tag:blogger.com,1999:blog-40576690388849729972024-03-13T15:46:09.241-07:00Catalan Cuisine Corner - CCCBarcelonaMarta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-4057669038884972997.post-40615998861020225512011-07-09T05:51:00.000-07:002011-07-09T05:53:33.971-07:00Glass flatbread ( Coca de vidre )<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-KDTPooIwNKE/ThhKEeoTsuI/AAAAAAAAAok/DmSILVeB9sc/s1600/IMG_6214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-KDTPooIwNKE/ThhKEeoTsuI/AAAAAAAAAok/DmSILVeB9sc/s400/IMG_6214.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I know! It is a long time I don´t write anything. But this is because I had to follow an special diet as I am pregnant, and sugar was not in the list!. This is an exception as I wanted to celebrate a very special day cause my niece Bruna is now one week old. She is sooo cute.</div><div class="separator" style="clear: both; text-align: left;">The dessert today is coca de vidre (or coques de vidre, in plural), that is a typical catalan thing. Vidre in catalan means glass, because it is very thin and easy to break, and also because when you pour the anisette into the flatbread right after the oven, this mix with anisette and sugar crystalizes. Of course you can make small rounded pieces and you will have a cookie instead, but normally it is like a bigger portion. You can find them in Catalonia, but more likely around Barcelona area (it was created in Sabadell...my city!).</div>The clue here is using the flour you will use for making a pizza (or just buy a thin fresh pizza base) and also the other important thing here is the anisette. I don´t know if you can find this in some other countries. All the people here use one that is called Anís del Mono (anisette from the monkey, yes quite weird name...it was created some time ago, when Darwin was claiming about the theory of evolution) (you can find it in any supermarket). You have to pour the anisette just right after the oven. Another key factor is trying to make the coca as thin as you can. I guess some of you will have a hard time finding <a href="http://en.wikipedia.org/wiki/Anisette">anisette</a> .....sorry!<br />
<div>A nice woman from California (Loran) wrote me some weeks ago after visiting Barcelona and she found it so delicious that asked me for the recipe. It also can be called Coca de Caramel, but it is not the official name. </div><div>I am going to post the easy recipe today for it, that I got it from another blog (<a href="http://lacuinadecasa.blogspot.com/2007/03/coca-de-vidre.html">La cuina de casa</a>), that it is so easy. </div><div><br />
</div><div><b>What you need:</b></div><div><br />
</div><div>a fresh pizza base</div><div>oil</div><div>pine nuts (or laminated almonds)</div><div>sugar</div><div>anisette</div><div><br />
</div><div><b>Let´s start</b></div><div><br />
</div><div>1.Just roll out the dough (Fresh pizza base) using a rolling pin. Shape it the way you like it. But make it a very thin layer.<br />
2. Put oil on top (paint the coca)<br />
3. Put the pine nuts and sugar (be generous!)<br />
4. Introduce it into the oven for 10-15 minutes 180-220ºC (around 400F)<br />
5. Pour the anisette just right after you remove it from the oven. It will react and it is going to crystalize.</div><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YofQ64aXBvc/ThhKfw9b-9I/AAAAAAAAAoo/eFXzq91EO2w/s1600/IMG_6223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-YofQ64aXBvc/ThhKfw9b-9I/AAAAAAAAAoo/eFXzq91EO2w/s320/IMG_6223.jpg" width="240" /></a></div><br />
That is ALL!!<br />
<br />
There are also some videos where you can get the difficult recipe, where you prepare the pizza base instead of buying it. Have a look at these videos<br />
<br />
<blockquote type="cite"><a href="http://youtu.be/JIwMPNHfEoA">http://youtu.be/JIwMPNHfEoA</a> (they use almonds instead of pine nuts, but it is not very common but it taste good anyway..)<br />
(oli is oil, farina is flour, sucre is sugar, ametlles is almonds, anís is anisette, sal is salt, aigua tebia is warm water, 2 cullerades means 2 tablespoons) (deixar reposar la massa 15 minuts, is let the dough stand for 15 minutes).<br />
<br />
<a href="http://youtu.be/CEWRwr0qX90">http://youtu.be/CEWRwr0qX90</a> (they don´t put pine nuts...)<br />
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif;"><br />
</span></blockquote><br />
<b>Enjoy/ Bon Profit</b><br />
<br />
</div>Marta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com2tag:blogger.com,1999:blog-4057669038884972997.post-41240311552738281602011-03-22T07:28:00.000-07:002011-07-09T05:54:35.991-07:00Coconut Cake (Pastís de Coco) & fondant<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-TJzZIlXSbfA/TYipXHDQs7I/AAAAAAAAAoU/3W60pJxvn9g/s1600/IMG_5751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh5.googleusercontent.com/-TJzZIlXSbfA/TYipXHDQs7I/AAAAAAAAAoU/3W60pJxvn9g/s400/IMG_5751.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Hi everybody!. I´ve seen that I have no recipe this month, so even cakes are not the best thing to feel healthy, there is always time for baking one. This time is a coconut cake, with fondant (this is an option). You can have a look at two possible outputs, because one of them is from some time ago and I did not post it. Fondant is an option for a lot of different cakes. Have a look at this <a href="http://www.youtube.com/watch?v=IsrgS9eB1bE">video from Robin Hassett</a>, it is very interesting and you will have an idea how to work with these things...(colorants, sugar paste..)</div><div class="separator" style="clear: both; text-align: left;">This is a soft cake that last for several days as it is wet inside.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>What you need for 4 people</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 eggs</div><div class="separator" style="clear: both; text-align: left;">7 tbsp sugar</div><div class="separator" style="clear: both; text-align: left;">6 tbsp sifted flour</div><div class="separator" style="clear: both; text-align: left;">10 gr baking powder</div><div class="separator" style="clear: both; text-align: left;">100 gr coconut</div><div class="separator" style="clear: both; text-align: left;">400 ml coconut milk</div><div class="separator" style="clear: both; text-align: left;">some vainilla flavour</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Option</u>: Fondant</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">ready to use: I have used RegalIce</div><div class="separator" style="clear: both; text-align: left;">food colorants: I have used Icing colors from Wilson</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Let´s start</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Preheat the oven at 200ºC</div><div class="separator" style="clear: both; text-align: left;">2. Prepare a recipient with some butter and flour or non stick spray. This is not a big cake, so use a small one.</div><div class="separator" style="clear: both; text-align: left;">3. Beat up the whites only. Add some vainilla flavour. Put it in a bowl.</div><div class="separator" style="clear: both; text-align: left;">4. Mix the egg yolks, the sugar, the flour, the baking powder, the coconut and coconut milk.</div><div class="separator" style="clear: both; text-align: left;">5. Add this mix into the bowl with the egg whites slowly and mix it with a spatula.</div><div class="separator" style="clear: both; text-align: left;">6. Pour it into the recipient and put it inside the oven for about 30 minutes. 200ºC ( lower fire plus fan).</div><div class="separator" style="clear: both; text-align: left;">7. Let it cool down before adding the fondant.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">While it is in the oven, you can prepare the layer of fondant and the decoration with the food colorants.</div><div class="separator" style="clear: both; text-align: left;">Have fun with your imagination.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-gVJUnkNj3uw/TYipzzHy1oI/AAAAAAAAAoY/wReceLcIJK8/s1600/IMG_4434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh6.googleusercontent.com/-gVJUnkNj3uw/TYipzzHy1oI/AAAAAAAAAoY/wReceLcIJK8/s400/IMG_4434.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Enjoy/ Bon Profit!</b></div></div>Marta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com2tag:blogger.com,1999:blog-4057669038884972997.post-51589203793137704662011-02-18T11:08:00.000-08:002011-02-18T11:09:01.870-08:00Meatballs (Mandonguilles)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7nb9kJTBUIM/TV61gaikcOI/AAAAAAAAAoA/Jm1h_gIlluQ/s1600/IMG_5584.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-7nb9kJTBUIM/TV61gaikcOI/AAAAAAAAAoA/Jm1h_gIlluQ/s400/IMG_5584.jpg" width="400" /></a></div><br />
<br />
I went to see my grandma the other day and I asked the exact recipe for her yummy meatballs. So I would like to share it with you. This is with aubergine/eggplant. Hope you enjoy it as much as I do.<br />
<br />
<b>What we need for 4 people</b> (16 meatballs)<br />
<br />
400-500 gr of Ground Meat (<a href="http://ca.wikipedia.org/wiki/Butifarra">botifarra fresca</a>). It is made of Ground Pork here.<br />
2 bay leaves<br />
1 carrot<br />
1 tbsp of ground cinnamon<br />
1 egg<br />
1 aubergine/eggplant<br />
4 tbsp of fried tomatoe sauce.<br />
1/2 of a big onion<br />
Aprox. 250 gr of bread from the day before<br />
a bunch of peas<br />
3 tbsp of brandy/cognac<br />
some flour<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">some water</div>salt<br />
sugar<br />
oil<br />
<br />
<b>Let´s start</b><br />
<br />
1. In a bowl add the ground pork and the egg. Add salt and black pepper if it is needed, depending on your ground meat. With a fork, mix it. Make breadcrumbs and add it to the bowl. Mix it well. It tastes much better if you do it with regular bread from the day before. Don´t use the crust. Let it marinate for at least half an hour<br />
2. Cut the aubergine/eggplant and add some salt and sugar.<br />
3.In a frying pan, fry the minced onion with oil. Then add the tomatoe sauce. Then drain through a strainer and place the liquid into a final saucepan with some water.<br />
4. Make the meatballs by hand or using an small recipient. Use a little bit of flour for the surface. You can get 16 meatballs. Fry them with some oil in a frying pan.<br />
5. Put the saucepan on to the heat (low heat) and add the cinnamon, the bay leaves, some salt. Add the peas and the carrot and the brandy. After that add the meatballs. Add more water till the meatballs are nearly covered (3/4).Cook over a low heat. Let them on to the heat for at least half an hour or an hour, or till the sauce starts to thicken.<br />
6. Meanwile fry the aubergine/eggplant coated with flour.<br />
7. Add them into the saucepan when the sauce starts to thicken. Let it for 5 minutes. It is ready to serve.<br />
<br />
<b>Enjoy/Bon Profit!</b></div>Marta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com2tag:blogger.com,1999:blog-4057669038884972997.post-7335169190358217812011-02-14T12:57:00.000-08:002011-02-14T12:59:20.704-08:00Strawberries with vinegar (Maduixes amb vinagre)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-NS5q5SInQNQ/TVmSznV9sZI/AAAAAAAAAn4/4ac3KcZ2nz4/s1600/IMG_5577.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-NS5q5SInQNQ/TVmSznV9sZI/AAAAAAAAAn4/4ac3KcZ2nz4/s400/IMG_5577.jpg" width="300" /></a></div><br />
Happy St Valentine! Well, in Catalonia this is not very common to celebrate, because we have another special day for love here: Sant Jordi´s Day (<a href="http://en.wikipedia.org/wiki/St_George's_Day">St George´s Day</a>). In that day, women give a book as a present to men and men give a rose back to them. It is the 23th of April, so I really recommend to come here around that time, as you will have a the chance to see the great atmosphere of that day.<br />
<br />
Anyway, in St Valentine everything seems to be red that day, so I had a go to something healthy and delicious. That is Strawberries with vinegar. It seems an odd combination but it tastes really good. Give it a try. This is a traditional recipe from my grandma (I have added some cinnamon that works very well with it, and the whipping cream).<br />
<br />
<b>What you need (for 2-4)</b><br />
<br />
500 g fresh strawberries<br />
1 banana<br />
4 tbsp of vinegar (not balsamic)<br />
5 tbsp of sugar<br />
1 tbsp of ground cinnamon<br />
1/2 lemon (juice)<br />
<br />
