3 o 4 al dia

Name: Mega Fluffy Japanese Pancakes (Soufflé Pancakes)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 pancakes (2 servings)
Cuisine: Japanese
Ingredients: 2 egg whites (about 84 g); 2 egg yolks (about 34 g); 35 g type 00 flour; 2 g baking powder; 25 g whole milk; 25 g sugar; Vanilla extract; Butter, for the pan

Gaspatxo clàssic amb crispetes

2026-10-20T13:40:20.090+02:00

El gaspatxo de tota la vida, però amb un final que sorprèn: unes crispetes fetes a casa, amb una mica d'oli i

mantega, que donen un punt cruixent i salat al plat. Pot semblar estrany, però el contrast entre el fred i suau del gaspatxo i el cruixent de les crispetes funciona molt bé. Ideal per sorprendre els convidats.

No poso la recepta del gaspatxo, que cadascú té la seva. Si en voleu idees, al blog teniu el gaspatxo de préssec, el salmorejo de la mama o la mazamorra.

Ingredients per a les crispetes

40 g de blat de moro per a crispetes (llavors)
1 cullerada d'oli de gira-sol o d'oliva suau
15 g de mantega
Sal fina
Oli d'oliva verge extra, per acabar

Elaboració

En una cassola amb tapa, poseu l'oli i la mantega a foc mitjà. Quan la mantega s'hagi fos, afegiu-hi 3 o 4 grans de blat de moro i tapeu.

Quan esclatin, ja sabeu que l'oli és a la temperatura bona. Afegiu-hi la resta de grans en una sola capa, tapeu i sacsegeu la cassola de tant en tant perquè no es cremin. Deixeu la tapa una mica entreoberta perquè surti el vapor i les crispetes quedin ben cruixents.

Quan passin 2 o 3 segons entre esclat i esclat, retireu del foc. Aboqueu-les en un bol i saleu-les de seguida, mentre encara són calentes.

Serviu el gaspatxo ben fred i poseu-hi les crispetes just abans de portar-lo a taula, perquè no s'estovin. Acabeu amb un fil d'oli d'oliva verge extra.

Consells

La mantega dona el sabor de crispeta de cinema, però es crema fàcilment: no pugeu el foc al màxim. Si teniu mantega clarificada (ghee), encara millor.
Feu-ne més de les que necessiteu: les que sobrin desapareixen soles.
Un pessic de pebre vermell fumat sobre les crispetes hi queda molt bé.

🌐 Read this recipe in English

Classic Gazpacho with Popcorn: A Crunchy Twist on the Spanish Cold Soup

2026-10-20T13:39:39.428+02:00

Gazpacho is one of the great classics of Spanish summer cooking: a cold, smooth tomato soup with cucumber, pepper, garlic, olive oil and a touch of vinegar. This time I wanted to serve it in a slightly more unusual way, topped with homemade popcorn — the one in the photo.

Serves: 4 · Prep time: 5 min · Cook time: 5 min · Difficulty: Easy

It may sound strange, but it makes a lot of sense. In Spain, gazpacho is often served with small toppings: croutons, diced cucumber, pepper or onion. Popcorn plays the same role as the croutons, adding crunch and a salty note, but it is lighter and much more surprising. The contrast between the cold, silky soup and the warm, crunchy popcorn is what makes this dish fun. It is a great way to surprise your guests.

I'm not going to give you the gazpacho recipe here, as every family has its own. If you're looking for ideas for cold soups, on the blog you'll find Mum's Salmorejo, the thicker Cordoban cousin of gazpacho, and Mazamorra, a cold almond soup. What I will explain is how to make the popcorn from scratch, starting from the corn kernels, with a little oil and butter so it has much more flavour than microwave popcorn.

Ingredients for the popcorn

40 g popcorn kernels
1 tablespoon sunflower oil or mild olive oil
15 g butter
Fine salt
Extra virgin olive oil, to finish

Method

Put the oil and butter in a pan with a lid over medium heat. Once the butter has melted, add 3 or 4 kernels and cover the pan.

When these test kernels pop, the fat is at the right temperature. Add the rest of the kernels in a single layer, cover again and shake the pan from time to time so they don't burn. Leave the lid slightly open so the steam can escape — this keeps the popcorn crisp instead of chewy.

When there are 2 or 3 seconds between pops, take the pan off the heat. Tip the popcorn into a bowl and salt it straight away, while it is still hot, so the salt sticks.

Serve the gazpacho very cold in shallow bowls. Add the popcorn just before taking it to the table, so it doesn't go soggy, and finish with a drizzle of extra virgin olive oil. Deeeeelicious.

Tips

The butter gives the popcorn that cinema flavour, but it burns easily: keep the heat at medium, never on high. If you have clarified butter (ghee), even better, as it can take more heat.
Make more popcorn than you need: the leftovers will disappear on their own.
A pinch of smoked paprika (pimentón de la Vera) on the popcorn goes very well with the tomato.
Don't stir the popcorn into the soup; just scatter it on top so each spoonful has a bit of crunch.

Frequently asked questions

Why put popcorn in gazpacho?
It works like croutons: it adds crunch and saltiness. It's lighter than bread and much more surprising.

Can I use microwave popcorn?
You can, but homemade popcorn with oil and butter has much more flavour, and you control the salt. Avoid sweet or caramel popcorn.

Why do my popcorn kernels not pop?
Usually because the oil isn't hot enough, or the kernels are old and have dried out. Use the test-kernel trick and keep the kernels in a closed jar.

How long does the popcorn stay crunchy in the soup?
Only a few minutes, which is why it's best to add it at the very last moment.

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Mega Fluffy Japanese Pancakes (Soufflé Pancakes)

2026-10-07T12:07:42.947+02:00

This past Easter in Osaka I had the chance to try some Mega Fluffy Pancakes (Japanese soufflé pancakes) — the ones in the photo.

Serves: 4 pancakes (2 servings) · Prep time: 15 min · Cook time: 12 min · Difficulty: Medium

I found this recipe and I hope to make them soon.

Ingredients (makes 4 pancakes)

2 egg whites (to be precise, the recipe called for 84 g)
2 egg yolks (34 g)
35 g type 00 flour
2 g baking powder (Royal)
25 g whole milk
25 g sugar
Vanilla extract or vanilla.

