FOOD HERE & THERE THEN & NOW
COMENIUS PROJECT LA MIQUELA (Bescan贸) & JANUSZ KORCZAK- GESAMTSCHULE (G眉tersloh)
CHAPTER ONE
POSTWAR COOKING RECIPES Someone said that "scarcity is the mother of invention" and so it is, no doubt. During the difficult years of the postwar imagination becomes an element for cooking. This arises a poor but honest kitchen. Cooking resources were not commonly found but many of the recipes herein are culinary gems. Seventy years after the end of the Spanish Civil War (1936-1939) many of these creations are still imaginative, are still topical and others simply remain in the memory of our elders. After the Civil war, Spain was really damaged, destroyed, devastated the fields, without provisions and completely isolated from the world. They won the ratio to control the distribution of goods in the battle against appetite. Soon it was found that the food supplied lacked the required minimum nutritional value. Hunger, appetite and hunger! There was only wine, hunger, poverty and lack of freedom. In this country of poor rediscovered vegetables, the wild sorrel, thistles and Cardellini, sweet potatoes, beets, borage or pods that are eaten as lentils and sucked like candy. The black bread barley, rye or corn that was hard to eat, wheat was scarce, bread or not throw a crumb, crumbs and return the vetchlings porridge (also barley and carob) with barley or roasted chickpeas prepared ereplacement coffee, not wasted anything, orange helmets were fries, potato leaves are smoked like tobacco ...Some joys for the body were in the form of soup, we know that any hot broth revives the body, the soul and puts you ahead. It has always been so from soups, garlic soup, this soup found in the peninsula made with small variations and everywhere is delicious. Potatoes also saved many stomachs ..... potatoes with all or almost all, anything that gave color or flavor and it was really good. A aliùås potatoes, ajilimojele that my grandmother said, the importance potatoes, potatoes and so poor .... an endless list. http://cuinaencatala.blogspot.com.es/2009/07/cuina-de-posguerra.html
FARRO Ingredients 2 people
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200g corn water 4 pieces bacon oil greaves salt
6
1h 10 min
Instructions First shred the corn with a pestle until it turns into flour. Then, pour the corn in a cooker and add water, a little amount of salt and the 4 pieces of bacon. After that leave it to simmer. After 10 minutes put the greaves in the cooker too and simmer it for 10 minutes more. Finally, switch of the fire and put it aside for a moment. This is a menu that in the wartime was very typical.
Irene Planas and MartĂ Vall
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FATS Ingredients -Bacon -Olive oil
2 people
6
10 min
-Salt
Instructions First of all, turn on the fire. Then, put the pan on the fire. After that, add a small quantity of olive oil. When the oil is hot, add the bacon. When the bacon is in the pan, add a bit of salt. After a while, mix it with a spoon. Once the bacon gets cooked, cover it with kitchen tissue. Then press the paper tissue to dry the left olive oil. Now it is ready to eat it!!
Sara Llach
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SOUP AND STEW Ingredients 1 people 5 l of water" " " " ½ hen 5 min ½ chicken 1 neck of lamb 400g bacon fat 2 veal cheeks 1 good black pudding 2 pigtails Instructions 300g bacon neck 1 breast of lamb Put cold water in a saucepan and stir the chicken, the bacon, the pigtail, lamb and the veal. Add the vegetables and cook for half an hour covered with nater. After nards add the chicken 2 large onions and cook for half an hour more. Then remove the carrots, cabbage and potatoes very careful 4 carrots with out making them. Also remove the chicken. Keep the meat in the broth. For the meat 1 stick of celery ball: We need 400 g bacon neck, 2 garlic cloves, parsley, 100ml of milk, - 80g bread crumbs, 2 2 leeks eggs, 6g of salt and 1’5 grams black pepper. Chop the bacon and mix it with garlic, salt, 3 potatoes, peeled pepper and parsley. Work the meat with your hands and tie it with bread soaked in milk and 6 cabbage leaves eggs. On a tray sprinkle some flour we make little balls and we boil them with the broth. 100g chickpeas Finally boil the noodles with the soup. It is important to put salt on the meat the day before. 120g of noodles It is advisable to use thick salt.
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Alba Teixidor and Aida Miquel 4
BREAD SOUP WITH MINT Ingredients " " " " " "
4 people
- Water - Mint - Bread - Oil - Salt - Egg
6
40 min
Instructions First, take half kg of bread and cut it into pieces, they shouldn’t be very small. Then, put some water in a pot and put some pieces of bread into the pot. Then cover the pot and let it settle until the bread melts. If you want to melt the bread faster, turn on the fire and pour some oil into the water. Meanwhile wash the mint and add them into boiling water. Then mix it with a beater to turn it blended. Whip an egg. Add some oil onto the pan and a pinch of salt finally pour the beaten egg too. Let it boil for about 5 minutes on high heat. Add the bread soup with mint and it´s ready. "
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Nora Massaneda 5
CRESPELLS Ingredients 1 person
- Flower - Eggs - Water
6
5 min
Instructions Put flour and water in a bowl and mix it. Meanwhile in another bowl, throw two eggs and mix it too. When both is finished put it together in a bowl. Pour some oil in a pan and with a soup spoon take a spoonful of the mixture and put in on the pan. After 30 seconds turn it around and after 30 seconds more turn it around then it's prepared to eat!
