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Calçots my way

Easter

We were at the farm in Morella (Els Ports, Castellón) in the middle of nowhere. It was raining, so little time to stroll inviting. Moreover, the fates have partnered to take my phone and no ebook, so what could I do? invent recipes for cooking, sleeping and eating. Good plan right?. In those days have left a lot of recipes that will go up gradually.

The first is to upload these calçots that my friend had bought and I suggested to the Romesco sauce. All but although we had tried to intuit what was made, we did not know exactly how it was done. So we made a Romesco sauce to 'our way' that was delicious. I'll leave the recipe.

Ingredients:

broiler Calçots

a huge handful of nuts (we decided to almonds, cocoa, cashews, hazelnuts, walnuts ... and all that pillábamos in the bag or mixed nuts)

two

roasted tomatoes 6 cloves of roasted garlic and salt

oil to taste (the best was how attentive he was called, the dog, learning to prepare the sauce, did not lose view mortar)

Place nuts in a mortar and grinding them yourself time to go. You can also do it with a breaker-robot but it was better, given the environment, do it in a mortar. Let these nuts to dust, literally.

While you've turned a huge fire where roast spring onions in the fire and before that, put two tomatoes in foil to roast in the fire and another packet with the garlic cloves. Once the notes cuddly, packages, bring them out and end the Romesco sauce while someone is watching the fire and preparing the great calçotada.

Carefully Peel the tomatoes and add them to the ground nuts. Do the same with the roasted garlic and unifies all these ingredients into a paste more or less homogeneous (that leave you a bit of roasted garlic or a piece of hazel, it's almost more pleasure than discomfort.) Add a handful of salt (test to see if you need more) and a drizzle of olive oil, mix again and form a puree all ingredients.

sure while you were doing this, must have been roasting calçots so prepare for enjoyment, Roll up your sleeves and enjoy!

Cost: medium

Time: half an hour

Difficulty: more difficult, is patience.

Enjoy!

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The Athenaeum was created through a management board, which is responsible for developing the Cultural Association of Flamenco.L estatutosdel

the board of directors will consist of a minimum of three and a maximum of fifteen members.

The financing will be mainly self-generated and whether for profit

management headquarters ateneo be covered by contributions from partners, sponsorships, rental and operation of ambigú part by grants from the Board Ayuntamientoy Andalucía.OBJETIVOS THE ATENEO

1) Consider the culture of flamenco, as a fundamental basic concept for the integral formation of persons

.

2) Promote cultural events related to flamenco through study, training and research.

3) Promote the cultural approach to the associative neighbors

.

4) Encourage collaboration with other institutions and social organizations

.

5) Providing courses and workshops on the history of flamenco, dancing and guitar Flemish

.6) deep in the flamenco, helping your company a greater presence in the area and spread their knowledge.

7) To hold conferences, events, exhibitions, conferences, debates and meetings on topics related to flamenco

.

8) Printing and distributing all kinds of publications, information and disclosure about flamenco.

9) Cear working groups to study and research of all flamenco palos

.10) promoting partnerships with institutions and public organizations oprivadas. 11) Bring the culture of flamenco to the people.

12) Promote and encourage young people into a genuine artistic and cultural vocation

.

13) must be a space to share projects, values \u200b\u200band feelings.

ACTIVITIES TO BE CARRIED OUT BY THE ATENEO

1) The activities of the Athenaeum is generically addressed to people interested in lacultura of flamenco, to persons likely to become sensitized to issues of cultural and serdisfrutadas every citizen and citizen without prior determination

.2) Promoting young talents of flamenco

.

3) To organize concerts, illustrated talks in Estepona institutes for high school students to spread the art

.

4) cinematographic projections, related to flamenco

.

5) recitals and competitions of flamenco in all its varieties, dance and flamenco guitar

.

6) Bees, book presentations and literary competitions calls related to flamenco

.

It should be noted and this is very important, is that the future of Flamenco Cultural Association, will be the first of its kind in Andalusia.

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wore since Christmas trying to make this sweet and one week on the other, since spring has arrived and here I am doing a post-Christmas dessert. My father is an inveterate sweet tooth while other family members are not, so I tried to take away from this dessert as much sugar as possible. The result: a fine dessert, delicate and with a tremendous taste of almonds. By the way, my dyke sister (just about incredibly good tortillas) made a potato fritters before this feast. Rich rich.

