Here are summaries of the most popular articles in this section and sub-sections :
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Trinxat - (Cabbage and Potato cake)
Trinxat (Cabbage and Potato cake - a winter dish from the Cerdanya)
Trinxat, in Catalan, means chopped or shredded and was traditionally eaten in the mountains in winter to keep the cold out. A economical and tasty dish.
Ingredients
Savoy or green cabbage
10 thick slices of salt pork (...) read more...
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Churros and Xocolata
CHURROS
Feeling wicked? 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 Oil
1 (...) read more...
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Catalan recipes
Catalan Cuisine Recipes
Aioli
Boles de Picolat
Bullinada
Churros and Xocolata
Escalivada
Escudella i carn d’olla
Escudella de Pagès
Suquet
Trinxat read more...
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Boles de Picolat
Boles de Picolat
(Catalan meatballs)
One of my favourite catalan dishes although the recipe does seem to vary a little from restaurant to restaurant
Ingredients
For 8 persons
750 g of pork mince
750 g of beef mince
2 eggs
100 g of flour
3 onions
2 cloves of garlic (...) read more...
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Guide to French Wine
For people coming from the UK, French wines can pose a bit of a conundrum.
Many British wine drinkers are used to New World Wines which name the grape variety on the label. In France, generally only certain Vin de Pays wines name the variety. These are known as Vins de Cepage. While there are (...) read more...
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Owning a Vineyard in France
So you’ve watched one of those "Place in the Sun" or "No Going Back" programs about a British family who decide to become French Vignerons. What’s the truth behind the dream?
It’s true that anyone (with a bit of money) can own a vineyard. However, making it work and producing (...) read more...
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Escuella de Pagès
Escudella De Pages (Catalan Peasant Soup)
Pagès, in Catalan, means peasant, rural, or rustic
Ingredients
Water
Ham bone
Marrow bone (veal or beef)
Generous pinch of saffron
3 tablespoons Olive oil
4 oz Salt pork (soak 1hr in water beforehand to reduce salt)
1 smoked sausage
4 (...) read more...
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Vin de Pays and Appellation Controlée explained
Vin de Pays and Appellation Controlée explained.
by Jonathan Hesford
Domaine Treloar
www.domainetreloar.com
I find a lot of people ask me what is the difference between Vin de Table, Vin de Pays and Appellation Controlée wine. Here is an attempt to explain it in the context of the (...) read more...
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Goat’s cheese
Say cheese!
Le fromage du chèvre
Goats were first introduced into France by the Arabs during the Saracen invasion. Goat breeding was developed particularly in the Poitiers region, where, in 732, the famous Battle of Poitiers took place between the Saracen troops and the French, led by (...) read more...
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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...
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