National Foods: Recipes

Here you have the recipe of a typical Catalan meal. Post here recipes of Catalan or Greek meals. Come on, we’re waiting  for your best secrets!

Catalan Pot Meat

Ingredients:

  • 1/4 of kilo sheep meat or beef
  • a bone of cane of veal
  • a slice of pork ear
  • a slice of bacon
  • a gizzard and some bits of a hen
  • chickpeas
  • a leaf of cabbage
  • some celery
  • medium potatoes
  • a slice of boiled Catalan sausage and a slice of black sausage
  • 1/4 of kilo of sheep minced meat
  • 1/4 of kilo of pork minced meat
  • a garlic and an egg
  • some white bread crumbs
  • a bit of parsley
  • some flour and salt
  • some rice or pasta

Put a pot with 4 litres of water on the fire and throw the following ingredients: the sheep or beef meat, the bone of cane of veal, the pork ear, the bacon, the gizzard, the hen and the chickpeas. Add salt for flavour and let it boil for at least 2 hours. In the meantime, in a bowl mix the pork and the beef minced meat together with the egg and the white bread crumbs, some salt, some parsley and some flour. Knead and roll tiny meatballs. Next coat each meatball in flour and throw them into the pot with the cabbage, the celery, the potatoes and the boiled Catalan and black sausages. Again let it boil for one hour. Now the broth is ready. Add some rice or pasta and boil it together.

You can serve it all together or first the broth and then on a separate tray, the meat and the vegetables.

Hi people, it’s Penny.

Coralia gave recipies about the two most typical Christmas sweets. I’d like to give you one more recipie about the traditional New Year’s Eve sweet bread (or cake) called Vassilopita (St. Basil’s pie). But first l’d like to share with you the tradition we follow. This cake is prepared, as I said before, for the New Year’s Eve. Probably it was named after Agios Vassilis (St. Basil, the Greek Santa Claus) because the 1st January is dedicated to him.Traditionally the head of the family cuts the cake just after midnight when the New Year has arrived and we all wish for a good year with love, fortune, health etc. The first piece goes to the curch (the Christ etc), the second to the house, then the father, the mother, the children (one by one from the eldest to the youngerst) and then to the guests if any. I forgot to tell you that a coin is hidden in the cake . The one who gets the coin (flouri) is considered to be extra lucky for the whole year that has come.

There’s isn’t one specific recipie for this cake as every housewife follows hers. Here I’m going to give you my mother’s recipie.

Ingredients:

  • 250gr butter
  • 1 cup of sugar
  • 4 eggs
  • 1 glass of orange juice
  • grated peel of 2 oranges
  • 4 tablespoonfuls of brandy
  • vanilla essense
  • 1 packet of self-rising flour

and a coin (wrapped in foil)

Put the butter (which is in room temperature) into a mixing bowl and start beating it. Add the sugar(very slowly), the eggs (one at a time) and the brandy. Then sprinkle the orange peel. Add the orange juice and the vanilla essense. Finally goes the flour (very slowly). Pour the mixture into a floured round baking pan. Bake it for about 50′ in 175-180 oC (in preheated oven) Halfway through insert the coin into the dough. Allow to cool for about 10′. Invert it into a plate. Then take a second plate (the serving one), put it on the cake, invert it so you get the cake the right side up -it sounds more complicated that it actually is!!!!. At last you have to decorate it with caster sugar, almonds or anything that you prefer. You can have a look at the pictures to get ideas for the decoration.

vas2009.jpg  vassilopita.jpg vasilopita1.jpg
my-vassilopita-copy.jpg This is the Vassilopita I baked this year ( the decoration is mine of course!!!!!)

And this is how kourabiedes and melomakarona look like
kourampiedes.jpg                    melomakarona.jpg
                          Happy New Year!!!!

  • If you are interested in more Greek Christmas traditions there’s an article in our magazine written by Pavlos.

10 thoughts on “National Foods: Recipes

  1. Corallia

    I am going to tell you two greek, christmas recipes which are served to the christmas table.Their names are melomakarona and kourabiedes and both of them are very delicious.

    Ingredients:
    For melomakarona…

    -One cup of tea oil
    -2 1/2 cups of tea semolina
    -1/4 cup of tea sugar
    -1/2 cup of tea flour
    -1/4 cup of tea cognac
    -1/4 cup of tea orange juice
    -2 spoonfuls of orange shaving
    -1 spoonful soda

    For the syrup
    -1 cup of tea honey
    -1/2 cup of tea sugar
    -3/4 cups of tea water
    -1 cup of tea walnut-crumb pounded and some cinnamon sugar
    At wash-bowl you mix the oil and the sugar for three quarters of an hour. You throw the cognac, the orange shaving and the soda melting into the orange juice. You add the samolina little by little and the flour. You knead in order to make a mass. You mould melomakarona and you cook them at medium oven for twenty minutes.( For the syrup)You put the water, the sugar and the honey to boil and you immerse the melomakarona into them. They are ready!

  2. Corallia

    Ingredients:
    For kourabiedes…

    -2 cups of tea butter
    -4-5 cups of tea flour
    -1/2 cup of tea fine sugar
    -2 egg crocuses
    -1 spoonful baking-powder
    -1 cup of cofee gum drink
    -2 vanillas
    -1/2-3/4 of kilo faint sugar
    -some rosewater

    At wash-bowl you hit the butter in order to be white for three quarters of an hour. You add the sugar and the croceries and you continue the heating. You mix the flour,the powder and the vanillas. You throw to the butter the gum drink and you begin to add the flour little by little. You knead the dough and you begin to mould kourabiedes. You can give them any shape you like (crescents,circular).
    You puit them at baking pan and you cook them for 15-20 minutes. You sprinkle them with the rosewater and you sprinkle them with a lot of fine sugar. They are ready!
    And something that I forgot about the melomakarona. After you immerse them at the syrup you sprinkle them with the walnut-crumb and the cinnamon-sugar.

