More Beatus Ille - Simple recipes, easy cooking and curious gastronomy.

Say Cheese Barcelona 2020

noreply@blogger.com (Joan F. Jerez) — Sun, 13 Sep 2020 15:19:00 +0000

Covid will mark 2020. This disease, caused by a coronavirus that has made famous the entire "corona" family, has caused a worldwide headache. Everything has been affected, even public events that, even if they were held outdoors, must be subject to a whole series of restrictions, varying according to the impact of the disease.

That's why the people of Expogestió (experts in event management) put on the batteries and use all their creativity on their job, from which has produced "Say Cheese", a fair dedicated to the world of artisanal cheese, where there will be a lot of producers with carefully made cheeses, with all the senses.

There will be:

Làctics Portella

Formatgeria del Miracle

Formatges Sant Gil d’Albió

Peralada Mas Marcè

Formatges Muntanyola

Formatges Serra del Tormo

Formatgeria Mas Rovira

Formatgeria La Frasera

Molí de Ger

Cal Quitèria – Formatges de Ponent

Formatges Montllobe

Formatgeria Roura Soler

Formatges Veciana

Mas Claperol

Mató d’Ullastrell

And must not be forgotten Cellers Maset and La Minera who will be in charge of the wines, cavas and beers that will accompany the cheeses.

All of them will be the exhibitors at the Estació del Nord in Barcelona, on the weekend of 19th and 20th September, 2020.

And where is all the creativity? Well, from 15th to 19th September the fair will be running virtually: www.firesvirtuals.cat . So, if you are afraid of Covid, you can enjoy the fair without any problem. Even if you can't be in Barcelona on September 19th and 20th, it will be a good way to keep up to date on Catalan cheeses.

"El xef convidat": Romain Fornell

noreply@blogger.com (Joan F. Jerez) — Sun, 02 Feb 2020 12:09:00 +0000

The strong "personality" of La Boqueria is clear this year, which celebrates its 180th anniversary. Not 175 or 200, no ... 180.

Among the different events that will serve to celebrate this peculiar aanniversary it is "El xef convidat", a space where renowned chefs go to the market for making a master class.

And the first was by Romain Fornell, a Michelin-starred chef (Caelis in Barcelona, for example) who manages different culinary projects (such as the renaissance of Casa Leopoldo or Caelis's younger brothers at the Ohla Hotel).

His masterclass was a tribute to vegetables. All of the dishes he cooked spinned around vegetal elements. And with truffle perfume, as truffle was well present in every dish.
First, an onion soup homage to Paul Bocuse, as it was a version of the one that the culinary myth cooked for Valéry Giscard D'Estaign.

Then came an artichoke with a truffled white butter sauce. A marvel that absolutely respected the taste of the vegetable, not hidden by the fat of the butter.

The leek with green sauce that we ate later was delicious. Remembering the "calçots", because it was roasted, the leek had a soft texture and the sweetness was balanced by the sour point of the sauce.

Personally, the surprise came with the fake celery risotto. Fake risotto because there was no rice: the small cut celery was the base of the dish. Romain Fornell showed that it was possible to make a risotto (with a trick: to cut the vegetables before), in a short time, since the celery does not take as much as the rice for being cooked.

Mixing raw beets with cooked ones, he presented us with a very nice beet tartar. And, well, a way I can eat beets without much trouble.

Finally, the wonderful "llàgrima" peas of the Maresme took center stage, with a plate where they were lightly cooked in a vegetable stock and covered with a vegetable veil that gave it a special look.

As we finished the dishes, Romain Fornell defended the local products, the season products and the importance of the market as an agent to get good material.

Gastronomy is Commitment

noreply@blogger.com (Joan F. Jerez) — Mon, 04 Nov 2019 15:40:00 +0000

On Saturday October 19th, , I post this at Instagram and Twitter:

Translation: I see many gastrobloggers and gastroinfluencers keep on doing at their profiles without conciousness of what happens outside. Plese, unfollow me. I will apreciate it very much. Gastronomy is commitment.

