Recetas ORIGEN by Marta

Ofelia’s meeting with Marta Jiménez was a real crush, as her gastronomic project, ORIGEN, unites two of her great passions, which are also ours: cooking and writing. This is how she connects with the most primitive of her being. The place where flavours and emotions are merged in a magical and extraordinary way.

Marta tells stories through food. She grew up watching her grandmother cooking and now she is taking over. Perhaps it is because of that legacy, so she believes that most important conversations tale place around a table. Now you will understand why ORIGEN had to be part of Ofelia Kitchen, right?

Sharing her conception of cooking allows us to enter not only her world, but also a very evocative whole sensory universe, where her recipes are authentic journeys, in which we will find authenticity. Marta is a faithful advocate of the origin is the basis of our future. The connection with the earth, with the natural, with the now. “We live in a fast-paced world, where we have changed the act of looking at the eyes for screens and where we have everything at the touch of a click”, she says.

Two years ago, her parents went to live in a village of 60 inhabitants and that’s where she learned that there are other ways of life, which have taught her to consume and produce in another way, consciously developing a healthier slow cuisine.

She currently combines her gastronomic project with her work in marketing in a multinational company. She finished her studies in Mexico, what made her a passionate about its cuisine and culture, and a year ago, she completed those studies with a Master in Innovation, Entrepreneurship and Culinary Management at the University of Barcelona. She had lived in the USA for months, but her job has taken her to South Corea, Taiwan and Turkmenistan, allowing her to have an open mind and a great facility to develop her fusion cuisine dishes.

We welcome her to our cooking section, where she is going to delight us with three original recipes full of flavour and history. We hope you find inspiration and moments to enjoy them with your loved ones.

Tik Tok: @origen_bymarta    |    Instagram: @origen_bymarta

Truffle mortadella, burrata, pesto and arugula sandwich

Ingredients:

  • Burrata
  • Truffle mortadella
  • Arugula
  • Pesto (you can buy it or make it at home)
  • Focaccia / Glass bread: with both breads, the result is TOP
  • Butter

Elaboration:

Don’t let the time for its preparation fools you because, despite being a quick and healthy recipe, it is made with a lot of care and is a good choice for an easy dinner full of flavour.

Start by toasting the bread with butter. Spread both breads with pesto sauce to taste and fill it with truffle mortadella, arugula and shredded burrata. You can accompany this snack with baked sweet potato chips.  

In less than 10 minutes you have a simple, easy and delicious dish. Because this is what life is about, isn’t it? This dish can also be served for lunch or dinner with friends. And it’s a great meal plan when you are alone and don’t have much time, but you don’t want to give up eating something good.

Presentation:


A simple recipe does not mean the platting is not important. That’s why Marta has selected this colourful enamel plate, which reflects the simplicity and authenticity of this sandwich and how, with few, but well-chosen ingredients, you can get a gourmet snack.

Sautéed squid bao buns with leek, soy and ginger

Ingredients:

For 5-6 units

  • 2 small clean squids
  • 1 bao bun per person (or as many as you want)
  • Lime juice
  • Chilli pepper (optional and spicy to taste)
  • AOVE
  • 1 leek cut into strips
  • 2 garlic cloves, finely chopped
  • Fresh ginger to taste
  • Soy sauce
  • Syrup mayonnaise  

Elaboration:

Star by chopping the leeks and sauté them with the garlic. Season to taste. Just keep in mind that soybeans will be added later, so they must not be too salty.

When it is well poached, add the cut squid and grated ginger. Wait until everything is well cooked and incorporate soy. Continue cooking until the soy thickens and evaporates slightly.

Meanwhile, we steam the bao buns. You can buy them frozen in an Asian store. In only 10 minutes, you’ll have them fresh and soft.

Then fill the bao buns with the squid and add syrup mayonnaise. Serve immediately so that the bao buns do not harden. This recipe with Asian touches requires some speed when serving and eating.

Presentation:

The result is a delicious, tasty and original snack or Asian style meal. It is also a very appetizing recipe for spring and summer, or even at any time of the year, because it is perfect for a meal with friends.

To serve them, you can use craft ceramic plates with a very Mediterranean air. With it, Marta manages to enhance the summer character of this dish. It is a fun recipe, very easy to eat and light. In addition, ginger and lemon bring vibrant citrus touches to this dish and the blue colour of the plate contrasts. A good pairing of taste and presentation. Definitely, a simple recipe to repeat.

Pasta with mushrooms, truffle cream and parmesan

Ingredients:

  • 200gr pasta (2/3 people)
  • 150g fresh mushrooms (I used portobello and shiitake)
  • One onion half
  • 125 ml cooking cream 15% fat
  • Truffle cream (I used the one sold in Mercadona)
  • AOVE
  • Salt and black pepper to taste
  • Parmesan (never enough) 

Elaboration:

Start by chopping and poaching the onion and garlic. When the onion becomes transparent, add the chopped mushrooms and season to taste.

Once the mushrooms are well cooked, incorporate the liquid cream. Grate the parmesan cheese and mix everything.

Meanwhile, cook the pasta until al dente (following the instructions of the product you use). If you want, you can add some cooking water from the pasta to the sauce. Once it is ready, mix the pasta with the sauce and grate more parmesan cheese. Accompany this dish with a good wine and it is ready.

Presentation:

This pasta recipe comforts the body and nourishes the soul. How beautiful are the recipes that take care of us, right? This dish is very good for a Sunday meal, although it will always be perfect any day of the year.

To present this romantic recipe, with which we travel to Florence or walk through the streets of Verona, a decorated ceramic tray is the best option. Its illustrated flowers enhance this Italian recipe that will not leave you indifferent. Its flavours make us travel to a summer in Tuscany if we close our eyes. Buon appetito!

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