Method

To make the fluffy pancakes, first put the egg whites in a bowl and place them in the freezer for 10–12 minutes, until a thin layer of ice forms. In another bowl, put the yolks with the milk and mix well with a whisk. Add the vanilla extract (or vanilla) and the sifted flour and baking powder.

Take the egg whites out of the freezer and beat them at low speed, adding the sugar little by little. You want a firm, stable meringue.

Fold the whites into the yolk mixture: first add a small amount and mix vigorously, then add the rest of the whites, folding gently from the bottom up so they don't deflate. Once all the whites are incorporated and you have a light, airy batter, heat a frying pan over low heat.

Grease the pan with a little butter, using kitchen paper to spread it evenly and remove the excess. You can cook 2 pancakes at a time (depending on the size of your pan). For each pancake, place a spoonful of batter in the pan and add a few drops of water to the bottom of the pan, making sure the water doesn't touch the batter.

Cover immediately with a lid. Cook over very low heat for 2 minutes, then remove the lid and add another spoonful of batter on top of each pancake. If there's no water left, add a few more drops as before and cover again with the lid. Cook for another 4 minutes.

After that, carefully flip the pancakes. Add a few more drops of water to the pan, cover again with the lid and cook for about 3–4 more minutes. Transfer the pancakes to a plate and keep cooking the rest.

Serve the pancakes with maple syrup, whipped cream, chocolate, fresh fruit or whatever you fancy. One way to enjoy them is simply with a little butter, especially if you've used good vanilla. Deeeeeeeeelicious.

Frequently asked questions

Why do my soufflé pancakes deflate?
Usually because the meringue was overmixed when folding, or the heat was too high. Fold gently and keep the pan on very low heat.

Why chill the egg whites in the freezer?
Very cold whites give a finer, more stable meringue, which is what keeps the pancakes tall and airy.

What do you serve them with?
Maple syrup, whipped cream, chocolate or fresh fruit. With good vanilla, a little butter on top is enough.

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Pancakes Mega Esponjosos

2026-10-07T11:53:17.695+02:00

Aquesta Setmna Santa a Osaka vaig tenir l'oportunitat de tastar uns Pancakes Mega Esponjosos, (Fluffy Pancakes). Els de la foto.

He trobat aquesta recepta, espero fer-los aviat.

Ingredients, Per a 4 pancakes

2 Clares d'ou (si volem ser precisos la recepta deia 84 gr.)

2 Rovells d'ou (34 gr.)

35 gr. Farina 00

2 gr. Llevat químic en pols (Royal)

25 gr. Llet sencera

25 gr. Sucre

Extracte de vainilla o Vainilla.

Preparació

Per preparar els fluffy pancakes, primer col·locarem les clares d'ou en un bol i les posa-rem al congelador uns 10-12 minuts, fins que es formi una capa de gel. En un altre bol, col·locarem els rovells, amb la llet i barrejarem be amb un batedor. Afegeixirem l'extracte de vainilla (o vainilla) i la farina amb el llevat químic tamisats.

Treiem les clares del congelador i les batem a baixa velocitat afegint-hi el sucre a poc a poc. Hem d'obtenir una consistència ferma i estable.

Incorporem les clares a la barreja de rovells: primer afegim una petita part i barrejem enèrgicament, després incorporem les clares restants barrejant delicadament de baix a dalt per no desmuntar-les. Quan haguem afegit totes les clares i tinguem una massa ben muntada, escalfem una paella a foc baix.

Untem la paella amb una mica de mantega, usant paper absorbent per repartir be i treure l'excés. Podem cuinar 2 pancakes alhora, (segons la mida de la paella). Per a cada pancake, col·locem una cullerada de massa a la paella i afegim unes gotes d'aigua al fons, tenint cura que l'aigua no toqui la massa.

Cobrim immediatament amb una tapa. Cuinem a foc molt baix durant 2 minuts, després retirem la tapa i afegim una altra cullerada de massa sobre cada pancake. Si ja no queda aigua, afegim unes gotes més com vam fer abans i tornem a cobrir amb la tapa. Deixem cuinar durant 4 minuts més.

Passat aquest temps, voltejem els pancakes amb compte. Afegim unes gotes més d'aigua a la paella, cobrim novament amb la tapa i deixem cuinar uns 3-4 minuts més. Transferim els pancakes a un plat i continuem cuinant els altres pancakes.

Servim els pancakes amb xarop d'auró, nata muntada, xocolata, fruita fresca o el que is doni la gana. Una manera de degustar-los es sols en una mica de mantega, sobretot si heu posat una bona vainilla. Meeeeeeeeeel.

Tamago Sando: Japanese Egg Sandwich

2026-08-20T19:28:00.000+02:00

After spending this summer redesigning the blog, today I came across a recipe I want to keep at hand.

Last Easter I was in Japan, and among the many food experiences there, a very simple but curious one is the egg sandwich, Tamago Sando: you can find them everywhere and eat them quickly while you keep exploring the country — a great option.

Serves: 2 sandwiches (4 halves) · Prep time: 10 min · Cook time: 9 min (+5 min cooling) · Difficulty: Easy

Tamago Sando - Japanese Egg Sandwich

Ingredients (for 2 sandwiches)

4 medium eggs
4 slices of crustless white sandwich bread
60 g Japanese mayonnaise (or regular mayonnaise)
15 g whole milk
1 teaspoon white sugar
salt to taste
white pepper to taste

Method

Place the eggs in a saucepan, cover them with cold water and bring to the boil over medium heat: from the moment it starts boiling, count exactly 9 minutes. Transfer them straight away to iced water, let them cool for at least 5 minutes and peel them.

Separate the yolks from the whites. Mash the yolks with a fork until you get a smooth cream, then add the Japanese mayonnaise, milk, sugar, salt and white pepper: you should end up with a homogeneous mixture. Roughly chop the whites with a knife and fold them into the yolk cream, mixing gently.

Spread the filling generously over two slices of bread and close them with the other two. Cut in half with a very sharp knife and serve.

Tips and frequently asked questions

Why exactly 9 minutes?
It gives a fully set but still tender, bright yellow yolk, without the grey ring of overcooked eggs. The iced water stops the cooking and makes the eggs much easier to peel.

