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RECIPES INSTITUT PERE BARNILS COMENIUS PROJECT


Coca de recapte Source:Catalonia

Ingredients for 4 persons:

Weight Nutrients (g) In 100g

For the dough • 500 grams of flour • 30 g butter • 30 grams of pressed yeast • 1 small glass of olive oil • 1 cup warm water • salt

Protein:4,12 500 30 30 30 50 5

Calories (kcal) in 100g 152,42 kcal

Carbohydrates:20,87 Lipids:7,39

For the garnish • 5 ripe tomatoes • 2 large onions • 2 eggplants • 2 red peppers • 4 sausages • 1 small glass of olive oil • salt

450 200 400 150 200 30 5

How to prepare: Prepare the dough: Put the flour on the counter as a mountain and make a hole where the middle put the yeast, salt, butter and water. Work the dough with your hands until it has texture and will not stick to marble, and once let the work covered by a cloth for 3 hours at room temperature because ferment. Back to work the dough again adding the oil slowly until all the absorbed and too smooth. After the recover and let stand 30 minutes. Prepare the cake: Roasted and peeled peppers and eggplants, removing the seeds and cut them into strips. Spread dough into prepared a floured cookie sheet before giving him a cake with your hands soaked in oil. Put the dough on the onions cut into rings, tomatoes into pieces and roasted pepper and eggplant. We will upon the herring and sausages and a dash of oil. Heat oven to 180 ° C and put the tray for 30 minutes. It can be served hot or cold.


Bunyols de bacallĂ  Source: Catalonia

Ingredients for 4 persons:

Weight Nutrients 100(g) Calories (g) (kcal) in 100 (g)

500gr of desalted cod Olive oil 100 gr of butter 100 grams of flour Parsley 2 eggs Nutmeg

500 10 100 100 20 140 5

Protein:18,27

264,66 kcal

Carbohydrates:9,09 Lipids:13,02

How to prepare: Put oil and butter in a saucepan. When the butter is undone Add the cod and cook over low heat. Once cooked, remove pan from heat and add the flour until it becomes a too consistent. Add the garlic and chopped parsley, a pinch of nutmeg and eggs. Blend the dough, so that it is all well blended. Let stand in refrigerator two hours. With the help of two spoons can make rodonetes. Fry them at 180 degrees. Serve with tomato Vero and grilled asparagus.


Carn a la brasa Source: Catalonia

Ingredients for 4 persons:

Weight Nutrients 100 (g) (g)

Calories (kcal) in 100 (g)

Protein:16,5 2 kg - Meat (lamb chops, sausage, bacon, rabbit ...) Salt

2000

Carbohydrates:0,55

100

Lipids:20,75

How to prepare: Put the meat on the grill, and room to one side while cooking. Turn and repeat the operation.

253 kcal


Peu de porc Source: Catalonia

Ingredients for 4 persons:

Weight Nutrients in 100 (g) (g)

Calories (kcal) in 100g

4 trotters 1 onion 6 cloves of garlic 1 ripe tomato 1 glass of white wine paprika flour olive oil black pepper salt

2000 100 30 100 75 5 50 30 5 5

Protein:13,75

267,3 kcal

Carbohydrates:22,18 Lipids:2,93

How to prepare: Before preparing the dish, boil the pig feet and reserve the cooking broth. Once cooked, flour them and fry them in a pan with hot oil. When your feet are already browned, remove them from the pan, put them black pepper, and book them. Then use the same pan, but with less oil, to prepare the sauce. First, brown the chopped onion, then garlic, also chopped, and only about 5 minutes. Then add two tablespoons of tomato sauce and let it fry 5 minutes. After this time, shoot it two teaspoons of paprika and stir well to prevent bitter. And to finish the sauce, throw them in white wine and let reduce. You only miss it by passing sieve and as the Chinese can pour into the pot along with the trotters. Put the pan into the fire and throw it in the broth for cooking pigs feet. It is important that there not throw everything they can get in order to avoid too strong. Let them cook for 1 hour and serve them covered with a little sauce.


