Category Archives: CUINA – COOKING

Raspberry and Cream Meringue Roulade

roulade2 

Here’s the traditional Berry and Cream Roulade that my friend always makes when we’re celebrating birthdays.

So because today it is Conor’s 2nd birthday, (remember this, this and this…?) Wow, two years today… this little busy man decided it was time to see the world. What a quick birth it was. He was really in a hurry, and still is… I promise I’ll son show you how handsome he is (just like his ma, ha!).

So I asked my friend to teach me how to make it and also share it here with you. I made one last Saturday and took photos of every step. It was gone in… 2 hours? I’ll be making a fresh one later on today and I think it won’t last that long.

Here’s what you need:

4 egg whites

8 oz white caster sugar

A tub of whipping cream

Berries ( this time I used raspberries only )

1. Preheat the oven at 180C (mine has a fan and I found that I need to turn it down at 170C) .Prepare a shallow rectangular baking tray lined with tin foil and very slightly oiled with a brush.

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2. Beat the egg whites until white and stiff with an electric mixer and add the sugar gradually. You will need to mix it FOR 10 MINUTES, at least until they very stiff.

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3. Pour the egg mix onto the lined tray and spread it all over with a spatula. See how thick it is?

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4. Bake for 15 minutes sharp, no more no less. (Mine here was a bit over done at the edges, so that’s why I’ll turn down the heat a bit and stay within the 15 minutes), to be honest, I’d rather ave it slightly over done than under. Take it out and place it onto a rack (still within the tin) to cool down. It will sink and crack, that’s ok.

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5. Lift it  with the foil and place it from the tin onto a flat surface. Cut another piece of foil and place it on top of it. Use the back of the rectangular tin to put it on top and help you flip it over so it now lays onto the back of the tin. Carefully peel off the foil.

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6. Whip the cream until stiff and spread it all over. Cut the raspberries in half and scatter them over the cream.

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7. Now use the foil to help you roll it over (as if you were making sushi rolls, if you’ve ever made them…),

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Transfer onto another surface to be decorated and that’s it. You can put a bit of cream on top so the berries can stick into place. Enjoy!

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roulade

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The Elderflower time again, finally!

We had to wait a wee bit longer this time, but the Eldertrees have bloomed already thanks to the summer days we had last week. I got everything ready and just about a few hours ago I picked up enough flower heads to make my first batch. Oh… the smell of the lemons, oranges and flowers together… Here’s the recipe if you want to give it a go!

 

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Aquest cop hem hagut d’esperar una mica més per a que el saüc florís i gràcies als dies d’estiu que vam tenir la setmana passada ja he pogut collir uns quants caps per a fer la primera tornada de xarop. Mmmm… si poguessiu sentir la olor que fan les taronges, les llimones i les flors juntes… Si voleu la recepta, aqui la teniu.

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ELDERFLOWER CORDIAL

Now that elder trees are blooming it’s time for making elderflower cordial. I always buy it made, but this time my neighbour brought a recipe and lots of elderflowers and taught me how to make it. I’m addicted to it!!!
There are lots of elder trees around where I live and they’ll be blooming from now until about mid july. I feel like I want to keep making cordial as much as I can! here’s the recipe I followed if you want to try it. People normally use lemons, but we used oranges as well.
Ara els saücs estan florint i es el temps de fer xarop de flor de saüc. Normalment sempre l’he comprat ja fet, pero la meva veina m’ha portat una recepta i moltes flors per fer-ne i ara en soc totalment adicte!
Hi ha molts saücs per als voltants on vivim i floreixen a partir d’ara fins mes o menys mitjans de juliol. Em sembla un desperdici quan veig tots aquests arbres florits sense poder fer el xarop cada dos per tres. Aprofito ara que puc! aqui teniu la recepta que he seguit per si en voleu fer. Normalment la gent nomes fa servir llimones, pero nosaltres hem fet servir tambe taronges.
INGREDIENTS
25 heads of elderflower
1.5 kg of sugar
1.2 l water
40gr citric acid (you can buy it in pharmacies)
2 lemons
2 oranges
25 caps de flors de sauc
1.5 kg de sucre
1.2 l aigua
40 gr d’acid citric
2 llimones
2 taronges

1. Choose elderflowers that are fresh and white avoiding older creamy yellow ones. 
Shake them to remove any unwanted creatures.

1. Escolliu flors fresques i blanques evitant les velles i de color groc cremos.  
Agiteu-les be per treure els animalets que no volem.

