel León...


Analysis of countless possibilities of natural ingredients like: algae, leaves, plants, roots, tubers and wild herbs, and discover the organic and biodynamic flavours. The shojin cuisine, an ancient Japanese cuisine developed in Zen Buddhist monasteries, modern hunting cuisine and the avant garde cuisine from the Amazonian forest.

It is a great opportunity to discover black truffles, and their uses in modern gastronomy!

Madrid Fusion 2012 Information

For further information you can link to Madrid Fusion official web site www.madridfusion.net

MANJARES DE LA TIERRA will attend the summit. Do not hesitate to contact with us for any information you might require. We will be delighted to welcome you at any time.