XUIXO Source: Catalonia

Ingredients for 4 persons:

Weight Nutrients in (g) 100(g)

Calories (kcal) in 100 (g)

250 g flour 1 / 2 teaspoon salt 1 1 / 2 teaspoon dried bakers yeast (active dry yeast) 9 g sugar avainillat 45 g sugar 1 egg 90 ml warm milk 15 g butter Stuffed pastry cream Oil for frying

250 15 8 9 45 70 90 15 70 100

Protein:8,55

465,58kcal

Carbohydrates:36,60 Lipids:56,61

How to prepare: In a large bowl, mix the sifted flour, salt, sugar and yeast. It is a volcano, and center it puts the beaten egg (if we like a tortilla) and mix. He then adding the warm milk slowly, while kneading. Finally it should be a soft dough. No longer amassed, add the butter at room temperature (which is easily manageable). S'amassa until the dough is taken off the walls of the bowl. It forms a ball and let it rest on floured bowl. Cover with a tea towel and let it take until it has doubled its volume in a warm (25 째 C) and without air currents (in the oven, for example). When you save, stretch roll forming a rectangle with very thin (a thickness of 1 / 2 cm). Cut triangular form if we croissants. It puts a bit of pastry cream in the base of the triangle and rolled toward the tip. The closed ends. It makes getting on a cookie sheet greased with olive oil until they have doubled in volume (about an hour). Once you have yeast, fried with hot oil and turn them often to prevent burning. Leave drain on kitchen paper and s'arrebossen with sugar.

Enjoy!


Cap i Pota

Origin: Head and leg is a traditional food of Catalonia that came from a while ago, when the corpse "leftovers" of the animal took advantage of the mixing head and leg.

Ingredients for 4 persons:

• • • • • • •

wheigt (g)

After 4 1 kg of beef.

1000g

A leg of veal.

2kg

2 crikets garlyc.

100g

2 garlic crickets. 1 onion. 4 tomatoes. 1 glass of sherry. 150g of “canselada”. paprika. Oil.

250g

Nutrients

Calories (kcal)

Prot:85.5 Lipi: 512 kcal 207.8 Gluci:107.5

400g 100g 150g Al Gust. 150g

How to prepare: Start putting your feet in cold water with bleach and salt starts to boilwhen it will desescumant for about 30 minutes. We will remove the water and the hot boning; Reserve the cooking water. Then cut the calf's nose and feet toregular dice, so add salt and pepper and paprika. Besides an iron pan will stick there oil, small onion, bay leaves, chillies and the order of cooking the vegetables and will add the red pepper, green pepper, zucchini, eggplant, garlic and finally cut small tomatoeschopped small (pre minced and desengranat). Finally we a dd thebeef snout and feet, they cook together at high heat until it begins tobroil; be time to loosen the fire and add salt and pepper. L'ho tryand finish grilling with great affection. Head and leg to buy professional ones, since it is a product thatshould be very cool and can not smell of offal. I personally like the head and leg rostidet and very small, like findingall the ingredients but no other cover.


Orxata

Origin: Roman and developed by the Muslims.

Ingredients for 4 persons:

wheigt (g)

Nutrients

Calories (kcal)

250 nut milk

250g

124 Kcal

1l of water well

1000g

Prot: 0.35 Lipi: 1.3 Gluci:12.6

100g of powdered sugar or sweetener

100g 500g/aprox.

1/2 cinnamon stick

How to prepare: Wash the nut and put it to soak the day before. Drain well and mash-nut with the mixer along with the cinnamon and sugar. Addhalf the water and grind again. Add the remaining water, mix welland strain through a strainer so well, pressing well to extract all the juice. He very well use two strainers: not a first end and then a sieveas fine as possible. Leave in the refrigerator until ready to serve. Enjoy!