Can I use regular mayonnaise?
Yes. Japanese mayonnaise (like Kewpie) is made with yolks only and rice vinegar, so it is richer and slightly sweet. With regular mayonnaise, add a pinch more sugar.

How do I get that neat cut?
Use a very sharp knife and wipe it between cuts. Wrapping the sandwich in cling film and chilling it for 10 minutes before cutting helps a lot.

Can I make it ahead?
The filling keeps for a day in the fridge. Assemble the sandwiches just before eating so the bread stays soft but not soggy.

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Tamago Sando Entrepà d'ou japonès

2026-08-20T00:15:32.126+02:00

Desprès d'estar aquest estiu redisenyant el blog, me he trobat avui amb una recepta que vull tenir a ma.

Aquesta passada Setmana Santa vaig estar a Japò i entre les moltes experiències gastronòmiques, una molt senzilla però curiosa son els santvitxos de truita, els Tamago Sando, per la comoditat de trobar-los a tot arreu, i poder menjar-los ràpid mentre seguies visitant el pais, una molt bona opció.

Tamago Sando - Entrepà d'ou japonès

Ingredients (per a 2 entrepans)

4 ous mitjans
4 llesques de pa de motlle sense escorça
60 g de maionesa japonesa (o maionesa clàssica)
15 g de llet sencera
1 culleradeta de sucre blanc
sal al gust
pebre blanc al gust

Preparació

Poseu els ous en un cassó, cobriu-los amb aigua freda i porteu-los a ebullició a foc mitjà: des que arrenqui el bull, compteu 9 minuts exactes. Passeu-los de seguida a aigua amb gel, deixeu-los refredar almenys 5 minuts i peleu-los.

Separeu els rovells de les clares. Aixafeu els rovells amb una forquilla fins a obtenir una crema fina i, tot seguit, incorporeu-hi la maionesa japonesa, la llet, el sucre, la sal i el pebre blanc: heu d'obtenir una barreja homogènia. Piqueu les clares grossament amb el ganivet i afegiu-les a la crema de rovells, barrejant amb delicadesa.

Repartiu el farciment de manera generosa sobre dues llesques de pa i tanqueu-les amb les altres dues. Talleu per la meitat amb un ganivet ben esmolat i ja ho podeu servir.

Homemade Apricot Jam

2026-06-25T19:37:00.000+02:00

Good apricots are hard to find, and ones with the aroma of the old days are now completely impossible. The other day I bought some fairly good ones and made jam. I adapted a recipe I had written down to my own taste. Here it is — it makes about 3 jam jars, hehe

Serves: about 3 jars · Prep time: 15 min (+2 h resting) · Cook time: 30–40 min · Difficulty: Easy

Ingredients:

1 kg apricots
500 g sugar
Juice of one lemon
1 cinnamon stick
1 strip of lemon peel

Method:

Wash the apricots, remove the stones, weigh them, cut them into sixths and put them in a pot that can go on the heat.

Add the sugar (half the weight of the fruit), drizzle with the juice of one lemon and leave to rest for 2 hours, stirring from time to time, without heat. You'll see the fruit releasing its juice and the sugar dissolving, leaving the fruit in a fairly thick syrup.

Now it's time to turn on the heat, not too high, and add the cinnamon stick and the lemon peel; if you don't want the aromas to be too noticeable, you can wait and add them in the last 20 minutes. Stir from time to time so it doesn't stick. I don't like to blend it: in this time it breaks down quite a lot. Cook it for 30-40 minutes in total; if you leave it longer it will get thicker.

When the jam is to your liking, you can test it by letting a little cool down to see if it's thick enough, because it thickens as it cools.

Then all that's left is to put it in sterilised glass jars if you want to keep it for a long time; otherwise, keep it in the fridge and eat it over the following weeks.

Fill the jars, which you will have boiled for 10 minutes, close them tightly and boil them for 10 minutes covered with water to create a vacuum. Some people don't boil them and instead leave them to cool upside down, also to create a vacuum and remove any air that may be inside.

Tips and frequently asked questions

Do I need to blend the jam?
No: after 30–40 minutes of cooking the fruit breaks down enough. If you like it smooth, blend it at the end.

How do I know it is thick enough?
Put a spoonful on a cold plate: if it stays thick and does not run once it cools, it is ready. Remember it thickens as it cools.

How long does it keep?
In sterilised jars with a vacuum, for months in a cool, dark place. Once opened, keep it in the fridge and eat it within a few weeks.

Can I use less sugar?
You can go down a little, but sugar is what preserves the jam and helps it set: with much less, it will keep for less time and be runnier.

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Melmelada d'albercocs casolana amb canyella i llimona

2026-06-25T08:39:43.366+02:00

Costa trobar albercocs bons, amb l'aroma dels d'abans ja és del tot impossible. L'altre dia en vaig comprar uns prou bons, i vaig fer melmelada. He adaptat als meus gustos una recepta que tenia apuntada. Us la deixo, ens surten uns 3 pots dels de melmelada, jeje

Racions: 3 pots · Preparació: 15 min · Cocció: 40 min · Dificultat: Fàcil

Ingredients:

- 1 kg d’albercocs

- 500 gr de sucre

- Suc d’una llimona

- 1 branca de canyella

- 1 pell de llimona

Preparació:

Rentem els albercocs, els hi traiem el pinyol, els pesem i tallem en 6ens i els posem a una cassola, que pogui anar al foc.

Afegim el sucre, la meitat en pes que de fruita, i ho reguem amb el suc d'una llimona, i deixem reposar 2 hores, remenant de quan en quan en fred. Veureu que la fruita anirà desprenent el seu suc, el sucre s’anirà desfent, i ens quedarà la fruita amb bastant suc espeset.

És l’hora d’encendre el foc, no massa fort, i afegim la branca de canyella i la pell de llimona, si no voleu que es noten massa els aromes, podeu esperar a posar-los en els últims 20 minuts. Cal anar remenant de tant en tant perque no s'agafi. A mi no m'agrada triturar-la, en aquest temps queda bastant desfeta. La tenim en total 30-40 minuts, si la deixeu més espessará més.

Quan tenim la melmelada ja al nostre gust, podeu fer la prova deixant-ne refredar una mica, per veure si ja està prou espessa, perque quan està freda s’espesseix.

Després ja solament queda posar-la en pots de vidre esterelitzats si la voleu conservar molt, sino nevera i la mengeu en les seguents setmanes.