Andrea DiudĂŠ 6
POTATO OMELETTE Ingredients - 4 eggs - Potatoes - Olive oil - Salt
4 people
6
30 min
Instructions First wash the potatoes and chop them. Then put the oil into the frying pan and add the chopped potatoes with a little bit of salt and fry them. Then beat the eggs with a little salt and add the potatoes once beaten, mixing well with the beaten egg. Prepare a frying pan with two tablespoons of olive oil to cover the bottom of the pan. Pour the egg mixture and the potatoes. Shake the pan so that the omelette doesn’t get stuck in the pan. And finally put it on a dish. It is a very easy meal to make and very traditional in Spain. Now that you have the recipe, don’t wait to make it! Melissa Pérez 7
GRUEL (GACHAS) Ingredients - 3 tea spoonfuls oatmeal - Pint water - A little salt "
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2 people
6 12 min
Instructions Mix the oatmeal with a little cold water to make a paste. Put the rest of the water in a pan. Add the mixture and boil for 10 minutes. Add salt. Arnau Rubirola and Ernest Capdevila
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NOODLES WITH MEAT Ingredients
4 people
6
- Onion 50 min - Garlic - Tomatoes - Meat - Oil - Salt - Minced garlic and parsley - Noodles
Instructions First, peel two garlic cloves and put them into the pan with some olive oil. When the garlic cloves get brown, add some meat into the pan. While the meat is getting cooked, stir the meat with a wooden spoon to get it well-cooked. Meanwhile, take a pot and add some water in it. Make it boil for a while. Afterwards, peel the onion and chop it. Then put the chopped onion in a pan with some oil. After that, cut the tomatoes and put them onto the same pan. From time to time stir it with a wooden spoon. Leave it for a few minutes and add the meat to the sauce and mix it well with the wooden spoon. Let it on fire for three minutes more and add hot water. Finally, add the noodles. Let it boil for ten minutes and add the salt and the minced garlic and parsley. Let it cook for a few minutes more to get the noodles cooked. After fifty minutes, our dish is ready to eat. "
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Eva Torrent 9
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GUINEA FOWL DRUMSTICK Ingredients 2 people
- 8 guinea fowl drumstick - 1 litre oil - 100g onion - 1⁄2 bottle of cava - 1⁄2 bottle of chicken broth - 100g carrots - 100g leek - 200g white grapes - 1 dl tomato sope
6
1h 10 min
Instructions First of all clean, peel and chop the vegetables. Take a frying pan and fill it with 1⁄2 dl. oil and then, pour the vegetables into the frying pan. Fry the vegetables until they get brown. Next season the guinea fowl drumstick and coat in flour then fry it until it gets brown. When the guinea fowl drumstick gets brown, add the previous vegetables and the cava. Put it to broil in the oven. While it is broiling the cava evaporates. Put it in the chicken broth, and simmer all together. When they are cooked, separate the guinea fowl drumstick and blend with sauce. Put them in a plate, and serve hot. It is an original and delicious meal and very easy to do! Try it!
Laura Delgado and Marina Vidal 11
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POTATOES AND ZUCCHINI OMELETTE Ingredients - 2 or 3 potatoes - Oil - Onion - 2 eggs - Salt - Zucchini
Instructions First of all, turn on the stove, pour some oil onto the pan and put it on the stove. Secondly, peel the potatoes and cut them into pieces. When the oil is hot, put the potatoes into the pan. Now, take the onions and cut them into slices. Do the same with the zucchini and cut it in small pieces. Then, when the potatoes get brown, pour pieces of onions and zucchinis together into the frying pan. When the potatoes, onions and zucchini get brown, take them o from the stove and pour them onto a paper tissue so that the oil will get absorbed. Then, break the eggs, add a pinch of salt and whisk them with a fork. Now, pour the mix of potatoes, onion and Zucchini and mix them with the beaten eggs. Then, with not too much oil, pour all the mix inside the pan. When one side of the omelet gets brown, take a plate, put it on the frying pan and the turn the omelet upside-down. Both sides of the omelet must get a bit brown. Meritxell Torras 13
BOILED CABBAGE Ingredients -Cabbage -Water -Salt
4 people
6 30 min
Instructions First of all clean the cabbage and leave it with cold water. Once you have done this, cut the cabbage into pieces. Then put some water in a pot. While the water is boiled add a little bit of salt. Once the cabbage is cooked, it is ready to be served.
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POTATOES WITH TOMATOES Ingredients -Potatoes -Tomatoes -Oil -Salt
4 people
6 45 min
Instructions First of all fry the potatoes in a pan. When the potatoes get brown put them in a bowl and then put the tomato in a pan, with olive oil and a little bit of salt. When the tomato is fried pour it onto the potatoes in a pan, mix it a little bit and then put it on a plate. And finally you can eat.
Sergi Redondo 15
CHICKEN CROQUETTE Ingredients - Cooked chicken - Oil - Onion - Milk - Salt - Eggs - Breadcrumbs
4 people
6 1 hour
Instructions First chop the onion in very small pieces. Shred or chop chicken. Pour oil in a frying pan and sautĂŠ the onion. Add the chicken and add some salt. Then add 5 tablespoons of flour. And when it turns into a sticky mixture, add milk step by step. Put it all for 8-10 minutes in a pot on the fire. Leave it aside for one hour. Coat croquettes with breadcrumbs and a beaten egg. Finally fry with hot oil. These croquettes are delicious!
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SPINACH OMELETTE Ingredients - A handful of washed spinaches - Some oil for the pan - 4 eggs - 3 o 4 pine nuts
2 people
6
15 min
Instructions First of all, put some oil to the pan and after that add the spinaches. Cover pan with a lid. When spinaches get soft, add a handful of pine nuts and then let it cool down. Then, break the eggs and pour them into a bowl. Beat the eggs with the fork. Then, add the spinaches with the nuts with the beaten eggs. Mix it a little bit and it’s ready to start the omelette. On low fire, pour the mixture in the frying pan. After a minute, flip the omelette and repeat this process twice or three times. When both sides of the omelet get brown, let it cool down. Now the omelet is ready to eat. Joel Serrat 17
CHICKPEAS’ STEW Ingredients -" -" -" -" -" -" -" -" -"
1 kilo chickpeas 600g pork ribs 6 pork sausages 6 pieces breast chicken 1 big onion 1 big ripen tomato 4 garlics 4 parsley branch 2 bay leafs White wine
4 people
6
1h
Instructions Put 1 kilo of chickpeas in water with 1 tablespoon of bicarbonate the day before. The next day, put the chickpeas to boil with a half-litre water. When they are cooked, put them aside. SautĂŠ the chickpeas in a clay pot, with 4 tablespoons olive oil, chop the 600 grams pork ribs and mix the chickpeas with 6 sausages and 6 pieces of breast chicken cutted into squares. When it gets Brown, put aside and cool down. With the same oil, put one chopped onion an 4 garlic cloves with the same size. When it browns, put tomato soup and some pieces of parsley. Stir it, and put it on the fire during 10 minutes with some white wine. Mix the strain chickpeas in the clay pot with the meat and half-litre water and 2 bay leafs. Simmer all the mixture. Put salt or pepper to be taste, and... ENJOY YOUR MEAL! 18
COD SAMFAINA 5 people
Ingredients - Cod - Onion - Eggplant - Zucchini - Red pepper - Green pepper - Tomato - Oil - Salt - Flour
6
1h 30 min
Instructions First, peel and cut the onion. Chop the green and red pepper. The eggplant and Zucchini. Grind the tomatoes. Drain the cod and remove the spines. Next, coat the cod with flour. Then, fry it. Then put the cod onto a pan. Next , fry the onion in the same pan as the cod, then add the green and red pepper, the zucchini. Finally fry all together with the tomato. Then cook the vegetables on low heat. And finally serve the cod with the vegetables.