Ingredients:

One tablet of nougat Xixona

5 eggs 3 tablespoons sugar

1 / 2 pint of semi skimmed milk (enough fat has nougat)

caramel

Put in a bowl the eggs and whisk together vigorously to whiten sugar eggs. Add milk at room tablet environment and chopped nougat. Batelo everything together carefully, trying to make the foam less possible.

Add caramel (or do it with about 3 tablespoons sugar in a saucepan and without moving it with a spoon, move the pan until a caramel liquid) the mold.

Preheat oven to 180 degrees with a pan of water where you will put the flan in a water bath for about 35 minutes or until curd is pierced with a skewer or thin knife blade (until it runs clear). Cool

, possibly enough hours in the refrigerator. Remove from pan and enjoy!

Cost: medium

Time: 45 minutes Difficulty

:?

Bon profit!

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nougat custard sauce with Roquefort

is a variant of the typical blue cheese sauce. In this case we substitute the cream horchta. Why? first to see how it behaves as a base for sauces horchata. Second, because supposed to be sweet, smooth out the sauce. And indeed. The resulting sauce is creamy, smooth and a successful contrast of flavors.

Ingredients:

Roquefort cheese

horchata

pepper

Place in a saucepan slices of Roquefort and go throw it away without leaving even burn. Add horchata and let the mixture is reduced. Put a pinch of pepper. Salser

any dish you wish. In my case it was a roti stuffed pork with caramelized onions, chestnut puree (put the recipe on another occasion) and a spoonful of cooked apple next to the roti. The dish tastes changed and it was delicious.

Cost: cheap

time. 10 minutes

Difficulty:?

Bon profit!

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horchata

Since I made the Thai cooking course and bought all those bottles filled with sauces and condiments, converting and frozen peeled prawns in a cocktail (or dish) is delicious made extremely easy. This starter, appetizer or dish is very simple and the result (alone or with rice, vegetables or whatever you name it) is fantastic and very resultón.

Ingredients:

25 peeled shrimp

Thai chilli sauce Fish sauce

These two sauces are easily found in supermarkets with Asian cuisine. The Fish sauce is a liquid made with various products but the important thing is that it has anchovies and it is a 'Salter' fantastic fish. The sauce is a Thai chilli sauce chile sauce, but as its name indicates (Thai) is sweetish. So it is a spicy and sweet at the same time delicious for salad dressings, fish, vegetables, chicken .... I love.

The performance is extremely simple. Put a pan with a few drops of oil. When hot check peeled shrimp, add a splash of fish sauce and let it be taking a bit of color. It's time to put Thai chilli sauce, to taste. I love spicy ground so no skimping on quantity. Let it do a little shrimp in this sauce to take their taste. And ready. You can add rice or vegetables if it is going to be a dish, or leave and, as such, as a starter or snack.

Cost: cheap

Time: 10 minutes

Difficulty: mmmmmmm

Enjoy!