Omplim els pots, que haurem bullit 10 minuts, els tapem bé i els fem bullir 10 minuts coberts d’aigua per fer el buit. Hi ha qui no els bull i els deixa refredar cap per a ball, també per fer el buit, per traure’n l’aire que pugui haver-hi dins.

Preguntes freqüents

Cal triturar la melmelada d'albercocs?
No cal: amb 30-40 minuts de cocció la fruita queda prou desfeta. Si la voleu fina, tritureu-la al final.

Com sabeu si ja és prou espessa?
Poseu-ne una cullerada en un plat fred: si en refredar-se queda espessa i no corre, ja està. Recordeu que s'espesseix en refredar-se.

Quant temps es conserva?
En pots esterilitzats i amb el buit fet, mesos en un lloc fresc i fosc. Un cop oberta, a la nevera unes setmanes.

Classic Egg Flan (Crème Caramel)

2025-01-15T19:41:00.000+01:00

This recipe is a classic, and now my son Pau loves flans, so I'm leaving it here to keep it close at hand.

Ingredients: Makes 6 flans

Serves: 6 flans · Prep time: 20 min · Cook time: 50 min (+ overnight in the fridge) · Difficulty: Medium

100 g granulated sugar
115 g white sugar
60 ml water
2 eggs and 4 yolks (6 eggs)
a few drops of vanilla extract
500 ml whole milk
cinnamon
peel of 1/2 lemon

Method:

Ideally you'll have 6 aluminium or silicone flan moulds. Make a golden caramel with the 100 g of sugar and the water. It should turn a deep amber. Beat the rest of the sugar with the eggs, the yolks and the drops of vanilla extract in a bowl until you get a smooth cream.

Put a saucepan on the heat with the milk, the lemon peel and the cinnamon, and bring it to a gentle boil. Pour the caramel into the bottom of the moulds and let it cool completely. When the milk has cooled a little, slowly add it to the egg and sugar mixture through a sieve, whisking constantly. Once it's well mixed, strain it again into a jug. From the jug, pour it into the moulds.

Prepare an ovenproof tray as deep as the moulds and place the moulds in it. Fill the tray with cold water up to half the height of the moulds and bake for about 50 minutes at 170ºC. Let them cool in the fridge overnight.

Tips and frequently asked questions

Why does my flan have little holes?
The oven was too hot or the water bath boiled. Bake at 170ºC with the water halfway up the moulds, and strain the mixture twice, as in the recipe, to remove air and bits of egg.

When is the caramel ready?
When it turns a deep amber. Take it off the heat straight away: it keeps darkening, and burnt caramel turns bitter.

How do I unmould it cleanly?
Run a thin knife around the edge, dip the base of the mould in hot water for a few seconds and turn it out onto a plate in one go.

Can I use only whole eggs?
Yes, but the extra yolks are what make it creamy and give it that yellow colour. With only whole eggs it will be firmer.

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Flam d'ou

2025-01-15T16:54:00.000+01:00

Aquesta recepta és un clàssic, i ara al meu fill Pau li agraden els Flams, doncs la deixo aquí per tenir-la prop.

Ingredients: Per fer 6 flams

100 g de sucre granulat
115 g de sucre blanc
60 ml d'aigua
2 ous i 4 rovells (6 ous)
gotes d'essència de vainilla
500 ml de llet sencera
canyella
pell de 1/2 llimona

Preparació:

Ideal tenir 6 flameres d'alumini o de silicona. Prepareu un caramel ros amb els 100 g de sucre i l'aigua. Ha de quedar moreno. Bateu la resta del sucre amb els ous, els rovells i les gotes d'essència de vainilla en un bol fins que aconseguiu una crema homogènia.

Poseu al foc un cassó amb la llet, la pell de llimona i la canyella, i feu-ho bullir a foc lent. Poseu el caramel a la base dels motlles i deixeu que es refredi del tot. Quan la llet s'hagi refredat una mica, aneu-la incorporant lentament a la base d'ous i sucre a través d'un colador i sense deixar de batre. Un cop ho tenim ben barrejat, ho tornem a colar abocant-ho a una gerra. D'aquesta gerra, aboquem a les flameres.

Prepareu una safata amb la mateixa profunditat que les flameres que pugui anar al forn, i poseu-hi les flameres. Ompliu d'aigua freda la safata fins a la meitat de l'alçada de les flameres, i poseu-ho al forn uns 50 minuts a 170º C. Deixeu-los refredar a la nevera tota la nit.

Ricotta and Spinach Gnocchi Malfatti

2024-10-03T19:44:00.000+02:00

I cooked this dish several times when I lived in Italy. It's delicious and not as well known as the classic potato gnocchi; it looks a little like them, but not too much.

Serves: 4 · Prep time: 25 min · Cook time: 10 min · Difficulty: Easy

Ingredients

700 g spinach
200 g ricotta
90 g flour
70 g grated cheese
1 egg
40 g butter

Method

Boil the spinach in plenty of water, cool it, drain it and chop it very finely. Mix the spinach with the ricotta, add two tablespoons of Parmesan (Parmigiano Reggiano), an egg and the flour, season with salt and pepper and mix everything well with a fork.

Shortly before serving, use two spoons to shape the irregular gnocchi (malfatti, 'badly made') however you like. Once shaped, drop them into salted boiling water. They should boil for about 2 minutes; conveniently, that's just when they float to the surface. Take them out of the water and leave them on a plate or a cloth for a few seconds to drain off the excess water.

All that's left is to add Parmesan and butter on top. They're also great if you warm the butter with sage, but with just a good butter they're already delicious.

They're quite different from the better-known potato gnocchi. Of course, serve them hot.

Tips and frequently asked questions

Why do my malfatti fall apart in the water?
Almost always because the spinach is too wet. Squeeze it really well after boiling, and if the mixture still feels soft, add a little more flour.

Can I use frozen spinach?
Yes. Thaw it, squeeze out all the water and chop it finely. It works just as well and saves time.

How do I know they are cooked?
They are ready when they float to the surface, after about 2 minutes. Lift them out with a slotted spoon and drain them briefly.

What else can I serve them with?
Butter warmed with a few sage leaves is the classic. A light tomato sauce or simply good butter and Parmesan also work very well.

