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CITRUS TREATS MARCH 2010
Flan de Naranja Recipe - Orange Flan
-Orange flan is a variation of the traditional Spanish flan, a vanilla custard topped with caramel sauce. This variation is lighter, but has an intense orange flavor that refreshes the palate as well as satisfying a sweet tooth. It is a simple custard recipe that can be made ahead of time and makes an elegant finish to any dinner or celebration, like Mother’s Day.
Prep Time: 30 minutes. Cook Time: 1 hour
Ingredients:
* 1/2 cup sugar for caramelized sauce
* 1/2 cup orange juice for sauce
* 2 cups half-and-half (or heavy cream for a richer, denser custard)
* zest of 1/2 Large Orange
* zest of 1/2 Lemon
* 1/2 cup orange juice for custard
* 3 eggs
* 1/4 cup sugar for custard
Preparation:
Serves 6 individual servings in ramekins.
Put a saucepan over medium heat for 30 seconds. Add 1/2 cup sugar and 1/2 cup orange juice. With the wooden spoon, keep stirring sugar and juice mixture constantly in pan until sauce is reduced and thickened. It should be a rich medium brown color (caramelized). This will take 3-5 minutes or so on medium to low heat. Remove from heat and quickly spoon caramelized sugar sauce into each of the 6 ramekins or large dish. (If you wait, sugar will cool and harden.) Set aside.
Grate peel of half of a large orange and half of a lemon into a mixing bowl. Pour about 1/2-inch of warm water into a 9” x 13” baking dish for boiling water bath if using ramekins. If using one large open baking dish, be sure that the dish is tall enough to accommodate the water necessary to cover 3/4 or the height of the dish. Add 1/2 cup orange juice, the half-and-half and citrus zest to a heavy-bottomed saucepan and stir. Scald 2 cups of half-and-half in the saucepan and remove from heat. Keep a close eye on the pan, so the cream does not boil over.
Meanwhile in a medium mixing bowl, beat slightly 3 eggs. Mix in 1/4 cup sugar. Stirring constantly, gradually add hot cream to egg yolk mixture. Stir until the sugar is dissolved. Pour the mixture slowly into another mixing bowl, straining it using the cheesecloth to line the strainer. This should catch all the citrus zest. Discard cheesecloth.
Ladle mixture into ramekins.
Place each of the ramekins in the baking dish with water. If water level does not reach 3/4 of the way up the sides of the ramekins, carefully pour more water in. Bake uncovered in water bath at 160 degrees for 50-60 minutes, or until a knife comes out clean when inserted half way between center and the edge of dish.
Note: To ensure the custard does not over-cook, check doneness after 45 minutes, then every 5 minutes or so.
Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill flan thoroughly in refrigerator - at least 1 hour.
When ready to serve, un-mold by running a knife around the inside edge of baking dish. Place a small dessert plate on the top of the ramekin. With one hand under the ramekin and the other on top of the place, turn over. Tap the ramekin and the flan should drop onto the plate. If it does not, carefully “prod” the flan out of the ramekin with a small paring knife. It should slide out of the ramekin onto the plate and the sauce will surround it. Garnish with orange peel or a slice of orange, if desired.
Orange Cake
Orange cake is a typical dessert recipe from Valencia, where the best oranges are produced. Orange cake is very easy to prepare, and will become an instant success when you offer it to your family or guests!
Ingredients
* 25 oz cream cheese
* 6 oz biscuits
* 2 oz butter
* 2 oz of sugar
* 3 fl.oz orange juice
* 10 oz of mandarins or preserved oranges
* Chocolate shavings
Preparation
Smash up the biscuits and mix them with the melted butter.
Put the mixture in a loose-bottomed tin greased with butter and put it in the fridge for 15 minutes.
In a separate bowl, beat the cheese, the sugar and the orange juice until you get an even mixture.
Pour this mixture into the tin and put it back into the fridge for four hours.
Decorate the cake with pieces of mandarin and chocolate shavings as desired.
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VALENTINE TREATS FEB 2010
Asparagus pastry hearts
Rustle up a little romance with this creamy tarragon flecked asparagus, topped with a crisp puff pastry heart
200g Puff pastry
1 Egg, beaten
1 tbsp Olive oil
30g Butter
1 clove Garlic, crushed
1 leek, trimmed and finely sliced
1/4 bulb Fennel, finely sliced
75g Pancetta, cubed
12 tips of Asparagus
2 tbsp single cream
1 tbsp tarragon, finely chopped
For the garnish:
a little tarragon, finely chopped
Method
1. Preheat the oven to 200°C/gas 6.
2. On a floured surface, roll the pastry out to a thickness of about 2mm. Cut out 2 heart shapes and place on a baking sheet. Brush with the beaten egg and bake for 15 minutes. Keep warm.
3. Heat the oil and butter together in a medium saucepan. Add the garlic, leek, fennel and pancetta and cook for about 15 minutes.
4. Add the asparagus and cook for a further 5 minutes, until the asparagus is tender. Remove the saucepan from the heat and slowly add the cream and the tarragon.
5. Spoon the asparagus mixture into the centre of two plates and top each with a pastry heart. Garnish and serve.
Sweetheart Valentine's Cake. A luxurious moist cake. For Valentine's Day make it in a heart shaped tin and decorate with whipped cream and walnuts.