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BNA Article de Andaluces

"I'm fed up I do not know if you speak, write, scream, or put to hache interleaved. -Tired of the Andalusians we label as vague, without discretion, apesebrados, subsidized or uneducated. -Tired of that we only associate with ... flamenco, partying, bulls and wine. -Tired of Lopera, Del Nido and mash-Sevilla, cuentachistes of famosillos third division of Malaysian and Falete. -Tired of TV series in the papers or silly illiterate maid Andalusian accent (and no news presenter with our accent?). -Tired of zapping programs with the pathetic John and Middle program mocking our seniors looking for couples, giving the image of grotesque characters. -Tired of our company image subsidized, catheter and without criterio.Cansado that disparages our accent. -Tired of Andalusia that only succeed in the program, Patricia, Big Brother and the like. -Tired of Jesulín of Pozi, Pantoja and juries. Tired of giggles and humorous sets of Pilgrimage of the Dew and Feria de Abril. -Tired of the Duchess of Alba (a which made the favorite daughter of this land, touch your pirindolos) of her boyfriend, his daughter, his children, his son, their flamenco dresses and their bikinis in Ibiza. -Tired of fighters that are bundled with hookers to go after the TV to win a paste on the face of the jug and the tambourine. "Tired, tired, bored, bored I am. "I wish the media ever remember the millions of Andalusian get up every morning to lift it, or of many parents and grandparents who emigrated to Germany decades ago, Catalonia and the Basque Country, with an employment contract to work where the natives did not want. "I hope he speaks to our ignorance of Seneca agreed, Maimonides, Averroes, Gongora, Becquer, Alexandre, Lorca, Juan Ramón Jiménez, Machado, Falla, Zambrano, Picasso, Velázquez, Murillo, Alberti, Carlos Cano, Gala, Luis Rojas Marcos, García Montero, Sabina ... "I wish to remember we talked to Andalusian accent lawyers, sailors, doctors, builders, architects, waiters, taxi drivers, prostitutes, judges, nurses, businessmen, policemen, workers, farmers, agreed to millions of people who split the horns every day from Palos to Cape Gata Millions of Andalusia Andalusia who continue beyond Despeñaperros. "I wish this post to read it many, many people. Hopefully turn around the world, but I fear that it will be lost in the vast ocean of internet. "It could also happen that this post would expand the network, which will link the Andalusians through facebook, or twitter tuenti, to be disseminated by email and got all over the world, and I leave it in your hands.

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Thai Shrimp Stuffed Peppers

thought about piquillo peppers filled with a ajoarriero but given the heat so heavy day we had yesterday in Valencia, I decided to convert the recipe into something lighter and refreshing. Result: peppers stuffed with fresh stuff.

Ingredients:

2 cans pimientos de piquillo

250 gr.

mascarpone 3 pickles agriduldes

a can of liver Smoked cod

a mushroom

a handful of dried tomatoes

fennel sprigs salt and pepper

Put the peppers in a baking dish or a little. Put a shower of sugar and bake at 180 degrees for 6 minutes.

dried tomatoes have to rehydrate them, so put hot water in a bowl and put in sun-dried tomatoes to moisturize.

While preparing the filling. Drain well over cod liver oil. Cut into smallish pieces Mushroom, Once thoroughly cleaned, pickles and green twigs of fennel. Couple this with the mascarpone cheese. Cut

when hydrated sun-dried tomatoes in very small pieces.

If you like the stronger flavor, you can put two cans of cod liver, more pickles, or taperas or pickled vegetables will do well. The contrast of crunch and flavor are great for the creaminess and smoothness of the cheese.

Leave the peppers to warm and begin to fill them with gentleness and patience.

can present on leaves of lollo or other lettuce leaves and put a balsamic vinegar reduction for color and contrast. It is a delicious dish as a starter or a salad to complete.

Cost: cheap

Time: half hour

Difficulty: "?

Bon profit!

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summer travel to Jericho (Castellón) and food in Thalassa (Viver) Travel

past weekend, with my friends we went on a trip to Jericho spend the weekend. Within this journey, we had a reservation to eat at Thalassa restaurant in Viver (Castellón).

Jericho is a beautiful town full of history and monuments and streets where it pays to get lost. In addition it is surrounded by some hiking trails, fantastic. Besides giving us the dose to be together, take care, walking, we found a tribute in Thalassa.

We walked from Jericho as only 2 Km far Despite the short distance we got a bit 'fused' given the heat that we did but we arrived early for us to take a good fresh beer on the terrace of 'Chorrillo 'as we made our reservation time.

We entered a small friendly local. We are located at our table and we are left with the cards.

We chose the tasting menu: two starters and a strong fish or meat to choose from. As a fabulous drink Marboré 2004: elegant, tasty, sweet and always welcome at our table.

As incoming young sprouts salad: simple dish but extremely tasty. With broad beans and raw that give the dish crispy and flavored with a sauce similar to but milder romescu.

incoming

The following is a coke with seasonal mushrooms. Tasty and delicious dish.

The entrees were varied: a homemade pasta with mushrooms (for vegetarian), fish (pink) at their best, juicy and with a tremendous flavor and a great lamb accompanied by shoestring potatoes and some vegetables.

For dessert, a cake with ice cream and raspberry syrup.

Good food, good company ... can you ask for?
By the way, pictures of Jericho are my friend Rosa. They're beautiful, yes?