Here are the most read articles in this section:-

• Churros and Xocolata
  FEELING WICKED? CHURROS Try your hand at making churros, strips of deep fried pastry sprinkled with sugar. (It is believed that the churro is named after the shape of the horns of the Churro breed of sheep which is reared in the Spanish grasslands.) Ingredients Vegetable or Olive (...) read more...



• Escudella i carn d’olla
  Escudella i carn d’olla Escudella (meaning bowl in Catalan) - a large stew-soup traditionally made at Christmas, a favourite cold-weather dish to warm the soul! Normally made from anything available and boiled all day. Here is one of many versions! Ingredients Water Ham bone (...) read more...



• Escuella de Pagès
  Escudella De Pages (Catalan Peasant Soup) (Pagès, in Catalan, means peasant, rural, or rustic) If you love a good hearty broth, with plenty of meat and vegetables, this is the one for you. It’s easy and cheap to make, and warms the cockles on a cold day. There are many variations on (...) read more...



• French patisserie & cakes
  Bunyetes d’amour (or Chocolate marzipan love cakes!) 20 minutes + 15 minutes in the oven + 30 minutes setting Ground almonds 300 gr Caster sugar 350 gr Ground cinnamon 1 tsp Vanilla extract 1 tsp Eggs 2 whites, beaten until just foamy Clear honey 1 tbsp Icing sugar to dust (...) read more...



• Escalivada
  Escalivada (comes from the Catalan word escalivar, meaning "to char", as the vegetables were traditionally cooked over embers.) Ingredients 2 aubergines 2 green peppers 2 red peppers 4 red onions 8 tomatoes 30 cl olive oil salt and pepper 1 large clove of garlic, chopped 1 (...) read more...



• Bunyete recipe
  Bunyete recipe Bunyetes are flat, fried ’pancakes’ which swell in oil, become crisp, and are served dusted with granulated sugar, much like beignets or doughnuts. They are traditionally made and eaten at Easter all over Catalonia. Ingredients 1 1/2 teaspoons instant (...) read more...



• Aioli
  Aioli (in Catalan.... allioli - all=garlic i=and oli=oil) Ingredients 5 large garlic cloves (about 1 1/2 ounces), peeled 1/2 teaspoon salt 1 large egg 1 cup olive oil or 1/2 cup each pure or virgin olive oil and vegetable oil combined Mash the garlic and salt together in mortar (...) read more...



• Bullinada - Catalan fish casserole
  Bullinada (Catalan fish casserole traditionally made with eel but as this is not always easy to get hold of, there are many fish alternatives) Ingredients: 1.5 Kg of fish: whiting, red mullet, king prawn etc 1 Kg of potatoes, 1 or 2 red peppers, 1/2 teaspoon of saffron, 5 or 6 (...) read more...



• Suquet - fish soup
  SUQUET Suquet - the shortened form of "suc," which means "juice," from the appearance of this soup-like fish stew A type of seafood stew or casserole, a suquet relies on raw ingredients which used to be thrown into an iron pot by fishermen out on the rough seas of the Mediterranean. They (...) read more...



• Bunyetes
  Bunyetes Bunyetes are flat, fried ’pancakes’ which swell in oil, become crisp, and are served dusted with granulated sugar, much like beignets or doughnuts. They are traditionally made andeaten at Easter all over Catalonia • 1 1/2 teaspoons instant dry yeast • 4 (...) read more...

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