6oz plain flour
2 level tsp baking powder
5oz Demerara sugar
2 large eggs, separated, whites whisked stiffly
6tbs vegetable oil
3 level tablespoons instant coffee
1tbs boiling water
4tbs milk
1 & 1/2 oz shelled walnuts, finely chopped
4oz granulated sugar
1/4 pint water
3tbs Tia Maria
double cream, whipped for decorating
walnuts for decoration
- Sift the flour and baking powder into a mixing bowl. Add the Demerara sugar.
- In another basin add the egg yolks to the oil.
- In a cup dissolve 2 level tablespoons of the coffee in the boiling water. Add the milk to the dissolved coffee. Add the milk and coffee mix to the egg mixture.
- Whisk well to mix.
- Make a well in the middle of the flour, baking powder and Demerara sugar mix.
- Pour in the milk, coffee and egg mixture.
- Add the walnuts.
- Beat until smooth. Fold in the stiffly whisked egg whites.
- Pour into a heart shaped tin lined with baking parchment.
- Bake for 30 minutes at 180 degrees C.
- Reduce heat to 170 degrees C. and continue baking for a further 15 minutes or until the cake feels springy and firm to the touch.
- Remove the cake from tin and leave to cool on a wire rack.
- Put the granulated sugar and 1/2 pint of water into a saucepan. Bring to the boil making sure the sugar is dissolved.
- Boil for 5 minutes to make a syrup.
- Mix the remaining coffee with 2 tablespoons of Tia Maria.and add to the hot syrup.
- Put the cake on a large plate.
- Make some holes in the top of the cake with a skewer and pour the Tia Maria mix over the cake. Leave overnight. Decorate with whipped cream and whole walnuts.
Tip: save buying a heart shape tin make a square and round one as shown.
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tapas - jan 2010
Aubergines from Almagro (Berenjenas de Almagro)
8 small aubergines
1 tsp Salt
1 Tbsp vinegar
1 little wild marjoram
1 leaf Laurel
1 Tbsp. Olive Oil
3 or 4 whole garlic cloves
½ tsp. fresh ground pepper
½ tsp. sweet red pepper
First, in a pan and with the olive oil, slightly fry the whole garlic cloves until brown, then add the fresh ground pepper and the sweet red pepper so they are mixed with the olive oil.
Then, cook the aubergines in boiling water, adding the contents of the pan, one laurel leaf, a tbsp. of vinegar and a little wild marjoram. Let them boil gently, taking care that the aubergines do not break. They can be kept in this sauce indefinitely. Serve cold.
"Brave" Potatoes (Patatas Bravas)
2 or 3 potatoes
Oil to fry
3 medium full-grown tomatoes
1 tsp. of spicy ground red pepper
Vinegar, 1 tsp. of flour, Salt
Peel the potatoes and cut them into small pieces, then fry, on a low heat.
Once cooked, drain the potatoes.
Make the tomato sauce: Add a spoon of oil to the pan and then fry the deseeded and peeled tomatoes, mashing it. When cooked, add a few drops of vinegar, a teaspoon of flour and another teaspoon of spicy ground pepper and stir well to mix everything. Season and pour over the potatoes.
Eggs with vegetable stew (Alcachofas con asadillo)
8 artichokes
2 sweet red peppers
1 red tomato
3 spring onion
3 garlic cloves
2 eggs, Olive oil, Vinegar, Paprika
Roast red peppers, tomato, garlic and two spring onions. Cool and peel. Cut them in long slices and add oil and vinegar to taste.
Peel and clean artichokes. Fry them and the garlic in deep oil at medium heat. Avoid boiling. When tender, drain them on kitchen paper.
Fry eggs and pour some chopped spring onion, vinegar, paprika and salt.
Prepare each dish with some artichokes, some vegetable stew and two fried eggs.
Smoked Ham Croquettes (Croquetas de Jamon)
(Serving 6 people; about 34 pieces)
2 Tbsp of oil, 40 gr. of butter
3 or 4 Tbsp of flour, 3/4 L of cold milk
2 Eggs, well beaten, 1 L Oil
2 mugs of fine Breadcrumbs, Salt
Nutmeg, 200 gr. chopped smoked ham
Melt the 2 tbsp of oil and the butter in a pot and then over a low flame, add the flour, mixing well with a wooden spoon to form a roux. When the roux turns yellows slowly add the cold milk (always stirring), a little salt and a pinch of nutmeg. Let everything thicken over a low heat, stirring constantly with the wooden spoon to avoid lumps. Continue stirring until the roux leaves the sides of the pot (nowadays, cooks use hand mixers or beaters). While stirring add the pieces of ham to the roux, mix well. Let it stand at least 2 hours until it cools. Once the roux is cold, make the croquettes using a tablespoon per portion from the pot and shape it with your hands.
Coat each croquette with the bread crumbs, then dip into the beaten eggs and again into the bread crumbs and fry them in very hot and deep oil (6 pieces at a time) until golden.
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treat your taste buds - Christmas tipples DEC 2009
Agua de Valencia
1 bottle of Spanish cava (sparkling wine or champagne)
Plenty fresh orange juice
Cointreau
Ice cubes
This is true orange growing country, and so the recipe is based on fresh orange juice, which is best. And beware, this innocuous-sounding drink is strong!
Put some ice cubes into a large jug and pour over lots of orange juice. Now add the bottle of cava. Once the fizz subsides, stir in a good dash of the cointreau and it's ready to serve.