Polvorons

Origin: polvorones sold for recently, and use to sell the Christmas holidays, because they have many calories.

Ingredients for 4 persons:

wheigt (g)

Nutrients

Calories (kcal)

200g lard.

200g

121 Kcal.

100g of sugar.

100g

Prot: 97.25 Lipi:314.6 Gluci:188.6

300g of ground almonds and toast.

300g

1 egg. 50g of flour.

100g 50g

Cinnamon. powdered sugar.

How to prepare: Toast the flour in a leather fire flow. I mix it with other ingredients andknead well. Make small balls, slightly esclafades.Toasted in the oven about 30 minutes to fire medium.�Espolvoretjat� powdered sugarand serve.


Cargols a la llauna Origin: I know the recipe today has many supporters and many detractors .This little beast that leans when it rains at home is very successful.And also in our land. Even the gathering held in his honor at Lleidato May. Here are the screws size Supersize, like everything American. I justsee the look not inspire confidence to throw me to taste them. So I can not tell if they are better or worse because now I have not tried. Ingredients for 4 persons: 300 snaiks 1 kg of tomato 3 raw meat sausages 2 bay leaves virgin olive oil salt and pepper 3-4 cloves of garlic parsley

wheigt (g)

Nutrients

Calories (kcal)

-300g -1000g -1000g -2fulles -Raig The necess ary -150g

Prot:14058.65 Lipi:30310.15 Gluci:5242

368 Kcal

How to prepare: First, the screws are cleaned with water, reviewing all of them inun.Tot then put into a pot with cold water and bring to a boil, thusleaving the clova.Quan the boil, withdraw and re-wash with cold water and drain bĂŠ. And a saucepan with plenty of oil (1/2-3/4 liter),well drained snails cooked with two bay leaves and salt and pepperto taste, for one hour over medium heat. Should stir themoccasionally. After the cooking time, remove and drain it to remove oil restant.Esplaced inside a can face any amunt. And a pan with a little oil, melt thesausage and cook until three its meat is very blonde. Reserve, inthe same pan, cook the tomatoes are (already passed by the mixer)along with garlic and parsley very small. Corrects salt and pepper. You cook the tomatoes simmer until water is reduced and becomes a texture expessa (about an hour). Then add the sausage meat, and cook half an hour. Then, when everything is cooked, it distributes the meat and tomatosauce over shells. Just before serving, grill it in the oven for about catching a blonde. Enjoy!


Pernil salat

Origin: The origins of salty ham sold for quite some time, since before they had to keep the ham to test ways to conserve: salting it, conjelar it. . . Thus we saw that if the selaven a month had kept a very good taste.

Ingredients for 4 persons:

wheigt (g)

Nutrients

Calories (kcal)

Pernil salata:

12

320

169 Kcal/100g

Protein

19.0 g

Has not vitamin Total Fat

21.4 g

With it you can eat: The salty ham food which can be accompanied by several things: 1.Amb bread (tomato, oil, ...) 2.Amb some fruits (pineapple, melon, ...) 3.Tambe is very good, although not varregis with other foods.


CRACKLINGS

Ingredients for 4 people:

Weight (g)

Sheets of pastry rectangle

1000g

crackling a little chopped

400 g

Sugar

600 g

Pine nuts

Un grapat

Eggs

400g

Nutrients

Calories (kcal)

Proteins 100g: Kcal 100g: 12.2g 2.2g Lipids 100g: 2g Carbohydrates 100g: 25g

Liquor anise and cinnamon (optional) As prepared: Roll out the puff pastry with a roller, paint it with a little shake with anise and cinnamon. Divide the plate into three parts imaginĂ riament longitudinal. Sprinkle over half the central strip of crackling and the third of the sugar. Fold one side over the central strip and crush it with a little roll. Reseating anise, cinnamon, rinds and other one-third sugar. Cover with the other side and re-crush with rolling pin. Paint the cake with the beaten egg and sprinkle it with the remaining sugar and nuts. Bake the cake in the oven at 190 Âş until it is golden (about 30 min).