I felt outraged, yes, because of the way how gastrobloggers, gastroinfluencers... were facing the situation in Catalonia. Someone with serious shortcomings in reading competence might think that I asked for or demanded support for independence... But it was not true. I criticize the lack of positioning for serious situations we are experiencing. One is the problem of independence or not of Catalonia, but others have emerged as a sentence that penalizes any protest (the great perversion of the text condemned by Catalan political prisoners); the impunity of fascism (the comfort with which the concentrates at Pl. Artós moved trhough the city); the disproportionate actions of the police with demonstrators and journalists... Too many...

And in the gastronomic sector there has been an alarming silence. As far as chefs are concerned, must talk the colleagues, but for my part, I have to criticize the omission of people from the sector to which I belong.

Do not mix cuisine and politics? A mistake. Gastronomy is a commitment. And this implies having a political position. If you defend Slow Food, you are defending proximity, a specific landscape, specific flavors, an specific way to make everything... It is to defend the approach to a socio-economic model based on the human measure of it, where people matter: the producing projects are known, the prices must contemplate the work done, the food cycles must be taken into account ... This has an ideological burden that is very different from that of wanting to find a food regardless of its seasonality, wanting the piece as cheap as possible... Politics... Cristal clear! The predominant ideology will determine our reality.
And if reality demands critical voices, these must be there.
All those with whom I am critical do not stop being part of the social alienation gear: "Hey! Look that good food... See what a good place to go to have lunch... See what fair where go to buy... You see, this allows you to free yourself from problems, because with all this there is no space for problems. Do you see? I have a good time and my social networks so there is no enough space for problem". Those who show a reality of perpetual gastronomic hedonism do not let them see the misery of society in which their reality is contextualized. They are part of the system described in "A happy world" by Aldous Huxley.

Forgetting the political side of a social fact is a mistake, as it will prevent them from explaining gastronomic facts correctly. Is not it about communicating?
How can these communicators explain what is a co-ops? A co-ops!!! The political dimension is essential in this case, since it is a business figure that allows to realize an economic activity with a high degree of social sustainability. An expansion of the social economy (where the co-ops is placed) would allow a change in the economic-productive paradigm from one where labor exploitation and social inequality are generated to another where social sustainability (of people who is in the company and the environment where it develops its activity) and the distribution of wealth are present. Pure political positioning and hard.

The one who refuses the presence of politics in the social aspects of the person is contributing to leave the power in the wrong hands, because politicians do not have the power, but they are the momentary representatives of who has the true power: people. Now, it depends on us.

Gastronomy is a commitment. The memories and feelings associated with eating and drinking are related to someone who cared of us, with someone who loved us, with someone who made us happy... Not with someone who cheated us or made us believe we lived in an unreal world... Think about it.
Do not want to show your positioning because you do not want to lose followers? Are you afraid of losing some sponsor? Do you think people will stop inviting you at places? That's fine ... But do not count on me. Your trip is different from mine.

FESC 2019

noreply@blogger.com (Joan F. Jerez) — Sun, 27 Oct 2019 20:40:00 +0000

Today, at 14:30, the VIII Fira d'Economia Solidària de Catalunya (FESC),organized by Xarxa d'Economia Solidària (XES) has been completed..

It is a special occasion for those who believe that there is an alternative to the current economic-productive system, because there are a lot of exhibitors from different productive sectors that show the seriousness with which they work from an option that aims to promote a economy at the service of people, with human dimension.

You could get information on ethical banks, energy distributors, fabric sector... And, of course, food and drinks were present.

The luck of frequenting fairs like the FESC is that you end up knowing what there is and, immediately, you are already interested in novelties.

This year, I stopped, in a special way, at the table of La Sobirana and Tres Cadires... Two co-ops that share work space and make some extraordinary liquors. This year, knowing that they would have "ratafia", I went with the idea to buy it. I did it, I left the FESC with a bottle of La Penjada ... But I doubted much, because I made a tasting of the four liquors they presented and... what products!

I am already a consumer of Vi de Nous by Tres Cadires, and I was about to take on their noveltie for this year: Nyons, a "pacharán" of blueberries so aromatic and amazingly fresh and aromatic.