Horchata de Chufas
2/3 lb of "chufas" (also known as "tiger nuts")
1 cup of water
1 lemon peel
Put the "chufas" in a bowl of water for 12 hours. In another bowl put the lemon peel, the sugar, the water and the drained "chufas". Mix all together with the electric whisk and put the bowl in the refrigerator for 2-3 hours, then, drain all with a thin sieve, and you have the "horchata" ready..
Queimada
4-5 bottles Spanish Orujo (or other distilled liquor)
2 lb white sugar
A few coffee beans
A few pieces of finely sliced lemon peel
You need a huge flameproof earthenware casserole dish for this. Pour in all the liqueur, about two-thirds of the sugar and the lemon peel. Stir well, bring to the boil and allow to bubble for about 15 minutes.
Take a tablespoon of the reserved sugar in a large serving spoon and take up some of the hot liquor from the pot. Set fire to the spoon, holding it over the pot (careful - wear an oven glove!), and when the sugar begins to bubble, lower it into the casserole, which will ignite. Repeat this another couple of times.
The longer this burns, the more alcohol with disappear... Ladle into small earthenware mugs to serve.
Christmas Tree Shooter
1/4 oz Grenadine
1/2 oz Green Creme De Menthe
1/4 oz Sambuca
Pour in that order in a Cordial or Shooter glass and flame it, (ignite the Sambuca with a match).
Note: This shooter is sometimes called a "Flaming Christmas Tree". Having seen flaming shooters go horribly wrong I strongly suggest that you enjoy this shooter by blowing out the flame soon after you serve it or without flame.
CHEERS!!!
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treat your taste buds - horseradish nov 2009
Chilled Bloody Mary soup with horseradish cream
Ingredients
1 shallot, peeled and chopped
2 tbsp freshly grated horseradish or grated horseradish in vinegar
2 sticks celery, roughly chopped
1 x 400g/14oz tin chopped tomatoes
2g/½ tsp celery salt
45-60ml/3-4tbsp worcestershire sauce
5-10g/1-2tsp Tabasco sauce
2g/½ tsp freshly ground black pepper
juice of 1 lemon
1L/1¾pt fresh tomato juice
125ml/4fl oz chilli vodka
2 tbsp fino dry sherry
For the Horseradish Cream:
1 tbsp freshly grated horseradish
4 tbsp of crème fraîche
salt and pepper
juice of half a lemon
To Serve:
2 sticks of celery, finely diced
4 tomatoes, deseeded and finely diced
1 red onion, finely chopped
celery leaves
Method
1. Place the horseradish, shallot, two sticks of celery, chopped tomatoes, celery salt, worcestershire sauce, Tabasco, black pepper and lemon juice into a liquidiser and blend thoroughly until smooth. If time allows place this base mixture in the fridge for 2-3 hours to chill and for the flavours to develop. Strain through a sieve with a metal spoon. Stir in the tomato juice, vodka and sherry.
2. Just before serving the soup make the horseradish cream. Place the crème fraîche into a bowl and stir in the horseradish and lemon juice. Season to taste.
3. Divide the red onions, diced celery and tomatoes between four chilled glass serving bowls.
4. Pour the soup into the bowls, top each with a spoonful of the horseradish cream and garnish with celery leaves
Horseradish mash
Ingredients
potatoes
salt
butter
milk
2 tbsp freshly grated horseradish root
Method
1. Boil the potaotes in their skins in very well-salted water. (Choose roughly similar-sized potatoes so they cook at the same rate.)
2. Add the milk and butter to a saucepan and heat. Add 2 tbsp of freshly grated horseradish root to the hot milk and butter then infuse with a lid on for about half an hour. Do this in a separate pan just after the potatoes have gone on, and by the time they are cooked the horseradish flavour will be fully infused.
3. When the potatoes are thoroughly cooked, drain them in a colander and leave them to steam until just cooked enough to handle. Then the skins are easilly peeled off with your fingers.
4. Break up the potatoes roughly with a fork to allow more moisture to steam off.
5. After a couple of minutes more steaming, the potatoes can then be sieved into the pan of bubbling hot milk and butter, or eveborated cream and butter and whisk until smooth.
6. Taste and carefully adjust the seasoning again before serving.
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treat your taste buds -catalan sauces OCT 2009
The essence of Catalan food lies in its sauces for meat and fish. There are five main types:
Sofregit Sauce
1/3 cup extra-virgin olive oil
1 cup onion chopped
1 teaspoon garlic minced,
1 cup plum tomatoes, peeled, seeded and chopped, 1 teaspoon flat-leaf parsley & 1 teaspoon sage, minced, Salt and pepper, to taste
Heat a heavy saute pan and pour in the olive oil. When the oil is hot, add the onions and cook over low heat until they turn soft and golden brown, about 20 minutes. Stir in the garlic and cook until it begins to colour slightly, about 5 minutes. Add the tomatoes and cook slowly until they begin to blend with the onions, about 20 minutes. Add the parsley and sage and cook for another 10 minutes. Add salt and pepper to taste.
Samfaina Sauce
1 cup extra-virgin olive oil
2 1/2 cups medium aubergines, diced
2 1/2 cups medium diced courgettes,
3 cups fresh tomatoes, peeled, seeded and chopped, 3 medium red bell peppers, roasted, peeled and thinly sliced
5 cups onions, thinly sliced
2 tablespoons chopped garlic cloves
Salt & Black pepper, freshly ground
Heat oil in large pot. When the oil is hot, add the onions. Season with salt and pepper. Saute until soft, about 6 minutes. Add the garlic and aubergines. Season with salt and pepper. Saute until soft, about 4 to 6 minutes. Add the courgettes, tomatoes, and peppers. Season with salt and pepper. Bring to a simmer and cook until the liquid has evaporated and the vegetables are very soft, about 30 minutes. Taste and season if necessary.
