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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BACK ON TRACK with a new recipe…

TORNO A SER AQUI! amb una nova recepta…
De vegades hi ha un munt de coses que decideixen passar al mateix temps, tot s’acumula i no hi ha temps per manualitats ni blogs… Per fi puc reemprendre la marxa i comenc,o amb una recepta, molt facil, d’un pa de pessic amb poma.

I’m back on track! sometimes things decide to happen at the same time, leaving no time for crafts or blogging. That’s what happened to me over the last few weeks, but now that everything is back to normal here I am with a nice Apple Cake recipe.



INGREDIENTS
250 gr flour
10 gr baking powder
150 gr caster sugar
5 gr ground cinnamon
5 gr ground nutmeg
5 gr mixed spice (cinnamon, coriander, cloves, fennel seed, ginger, bay leaves)
50 gr melted buttter
2 eggs, beaten
150 ml milk
one sliced apple
(berries- optional)


1. Mix the dry ingredients in a bowl. 
2. In a second bowl, mix the eggs, butter and milk and pour it into the first bowl.
3. Pour the mix into a greased tin and place the slices of apple on the top. If you’re using berries, but them in the centre.
4. Sprinkle some brown sugar and melted butter on the apple slices and bake for 40 minutes in a pre-heated oven at 200C. 


INGREDIENTS
250 gr farina
150gr sucre
10 gr llevat en pols
5 gr canyella en pols
5 gr nou moscada en pols
5 gr all spice (canyella, coriandre, claus, fonoll, gingebre, llaurer) en pols
50 gr mantega desfeta
2 ous batuts
150 ml llet
una poma tallada a lamines
1. En un bol poseu tots els ingredients secs.
2. En un altre bol bateu els ous, la mantega i la llet i afegiu aquesta bareja al bol dels ingredients secs.
3. Quan estigui tot lligat ho aboqueu en una motlle i aplaneu la superficie. Poseu les lamines de poma en forma d’espiral i si utilitzeu gerds els poseu al centre.
4. Espolvorejeu sucre more a la poma i pinteu-la amb mantega desfeta. Cogueu-lo al forn precalentat a 200C durants uns 40 minuts.

et voila!

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Tea, cups, scones… – Te, tasses, scones…






I have a few recipes waiting to be posted and I think I’ll better start sharing them. 
I love tea and everything related to it, from cups and saucers to the nice treats you have to accompany a nice cup of tea (in a China cup) properly brewed in a teapot…
As some Irish say here “the only good thing the English brought to Ireland is tea!”, I’m not going to get into politics LOL, no time or energy for that now… but I think they’re right, there’s nothing like a good cup of tea…
Not many people know how to make good tea either, especially in Europe! When I go back to my hometown for holidays I have a hard time to quench my thirst of tea. Fortunately I can drawn my sorrows in a glass of my good old Cacaolat, the Best Chocolate Drink Ever Made in Catalonia! (it is only available in Catalonia, nowhere else)
After all this dissertation I only want to share 2 things, one is my collection of tea cups and saucers and the other is my recipe for scones… I wish there was some kind of devise that lets the smells travel through computers because the smell of these scones is indescribable… so you’ll have to make your own to know what I’m talking about.

Tinc un munt de receptes en llista d’espera per penjar-les aqui i ja va sent hora de que comenci a compartir-les. M’encanta el te i tot el que hi esta relacionat: des de tasses i platets fins les coses tan bones que es menjen per acompanyar una bona tassa de te (de porcelana) degudament fet (en una tetera)…
Com alguns irlandesos diuen “l’unica cosa bona que van portar els anglesos a Irlanda va ser el te”, no entrare en politica, no tinc temps ni ganes…. pero tenen rao, no hi ha res mes bo que un te…
No tothom sap fer  te, sobretot a Europa! Quan torno a Barcelona de vacances no trobo cap lloc on facin un bon te, pero per sort puc ofegar les meves penes en un bon got de Cacaolat, la millor beguda de xocolata del mon sencer!
Despres d’aquesta parrafada el que vull compartir son dues coses, una es la meva col.leccio de tasses i l’altre es la recepta dels Scones, una mena de panets que es menjen amb mermelada, mantega i nata muntada. Provenen dels paisos anglosaxons i cada area tindra la seva recepta. A Cornwall se’ls menjen amb “clotted cream”, ve a ser una nata muntada molt i molt espessa que quasi arriba a la textura de la mantega. Si hi hagues alguna manera de poder enviar les olors a traves dels ordinadors aquest cop ho faria. L’olor d’aquests panets acabats de coure es espectacular. Els haureu de fer per saber de que parlo.


