HolAmpurdán Newsletter 45

May 15
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HolAmpurdán Newsletter 45????

Enjoy & Smile

Newsletter 45

05/05/2020

Dear friends

HolAmpurdán Newsletter" introduce you to its 45th edition to entertain you while you stay at home!

The Ampurdán Swalow

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There are many ways to continue training from home, our polo manager Darío Campos teaches us a micro-yoga and how to tame his Manolo rocking horse.Click on the image to see the video!Video: Claudia Quintana & Pablo Campos.

The Ampurdán Polo Club is more than ready to receive you again as always; with smiles and lots of love! SOON!Click on the image to see the video!Video: @pablocamposdrums @claudiaquintanafoto

CALENDAR 2020

The word Yoga is Sanskrit and means yoke, union. It is the union of the body, mind and spirit. Source

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This month our studio manager, Pablo Campos, was inspired and created a new song with much love for all of you. With My Own To Hands (Ben Harper). Click on the image to see the video.Video & music: Pablo Campos.

Don't miss the incredible voice of Judith Neddermann and her new single "Siento que vuela", the first preview of her new album recorded in our studios.Congratulations!Click on the image to see the video.

Chopin began studying piano at the age of six. With only 8 years old he had composed his first works. In this short video we show our great friend, musician and composer @Lucas Peire, performing Mazurka No.40 in F Minor Op.63 No.2, in our studio.Hazle clic a la imagen para ver el video.

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This month we bring out the secrets of our restaurant with delicious recipes so you can make them at home! Brayan Rosales, our chef, teaches us how to make "Beetroot Tartar".Oven 220ºC. 10-12 minutes.For the tartar: 200 grams of beets, 15 grams of mustard, apple cider vinegar (to taste). Salt, pepper, (extra virgin olive oil, optional) "Mix everything together".Beetroot sauce: chopped cuts of cooked beets (500 grams), 100 grams of water, tablespoon of sugar, "Mix everything and let reduce 5 minutes." Make zucchini and carrot ribbons with a peeler. Photos: @Brayan Rosales & @Claudia Quintana

And our pastry chef Luna García teaches us how to make a delicious "Carrot Cake with cream cheese"!For the cake: 210g of flour, 3 eggs, 2 tsp of chemical yeast, 180 ml of oil, 2 tsp of cinnamon, 225 g of carrots, 210 g of apple, 90 g of raisins, 180 g of sugar, a handful of walnuts peeled and chopped.Preheat oven 180 degrees, sift dry, grate carrot and apple, mix eggs, sugar and oil, add the dried sifted, add the grated and finally the chopped walnuts, bake, 25´-30´.For the cream: 125 g of butter at room temperature, 300 g of icing sugar, 150 g of cream cheese.Photos: @Luna de Algodón & @Claudia Quintana

Hydrangeas are a symbol of gratitude, grace, beauty and also of abundance due to the exuberant amount of flowers and their generous round shape. In our hotel you will find this beautiful variety in white.

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Send your best gastronomic photo and enter the contest!At the end of the year, surprise prize!Brunela´s Photo April

If you want to share some interesting stories of this family for our HolAmpurdán, do not hesitate to write to our email and share it.

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Newsletter · Les Tres Cases d'Avinyonet de Puigventós · Figueres, Girona 17731 · Spain