Oriol Collell 19
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ROAST GOOSE WITH ONIONS AND GARLIC Ingredients - A goose for 7 or 8 kg - Two onions - Garlic - Olive oil - A tablespoon pork fat - Some bay leaves - Cognac
2 people
6
1h
Instructions Take the goose, slice it into small pieces and cook it into a saucepan. Add the garlic and the onions. After a few minutes, introduce the cognac and the bay leaves for giving some flavour. Introduce some water, cover them and simmer for a couple of hours. After two hours reduce a little bit the heat. Put it aside for a quarter of hour and serve it on a dish. This is a typical old dish from after the civil war that my grandparents ate.
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SOAKED WITH RED WINE Ingredients - A slice bread - Cup red wine - A lot of sugar
2 people
6
1h 10 min
Instructions First slice the bread into thick slices. Second pour a cup of red wine on the bread slice until it gets soaked with wine. Finally, pour three tablespoons of sugar on the slice and sprinkle them well, using a tablespoon. I recommend you to wait about two minutes before eating it so that the flavors get mixed.
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RED BEANS Ingredients 2 people
-Red beans -A leek -A carrot -A garlic -Chorizo -Still water -A garlic clove.
6
50 min
Instructions Firstly pour the red beans into a pot and soak them with tap water during all the night. Next morning chop a leek, a carrot, garlic and some pieces of chorizo and put them into the pot. Then boil it. When it starts to boil, pour cold water, reduce the heat and simmer it. Stir it for 2 hours. Finally when the beans are soft add a garlic clove into the pot. It is a typical meal from the north of Spain, I hope you will enjoy the meal!
Claudia Barrera 23
POTATOES WITH GARLIC AND OIL Ingredients - Potato - Garlic - Oil - Salt Parsley
2 people
6
1h 10 min
Instructions First of all, boil the potatoes with skin. Boil the potatoes 15-18 minutes. Remove the potatoes of the water, and let them cool. In the meantime, prepare the garlic with oil. Peel the potatoes, and cut them in dices. Add garlic with oil to the potatoes, and pour them on a dish. Finally, add parsley over the potatoes.
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GURULLOS POLLEROS Ingredients -
Potatoes: 1 kilo. Tomatoes: 2 units Dried red pepper: 1 units Green pepper: 1 unit Flour: 1⁄2 Kilo Onion: 1 unit Oil Salt: a some Water: 2 or 3 liters Parsley: 2 unit Chicken: 1 unit by person
2 people
6
2h 10 min
Instructions First, clean and chop the red peppers. Then, fry them and after a few minutes, remove them from the pan. Fry onion, when well fried add the tomato and for a while and then, pour water and add green pepper. Boil it for a quarter of an hour and put the fried red pepper in pestle. Boil for 10 minutes. Peel and cut the potatoes and add them to the pan. Pour the vegetable broth from the pan in a pot with flour. Stir it to get a batter and “gurullos” (it is a kind of noodles) pour all the ingredients back to the pan and after 15 minutes it is ready to be served and eaten.
Pau Torres
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APPLES IN SUGAR SYRUP Ingredients 2 people
- Apples - Sugar - Lemon - Water
6
40 min
Instructions First, cover the frying pan with sugar. When the sugar gets brown, put lemon juice with a little bit of water. Next, let sugar get caramelised. Don’t stir the sugar syrup with a spatula. It would get stuck to the spatula. Mix the sugar syrup on the same frying pan. Cut the apples with the size of moons and bake them for two minutes. Finally, add the sugar syrup to the apple.
Cristina Masachs 26
BOULING SOUP Ingredients -
Stale bread Vegetable broth Clove of garlic Olive oil Carrots Potatoes Onions Zucchini
4 people
6
45 min
Instructions Cut directly the bread as thin as you can. Peel and cut a clove of garlic and put it with the bread. Then, put a dash of olive oil on the bread. After that, put all the vegetables (the carrots, the potatoes, the onions and the zucchini) in a pot with water and a pinch of salt and boil it. When the broth is ready, take all the mixture, and throw it into the broth. Cover the dish for a half minute and then, it is ready for eating.
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ARRĂ’S A LA CASSOLA Ingredients - Rice - Meat (head, liver) - Onion - Tomato - Water - Oil - Salt
1 person
6
5 min
Instructions First, chop the onion and garlic and grate tomatoes. Pour some oil onto a pot on low fire, add the meat and cook it until it gets brown. Meantime, crush some garlic cloves, parsley and a pinch of salt. Get a blend. Remove the meat from the pot and keep it aside. In the same pot, fry the garlic and onion for a while. Then, add the grated tomatoes and some white wine. Stir the sauce and add the meat. And after a couple of minutes, add some rice. Four minutes later, pour some water and salt. When it begins to boil, add the mixture of garlic, parsley and salt. Let the rice boil for about 15 minutes. Let it cool down. Now it is ready to be served. Albert Taberner 28
BREAD SOUP Ingredients - Dry bread. - Vegetable broth - One egg
1 person
6
45 min
Instructions First take the dry bread and slice it into little pieces. Take the broth and pour it into a pot. I is the broth that you use to cook the vegetable for the lunch, like potatoes, carrots, beans…Then, boil it on high fire and put it directly to the dish. Finally, add an egg quickly when the water is boiling. My grandparents used to eat this for dinner. I never ate this before, but I hope that someday I’ll try. It’s a simple, fast and easy recipe to do. Try it! Rut Joanmiquel
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BUCKWHEAT PUDDING Ingredients -4 Cups buckwheat flour
- 1 lt of water - 1 1/2 teason oil - 1 cup sugar - Honey
2 people
615 min
Instructions Heat the water to boil. Add in 4 cups of buckwheat flour and keep it hot while stiring it for 8 minutes. Pour it in a pudding mold and let it cool down. When cooled down, put it into the fridge and leave it there for several hours to get a firm and thick consistency. Unmold the pudding and cut it into slices. Warm some oil in a pan and fry the slices until it gets brown. Add some sugar/honey on top and they are ready to eat at breakfast or tea time. Marc Purroy
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SWEDE CARROT STREW Ingredients - 2l stock - 2 pounds of swedes - 1 pund of carrots - 他 pound of lightly smoked bin of pork. - 3-4 sausages for cooking - bay leafes - salt, pepper
4 people
6 1 hour
Instructions Peel the swedes and the carrots, then cut them into cubes, cook the bay leafes in the 2lstock, ca 45 min and put the lightly smoked bin of pork.
