You can find the following articles in this section : Aioli Aioli (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 aiolli Mash the garlic (...) read more... 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... Bullinada - Catalan fish casserole (no photo available of this dish. If you try it, please take a photo and send it to Kate) 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 (...) 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. Recipe Ingredients 1 1/2 teaspoons instant (...) 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... 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... 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... 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 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... 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... Suquet Suquet (the shortened form of "suc," which means "juice," from the appearance of this soup-like fish stew) Ingredients One monk fish tail (queue de lotte), and other similar fish (rascasse, Saint-Pierre, rouget grondin) cut into pieces 1kg mussels 12 king prawns (gambas) 1,5 kg (...) read more... Trinxat - (Cabbage and Potato cake) Trinxat (Cabbage and Potato cake - a winter dish from the Cerdanya) Trinxat, in Catalan, means chopped or shredded. Ingredients Savoy or green cabbage 10 thick slices of salt pork or bacon, diced 2 lbs. potatoes, peeled 3 tbsp. extra-virgin olive oil 1 clove garlic, peeled and (...) read more...

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