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Gnocchi malfatti de Ricotta i Espinacs

2024-10-03T17:00:00.000+02:00

Aquest plat el vaig cuinar varies vegades quan vaig viure a Itàlia, està boníssim i no es tan conegut com els típics gnochi de patata, si sembla una mica però tampoc massa.

Ingredients

700 gr. d'espinacs
200 gr. de ricotta
90 gr. de farina
70 gr. formatge ratllat
1 ou
40 gr. de mantega

Preparació

Bulliu els espinacs en molta aigua, refredeu-los, escorreu-los i talleu-los ben fins. Barrejar els espinacs amb la ricotta, afegir dues cullerades de parmesà (parmeggià regià), un ou i la farina, salpinmentar i barrejar-ho tot bé amb una forquilla.

Una mica abans de servir, amb lajuda de dues culleres fer els gnocchi irregulars (malfatti) la forma al gust. Un cop fets col·locar-los en aigua bullint salada. Han de bullir uns 2 minuts, coincideix que floten en arribar a aquest temps. Treure de l'aigua i deixar en un plat o sobre d'un drap uns segons perquè perdin l'excés d'aigua.

Ja només queda afegir formatge parmesà per sobre i mantega. Queda també molt bé si escalfem la mantega amb sàlvia. Però només amb una bona mantega ja són deliciosos.

Són força diferents als Gnochi de patata més coneguts. Per descomptat servir calents.

Classic Yogurt Cake: the Recipe That Uses the Yogurt Pot as a Measure

2023-01-25T19:46:00.000+01:00

One of the purposes of this blog is to serve as a recipe database, so that wherever I am I can find the recipes I might need. A classic is yogurt cake, ideal for breakfast and afternoon snacks, and it can also be the base for other desserts.

The curious thing about this recipe is that all the quantities are proportional to the yogurt: in fact, you measure everything with the yogurt pot. As I said, a classic.

Serves: 8 · Prep time: 15 min · Cook time: 35–40 min · Difficulty: Easy

Ingredients

3 eggs
1 plain YOGURT (you can try other flavours)
2 measures of sugar (measured with the yogurt pot)
3 measures of flour
1/2 measure of oil
1 sachet of baking powder
Grated lemon zest (optional, like fog lights)

Method
Whisk the three egg whites to stiff peaks. Separately, beat the yolks with the sugar until pale (you can add a little milk to make it creamier), then add the yogurt and the oil to the mixture.

Next add the flour and baking powder, and gently fold in the egg whites little by little so they don't deflate.

Pour this batter into a mould greased with butter and bake at 180ºC until set.

That's it: just let it cool and enjoy.

Tips and frequently asked questions

What size mould should I use?
A 22–24 cm round tin or a standard loaf tin. Grease it with butter and dust it with a little flour so the cake comes out easily.

How do I know it is done?
Insert a skewer or knife into the centre: if it comes out clean, it is ready. At 180ºC it usually takes 35–40 minutes, but every oven is different.

Which oil is best?
Sunflower oil gives a milder flavour; a mild olive oil gives a moister cake with more character. Both work.

How long does it keep?
Covered or in an airtight container, 3–4 days at room temperature. It is even better the day after.

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Pastís de Iogurt Clàssic: la recepta amb el gotet com a mesura

2023-01-25T11:01:00.000+01:00

Una de les utilitats d'aquest blog és servir de Base de Dades de receptes, de manera que estigui on estigui pugui trobar les receptes que pugui necessitar. Un clàssic és el pastís de Iogurt, ideal per a esmorzars i berenars, i que pot servir per preparar altres postres.

El curiós d'aquesta recepta és que totes les quantitats es fan en proporció al iogurt, de fet es mesura amb el gotet del iogurt, ja ho he dit un clàssic.

Ingredients

3 Ous
1 Iogurt Natural (podeu provar amb altres)
2 Mesures de sucre (Mesurant amb l'envàs del Iogurt)
3 Mesures de farina
1/2 Mesura d'Oli
1 Sobre de Llevat
Ratlladura de llimona (opcional com els fars antiboira)

Preparació
Muntem les tres clares d'ou a punt de neu. A part barregem els rovells i el sucre i blanquegem (podem afegir una mica de llet i ens quedarà més cremós), a la barreja resultant hi afegim el iogurt i l'oli.

Després hi afegim la farina, el llevat i barregem a poc a poc les clares perquè no baixin.

Aboquem aquesta pasta en un motlle prèviament engreixat amb mantega i enfornem fins que estigui ferm a 180 graus.

Ja està, només cal deixar-lo refredar i a menjar.

Air Fryer Cheesecake (La Viña Style)

2023-01-21T19:48:00.000+01:00

I'm leaving the recipe here to keep it at hand: La Viña-style cheesecake, made in individual portions in the air fryer (in my case, a Xiaomi).

Serves: 4 individual cheesecakes · Prep time: 10 min · Cook time: 30 min at 160ºC (+ chilling) · Difficulty: Easy

Ingredients

280 g cream cheese, i.e. Philadelphia.

2 eggs.

150 ml cooking cream.

110 g sugar.

10 g flour. (yes, only 10 g)

Beat everything well with a whisk or a hand blender. Some people add the eggs one by one, but I just did it all at once and it turned out perfect.

In my case, I poured it into 4 large individual flan-style moulds, which happened to fit perfectly in the air fryer. One is missing from the photo because we'd already eaten it at the first tasting.

Cooking time: 30 minutes at 160ºC. This way it's well done, and it rises quite a bit, so don't fill the moulds too much. If you prefer it creamier, try reducing the time a little.

If you make it in a bigger mould, increase the cooking time (up to 35 or 40 minutes), and you can use more ingredients: scale everything, for example, to 3 eggs. Grab a spreadsheet and work out the proportions.

Tips and frequently asked questions

How do I make it creamier inside?
Cut the time to about 25 minutes. It will wobble in the centre when it comes out, but it finishes setting as it cools.

And in a bigger mould?
Increase the time to 35–40 minutes and scale the ingredients, for example to 3 eggs. Do not fill the mould to the top: it rises quite a bit.

Is it better warm or cold?
Let it cool and chill it for at least 2 hours. Like the original La Viña cheesecake, it is even better the next day.

Why did the top get so dark?
That toasted top is part of the style. If you prefer it lighter, cover it with a piece of foil for the last 10 minutes.