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APFEL STRUDEL Ingredients - ½ Pound Flour - 1 Egg - 1/8 Liter Water - 2 Pound Apples - Ÿ sour Cream
4 people
6 1 hour
Instructions Make a dough out of flour, egg, oil, water and a little bit of salt. Chop the apple in little slices and mix it with the other ingredients. Strech the dough on a baking tray and smear the edges with oil. Turn two sides over and roll up the strudel with the help of a cloth. Put on the baking tray, and add melted butter. Bake it for 45 minutes in the ofen at 180 degrees.
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BEANS, PEARS UND BACON Ingredients -1½ pound beans - 4 pears - 1 bacon
4 people
6 1 hour 30 min.
Instructions First, cook the bacon for about one hour. After that, add the beans and pears. If everything is cooked, bind the liquid with the flour. Garnish the dish with parsley and salt potatoes.
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BOHNENMEHLSUPPE Ingredients - 4ts bean-flour - 1l water - salt
4 people
6 45 minutes
Instructions Mix bean-flour with water. Then, cook everything and season it with salt.
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BROTSUPPE Ingredients - 1 onion - 2 garlic cloves - 200g old bread - 3cs butter - 1 ½ beef stock - Salt - Pepper - ½ bund of chives
4 people
6 1 hour 30 min.
Instructions Peel the onions and the garlic cloves and chop them into dices. Cut the bread into 1cm dices. Wash the bund of chives and cut it in slices. Put 1cs butter in a pan and melt it. Fry the onions and the garlic cloves. Take it off the cooker. Melt the rest of the butter in another pot. Add the bread dices and roast them. Heat the beef stock and add it to the bread dices. Season it with salt and pepper and wait a little bit. Serve it on a big plate and sprinkle some chive slices over it
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ERBSENEINTOPF Ingredients - 500g peas - 100g celeriac - 100g carotts - 1 stick leek - 2 onions - 300g potatoes - 100g bacon - 20g lard - 1ts marjoram - 2l Water - 8ts vegetable consommĂŠ - white pepper - salt
4 people
6 2 hours
Instructions Melt the lard at a low temperature. Then, add the diced bacon and onions, a bit later add the cut carrots, celeriac and chives. Cook at high temperature and wait for a little while. Add 1 liter of water and stir everything. Then, add the peas and the rest of the water. Wait until it boils. Next, add the vegetable consommĂŠ and marjoram. Then, cook at lower temperature. Wait for 20minutes, add the potatoes and let it cook for 40minutes. Stir it several times while cooking. Season everything with salt, pepper and parsley. SUGGESTIONS: You can use up to 200g more bacon if you like.Unpeeled peas can also be used, but they have to put into water for 12 hours. 36
Gerรถstete Grieร suppe Ingredients - 60g-80g semolina - 2l water - leek - celeriac - 1 carrot - 2ts peas - salt - bouillon extract - parsley
4 people
6 50 minutes
Instructions Roast semolina flour and cook the dish like oxtail soup.
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Kartoel-Zwirl Ingredients - 1kg cooked potatoes - 4ts flour
4 people
6
1 hour
Instructions First, grate potatoes into a bowl and season it with salt. Then, add a little bit of flour and mix with a fork. Put everything in a hot pan with oil. Next, fry until it is gold-brown. Add some oil if you want. You can serve it with sauerkraut." "
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Kartoelschalensuppe Ingredients - Peel of clean potatoes - Water - Salt
3 people
6
1 hour
Instructions First, peel the potatoes and cook them until they’re soft. Pass everything through a sieve. Add water as much as you want and season it with salt." " " " " " "
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Maisbrot Ingredients - 1 egg - 1 cup of milk - ¼ cup of oil - 1 cup of flour - 2ts sugar - 4ls baking powder - ½ls salt - ½ cup of corflour - ½ cup of mashed-potatoe-powder (instant)
6
4 people 45 minutes
Instructions Heat the oven (200°C) and grease a cake tin. Then, mix milk, an egg and oil. Next, mix rest of the ingredients in another bowl. Add the egg-mixture slowly and put everything in the cake tin. Bake it for 20 minutes." " " " " " " " " " " " " " "
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Mehlkl端tensuppe Ingredients - flour - water - low-fat milk - salt
3 people
6
1 hour 15 minutes
Instructions First, make a dough out of flour, water and salt. Then, form little dumplings and cook in low-fat milk. " " " " " " " " " " " " " "
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Süße Milchsuppe Ingredients - 100g barley groats - 1l water or 1l low-fat milk - 60g starch powder - vanilla aroma or pudding powder - salt - sugar
2 people
6
1 hour
Instructions First, cook the barley groats in salt water and add milk to it. While mixing, add starch powder or pudding powder. Later, add sugar or vanilla aroma as much as you want. Next, roast the flour in a little bit of fat and add a lot of caraway. Then, add more water and season it with salt and let it cook. Finally, put everything through a sieve (don’t eat the caraway). Cook it again with pearl barley." " " " " " " " " " " " "
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Wurstbratlinge/grilled sausageses Ingredients - 500g boiled potatoes - 150g liverwurst or mettwurst - Some flour - Chives - Shortening for baking
4 people
6
1 hour
Instructions Chafe the boiled potatoes, mix with little pieces of the sausages and some flour. Then, mix it to a dough. Taste it up with the chives. Bring the ``Bratlinge`` in a good form and bake it with the shortening." " " " " " " " " " " " " " " " " " "
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Marzipan from 1942 Ingredients -" -" -" -" -"
500g semolina 500g icing sugar 1 tablespoon of butter 1 ½ flasks of bitter almond aroma 4 tablespoons of milk
4 people
6
1 hour 15 minutes
Instructions Warm the icing sugar, milk and butter a little bit, mix it and let it cool down. Put in the almond aroma and add semolina slowly. Wait for 30 minutes. Form little balls and roll them a bit in cocoa powder.
