All-i-oli Sauce

8 garlic cloves, minced
1 cup extra-virgin olive oil

In a mortar, add the garlic. With the mortar running, slowly put in enough oil until the mixture is thick. Season with salt.

Picada Sauce

2 cloves garlic, peeled and minced
1/4 cup almonds, roasted
1/4 cup hazelnuts, roasted
1 slice fried bread
1 tablespoons finely chopped parsley leaves
Olive oil
Salt and pepper

Using a mortar or a food processor, grind the garlic, nuts and bread together. Add the parsley and enough oil to the mixture to form a thick paste. Season with salt and pepper.

Samfaina Sauce

1 cup extra-virgin olive oil
2 1/2 cups eggplant, unpeeled and diced
2 1/2 cups diced zucchini (courgette), unpeeled and diced
3 cups fresh tomatoes, peeled, seeded and chopped
3 red pepper, roasted, peeled and thinly sliced
5 cups onions, thinly sliced
2 tablespoons garlic cloves, chopped
Black pepper

Heat oil in large pot. When the oil is hot, add the onions. Season with salt and pepper. Saute until soft, about 6 minutes. Add the garlic and eggplant. Season with salt and pepper. Saute until gold, about 4 to 6 minutes. Add the zucchini, tomatoes, and peppers. Season with salt and pepper. Cook until the liquid as evaporated, about 30 minutes. Taste and season if necessary.

Sofregit Sauce

1/3 cup extra-virgin olive oil
1 cup onion, chopped
1 teaspoon garlic cloves, minced
1 cup plum tomatoes, peeled, seeded and chopped (fresh or tinned or canned)
1 teaspoon flat-leaf parsley, minced
1 teaspoon sage, minced
Salt and pepper, to taste

Heat a pan and put in the olive oil. When the oil is hot, add the onions and cook over low heat until they turn golden brown, about 20 minutes. Stir in the garlic and cook until it begin to color slightly, about 5 minutes. Add the tomatoes and cook slowly until they begin to blend with the onions, about 20 minutes. Add the parsley and cook for another 10 minutes. Add salt and pepper to taste.

Romesco Sauce

3 dried peppers, seeded and minced
1 small pepper
3 whole garlic cloves
2 slices white bread, crust removed
1 cup tomatoes, peeled, seeded and chopped
1/2 cup almonds, roasted
1/2 cup hazelnuts, roasted
4 tablespoons extra-virgin olive oil
2 teaspoons vinegar
1 tablespoon finely chopped parsley leaves
Salt, to taste

In a large pan, over medium heat, add the oil. When the oil is hot, add the peppers. Saute for 1 minute and remove from the pan. Reserve the oil. In a food processor, combine the peppers and garlic. Process until a paste forms. Add the reserved fried bread, tomatoes and nuts. Add the vinegar, 2 to 3 tablespoons of the reserved oil and season with salt. Process for 15 seconds. Add the parsley and process for 5 seconds. Remove and store in a container under refrigeration.

Green spaghetti “al pesto”

Ingredients, for four portions:
320 g. green spaghetti
1 garlic
25 g. walnuts
25 g. grated parmesan
1 cup olive oil
Milky Cream
50 g. butter
30 g. pinenuts

Cooking method:

Prepare all the food and cutlery and crockery.
Boil the spaghetti in salty water , let them cool and reserve.
Brown the pine nuts.
Grind the salt, garlic, walnuts and grated parmesan.
Chop the parsley and basil.
Add the milky cream and remove.
Place in the casserole with oil and mix gently and cook moderately for two minutes and to taste.
Sauté the spaghetti with oil or butter and add the sauce.
Serve in the nice dish and garnish with golden pinenuts.

Catalan Moules Marinières

If Moules Marinières originated in Catalonia is debatable – many consider it’s origins were the west coast of France. There are nearly as many variations in Catalan Moules Marinières as there are Catalan restaurants who jealously guard their own recipes. The following recipe is typical and a favourite but some ingredients can be changed. Try changing half the wine with fish stock, the crème fraîche with cream, or add more garlic – develop your own Catalan Moules Marinières recipe!

This recipe serves four as a main course (use ¼ of the quantity if serving as a starter).

Serves 4 people
Preparation & cooking time: 15 minutes

2 kilograms of live mussels
half bottle of cheap Catalan dry white wine
1 onion
2 cloves of garlic
30g butter
10cl (c1/2 cup) of crème fraîche
1/2 finely chopped parsley
salt and pepper
As an accompaniment:
Crusty bread.
Mussels are high in protein and low in fat & cholesterol. A 100 gram portion of cooked blue mussels contains 24g of protein but only 172 calories. It is rich in iron, calcium, manganese, phosphorous, selenium, zinc and vitamins A, B12 & C.


