Scrambled eggs with mushrooms by Èric, Maria, Laia and Adrià

INGREDIENTS:
4 people
Mushrooms: 400g
1 Onion
Eggs: 8
Garlic cloves: 2
Some Parsley
A bit of Salt and oil
Some Parmesan

How to make it?

· First we cook the onion in a pan then I will add a little oil.
· Then, when the onion is golden brown add the mushrooms and fry with the fire stronger.
· When the mushrooms are half cooked we add garlic cloves, parsley and a bit of salt.Llegeix fonèticament
· While mushrooms are cooking beat the eggs and add another bit of salt. The water now make it more fluffy.
· Add scrambled eggs in the pan and mix, making sure the egg does not catch. Now place the parmesan to give it taste great.
· When the egg is done we get the pan from the heat.

How to serve it?

We served with salted sticks, with a tower or you can slice of bread and split it into a triangle, with a good red wine.

Esqueixada by Helena, Maria, Alba and Cristina

INGREDIENTS:
(2 persons)
- 150 g of cod
- 3 tomatoes
- 1 onion tender
- 1/2 green peeper
- 1/2 red pepper
- Black and green olives
- Olive oil
HOW TO MAKE IT
Star taking the cod and cut. Put the cod chopped in the bowl with oil and leave 10 min. Then cut the onion and mix with the cod. Then cut the tomatoes and the peeper and put in the bowl, add pepper and oil and mix well. Take a mold, put in the vegetables and on put the cod. Take off the mold carefully. Put the decoration as you wish. (How to serve it)
HOW TO SERVE IT:
We can accompany with white wine.
For a better appearance we can put a carrot and olives around the escaixada of cod.
Sometimes, we serve for second course but sometimes has exceptions and we serve for first dix.
Is a course we serve for a dinners specials and the very high quality, you can search in the restaurants.
The escaixada has to serve very cold because it loses the grace.
Serve them to your family and friends.

Xató

Ingredients
-100 gr of Codfish
-100 gr of Tuna 10
- 6 anchovy
-50 gr of green olives
50 gr of Black olives
1 Escarole

HOW TO MAKE IT
Take a mortaand putt: almonds, hazelnuts, onion,chilli, red pepper, black pepper,garlics, tomatoes, oil and vinegar.
Once the sauce is mixed, put thecurly endive,in a plate, and decorated with, fish,anchovies, olive and the sauce we have done before.
That's a delicious dish it’s very delicious

HOW TO SERVE IT
You can put different cold meats to go with xató.
If the xató is the first dish, then second dish it would be red meat and
potatoes, you can with fish and artichoke.You can dink a cup of wine.

Bread with tomato by Caminantes

Ingredients:
-2 tomatoes
-1 breath
-1 Chistorra
-Chase
- Sausage
-Ham
-Bad

Cooking
1) Cut the bread into pieces.
2) Grate the tomatoes and put in to the plate.
3) Cut cold meats and put in to the plate.
4) Cut cheese and put in to the plate.
5) Put oil and salt in to the bread
6) Take bread and put the scram tomatoes and put in the plate.
7) Take bread with scram tomatoes and put the cold meats in the plate.
8) Take the bread with scram tomatoes and put the cheese in the plate.


How to serve it:
Serve it in a plate, cut in two or three parts, with sausage as you wish.
Suit with red wine.
This plat is perfect in a breakfast.

Baked hake

INGREDIENTS (for two people)
· Four potatos
· Two or three fish slice
· Two Onion
· One Lemon
· salt and pepper
· White wine

How to make it
1. You peel the potatoes and chop
2. You peel and chop the onions .
3. Heat the onions and potatoes in microwave.
4. Put in the dish onions and potatoes and fish.
5. Pour the lemonade and white wine
6. Put the aluminium paper in the dish
7. Put the dish in oven , and heat.
8. Wait during thirty.
9. Remove the dish and remove aluminium paper.

How to serve it
You place one slice of fish in the left of the plate, in the right of the plate, place the onions and potatoes, and up the fish we can place some parsley.We can put the fish with some red wine and water.