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Jamstrudel or Warstrudel Ingredients - 850g wheat - 200g sugar - 3 big eggs - 300 ml milk - 130g lard - 1 pck baking powder - Jam of choice
4 people
6
1 hour
Instructions Mix all the ingrediens together. It may be bit sticky, but should not stick to your counter. If it sticks, apply wheat on your counter.
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CHAPTER TWO
KITCHEN ITEMS
Ballon whisk A balloon whisk is a cooking tool used to blend ingredients. Its process is known as whisking or whipping. Those balloon whisks are usually used to whip white eggs. The wire whisk (the common one) was invented in the 19th Century. They are very useful.
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My family has had this balloon whisk since 1940 when my grandfather’s parents opened a Bar in Barcelona. They needed it to make omelettes, cakes… Nowadays these tools are disappearing and it’s becoming more difficult to get them. But in 1940 it wasn’t complicated to find those objects. My grandfather’s mother got one in a little blacksmith’s in front of his house. A balloon whisk consists of a long, narrow handle that has some wire loops in the end. In the present these tools haven’t disappeared yet but the electronic whisks are slowly replacing them.
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Bread toaster
My grandparents have had this item since 1999. They got it in an hardware store. This item is for toasting bread. It is grey and black and it is square with two holes at the top to put bread in. "
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Mortar and pestle Fifteen years ago, my grandfather gave me this object to make Catalan sauce. This object is approximately fifteen years old.
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I acquired it because I had to do this English task and my grandfather gave it to me. It is made up of a stone pestle and a wooden mortar. It is used to grind and to make sauce. My grandfather was the person that used. Here we can see this old object and next to it we can see the same object that we use nowadays.
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Coffee machine
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Here we have got a coffee machine. Its function is to make coffee. I took this old object from my grandmother’s house which is next to my home. She has had it since 1970 more or less. My family says “It makes the best coffee in the world!”. I don’t know if it is true because I hate coffee. For me, it is the worst drink in the world. It is made up of aluminium and plastic. The modern object is more complex than the old object. But the modern object is more automatic and faster than the other one.
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Casserole dish with spatula
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In this picture we can see a stew with a spatula, but not the modern one, the antique one. I don’t know how long this item has been in my family but I think it is around 50 years old. My grandparents have had this object since they were children, 10 or 11 years old approximately. They bought it in a shop for cooking meals at home. This object is for cooking meals and it allows you to prepare lunch, dinner‌ The item is made of pottery which was the only material that could come into contact with fire and the spatula is made of wood for the same reason. Nowadays there is a modern version of this antique object.
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Coffee grinder
My grandmother bought this item when she was 20 years old and she still has it now. She worked in a café and she thought that it would work better with this item. The coffee grinder is white. It is made up of wood and it has the shape of a square. It has a handle to grind the coffee and a drawer to collect the coffee when it has been grinded. Nowadays, my grandmother doesn't use this " coffee grinder because it's outdated. Now she uses the coffee machine that is more practical and easier to use but she wants to keep it because it brings good memories to her.
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Plate In one closet of my grandmother ’s kitchen, there was an old dish of my great-grandfather. It has been there since approximately 1940. I think that my grandfather had this object for the widget of their parents, it was a present from some relative. Since then my family uses this dish. Actually, my grandmother uses it to serve the fruit and sometimes slices of toasts. " It is a deep dish made from porcelain. It
is white with little blue birds in the border and is painted with a blue line in the outline. This object is light and small so it is comfortable to use.
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Another plate This plate has been used since postwar. One day, looking around my grandfather’s house, I found a box with a lot of objects. This plate was the most boring but the most interesting one. Behind this plate there is a story. I asked my grandfather if he could tel l me why this plate wa s so interesting.
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This plate was from the war. People didn’t have plates of glass because there wasn’t so much money. Also the glass plates could break very easily and there wasn’t money to replace them. This plate was also used by my grandfather in the war to eat. This plate is very old and ugly because it has got a lot of bumps and it is deformed. It’s grey and looks a little bit dirty. This object brings my grandfather good and bad memories back from old times. I thought it was interesting to describe this object because it is important to remember how they lived in those times.
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Hooney spoon THE OLD HOONEY SPOON The honey spoon is an object that we used in the past to take the honey from the bottle and put it in a somewhere else. This object was very handy. It’s made up of wood. It’s quite difficult to wash.
THE NEW HONNEY SPOON The new honey spoon is not very different from " the old model. Rarely you can find a metallic honey spoon. The most common one is the wooden honey spoon. The form and the functi0n of the spoon are the same as the old model. This one is easier to wash.
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Iron glass
This object is an old glass iron. It has belonged to my grandmother since she was 4 years old. She gave me this glass 5 years ago, when I was little, because she told me that I had to keep it.
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It is for drinking water or another beverage, but I use this as a decorative object, because I do not want to break it. It is a strange big brown Catalan iron glass.
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Can of biscuits
This object is a can of biscuits. You keep biscuits, chips … This belongs to my grandmother. She has had it for about 20 years, and nowadays my mum uses it for keeping cereals. This can is 15 cm high. On it, you can see a picture of a greengrocer’s and people buying food in a shop. "
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Pan
My family have had this item for more than one-hundred years. My grandmother got this from her mother. The mother of my grandmother bought it in a shop.
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We use it to cook dierent types of food. But we normally use it to cook paella, but only on special occasions such as Christmas. It is big and brown, it is made of pottery. It has got a lot of cracks on it. It looks really old.
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Salamander
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This item has been at home since I was six years old. This item was used to burn sugar of the desserts. Nowadays, people use another type of item called pencil torch that does the same but without fire. My famil y got it since the grandfather of my mum died. He bought it in a shop from a little village where he went on holiday. My mum loves the desserts that he made with this item and for this reason when he died my grandmother gave it to my mum.