Rice puddin

Ingredients for 4 people:

Weight (g)

Milk

600 g

Rice

150 g

Sugar

50 g

1 cinnamon stick The skin of a lemon

Nutrients

Calories (kcal)

Proteins 100g: 4.05g

Kcal 100g: 118.32g

Lipids 100g: 3.2g Carbohydrates 100g: 24.1g

Cinnamon powder

As prepared: In a saucepan put water when the boil add the rice and leave for 15 minutes over medium heat. After another 10 minutes in pan, add the milk, sugar, cinnamon and lemon peel over low heat. When we have half the cooked rice, the coleman and add to milk. The leave over low heat until creamy left us, and we occasionally stirring with the wooden spoon. When have we let cool to room temperature in a dish or a glass cups, and then put it in the refrigerator. Before serving, throw a pinch of cinnamon on top. It is advisable to do it the day before serving it.


Cod with potatoes and garlic sauce Ingredients for 4 people:

Weight (g)

Nose of desalted cod

500 g

Potatoes

750 g

1 clove of garlic

100 g

Eg

Nutrients

Calories (kcal)

Proteins100g: 8.37g

Kcal 100g: 91.6g

Lipids 100g: 1.7g Carbohydrates 100g: 10.6g

As prepared: First peel and cut potatoes. After the potatoes boiled in salt water, when the potatoes are cooked, add the cod and cook everything just 2 minutes. Make the garlic with a garlic clove, peeled and without seeds, green egg and a little cooking water from potatoes. Drain the potatoes and cod and put it in a dish that can go in the oven. Pour it over the garlic and puts everything in the oven grill until it is brown.


Postre de músic

Ingredients per a 4 persones: -2 sheets of puff pastry.

Pes (g) 500 g sheets

- Buds

200 g buds

-Sugar

125 g sugar

- Cornstarch

60 g cornflour

-Milk

500 g milk

-1 lemon peel

100 g eg

- Egg to coloring

15 g gelatin

Nutrients

Calories (kcal)

Proteïnes 100g: 6.03g

Kcal 100g: 232.8g

Lípids 100g: 11.57g Glúcids 100g: 36.31g

- Largueta sliced almonds - Marcona almonds - New raw - raw hazelnuts - sprockets - Currants - Few drops of Muscatel - Tablespoons apple jelly Com es prepara: To make sablée, put in a bowl the flour, icing sugar, salt and butter and cream to love it well with hands. When all is well kneaded, add the chopped hazelnuts and just to amass it. Then cover with a paper sulfuritzat mold, place the dough on it, crush it well and let it bake for 15 minutes at 165 degrees. Then cut with a circular mold aside. Then make a pastry cream with the milk, egg, sugar, flour, cream and muscat and book it in the refrigerator. To make the soup, wine, put in a bowl and muscat syrup and stir well.


To make the ricotta cream, place the ricotta in a bowl and honey and stir well with a fork. And finally, emplateu the pastry cream, add the sablĂŠe on a quenelle of cream cottage cheese and nuts and wine soup around.


Aniol, Arnau Panisello, Nil Armengol

CALÇOTS Origin: This dish is of Catalan origin, which is consumed mainly in winter, usually with a sauce called romesco sauce, usually served with a dish of meat and sausages. Calçot: in your crop land is put on the initial outbreaks of the onion.That makes it a part of some white 20cm. The origin of onions has many versions: one is that a farmer in the area of Valls (Catalonia), erroneously prepared grilled onions and they were burned out and remove the outer layers and burns ate the inside. Ingredients for 4 persons:

Weight (g)

Prot. Lipids

Glu.

Calories (kcal)

925g.

13’3

1’9

95’2

4 tomatos

400g.

4

1’2

16

4 or 5 garlics

50g.