my teacup stash… 
la meva col.le…
SCONES
ingredients

300gr self raising flour
30 gr caster sugar
60 gr butter
1 egg beaten
150 ml milk
1 pinch of salt
15 gr baking powder
raisins (optional)
1. Place all the dry ingredients in a bowl. Add the butter and with your fingers break it into little crumbs mixing it with the flour mix.
2. Make a well in the centre and add the milk and egg together, with a wooden spoon fold in all the ingredients. Try to have them all mixed with the less work possible, it’s important to preserve the air and lightness of the dough. Add the raisins now if you use them.
3. Make a ball slightly with your hands and put it on a floured surface. Flatten it a bit on top to a thickness of 1.5″. With a round cutter (or a glass), cut the dough with a quick movement and a quarter twist to prevent it from sticking to the cutter.
4. Place the scones on a baking tray and brush them with milk or beaten egg before baking them in a preheated oven at 180C for around 15-18 min.
SCONES
ingredients
300gr de farina
30 gr de sucre
60 gr de mantega
150 ml de llet
1 ou batut
1 pessic de sal
15gr de lleadura en pols Royal
panses (opcional)
1. Poseu la farina, la llevadura, el sucre i la sal en un bol.
2. Afegiu la mantega i amb els dits l’esmicoleu barrejant-la amb la farina. Ha de quedar tota la mantega tan esmicolada que sembla que tinguem el bol ple de molletes petites. Es molt important airejar els ingredients, deixeu caure la farina entre els dits.
3. Feu un forat al mig i a poc a poc hi afegiu la llet i l’ou batut barrejats, i a poc a poc pero amb contundencia ho barrejeu be amb una cullera de fusta. Es tracta de lligar-ho tot be amb el menor treball de massa possible per poder mantenir l’aire i la lleugeresa. Afegiu-hi les panses ara si en voleu.
4. Amb les mans, formeu una bola i col.loqueu-la sobre una superficie enfarinada. Aplaneu-la una mica fins que quedi un gruix d’uns 3-4 cm. Amb un got d’uns 5 cm de diametre o un talla-pastes rodo, talleu d’un cop sec al mateix temps que gireu un quart (perque no se us enganxin al talla pastes).
5. Aneu-los col.locant en una safata de forn i pinteu-los amb ou batut o amb llet (o els dos junts).
6. Cogueu-los al forn a 180C precalentat, durant uns 15-18 minuts.
BON PROFIT!
ENJOY!
My next recipe will have apples in it… what do you think it is?
La proxima recepta te pomes… sabeu que pot ser?
For those readers who are interested in Catalan gastronomy I couldn’t recommend enough this blog where you can find the most amazing recipes. Although written in Catalan, there are translation facilities  plus its author is a fluent English speaker. Just look at the photographs…
Us recomano aquest blog per trobar les millors receptes que us pogueu imaginar… mireu les fotos que te!