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Steelyard balance My kitchen item is a strange weighing scales called steelyard weighing scales, and in Catalan it is called romana. The steelyard weighing scales was invented about the 5th and 4th centuries ago, but this steelyard balance is dated from the year 1900. This instrument has a lot of history because it belonged to my grandparents and then it was inherited by my uncles. A small steelyard could be used as a portable device that merchants and traders could use to weigh small items of merchandise. "
The steelyard comprises a balance which is suspended from a pivot which is very close to one end of the beam. The two parts of the beam which flank the pivot are the arms. The arm from which the object to be weighed is hung is short and is located close to the pivot point. The other arm is longer.It is graduated and incorporates a counterweight which can be moved along the arm until the two arms are balanced about the pivot, at which time the weight of the load is indicated by the position of the counterweight.
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Spoon My f a m i l y h a s h a d t h i s s p o o n f o r approximately seventy years, but we do not know how our family acquired this spoon in the pa st. About sixteen years a go my grandmother gave the spoon to my mother at her wedding, and now its our spoon. Now no one uses this spoon, because it is very old and a little bit rusted, but when we used this spoon in the past we used it to make tea " infusions or as a normal spoon. It is a little spoon made of metal with a handle made of plastic. It has a cover with an equal shape like the spoon. The spoon and the cover have got a lot of small holes on it. It is very old, and for my family this spoon is like a treasure.
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Teapot
I have had this item since my parents got married, so it is 24 years old. It was a wedding present. The teapot came with some cups and saucers. My grandparents gave this present to my parents. This teapot is for serving tea. "
It is big and heavy. It is white with blue dots and a line of blue feathers. It’s made of china and it was made in Italy. Now, the modern teapots are made of glass and plastic. Their shape can be dierent. They can be circular or squared. If the teapot is made of plastic, they can be colourful.
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Weighing scales This item is from 1968. It was a present from my great-grandmother to my paternal grandmother. She bought it in her favorite shop in Bescan贸 when they moved here. It is used for weighing food to be cooked. It weighs the ingredients one needs for cooking. Nowadays, the present weighing scales measure the weigh by pressing a button, but with this one, which is older, one must move the weights in order to find out the numbers of grams and then one could see how much the food " weighed. It is made of iron so it is not as light as the new weighing scales. It consists of two parts. There is a kind of platform where you place the food on and a bar with the numbers drawn on it which indicates the w e i g h t o f t h e p r o d u c t . No w i t l o o k s a b i t rust-coloured but in the past, it was grey, red and black (like in the picture). 63
CHAPTER THREE
MODERN CUISINE
CHOCOLATE SPONGE CAKE Utensils " " " "
- Â Hand blender - Siphon - Plastic glasses - Microwave
Ingredients " " " " " " "
-" -" -" -" -"
80g ground and sifted almond. 25g sugar 80g egg yolk 15g cocoa 90g water 55 sifted flour 125g egg white
Instructions First, pour the mixture of the siphon into the plastic glasses, half glass only. Heat the glasses for 40 seconds in the microwave. After 40 seconds, let the glass cool down with the chocolate sponge cake. Unmold the chocolate sponge cake. Now it’s ready to eat. 65
YOGHURT SPHERES Utensils - Bowl - Spoon - Plate
Ingredients - Calcium alginate - Yoghourt - Water
Instructions First, take a bowl and add water and calcium alginate. Mix them. Then, take the yoghurt with a syringe, and drop by drop the yoghurt in the water. Then, wait for 30 seconds. After the 30 seconds, drain the yoghurt and pour them into another bowl with only water. Let it cool down for 30 seconds in cold water. Then, serve it on a plate.
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CHOCOLATE ROCK: MALTODEXTRINE Utensils -
Spatula Tablespoon
Ingredients " " " " "
- Â " 40g maltodextrine 5g powdered cocoa -" 5g cocoa paste -" 15g olive oil -" Maldon salt
Instructions First, mix 40g of maltodextrine, 5g of cocoa paste, 15g of olive oil and maldon salt in a bowl with a spatula. With a tablespoon take a portion and with another tablespoon create the chocolate rock. After that, put the chocolate rock on a tray with ice. Few minutes later, when the chocolate rock gets cold, with a spatula, put them on the tray. Finally, sprinkle some powdered cocoa on them.
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LEMON AIR Utensils -
Hand blendeR High bowl Spoons Citrus squeezer
Ingredients - 200g Lemon juice - 50g sugar syrup - 500g Water - 3g Lechitin
Instructions First, take lemons, cut them in half and with the citrus squeezer make 200g of lemon juice. Then, put 500g of water in the high bowl, and add the lemon juice, the sugar syrup and the lecithin. When all of these ingredients are inside the bowl mix them with the hand blender. Finally, take one of the spoons to lay the lemon air on the dishes.
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MANGO FOAM Utensils - Siphon
Ingredients "
- Â 200g cram
" "
- 20g mango puree - 20g sugar
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Instructions First of all, pour 200g of cream inside it. Secondly, add 20g of mango puree and 20 g of sugar. Thirdly, shake the siphon. Finally, press the siphon and pour the mixture onto the dish.
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MINT JELLY Utensils - Induction cooker - Small silicone mold - Small saucepan
Ingredients - Ice - Mint water: 300 g fresh mint/ 20ml water - 5 jelly leaves
Instructions First, put 120 ml of water into a small saucepan to boil. Then we add 300 g of fresh mint and leave it to infuse. Add 2 leaves of jelly into the saucepan and shake it. After that, pour the mint jelly water in a small silicone mold full of ice and let it cool down for 10 or 15 minutes. Finally, remove the mint jelly.
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THE FINAL OUTCOME (COMPLETE DISH)
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CHAPTER FOUR
TRADITIONAL CATALAN CUISINE
“Pollastrons”, the Catalan way Ingredients -
4 small chickens 2 sweet onions 150 cl mature wine 4 plum tomatoes 1 handful of dried plums 1 handful of pine nuts Olive oil, salt and pepper
4 people
6
45 minutes
Instructions We soak the tomatoes with in mature wine for 12 hours. In a wide pan with a splash of olive oil, we will brown the seasoned chicken. When pollastrons are very soft, add the chopped onion and let it sauté on a medium heat for 20 minutes. Then we flip the small chicken. Add the wine we use it to hydrate the nuts and let the alchol evaporate. Incorporate the chopped nuts and cook for 20 minutes. Add salt if necessary. Flip the chicken again and add the nuts. In a preheated oven, let it backe for 15 minutes at 200º C. In a frying pan with a drizzle of olive oil, roast the pine nuts and add to pollastrons. Cook it for 5 minutes. Once cooked, let it sit for a minute and start serving onto the dishes.