But, because I had a fixed idea, I bought La Penjada, a delicious "ratafia" that is based on "tronjó", which was also present alongside the name of El Penjat. This "tronjó" is soft, delicate, with pure scents of orange, but without appearing to be a perfume, a sin that is usually present in this type of preparation...

All Those - September 2019

noreply@blogger.com (Joan F. Jerez) — Sun, 22 Sep 2019 21:33:00 +0000

In recent years, the role of the All Those Food Market in the gastronomic events of Barcelona has been consolidated. September editions have become the beginning of the course of activities related to gastronomi in the city.

And the TNC is already linked to the All Those at seasons of good weather, hosting a very interesting group of food and drink artisans ...

... and embracing in their gardens offers to eat and drink at the moment.

From the interior, on this occasion, I would like to highlight the oils of Can Català, oils that remind us of how this product should be and its richness of nuances, attending to the different varieties of olive.

Regarding food, the cochinita pibil bikini from Cloudsteet Bakery (with the participation of Mònica Escudero in its creation), was a great proposal (with taste, marked flavors and no heavy at all), reminding us that traditional bread is a good option for sandwiches.

Dia do Brasil 2019

noreply@blogger.com (Joan F. Jerez) — Sat, 14 Sep 2019 19:37:00 +0000

Last sunday, at El Poble Espanyol de Barcelona, there was another edition of "Dia do Brasil" a fest that joins many people from Brazil (and others who are not) to celebrate its Independence day.

Although it rained, sometines cats and dogs, during some hours, the fest had life.

There was good music, with the short concert (because of rain) by Filipe Catto, the samba and the batucada (during and after the storm), and also good for for enjoying brazilian cuisine with feijoada, pão de mel, picanha, pastel de féria...

Flors al Mercat 2019

noreply@blogger.com (Joan F. Jerez) — Sat, 01 Jun 2019 12:06:00 +0000

During this spring, the Mercat de les Flors honoured its name with the first edition of Flors al Mercat.

It is a fest where a so delicate thing as a flower is the centre of attention, with a huge variety of them and complements to make them shine.

Florster was introducing their services of floral designs that deliver at home. In Barcelona, they do it by bike...

And as food is concerned, different artisans offered their products.

What was very related with flower was Hanami, the Nómada Brewing beer with scent and taste to flower that made a very fresh and springtime representing beer.

Catalunya. 7,5 milions de futurs

noreply@blogger.com (Joan F. Jerez) — Thu, 16 May 2019 17:35:00 +0000

The exhibiton "Catalunya. 7,5 milions de futurs” ("Catalonia, 7,5 milions of futures) at Palau Robert is a so complete picture of present Catalonia.

There are quite interesting statistics as books publishing; the highest number of women with univesity degree than men; Marc as most popular name in recent born... A whole world of numbers about population, economy, industry...

As far as food items are concerned (the attention of this blog), it is remarkable that ecological agriculture grown a 89% in the last 10 years. Also, the exportation power of catalan wine industry, that exports a 57,4% of production.

The interactive space about different productive sectors of Catalonia was so interesting.

Remarkable is:
- The first Cava is born at Penedès in 1882
- Louis Moritz becomes the pioneer of beer crafting in Catalonia in 1856
- In 1868 "Anís del Mono" is established
- 1870 is the foundation year of Bodegas Torres
- Beer becomes popular in Barcelona when Damm is established in 1876
- In 1919, Danone is founded at Raval, Barcelona
- Raval, also, saw the birth of Cacaolat in 1931

And the side of Services and Turism...

... tells the opening of El Bulli, the year 1962.

Petonets de Xocolata

noreply@blogger.com (Joan F. Jerez) — Tue, 07 May 2019 07:28:00 +0000

Daniel Jordà does it again. Tomorrow, may 8th, his "Petonets de Xocolata" (Chocolate Sweet Kisses) will do magic for supporting ovary cancer medical research.

They will be at Hospital de la Vall d'Hebron and at Panes Creativos.

Daniel Jordà's wonders will be in company of Betina Montagne, Ada Parellada, Mireia Carbó and Rafinha.