if you want: some whipping cream with some ground cinnamon at the top (200 ml of double cream with 4 tbsp of castor sugar)<br />
<br />
<b>Let´s start</b><br />
<br />
1. Clean with water the strawberries and then cut the green part.<br />
2. Cut the strawberries and the banana to small pieces.<br />
3. Add the vinegar, sugar, lemon juice and ground cinnamon and mix it with a spoon.<br />
4. Put in the fridge for at least 2 hours in order to macerate the fruit. The more, the better. While in the fridge, remove the mix with a spoon a couple of times.<br />
5. Serve it with some whipping cream aside and some cinnamon at the top if you wish.<br />
<br />
<b>Enjoy/Bon Profit</b><br />
<br />
</div>Marta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com0tag:blogger.com,1999:blog-4057669038884972997.post-65060264763573263852011-02-04T06:51:00.000-08:002011-03-05T03:32:46.576-08:00"Ràdio Sabadell"...experience!<div dir="ltr" style="text-align: left;" trbidi="on"><img src="http://www.radiosabadell.fm/skins/default2009/img/btn-logo-small-radiosabadel.gif" /><br />
<br />
Hi!!!<br />
<br />
Today my post is going to be a little bit different as it is not about a new recipe, but it is about something that happened to me this morning that is related to this blog.<br />
They contacted me to go to the Radio Sabadell and talk a little about my blog and explain a recipe. I decided to explain <a href="http://catalancuisinecorner.blogspot.com/2010/12/pavlova.html">the Pavlova</a> as it is something not very well-known here and it is easy.<br />
It was a nice experience and the program is really worth it.<br />
<br />
If you want, you can listen to it (it is in Catalan), but if you don´t understand a single word in this language, don´t worry, at least you will have the chance to hear my voice ;-)<br />
<br />
xxoo<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-uWE_U_qaZl8/TXIfHatZx8I/AAAAAAAAAoI/1BkZobOXqGg/s1600/IMG_5697.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh5.googleusercontent.com/-uWE_U_qaZl8/TXIfHatZx8I/AAAAAAAAAoI/1BkZobOXqGg/s400/IMG_5697.jpg" width="400" /></a></div><br />
<br />
To hear it, you can go to:<br />
<a href="http://www.radiosabadell.fm/RSPodcast-V1.0/faces/home.xhtml">http://www.radiosabadell.fm/RSPodcast-V1.0/faces/home.xhtml</a><br />
and choose the program "Amb molt de gust" from this date 04_02_11 (Jordi Samper...). I am talking the the first 10 minutes or so.<br />
<br />
If you want , you can also check the recipes in a <a href="http://ambmoltdegust946.blogspot.com/">blog</a> from the Radio, created by Maria Mas or more sepecifically to <span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;"><a href="http://ambmoltdegust946.blogspot.com/2011/02/divendres-4-pavlova-i-panatxe.html">my recipe</a></span><br />
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: x-small;"><br />
</span></div>Marta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com0tag:blogger.com,1999:blog-4057669038884972997.post-62760348974518717712010-12-20T02:47:00.000-08:002011-02-14T13:03:24.585-08:00Catalan Cream (Crema Catalana- al trencadís de caramel)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_eM4cfkY49d8/TQ8uCMriHmI/AAAAAAAAAng/INyh32iHEj0/s1600/IMG_5179.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_eM4cfkY49d8/TQ8uCMriHmI/AAAAAAAAAng/INyh32iHEj0/s400/IMG_5179.jpg" width="400" /></a></div><br />
Finally, a traditional Catalan dessert: <a href="http://en.wikipedia.org/wiki/Crema_catalana#Crema_catalana">Crema Catalana</a> It is also called crema cremada or crema de Sant Josep.<br />
There is some small differences with the French version, Crème Brûlée, but as far as I know, the French version uses cream instead of milk, and this version is cook in a different way (Bain Marie, water bath).<br />
The traditional presentation of Crema Catalana, looks like <a href="http://es.wikipedia.org/wiki/Archivo:Crema_quemada_-_jlastras.jpg">this</a>, and you will need a <a href="http://en.wikipedia.org/wiki/Butane_torch">butane torch</a> or the typical way, un <a href="http://www.losutensiliosdecocina.es/quemador-de-crema-a-265">cremador</a>.<br />
As I don´t have any of these, I am going to show you another presentation that I found in a <a href="http://cuinetes.bloks.cat/2009/10/17/crema-catalana-amb-trencadis-de-caramel/">webpage</a> called Cuinetes that looks very cool! The recipe is called "Crema Catalana amb <a href="http://en.wikipedia.org/wiki/Trencad%C3%ADs">trencadís</a> de caramel".<br />
<br />
<b>What you need</b> for 4 people:<br />
<br />
500 ml whole milk<br />
220 gr sugar<br />
5 egg yolks<br />
1 cinnamon stick<br />
1 lemon zest<br />
20 gr cornflour or starch<br />
1 tsp of vainilla flavour-optional<br />
<br />
<u>For the caramel</u><br />
4 tbsp water<br />
3 tbsp sugar<br />
<br />
<b>Let´s start</b><br />
<br />
1.In a bowl, add the egg yolks with the cornflour and a tbsp of milk. Beat it.<br />
2.In a saucepan, add the milk, with the sugar, lemon zest and cinnamon stick. You can also add some vainilla flavour. Mix it.<br />
3. When it starts to boil, remove the saucepan from the heat and let it cool down a little bit<br />
4. Add this to the bowl with the egg yols and cornflour and keep beating all the time.<br />
5. Sift this into another bigger saucepan at medium heat and keep beating all the time till it gets thicker. Remove it from the heat when it starts to boil.<br />
6. Pour the catalan cream into different recipients and let it cool down. Then put it in the fridge.<br />
7. Prepare the caramel. In a small saucepan or frying pan, add the sugar and water. When it gets a little bit brown, stir it with a spoon and remove it from the heat. Pour it in a surface with baking paper and put another baking paper on the top. With a rolling pin, make it thinner and regular. Let it cool down and remove the baking paper. Break it or shape it the way you like. Add the caramel before serving it and the Crema is cool down.<br />
<br />
You don´t know what to do with the extra whites? Go for a <a href="http://catalancuisinecorner.blogspot.com/2010/12/pavlova.html">Pavlova</a><br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_eM4cfkY49d8/TQ80NZwxwpI/AAAAAAAAAno/4Uigq1klJ8s/s1600/IMG_5183.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_eM4cfkY49d8/TQ80NZwxwpI/AAAAAAAAAno/4Uigq1klJ8s/s320/IMG_5183.jpg" width="240" /></a></div><br />
<b>Enjoy / Bon Profit!</b></div>Marta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com2tag:blogger.com,1999:blog-4057669038884972997.post-81954091782360509432010-12-20T01:56:00.000-08:002011-02-04T07:02:58.220-08:00Pavlova<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_eM4cfkY49d8/TQ8fv7EVHbI/AAAAAAAAAnM/JmBZlDZrDAc/s1600/IMG_5150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_eM4cfkY49d8/TQ8fv7EVHbI/AAAAAAAAAnM/JmBZlDZrDAc/s400/IMG_5150.jpg" width="300" /></a></div><br />
<br />
<a href="http://en.wikipedia.org/wiki/Pavlova_(food)">Pavlova</a> is a meringue-based dessert named after the Russian ballet dancer Ánna Pávlova. Colloquially referred to as "pav", it is a cake similar to meringue with a crispy crust and soft, light inner.<br />
The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the more probable source (that is what wikipedia says...I don´t know!).<br />
<div><br />
<div>Why am I baking a Pavlova? Cause I am just back from Australia!</div><div>If you want to have a look to some videos, there are some in youtube to have a rough idea (<a href="http://www.youtube.com/watch?v=8Xq2yrL8Bns">video 1</a>, <a href="http://www.youtube.com/watch?v=va5068TEToo">video 2</a>)</div><div><br />
Want to hear and read this recipe in Catalan? Vols escoltar i llegir la recepta en Català? Go to <a href="http://catalancuisinecorner.blogspot.com/2011/02/radio-sabadellexperience.html">this post</a><br />
<br />
</div><div><b>What you need</b></div><div><br />
</div><div><u>For the meringue</u></div><div>5 egg whites</div><div>240 gr castor sugar</div><div>2 tsp cornflour</div><div>1 tbsp white vinegar</div><div>1 tbsp vainilla extract</div><div><br />
</div><div><u>For the whipping cream</u></div><div>350 ml of double cream</div><div>5 tablespoon castor sugar</div><div><br />
</div><div>+ some fruit as decoration. In my case 4 kiwis, but strawberries and blueberries are very common too.</div><div><br />
</div><div><i>Comment: vinegar + cornflour can be replaced by a pinch of Cream of Tartar, if you have it. The aim of all these ingredients it to make it crispy outside.</i></div><div><i><br />
</i></div><div><b>Let´s start</b></div><div><i><br />
</i></div><div><i>1.Preheat the oven at 140ªC</i></div><div>2.Beat up the whites (previously at room temperature) for a while. Some people add a pinch of salt here. Then <b>slowly</b> add the sugar while beating the egg whites.That is important, take your time adding the sugar. Keep beating all the time. When it is much thicker, add the sifted cornflour, the vainilla extract and the vinegar. Slowly and keep beating....until it holds very stiff peaks.</div><div>3.Then grab your meringue and pour it into a tray with baking paper. Shape it the way you like. I like it a little bit tall and round the sides with an spatula.</div><div>4. Put it into the oven. Reduce the temperature at 125ºC. For 1 hour and a half.</div><div>5. After this time: Switch the oven off BUT keep the cake inside the oven for 15 min. Then open a little bit the door of the oven for 10 more minutes with the cake inside. We want this cake to cool down veeeeery slowly or it is going to collapse.</div><div>6. Add the whipping cream (beat the double cream with the castor sugar previously) on the top.</div><div>7. Decorate it with fruit. Put it in the fridge.</div><div><br />
You don´t know what to do with the extra egg yolks, go for a <a href="http://catalancuisinecorner.blogspot.com/2010/12/crema-catalana-al-trencadis-de-caramel.html">Crema Catalana</a><br />
<br />
</div><div><b>Enjoy/ Bon Profit!</b></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_eM4cfkY49d8/TQ8gK78BfzI/AAAAAAAAAnQ/tKQA050FDeA/s1600/IMG_5163.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_eM4cfkY49d8/TQ8gK78BfzI/AAAAAAAAAnQ/tKQA050FDeA/s320/IMG_5163.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_eM4cfkY49d8/TQ8gXPbLpUI/AAAAAAAAAnU/B7BuxR2HZJc/s1600/IMG_5161.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_eM4cfkY49d8/TQ8gXPbLpUI/AAAAAAAAAnU/B7BuxR2HZJc/s320/IMG_5161.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div></div></div>Marta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com0tag:blogger.com,1999:blog-4057669038884972997.post-40317264579143205712010-11-22T07:56:00.000-08:002010-11-22T07:57:31.638-08:00Baked chermoula salmon with red pepper, lemon and mint couscous ( Xermoula de Salmó acompanyat de couscous amb pebrot vermell, llimona i un toc de menta)<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_eM4cfkY49d8/TOqMnIBf48I/AAAAAAAAAnA/I-lhkfanEK8/s1600/IMG_4490.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_eM4cfkY49d8/TOqMnIBf48I/AAAAAAAAAnA/I-lhkfanEK8/s400/IMG_4490.jpg" width="300" /></a></div><br />
<a href="http://jugues/?%20Durant%20novembre,%20canviem%20la%20nostra%20foto%20del%20perfil%20del%20Facebook%20per%20una%20imatge%20d'alguns%20dibuixos%20animats%20de%20la%20nostra%20inf%C3%A0ncia.%20La%20finalitat%20del%20joc?No%20veure%20cap%20persona%20al%20Facebook,%20sin%C3%B3%20una%20veritable%20invasi%C3%B3%20de%20records%20de%20la%20inf%C3%A0ncia%20durant%20un%20mes.">Chermoula</a> is a type of marinade used in some Mediterranean countries in North Africa. This recipe was published in "Delicious Magazine" and I got it through a friend from Denmark....Thank you Trine!<br />
Just with small changes<br />
<br />
<b>What you need for 4 people</b><br />
<br />
4 x 175 g pieces of skinned salmon fillet<br />
<br />
<u>For the chermoula</u>:<br />
2 small garlic cloves, chopped<br />
1 tsp ground cumin<br />
1 tsp ground coriander<br />
1 tsp paprika<br />
1 tsp harissa paste or 1/2 tsp minced red chilli<br />
1 pinch of saffron strands<br />
1 tbsp lemon juice<br />
small bunch of fresh coriander leaves, roughly chopped<br />
small bunch of fresh mint leaves, roughly chopped<br />
3 tbsp olive oil<br />
1/4 tsp salt<br />
<br />
<u>For the coucous</u>:<br />
2 red peppers<br />
400 ml fresh chicken stock<br />
275 g couscous<br />
2 tbsp extra virgin olive oil<br />
15 g butter<br />
finely grated zest of 1 small lemon, plus juice of 1/2 lemon<br />