Samfaina

Ingredients for eight people:
- One big onion.
- One zucchini.
- Three tomatoes.
- One aubergine.
- One red pepper.
- Oil
- Salt
How to make it?
First, we chop the vegetables (zucchini, tomatoes, aubergine, onion and red and green pepper).
Then we put onion, red and green pepper and zucchini in the pan and chop them.
After we put tomatoes and aubergine in the pan and chop with the other vegetables.
Finally we put on the lid and we wait forty-five minutes, more or less, and for time to time we see the “samfaina” and stir it.
When the forty-five minutes passed we can remove the “samfaina” from the pan.
How to serve it?‘’Samfaina’’ suit with rabbit or codfish. We can also eat it with chicken, white wine , toast. In winter, we eat it warm and in Summer we can eat cold. When you don’t have time, you can go to supermarket and you can buy it. But it never will the same taste.

One omelette for four people by Los Alfas

Ingredients
1. A pinch of salt
2. Some oil
3. Eight eggs
4. Two potatoes

How to make it?
1. We pour two eggs in a bowl.
2. Then we beat the eggs and we put the bowl on one side.
3. Next we peel and chop the potatoes.
4. Then we boil water in a pot.
5. Nextwe put the chopped potatoes in the pot with the water.
6. Then when the potatoes are half done we take it out of the pot.
7. Next we mix the half done potatoes with the scrambled eggs.
8. Then we put the half done potatoes with the scrambled eggs in a pan.
9. And when this is already done we can see that is an omelet.

How to serve it?
When you have finished the omelet you put it into a dish. Then you bring it to the table and we can put parsley. We have many kinds of parsley: We'll use this type of parsley: the Naplesleaves because is the preferred. Its flavor is fine.To accompany a child can drink a cola and a man can drink fresh wine.

Botifarra and beans by La Concha

INGREDIENTS for 3 or 4 people

1.OLIVE OIL 1L
2.SAUSAGE 4
3. BEANS 500gr
4.SAL 100gr
5.BLACK PEPPER 100gr
6.GARLIC AND PARSLEY 2dents d´alls
7.MUSHROOMS ½ kg
8.BEACON 100gr

How to make it:
1 .- In a skillet or griddle, will get about 3 or 4 tablespoons olive oil over medium heat and browning sausages go for a few minutes.
2 .-On the other hand, in a pan with about 5 tablespoons olive oil, sauté diced bacon or bacon and garlic also chopped and keep it for about 3 minutes on medium-low heat until the garlic begins to turn brown.
3 .-We add to this, the Santa Pau beans or ganxet and fry with bacon and garlic for about 4 minutes. We add salt and pepper. Reserve.
4 .-We also put in a frying pan with chopped wild mushrooms 4 to 5 tablespoons olive oil together with a slicing garlic, some salt and 2 tablespoons of parsley slicing (fresh or dry) and keep it for about 3 or 4 minutes over medium heat. Once made, the beans and add to the mix.
5 .-Finally Emplate.

How to serve it:
The dish can be served with aioli today, a little parsley.

POSTRES DE MÚSIC i MEL I MATÓ

Description:

Postres de music are Catalan desserts. They’re simples desserts to make it.

Ingredients:

Handfuls of nuts:

- it’s typical marcona almond

- hazelnuts

- pinions

- often accompanied by a glass of Muscat

Sometimes:

- Dried fruit (raisins, apricots or figs)

“Preparation”, presentation:

Usual presentation is in a plate of dessert, with the glass of Muscat in the middle and the different nuts around.

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HONEY AND MATÓ

Description:

Honey and mató are Catalan desserts. They’re simples desserts to make it. Mató is a type of cheese, a fresh cheese.

Ingredients:

- Honey (is recommended natural and artisanal)

- mató (is recommended of Montserrat (sanctuary))

Sometimes: nuts and sugar

“Preparation”, presentation:

Usual presentation is in a plate of dessert, with the mató chopped in the middle and the nuts around. Put honey over.