Picada Sauce
2 cloves garlic, peeled and minced
1/4 cup blanched almonds, roasted
1/4 cup blanched hazelnuts, roasted
1 slice fried bread
1 tablespoon finely chopped fresh parsley
Olive oil, Salt and pepper
Using a mortar and pestle or a spice mill or a food processor, grind the garlic, nuts and bread together. Add the parsley and mash until incorporated. Add in enough oil to the mixture to form a thick paste. Season with salt and pepper.
Ailloli Sauce
8 garlic cloves,
1 cup extra-virgin olive oil, Salt
In a blender, add the garlic. With the blender running, slowly drizzle in enough oil until the mixture is thick and emulsified. Season with salt. Egg yolk can be added to make more of a mayonnaise
Romesco Sauce
3 dried ancho peppers, soaked, seeded and minced. 1 small fresh serrano or jalapeno pepper, split in half. 3 whole garlic cloves
2 slices fried white bread, crust removed
1 cup tomatoes, peeled, seeded and chopped. 1/2 cup blanched almonds, roasted
1/2 cup hazelnuts, roasted
4 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
1 tablespoon finely chopped fresh parsley Salt, to taste
In a large saute pan, over medium heat,heat the oil and saute the peppers for 1 minute, remove from the pan. Keep the oil. In a food processor, combine the peppers and garlic to a paste. Add the fried bread, tomatoes & nuts. Process until smooth. Add the vinegar, 2 to 3 tablespoons of the reserved oil and season with salt. Process for 15 seconds. Add the parsley and process for 5 seconds. Remove and store in an airtight container under refrigeration until ready to use. Use as a vinegar sauce or as a salad dressing
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"pa amb tomaquet" and andalusioan gazpacho sept 2009
The Mediterranean Diet.
Olive oil, aromatic herbs, dried fruit, wild mushrooms and game from the Pyrenees, the trinity of olives, grapes and wheat from the hilly heartland, all manner of fruits, vegetables, and nuts from the irrigated lowlands, rice and eels from the river deltas, and a great variety of fish and shellfish are the basis of a cuisine which is one of the happiest expressions of the Mediterranean diet.
One of the simplest and yet most delicious dishes is "pa amb tomaquet": a large slice of fresh country bread (toasted or not) rubbed with tomato and drizzled with virgin olive oil. It may be topped with Iberian ham, cheese and anchovies or served along with meat, chicken or fish "a la brasa" (cooked over a charcoal fire).
Andalusian Gazpacho
Serving Size: 6
1 cup onions, chopped
1 medium cucumber, peeled and chopped
1 medium bell pepper, seeds removed
5 ounces pimiento
3 lb tomatoes
2 garlic cloves
5 tablespoons olive oil
3 slices of bread, cubed
3 tablespoons white wine vinegar
1 teaspoon tabasco sauce
Salt and freshly ground black pepper, to taste
3 tablespoons chives, chopped
In an electric blender or food processor, combine half each of the tomatoes, onions, cucumber, bell pepper, and pimiento with enough of the tomato juice to facilitate blending.
Blend at high speed for at least 30 seconds to thoroughly mix the raw vegetables. In a large mixing bowl, combine the mixed vegetables with the remaining tomato juice and chill for at least 2 hours. You may also elect to chill the serving bowls at this time.
Meanwhile make the croutons. Rub the interior of a skillet with the garlic clove, and add the olive oil. In the skillet, sauté the bread cubes over a medium heat until golden brown. Set aside until serving time.
Chop the remaining tomatoes, onions, cucumber, bell pepper, and pimiento, and combine in a small mixing bowl while adding the red wine vinegar, Tabasco sauce, salt, and pepper.
Thoroughly combine all ingredients and marinate at room temperature until serving time; or refrigerate if you won't be serving the Gazpacho within an hour.
To serve, place equal portions of the gazpacho in the chilled soup bowls. Add about 2 tablespoons of the marinated vegetable mixture to the centre of each serving. Sprinkle with the chopped chives, and garnish with a few of the croutons
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TREAT YOUR TASTE BUDS - SANGRIA SECRETS AUG 09
Sangria is the most famous Spanish drink made with red wine, fruit juice, sparkling soft drinks, sugar and fruit chunks. Sometimes liqueurs are added, as well as cinnamon. It is hard to find two sangrias that taste the same, since there is no one-single recipe for it. For sangria to be good, it is necessary to use good wine (bad wine makes bad sangria), to serve it fresh, and to achieve a fruity flavour that is not overdone (the best fruits for it are citruses and peach). It is important to remember that sangria is an alcoholic beverage, and although is very easy on the palate, it should be drank moderately.
Sangria 1
1 bottle dry full-bodied red wine
1 can fizzy orange, chilled
1 can fizzy lemon, chilled
Spanish brandy - or any which is quite light
Banana liqueur
Cointreau
1 apple, chopped
1 pear, chopped
1 lemon, thinly sliced
1 orange, thinly sliced
1 teaspoon sugar
1 cinnamon stick
Ice cubes
Put all the fruit pieces into a large jug, then pour over a generous amount of the banana liqueur, cointreau and brandy. Pour in the bottle of wine, and leave in the fridge to chill. Once this is really cold, pour in the fizzy drinks and add the cinnamon and sugar. Mix in some ice cubes and it's ready to serve.