2tbsp chopped fresh mint<br />
<br />
<b>Let´s start</b><br />
<br />
Red peppers in the original recipe were done in the oven, like the <a href="http://catalancuisinecorner.blogspot.com/2010/05/catalan-cooked-vegetables-escalivada.html">escalivada</a>. But I suggest doing it in a frying pan with oil, it is similar taste and less work. Up to you.<br />
<br />
1. Preheat the oven to 230ºC<br />
2. Put all the chermoula ingredients into a mini food processor and blend to a smooth paste.<br />
3. Cut the red peppers and fry them in a frying pan with oil (be generous)<br />
4. Line a baking tray with a sheet of baking paper. Season the skinned side of each salmon fillet with salt and pepper and then spread with some of the chermoula. Place chermoula-side down on the baking tray, season once more and spread with the remainng chermoula.<br />
5.Cover the tray tightly with foil and bake the fish in the oven for 12 minutes. Meanwhile, bring the chicken stock to the boil in a medium pan. Stir in the couscous, cover and remove from the heat. Leave for 5 minutes, then uncover and fluff up with a fork. Add the oil and butter and stir over a low heat until heated through. Then stir in the roasted red peppers, lemon zest and juice, shopped mint and plenty of seasoning. Add the red peppers previoulsy fried with some of its oil.<br />
6.Remove the salmon from the oven and discard the foil. Spoon the couscous onto 4 warmed plates and place the salmon alongside. Spoon over the cooking juices from the baking tray and serve.<br />
<br />
If you prefer, you can cover each portion of salmon individually with a foil (wrap them) in step 4-5, and you will not need the baking paper.<br />
<br />
Enjoy! Bon Profit<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_eM4cfkY49d8/TOqMzuaP6SI/AAAAAAAAAnE/4hgz_Qbh5D8/s1600/IMG_4491.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_eM4cfkY49d8/TOqMzuaP6SI/AAAAAAAAAnE/4hgz_Qbh5D8/s320/IMG_4491.jpg" width="240" /></a></div>Marta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com2tag:blogger.com,1999:blog-4057669038884972997.post-56912132900996230882010-11-06T05:08:00.000-07:002010-11-06T05:09:43.170-07:00American Cupcakes (Magdalenes americanes)<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_eM4cfkY49d8/TNU9abqem8I/AAAAAAAAAmw/kNdy9V-e3jE/s1600/IMG_4233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_eM4cfkY49d8/TNU9abqem8I/AAAAAAAAAmw/kNdy9V-e3jE/s400/IMG_4233.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I love the colors of these cupcakes!. The truth is that is nothing to do with Catalan culture, it is an American recipe, but I don´t know why, here it is kind of trendy to prepare it. It is something new here, and a lot of people who like to bake like me, are trying it now. Everybody is baking cupcakes!</div><div class="separator" style="clear: both; text-align: left;">I went to a cooking course about it a couple of weeks ago, that was organised by <a href="http://www.gadgetscuina.com/?section=recipes&id=360&lang=cat&r=139">Gadgets&Cuina</a> (you can find the recipe in Catalan there). As always, I have adapted it by adding some small changes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>What you need for 6 cupcakes:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>For the dough:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">80 gr flour</div><div class="separator" style="clear: both; text-align: left;">2,5 gr baking powder</div><div class="separator" style="clear: both; text-align: left;">pinch of salt</div><div class="separator" style="clear: both; text-align: left;">100 gr sugar</div><div class="separator" style="clear: both; text-align: left;">50 gr butter</div><div class="separator" style="clear: both; text-align: left;">1 egg</div><div class="separator" style="clear: both; text-align: left;">60 ml milk</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon of vanilla extract</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon of ground cinnamon</div><div class="separator" style="clear: both; text-align: left;">some chopped walnuts</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>For the topping:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">80 gr butter</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon of vanilla extract</div><div class="separator" style="clear: both; text-align: left;">200 gr icing/confectioneurs sugar</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon of milk</div><div class="separator" style="clear: both; text-align: left;">food colorant(s)</div><div class="separator" style="clear: both; text-align: left;">decoration (like springles, or chopped nuts..)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Let´s start for the dough</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. In a bowl, mix the sugar with the melted butter (20 seconds in the microwave). Whisk it well. Add the vanilla extract and the egg. Whisk it well (Mix 1)</div><div class="separator" style="clear: both; text-align: left;">2. In another bowl, mix the flour, the salt, and the baking powder. (Mix 2)</div><div class="separator" style="clear: both; text-align: left;">3. Then add half of the mix 2 into the mix 1 and whisk it well. Add half of the amount of milk. Mix it. Then add the rest of the mix 2 into the mix 1 and remove. Then add the rest of the milk. Mix it again with an spatula.</div><div class="separator" style="clear: both; text-align: left;">4. Divide the mix into 6 cupcakes. Use a paper for cupcakes like in the pic and put it inside a mold for cupcakes.</div><div class="separator" style="clear: both; text-align: left;">5. Put it into a tray in the oven for about 22 minutes at 180ºC</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Let´s continue with the topping:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">While it is in the oven we can prepare the topping.</div><div class="separator" style="clear: both; text-align: left;">1. In a bowl, mix the melted butter with the vanilla extract with an spatula</div><div class="separator" style="clear: both; text-align: left;">2. Then add the icing sugar little by little. Mix it.</div><div class="separator" style="clear: both; text-align: left;">3. Add the milk.</div><div class="separator" style="clear: both; text-align: left;">4. If you need to add more icing sugar do it here.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you want different colors in your cupcakes, divide this cream into different portions.</div><div class="separator" style="clear: both; text-align: left;">Add the food colorant needed. Just an small amount is needed. </div><div class="separator" style="clear: both; text-align: left;">I did the pink one with a red one, just adding a little bit of colorant.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Let´s put it together</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Once the muffins are done, let them cool down completely!</div><div class="separator" style="clear: both; text-align: left;">Then decorate the top of them with a piping bag.</div><div class="separator" style="clear: both; text-align: left;">Add the extra decoration (sprinkles, nuts...).</div><div class="separator" style="clear: both; text-align: left;">Put it in the fridge. </div><div class="separator" style="clear: both; text-align: left;">Removed them from the fridge 15 minutes before eating them.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Enjoy/Bon Profit!</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_eM4cfkY49d8/TNU9gJK_iaI/AAAAAAAAAm0/bbv7C19Jj7M/s1600/IMG_4464.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_eM4cfkY49d8/TNU9gJK_iaI/AAAAAAAAAm0/bbv7C19Jj7M/s320/IMG_4464.jpg" style="cursor: move;" width="240" /></a></div>Marta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com2tag:blogger.com,1999:blog-4057669038884972997.post-3047722530173841072010-10-31T14:46:00.000-07:002010-11-01T01:49:42.744-07:00Panellets (small cakes of marzipan)<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_eM4cfkY49d8/TM3UDA7jmpI/AAAAAAAAAl4/Zbk0D8q-vvQ/s1600/P1020788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_eM4cfkY49d8/TM3UDA7jmpI/AAAAAAAAAl4/Zbk0D8q-vvQ/s400/P1020788.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">Panellets are the traditional dessert of All Saints holiday in Catalonia. <a href="http://panellets%20are%20small%20cakes%20or%20cookies%20in%20different%20shapes%2C%20mostly%20round%2C%20made%20mainly%20of%20marzipan%20%28a%20paste%20made%20of%20almonds%20and%20sugar%29.%20the%20most%20popular%20are%20the%20panellets%20covered%20with%20pine%20nuts%2C%20consisting%20of%20the%20panellet%20basis%20%28i.e.%20marzipan%29%20rolled%20in%20pine%20nuts%20and%20varnished%20with%20egg%20white./">Panellets</a> are small cakes or cookies in different shapes, mostly round, made mainly of marzipan (a paste made of almonds and sugar). There are different shapes and tastes, but pine nuts, coconut, almond are the most common ones. The most popular are the panellets covered with pine nuts, consisting of the panellet basis (i.e. marzipan) rolled in pine nuts and varnished with egg.</div><div class="separator" style="clear: both; text-align: -webkit-auto;">This recipe is inspired by the chef Mireia Carbó.</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><b>What you need:</b></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><u>For the marzipan:</u></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">500 gr ground almond </div><div class="separator" style="clear: both; text-align: -webkit-auto;">500 gr sugar</div><div class="separator" style="clear: both; text-align: -webkit-auto;">200 ml water (or half a liquor like limoncello +1/2 water)</div><div class="separator" style="clear: both; text-align: -webkit-auto;">one grated lemon rind</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">+ different ingredients depending on the different tastes</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><b>Let´s start</b>:</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">1.Prepare the marzipan. Grind the sugar. Then mix all the ingredients (use your hands). Add the water and mix it.</div><div class="separator" style="clear: both; text-align: -webkit-auto;">2. Let the dough stand overnight wrapped with a plastic film (saran wrap/ clingfilm/..) (or at least 2 hours)</div><div class="separator" style="clear: both; text-align: -webkit-auto;">3. Then divide the dough in different portions to prepare different varieties. Up to you. *Follow the instructions below</div><div class="separator" style="clear: both; text-align: -webkit-auto;">4. Finish it by introducing the final product in a tray (with baking paper) into the oven preheated at 230ºC for about 2-5 minutes. Put in the lower tray. Check it. Cook each variety individually.</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><b>For the pine nuts panellets</b></div><div class="separator" style="clear: both; text-align: -webkit-auto;">marzipan portion</div><div class="separator" style="clear: both; text-align: -webkit-auto;">100 g of pine nuts</div><div class="separator" style="clear: both; text-align: -webkit-auto;">1 egg</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">-Divide the portion into smaller portions that will be the final product. Form the dough into balls (same size).</div><div class="separator" style="clear: both; text-align: -webkit-auto;">-In a dish whisk the egg. Coat the balls in the egg. Then fill your both hands with a bunch of pine nuts and take one ball and press it till the pine nuts get sticked into the marzipan</div><div class="separator" style="clear: both; text-align: -webkit-auto;">-Go to point 4.</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><b>For the almond panellets:</b></div><div class="separator" style="clear: both; text-align: -webkit-auto;">100 g of chopped almonds</div><div class="separator" style="clear: both; text-align: -webkit-auto;">egg</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">Follow the same instructions as with the pine nuts panellets but use chopped almonds instead.</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><b>For the quince preserve panellets:</b></div><div class="separator" style="clear: both; text-align: -webkit-auto;">Some thick quince preserve</div><div class="separator" style="clear: both; text-align: -webkit-auto;">whisked egg</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">-Use the portion and this time make a roll. Cut the roll with a knive lengthwise and introduce the thick quince preserve cut as a long portion inside (or different long portions one after the other). Close it. Paint it with some egg.