26’8

0’4

112

119

70g. almond

70g.

14

37’8

11’9

575

½ L. Oil

400g.

-

400

-

4 peppers

56g.

0’67

0’11

2’13

Vinegar (1 vas of coofe)

55g.

Calçots

47

Salsa romesco:

Salt Pepper

TOTAL

22

22

7g. 8g.

1.046g.

58’77 441’41 237’23

785

How it prepare: Put the onions on the grill and once you remove them are burned out,and the shells are ready to be eaten.


Mel i mató (Curd) Origin: a plate of Catalan origin, which are very typical dessert of Catalonia. Where to eat most are filmed around Osona.

Ingredients for 4 persons:

Weight (g)

Prot. Lipids

Glu.

Calories (kcal)

Curd

400g.

56’4

16

95’2

96

Pourhoney

100g.

0’5

0’2

75

300

TOTAL

500g.

56’9

16’2

170’2

396

How it prepare: When you have prepared the curd you put into a bowl and then pourhoney over it and there because you can eat this wonderful dish.


Ensaimada Origin: a dish that originated in Mallorca and exported to other places. Stretched to make a paste rolled very thin to get a screw.

Ingredients for 4 persons:

Weight Prot. Lipids (g)

Glu.

Calories (kcal)

Ensaimada

400g.

43’2

50

303

469

TOTAL

400g.

43’2

50

303

469

How it prepare: It makes the dough, rolled into a spiral and left to rest once and a while to take the volume and then put in oven to bake for 20 minutes.


Carquinyolis Origin: a plate of Catalan origin that are as crunchy almond biscuitsand all kinds of nuts.

Ingredients for 4 persons:

Carquinyolis

Weight Prot. Lipids (g)

Glu.

Calories (kcal)

315g.

22

45’7

233’1

123

315g.

22

45’7

233’1

123

( 33g. almonds, 1 little egg, ¼ lemon, 25g. sugar, 58g. flour, ¼ tablestoon baking powder, ¼ teaspoon cinnamon and few drops of anise)

TOTAL How it prepare: Do you mix the dough and almond cous the oven until it is crisp andwe'll post it to eat.


Laura Nesplé i Clara Pérez

Spanish omelette/ Truita de patates Origin: It’s a popular plate, that has a meek origin eaten in lots of places around the Spain, Italy and the canari islands. Nowadays it’s eaten in lots of europe countries.

Ingredients for 4 persons:

10g oil

Weight (g)

715g

Nutrients

Calories (kcal)

100g

100g Protein: 5g

4 eggs

lipids: 4,84g

One large onion

gluteus: 12,2g

5g of salt

vegetable fiber: 1,26g

112,6kcal

4 large patatos phosphorus: 93,4mg magnesium; 19,3mg calcium: 26mg sodium: 37,3mg potassium: 64,3mg.

How to prepare: Heat the oil in a 9-inch skillet, add potato pieces, one slice at a time so that they don't stick. Alternate layers of potato and onion. Cook slowly, medium flame (do not fry). Turn occasionally until potatoes are tender. Beat eggs in a large bowl with a fork, salt to taste and drawn the potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes. Heat 2 tablespoons of the oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. Shake pan to prevent sticking. When potatoes start to brown, put a plate on top skillet and flip to cook other side, adding another tbsp of oil.


Paella/ Paella Origin: The origin of paella goes back to its main ingredient: the rice . It entered Europe from Asia in about 330 a. C. , and then made a long journey to settle in the Spanish east coast. The vessel called patella, however, is much older and dates from the time of the occupation of Hispania by the Roman Empire . Ingredients for 4 persons:

Weight (g)

Nutrients

Calories (kcal)

100g

100g

1/3 cup of olive oil 840g Protein: 7,35g 108,3kcal 1 small onion, lipids: 2,79g minced gluteus: 13,42g 2-3 cloves of garlic, vegetable fiber: 0,75g crushed phosphorus:92,85 mg 3-5 tbsps minced magnesium; 18,1mg fresh parsley calcium: 17,82mg 1 generous pinch of sodium: 52,5mg saffron potassium: 231,1mg 2 tbsps of chicken bullion 3 skinless chicken breasts, cut in large chunks 2 green peppers, sliced 1 red pepper, sliced 1 tsp of yellow food coloring 1 tsp sugar 4 cups of rice 7 cups of water salt 1/2 lb - 1 lb shrimp, leave shell on 1 lb scallops tomatoes sauce How to prepare: Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.