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Scrambled eggs with mushrooms and green garlic Ingredients -
8 people
4 eggs 3 tender garlics 40 minutes 250g of mixed mushrooms 1/2 glass of mediterranean olive oil 2 cloves of garlic / chivs olive oil, salt and pepper Croutons for dressing
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Instructions Chop the tender garlic and fly it with a spoonful of olive oil on a low heat. Meanwhile, in another pan with a little oil, SautĂŠ the chopped mushrooms for 5 minutes. When they start browing, add the mushrooms to the other pan with the cooked garlic. Then add the eggs and stir it all without the pan from the heat and stir it all without breaking the yolk. When the white is cooked, remove the pan from the heat and stir it all again, this time break in the yolks until they chicken. Finally, serve the scrambled eggs on hot toast, put a little pinch of salt and chopped chive over it.
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“Crema Catalana� Ingredients -
500g milk 100g sugar 40g starch 100g egg yolks a piece of cinnamon a twist of lemon zest
8 people
6
40 minutes
Instructions Mix 460 grams of milk with sugar in a bowl. Cook it for 6 minutes in the microwave on hight power (800W). In another bowl, add 40g of cold milk, the starch and mix until homogenized. Beat the eggs yolks and add them into the cold mixture quickly while stirring. Once the milk is infused stirring quiclky the prvious mixture to the rest while stirring. Cook it for 45 seconds more and take it out of the microwave. Keep pous until it forms a thick custard without chunks. If you want to serve it indivudally, pour directly. Otherwise, let it cool in the refrigerator covered with cling film. 75
SEAFOOD LASAGNE Ingredients - 16 sheets of deshydrated lasagne pasta - Grated cheese - Butter - Lukewarm water - 200 g of prawns or shrimps
- 200g clams or mussels - 1 cup of white wine - 1 onion - Virgin Olive Oil - Salt - 200g monkfish or hake
8 people
6
40 minutes
Instructions Melt the butter in a deep saucepan, mix in the flour, stir and cook until brown and thicken. In a big pot, add the hot milk to cook until brown and thicken. In a big pot, add the hot milk to the mixture and stir with a whisk. Keep cooking on a low heat for about 15 minutes while continuously stirring stopping to stir. Season it whith salt, pepper and nutmeg. Cut the fish and seafood into cubes and add it into the pan. Also add in the previously streamed mussels. Cook for a couple of minutes more, add the wine and let it reduce. Add the bechamel sauce till itthickens lightly, keep stirring and season it. Bol the lasagna sheets with sated water or hydrate them. Drain them and dry them. Distribute the filling on the pasta and wrap them. put the cannelloni on a baking tray grased with butter, cover them with bechamenl and cover with grated cheese and some small cubs of butter. Bake them at 180 degrees for 10 to 15 minutes till they start browing on the grill. 76
CHAPTER FIVE
RESTAURANT REVIEWS
1. Restaurant Mas Pou (Girona) 2. Restaurant Xifra (Girona) 3. Restaurant Arturo (Westfalia) 4.Restaurant Goldener Wok (Westfalia)
THE HELL KITCHEN!
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MAS POU
INDEX
We have chosen Mas Pou because for us is one of the best restaurants of Girona. It has got recognition in the Michelin guide with a prize of quality/price. Right in the heart of the Baix Empordà region, in natural surroundings of remarkable beauty, the restaurant is set in a grand 16th-century stone farmhouse which retains much of its original structure.
! Mas Pou
" Location " Capacity " Cuisine " Timetable " Services " Facilities
Location Mas Pou is situated in Baix Empordà, one of the regions that limit El Gironès. The restaurant, as its museum and cottages, is in a little village called Palau Sator. There’re just 294 inhabitants living in it, but it contained a lot of high-class restaurants, 9 in total. It’s located in the Extramurs Street, number 1.
" Museum- Houses to rent
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Capacity
Desserts: muslin-strained curd cheese with jam, baked apples with custard, chocolate fondue with fruit…
Mas Pou has a capacity for 150 persons. You can order to have a table in the outsides, in the middle of the garden (just in spring and summer), in the awning or in one of the many different dining rooms that it has the restaurant. Also you can request for separate rooms for groups of between 8 and 40, to stage celebrations and gatherings of friends, relatives or colleagues.
Cuisine They serve traditional, local, homely cuisine, dishes handed down from generation to generation, based on slowly fried, finely chopped vegetables and seasonings, gently simmered over a low heat. They cook using the very finest ingredients, most of them sourced locally. A selection of dishes of its menu:
The menus swing between 22, 50€ and 42, 50€. In addition, Mas Pou offers special menus for vegetarian and coeliac people and for the kids. Mas Pou also has a full and varied cellar featuring everything from their house wine to the finest and most renowned labels, all kept at the perfect temperature. They can offer you ½ ampoule or a glass of wine.
Starters: snails with aioli, omelet terrine, roast vegetables with anchovies, chargrilled vegetables, beans and onions… Specialties: chicken with cuttlefish and prawns, pork cheek with raisins and figs, duck with pears, beef cheek… Grilled meats: lamb chops, sausage with haricot beans, entrecote and steak, duck breast… Grilled fish: monkfish, turbot, squid, clams, prawns…
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Timetable Every week it’s closed on Sunday evenings and Mondays, except for bank holidays. In July and August is open all the days except Mondays. And it’s shut from 07 January to 13 February.
Services
Museum Next to Mas Pou’s Parking there is the Museum. The Museum comprises a collection of old tools and machines used in the fields and in the everyday life of local countryfolk. It offers the chance to visit a rural museum featuring not only the trappings of country life but also the tools used in rural trades. The exhibits are also presented through audiovisual materials about traditional crafts and farming.
Mas Pou has a private parking for the clients and for the customers’ sons and daughters there is a children’s park. If you want, you can order for take-away food, a room with a TV or a projector to screen a DVD, for wifi and for have background music. You also can have some drinks and nibbles as you mingle at the entrance to the Museum before taking your seats at table.