Sangria 2
1 bottle red wine (Burgundy preferred)
1 can frozen pink lemonade concentrate, do not add water
1 lemon, sliced; 1 lime, sliced
1 orange, sliced
1/2 cup bing cherries (if available)
1/2 cup brandy
4 cups carbonated lemon-lime beverage (7 Up or Sprite)
Mix wine, lemonade concentrate and brandy together in large glass pitcher. Squeeze juice from each slice of fruit into wine mixture before dropping fruit in. Toss in cherries and chill. Just before serving, add 7up. Pour into chilled glasses and enjoy. Don't forget to eat the fruit- especially the cherries- yum.
Sangria 3
2 bottles full bodied Spanish dry red wine
1/3 cup fresh squeezed orange juice
1/4 cup Grand Marnier (or any orange-flavoured liquor)
2 tablespoons sugar
2 cups club soda
Ice cube
To garnish:
orange slice; lemon slices
tart green apple, sliced
peaches or nectarines, sliced
In a large pitcher, mix together the first 4 ingredients. Cover and refrigerate for several hours or overnight. Just before serving, add the club soda and plenty of ice cubes. Serve very cold garnished with a slice of fruit. Note: if using a punch bowl, float the various fruit on top.
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BETSY'S ANTIPASTO....VERY SECRET RECIPE! JULY 09
(Large batch)
10 Peppers (mixed)
1 large jar of green olives (pitted)
1 large jar of black olives (pitted)
1 medium jar of pimentos
2 medium cans of tuna steak
1 cup of white vinegar
2 cans of mushroom slices
1 medium jar of sweet pickles chopped
Or
1 medium jar of capers
1 medium ketchup
1 medium chilli sauce
6 bay leaves
¼ teaspoon cinnamon
¼ cup of oil
1 teaspoon garlic powder
2 cups vegetable oil
Chop all ingredients into small pieces
Add to hot oil in sequence
Cook for about 20 mins till slightly soft
Cool and fill jars
Ideal chutney for those BBQ's on hot summer days!
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SANT JORDI D'ALFARMA
Sant Jordi d'Alfarma is a secluded spot hidden away between L'Ametlla and Calafat. You can find it by turning off the N340 opposite the ceramic museum into the urbanisation Sant Jordi d'Alfarma. Continue under the bridge towards the sea and follow the signs for Club Nautico. Overlooking this idyllic beautiful marina you will find this family run Swiss restaurant and bar where you can dine inside or out on the terrace or just chill out during Happy Hour by the pool.
Raymondo and his team invite you to come and enjoy the most natural marina in Catalunya day or evening. Plus try something different with the poolside Flea market on June 14th or just come along for one of the special evenings being organised this month. Don't forget to book to avoid disappointment!
977 486 000 OR 650 540 718
EMAIL: club-nautic@live.de
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CASA PINO DEL MAR FEB 09
Pino and Erika welcome you to their new Mediterranean Oriental Restaurant with a wonderful terrace overlooking the sea. Specialising in exquisite menus from all over the Mediterranean including some excellent delicious Moroccan cuisine
A Chill out space where you can enjoy our selection of cocktails
We offer different menus Plus we cook with daily fresh produce:
Daily menu at 10,50€ - Evening menu - A La Carta
Here is a small selection of what is on offer taken from the extensive A La Carte menu:
Ensalada “Perigourdine” ( Foie Grass, Magret de Pato, etc - salad with Duck Liver, marinated Duck) 11,00€
Calamares a la Siciliana 10,00€
Pasta con Truffas y Jamon Serrano 16,00€
Magret de Pato flameado con Calvados
Duck Filet flambé with Calvados 16,00€
Bogavante(lobster) 'Casa Pino' Precio según mercado
Mejillones(mussels) Provençal 12,00€
Specials
Chicken tagine with Mint, Coriander, Fig and Sesame 13,00€
Couscous Royal 15,00€
Lamb tagine with Almonds, Prunes and Coriander 16,00€
“We are open all year from 10 am till closing time
Tuesday closed except June/September and bank holidays
Address Carrer Vall d'Aran 124
43892 Miami Playa (Playa Cristal)
Tel: 977 811 904
Mobile: 699 353 641
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BAR ESTACION
FEB 09
Jan, Dave, Kirsty and Darren offer customers both old and new a warm welcome to the
Bar Estacion L' Ampolla.
Bar Estacion is situated next to the railway station in Placa Francesc in L' Ampolla a short walk from most amenities and the beachfront.
A Family run bar offering delicious home made food available most evenings and throughout the day served in a relaxing atmosphere and very reasonably priced.
Jan and Dave have over 30 years experience in the licensed trade back in the UK and hope to combine a little of English and Spanish in all aspects of the bar.
The Estacion, we are sure will continue to be an integral part of the social community. So if it´s fish and chips with karaoke or a Sunday lunch watching the ¨Big Match¨ the Bar Estacion will continue the tradition of a warm welcome. TEL: 977 460 387, L'AMPOLLA NEAR THE RAILWAY STATION
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CHERRIES FROM LIFE IN A CATALAN GARDEN MAY 2009
Cherries are one of the lovely little bonuses of living in our part of Catalunya. In May and June, if you have a cherry tree (or a neighbour with one!), chances are you end up with simply too many cherries to eat. If, like me, you don't want to waste any of these delicious treats why not preserve them:
Firstly have you tried Cherry Schnapps? Now okay this isn't true schnapps. But it is a delicious boozy dessert and cherry liqueur made with simple ingredients. Plus there isn't an awful lot for you to do, to make it.