</div><div class="separator" style="clear: both; text-align: -webkit-auto;">-Go to point 4</div><div class="separator" style="clear: both; text-align: -webkit-auto;">-Cut the roll in individual portions when it has completely cool down.</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><b>For the candied cherry panellets:</b></div><div class="separator" style="clear: both; text-align: -webkit-auto;">Some candied cherries</div><div class="separator" style="clear: both; text-align: -webkit-auto;">1 teaspoon of <a href="http://en.wikipedia.org/wiki/Kirsch">Kirsch</a></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">-Add the Kirsch into the marzipan</div><div class="separator" style="clear: both; text-align: -webkit-auto;">-Divide the portion into different balls. </div><div class="separator" style="clear: both; text-align: -webkit-auto;">-Flatten them.</div><div class="separator" style="clear: both; text-align: -webkit-auto;">-Add one cherry in each cake</div><div class="separator" style="clear: both; text-align: -webkit-auto;">-Go to point 4</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><b>For the coconut panellets:</b></div><div class="separator" style="clear: both; text-align: -webkit-auto;">There are 2 versions here:</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><b>Version 1:</b></div><div class="separator" style="clear: both; text-align: -webkit-auto;">50 gr of grated dry coconut</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">-Mix with your hands some coconut with the marzipan dough</div><div class="separator" style="clear: both; text-align: -webkit-auto;">-Divide it into pieces</div><div class="separator" style="clear: both; text-align: -webkit-auto;">-Shape all the pieces like a mushroom upside down.</div><div class="separator" style="clear: both; text-align: -webkit-auto;">-Add some more coconut (coated)</div><div class="separator" style="clear: both; text-align: -webkit-auto;">-Go to point 4</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><b>Version 2 </b>(my favourite one)</div><div class="separator" style="clear: both; text-align: -webkit-auto;">Here we will not use the marzipan dough</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">100 gr of grated dry coconut </div><div class="separator" style="clear: both; text-align: -webkit-auto;">100 gr sugar</div><div class="separator" style="clear: both; text-align: -webkit-auto;">1 egg</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">-We mix all the ingredients with your hands. You don´t need to let this stand.</div><div class="separator" style="clear: both; text-align: -webkit-auto;">-Divide it into small balls and shape it the way you like.</div><div class="separator" style="clear: both; text-align: -webkit-auto;">-Go to point 4.</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">There are a lot of other different varieties like coffee, chocolate, lemon, ....</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><b>Want to prepare the marzipan in a different way?</b></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: -webkit-auto;">Try to do it the way of the chef Carme Ruscalleda (marzipan):</div>In a pan, you mix water (150 ml) and sugar (350 g). It gets over medium heat until it starts to boil and let boil it until it gets a texture of a syrup.<br />
Then dump the grounded almonds (500 g) and stir continuously with the help of a wooden spatula for about 2-5 minutes until the pastry is homogenous and peel off the walls. Let cool it down<br />
Incorporate into an egg white (not whipped), and mix well.<br />
Leave the dough rest in refrigerator for at least 2 hours. (You can let it the whole night until the next day).<br />
Mass is divided into different portions according to the tastes that you want to prepare.<br />
<div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><b>Enjoy/Bon Profit !</b></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_eM4cfkY49d8/TM3T0zQJcUI/AAAAAAAAAl0/gHrls9O5ZNI/s1600/P1020785.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_eM4cfkY49d8/TM3T0zQJcUI/AAAAAAAAAl0/gHrls9O5ZNI/s320/P1020785.JPG" width="320" /></a></div>Marta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com0tag:blogger.com,1999:blog-4057669038884972997.post-55261383853738763832010-10-10T06:22:00.000-07:002010-10-10T06:28:47.141-07:00Carrot cake with walnuts and hazelnuts (Pastís de pastanaga amb nous i avellanes)<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_eM4cfkY49d8/TLG1Iusx9VI/AAAAAAAAAlo/I0zPWUoWRBg/s1600/IMG_4220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_eM4cfkY49d8/TLG1Iusx9VI/AAAAAAAAAlo/I0zPWUoWRBg/s400/IMG_4220.jpg" width="400" /></a></div><br />
This is the best cake I have ever baked so far. You will not find this recipe anywhere else because I like to create new ones very often, but of course it is similar to the traditional carrot cake. But this is for me "the carrot cake" recipe. Well, I don´t know how could I improve it anyway. I baked it yesterday because I was invited to a friends´ new house for lunch. That was a great day Tomàs & Núria !<br />
About this recipe: you don´t need to do all of this if you don´t have time. The cake itself is delicious, but of course the extra layer and the icing make it even better.<br />
<br />
<b>What you need:</b><br />
<br />
<u>For the cake:</u><br />
4 eggs<br />
200 gr brown sugar<br />
40 gr vanilla sugar<br />
160 gr sifted flour<br />
16 gr baking powder<br />
3 tablespoons of sugar<br />
3 tablespoons of oil<br />
2 teaspoons of cinnamon<br />
150 gr of greated carrot<br />
1 handful of walnuts and hazelnuts<br />
1 teaspoon of honey<br />
1 pinch of salt<br />
150 gr unsalted butter<br />
<br />
<u>For the medium layer:</u><br />
150 gr carrots (boiled)<br />
70 gr sugar<br />
4 tablespoons of conyac (brandy)<br />
40 gr butter<br />
50 ml double cream<br />
<br />
<u>For the icing:</u><br />
200 gr cream cheese (spread)<br />
30 gr butter (melted)<br />
150 gr double cream<br />
160 gr icing /confectioners sugar<br />
<br />
I have used some nuts for decoration and the smile is made of carrot. But it is up to you.<br />
<br />
<b>Let´s start</b><br />
<b><br />
</b><br />
<u>The cake</u><br />
1.You need to peel and great the carrots (probably you can find it in the supermarket this way, so it safes you a lot of time). And crush the hazelnuts and walnuts. You don´t need to boil the carrots here.<br />
2.Separate the whites of the eggs and whisk the whites with a pinch of salt.<br />
3. In another recipient put the yellows + the butter (melted) + all types of sugar. Remove.<br />
4. Add flour and the baking powder. All sifted. Add also the cinnamon, 1 tablespoon of oil, and the honey. Remove<br />
5. With an spatula remove it while you add the nuts and the carrots. Add 2 tablespoons of oil. Don´t worry if it is too dry and it is difficult to remove.<br />
6.Add the whites whisked previoulsy. Remove with the spatula.<br />
7.Put it into a recipient with some butter and flour and introduce it into the oven (previously heated) at 180ºC for about half an hour.<br />
<br />
<u>The medium layer:</u><br />
Boiled the carrots and once it is done add the sugar, conyac, butter and cream. Mix it.<br />
<br />
<u>The icing:</u><br />
Melt the butter. In a recipient add the cheese, the butter, the cream (previously whipped) and the sugar. Mix it with an spatula.<br />
<br />
<br />
Once the cake is done and you have let it cool down, cut it in half the cake (be very very careful) and add the medium layer. Then add the icing on the top of it with an spatula.<br />
<br />
Enjoy/Bon Profit!Marta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com0tag:blogger.com,1999:blog-4057669038884972997.post-440461631969829392010-10-03T13:07:00.000-07:002010-10-03T13:12:47.545-07:00Chocolate Brownie (Brownie de Xocolata)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_eM4cfkY49d8/TKjVvJPP6yI/AAAAAAAAAlc/pmD__2L_JZQ/s1600/IMG_4172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_eM4cfkY49d8/TKjVvJPP6yI/AAAAAAAAAlc/pmD__2L_JZQ/s400/IMG_4172.jpg" width="300" /></a></div><br />
<br />
This is a basic cake with an excellent output. I got the recipe through my sister-in-law Mar. She got that from an excellent book from Mireia Carbó (easy recipes, great results).<br />
I have decided to make some changes, to add some ingredients, to make it look even greater (if it is possible). I am going to post both recipes (the short and original one and my version). Both are great.<br />
<br />
<b><u>A. My own version of Chocolate Brownie</u></b><br />
<br />
<b>What we need</b> (8 people)<br />
<br />
<u>For the brownie:</u><br />
<br />
125 gr chocolate (dessert)<br />
100 gr sugar<br />
30 gr vanilla sugar<br />
80 gr butter<br />
80 gr flour<br />
1 teaspoon baking powder<br />
3 eggs<br />
1 handful of walnuts<br />
1/2 handful of hazelnuts<br />
<br />
<u>For the medium layer:</u><br />
<br />
100 gr chocolate<br />
25 gr butter<br />
2 tablespoons of brandy/ cognac<br />
<br />
<u>For the chocolate frosting:</u><br />
<br />
125 gr chocolate<br />
25 gr butter<br />
1 tablespoon of water<br />
1 handful of walnuts<br />
1/2 handful of hazelnuts<br />
<br />
<b>Let´s start</b><br />
<br />
<u>The Brownie</u>:<br />
1. Cut the chocolate up into pieces<br />
2. Crush the hazelnuts and the walnuts. Make small pieces<br />
3. Melt the chocolate with the butter in the microwave for about a minute.Stir it.<br />
4. In a recipient, whisk the eggs with the sugar and vanilla sugar. <i>If you don´t have vanilla sugar, you can use 125 gr of sugar (instead of 100 gr sugar) and add some vanilla flavour.</i><br />
5. Add the melted chocolate and stir it slowly<br />
6. Add the sifted flour and the baking powder.<br />
7. Add the hazelnuts and walnuts previously crushed into the mix.<br />
8. Put it into a recipient (with some butter and flour) and introduce it into the oven for about 20 minutes. Bottom heat. And then 5 more minutes top/Bottom heat. 170ºC.<br />
<br />
<u>The chocolate layer:</u><br />
Cut the cake in half pieces. Be careful.<br />
1. Melt the chocolate with butter in the microwave for about a minute. Check it and stir it.<br />
2. Add the brandy and stir it.<br />
3. Distribute it with a spoon all over the cake<br />
<br />
<u>Chocolate frosting:</u><br />
1. Crush the hazelnuts and the walnuts. Make small pieces.<br />
2. Melt the chocolate with butter and some water in the microwave for about a minute. Check it and stir it.<br />
3. Distribute the chocolate all over the top and sides of the cake with the right tool. Add the nuts at the top.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_eM4cfkY49d8/TKjWi09bAAI/AAAAAAAAAlg/zXC9L0RIhLk/s1600/IMG_4173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_eM4cfkY49d8/TKjWi09bAAI/AAAAAAAAAlg/zXC9L0RIhLk/s320/IMG_4173.jpg" width="320" /></a></div><br />
<br />
<b>Enjoy/Bon Profit</b><br />
<br />
<br />
<br />
<b>B. Mireia Carbó version</b><br />
<br />