Houses to rent Mas Pou also offers you houses to rent for short breaks or holidays. They offer exclusive accommodation with a rustic feel, lovingly restored and outfitted, within a rural setting of remarkable beauty. These houses are designed for a whole family. They are the perfect base from which to enjoy the cultural, culinary and leisure opportunities at hand. There are 3 different houses: Casa Cami Rural, Casa Cantonera and Casa Pamets.
Facilities You can arrive to Mas Pou by car or walking, following the nice routes that there are in the outsides and insides of Palau Sator.
X I F R A’ S RESTAURANT
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In a huge house which wants to imitate the traditional Catalan houses (Masies) in ‘’Sant Gregori’’ we find ‘’El Restaurant Can Xifra’’. In this restaurant they serve the typical food from the zone: starters and cold meat which have a high quality and delicious stews.
RESTAURANT XIFRA Mariona Angelats, Meritxell Torras i Sara Llach
You can find ‘’El Restaurant Can Xifra’’ in Cartellà which is situated in Sant Gregori, Girona. There are many different ways to arrive in this restaurant: If you choose to go there by the motorway you only have to take the 6B exit. West Girona (Girona Oest).
XIFRA’S RESTAURANT
We take the road that goes from Girona to Sant Gregori, 900 meters after going across the motorway we are able to see a roundabout ‘’PORTA DE LA VALL DE LLÉMANA’’, we take the right exit, this is the road which will drive us to Cartellà. On our right hand the first thing
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we see is an industrial zone, then we get inside a bushy zone and finally approximately 3, 5 km we arrive to the beautiful village of CartellĂ . In the entrance of the village we can see the restaurant.
You can contact with the restaurant owners by using this phone number: 972428546 And you can also look for more information in their website: http://www.canxifra.com/ This as we said before is a huge restaurant so it can receive many costumers, approximately 150 at the same time. In this restaurant you’ll be allowed to eat the traditional Catalan dishes, Catalan cusine. This basically consists of popular ingredients along the Mediterranean coast. The traditional Catalan cuisine is quite diverse; from pork dishes cooked in the inner cities and villages of the region to fish recipes along the coast. The cuisine includes lots of preparations which mix sweet, savoury* and stews with sauces.
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RESTAURANT CAN XIFRA
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In this restaurant there are huge dining rooms which allow the costumers to have the space and the privacy they need and hope to have. In the outdoors there is a lot of space. And also you’ll get amazed of the garden. There is a football field and a playground for kids. The views are also spectacular.
We recommend you this restaurant. You’ll like it. The service is very good and the food delicious. Thanks to its outdoors you won’t have to worry about taking there the kids or not, they’ll be very busy playing in the huge garden or in the football field or in the playground. The building is also very nice and makes you feel comfortable and happy.
‘’El Restaurant Can Xifra’’ is opened every day except on Wednesdays. And you can eat there from 12:30 to 16:00 and from 20:00 to 24:00.
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Arturo
RESTAURANT ARTURO
The Restaurant Arturo is in Verl, Germany. It oers you traditional Italian food for lunch and dinner. Arturo is about 20 years old, but it still use the same recipes from the past. For example pizza, pasta, fish and nearly everything you connect to Italy. They care about the quality of the food. That's why they sometimes need a bit longer to cook the dishes. So when you prefer quality and have time, you should try it once.
Maikel and Eric
When it comes to the interior decoration, Arturo is simple and a bit like a pub. They lower the light and have dark brown furniture. On the tables they simply put a flower and candles on it. There are four windows, which are covered by curtains. And when you don't want to sit inside, you can go outside and use Arturo's garden. According to other opinions, the workers, especially the owner, are really nice and friendly. They think the dishes are very delicious, but most of them are annoyed by the waiting time.
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RESTAURANT GOLDENER WOK
I would suggest you the second option because the buffet is really extensive and everybody is able to find something that he or she likes. Of course you can eat special Chinese dishes like boiled rice with peanut or sweet-sour sauce, sushi, shrimps or spring rolls there. But the restaurant offers also food which is not Chinese like chips, chicken wings and salad. In the buffet you will also find different raw meat. If you choose the buffet with wok and Teppanyaki - barbecue you can take the meat and let it cook fresh by a Chinese cook. Furthermore the restaurant offers different desserts like cake, watermelon and ice cream as well. The price for the buffet with wok and Teppanyaki – barbecue is 13,80 € and without wok and Teppanyaki – barbecue is 12,80 €. You can eat as much as you want. If you want to eat and to drink as much as you want you have to pay 25,00 €. But of course you do not have to eat food from the buffet. You can also order one meal like in all the other restaurants, too. The Goldener Wok offers meals which you also could prepare by yourself at the buffet station.
NAMES...
Beside eating is drinking also important. Here you are able to order hot drinks like coffee, soft drinks like cola but also drinks with alcohol. You can have wine, sparkling wine, beer, aperitifs there. Special for the Goldener Wok are the Chinese schnapps, which are offered. The prices in the restaurant are average and okay for the quality of the food that you can get there. In Güterlsoh the restaurant is really popular. An assessment in the Internet gives the restaurant 4 of 5 stars and a customer said it is the best Asian restaurant in Gütersloh. The buffet is called brilliant and the food is unbelievable tasty. Goldener Wok The Goldener Wok in English called Golden Wok is a Chinese restaurant in the edge of Gütersloh. It is in Spexard. The owner of the Restaurant Pinyan Cheng offers every day from 11.30 a.m. To 3.00 p.m. Lunch and from 5.30 until 11.00 p.m. Dinner. But the Goldener Wok is not just a simple restaurant because here you can choose between ordering a meal and going to the buffet and preparing your meal by yourself.
Are you interested in the Golden Wok? Here http://der-goldene-wok-gt.de you can find more information on the Chinese restaurant.
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CHAPTER SIX
Virtual Tours to Mas Pou & El Cul del M贸n
CHAPTER SEVEN
ACKNOWLEDGMENTS
Escola d’Hostaleria de Girona Aula Gastronòmica del Mercat de Salt Ajuntament de Bescanó Restaurant Can Xifra Restuarant Mas Pou Restaurant Cul del Món Restaurant Arturo Restaurant Goldener Wok