Samfaina oriol escolar i david alcaraz

Ingredients for 4 persons.
1 eggplant
1 large or 2 small zucchini
2 large green peppers
1 onion
1 potato
4 tomatoes
Oil
Salt


How to make it:
Peel and chop the onion and Pumpkin.
Clean peppers of seeds in chop .
Sulfur the onions, add the onions in the casserole and add s jet of oil with a good few minutes, add the pepper and quit 5 minutes more, then it add zucchini, and peal the aborigine, cut and it is add to the above. Scald 4 tomatoes got to take, and peal, cut and add it. When that is suit with we add the tomatoes, wait to it is cook. Then, we remove the casserole of the fire and we add salt.
How to serve it:
You can’t serve it with eggs, with bread, sausages and more food and it will be served in a normal plate.

Espinacs a la catalana

INGREDIENTS

SERVES 4 PERSONS

-1 kg of fresh spinach bunches

-100 gr of raisins

-75 gr of pine nuts bunches

-2 cloves of garlic

-Diced ham

-Salt

-A glass of olive oil

HOW TO MAKE IT?

Boil water in a pot and add salt.
When the water will be prepared, add the spinach in the pot and add some water.
Meanwhile, water it’s going to boil, leave the raisins in cool water.
Put the saucepan in the burner fire and pour the glass of olive oil.
Chop cloves of garlic and sauté in the saucepan with diced ham.
Drain the spinach and the raisins. Then, add the spinach , the raisins and the pine nuts in the saucepan.

HOW TO SERVE IT?

Put the spinach in a plate.
You can serve some bread and red wine.
It’s perfect for a family lunch.

omelette of potatoes

1Carles Saladrigas, Eduard Ortega, Carles Martín i Victor Cano

RECEPT

INGREDIENTS:
-EGGS
-POTATOES
-OLIVE OIL
-SAL

HOW TO MAKE IT:

Recipe Steps:

Step 1: Wash and cut the potatoes into thin slices. Once up to heat oil add the potatoes, adding a little salt and fry. Tip: If you like the tortilla chips with more waste can rid the potato with the skimmer as it moves. When they are golden away and it is important that the oil drain in a colander or on a plate with paper towels.

Step 2: Beat the eggs with some salt and once beaten add the potatoes, mixing thoroughly with beaten egg.

Step 3: Prepare the pan back on fire with two teaspoons of oil a sheet covering the bottom of the pan. It lays the egg mixture and potatoes. Tip: Moving deftly shaking the pan so that the tortilla does not stick. When you perceive that you're curd is put a lid on top and turns the tables (it's easy, just have to do it safely). He can spin until golden on both sides according to the taste ... And that's our omelets.

HOW TO SERVE IT:

Escolta

Llegeix fonèticament

Diccionari - Mostra la informació detallada del diccionari

Green peppers into strips, fry in olive oil and salt they manage. If peppers are fried whole roll.
Red peppers are sweet peppers peppers to be roasted to remove the skin. Later fry in a pan with olive oil and salt. Once they add a fried minced garlic.
Finally, spring green chillies have to cook in boiling salted water and then chop into small pieces in a bowl and cover with olive oil. If left to marinate a couple of days, Hunter bread in the oil produced is a pleasure to goddesses.

bread with tomato

Bread with tomato and sausage

INGREDIENTS

1. Bread

2. Tomato

3. Sausage

4. Mortadella

5. Salt

6. Oil

HOW TO MAKE IT

1. Add tomato on the bread.

2. Cut the sausages.

3. Pour the sausages into the bread.

HOW TO SERVE IT

1. We can put the sausage on toast.

2. We can partner with a good white wine.

Esqueixada by Las cracks

Ingredients Marina Diaz
Ingredients:
Cod: 400 grams
Black Olive: 100 grams
Green Olive: 1 unite
Onion: 1 unite
Tomatoes: 3 unite
Vinegar: 4 unite
Oil of Olive: 8 unite
Tuna: 200 grams
Red Peppers: 100 grams
The recipe is for four persons

HOW TO MAKE IT? Alba Atienza
Chop the cod and the tuna, that is dray, put it in the water, half hour before.
Cut the tomatoes and the red peppers in pieces and dress the this one with oil and vinegar. Cut the onion in pieces and put in the salted water during some minutes.
Drip the cod and the tuna and put in the dish with the tomatoes and the red peppers.