<u>Just brownie:</u><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">125 gr chocolate (dessert)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">125 gr sugar</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">100 gr butter</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">80 gr flour</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 teaspoon baking powder</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3 eggs</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 handful of walnuts or a handful of hazelnuts</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Follow the instructions I have explained for the brownie before.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>C. Microwave instead of oven:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">6 minutes in the microwave (highest potency)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">let it cool down inside the microwave for 5 more minutes.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">You can do both versions with the microwave.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div>Marta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com0tag:blogger.com,1999:blog-4057669038884972997.post-80931745573831029042010-09-25T07:02:00.000-07:002010-09-26T13:23:13.782-07:00Catalan Spinach´s Canneloni (Canelons d´espinacs a la catalana)<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_eM4cfkY49d8/TJ33DhoSoLI/AAAAAAAAAlI/25c8zeIALes/s1600/IMG_4044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/_eM4cfkY49d8/TJ33DhoSoLI/AAAAAAAAAlI/25c8zeIALes/s400/IMG_4044.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Canneloni is a traditional meal when there is something to celebrate. They are very common here the 26th of December, what we called, Sant Esteve. Normally, they are from meat, but spinach´s canneloni are also very common but maybe more common in summer time. Today there is something to celebrate, the Annual Festival of Barcelona (<a href="http://www.bcn.cat/merce/en/sobre-merce.shtml">La Mercè</a>). La Mercè is the patron saint (24th of September) of the city. It lasts different days, and there is plenty of activities such as music concerts, theatre, free museum tickets and so. </div><div class="separator" style="clear: both; text-align: left;">Canneloni were introduced in Catalonia in the XIX century by Italians. Catalan Spinach´s canneloni means that we will use pine nut and raisins. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>What we need</b> for 10 canneloni:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For the <u>canneloni:</u></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">350 gr spinach</div><div class="separator" style="clear: both; text-align: left;">1 onion</div><div class="separator" style="clear: both; text-align: left;">some pine nuts</div><div class="separator" style="clear: both; text-align: left;">1/2 clove of garlic</div><div class="separator" style="clear: both; text-align: left;">some raisins</div><div class="separator" style="clear: both; text-align: left;">salt </div><div class="separator" style="clear: both; text-align: left;">black pepper</div><div class="separator" style="clear: both; text-align: left;">cinnamon</div><div class="separator" style="clear: both; text-align: left;">2 eggs (optional)</div><div class="separator" style="clear: both; text-align: left;">emmental grated cheese</div><div class="separator" style="clear: both; text-align: left;">unsalted butter</div><div class="separator" style="clear: both; text-align: left;">200 gr fried tomatoe sauce</div><div class="separator" style="clear: both; text-align: left;">50 ml double cream</div><div class="separator" style="clear: both; text-align: left;">oil</div><div class="separator" style="clear: both; text-align: left;">provençal herbs (optional)</div><div class="separator" style="clear: both; text-align: left;">10 pieces of canneloni</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For the <u>Bechamel sauce:</u></div><div class="separator" style="clear: both; text-align: left;"><u><br />
</u></div><div class="separator" style="clear: both; text-align: left;">500 ml good milk</div><div class="separator" style="clear: both; text-align: left;">4 tablespoons of flour</div><div class="separator" style="clear: both; text-align: left;">butter</div><div class="separator" style="clear: both; text-align: left;">salt</div><div class="separator" style="clear: both; text-align: left;">a pinch of nutmeg</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Let´s start</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Let´s boil the pieces of canneloni for about 15 minutes. Follow the instructions of the manufacturer. Use some oil and remove it from time to time.</div><div class="separator" style="clear: both; text-align: left;">2. Boil 2 eggs and cut them in small pieces.</div><div class="separator" style="clear: both; text-align: left;">3. Boil the spinachs for 5-8 min minutes. Cool them down with some water. Be sure to remove all the water and cut them.</div><div class="separator" style="clear: both; text-align: left;">4. In a frying pan, fry the onion (cut it in very small pieces) and the pine nuts, and when the onion gets a slight brown colour, add the sliced garlic and then the boiled spinachs. Remove. Then add the double cream, 2 boiled eggs in pieces and the raisins (cut them in half). Add salt, black pepper, some cinnamon (just a little) and some provençal herbs (a little).</div><div class="separator" style="clear: both; text-align: left;">5. When the pasta is done, remove the water and add some cold water. Remove the water.</div><div class="separator" style="clear: both; text-align: left;">6. In a non-sticky surface, put the pasta one by one. Distribute the mix of spinachs in these 10 portions. Wrap each of them. and put the open side backwards in a plate with some tomatoe at the bottom.</div><div class="separator" style="clear: both; text-align: left;">7. Prepare the bechamel sauce. In a saucepan, put a tablespoon of butter and let it melted.Add the milk and make it boiled. When is it boiling, reduce the fire and add the salt, and some nutmeg. Keep removing it all the time. Then add the sifted flour and beat it well every time between each tablespoon. Beat till it gets the consistency and it is homogenous.</div><div class="separator" style="clear: both; text-align: left;">8. Pour the bechamel on the top of the canneloni and add some cheese and butter.</div><div class="separator" style="clear: both; text-align: left;">9.Gratin it in the oven for about 5 minutes. Check it carefully.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_eM4cfkY49d8/TJ33HhCkprI/AAAAAAAAAlM/teQK1yVzj1U/s1600/IMG_4048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="http://2.bp.blogspot.com/_eM4cfkY49d8/TJ33HhCkprI/AAAAAAAAAlM/teQK1yVzj1U/s320/IMG_4048.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Enjoy/Bon ProfitMarta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com2tag:blogger.com,1999:blog-4057669038884972997.post-74597619550331521732010-09-23T09:48:00.000-07:002010-09-23T09:53:25.688-07:00Hummus<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_eM4cfkY49d8/TJuC0EGq19I/AAAAAAAAAk0/pbD965Hjb7E/s1600/IMG_4040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_eM4cfkY49d8/TJuC0EGq19I/AAAAAAAAAk0/pbD965Hjb7E/s400/IMG_4040.jpg" width="400" /></a></div><br />
Very popular in the middle east, now you can find it anywhere. Hummus is the taste of the Mediterranean.<br />
As an appetizer or a dip, Hummus is scooped with flatbread (such as <a href="http://en.wikipedia.org/wiki/Pita">Pita</a>).<br />
<br />
<b>What you need </b>for 2 people:<br />
<br />
200 gr of chickpeas<br />
half clove of garlic<br />
half lemon juice<br />
a pinch of salt<br />
2 tablespoons of <a href="http://en.wikipedia.org/wiki/Tahini">tahini</a> (ground sesame seeds paste)<br />
2 teaspoons of paprika<br />
5 cl of water ( a small coffee cup)<br />
parsley or cumin<br />
oil<br />
<br />
<b>Let´s start</b><br />
<br />
Just mix all the ingredients in a whisk. Start first with the garlic and lemon juice. Then add the rest of the ingredients except the parsley, oil and the paprika.<br />
Serve it with some oil, paprika and parsley (or cumin) in the top.A little bit cold is better.<br />
Eat it with some flatbread.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_eM4cfkY49d8/TJuC7zpBc6I/AAAAAAAAAk8/msBr5afIAIg/s1600/IMG_4041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_eM4cfkY49d8/TJuC7zpBc6I/AAAAAAAAAk8/msBr5afIAIg/s320/IMG_4041.jpg" /></a></div><br />
Enjoy/ Bon ProfitMarta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com0tag:blogger.com,1999:blog-4057669038884972997.post-81218760798000471892010-09-21T07:34:00.000-07:002010-09-21T07:34:25.487-07:00Fritter or Culler ( Xurros )<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_eM4cfkY49d8/TJi-_9SJAuI/AAAAAAAAAkg/RryJ1ybY_bc/s1600/IMG_4018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_eM4cfkY49d8/TJi-_9SJAuI/AAAAAAAAAkg/RryJ1ybY_bc/s400/IMG_4018.jpg" width="293" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Xurros are made by just deep frying a sweet bread dough. Cheap and old tradition meal here. Normally you eat them with a cup of chocolate. The shape is commonly a strip.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>What you need for 2-4 people</b></div><div class="separator" style="clear: both; text-align: left;">1 big glass of flour</div><div class="separator" style="clear: both; text-align: left;">1 big glass of water and milk (2/3 water, 1/3 milk)</div><div class="separator" style="clear: both; text-align: left;">pinch of salt</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon of vinegar</div><div class="separator" style="clear: both; text-align: left;">sugar</div><div class="separator" style="clear: both; text-align: left;">oil</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">you need also some tool to make this long strip shape. If you don´t have anything, you can do some small balls instead.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Let´s start</b></div><div class="separator" style="clear: both; text-align: left;">In a saucepan, boil the milk, water, vinegar and salt. When it is hot, mix it with the flour.</div><div class="separator" style="clear: both; text-align: left;">Then put the mix inside the recipient you will do the shape mentioned before. Be careful as they should be or thin strips or small balls, because if they are thick or big, then it is going to be not enough cooked inside and it can be dangerous to fry.</div><div class="separator" style="clear: both; text-align: left;">Deep fry them. You can cut them before hand or afterward.</div><div class="separator" style="clear: both; text-align: left;">When you have finished, remove the extra oil and add the sugar. Serve them warm.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="http://2.bp.blogspot.com/_eM4cfkY49d8/TJi_Gbji84I/AAAAAAAAAko/yTCM8RDv2rw/s1600/IMG_4020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_eM4cfkY49d8/TJi_Gbji84I/AAAAAAAAAko/yTCM8RDv2rw/s320/IMG_4020.jpg" /></a></div>Enjoy/Bon Profit!Marta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com0tag:blogger.com,1999:blog-4057669038884972997.post-1380112794353519352010-09-21T07:15:00.000-07:002010-09-23T09:56:28.063-07:00Banana Tatin Tarte/ Tatin de plàtan<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_eM4cfkY49d8/TJi5WPhoKVI/AAAAAAAAAkM/e9UYQNXkTG0/s1600/IMG_3960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_eM4cfkY49d8/TJi5WPhoKVI/AAAAAAAAAkM/e9UYQNXkTG0/s400/IMG_3960.jpg" width="400" /></a></div><b><br />
</b><br />
Looking for an easy and delicious recipe? This is the one. Tatin tarte normally comes with apple, but this takes even less time and it is as great as the other one.<br />
<b><br />
</b><br />
<b>What you need</b><br />
<br />
60 gr unsalted butter<br />
3 tablespoons of sugar<br />
1 teaspoon of ground cinnamon<br />
orange zest<br />
puff pastry<br />
4 bananas<br />
<br />
Have a <a href="http://www.youtube.com/watch?v=MFjzLMb_36k">look</a> at this recipe I found in youtube. It will help you to understand the recipe. I use less sugar but more butter, but it is up to you.<br />
<br />
<b>Let´s start</b><br />
<br />
You should use a tray or any other recipient that you could then put inside the oven.<br />
This is an upside down tarte, so we first prepare what it will go into the top of it.<br />
Caramel is the most difficult part, but nothing to worry about, except that you should be a little bit careful not to hurt yourself. For the caramel, put the sugar, the unsalted butter, some orange zest and grounded cinnamon into the tray and cook it. You don´t need to remove it at the beginning (let the butter melt), till it starts to get light brown colour. Then remove it gently, and reduce the power in order to cook it more slowly. Add the bananas (you can cut them in advance the way you like), and let the banana be cooked for 2 minutes. Then add the puff pastry at the top of it, and prick it with a knife.<br />
Then put it in the oven for about 20 minutes 200ºC.<br />
Then find the right surface/recipient to flip it upside down. Be careful. And that is all.<br />
