Recipes
Appetisers
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Oyster mushrooms, cauliflower and hazelnutsAn original and sustainable recipe from Berbena (Barcelona) by Carles Pérez Rozas.
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Beetroot cannelloni with Mató cheese and walnutsA light and delicious starter to whet your appetite!
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Crispy fried rockfish with Catalan tomato breadA starter of local and regional fish that is very quick to prepare.
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Warm cheese “bonbons” on toastA simple and delicious mouth-watering light bite.
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Anchovy fillet brochettes with mozzarella and pesto sauceA delicious brochette with strong contrasts. To save time, you can use anchovies already prepared in oil.
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Home-made pâtéAll you need is a little bit of patience to prepare this home-made pâté which will delight your table companions.
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Mushroom parcelsAn original appetiser, easy to prepare and with a very attractive presentation.
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Goat’s cheese coca with pear chutneyIf you like sweet and savoury combinations, why not try this dish? We recommend you serve it with sprigs of refreshing aromatic herbs and a dash of oil.
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Sea snails seasoned with olive pasteA simple and original serving suggestion for any Christmas festivity meal.
First courses
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Girella with a purée of Jerusalem artichoke, fennel flower and leak brothA starter from La Violeta (Barcelona) by Jordi Limón.
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Celeriac baked in salt with salsify crisps, confit carrotsA finger-licking vegetarian dish made with seasonal vegetables.
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Rice with Catalana chicken, squash and Reus hazelnutsAn appetising starter made with ingredients produced very close to our city.
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Prawn ravioli without pastaThis simple yet innovative recipe will let you include a light and original first course in your Christmas meals.
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Scallop and prawn risottoAnother good option for a first course is this marine risotto. A delicious dish that will bring iodine, sodium and proteins to your table.
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Sautéed sea cucumbers with chanterellesA light and easy-to-prepare first course that will amaze you.
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Escudella i carn d'ollaYou can't have a Christmas menu without escudella i carn d’olla. Learn how to prepare it!
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Potato and smoked salmon saladA very complete salad from a nutritional point of view and a good option for starting your Christmas meal.
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CannelloniThere's no secret to making cannelloni (canelons), it's a fun recipe but there's nothing especially complicated about it.
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Risotto de cepsA creamy rice you'll be amazed at how easy it is to prepare. A finger-licking first course that can be prepared with very few ingredients.
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Courgette and prawn cannelloniIf you're keen to innovate, how about trying your hand at this original variety of typical Christmas cannelloni.
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Pineapple treatPineapple is a very aromatic tropical fruit with an intensive flavour and very interesting nutritional qualities.
Second courses
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Tatin of Prat Artichoke and egg parfaitA light main course made with local and seasonal produce from CèNTRIC Gastro (El Prat) by Susana Aragón.
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Saffron milk caps with eggs, pine nuts and sun-dried tomatoesA mouth-watering main course with bloody milk cap, "the mushroom with a thousand names!"
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Salt cod tripe with Anoia chickpea and black pork sausage fritter stewA finger-licking stew!
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Oven-baked sea bream with its own garnishA delicious fish option, simple to prepare and with a very attractive presentation.
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Express fish stewA seafaring dish that always goes down well. It's as easy as cooking a good fish with potatoes.
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Salted monkfish with fresh pasta and orange sauceMonkfish is a much-loved fish that goes with all sorts of accompanying dishes. Try out this daring recipe!
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Catalan-style chickenA traditional Catalan dish that brings your table the aromas of your grandmother's cooking.
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Oven-baked fishEasy to prepare, this oven-baked fish dish will make you the toast of the table. A good alternative to meat.
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Fish pie with pepper sauceA dish that is always welcome on the table: fine, tasty and easy to prepare.
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Oven-baked sea bassA festival dish. Sea bass is a very fine and tasty fish. It has very little fat and lots of proteins.
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Prawns with mango sauceA simple, speedy recipe that marinates prawns to perfection with a spicy mango sauce.