Recipe for Almost Cherry Schnapps
1 kilo ripe but firm cherries (pitted)
150g sugar
1 litre vodka (cheap is fine)
Wash the cherries then pack into sterilised jars. Spoon over the sugar (equally between jars). Fill the jars with vodka, seal and store somewhere cool and dark. Leave for one month before using, shaking the jars weekly to dissolve the sugar.
The fruit is delicious (but boozy) served with a rich chocolate cake or ice cream. The cherry schnapps is a tasty liqueur served over lots of ice.
Now for those of you with less of an affinity for alcohol, may I suggest a Lebanese Cherry Preserve? The result is not so much a jam, but cherries suspended in their own slightly thickened juice. It makes a great addition to marinades, wine gravies, on crumpets or poured over chocolate desserts, cream, heck whatever its tasty and simple!
Recipe for Lebanese Cherry Preserve
1 kg cherries (pitted)
1kg sugar
15ml lemon juice
1 cinnamon stick
Layer clean, dry cherries with sugar in a glass bowl and leave overnight. Then slowly heat the cherries and cinnamon in their own liquid. Simmer gently (stirring occasionally) till soft for about 20 minutes then add the lemon juice. Once the cherries are cooked, you need to see if the sauce is how you want it. If you would prefer it thicker, remove the cherries and simmer the juice for longer.
Pour the cherry preserve into sterilised jars, seal and store somewhere cool and dark for up to a year.
The author writes about gardening, preserving and rural life at a Catalan Garden.
Visit me at www.catalangarden.com
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what to do with your oranges? march 09
In this part of the world Nov to March brings oranges, oranges, oranges. They are everywhere. People open up their basements just to sell them because there are so many. Truckers screech to a halt in front of you to purchase a net of oranges from the road-side stalls that are only open this time of year (does anyone know why lorry drivers here seem so obsessed with oranges?). And, best of all, people give them away. Offers such as 'help yourself to as many as you like', and 'have you been to the orange grove yet? please do and pick lots', 'have some lemons too', are everywhere.
We have bravely planted citrus trees in a sheltered spot but have yet to see any mandarin or orange action yet. We do though, know a couple with the most fabulous navel orange tree. It is spectacular, covered in perfect juicy fruit. At the end of December we had some pretty insane wind and the tree lost a lot of its fruit. That's where we come in - the couple gave us a crate of oranges. We've juiced many as the juice really is heavenly - tart but sweet enough to cope with even early in the morning!
However a crate of oranges is too many. Each year I investigate new ways of preserving them and have come up trumps with a variation on Lime Pickle. You've guessed it (well maybe) I've made Orange Pickle inspired by the Punjab!
I've just made another batch, which prompted me to pass the recipe on to you. If you are also lucky enough to have too many oranges to deal with at the moment give this a whirl!
Making 'Punjambesque' Orange Pickle.
For every kilo of oranges you will need:
* 100g salt
* 1 tsp cardamom pods
* 2 tsp cumin seeds
* 1/2 tsp cloves
* 500g sugar
* 1tbsp chilli powder
* a few fresh or dry red chiilis
Firstly soak the oranges in a bowl of water for 12 hours. Then drain, dry and top & tail the oranges. Now slice them into 1/2 cm rounds. Put the slices and the salt into a glass bowl and mix well. The next day grind the whole spices and put in a pan with the liquid produced and the sugar. Bring this to the boil, stirring to dissolve the sugar and boil for one minute.
Remove from the heat and stir in the chilli powder and leave to cool. When the mixture is cool stir in the oranges and pack into sterilised jars adding a chilli or two to the jars as you go. Poke the mixture with a spoon to get rid of any air pockets, seal and leave somewhere warm like a sunny windowsill for four or five days. After four weeks in storage - somewhere dark, your orange pickle will be ready.
Use this, as you would lime pickle, as a spicy condiment or spread onto fish or spare ribs before baking.
Yum, and it means you don't have to keep drinking gallons of orange juice!
Give it a go if you're also inundated with offers of free oranges, or just feel like preserving something from the shops. As its all orangey it will make a great home-made gift idea for Christmas 2009 and as it will keep for up to 2 years unopened maybe 2010 too!
The Catalan Gardener
Visit me at www.catalangarden.com for more information on vegetable gardening, preserving and rural living in Catalunya.
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RICE WITH MONKFISH AND BAY PRAWNS March 09
Your recipe especially for Olive Press readers from the chef at Restaurant del Mar
200 gr of rice
1.5 litres of fish broth
600 gr of monkfish and 8 bay prawns
400 gr of clams
2 cloves of garlic
1 small onion
1 green pepper and 1 red pepper
1 tomato
Oil
Red pimiento
Saffron, parsley & Salt
COOKING INSTRUCTIONS
Clean the monkfish and cut into chunks. In a casserole dish, fry the garlic, parsley and the monkfish for a minute. Remove the monkfish and leave to the side.
Prepare a lightly fry with the oil the peppers, tomato and the onion. Add the rice and fry a little. Then add the red pimiento, saffron and the fish broth (a portion of rice for 3 portions of broth). Bring to the boil and continue cooking in a low heat.
5 minutes later, add the monkfish, the bay prawns and the clams. Add some salt to taste. Continue cooking for about 5 or 6 minutes until the rice is done.