2. Place the sugar and the water in a stainless steel pot and warm them slowly, 
stirring to dissolve the sugar completely. then bring to the boil.
2. Abocqueu el sucre i l’aigua en una olla d’acer inoxidable i calenteu-ho per a que el sucre es disolgui. Remeneu be i porteu-ho a punt d’ebullicio.

3. Add the flowers, bring again to the boil and remove from heat.
3. Afegiu-hi les flors, porteu a punt d’ebullicio un altre cop i apagueu el foc.
4. Add the rest of the ingredients, stir well and cover it. Leave it in a cool place for 24 h.
4. Afegiu la resta d’ingredients, remeneu be i tapeu-ho, deixant-ho reposar 24 h.
5. Drain the liquid and store in sterilized glass bottles. 
5. Col.leu el liquid i aboqueu-lo en ampolles de vidre esterilitzades.
6. Dissolve the cordial in cold water at 1:10 and enjoy. 
Keep it in the fridge for up to 2 months (if it lasts that long)
6. Per prendre’l cal diluir el xarop en aigua freda 1:10 i disfruteu-lo.
Guardeu-lo a la nevera fins a dos mesos (si es que us dura tant).
Hi ha alguna beguda casolana que us agrada fer? 
voleu compartir la recepta?
Is there any homemade drink that you like making? 
would you share the recipe?

An elder tree down the road
Un saüc pel camí de casa
And if you’re wondering how the little button is doing…
Well… it’s been tougher than though for the last 10 days. It seemed he had 
a lot of wind and the poor fellow couldn’t settle at all. It got worse and finally
we know now that it is reflux, for which he’s taking an antiacid and it’s
already working very well, what a difference! I hope from now
on he can rest more easily (and so can we)

I per si us pregunteu que fa el botonet… doncs hem passat 
uns 10 dies bastant durs. Va comenc,ar amb molts gasos que el 
feien estar molt inquiet i ara fa poc hem descobert que el que te
es reflux. Per sort esta prenent un antiacid que ja ha comenc,at
a fer efecte, i quina diferencia! Esperem que a partir d’ara
pugui descansar millor (i nosaltres tambe)

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Sugar and Spice and something nice…

I bought some Sugar and Spice by Riley Blake in the summer to make another quilt for my daughter. I had been thinking what design to use and I had a couple in my mind (which I intend to do soon) and finally 2 weeks ago I saw something I really really liked. I have enough fabric to make to baby quilts and I’m almost finished with the first one. Here’s a sneak pic before I reveal the first final product…

L’estiu passat vaig comprar tela de Sugar and Spice per fer-li un altre quilt a la meva filla. Havia estat pensant en el diseny i tenia dues idees (que les portare a cap), pero fa un parell de setmanes vaig trobar una que em va agradar moltissim. Tinc prou roba per fer dos quilts petits i un ja esta quasi acabat. Us deixo fer una ullada abans de revelar el producte final del primer…

Those words… sugar and spice… make me think of apple tart and I also discovered a new recipe that caught my eye. I have made this tart twice now and it is soooooo nice… you can translate using GoogleTranslate, plus the blog’s author is fluent in English and wouldn’t have a problem in helping you out. 
Do you have a recipe that you keep making over and over again? Would you share it?

Quan sento aquestes dues paraules juntes, sugar and spice (sucre i especies), em fa pensar en pastis de poma amb canyella. Fa poc que vaig descobrir aquesta recepta de la Merce de Cuina Per a Llaminers i ja es la segona vegada que la faig. Esta bonissima!
Teniu alguna receta d’aquelles que sempre feu? La voleu compartir?

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chunky chocolate and banana bread – pa de pessic amb xocolata i platan

PA DE PESSIC DE PLÀTAN I XOCOLATA

Crec que ja és hora de compartir una recepta. Amb uns quants plàtans madurs que tenia m’ha sortit això. Està bonísim!

En un bol, barrejeu els seguents ingredients:
230 gr de farina de reposteria
200 gr de sucre
1 cullaradeta (de cafe) de bicarbonat de soda
1 culleradeta (de cafe) de llevadura en pols
un polsim de sal

En un altre bol hi barrejeu aquests:
3-4 plàtans madurs ben aixafats
2 ous mitjans mig batuts
115gr mantega desfeta (però no calenta)
essència de vainilla

Aneu afegint els ingredients secs (del primer bol) al bol de la massa anterior remenant amb una espàtula fins que quedi una massa lligada. Afegiu-hi:

100gr de xocolata negra (70% cacau) trencada a trocets

Barrejeu bé la massa hi aboqueu-la en una motlle de plum cake, enforneu-lo a 180C (amb el forn pre-calentat) durant uns 50 minuts o quan un hi claveu un ganivet surti net.
Deixeu refredar abans de llençar-vos-hi, o no…

CHOCOLATE AND BANANA BREAD

I think it’s time for a recipe… I had those ripe bananas getting a bit too ripe so I came up with this. It’s a winner!