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Tarta Formatge en Air Fryer

2023-01-21T17:36:00.003+01:00

Deixo aquí per tenir-la a ma, la recepta de la Tarta formatge, estil de la Viña, feta en porcions individuals en Air Fryer, en el meu cas en la Xiami.

Ingredients

280 gr Formatge crema, és a dir Philadelphia.
2 Ous.
150 ml de Nata de cuina.
110 gr. de sucre.
10 gr de Farina. (si solament 10 gr.)

Es bat tot be, en unes barilles o minipimer, hi ha qui posa els ous un a un, però jo ho he fet a lo bruto i ha quedat perfecte.

En el meu cas, l'he posat en 4 moldes estil flam gran individials que casualment cabien perfecte els 4 a l'Air Fryer. A la foto en falta un que ja ens haviem fotut, en el tast inicial.

Temps de cocció 30 minuts a 160 graus. Així queda ben feta, i puja bastant, no ompliu molt els recipients. Si la voleu menys feta, probeu a baixar una mica el temps.

Si la feu en un molde més gran, pujeu el temps de cocció (fins 35 o 40 minuts), i podeu posar més quantitat de ingredients, calculeu-ho tot per exemple per a 3 ous. Agafeu un excel i feu les proporcions.

Italian Cooking: Pasta all'Arancia (Orange Pasta with Ricotta)

2022-02-16T19:50:00.000+01:00

I had this recipe from an Italian cooking website that no longer exists, incucina.tv Pasta all'arancia, 'orange pasta'. I had already made pasta al limone, which my friends really love. Now it's orange.

Serves: 4 · Prep time: 10 min · Cook time: 12 min · Difficulty: Easy

Ingredients

350 g pasta (I used fettuccine)
125 g ricotta (similar to mató cheese)
1 courgette (zucchini)
1 orange
3 tablespoons extra virgin olive oil
Salt and pepper

Method

Put 3 litres of water in a pot; when it boils, add salt and the pasta, along with the courgette cut into rounds. Meanwhile, carefully remove the orange peel and chop it finely, then squeeze the juice. Keep a few pieces aside for decoration.

Put the ricotta in a serving bowl, loosen it with half a glass of hot water (from the pasta water) and work it with a wooden spoon until creamy, then add the orange juice and peel and mix well.

Add a little salt and 4 tablespoons of oil, a little white pepper and mix everything well. Cook the pasta al dente, then drain it, but not completely, and add it to the bowl with the sauce, stirring well. Decorate the top with a few orange segments and serve immediately.

Below I'm leaving the Italian version, to highlight and strengthen the multilingual character of this blog.

Ingredienti
Pennette rigate 350 gr
Ricotta 125 gr
Zucchina 1
Arancia 1
Olio extravergine d'oliva 3 cucchiai
Sale e pepe q.b.

Preparazione

Mettete in una pentola media circa 3 litri d'acqua e portate ad ebollizione, salate e fate cuocere con la pasta la zucchina tagliata a rondelle. Nel frattempo grattuggiate la scorza dell'arancia, quindi spremete il frutto.

Versate in una zuppiera la ricotta, allungatela con mezzo bicchiere d'acqua calda (della cottura della pasta) e lavoratela con una spatola di legno finché non diventa cremosa, unite quindi il succo e la scorza d'arancia e amalgamate bene.

Aggiungete al condimento un pizzico di sale e quattro cucchiai d'olio, una spolverata di pepe bianco macinato e mescolate bene il tutto. Fate cuocere la pasta al dente, scolatela non del tutto e versatela nella zuppiera del condimento girandola finché non è ben condita. Decorate in superficie con qualche fettina d'arancia e servite subito.

Tips and frequently asked questions

Which orange should I use?
An untreated, organic orange if possible, since you eat the peel. Use only the orange part: the white pith underneath is bitter.

What can I use instead of ricotta?
Mató cheese is the closest. Fresh cream cheese also works, but it makes a heavier, less delicate sauce.

How do I get a creamy sauce?
Do not drain the pasta completely and keep a cup of the cooking water. Add it little by little until the sauce coats the pasta.

Can I make it ahead?
Better not: it is a dish to serve immediately, while the ricotta is creamy and the orange aroma is fresh.

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Cuina Italiana: pasta all'arancia

2022-02-16T15:22:00.000+01:00

Tenia aquesta recepta d'una web de cuina itaiana que ja no existeix, incucina.tv Pasta all'arancia, "Pasta a la taronja". Ja havia fet la pasta al limone, que de fet agrada molt als meus amics. Ara taronja.

Ingredients

350 gr. Pasta (he utilitzat fetuccine)
125 gr. Ricotta (semblant al mató)
1 Carbassó
1 Taronja
3 cullerades Oli extraverge d'oliva
Sal i pebre

Preparació

Poseu en una cassola 3 litres d'aigua, quan bulli, saleu i tireu la pasta, el carbassó tallat a rodanxes. Mentre extreure amb compte la pell de la taronja i picar fina, a continuació esprémer el suc. Deixem uns trossets per decorar.

Poseu en un recipient per a sopa la ricotta, allargueu-la amb mig got d'aigua calenta (de la cocció de la pasta) i treballeu-ho amb una cullera de fusta fins que quedi cremosa, afegiu-hi el suc de taronja i la pell i barregeu-ho bé.

Afegiu-hi una mica de sal i 4 cullerades d'oli, una mica de pebre blanc i barregeu-ho bé tot. Coeu la pasta al dente, després escorreu-la però no del tot i tireu-la al recipient on tenim la salsa, remenant bé. Decorar la superfície amb alguns grills de taronja i servir de seguida.

Tot seguit deixo la versió a Italià, per marcar i enfortir el caràcter multilingüista d'aquest bloc.

Ingredienti
Pennette rigate 350 gr
Ricotta 125 gr
Zucchina 1
Arancia 1
Olio extravergine d'oliva 3 cucchiai
Sale e pepe q.b.

Preparazione
Mettete in una pentola media circa 3 litri d'acqua e portate ad ebollizione, salate e fate cuocere con la pasta la zucchina tagliata a rondelle. Nel frattempo grattuggiate la scorza dell'arancia, quindi spremete il frutto.