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PAN FRIED EELS IN WINE FEB 09
Your recipe especially for Olive Press readers from the chef at Restaurant del Mar
pan fried eels in wine
INGREDIENTS
1 kg of eels (cut into chunks and salted)
3 cloves of garlic (crushed)
Parsley
2 ripe tomatoes
1 spoonful of red pimiento
1 spoonful of flour
1 bay leaf
1 glass of white wine
Oil
Salt (to taste)
Water
COOKING INSTRUCTIONS
Lightly fry the garlic, parsley and tomato. Then add pimiento and the flour and remove from heat.
Add the wine and water. When it starts to boil, add the eels, previously cut in chunks and salted; The water should not cover the eels completely.
Leave them to cook until they are tender and at their best.
RECOMMENDATIONS
You can add onion. Instead of water, you can use fish broth/stock. If you have big eels. It is better to fry them before cooking.
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ARROZ A BANDA JAN 09
Your recipe especially for Olive Press readers from the chef at Restaurant del Mar
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ARROZ A BANDA
INGREDIENTS
FOR 4 PEOPLE:
4 CUPS OF RICE
4Kg OF FISH OF YOUR CHOICE AND SHELLFISH
2 LEEKS
1 LARGE ONION
2 CLOVES OF GARLIC
2 TABLESPOONS OF TOMATO SAUCE
WATER
OIL
SALT
SAFFRON
1 BAY LEAF
A BUNCH OF PARSLEY
Cooking instructions:
Pour a generous amount of water into a large, deep pan. Slice the fish, leeks and onion, adding them to the pan along with the shellfish. Tie together the bunches of parsley and add them to the pan with the bay leaves, leaving them to cook for15-20 minutes.
In another pan crush the garlic and fry. Add the saffron, tomato sauce and the rice. Bit by bit add the stock you have made (double the quantity of stock to the rice you have added) and leave to cook for 15minutes.
Take the pan off the heat, cover it with a cloth and leave it a while.
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Restaurant del Mar/ Hotel Flamingo, L'Ampolla
Bookings coming via The Olive Press will get a free glass of cava
http://www.hotelflamingo.cat Tel: 977 593 819
Hotel Flamingo has a restaurant, bar, garden and open terrace. There is also an outdoor swimming-pool and an indoor swimming pool with sauna and solarium. The Club del Mar is also open to non-residents of the hotel for only... 15€ monthly. It includes the unlimited use of the heated swimming pool and sauna.
Opening times: Monday through Friday, 9 to 21 hours.
It is the first independently powered hotel in Spain. In 2005 when it was opened it was given the Eurosolar 2005 award (European Association for biomass), so pioneering the alternative & renewable energy sources in the hotel industry. One of the most important advantages is, without doubt, this resulting respect for nature and its resources.
Remember the Restaurant del Mar as well as this stylish modern hotel is open for guests and the public all year. Ideal for a special night out with the option to pamper yourself with an overnight stay in this luxury hotel or to accommodate those extra guests over christmas and the new year.
WINTER MENU
STARTERS
-
Rúcula salad sprinkled with parmesan.
Pumpkin soup with beans and mushrooms.
Fried artichokes cooked with prawns.
Steamed mussels with a touch of lemon.
Escalibada, traditional cold vegetable salad with anchovies.
Carpaccio of cod made ‘Flamingo’ style.
Fish soup with prawns cooked in butter.
PRICE PER STARTER 8€ (VAT INCLUDED)
MAIN DISH
-
Winter menú
Hake cooked in sider with fresh clams.
Cod baked with caramalized ‘All i oli’.
Pork filets cooked with roquefort cheese.
Entrecotte of veal with fried mushrooms.
Monkfish kebab wrapped with bacon, peppers and prawns.
Traditional spanish paella ( min 2 persons ).
Fideua with ‘alli oli’.
PRICE PER MAIN DISH 12€ (VAT INCLUDED)
DESSERTS
-
Winter menú
Crema catalana.
Fresh fruit salad in fruti juice.
Hot chcocolate coulant.
Handmade pastries
Medal of vanilla and chocolate icecream coated in honey nuts.
Pears in wine.
Sweet milk flavoured icecream in a chocolate boat.
PRICE PER DESSERT 5€ (VAT INCLUDED)
Choose a starter plus a second plus a dessert with house wine and water included,
for only 20€ per person VAT included.
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CHERRY PUDDING CAKE by Suanne from www.chowtimes.com
Sweet cherries are great just eating them as they are. However, we picked so much cherries that I have to bake something with them. I found this recipe which uses sweet cherries. It’s a pudding cake. This pudding cake is so juicy that juices over run onto my oven. So, if you would like to attempt this recipe, use a bigger pan or put an aluminium foil lined baking sheet below your pan to catch the juices.
Ingredients
* 3 cups cherries, pitted, thawed if frozen
* 1 cup flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt (necessary)
* 1 1/2 cups sugar, divided
* 1/2 cup milk
* 3 tablespoons unsalted butter, melted
* 1 teaspoon vanilla extract
* 1 tablespoon cornstarch
* 1 cup boiling water
I must say that the most tedious part of this recipe is pitting the cherries.