Mali cuisine at La Boqueria

noreply@blogger.com (Joan F. Jerez) — Wed, 24 Apr 2019 14:55:00 +0000

"Els dilluns de La Boqueria" is an activity by La Boqueria market (obviously) to make sellers and customers be close showing what can be found at the market and its culinary potentials.
It started with Keita Mady, a "pagès" that brings to Plaça de Sant Galdric (the place were there farmers sell their products) what he grows at Parc Agrari del Baix Llobregat.

In addition to usual products at Catalan cuisine, Keita offers products from Asia and america cusisines grown by himself... what is known as Km. 0.

To show the chances in cuisine of a product from his birth country, Mali, Keita and Laia (his wife, who gave very valuable information from a biology point of view) cooked okra with onion...

... and Maffe Tiga, a delicious chicken stewed in peanut sauce.

It worth to taste okra, winning to the fear caused by generating a slimy substance (because it is rich in mucilage). A very common product in Africa (also in Asia and America) with benefits for diabetics.

And visit Keita at "pagès" market at La Boqueria (at Pl. Sant Galdric), because he will be offering exotic products for us but grown very close to home.

Sant Jordi's bread

noreply@blogger.com (Joan F. Jerez) — Mon, 22 Apr 2019 23:30:00 +0000

The fact of going at Daniel Jordà's house (Panes Creativos, Pl. Garrigó, 5 - Barcelona) for purchasing Easter items (well, Mona and bread for Torrijas) and having Sant Jordi so close made I could experience Daniel Jordà's Sant Jordi bread before april 23rd.

A kinf of bread with its typical ingredients (wallnuts, cheese and "sobrasada"), but with a powerful taste that I haven't experienced before. So, I strongly reccommend to visit the genius o bread and experience his works.

Easter 2019

noreply@blogger.com (Joan F. Jerez) — Sat, 20 Apr 2019 20:32:00 +0000

But Easter is not only celebrated with chocolate sculptures. Daniel Jordà (Panes Creativos, Pl. Garrigó, 5 - Barcelona) offers some other Easter sweets like Colomba Pasquale, a traditional italian recipe family of Panetone. And, obviously, Daniel Jordà bakes them wonderful... Classica (with candied fruit) or with chocolate. Anyone of them does not last at table.

And, also, a classical "tonya", with his touch.

Mona 2019 (and 4)

noreply@blogger.com (Joan F. Jerez) — Mon, 15 Apr 2019 08:53:00 +0000

And a special article is deserved by La Palma (c. del Clot, 72 - Barcelona) where anybody can fnd good pastry and beautiful monas and, also, a space for solidarity.

Every year, they make a giant mona shared between all who donate one kilogram of food for Banc d'Aliments.

Mona 2019 (3)

noreply@blogger.com (Joan F. Jerez) — Thu, 11 Apr 2019 14:57:00 +0000

If you thought Mona articles had only Barcelona pastry shops starring them, you are wrong. In other catalan cities, there are also chocolate jewels.

Mones by Ferrer Pastissers (c. Canonge Baranera, 101 - Badalona)

Mones by Pastisseria Sant Llehí (Pl. del Montseny, 6 - Sant Antoni de Vilamajor)

All Those Food Market - Spring 2019

noreply@blogger.com (Joan F. Jerez) — Wed, 10 Apr 2019 14:47:00 +0000

Even though it is not the first gastronomical event, the spring All Those is the beginning of the fever of activities related to food.

This year, we paid attention to sky, because rain threat was present. Fortunatelly, rain appeared a short time in sunday. This allowed to enjoy the products of the artisans inside and outside the TNC.

This edition had the presence of Daniel Jordà (from Panes Creativos)...

...who was with a sample of the wonders he creates, as the Spring Bread...

... or the Colomba Pasquale.

As you can imagine, nothing has a long life at home.

And as far as cooking is concerned, I ate delicious "tequeños" (Chivuo's),...

... a flavourful butter chicken sandwich (Caravan Made),...

... and very well cooked fish and chips (The Fish and Chips Shop).

Everythin, in the company of an Amber by La Pirata.