Crema de xocolata Creo

2021-04-20T13:35:00.007+02:00

El motiu inicial i diria que final d'aquest blog era tenir les receptes que m'agraden a ma, per accedir-hi des d'on vulgues i quan vulgues.

225g Avellanes torrades

300g Xocolata Creo ratllada de vainilla o canyella

7 cullerades soperes d’oli d'oliva verge extra, (oli de gira-sol en la recepta original)

més d'oli si està massa espès. No sempre cal aplicar lo de "Les coses clares i el xocolate espès." Podeu també barrejar una mica d'Oli d'oliva i una mica de girasol.

En aquest cas poso la recepta de la crema de xocolate (en tortosí no diem xocolata) Creo, per disposar d'ella. Poso aquí l'enllaç a la web dels Xocolates Creo de Tortosa, i a la recepta que tenen al seu blog. https://xococreo.com/crema-de-xocolate-creo-i-avellanes-bonissima/

La reescric aquí per adaptar-la una mica al meu gust, jo la faré amb Oli d'oliva per donar-li un rotllo de Xocolata amb pa, oli i sal. Com en aquesta entrada, d'aquest blog nostre, https://3o4aldia.blogspot.com/2006/02/pa-amb-oli-xocolata-i-sal.html

Ingredients

Preparació

Triturem tots els ingredients, fins aconseguir la consistència i la textura que volem, afegim una mica

Per acabar, ho servim en un pot que ens sigui cómode, com per exemple un de Nutella, jeje.

Mazamorra: Cold Almond Soup, a Thicker Cousin of Ajoblanco

2020-09-04T19:54:00.000+02:00

I saw this recipe on El Comidista. I'm copying it here to have it at hand, which is the founding idea of our blog: having recipes at hand.

I made ajoblanco this summer after a long time without making it. It's a great dish, so I'll make this 'version', Mazamorra.

The photo with this post is of an ajoblanco I made at least 15 years ago; I understand mazamorra should be much thicker.

To understand the dish, you could say that Mazamorra is to Ajoblanco what Salmorejo is to Gazpacho.

Serves: 4 · Prep time: 20 min · Chilling: at least 2 h (ideally overnight) · Difficulty: Easy

Ingredients (serves 4)

100 g raw almonds

75 g toasted almonds (or raw almonds toasted in a pan until golden)

75 g fried almonds (or raw almonds fried in a pan with oil)

150 g bread crumb (the soft inside of a 'telera'-type loaf)

90 g Picual extra virgin olive oil

400 ml water

10 g garlic (a small piece)

10 g salt

30 g aged (reserva) vinegar

60 g peeled Granny Smith apple

Method

Chop the garlic into large pieces and soak it in water with vinegar to soften its strength; about 10 minutes will be enough.

Peel the apple and put it in a blender with the bread, salt, garlic, vinegar and almonds.

Blend briefly, then at minimum speed add the oil little by little so it emulsifies like a mayonnaise. Add the water (400 ml) until you get a cream.

Let the mazamorra rest in the fridge so it chills and the flavours blend well, ideally overnight.

You can serve it with chopped hard-boiled egg, black olives, fried bread, salted almonds, raisins, diced ham or whatever you like.

Tips and frequently asked questions

How is it different from ajoblanco?
Mazamorra is much thicker, with more bread and almonds. It is to ajoblanco what salmorejo is to gazpacho: almost a cream you eat with a spoon.

Why three kinds of almonds?
Raw almonds give freshness, toasted ones depth and fried ones a rounder, richer flavour. If you only have raw almonds, toast and fry a part of them in a pan.

What if it is too thick or too thin?
Adjust it with a little cold water if it is too thick, or a little more bread if it is too thin, and blend again.

How long does it keep?
Two days in the fridge, covered. Stir it before serving, as it thickens as it rests.

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Baked Chickpea Flour Nachos

2020-09-04T19:53:00.000+02:00

I took this recipe from the book 'La cuina dels llegums' (Cooking with Pulses) by Fundació Alícia.

Serves: 4 (as a snack) · Prep time: 15 min (+30 min chilling) · Cook time: 12 min · Difficulty: Easy

Ingredients

250 g chickpea flour
80 ml hot water
60 ml olive oil
1 teaspoon baking powder
1 tablespoon of spices
Salt

Method

In a bowl, put the flour, baking powder, oil, salt and pepper and mix well until you get a smooth dough; you can use your hands (clean ones, of course).

Then add the hot water and work the dough until it forms a compact but flexible paste.

Place the dough between two sheets of baking paper and roll it out very thinly with a rolling pin. Let it chill in the fridge so it firms up nicely, for no less than 30 minutes.

Remove the top sheet of baking paper and sprinkle with the spices and salt. You can press the dough lightly with your hands or the rolling pin so the spices stick well.

Cut the dough into triangles (like nachos) with a knife, or any other shape you like.

Place the pieces (triangles, squares or strips) on a baking tray lined with baking paper and bake for 12 minutes at 175ºC.

Let them cool before serving.

Tips and frequently asked questions

Which spices work best?
Smoked paprika, cumin and a little garlic powder give them a classic nacho flavour. A pinch of chilli if you like them spicy, or rosemary and sea salt for a Mediterranean version.

Why do they need to be so thin?
The thinner the dough, the crunchier the nachos. If they are thick, they come out soft in the middle, more like a biscuit.

Are they gluten-free?
Yes, chickpea flour has no gluten. Just check the baking powder label if you need them strictly gluten-free.

What do I serve them with?
Guacamole, hummus, baba ganoush or a fresh tomato salsa. They keep crunchy for a few days in an airtight tin.

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Nachos de cigrons

2020-09-04T14:07:00.004+02:00

Aquesta recepta l'he treta del llibre “La cuina dels llegums” de la Fundació Alícia.

Ingredients

250 gr. de farina de cigrons
80 ml. d'aigua calenta
60 ml. d'oli d'oliva
1 culleradeta de impulsor (llevat Royal)
1 cullereda d'espècies
Sal

Preparació

En un bol, posem la farina, el llevat, l'oli, la sal i el pebre i barregeu-ho bé fins a aconseguir una massa homogènia, podeu fer servir les mans, ben netes això si.

Després afegim l'aigua calenta i treballem la massa fins que formi una pasta compacta però flexible.

Col·loquem la massa entre dos papers de forn, i l'estirem amb l'ajuda d'un corró ben fi. La deixem refredar a la nevera perquè aconsegueixi una bona consistència, no menys de 30 minuts.