Tomatoe bread/ Pa amb tomàquet Origin: El tomàquet va entrar a Europa a partir del segle XVI però no es va afegir al pa amb oli, que ja era tradicional, fins a uns dos segles més tard. Sí que existia ja en aquesta època la variant de pa torrat, fregat amb all i amanit amb oli. La primera referència directa escrita d'aquesta recepta apareix al segle XVII, amb el nom de panboli bo, al Modo de cuynar a la mallorquina de Jaume Martí Oliver. Ingredients Weight (g) for 4 persons: 4 tomatoes 8 slices bread Olive oil Salt

715g

Nutrients

Calories (kcal)

100g

100g

Protein: 5,17g

197,1kcal

lipids: 2,04g gluteus: 39,6g vegetable fiber: 3,22g phosphorus: 3398,6mg magnesium; 23,77mg calcium: 73mg sodium: 355,7mg potassium: 148,3mg

How to prepare: 1. Preheat the grill to medium-high. 2. Place a half tomato and half garlic clove (if using) on each serving plate. 3. When ready to cook, arrange the bread slices on the hot grate and grill until nicely browned, 2 to 4 minutes per side.4. Place a piece of grilled bread on each plate. To eat, rub a bread slice with cut garlic (if using), then with cut tomato. Drizzle each slice with oil and sprinkle with salt and pepper, if desired. Serve immediately.


Melon with ham/ Mel贸 amb pernil Origin: The origin of the melon with ham is that in the past, the melon was eaten with salt. Possibly, the next step was to replace the salt for a salty food (the ham).

Ingredients for 4 persons:

Weight (g)

Nutrients in 100g

Calories (kcal) in 100g

100g melon 100g ham

200g

How to prepare: Cut the melon and take some slices of ham.

Protein:8,9g lipids:17,5 g gluteus: 0g vegetable fiber: 0,35g phosphorus:100,5mg magnesium; 8mg calcium:12mg sodium: 561mg potassium: 246,5mg

251,5 kcal


Noodles/ Fideuà Origin: The invention of the noodles was a chance. Joan Baptista was a cook of a ship. One day he didn’t had any rice and he changed the rice for noodles. This plate suddenly became famous.

Ingredients for 4 persons:

Weight (g)

Nutrients in 100g

Calories (kcal) in 100g

1/3 cup of olive oil 400g noodles 1 small onion, minced 2-3 cloves of garlic, crushed 2 green peppers, sliced 1 red pepper, sliced 7 cups of water salt 1/2 lb - 1 lb shrimp, leave shell on 1 lb scallops 4 prawns

1120g

Protein: 10,2g lipids: 1,85g gluteus: 31,8g vegetable fiber: 1,16g phosphorus: 143,4mg magnesium; 35,8mg calcium: 45,2mg sodium: 78,4mg potassium: 128,5mg

187,7 kcal

How to prepare: Saute onion, and garlic in olive oil until the onion begins to become transparent. Add chicken bullion, peppers and saute until chicken has become white. Add tomato sauce. Add noodles & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally.


Sausage with beans/ Botifarra amb mongetes Origin: The beans were introduced in the catalan kitchen from the sixteenth century, with other products originating in America. At the time of the Catalan Renaissance, in the second half of the nineteenth century, when it became very popular dish At this time, Philip Cherry already talked about beans cooked with stewed or cooked sausage. Ingredients for 4 persons: 4 individual sausages 100g of beans for person 10g oil

Weight (g)

200g/un.