Mix all these ingredients into a bowl:
230 gr self-rising flour
200gr sugar
1 tsp baking soda
1tsp baking powder
pinch of salt




And mix all these into another bowl until well blended:

3-4 ripe mashed bananas

2 medium eggs lightly beaten
115gr melted butter
vanilla essence


Add the dried ingredients slowly into the previous mix stirring gently with a spatula and add:

100 gr chopped dark chocolate

When it’s all nicely blended pour it into a loaf tin and bake in a pre-heated oven at 180C for about 50 minutes, or until a skewer comes out clean when inserted in the centre. 
Leave to cool before jumping on it, or not…




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PATE DE SALMO FUMAT – SMOKED SALMON PATE

Una recepta que m’encanta! Em vaig inspirar en una altra (timbals de broccoli)que tinc en un llibre. Vaig canviar uns quants ingredients i les mesures i em va sortir aixo! i no s’assembla en res a la recepta dels broquils…
I came out with this recipe being inspired by another one from a book (broccoli timbales). I love mine better! I changed some of the ingredients and the measurements and this is it, nothing to do with broccoli any more…
ingredients
200gr salmo fumat
80 gr creme fraiche
1 ou
1 rovell d’ou
1-2 escalunyes 
2 culleradetes d’anet fresc (o sec)
sal i pebre
1 culleradeta de suc de llimona
ingredients

200gr smoked salmon
80 gr creme fraiche
1 egg
1 egg yolk
1-2 spring onions (scallions)
2 tsp fresh dill (or dry)
salt and pepper
1 tsp lemon juice
1. Poseu tots els ingredients a la trituradora. Si veieu que us queda molt espes afegiu-hi una mica mes de creme fraiche.
2. Aboqueu la barreja en potets de ceramica deixant 1cm (pujara una mica). Col.loqueu els potets en una safata fonda, amb aigua, per coure’ls al forn al Bany Maria. 180C durant uns 20 minuts. Deixeu-los refredar i poseu-los a la nevera durant una hora abans de servir. Es poden congelar perfectament.
1. Blend all the ingredients. If the mix is too thick, add a bit more of creme fraiche. 
2. Pour the mix into ramequins leaving 1/2″ on top (they’ll raise a bit). Place the ramequins on a tray filled with water to bake in the oven at Bain Marie for 20 minutes at 180C. Let them cool and put then in the fridge for at least 1 hour before serving. They freeze well too.

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PANCAKES



There are two recipes that I know by heart (and for which I don’t need scales anymore…) and are very easy and quick to do. You already know my scones… now it’s the turn for pancakes.

ingredients

150gr self-raising flour
1 tsp baking powder
 25 gr caster sugar
a pinch of salt
250 ml milk
1 egg beaten

Hi hi ha dues receptes que les se de memoria (per les quals ja no necessito ni balances…) i que son molt facils i rapides de fer. Ja teniu la del meus scones… ara toca la dels pancakes.
ingredients
150 gr de farina 
1 culleradeta de llevadura Royal
25gr sucre
un polsim de sal
250 ml de llet
1 ou batut
1. En un bol, tamiseu la farina, la llevadura, el sucre i la sal. Feu un clot al mig i afegiu la llet i l’ou barrejats, rememant a poc a poc per formar una massa homogenia.
1. In a bowl, sift the flour, baking powder, sugar and salt. Make a well in the centre and add the milk and egg together, mixing slowly until you have a smooth batter.
2. Calenteu una paella petita (si es prou bona no us caldra posar mantega perque no s’enganxin, si no, feu servir la que necessiteu) i aboqueu una mica de massa per fer els pancakes.
2. Heat a non-stick pan  and pour some of the batter to make pancakes. If the pan is good enough, you should not need butter, but you may use it if you feel you need to.
3. Quan comencin a apareixer bombolletes, els doneu la volta i els deixeu coure durant un o dos minuts mes.
3. When bubbles start coming up, flip the over and leave them for one or two more minutes.
4. Serviu-los calents, amb xarop d’auro, sucre i llimona o el que volgueu. (Jo faig servir el xarop)
4. Serve them hot with maple syrup, sugar and lemon or anything you like. I like maple syrup (too much).


Podeu doblar les mesures i guardar la massa a la nevera pel dia seguent. S’espessira i potser haureu d’afergir una mica de llet.

You may double the amount and keep the mix in the fridge. It will probably thicken, but you can add a tiny bit of milk.

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