The dessert was from Delacrem: combination of coffee, mascarpone and "dulce de leche" ice cream and coconut with ginger ice cream.

Mona 2019 (2)

noreply@blogger.com (Joan F. Jerez) — Mon, 08 Apr 2019 11:02:00 +0000

But not only pastry shops at the old city of Barcelona do chocolate wonders for Easter. At the rest of Barcelona there are also places where anyone can find very beautiful pieces.

Mones by Pastisseria Cusachs (c. Bailén, 223 - Barcelona)

Mones by Foix de Sarrià (c. Major de Sarrià, 55 - Barcelona)

Mones by Pastisseria Montserrat (c. Torrent de l'Olla, 81 - Barcelona)

Mones by Forn Sant Jaume (Rambla de Catalunya, 50 - Barcelona)

Mona 2019 (1)

noreply@blogger.com (Joan F. Jerez) — Fri, 05 Apr 2019 14:22:00 +0000

Pastry shops have this year's Mones at the displays! As always, there are for every kind of taste, specially the taste of godson or goddaughter.

Mones by La Colmena (Pl. de l'Àngel, 12 - Barcelona)

Mones by Pastisseria Santa Clara (c. Llibreteria, 21 - Barcelona)

Mones by Xocolates Fargas (c. del Pí, 16 - Barcelona)

St. Joseph

noreply@blogger.com (Joan F. Jerez) — Mon, 18 Mar 2019 06:00:00 +0000

Tomorrow, march 19th, it is St.Joseph Day. And in Catalonia, as usual with other significant days, it is celebrated with a special dish: the Crema de Sant Josep. It is what the rest of the year is commonly known as Crema Catalana.

Jaume Fàbrega give us information about this dish informing us that it has siblings in other european countries as French Crème Brulée or Portuguese Creme Caramel. In Catalan territories, the oldest known recipe is from 18th century, although there was a similar one in Middle Age.

In Barcelona, you can find good ones as the ones by La Pallaresa...

.... Granja Dulcinea...

... or Petritxol Xocoa.

Also Forn Mistral offers its Crema de Sant Josep on an ensaïmada.

But, my favourite one is the one from Granja Viader, with whipped cream on the top.

If you want to cook it at home, the recipe is:

Boil 750 ml of milk with a glass of sugar, the peel of one lemon, a branch of cinnamon and a vanilla bean. When it is boiled, strain. After it be less hot, add 250 ml of milk with 8 egg yolks and 3 very full soups-poons of corn starch. Heat in a low fire without stopping moving. Put in pots. When it is cold, add sugar on the top and burn.

I love it combined with fruit, as this Crema catalana with raspberries.

Boil 750 ml of milk with a glass of sugar, the peel of one lemon, a branch of cinnamon and a vanilla bean. When it is boiled, strain. After it be less hot, add 250 ml of milk with 8 egg yolks and 3 very full soups-poons of corn starch. Heat in a low fire without stopping moving. Put in a pot with alimentary film touching the surface and get cold. When it is cold, add it over some raspberries, put sugar on the top and burn.

8th Tapa Solidària

noreply@blogger.com (Joan F. Jerez) — Tue, 12 Feb 2019 10:47:00 +0000

Last february 6th, it was the closing of "Tapa Solidària", an action by Casal dels Infants in wich a group of restaurants (70, this year), collaborate in raising funds for the project Vincles.

This year, restaurants raised 23.000 €. This has allowed to attend more than 600 mothers and their babies from Barcelona, Badalona, Santa Coloma de Gramanet and Salt.

It was a meeting of great restaurants from Catalonia.

The cooking team of Fàbrica Moritz, prepared some snacks, served by the students of the waiter/waitress course at Casal dels Infants.

See you in the next edition!

PAtonets de la Rita

noreply@blogger.com (Joan F. Jerez) — Sun, 10 Feb 2019 23:53:00 +0000

In St. Valentine's week, Daniel Jordà shows all his love... But not in a cheesy way... just real love.