Nutrients

Calories (kcal)

100g

100g Protein: 15,5g

405kcal/un.

lipids: 5,65g gluteus: 30,15g vegetable fiber: 3,5g phosphorus: 260mg magnesium; 86mg calcium: 77,5mg sodium: 56mg potassium: 580mg.

How to prepare: For easier preparation of the dish, first cook the beans in boiling water and drain them. Prick with a fork and a sausage person to skip the pan on all sides, you can let it cook in its own fat or add a splash of olive oil. Depart skip the sausage and beans to the pan with the fat from the sausages and fire alive. It serves a sausage with the beans as side dish.


Soup and meat/carn d’olla i escudella Origin: The soup and stews is the oldest documented bowl of soup in Europe and believed that in the fourteenth century who was then a dish they ate all the Catalan newspaper. It has roots in peasant families that boiled the remains of the harvest and other food, which captures the pantry. Ingredients for 4 persons:

Weight (g)

Nutrients in 100 g

Calories (kcal) in 100 g.

Beef 500g. Proteins: 203g. 63,78 Kcal. 1/4 chicken 200 g Lipids: 1 chicken and offal 100 g. Pig ear and nose 200 g. 186g. 1/2 foot pig 100 g. 1 ham bone dry 40 g. Carbohydrates: 1 bone in spine 1 knee bone steak 270,5g. White sausage 150 g. Black pudding 150 g. Chickpeas, soaked 250 g. Potatoes 250 g. 1 cabbage 40g. 1 turnip 40g. 1 carrot 30g. 1 leek 30g. 1 stem of celery 40g. For the "ball": Minced pork 150g. Minced beef 150 g. 1 egg 150 g. A little bread soaked in milk 75 g. 1 garlic clove 20g. Parsley, salt, cinnamon and flour 50 g. For the soup: "Cookies" grains (pasta for soup) 300 g. How to prepare: Put on a pot of cold water and we put the chicken, the bacon, pig's tail, lamb and veal. Bringing to the boil and let the foam that forms on top. Add the vegetables and boil covered for an hour and a half. Add the chicken and boil half an hour more. Remove the carrots, cabbage and potato careful not to break it. Also remove the chicken. We desespumant broth and, finally, coalman reserving the meat. For the ball: 400 g of bacon neck, 2 cloves of garlic, parsley, 100 grams of milk, 80 g bread crumbs, 2 eggs, 6 grams of salt, 1.5 g of black pepper. Chop the bacon without rind and seasoned with garlic, salt, pepper and parsley. Meat works well with your hands and tie it with bread soaked in milk and eggs. On a tray with a little flour and make balls boiled in the broth before.


The beans will soak the previous day and boil with water to soften before gas. The salt at the end to prevent. Boil the pasta to the soup. It is important that the salt the stew meat with salt, if possible, the day before.


Gazpacho/gaspatxo Origin: The origin goes back XVI century. When it was began to get products to America.

Ingredients for 4 persons:

Weight (g)

Nutriens in 100g.

Calories (kcal) in100g.

6 tomatoes (Biggs and fleshy) 2 green peppers. 1 red pepper. 1 cucumber. 1 onion, 1 clove of garlic (optional). 2 bread without crust, salt, virgin olive oil and vinegar.

450g 150g 80g 100g 40g 25g 50g 15g

Proteins: 19,2g.

56,17 Kcal.

Lipids: 172g. Carbohydrates: 105,08g.

How to prepare: Discharged the green peppers, red peppers, cucumber, clove of garlic and onions and lichen, when they have lichen, add olive oil and vinegar and stir everything, finally, throw the salt and let it rest in the refrigerator.


Easter cake/Mona de Pasqua

Origin: comes from the Arabic’s, when they tried to conquer the Iberian peninsula.

