The “Xatonada” is a ritual meal eaten in Spain during Lent, when historically meat would not pass the lips! According to legend the name of this typical Catalan dish comes from the word chateau, a reference to the size of the plate and the shape of this delicious winter salad. Originally cooked by the fishermen and consisting of cod fish, salad and a sauce
We recently had a chance to look at the new 5 star Ohla Hotel in Barcelona. Ideally situated on the Via Laietana, just 5 minutes’ walk from Plaza Catalunya, this stylish design hotel is built on the site of a former Roman canal and the palace of the first Count of Barcelona. Read more
Great news for those of you who will be in the UK during Spring and Summer this year, the Spanish Tourist Board is returning again in 2011 with Fiestas celebrating Spanish Food, Wine & Culture in Liverpool, London, Leeds and Edinburgh. Streets will be closed for these colourful fiestas with Flamenco dancing, massive paellas, etc., etc.
Back in the 15th century, Prince Henry the Navigator requested his explorers to bring back to Portugal any exotic fruits, nuts, and plants from new lands which they encountered. As a result, much of Portuguese was cooking affected by the findings of these very explorers.
Ingredients to make Traditional Spanish Quince Alioli:
400g Stewed Quince or Quince Paste (Dulce de Membrillo in Spanish shops or Delicatessens)
Joan Roca´s Recipe from Spanish Restaurant, El Celler de Can Roca in Spain:
Ingredients for Iberian Suckling Pig with Caramelized Shallots, Orange and Cloves for 6 persons: Read more
Ingredients for Traditional Spanish Berry and Lemon Fruit Cup for 8 persons Read more
Chef Joan Roca of El Celler de Can Roca – Girona, Spain
Ingredients for Smoked Sea Bass with Apple Acid and Vanilla Oil for 4 People Read more
Ingredients to make approximately 20 Traditional Spanish Churros:
· 125g butter, chopped
· 250ml water
· 150g plain flour, sifted
· 3 eggs
· Vegetable oil, to deep-fry
· 65g caster sugar
· 1 ½ tspn ground cinnamon