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UN POT DE REGAL – A GIFT JAR

Fa temps que vaig veure aquesta idea d’omplir un pot de vidre amb els ingredients per a fer un pastis o alguna cosa i sempre he volgut intentar fer-ne un, pero mai no trobava el temps. Ara que tenia un d’aquests pots buits, he volgut omplir-lo amb alguna recepta que tenia i al final he triat la del pa integral. Es pot fer amb qualsevol recepta, posant-hi els ingredients secs i despres, a la tarjeta, escriviu quin son els ingredients que s’hi han d’afegir juntament amb les instruccions per l’elaboracio.
El pot que he triat es d’ 1 l.  i he hagut de doblar les mesures per omplir-lo del tot. Aixo si, ha d’estar ben ple perque no es barregin les diferents capes d’ingredients, aixi que haureu de jugar una mica amb les mesures i els pots abans de trobar la combinacio perfecta!
Una altra idea es fer galetes nadalenques i ficar-les al pot.

A while ago I saw this idea for a gift. It’s a glass jar filled up with the dry ingredients of a recipe placed in layers. Make sure you choose a recipe where the ingredients have different colours and textures. Then you add a nice card on which you write what other ingredients need to be added along with the instructions to make the recipe.
I chose and Irish brown loaf and I doubled the amount to fill up a 1l. jar from Ikea.
Another idea: you could make nice cookies and put them in the jar…





ingredients que es posen al pot (per capes):

-1a capa: 225 gr farina integral + 1 pessic de sal
-2a capa: 40 gr de salvat de blat
-3a capa: 55 gr farina blanca de forc,a + 1 culleradeta de bicarbonat de sosa

-4a capa: 60 gr de civada esmicolada
-5a capa: 55 gr farina blanca de forc,a + 1 cullerada de bicarbonat de sosa
-6a capa: 2 cullerades de sucre more
-7a capa: 225 gr de farina integral + 1 pessic de sal

aneu posant tots els ingredients per capes (podeu variar l’ordre) i just quan el pot esta ple (es millor deixar l’ultima capa per la farina o el salvat) aixafeu be amb una cullera per pressionar i que quedi ben tancat.

ingredients que s’han d’afegir al moment de fer el pa:

-1 grapat de llavors variades (girasol, carbassa, lli, sesam…) que podrien anar dins del pot si encara teniu espai, jo no n’he tingut i se m’han quedat a fora!
-1 ou batut
-260 ml serum de mantega (llet tallada)
Layered ingredients to be placed in the jar:
1st layer: 225 gr wholemeal flour + 1 pinch of salt

-2nd layer: 40 gr bran
-3rd layer: 55 gr white strong flour + 1 tbsp bread soda
-4th layer: 60 gr de pinhead oats
-5th layer: 55 gr white strong flour + 1 tbsp bread soda 
-6th layer: 2 tbsp soft brown sugar
-7th layer:  225 gr wholemeal flour + 1 pinch of salt

Be careful not to move the jar too much so the layers don’t mix. At the end, press hard with a spoon and closed the jar tight.



ingredients to be added to make the bread

-1 fistful of mixed seeds (sunflower, pumpkin, sesame, linseed…) which could be placed in the jar too if you’ve got space…

-1 beaten egg
-260 ml buttermilk


INSTRUCCIONS PER ESCRIURE A LA TARJETA
Poseu el contingut d’aquest pot en un bol i afegiu un bon grapat de les llavors que mes us agradin. Feu un forat al mig i aboqueu a poc a poc un ou batut barrejat amb 260 ml de serum de mantega. Remenu be amb una cullera de fusta i aboqueu la massa en dos motlles de plum cake.
Deixar coure-ho al forn precalentat a 220C durant 10 minuts i despres baixeula temperatura a 180C durant uns 25-30 minuts mes.
Deixar que es refredi abans de treure’l del motlle.

INSTRUCTIONS TO BE WRITTEN IN THE CARD


Pour the contents of this jar in a bowl and add a handfull of mixed seeds. Make a well in the centre and add a beaten egg and 260ml of buttermilk gradually. Mix with a wooden spoon and pour the dough into 2 loaf tins. Bake in the oven for 10 min at 220C, lower the heat at 180C and bake for 25-30 more minutes. Let them cool before taking them out of the tin.

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