Ingredients for 4 persons:

Weight (g)

Nutriens in 100 Calories (g) (kcal) in 100 (g)

Flour 1 yeast Warm milk Melted butter Sugar Salt Yolk Chocolate

500 g. 25 g. 250 ml 100 g. 100 g. 3 g. 200 g. 100g

Carbohydrates: 39,4 Lipids: 14,7 Proteins: 7,2

48,13 Kcal.

How to prepare: Put the flour, the yolks, sugar, yeast, milk and salt in a bowl and mix all for 2 minutes to take four consistency. Then put in the oven and leave for one hour. Then decorate with chocolate eggs, feathers and sweets.


Panellets

Origin: situate the origin of panellets in XVII century in Catalonia when have a sacramental character

Ingredients for 4 persons:

Weight (g)

Nutrients in 100g.

Calories (kcal) in100g.

Almonds Sugar Flour 2 eggs

1000g 800g 200g 150g

Proteins: 42,5g.

9,78 Kcal.

Lipids: 67,2g. Carbohydrates: 192,1g.

How to prepare: Mix almonds, sugar, flour and eggs on a flight to form the dough, once we add the ingredient that you too will be used to give flavor (lemon, orange, coffee, chocolate ...) And then painted with egg yolk and put in the oven.


Xixona nougat/torr贸 xixona Origin: The origin of the xixona nougat not entirely clear the most plausible theory is that it is of Arabic origin. Other desserts with almonds and from the regions of South of Valencia, Alicante and especially xixona still became popular in other parts of peninsular southern France, and through Italy (nougat) in Latin America.

Ingredients for 4 persons:

Weight (g)

Nutrients in 100g

Calories (kcal) in 100g

Sugar Honey Bit almonds Bit hazelnuts 5 eggs

250g 250g 250g 250g 50g

Proteins:

52,40 Kcal.

45,5g. Lipids: 114,4g. Carbohydrates: 207,2g.

How to prepare: Add 5 eggs and extract it the yolk, then put sugar and honey in a casserole and let simmer, when the honey and sugar have melted, take the other ingredients and mix for 10 minutes until it takes consistency and then put in a mold.


Samfaina (ratatouille) Origin: is a typical dish of the sixteenth century when the first products were exported to America, with its blend, this dish was born.

Ingredients for 4 persons:

Weight (g) Nutrients in 100g.

Calories (kcal) in 100g.

2 red peppers 1 onion 1 eggplant Frits tomatoes Oil Salt

245g. 150g. 150g. 200g. -

44,3 Kcal.

Proteins: 1,14g. Lipids: 5,56g. Carbohydrates: 5,56g.

How to prepare: Cut the peppers, onions and eggplants. Put the peppers and onion in a pan with hot oil and let it be done gradually. In half put the eggplant and salt. When the eggplant cooked put the frit tomatoes and eats it.


Festes populars de cada estació

Estiu: 23 de juny, festa de Sant Joan: coca de Sant Joan i de llardons. Festa de sant Julià: pa amb tomàquet Festes majors populars de cada poble. Primavera: Dilluns de Pasqua: Mona de Pasqua. La Quaresma: Bunyols de Bacallà. Dijous/Divendres/Dissabte Sant: Bacallà amb samfaina. Hivern: 17 de Gener Sant Antoni Abat: Rotllets de St. Antoni. 2 de Febrer “La Candalera”: Menjablanc Finals de gener “La calçotada”: Calçots 28 de Desembre festa de sant Antoni : carn (matança del porc) 16 de Febrer: Dijous Gras/Llarder: Coca de llardons/ botifarra negre o blanca. 25 de Desembre Nadal : escudella i carn d’olla acompanyada de dolços (torrons, neules...) Tardor: 11 de SET “La Sardinada”: Sardines. La castanyada (Tots Sants 1 NOV.): Panellets, castanyes, moniatos, mistela.... Sant Blai: Coquetes de Sant Blai


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