At his bakery, Panes Creativos, there are the Patonets de la Rita, a kind of sweet bread in honour to her daughter Rita, a fighter. With this creation, Daniel Jordà wants to remind us february 15t is the "Child Cancer International Day" and want to make us easy to collaborate, because profits will be donated to Fundació de Sant Joan de Déu.

If you want to celebrate St. Valentine's with a love one, the Patonets de la Rita will help you, because love will reach many people.

Fira de la Candelera 2019

noreply@blogger.com (Joan F. Jerez) — Tue, 05 Feb 2019 00:03:00 +0000

If there is a fair with potence and tradition, this one is Fira de la Candelera at Molins de Rei. The 168 editions (reached this year) are not achieved easily but with effort. People from Molins feel the fair with pride and see how their city becomes an attraction centre for many visitors.

It is a fair of fairs with a part for antiques, another one for handcraft, another one for industrial machinery... and some related with food, like the green area, with alive plants and trees...

... and agriculture products.

All around Molins, there were stands and foodtrucks were anybody could find a quite good offer of dishes.

When I saw Magoya foodtruck, I could not resist to go there, because they have the best argentinian empanadas I have ever eaten, specially the ones of meat.

Also, I ate a "vacío" sandwich, very well done and well dressed with chimichurri.

Many food producers were with what they do well.

An example of good producers, the friends of El Molí de Rafalet, with Rafel Margalef heading the representation in Molins of their extraordinary rices...

... object of showcookings like the one of Montse Bertran, who cooked a pair or medieval recipes (her speciality, because she joins history and cooking): spices rice and "menjar blanc".

And beinf in Molins, I had to visit Pastisseria Cardona...

... and taste their Coca de la Candelera.

Introducing Fira de la Candelera 2019

noreply@blogger.com (Joan F. Jerez) — Mon, 28 Jan 2019 17:04:00 +0000

I knew what Coradella was last year, when the readers of Cuina magazine chose it as the favourite dish of Catalans for 2018.

A quite difficult dish for many people because it is made with lamb offals (heart, blood, liver...). A typical dish for countryside people that become a symbol of Molins de Rei. This year is the star of Fira de la Candelera.

At the presentation, Marc Morro (from El Taller restaurant) cooked it, at Mercat de Molins de Rei, in a version, Curàmpling (Coradella dumpling), with three different styles: fried...

... steamed...

... and grilled.

The truth it is a wonderful way for starting eating Coradella for those with some problems.

Immediately, we went to Sala Gòtica del Palau dels Requesens, where there was the presentation of Candelera activities for this year.

Activities marked by gastronomy, because the goal is give a gastronomical mood for a city that it is fighting for it.

It is remarkable it is a fair of fairs, where there are some of tjem as the one of wine, the oldest in Catalunya. This year the invited D.O. is D.O. Costers del Segre.

At the end of the morning, it was time for prizes for the best Coradella.

As traditional recipe, won the restaurant El Tast.

El Pati de Molins won the prize for the innovative recipe with "Scallops with Coradella and caramelized onion"

And there was a special mention for the recipe of restaurant Diana.

Tararot, was chosen as the best D.O. Costers del Segre wine for maridating with Coradella, for being young and fruity.

Everybody is invited to visit Molins de Rei from february 1st to 3rd!

Molí de Rafelet (and 3)

noreply@blogger.com (Joan F. Jerez) — Sat, 12 Jan 2019 19:58:00 +0000

< Previous

And, with rice, the chocolate rice cream of the line "Dely&Rice"

Alone, it was very good, but I tried some variations:

Chocolate and custard two coloured

It is as easy as cooking chocolate cream as package indicates. Fill half a glass. Before eating, fill the glass with custard (look recipe here) and ground cinnamon.

Chocolate and mascarpone

Cook chocolate cream as package indicates. Before serving, put some whipped ,mascarpone on the top and some strawberry coulis (here it is the recipe).

Molí de Rafelet is something sure. With its products, you have no doubt there is quality.

Molí de Rafelet (2)

noreply@blogger.com (Joan F. Jerez) — Sat, 12 Jan 2019 19:51:00 +0000

< Previous

With Marisma and Bomba, the most used kind of rice used in traditional Catalan cuisine, I had the chance of experiencing Carnaroli, one of the ideal kind of rice for risottos.

