PA AMB TOMÀQUET
You only need:
- - Bread
- -Tomatoes
- -Olive oil
You have to cut the bread into slices. Then cut the
tomato in two parts. After that you have to spread the tomato in the bread and
put some oil on it.
You can eat it with cold meat, cheese or anything.
PANELLETS
We make them in autumn for the
Castanyada.
Ingredients:
·
½ kg of ground almond
·
350 g of sugar
·
2 eggs
·
Potatoes
·
Almonds, pine nut, cherries, coconut,
quince jelly, chocolate, walnuts…
Cook the sweet potatoes in
water, dry and make dough. Add the ground almond, the sugar and the yolk eggs.
Mix it well with your hands.
When we have the mixture, we
roll it into balls. We batter the balls with the eggs and then we put the
almonds, the pine nut, the cherries, the walnuts, the coconut, the quince jelly
or the hot chocolate over the balls.
After that we put them into a
tray and we put the tray into the oven (180ºC).
After thirty or thirty five
minutes they are ready to eat!
TORTELL DE REIS
It’s a typical and special dessert for the Three Kings
Day. We eat “tortell de Reis” the 6th of January at the family lunch
or dinner.
“Tortell de reis” it’s like a sponge cake stuffed of marzipan
and inside it there is a little king figure and a broad bean. When we eat the
“tortell” with the family, the person who finds the little king it’s the king
and he or she has to put the crown on her head. But the person who finds the
broad bean has to pay the “tortell de Reis”!
 |
| 'inside it there is a little king figure and a broad bean' |
CREMA CATALANA
It’s a traditional dessert in Catalonia. It is typical
to eat on the 19th of March (Saint Josep) but now, people eat it all
the year.
Crema Catalana is a cream made basically of yolk eggs
with a layer of burnt sugar.
It tastes sweet.
You can 'Click here' and at the right bank there is a link where you will find the recipe.
CALÇOTS
Calçot is a type of scallion or green onion. To cook
it you have to grill it on high fire, wrap it up in newspaper and serve it on
terra cotta tiles.
You can eat it after peeling with bare hands and
dipping one by one in “romesco” sauce.
Romesco is made of this:
Calçots:
COCA DE SANT JOAN
Is a sweet “coca” with candied fruits and pine nuts,
typical of Catalan summer solstice celebration, the 24th of June.
COC DE RECAPTE
It’s a salty “coca” with a variety of different
ingredients, usually including sausage and vegetables.
“Escalivada”
is a typical ingredient in “coca de recapte”. It is made of
red pepper and aubergine:
'Escalivada'
CARGOLS A LA LLAUNA
Cargols translated are snails, yes we eat snails!
We eat the snails (previously cooked) with “allioli”
sauce or with vinaigrette.
Allioli is a sauce made of olive oil, garlic, eggs and
salt.
BOTIFARRA AMB SEQUES
'Botifarra' is a type of sausage but bigger.
'Mongetes seques' are a type of legume.
You have to cook the sausage on ember and boil the
legumes. After that you put it on a plate and then “botifarra amb seques” are
ready to eat! You can eat it with “allioli” and some bread.