HOW TO SERVE IT? Marina Falcón
Esqueixat cod is used in many dishes. It goes very well with boiled potatoes and tomatoes. With white beans, tomato, onion, green pepper and a vinaigrette as a typical empedrat Bacall. Special mention is the xatonada escarole salad, cod, tuna, anchovies and olives and accompanied by sauce xato typical of the Penedes and Garra.

Escalivada and artichokes

Ingredients

4 eggplants

4 red peppers

4 small onions

3 small tomatoes

2 cloves garlic

Salt, extra virgin olive oil

Time of completion: 50 min.

How to make it

For the artichokes:

First, we remove the firsts layers of the artichokes, and rub them with some of lemon.

Then, we split into two pieces and put them at the tray of the oven with some oil below and above.

Next, pour it over a little lemon pepper and seasoning.

Now bake it for 20 minutes at about 210 degrees.

For the escalivada:

First, we place the eggplants, peppers and onions on a tray and introduce them in the oven. Approximately 25 minutes, will introduce the tomatoes because they require less time. We put out the fire after 40 minutes, after checking that they are made.

Then, we remove from water and wrap each class separately, making them stand for 20 minutes.

To peel is helpful to have a bowl of water nearby.

Once again they are all vegetables are peeled and removed the seeds from the peppers, cut strips lengthwise and place them in a bowl.

Add chopped garlic, season with salt. Finally, take a good splash of extra virgin olive oil.

How to serve it

The roast can be served with cream sauce and very peppers too.
Can present the dish with parsley and potatoes.

It can be accompanied with chips or salad. You can put eggplant, carrots, tomatoes and peppers.

Xató

How to make it
-The first step is to soak the cod touch will be the point: neither too salty nor too bland.

Ingredientsto desalt or have already bought it ready to eat in their store of confidence. To desalt home, you should soak 48 hours, changing water every 12 h. approximately. With these premises and a little


- Oil:
- 100 grams of desalted cod:
- 100 grams of tuna in oil:
- 6 anchovies:
-green olives:
- Black olives:
- 2 ripe tomatoes:
- 1 head of garlic:
- Toasted Almond:
- 1 small slice of toast:
- Extra virgin olive oil (AOVE)
-white wine vinegar:
-paprika:
-paprika:


1 endive, 100 grams desalted of cod, tuna in 100 grams de oil, 6 anchovies, 50 gr. Green olives, 50 gr. Black olives.

After we make the sauce the same way they already have the Romesco. In fact, almost always about Romesco with slight variations - with the exception of anchovies that put some ground. Roast tomatoes and garlic, peel the almonds and hazelnuts, and put the rehydrated peppers and other ingredients in a bowl and drums so finely with the mixer. Once we have the sauce list, we leave to cool.
Put a spring in the escarole and clean cut, add the cod, tuna, anchovies, olives and moderately spiced sauce. Let the rest of the sauce into a gravy boat and serve separately.

How to make it?
The sauce is a traditional Catalan Xató.
It usually accompanies hake with olives and anchovies.
It usually decorates with lettuce leaves, or partnership is also in wet bread.

RECEPTA!

INGREDIENTS:

•2 Fresh spinach bunches

THIS IS FOR 4 People

•2 Cloves garlic

•3 Tablespoons raisins

•1 Virgin olive oil

•4 Pieces of stale white bread (optional)

·Pine nuts bunches

HOW TO MAKE IT

Wash the spinaches and next put the spinaches in the pot with water, and boil the spinaches.

When the water has evaporated, add the salt with the spinaches and mix. Then change the pot for the rack and add the raisins and the pine nuts. Finally put the spinaches, raisins, salt and pine nuts in the dish and add some oil.

HOW TO SERVE IT

When the spinaches are in the dish you can add chess, and toast of bread. Put in the dish leaves of mint for decorate

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