Serve it with some cream or with vanille ice-cream if you feel like.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_eM4cfkY49d8/TJi5Ohp6B2I/AAAAAAAAAkE/XPZVvAoBj2c/s1600/IMG_3967.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="168" src="http://3.bp.blogspot.com/_eM4cfkY49d8/TJi5Ohp6B2I/AAAAAAAAAkE/XPZVvAoBj2c/s200/IMG_3967.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_eM4cfkY49d8/TJi5Ohp6B2I/AAAAAAAAAkE/XPZVvAoBj2c/s1600/IMG_3967.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="http://1.bp.blogspot.com/_eM4cfkY49d8/TJi5eCY2HcI/AAAAAAAAAkU/4rO2WkqnInA/s1600/IMG_3970.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_eM4cfkY49d8/TJi5eCY2HcI/AAAAAAAAAkU/4rO2WkqnInA/s320/IMG_3970.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;">Enjoy/Bon Profit</div>Marta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com0tag:blogger.com,1999:blog-4057669038884972997.post-41992576244666436372010-09-15T13:21:00.000-07:002010-12-20T02:00:10.611-08:00Meringue with Raspberry & thyme custard (Merenga amb crema de Gerds i farigola)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_eM4cfkY49d8/TJEk_LvqEKI/AAAAAAAAAjQ/he-2apqjdSA/s1600/IMG_3743.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_eM4cfkY49d8/TJEk_LvqEKI/AAAAAAAAAjQ/he-2apqjdSA/s400/IMG_3743.jpg" width="300" /></a></div>This recipe was done as a collateral output from another recipe in this blog (<a href="http://catalancuisinecorner.blogspot.com/2010/09/raspberry-and-thyme-custard-tart.html">the Raspberry and thyme custard tart</a>). So have a look at it before starting.<br />
<br />
The truth is that the original recipe of the custard from Delicious magazine, the amount of ingredients needed are probably a little bit less in the reality, so I got extra custard. I kept the same amount in the post, so take that into account.<br />
<br />
What can I do with the <u>extra custard</u>?<br />
As you will see in the other recipe, there were 6 egg whites left (3 for the custard, and 3 for the pastry) that were not used in the recipe either, so the question was....and now..what I am going to do with these e<u>xtra whites</u>??!!<br />
<br />
So here it come the recipe I am posting here (for 6 people).<br />
<b><br />
</b><br />
<b>Let´s start</b><br />
<br />
With the <b>custard</b> left (about 1/3 of the total initial amount), I baked them for about 25 minutes in individual recipients (6 moulds) in the oven 180ºC. Be careful as they should have some kind of consistency, so be sure to bake it enough for all sides.<br />
<br />
While this is in the oven I prepared the <b>meringue</b>.<br />
Just whisk the room temperature whites (6) + a pinch of salt. Whisk them hard till it peaks. Add the sugar ( 270 gr ) and whisk it again until it holds very stiff peaks (better if you use caster sugar).<br />
Depending on the texture you desire (<a href="http://catalancuisinecorner.blogspot.com/2010/12/pavlova.html">Pavlova</a> like), you can add 1 teaspoon white vinegar +1/2 tablespoon cornstarch (corn flour). Pavlova a crust that is dry and crisp, with a soft marshmallow-like interior.<br />
For a regular meringue texture, this is not necessary<br />
<br />
Then put it in 6 individual recipients (similar size as before) into the oven 150ºC for 20 min or till it gets the texture you feel like.<br />
<br />
Serve it at room temperature like the pic.<br />
<br />
Enjoy/ Bon Profit<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_eM4cfkY49d8/TJEk3Sdv9gI/AAAAAAAAAjI/VVkvrLp-dXM/s1600/IMG_3744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_eM4cfkY49d8/TJEk3Sdv9gI/AAAAAAAAAjI/VVkvrLp-dXM/s320/IMG_3744.jpg" /></a></div>Marta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com0tag:blogger.com,1999:blog-4057669038884972997.post-31542943140977205182010-09-15T12:42:00.000-07:002010-09-15T13:23:13.718-07:00Raspberry and thyme custard tart (Tartaleta de gerds i farigola)<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_eM4cfkY49d8/TJEhWInX99I/AAAAAAAAAi0/XLNU-edQP9o/s1600/IMG_3742.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_eM4cfkY49d8/TJEhWInX99I/AAAAAAAAAi0/XLNU-edQP9o/s400/IMG_3742.jpg" width="400" /></a></div><br />
<br />
This is not a catalan recipe, but thyme is a very common thing here. I learnt this recipe together with Trine, a girl from Denmark that I met in France during these holidays. It was a lovely experience. She got it from the Delicious magazine, but I have made just a few changes.<br />
It tastes delicious, and it is not difficult if you have the right instrument to weigh up the ingredients!<br />
There is another post that use the same filling, that I would like you to read before baking this one, just if you prefer the other way. <a href="http://catalancuisinecorner.blogspot.com/2010/09/meringue-with-raspberry-thyme-custard.html">Have a look</a>.<br />
<b><br />
</b><br />
<b>You will need for 8 people</b>:<br />
<br />
2 large eggs + 3 yolks<br />
125 g caster sugar<br />
ground cinnamon<br />
2 tablespoons of cornflour<br />
600 ml double cream<br />
5 fresh thyme sprigs<br />
120 g raspberries, plus extra to garnish<br />
<br />
For the pastry:<br />
<br />
100g unsalted butter<br />
100g caster sugar<br />
3 large egg yolks<br />
200g plain flour<br />
pinch of salt<br />
<br />
<b>Let´s start</b><br />
<br />
-Make the pastry. Beat the butter and sugar together until fluffy, then gradually beat in the egg yolks. Add the flour and salt and mix until you can form a dough. Knead briefly, shape into a ball, wrap in cling film and chill for at least 10 minutes.<br />
-Preheat the oven to 200ºC. On a lightly floured surface, roll out the pastry to the thickness of a 50 p coin and use to line a deep (3 cm), 23 cm fluted tart tin. Prick the base all over with a fork and line with baking paper. Fill with rice. Place on a baking sheet and blind-bakein the oven for 10 minutes. Remove the rice and paper and return to the oven for a further 5 minutes until the pastry is lightly golden and crisp.<br />
-Whisk the eggs, egg yolks, sugar, some cinnamon and cornflour together in a bowl. In a clean pan, heat the cream with the thyme sprigs until almost boiling, then pour over the egg mixture. Stir to make a custard<br />
-Reduce the oven temperature to 180C. Strain the custard into the pastry case and sprinkle over some raspberries. Bake for 30 minutes until lightly set<br />
-Leave to cool slightly, then remove from the tin. Serve warm or at room temperature with a few extra raspberries and some cinnamon.<br />
<br />
In the original recipe: You can use vanilla pod with the seeds scraped instead of cinnamon . And you can also put some remaining thyme sprigs before baking it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_eM4cfkY49d8/TJEheAbY_VI/AAAAAAAAAi8/tx5Uws_0znA/s1600/IMG_3734.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_eM4cfkY49d8/TJEheAbY_VI/AAAAAAAAAi8/tx5Uws_0znA/s320/IMG_3734.jpg" width="320" /></a></div><br />
Enjoy/ Bon ProfitMarta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com0tag:blogger.com,1999:blog-4057669038884972997.post-57426266902131299882010-08-24T14:14:00.000-07:002010-08-24T14:15:08.968-07:00Zucchini (Courgette) and Onion Omelet (Truita de Carbassó i Ceba)<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_eM4cfkY49d8/THQyCVLkl_I/AAAAAAAAAiY/Osw0SlFlWyE/s1600/IMG_3585.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_eM4cfkY49d8/THQyCVLkl_I/AAAAAAAAAiY/Osw0SlFlWyE/s400/IMG_3585.jpg" width="362" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Today is about an special and delicious omelet that my grandmother used to make me for lunch. The taste for me is kind of sweet and I like it a lot. I told you about it in another <a href="http://catalancuisinecorner.blogspot.com/2010/05/spanish-omelet-truita-de-patates.html">post</a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">What you need <b>for 2 people</b>:</div><div class="separator" style="clear: both; text-align: left;">5 eggs</div><div class="separator" style="clear: both; text-align: left;">2 zucchinis</div><div class="separator" style="clear: both; text-align: left;">1 onion</div><div class="separator" style="clear: both; text-align: left;">salt and oil</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">There are 2 main important points here: </div><div class="separator" style="clear: both; text-align: left;">1. Don´t peel the zucchinis, it tastes much better like this</div><div class="separator" style="clear: both; text-align: left;">2. Let them be fried for at least 30 minutes...they should be sooo soft</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Let´s start:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cut the zucchinis in small pieces. Fry them slowly till they are very soft. Be generous with the oil. When they start to be soft, add the onion previously sliced. Let this fry for at least 15 minutes more. We want very soft zucchinis (don´t worry if they break or melt a little bit) and the onion should be cooked enough. Add salt.</div>While frying, break the eggs and whisk them gently in a big bowl.<br />
<div><br />
</div><div>Once it is done, add the onion and zucchini in the bowl with the eggs and avoid pouring the oil too. </div><div>Dump the mix in altogether in the frying pan with some oil ( 2 tablespoons of oil).</div>Then you have to be careful because the omelet easily can get stuck on the frying pan. To avoid it, shake the frying pan once in while. Also it is important to lean the saucepan back and forward while you separate it from the border. Egg will reach homogeneously all the omelet if you do it this way.<br />
<br />
Once you think it is done (it takes less than 5 minutes), flip it, and shove it back in the frying pan in order to cook the other side.<br />
And that is all. The most difficult part is flipping it, so for that be sure the frying pan is not very heavy and you have the right dish or lid and it is not slippery. I would recommend to check it beforehad. That is a clue step!<br />
<div><br />
</div><div>Check the <a href="http://catalancuisinecorner.blogspot.com/2010/05/spanish-omelet-truita-de-patates.html">Spanish Omelet post</a>. You will find some pics and further explanations about how to make an omelet.</div><div><br />
</div><div>Enjoy and Bon Profit!<br />
<div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_eM4cfkY49d8/THQyCVLkl_I/AAAAAAAAAiY/Osw0SlFlWyE/s1600/IMG_3585.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="http://4.bp.blogspot.com/_eM4cfkY49d8/THQyLtojNBI/AAAAAAAAAig/fvyO3K27PoY/s1600/IMG_3587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_eM4cfkY49d8/THQyLtojNBI/AAAAAAAAAig/fvyO3K27PoY/s320/IMG_3587.jpg" /></a></div><br />
</div></div>Marta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com2tag:blogger.com,1999:blog-4057669038884972997.post-88299013928887089682010-08-13T02:43:00.000-07:002010-08-13T02:48:37.085-07:00Tiramisú (Italian Dessert)<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_eM4cfkY49d8/TGUJ8p0n7SI/AAAAAAAAAhs/M9redOsZOTc/s1600/IMG_3437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_eM4cfkY49d8/TGUJ8p0n7SI/AAAAAAAAAhs/M9redOsZOTc/s400/IMG_3437.jpg" width="255" /></a></div><br />
It is summertime! I feel like baking and cooking but with temperatures it is very difficult. So the best thing is just avoid the oven. It is time for going to the beach. My favourites here are Sant Martí d´Empúries or Tamarit, in Catalonia.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_eM4cfkY49d8/TGUKMkISzvI/AAAAAAAAAh8/NRwC1_mij3U/s1600/IMG_3494.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_eM4cfkY49d8/TGUKMkISzvI/AAAAAAAAAh8/NRwC1_mij3U/s320/IMG_3494.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Well, about the tiramisu.....I love love love it!. There are more professional recipes than this, but it is difficult to find one that tastes better than this. And the most important thing: this is soooo easy.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>What we need for 4-6 people</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">250 gr Mascarpone cheese (please don´t use any other thing here, Tiramisu recipe is with Mascarpone)</div><div class="separator" style="clear: both; text-align: left;">small sponge cake / or 6 sponge fingers/ or 6 muffins (you can buy it or bake it) </div><div class="separator" style="clear: both; text-align: left;">about 150 ml of proper strong espresso coffee - (if you use a Nespresso machine, for a tea cup size use 5 capsules at least).</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons of sugar for the mix and 1 teaspoon of sugar for the coffee.</div><div class="separator" style="clear: both; text-align: left;">2 eggs</div><div class="separator" style="clear: both; text-align: left;">chocolate powder</div><div class="separator" style="clear: both; text-align: left;">Amaretto (the traditional recipe) or you can use Baileys too, it tastes great.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Let´s start!</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">First if you want to do the sponge cake or sponge fingers or muffins, start with it. In my case today as it is very warm here, I just bought it. I don´t want to use the oven today!</div><div class="separator" style="clear: both; text-align: left;">Depending on how you want to serve the tiramisu, it will be better a large cake or in my case, it does not matter as I will serve it in individual portions.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Second, start with making the strong coffee, so we will be able to use it when it will cool down.Then add 1 teaspoon of sugar and 2 teaspoons of amaretto or baileys.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Third, separate the whites from the yolks and whisk them hard until peaks. In another recipient mix the yolks with the mascarpone cheese and the sugar. Then we add the whites into this cream very slowly and we stir the cream slowly.<br />