Retirem el paper de forn de la part superior, i empolvorem amb les espècies i la sal. Podem pressionar una mica la massa amb les mans o amb el corró, per fixar bé les espècies a la massa.

Tallem la massa en triangles (com els nachos) amb un ganivet, o de qualsevol altra manera que ens agradi.

Col·loquem els trossos, triangles, quadrats o tires, sobre una safata de forn folrada amb paper de forn i ho enfornem 12 minuts a 175 º.

Deixem refredar abans de servir-ho.

Mazamorra, semblant al ajoblanco

2020-09-04T14:00:00.004+02:00

Veig aquesta recepta al Comidista. La còpio aquí per tenir-la a mà, idea fundacional d'aquest el nostre Blog, tenir les receptes a mà.

He fet Ajoblanco aquest estiu després de molt de temps sense fer-ho, és un gran plat i així que faré aquesta "versió" La Mazamorra.

La foto que acompanya aquest post és d'un ajoblanc que vaig fer fa almenys 15 anys, entenc que ha de quedar molt més espes.

Per entendre el plat, podem dirt que la Mazamorra és a l'Ajobanco el que el Salmorejo és al Gazpacho.

Ingredients (per a 4 persones)

100 g d'ametlla crua
75 g d'ametlla torrada (o ametlla crua passada per la paella fins que agafi color)
75 g d'ametlla fregida (o ametlla crua passada per la paella amb oli)
150 g de molla de pa tipus telera
90 g d'AOVE picual
400 ml d'aigua
10 g d'all (un trosset petit)
10 g de sal
30 g de vinagre reserva
60 g de poma tipus granny smith pelada

Preparació

Piquem l'all a trossos grans i el posem en aigua amb vinagre perquè perdi força, uns 10 minuts serà suficient.

Pelem la poma i la posem en una batedora amb el pa, la sal, l'all, el vinagre i les ametlles.

Donem una mica com la batedora, i després a potència mínima, afegim l'oli a poc a poc perquè lligui com una maionesa. Hi afegim l'aigua (400 ml) fins a obtenir una crema.

Deixem reposar la mazamorra a la nevera perquè es refredi i els sabors es barregin bé, idealment tota una nit.

Ho podem acompanyar amb ou dur picadet, olives negres, pa fregit, ametlles salades, panses, daus de pernil o el que es vulgui.

Baba Ganoush - Mutabal - Aubergine Hummus

2020-08-24T19:56:00.000+02:00

You can call it Baba Ganoush, Mutabal, aubergine cream or even aubergine hummus; the point is that it's very easy to make and delicious.

Serves: 4 · Prep time: 20 min · Cook time: 40 min · Difficulty: Easy

Ingredients for about 4 people

4 black aubergines (eggplants)
1 lemon
80 g tahini
1 spring onion
2 salad tomatoes
Parsley
Different kinds of bread, to taste.
Vegetable sticks (crudités)

Method

Cut the aubergines in half lengthwise and score them diagonally so they cook better and faster.

Place the aubergines on a tray and bake for 40 minutes in an oven preheated to about 200ºC. Once cooked, let them cool a little and scoop out the flesh without breaking the skin; a spoon works well for this. Set the flesh aside in a sieve so it releases some of its juices (they can be slightly bitter).

Finely chop the tomatoes; peeled is better, but not necessary. Do the same with a spring onion. Chop parsley with a knife, to taste (the original recipes use quite a lot).

Finally, mash the aubergines well and mix them in a bowl with the juice of one lemon and 80 g of tahini; adjust the salt and pepper.

Spread the aubergine paste on the bottom of a plate (this alone would already be the baba ganoush), and top it with the tomato, the onion and the parsley you set aside, plus a good drizzle of olive oil. You can add a few black olives and serve it with picos (small breadsticks), crackers, pita bread triangles, breadsticks, crudités, etc., for dipping and enjoying this great dish.

Tips and frequently asked questions

Why does my baba ganoush taste bitter?
The aubergine juices can be slightly bitter. Leaving the flesh to drain in a sieve for a while, as in the recipe, makes a big difference.

Can I give it a smoky flavour?
Yes: roast the aubergines whole over a gas flame or on the barbecue until the skin is charred. That smoky taste is what many Middle Eastern versions have.

What if I have no tahini?
Tahini gives the characteristic flavour, but you can replace it with a spoonful of plain yogurt for a lighter, fresher cream.

How long does it keep?
Two or three days in the fridge, covered. Add the tomato, onion and parsley just before serving.

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Baba Ganush - Mutabal - Humus d'albergínies

2020-08-24T12:44:00.019+02:00

Li podem dir Baba Ganush, Mutabal, crema d'albergínies o inclús Humus d'albergínies, la idea es que és molt fàcil de fer i està molt bo.

Ingredients per a unes 4 Persones

4 albergínies negres
1 llimona
80 gr. de Tahina
1 ceba tendra
2 tomàquets d'amanida
Julivert
Diferents tipus de pa a gust.
Bastonets de verdures (crudites)

Preparació

Partim per la meitat longitudinalment les albergínies, i els fem talls diagonalment perquè es coguin millor i més ràpid.

Posem les albergínies a una safata, 40 minuts al forn precalfat a uns 200 graus. Una vegada cuites, les deixem refredar una mica i trèiem la carn de les albergínies sense trencar la pell, va be fer-ho amb una cullera. Reservem la carn a un colador, perquè tregui una part dels seus sucs (poden ser un xic amargants).

Tallem ben petits els tomàquets, si estan pelats millor però no es necessari. Fem el mateix amb una ceba tendra. Piquem julivert a ganivet, al gust (en les receptes originals s'en posa bastant).

Per acabar xafem be les albergínies i les barregem en un bol amb el suc d'una llimona i 80 gr. de tahina, rectifiquem de sal i pebre.

Posem al fons d'un plat la pasta d'albergínies que ja seria el Babaganuix, i li posem per sobre el tomàquet, la ceba i el julivert reservats i un bon rajolí d'oli d'oliva. Podem posar-li unes "aulivetes" negres i ho acompanyem d'uns picos, uns crackers, uns triangles de pa de pita, uns bastonets de pa, crudites etc. per anar sucant i degustant aquest gran plat.