Who knows how to cook? Brits? French? Italians?

[DAS (formerly BushAdmirer)]

Anna - We flew Air France this trip and you are correct -- the service and food are better than most other airlines. However, the seats in the tourist section are close together. There isn't much knee room and using a laptop computer it very difficult (nearly impossible) due to cramped space.

[indiga]

Who knows how to cook?? ... Spanish, of course! ;D

[beth]

Oct 27, 2009 21:04:29 GMT indiga said:

Who knows how to cook?? ... Spanish, of course! ;D

I don't, Indiga . . . unless Mexican dishes count.

It would be great if you'd share a recipe or two.

[Liberator]

I reckon the Chinese are the best cooks on the planet. They eat just about anything as long as they think it has had enough cooking time. We are mostly familiar with stir-fry stuff suitable for knocking out fresh in a restaurant, but there some opposite recipes involving simmering overnight. The Japanese eat anything too, but the Chinese prefer to cook it first.

My favourite food is probably Indian but even boiled bacon cabbage and potato can be made to taste good.

[indiga]

Oct 28, 2009 0:43:17 GMT beth said:

Oct 27, 2009 21:04:29 GMT indiga said:

Who knows how to cook?? ... Spanish, of course! ;D

I don't, Indiga . . . unless Mexican dishes count.

It would be great if you'd share a recipe or two.

of course!! but I don't know which recipe are only cooked here.

Paella, potato omelette..and right know (but only in Catalunya) we are preparing "panellets", and other recipe we prepare is "torrijas"

panellets:


torrijas:

[beth]

What nice photos, Indiga. The foods look delicious.

While looking for a recipe, I came upon this site you might like.

recipespicbypic.blogspot.com/2008/10/panellets-catalan-traditional-treat-for.html

Is this the recipe you use for panellets? It's a bit confusing to me because I'd have to convert the measurements, etc.. Once one prepares them the first time, I'll bet it's much easier.

The torrijas recipe sounds almost exactly like the way I prepare french toast. Is the taste the same?

[DAS (formerly BushAdmirer)]

Agreed! Catalan cooking is outstanding. In fact, the top rated restaurant in the world is El Bulli in Roses Spain (Catalunya). I've been there some years ago when it was still possible to get reservations. Fabulous.

Your photos look like El Bulli dishes indiga. Outstanding. Could you post the recipes?

[indiga]

beth! I use my own family recipe, if you want to prepare I can tell you my measurements, which use to be spoons, glass...

BushAdmirer yes of course!! Do you want the panellets recipe??

[DAS (formerly BushAdmirer)]

Sure would like to see the recipe(s).

[♫anna♫]

There's a Catalan Resturant in Stuttgart called "Er Vaquita"!
I've heard it's outstanding! I'll have to try it out sometime!

[DAS (formerly BushAdmirer)]

Anna - There is also a Catalan restaurant in Houston that's getting good reviews. We haven't tried it as yet but have it in mind to try. The name of the restaurant is "Catalan." Not very creative but gets the point across :-)

[indiga]

"Er Vaquita"? It sounds "andaluz" jaja

Well, let's do panellets!!

we need:

for the mass
400 gr sugar
400 gr ground almonds
200 gr. sweet potato
2 eggs

and the other ingredients:
pinions, almonds, cherries (for cakes), grosella (I don't know the translate, it's a drink of this


You have to peel the sweet potato, you cut it and you boil it in water for 20 minutes. You take it off from the water and dry it.
In a container, you get together the sweet potato, the almonds, the sugar, and 2 egg yolks (you can also add a little vanilla or lemon zest).
It is mixed on a marble flour (to prevent sticking).
With this, the mass of panellets it's done!

Then, you have to set the mass in a cylinder shape and cut it in some parts (to make some differents kinds of panellets). Panellets are more or less as a nut (the size)

Then you take one part and pull a gush of "grosella", and in this panellets you can put a cherry.

You can also prepare panellets of pinions or almonds. You take the panellet and batter it in panellets or pinions. Then you can "paint" them (I do it with a brush) with egg whites until stiff.

Then, put them in the oven until they are "golden brown" (time depends on the heat of the oven). In the tray, you can put butter to avoid the panellets sticks to the tray.


I am sorry but I can't explain it better If you don't understand anything, please say it and I will try to explain it in a correct way.

[DAS (formerly BushAdmirer)]

Thank you for posting Indiga. I'm going to give that a try when we get our kitchen back together (torn up now with water overflow and damage). Thanks.