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Fricassee with wild mushroomsA dish whose aromas bring back memories of grandma's cooking. Get into gear and discover how to prepare it.
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Filet of pork with blue cheeseIf you want to keep your distance from the classic, you can try out this simple, complete and yet innovative dish.
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Cream of tomato with prawnsA good option if you haven't got much time on your hands: you can keep pre-prepared cream, leaving yourself with only the prawns to cook.
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Stuffed Christmas caponOne of the traditional star dishes of the Christmas festivities. Follow this classic recipe and amaze your dining companions.
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Oven-baked kidAn easy serving suggestion you can enjoy to the full, by reducing its fat content and boosting its flavour.
Desserts
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Apple mille-feuille and beetroot with kumquat ice creamA cold and sustainable dessert from Rasoterra (Barcelona) by Queralt Carpintero.
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Orange souffléWhat better way to finish off the menu than a dessert as pleasing to both the eye and the palate as this?
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Carrot cake with creamy matóA tasty end to your menu which is sure to be a hit with everybody.
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Borratxo de moscatell: muscatel with pine nut ice cream, and hazelnut creamAnd a very sweet dessert for a proper end to the meal.
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Baked apple flowers with toffeeA few apples, pieces of toffee, butter, sugar and flour will give you these truly original deserts.
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Tronc de NadalThis recipe offers chocolate lovers the perfect pièce de résistance for rounding off their Christmas meal.
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Mandarin ice creamMaking the most of the fact we're in full mandarin season, here's a light recipe we can offer you.
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Torró de Xixona mousse with rolled wafers and chocolateA mild, spongy and airy mousse, with a strong taste of torró perfectly combined with chocolate.
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Crema catalana mousse with pineappleA simple and original dessert that is very easy to make and which always delights.
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Tortell de ReisThe Tortell de Reis is a typical Catalan cake shaped like a ring, made out of puff- or any other kind of pastry, and stuffed with marzipan, covered with fruit.
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Irish coffeeA serving suggestion for every occasion, even when you have to drive, because it burns off all the alcohol without losing its taste.
Traditional menus
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Christmas menuWe offer you a highly traditional Christmas menu, where you'll find the usual escudella or "Catalan stew" for the first course, a stuffed fowl for the second and, to round things off, the desserts you'd expect on these dates: craft torrons.
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Boxing Day menuTo follow your heavy Christmas lunch, we suggest a lighter and more balanced Boxing Day menu that still takes a nod at tradition, including a recipe for canelons.
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New Year's Eve menuWe suggest a New Year's Even menu starting off with a potato salad (using a truly North European variety of potato), followed by a second course that brings the very best in French preparations to mind. For desert, Crema Catalana mousse with pineapple.
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Kings' Day/Twelfth Night menuWe're at the end of the Christmas festivities, so what could be better for Kings' Day than a menu that starts off with a light hors d'oeuvre, followed by an even more colourful second course and ending with a traditional Tortell de Reis, a special ring cake for the day?
Sustainable menus
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Sustainable Christmas day menuWe suggest a truly sustainable Christmas menu. Dishes made out of seasonal produce and ingredients from local farmers for good, clean, fair and local cuisine. Bon appétit!
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Sustainable vegetarian menuWhat better way to eat this Christmas than with a menu based on vegetarian products? Make your dishes with seasonal fruit, vegetables and nuts produced by local farmers, and discover a whole new range of flavours.
- Beetroot cannelloni with Mató cheese and walnuts with beetroot texture
- Celeriac baked in salt with salsify crisps, confit carrots with honey and rosemary, and vegan gravy
- Saffron milk caps with eggs, pine nuts and sun-dried tomatoes
- Borratxo de moscatell: muscatel with pine nut ice cream, and hazelnut cream made with Reus hazelnuts
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Sustainable menu for EpiphanyWhy not try these finger-licking dishes for Epiphany? All products are seasonal, so always try to buy them from local farmers and producers. Enjoy them in your cooking while looking after the local economies, your health and the planet!