  3. Penny

    When I wrote my Christmas recipe of Vassilopita I accidentally deleted Carol’s recipe of Catalan pot. I have rewritten it hopefully without mistakes-it’s quite complicated I must say!!!-Check it and correct me if necessary.Thanks

  4. Aitor

    Broad Beans with Pinetells and Black Sausage

    Ingredients:

    – A pack of broad beans

    – Salt and olive oil

    – Pinetells (probably the most typical sort of mushrooms in Catalonia, you know them as “Milk Caps”)

    – 1 onion and some garlic cloves

    – Some stock

    – Some lard

    – Tomatoes

    – Black sausage

    Boil the broad beans with some salt. When they are boiled, drain them and leave them aside. Clean the pinetells, and once you have them clean, cut them into pieces.

    Now, chop an onion finely and fry it in hot olive oil. After a while, we will add two-three cloves of garlic well-chopped.

    Next, we add the pinetells and leave everything boiling with low fire for some minutes. Sprinkle with salt and pepper and add some stock.
    Then, melt some lard in a casserole, grate some tomatoes and stir gently. We add the broad beans and the pinetells. Leave it boil all together for some minutes and finally, add the black sausage previously sliced. Stir gently and after some minutes, serve it.

  5. Penny

    Hi, Aitor. I found your recipe very interesting and I tried it – I changed some of the ingredients a bit,though,we don’t have black sausages and I used a greek product which is called “country sausage” more or less. It was delicious!!!

    By the way could anyone write the recipe of Crema Catalana? When we came to Spain I tried it several times and I liked it very much.

  6. Nilituu

    Hi Penny,
    I’m Nil. Carol told me that you liked Catalan cream when you came to Catalonia. And she also told me that you want to do it so here you have it:

    Catalan Cream

    Ingredients:

    – 4 egg yolks

    – 500ml of milk

    – 2 or 3 spoonfuls of sugar

    – 1 teaspoon of corn flour

    – a lemon or orange zest

    – 2 cinnamon sticks

    First of all, when you break the eggs, keep the yolks aside. Mix the yolks with the sugar and the corn flour in a bowl. Stir the mixture until smooth.

    In a pan, over low heat, pour the milk and the mixture (sugar & egg yolks); add the lemon/orlange zest and the cinnamon sticks. Heat it gently until it reaches boiling point, and don’t forget to stir it slowly with a wooden spoon until it thickens. Remove from the heat, leave to infuse for 20-30 minutes, pour the cream into typical small Catalan clay pots and chill for about 2 hours. Sprinkle the surface with sugar, and caramelise the sugar with a blowtorch. As the caramel cools, it will harden. Finally, place the clay pots in the refrigerator until serving.

  7. semina & hara & xenia

    Hi guys

    First of all thnx for all the recipes!!!!!!!! We haven’t tried them yet, but we hope that they are gorgeous!!!!!!!! We are fans of the Spanish food (haha!). We hope u will try our recipes!!!

    bb!!

  8. Dimitra Korallia

    I am going to tell you one greek,traditional recipe.Its name is mousakas and is very delicious.
    There are many variations of how to make moussaka or mousakas in Greece and these variations depend on the location or just the family tradition. This is a recipe for mousakas that our mothers use.

    Ingredients for 9×11 pan/Pyrex dish of mousakas
    ½ kg of lean ground beef,
    2 large eggplants,
    2 large potatoes,
    1 large red onion,
    1 tablespoon of dried up parsley or 3 sprigs of fresh parsley,
    1 tablespoon of salt, pepper,
    1 garlic clove,
    4 large fresh ripe tomatoes or 1 medium can,
    ½ cup of grated parmesan cheese or any other kind of hard salted cheese.

    In order to make mousakas you should start by chopping the onions the tomatoes, the parsley and the garlic finely. Sauté these ingredients for a few minutes in a pan and then add the meat. After you add the meat for your mousakas add the some salt and pepper. Bring the mousakas mix to a boil and then simmer it for about half an hour until the sauce is thick. Set it aside and let it cool down. Slice the eggplants crosswise to create half inch thick circles and submerge them in a large mixing bowl with plenty of salt (2 tablespoons). Then let them sit for about half an hour. Afterwards we drain the water and wash the eggplants thoroughly with cold water. This process with salt water eliminates the bitterness of the eggplant. Take a plain cooking sheet and sprinkle some olive oil onto it and place the eggplant slices on it. You might need more than one cooking sheet depending on how big your eggplants are. After you place them on the sheet sprinkle them again with some oil. Place the eggplant sheet or sheets in a preheated oven at 400F until they soften on both sitde. You might have to turn them around mid way. Clean the potatoes and wash them well. Slice them in round slices and fry them with very little oil on a non stick pan. Let them cool down. Use some olive oil to brush a Pyrex dish with oil and place the sliced slightly fried potatoes crosswise. This will be the base for our mousakas. Over the potatoes arrange one layer of baked eggplants slices and then add the meat mix or sauce by spreading it over the eggplants. Sprinkle our moussaka with some parmesan cheese we add another and final layer of baked eggplant slices. Our dish is now ready for the Greek béchamel sauce. Add and bake at 370F until our mousakas becomes golden/brown. And there you have it freshly baked mousakas. You can either refer to this dish as mousakas or moussaka, either way it is an absolutely delicious Greek Recipe.

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