<div><br />
</div><div>After that, we will use individual transparent recipients to serve it. I like it this way, but it is up to you. This way is very easy, you add a small portion of sponge cake to the bottom of it and press it till it is homogenous. Add some coffe mix (with sugar and liquor) till it is soak. Then you add the cream, creating a layer. Then add another piece of sponge cake, and then the coffee, and finally a generous layer of cream. </div><div>Do it with all the recipients at the same time, so you will realize the amount of cream and coffee that is left.</div><div><br />
</div><div>At the top of it, add the chocolate powder. </div><div><br />
</div><div>Put in the fridge for at least 8 hours. If you want to it for lunch, do it the night before.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_eM4cfkY49d8/TGUKEJhZaJI/AAAAAAAAAh0/D7S3pwXk4cU/s1600/IMG_3432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_eM4cfkY49d8/TGUKEJhZaJI/AAAAAAAAAh0/D7S3pwXk4cU/s320/IMG_3432.jpg" /></a></div><div><br />
</div><div>Enjoy! Bon Profit!</div><div><br />
</div>Marta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com0tag:blogger.com,1999:blog-4057669038884972997.post-83499352303242274422010-07-14T06:20:00.000-07:002010-07-14T07:05:37.116-07:00Coca de Iogurt amb Pastanaga i Poma /Yogurt Cake with Carrot and Apple.I am back from my holidays in Mexico, that is why you have not heard much about me. I love summertime, I was starting to miss these temperatures!<br />
Apart from my holidays there has been a lot of exciting things lately, ...but I am here again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_eM4cfkY49d8/TD21P7HdbKI/AAAAAAAAAhI/qqXza20mZ6w/s1600/IMG_3171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="http://4.bp.blogspot.com/_eM4cfkY49d8/TD21P7HdbKI/AAAAAAAAAhI/qqXza20mZ6w/s400/IMG_3171.jpg" width="400" /></a></div><br />
<br />
I wanted to bake something, but the truth is that I did not have much left on the fridge, so it should be something easy to do. And I found a recipe (<a href="http://elkiwiblau.blogspot.com/2010/06/la-coca-de-la-vicky.html">El kiwi Blau</a>) that reminded me the yogurt cake I used to do when I was younger. It is easy, and it is good. Why do you need more? But yes, I had to do something else, and as I like cakes that are soft and smooth, I have added an extra layer of carrot and apple mix.<br />
<br />
What we need:<br />
<br />
3 eggs<br />
250 gr flour<br />
16 gr baking powder<br />
125 gr yogurt<br />
150 gr sugar<br />
1 small glass of oil (same size as yogurt)<br />
1 apple<br />
<a href="http://3.bp.blogspot.com/_eM4cfkY49d8/TD21n_w0iQI/AAAAAAAAAhg/i2ETiT9J8Eg/s1600/IMG_3160.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/_eM4cfkY49d8/TD21n_w0iQI/AAAAAAAAAhg/i2ETiT9J8Eg/s200/IMG_3160.jpg" width="200" /></a><br />
For the filling:<br />
<br />
1 apple<br />
4 carrots<br />
5 tablespoons of sugar<br />
2 tablespoons of brandy<br />
<br />
<br />
Preheat the oven 180ºC<br />
Cut the apple in slices. Prepare the mold with some butter and flour.<br />
Whisk the eggs with the sugar. Add the flour with the baking powder (all sifted) and mix it well. Add the yogurt and the oil. Mix it well. Put the mix in the mold. Add the apple in slices on the top. Add a little bit of sugar.<br />
Put the mold in the oven for about 35 minutes, or till you check it is done (with a toothpick)<br />
<br />
While it is in the oven, prepare the filling for the cake. Peel the carrots and the other apple and let them boil.<br />
Once they are soft, remove the water and let them at room temperature. Add the sugar and the brandy. Mix it well.<br />
<br />
When the cake is out of the oven, let it cool down. We can use a cake cutter to divide the cake in 2 parts.<br />
Add the filling and ensure an even distribution. Join the two parts....and it is done!<br />
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Bon Profit! Enjoy!Marta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com0tag:blogger.com,1999:blog-4057669038884972997.post-35753884278934401382010-06-25T12:06:00.000-07:002010-06-25T12:08:31.048-07:00Working on the Icing/Frosting thing...<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_eM4cfkY49d8/TCT7NouQtEI/AAAAAAAAAg0/-3Xync-1ogQ/s1600/IMG_2789.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_eM4cfkY49d8/TCT7NouQtEI/AAAAAAAAAg0/-3Xync-1ogQ/s400/IMG_2789.jpg" width="400" /></a></div><br />
I have been cooking these days, but I have not been as proud of my recipes to publish them. Both were very good in taste but the exact measures of every ingredient should be checked again, as I was deciding it while I was cooking. So, I will let you know when I have the final recipe!. Lately I have kind an obsession with the icing in cakes and cookies. Here in Catalonia there is not a tradition in that, so, I have been checking different recipes in the web, but I have not find the one I like enough. I have found different interesting webs, like <a href="http://www.karenscookies.net/Cookie-Decorating-Videos_ep_73-1.html">Karen´s cookies,</a> that helped a lot though. But I did not have all the ingredients for it...what a pity!<br />
Any suggestions will be appreciated!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_eM4cfkY49d8/TCT7u1FcaAI/AAAAAAAAAg8/U3BX6ft5uv4/s1600/IMG_2403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="http://2.bp.blogspot.com/_eM4cfkY49d8/TCT7u1FcaAI/AAAAAAAAAg8/U3BX6ft5uv4/s400/IMG_2403.jpg" width="400" /></a></div>Marta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com0tag:blogger.com,1999:blog-4057669038884972997.post-79521093944633999902010-06-04T10:39:00.000-07:002010-06-04T10:43:01.163-07:00Pumpkin Cupcakes (Magdalenes de Carbassa)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_eM4cfkY49d8/TAkzDfJNC3I/AAAAAAAAAfE/0Nw-frKJqIE/s1600/IMG_2364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_eM4cfkY49d8/TAkzDfJNC3I/AAAAAAAAAfE/0Nw-frKJqIE/s400/IMG_2364.jpg" width="400" /></a></div><br />
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The truth is that I don´t really know it you will call that a muffin, a cupcake or a fairy cake...We will call that "magdalena" for sure. The truth is that we don´t have these differences here. I decided to do them because my sister is getting married and we are going to celebrate it with some friends this weekend, 2 weeks before the wedding day. We are just going to eat, relax and go to the beach. We are going to have a good time for sure!. I think I need it, it has been a weird and tough week.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_eM4cfkY49d8/TAkzKqLbwRI/AAAAAAAAAfM/pUizSMrl_Xs/s1600/IMG_2362.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_eM4cfkY49d8/TAkzKqLbwRI/AAAAAAAAAfM/pUizSMrl_Xs/s320/IMG_2362.jpg" /></a></div><br />
I have adapted the recipe from another blog, <a href="http://milyunarecetas.blogspot.com/2010/01/muffin-de-calabaza-y-corazon-de.html">Mil y una recetas</a>, and done some small changes.<br />
<br />
<b>You will need</b> for 40 cupcakes (if they are not big) (we are 12 people for breakfast):<br />
<br />
750 gr flour<br />
450 gr sugar<br />
40 gr baking powder<br />
5 eggs<br />
25 gr butter<br />
200 ml oil<br />
300 ml milk<br />
3 teaspoons cinnamon<br />
1 chocolate bar (or a little bit more if you want to put some inside too)<br />
1 orange<br />
1 teaspoon of salt<br />
coconut<br />
<br />
<b>Let´s start</b><br />
First preheat the oven, 180ºC (360F)and cut the pumkin in small pieces. Put it with just a little bit of water in the oven. It will take at least 30 minutes. You should be able to smash it with a fork after it. It should look like this.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_eM4cfkY49d8/TAkzfVIBX4I/AAAAAAAAAfc/mZh8hlfACMg/s1600/IMG_2356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/_eM4cfkY49d8/TAkzfVIBX4I/AAAAAAAAAfc/mZh8hlfACMg/s200/IMG_2356.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Once the pumpkin is in the oven, prepare the mix. </div><div class="separator" style="clear: both; text-align: left;">In a bowl add the flour, sugar, cinnamon. Mix it.</div><div class="separator" style="clear: both; text-align: left;">Then add the baking powder, salt, and the grated orange rind. Mix it</div><div class="separator" style="clear: both; text-align: left;">Then add the eggs, butter melted, oil, milk and 2 tablespoons of honey. Mix it</div><div class="separator" style="clear: both; text-align: left;">Here we´ll need the pumpkin. So smash it the way I showed you and add it here. Mix it well.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Divide it into different recipients and add a small piece of chocolate bar inside if you feel like. </div><div class="separator" style="clear: both; text-align: left;">Put it in the oven for about 20 minutes, 180ºC (360F)</div><div class="separator" style="clear: both; text-align: left;">Use the grill for 2 minutes at the end.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add some chocolate at the top (you can melt it easily at the microwave, just add a little bit of water or butter). Paint each cupcake. Then add the coconut.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><a href="http://4.bp.blogspot.com/_eM4cfkY49d8/TAkzY33ZcVI/AAAAAAAAAfU/aY0c8rurz54/s1600/IMG_2370.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_eM4cfkY49d8/TAkzY33ZcVI/AAAAAAAAAfU/aY0c8rurz54/s320/IMG_2370.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">Enjoy! Bon Profit!</div>Marta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com0tag:blogger.com,1999:blog-4057669038884972997.post-72131789667075440312010-05-29T02:57:00.000-07:002010-05-30T02:01:01.477-07:00Sweet dough (Brioche) (Brioix)<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_eM4cfkY49d8/TADRENCdxnI/AAAAAAAAAeU/UZAp8P1uvV0/s1600/IMG_2347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_eM4cfkY49d8/TADRENCdxnI/AAAAAAAAAeU/UZAp8P1uvV0/s400/IMG_2347.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When I was a child, my grandfather used to pick me up at school and he used to bring me a brioche as an afternoon snack. He was a baker. I remember the shape of the brioche he used to to for his grandchildren. It was a snail. I have not been able to find it anywhere, so I decided to do it myself. </div><div class="separator" style="clear: both; text-align: left;">I did not find the recipe, so I decide to check it and I find some information in "<a href="http://www.cuinaperllaminers.com/2010/03/brioix-de-richard-bertinet.html">La cuina per llaminers</a>" with a useful video of the chef Richard Bertinet (have a look at the <a href="http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough">video</a>).</div><div class="separator" style="clear: both; text-align: left;">Instead of a cake, I decided to do different shapes (between 6-8), like my grandfather used to do for me.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>The word brioche first appeared in writing in 1404, and this bread is believed to have sprung from a traditional Norman recipe. It is argued that brioche is probably of a Roman origin, but everybody agrees that French made this very popular. As you know Barcelona is close to the border with France (just less than 2 hours driving), so we have some fluent feedback from their excellent cuisine.<br />