· Carefully wash the mussels in salty water to help the mussels to clear the sand and grit. Remove the beard . Discard any mussels that are damaged or are open (and do not close on tapping).
· Peel onions and cut into thin slices, melt the butter in a large saucepan, add the sliced onions and cook over medium/high heat for 4 minutes,
· Chop the garlic and add to the onions, cooking for a further 3 minutes.
· Add the white wine, garlic, then the mussels and parsley.
· Cook for approximately 10 minutes, stirring occasionally, until the mussels are generally open.
· Discard any unopened shells, which indicate that they were not alive before cooking.
· Remove the mussels into a serving dish using a spoon.
· Add the crème fraîche to the cooking sauce while stirring and immediately pour the mixture over the mussels.

The difference in colour of the meat of mussels has nothing to do with freshness or a difference in taste. The orange meat is found in the shell of a mature female mussel, whilst the paler meat mussels belong to males and young females.

Catalan Moules Marinières is traditionally served with chunks of fresh crusty bread, but in northern Europe fries are often served as an accompaniment instead.

Dialogues at a restaurant

Situation 1: Reserving a table –
Sir – I would like to reserve a table for four people for this evening
Waiter – What time would you like to eat?
Sie -We would like to come at 8pm.
Waiter – That`s fine, what is the name please?
Sir – Mr. Ballesteros.
Waiter – Ok Mr. Ballesteros, we will see you at 8 o`clock.

Situation 2: Arrival –
Sir – Good evening.We have booked a table in the name of Ballesteros.
Waiter – Ah yes, Mr. Ballesteros; your table is over here on the left. Here we are, the waiter will be with you shortly.
Sir – Thank you
Waiter – Good evening, here are the menus. Can I get you something to drink while you are choosing your meals?
Sir – Yes,  thank you. We would like two glasses of red wine and two lemonades please.
Waiter – No problem.

Situación 3: Order the food –
Waiter – Are you ready to order your meals yet?
Sir –  Yes, for starters we would like one tortilla, one melon and two of the seafood salads.
Sir – Then,  for main courses we would like one fillet steak, one hake with vinaigrette, rice with king prawns and the chicken with grapes.
Waiter – How would you like the steak?
Sir – Well done please.
Waiter – Ok, would you like further drinks?
Sir – Yes, please – two more glasses of lemonade, and for us a bottle of your house red

The waiter returns to the table

Waiter – I`m sorry, but there is no hake available this evening. Would you like to choose something else?
Sir –  Yes, we will have the mussels in tomato sauce instead please.
Waiter – Here we are: the seafood salads.Whose is the melon and the tortilla? Enjoy your meal.
Situation 4: Order the deserts –
Waiter – Would you like the dessert menu?
Sir – Yes, please
Waiter – Here you are.I would recommend the fried milk cubes with cinnamon. I will give you some minutes to decide.
Waiter – Are you ready yet?
Sir – Yes, we would like two of your recommendation the fried milk cubes with cinnamon. Also we would like the fresh fruit salad, some chocolate ice-cream and finally, two coffees please.

After the meal –

Waiter – Did you enjoy the meal?
Sir – Yes, everything was very delicious. Could we have the bill please?
Waiter – Yes,  of course.
Sir – Do you take credit card?
Waiter – Yes , no problem. Here you are, please enter your PIN. Thank you. See you again!

Ordering a menu

  • Hi. How are you doing this afternoon?
  • Fine, thank you. Can I see a menu, please?
  • Certainly, here you are.
  • Thank you. What’s today’s special?
  • Grilled tuna and cheese on rye.
  • That sounds good. I’ll have that.
  • Would you like something to drink?
  • Yes, I’d like a coke.
  • Thank you. (returning with the food) Here you are. Enjoy your meal!
  • Thank you.
  • Can I get you anything else?
  • No thanks. I’d like the check (bill – UK English), please.
  • That’ll be $6.75.
  • Here you are. Keep the change!
  • Thank you! Have a good day!
  • Bye.
  • Read this dialogue
    Waiter: Hello, Can I help you?
    Kim: Yes, I’d like to have some lunch.
    Waiter: Would you like a starter?
    Kim: Yes, I’d like a bowl of chicken soup, please.
    Waiter: And what would you like for a main course?
    Kim: I’d like a grilled cheese sandwich.
    Waiter: Would you like anything to drink?
    Kim: Yes, I’d like a glass of Coke, please.
    Waiter… After Kim has her lunch.: Can I bring you anything else?
    Kim: No thank you. Just the bill.
    Waiter: Certainly.
    Kim:I don’t have my glasses. How much is the lunch?
    Waiter: That’s $6.75.
    Kim: Here you are. Thank you very much.
    Waiter: You’re welcome. Have a good day.
    Kim: Thank you, the same to you.
    Ordering lunch and dinner
    What else do you recommend?