Instructions
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Preheat the oven to 350F / 180C. 1.Place pitted cherries in the bottom of a buttered 9 inch square or 10 inch round cake pan or baking dish. I used a 7 x 11 baking dish (perhaps that’s the reason the juices overrun). |
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2.Combine flour, baking powder, salt and half of the sugar in a mixing bowl. |
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3.Add milk, melted butter and vanilla. Beat until smooth. |
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4.Spread batter over cherries evenly. |
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5.Combine the remaining sugar and cornstarch in a small bowl. |
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6.Sprinkle sugar and cornstarch mixture over the batter. Pour the boiling water gently over the mixture. |
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7.Bake in a 350F preheated oven for 45 minutes or until a tester comes out clean when inserted in the center. |
This Cherry Pudding Cake is great for breakfast or snack at tea break.
U.S. to Metric
Capacity
1/5 teaspoon = 1 ml
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 fluid oz. = 30 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters
Weight
1 oz. = 28 grams
1 pound = 454 grams
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You will have a pleasant surprise hidden in a back street of L’Ametlla de Mar when you find the new Cocktail Bar and Restaurant ZiDali’s. The family felt that the village needed something different and took over 6 months until they found the ideal premises. They wanted something that could offer comfort and style with a personalised décor and welcoming ambience. Kelley has managed to achieve this by utilising her textile artistic background and also keeping the local theme with photos on the walls from a local artist.
The restaurant is a little difficult to find and looks deceptively small from the outside. Inside you will find a roomy bar area where you can sip an elaborate cocktail or a more traditional drink with a tapa or meal. There is a separate A La Carte restaurant where you can dine in style. Surprisingly there is a wonderful outside courtyard where you can sit amongst the fresh herbs that they use in their home cooking.
ZiDali’s is fortunate to have two chefs. Kelley whose contemporary style and experience comes from London and Brighton restaurants as well as 2 years here in Miami Platja at Carpe Diem and an Italian restaurant. Tarek has been here for 6 months and is a experienced chef from restaurants in London and has a classical approach to his menus. 
The 2 chefs in the family truly complement each other to provide a diverse A La Carte menu as well as traditional tapas, home-made Burgers and set menus. 
There are 2 lunch time menus for 8€ or 10€ which include home-made deserts. There is also a daily evening menu for 18€. The wine list was personally picked by the family so they can help you to find a wine that suits your pallet.
There are special nights arranged, on 20th June there is a Rock ‘n’ Roll evening and the previous successful Curry evening with home-made curries, chutneys & nan bread will be repeated on 7th June
They are open Tuesday to Sunday 10.00-15.30 and 19.00-22.30 which will be extended during summer months.
A sample from their A La carte Menu:
Starters:
•Foie-gras & chicken liver parfait served with date bread and apple chutney €7.50
•Salmon gradvalax, quails eggs, with tempura fish and caviar dressing €8.50
•Chargrilled squid, chickpea pancetta and herb salad €7.00
Main courses:
•Stuffed corn-fed chicken supreme with morcilla & sage, served with caramelised apple and cep mushrooms €15.50
•Chargrilled 8oz sirloin steak with herb crusted tomato and pont neuf chips €18.50
•Asparagus, quail egg and parmesan tart with tomato and rocket salad € 13.50
Desserts:
•Assiette of Chocolate €7.50
•Chocolate & Frangelico bavarois with coffee praline €6.50
•Platter of cheese €7.50
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PRIORAT WINE, TARRAGONA
Priorato is situated to the north west of Tarragona and produces some of the best and most sought after wines in Spain. Naturally, this means they have their price but it is possible to sample the wines of Priorato without taking out a second mortgage.
The region is also only one of two, along with Rioja, that has been awarded the highest quality category DOCa. Unlike Rioja, however, all of its wines are excellent.
The region of Priorato takes its name from the 12th century Carthusian priory (priorat) founded in 1163 which started local viticulture. Legend has it that a shepherd had a vision on the site of the priory, in which he saw angels descending a heavenly ladder, which gave its name to the priory ‘Scala Dei’. The name lives on today in one of the region’s bodegas still making wine in the cellars of the old priory.
What makes this area produce such unique wines? The answer as always lies with grapes, climate and soil. Lets start with the soil. It is perfect for vines and consists of red and black slate and quartz which conserves and reflects heat. In addition, the roots of the vines have to go deep in search of water, nutrients and minerals.
The region as a whole is very steep and mountainous which means that working the vineyards is very labour intensive and hence, costly. In addition, the area is small and production is limited.
There are a number of micro climates in the area but essentially the summers are long dry and hot and the winters cold. This tends to produce wines of a high alcohol level. The minimum allowed by the DO is 13.5%!
The main grape varieties are the Spanish varieties Garnacha and Cariñena together with the French Cabernet Sauvignon and Syrah. The vines are old and produce low yields which again increase the cost. However, this means that the wines have a delicious intensity of flavour. All Priorato wines are blends of different grapes sometimes as many as four varieties.
When taken together the three elements of grapes, soil and climate produce Priorato wines that are sought after throughout the world. The most famous bodega in the region is that of Alvaro Palacios who makes three wines the most famous and expensive of which is L’Ermita.
A reasonably priced newcomer from the region is ‘Nita’ made by a young, enthusiastic female winemaker called Meritxell Palleja who has worked with Alvaro Palacios. The wine is a classic Priorato blend of 45% Garnacha, 35% Cariñena, 15% Cabernet Sauvignon and 5% Syrah. The wine has a delicious red fruit character with underlying mineral hints typical of the region. The wine has a pleasing freshness as well as structure with a persistently pleasant after-taste. It is a well-priced introduction to the wines of Priorato – the first rung on God’s ladder.
Cheers! Salud! Prost! Skål! Proost! Santé! Slainte! Kippis!
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