Easter procession in Girona

Easter processions have been a tradition in Girona ever since 1566. Experience Easter in Catalunya, Northern Spain with a Luxury Food & Wine Tour of the Costa Brava.  Commencing near to the cathedral on Good Friday at 10pm it continues throughout the Old Town. Suffering and Death, accompanied with disharmonic music, have something to them that reminds the spectator of Verdi’s The Power of Fate. All penitents are traditionally clad in hooded cloaks with small peepholes for the eyes. Thus, nobody can be recognized and anonymity is guaranteed since penance is a private affair.  There are a number of different fraternities and they can be told apart by the different colours of their cloaks. Some pennants are also carrying big crosses made of wood and richly adorned altars. Standing on the latter, there are life-size figurines of Saints and different sceneries re-enacting the Sufferings of Christ, which are called Pasos procesionales. Chief Executive or factory worker, this day, it makes no difference. There is mystic, there is religion and there is mere Continue Reading »

LENT IS OVER! And we foodies celebrate it!!! Each country, each region has its own particular way and here in Catalonia every Monday of Easter, godfathers give to their godsons these special cake and chocolate compositions. Cake shops show all kind of Monas (that’s how they are called) and after a good lunch families eat them! Every single piece is edible, including the dolls and chicks which are usually made out of marzipan.  Experience delicious food in Spain with a Luxury Tour.

Originally, the tradition started as a symbol of the beginning of spring and abundance. The first Monas were made of a spongy cake with chocolate, egg and llonganissa (like a dry chorizo but not as red and spicy). The word Mona comes from the Arab word Munna which means “food you get to your mouth”. But nowadays in Catalonia you can see all kind of funny compositions though the original design, which always shows at least none egg, still exists.

Traditionally, the Godfather would give the Mona to the godson after the Sunday Mass and then on Monday the whole family and friends would eat it at home, preceded by some grilled rabbit or paella and lots of wine.

MONA DE PASCUA….EASTER CAKE

Ingredients

For the Sponge

• 4 eggs
• 150g of Sugar
• 150g of flour
• 20g of ground almonds
• 5g of yeast
• 2 beaten egg whites
• 50g of butter

For the Filling

• 300g of Peach Jam (or any other rich tasting fruit jam)

To Garnish

• 250g of dark chocolate
• 125g of butter

Instructions:

1) Beat the eggs and sugar together in a bowl

2) Mix the flour and yeast together in a separate bowl

3) Gradually add the mixture of flour and yeast through a sieve (to avoid creating any lumps) to the egg and sugar mixture

4) Stir constantly while adding the ground almonds

5) Whisk the egg whites in a separate bowl until they form peaks

6) Once they are half whisked, add 50g of sugar, once whisked blend in with the flour and egg mixture

7) Turn the final mix out into a greased and flour sprinkled mould

8 ) Place in the oven at 180 ºC for about 40-45 minutes

9) Remove the sponge, allow to cool, cut in half and spread with the jam filling

10) Finally, stir and melt the chocolate and butter together, cover the sponge with the chocolate and allow to cool. Why not try adding your own final touch, some decorated or coloured eggs? A few feathers? A few miniature chicks? Or a little rabbit?

Monday, March 8, 2010 was not only memorable for the incredible snow storms and winds which  devastated Catalunya in Northern Spain and enormous snowflakes, which put surprised faces on the residents and tourists of Barcelona alike.

It was indeed a very memorable day in the life of 16 chefs, graduating chefs and guests from Harrisburg Culinary Arts School, who had arrived in Barcelona (on an Active Gourmet Holidays culinary tour) from a snow-filled Pennsylvania in the USA, expecting sunshine and springtime in Spain!   However, their surprise at the weather was soon forgotten when they piled into a cooking school in the Gothic Area of Barcelona, sat down and commenced to view something quite innovative and amazing.

Gourmand Breaks, together with Chef Eduard Bosch, who has been a member of the team at El Bulli Restaurant for the last 20 years, had put together a very special cooking lesson for professionals and semi-professionals in the culinary business.   The lesson was to explain some of the complexities of “Spherification” and “Foams” and additionally to point out the major differences between Truffles. Continue Reading »