<div>There is a famous sentence mis-attributed to Queen Marie-Antoinette, wife of Louis XVI, with regard to peasants who had no bread. When she was told about it, she pronounced "Qu'ils mangent de la brioche", commonly inaccurately translated as "Let them eat cake"...so it would be better translated as "So, eat brioche".</div><div><div class="separator" style="clear: both; text-align: auto;"><br />
</div><div class="separator" style="clear: both; text-align: auto;">For this recipe I used fast action dried yeast (Tesco) instead of fresh yeast (bakery) that I have been used lately. This comes with a sachet of 7 gr. you can use fresh yeast anyway but you will have to use the double, so 14 gr instead (have a look at the <a href="http://catalancuisinecorner.blogspot.com/search/label/Yeast">yeast</a> post for more info). My English teacher got me these two yeasts from London. Thank you John!!</div><div class="separator" style="clear: both; text-align: auto;"><a href="http://3.bp.blogspot.com/_eM4cfkY49d8/TADe8A34nUI/AAAAAAAAAeo/aCnVo-Q4J38/s1600/IMG_2298.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/_eM4cfkY49d8/TADe8A34nUI/AAAAAAAAAeo/aCnVo-Q4J38/s200/IMG_2298.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: auto;"><br />
</div><b>What we need</b> (6-8 people)<br />
<br />
255 g whole milk (or 220 g whole milk if you rehydrate the granulated yeast)<br />
14 g fresh yeast (or 7 gr of granulated dry yeast)<br />
500 g flour<br />
57 g butter<br />
50 g sugar<br />
5 g salt<br />
2 eggs<br />
1 egg for decoration<br />
chocolate for decoration and to fill it inside the brioche.<br />
<br />
<div class="separator" style="clear: both; text-align: auto;"><b>Let´s start!</b></div><div class="separator" style="clear: both; text-align: auto;">I used granulated dry yeast and I add some water (just 4 tablespoons). You have to take into account that if you add water here you have to reduce the amount of milk, so we want the same liquid at the end. </div><div class="separator" style="clear: both; text-align: auto;"><br />
</div><div class="separator" style="clear: both; text-align: auto;">First of all, heat the milk until it is around 37ºC (98,6 F). Don´t let it boil, we just want it warm.</div>In a large bowl, mix the flour and the yeast. With your fingertips rub the flour with yeast until it forms lumps.<br />
Add the butter, sugar, salt, eggs and the warm milk.<br />
With the help of a scraper, mix all ingredients until it forms an homogeneous mass (and very sticky).<br />
Then start to work the dough on a surface without flour if possible.<br />
Then we proceed to knead. Have a look at the <a href="http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough">video</a>, but the idea is to catch the air while you are kneading.. Repeat with your hands the process for about 10-15 minutes until the dough does not stick to the table. (It can take more time, it is not easy)<br />
When you have the sweet dough kneaded, keep it at room temperature inside a bowl with some flour and cover it with a damp dishtowel or tea towel.</div><div>When it reaches its double volume (about 1 hour and a half later), then you divide it into 6-8 equal portions. If you want to add a little chocolate in the middle, just flatten each portion of dough and place some pieces of chocolate and then close it and form the shape you feel like. In my case some snails, one heart and other shapes like a plait or a braid.<br />
Let them stand in two trays (they will grow so let some space in-between) on a non sticky paper for the oven until they double in volume (at least half an hour more at room temperature)<br />
Then paint them with a beaten egg.<br />
Cook in the oven preheated at 180 ºC (350 º F) for approximately 25-30 minutes until it is blond.</div><div>You can put some melted chocolate at the surface for decoration too.<br />
It is really worth it, it is delicious...and so soft!<br />
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</div><div><a href="http://1.bp.blogspot.com/_eM4cfkY49d8/TADl-UYVuvI/AAAAAAAAAe0/7dwD62aDdGc/s1600/IMG_2350.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/_eM4cfkY49d8/TADl-UYVuvI/AAAAAAAAAe0/7dwD62aDdGc/s200/IMG_2350.jpg" width="200" /></a><br />
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Bon Profit, Enjoy!</div>Marta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com1tag:blogger.com,1999:blog-4057669038884972997.post-49337144293905352762010-05-24T12:35:00.000-07:002010-05-28T06:48:22.658-07:00Spanish Omelet (Truita de patates)<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_eM4cfkY49d8/S_-6c20mbhI/AAAAAAAAAdo/WgT_PfezjjI/s1600/IMG_2290.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_eM4cfkY49d8/S_-6c20mbhI/AAAAAAAAAdo/WgT_PfezjjI/s400/IMG_2290.jpg" width="400" /></a></div><br />
<div><br />
</div><div>That is also called Tortilla de patatas in Spanish or Tortilla española. Tortilla in Spain is different than tortilla in Mexico. So don´t get confused.<br />
In Catalan we called it truita, but it is the same as in Spanish. The origins of this dish is not very well-known, but what is clear is that potatoes are originally from South America.</div><div>It can be made with potatoes or potatoes with onion. I like the latter the most.<br />
There are a big tradition of omelets and you can find a lot of different ingredients in it. The most commons in Catalonia are, truita a la francesa (just egg), truita de patates (the one I will explain it now), truita de samfaina (with red pepper and aubergine or eggplant), truita de carbassó (zucchini or courgette, normally with onions) , truita d´espinacs (spinachs), truita de mongetes (beans), ...etc.. My favourites ones: truita de patates, truita de samfaina i truita de carbassó. Yummy!<br />
I know this is a very basic cuisine...but it is very useful and it tastes so good!<br />
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Let´s talk about the Spanish Omelet:<br />
*As there are different <span class="Apple-style-span" style="color: #e69138;"><i>interesting </i></span><i><span class="Apple-style-span" style="color: #e69138;">options</span></i>, I have write them down in italics and in orange. These are quite common options that can be very useful too.</div><div><br />
</div><div><a href="http://3.bp.blogspot.com/_eM4cfkY49d8/S_rNAW8FTgI/AAAAAAAAAco/Rl2YrOd4Wuo/s1600/IMG_2212.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/_eM4cfkY49d8/S_rNAW8FTgI/AAAAAAAAAco/Rl2YrOd4Wuo/s200/IMG_2212.jpg" width="150" /></a></div><div>What you <b>need for 2 people</b>:</div><div>4 eggs</div><div>3 potatoes</div><div>1 onion</div><div>salt</div><div>olive oil<br />
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<i><span class="Apple-style-span" style="color: #e69138;"><br />
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<i><span class="Apple-style-span" style="color: #e69138;"><br />
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<span class="Apple-style-span" style="color: #e69138;"><i><br />
</i></span><br />
<i><span class="Apple-style-span" style="color: #e69138;">Amount of eggs or potatoes can vary a little bit. If you are cooking for more than 2 people, normally it is only 1 onion anyway.</span></i><br />
<br />
<i><span class="Apple-style-span" style="color: #e69138;">Options: with garlic (fried), with parsley, with milk, with green pepper (fried), ..etc</span></i></div><div><br />
<i><span class="Apple-style-span" style="color: #e69138;">There is people who also use garlic or green peppers in this recipe, and they fried them too, and others use also some baking powder (one spoon) to get it spongier or some milk (half a glass) and they mix it with the eggs.</span></i><br />
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<a href="http://1.bp.blogspot.com/_eM4cfkY49d8/S_rNI8adBHI/AAAAAAAAAcw/060YZ3eRa94/s1600/IMG_2217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/_eM4cfkY49d8/S_rNI8adBHI/AAAAAAAAAcw/060YZ3eRa94/s200/IMG_2217.jpg" width="150" /></a></div><div><div><a href="http://2.bp.blogspot.com/_eM4cfkY49d8/S_rNesKr5TI/AAAAAAAAAdQ/7hdC0PwNT1k/s1600/IMG_2234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
<div class="separator" style="clear: both; text-align: left;"><b>Let´s start.</b> First peel the potatoes and cut it in slices. Do the same for the onion. </div><div style="text-align: left;">Put the potatoes in some water for a while. Remove the water.<br />
As potatoes and onion have different times of cooking, I do it separately (in different frying pans). Normally I cooked the potatoes in a deep fryer and I fry the onion with oil in the frying pan I will use afterwards for making the omelet.<br />
<i><span class="Apple-style-span" style="color: #e69138;">(If you prefer a very soft omelet, don´t let the potatoes get toasted and use a lot of oil. It is up to you. There is also people that smash the potatoes too.) (Some people add some salt when frying the potatoes, I do it with the eggs, but it is a good idea too)</span></i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: left;">While frying, break the eggs and whisk them gently. Add the salt.<i><span class="Apple-style-span" style="color: #e69138;">(Some people add here some milk too) (Other people first whisk the whites and then add the yolks)</span></i></div><div style="text-align: left;">Once the potatoes are done and you have drained the oil put them together with the onion (be sure don´t forget to dump the extra oil out!).<br />
Mix the onions, the potatoes (drained and smashed if you want) and the eggs whisked in a bowl and then dump in altogether in the frying pan with some oil ( a little!).<br />
<span class="Apple-style-span" style="color: #e69138;"><i><br />
</i></span><br />
Then you have to be careful because the omelet easily can get stuck on the frying pan. To avoid it, shake the frying pan once in while. Also it is important to lean the saucepan back and forward while you separate it from the border. Egg will reach homogeneously all the omelet if you do it this way. The picture can show you a little bit what am I talking about.</div><div style="text-align: left;"><br />
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</div><a href="http://1.bp.blogspot.com/_eM4cfkY49d8/S_rNZMa0u6I/AAAAAAAAAdI/Qm2jgZ325pM/s1600/IMG_2226.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="181" src="http://1.bp.blogspot.com/_eM4cfkY49d8/S_rNZMa0u6I/AAAAAAAAAdI/Qm2jgZ325pM/s200/IMG_2226.jpg" width="200" /></a><a href="http://2.bp.blogspot.com/_eM4cfkY49d8/S_rNNEW1zaI/AAAAAAAAAc4/sSYLYaSDXV8/s1600/IMG_2221.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_eM4cfkY49d8/S_rNNEW1zaI/AAAAAAAAAc4/sSYLYaSDXV8/s200/IMG_2221.jpg" width="163" /></a><br />
<div class="separator" style="clear: both; text-align: left;">Once you think it is done (take less than 5 minutes), flip it, and shove it back in the frying pan in order to cook the other side.</div><div class="separator" style="clear: both; text-align: left;">And that is all. The most difficult part is flipping it, so for that be sure the frying pan is not very heavy and you have the right dish or lid and it is not slippery. I would recommend to check it beforehad. That is a clue step!</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #e69138;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: left;">Just all very basic. I have also attached a <a href="http://www.youtube.com/watch?v=mnqXpAp-I7o">video </a>I found in internet that it is a good approach to see what kind of problems you can find when flipping the omelet. I told you it is the most difficult part, but with the right skills and right stuff it is a lot more easier than it looks like here! The video is worth it though.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://4.bp.blogspot.com/_eM4cfkY49d8/S_-65vH4srI/AAAAAAAAAd0/ey4JSBMjipI/s1600/IMG_2289.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_eM4cfkY49d8/S_-65vH4srI/AAAAAAAAAd0/ey4JSBMjipI/s320/IMG_2289.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">With a mold you can get the shape you want. The sauce you see is with tomato, milk and just a little bit of flour.</div><div class="separator" style="clear: both; text-align: left;">Enjoy and Bon Profit!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_eM4cfkY49d8/S_-7ACciMAI/AAAAAAAAAd8/ZGdRrmJmMMs/s1600/IMG_2292.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_eM4cfkY49d8/S_-7ACciMAI/AAAAAAAAAd8/ZGdRrmJmMMs/s320/IMG_2292.jpg" width="240" /></a></div><br />
</div></div>Marta Soldevila Trepathttp://www.blogger.com/profile/04754219170421292456noreply@blogger.com0