Categoria: Rezept

All-i-oli Sauce

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

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
Salt
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.

Ingredients, for four portions:
320 g. green spaghetti
1 garlic
25 g. walnuts
Basil
Parsley
25 g. grated parmesan
1 cup olive oil
Milky Cream
Salt
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.

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
Ingredients:

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.

Directions:

· 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.

Ingredients
• 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

Elaboration
* 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

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
Salt

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.

Ingredients:
– 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

Elaboration:
* 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”

Ingredients

• 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

Directions:

• 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 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

  Directions:

• 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 .

E-Twinning

Pa amb Oli

Belegte Brote auf mallorquinische Art. Pa amb oli (auf Deutsch: Brot mit Öl) sind authentischsten Speisen der Baleareninsel.

Zutaten: geröstetes Brot, Tomaten, gutes Olivenöl und Salz. Man kann dieses Brot mit Wurst- oder Käsespezialitäten essen.

Pa amb tomàquet

Das berühmte Brot mit Tomate ist in alle Speisekarte der katalanischen Restaurants. In Katalonien muss man  Brot mit Olivenöl essen. Idealerweise röstet man eine Scheibe Bauernbrot (auf katalanisch “Pa de pagès”, das gibt es in aller Bäckerei) auf dem Grill. Dann reibt man es mit einer frischen Knoblauchzehe ein. Dann kommt das Olivenöl und etwas Salz. Endlich man presst die Tomaten auf dem Brot.

WÖRTER

Belegte Brote, Sandwich, Bocadillo

Berühmt, Famous, Famoso

Art, Kind, Tipo

Rösten, To grill, Asar

Speisen, Food, Comida

Scheibe, Slice, Rebanada

Zutaten, Ingredients, Ingredientes

Bäckerei, Baker’s, Panadería

Geröstetes, Grilled, Reiben

Einreiben, To rub, Untar
Press, Spread, Untar
Knoblauchzehe, Garlic, Diente de ajo
Authentisch, Authentic, Auténtico
Etwas, A little, Un poco de