Obviously, I cooked:

Mussels risotto

Steam cook 24 mussels. Put out shells and strain the cooking water. Fry a medium spring onion and a little green pepper cut little in a bit of oil. When they are fried, add a garlic clove cut tiny and one soup-spoon of parsley. Later, add two glasses of rice. Move. Add half a glass of beer. When it is reduced, add some saffron threads and mussels water, fish stock or water little by little. Control the level of salt. When rice is almost cooked, add mussels and finish it with a full soup-spoon of mascarpone.

White and green risotto

Fry half a fennel bulb cut in julienne, a medium spring onion and a little green pepper cut little in a bit of oil. When they are fried, add a garlic clove cut tiny and one soup-spoon of parsley. Later, add two glasses of rice. Move. Add half a glass of beer. When it is reduced, add vegetables stock or water little by little. When rice is half cooked, add some cut asparagus and some broccoli. Control the level of salt. When rice is cooked, add a soup-spoon of mascarpone.

Sweet risotto

In a pot, boil four glasses of milk, one stick of cinnamon, one vanilla branch and the peel of a lemon (just the yellow part). When it starts boiling, turn the fire off. Also, make a syrup with one glass of sugar and six sugar soupspoons. In a frying pan, add a little bit of butter and one glass of rice. After a minute, add milk slowly and some saffron threads, Move it constantly. When rice is almost cooked, all the syrup. Finish with a little bit of butter and a soupspoon of mascarpone cheese, mixing all in a bain marie with cold water. If it is too thick, add some cold water until it becomes creamy. Serve cold.

To be continued >

Molí de Rafelet (1)

noreply@blogger.com (Joan F. Jerez) — Sat, 12 Jan 2019 19:47:00 +0000

One experienced Molí de Rafelet rices, there is no doubt the Delta de l'Ebre is an area with excellent products from it. In this case, rice. Thanks to Sandra Gallart (a fan of this brand) I could cook some recipes that, because of rice, they were awesome. Mainly, because of starting with excellent material.

One of the kinds of rice I cooked was the Marisma, a quite versatile rice because it is good for juicy rice and risottos. Also, ir can be used for dry rice because it is so good. Of course, it is perfect for rice pudding.

With it I cooked some recipes:

Chicken and juice rice

Fry a medium spring onion and a little green pepper cut little in a bit of oil. When they are fried, add a garlic clove cut tiny, one soup-spoon of parsley and 100 gr of chicken cut in thin stripes. Later, add two glasses of rice. Move. Add half a glass of white wine. When it is reduced, add a some sweetpeas and one glass of juice (of Fricandó or any stew) and six glasses of water. Control the level of salt.

Beef and cardoncello mushroom

Fry a medium spring onion and a little green pepper cut little in a bit of oil. When they are fried, add a garlic clove cut tiny, one soup-spoon of parsley and 100 gr of beef cut in thin stripes. Later, add half tea-spoon of paprika and two glasses of rice. Move. Add half a glass of white wine. When it is reduced, add a handful of sweetpeas and some cardoncello mushrooms and add a little bit of water. Add water little by little. Control the level of salt. When rice is cooked, add a soup-spoon of butter and three soup-spoons of grated Parmiggiano cheese.

Bomba rice is the greatest rice for dry rice recipes, because it "drinks" all flavours in the stock or broth it is cooked in.

Wit bomba I cooked...

Arròs del Senyoret

In four soup-spoons of oil fry one medium spring onion cut tiny. Later, add one medium green pepper and one little red pepper cut in little dices and a smashed garlic clove with a soup-spoon of parsley. When everything is fried, add a cuttlefish cut little, a tea-spoon of paprika and four soup-spoons of grinded tomato. When tomato has lost water, add half a glass of white wine. After it evaporates, add five tea-cups of rice and mix. Add two times of fish stock than rice and some saffron. After two minutes boiling check the salt. When rice is almost cooked, add 30 mussels without shell and some peeled prawns. Let boil until stock is evaporated.

To be continued >