Waiter: — Are you ready to order, sir?
Mr Ryefield: — Yes. I´ll have the beef stew for starters and my wife would like tomato soup.
Waiter: — One beef stew and one tomato soup. What would you like for the main course?
Mr Ryefield: — I´ll have the Cayenne Pepper Steak and my wife would like the Fried Trout with mashed potatoes.
Waiter: — I´m afraid the trout is off.
Mrs Ryefield: — Oh dear. Err… What else do you recommend?
Waiter: — The sole is very good.
Mrs Ryefield: — OK. I´ll have that. Do you have any coleslaw?
Waiter: — No, I´m sorry, we don´t.
Mrs Ryefield: — Just give me a small mixed salad then.
Mr Ryefield: — Same for me.
Waiter: — Certainly. (…) Would you like something to drink?
Mr Ryefield: — Yes, please. May I see the wine list?
Waiter: — Certainly. Here you are.(…)
Mr Ryefield: — A bottle of Chablis ‘99, please.
Waiter: — Excellent choice!

Baked rice with cod

• 400 gr. rice
• 150 gr. cod
• 100 gr.chickpeas
• 1 potato
• 1 carrot
• 1 onion
• 2 tomatoes
• 2 garlic cloves
• Saffron
• Olive oil and salt
• Broth

* Prepare all the ingredients and the cookware.
* Cut the potato into slices. Desalt the cod 24h before cooking, and cut it into pieces.
* Cut the carrot in 5 or 6 pieces. Grate the onion.
*  Peel and crush the tomatoes.
* Boil the chickpeas with salty water .
* Sauté the garlic cloves, add the potatoes and remove them when gold.

* Reserve.
* Brown slightly the cod and reserve.
* Add the carrot and onion in the same olive oil, when it’s fried , add the crushed tomatoes.
* When fried, add the rice, saffron, chickpeas and the broth.
*  Add the cod and salt to taste.
* Finally add the potatoes and bake them for about 18 minutes

Risotto with mushrooms

Ingredients, for four portions:
250 g. rice
1 L. meat broth
150 g .mushrooms (clean and cut into pieces)
1 onion ( sliced )
1 cup of virgin olive oil

1 cup milky cream
25 g. butter
50 g. grated parmesan

Cooking method:

  • Fry the onion gently in olive oil and reserve.
  • Sauté the mushrooms in olive oil and add in the onion.
  • Stir and add the rice and remove for two minutes.
  • Add one part of meat broth and season.
  • Stir constantly and add meat broth for about 17-18 minutes.
  • Separate of the fire and mix gently the butter, grated parmesan and milky cream.
  • Finally serve the dish.

Rabbit ” a la caçadora”

– 2 Rabbit.
– c/s Salt and white pepper.
– 1´5 dl Oil.
– 250 g Onion
– Garlic chopped.
– 30 g flour.
– 250 g Tomato seeded
– ½ l White wine
– ½ l black broth
– 1 kg Mushrooms precooked
– c/s Parsley chopped
– 500 g Rice

* Heat the oil in a fry pan.
* Season and brown the rabbit. Reserve
* Put the same oil in a big pot.
*  Fry the onion and the garlic chopped
* Add the pieces of fried rabbit and sprinkle the flour, let fry lightly.
* Add the tomato chopped and fry lightly.
* Add the white wine letting it reduce for about 2 minutes.
* Add the black broth in a low flame, cover the pot until the rabbit is tender.
* Finally add the mushrooms and it’s ready to eat! Serve.
Enjoy the meal!!

Duck “à l’orange”



• 2 ducks
• 400 gr vegetables for broth
• Salt and pepper
• Olive Oil
• 4 oranges
• 50 gr sugar or honey
• 2 dl Cointreau
• 3 dl meat broth
• 1 dl porto


  • Prepare all the ingredients and the cookware.
  • First, heat the duck for 20 minutes, add the vegetables.
  • Get the duck to the oven, and cut it in a half. Remove the bones.
  • Add porto and water in the backing tray for sauce.
  • Caramelise it with the sugar, add the orange juice and the porto. Let it caramelise.
  • Cover the duck with this caramel and put them in the oven, when it’s brown, remove and serve.


Menjar blanc (Blancmange)

Menjar Blanc is a rich, almond-flavoured dessert which is typical in the southern parts of Catalonia.

Ingredients for four people:

  • 8oz (200g) raw peeled almonds
  • 4 Cups (1 litre) of water
  • 8oz (200g) of sugar
  • 3oz (85g) of corn starch
  • 1 cinnamon stick
  • Rind of 1 medium lemon
  • 1 cup (¼ litre) of milk
  • Ground cinnamon


  • Finely chop the Almonds
  • Boil the water.
  • Add the Almonds, Lemon rind and the Cinnamon stick to the water then imme
  • Cover and leave to soak around 3 hours.diately remove from heat.
  • Slowly add the cornflour to the milk (no lumps)
  • Add the Milk and Sugar to the mixture and boil it.
  • Place into bowls, leave to cool.
  • Serve cold, dusting with ground cinnamon .