The Catalan TableRecipe Categories
Explore our collection of traditional and modern recipes organized by category
Couscous with lamb, vegetables and confit onion
A complete couscous dish with lamb leg, vegetables, roasted peppers, confit onion with raisins and chickpeas, with two couscous cooking options: boiled or steamed.
Basmati Rice with Prawns Recipe by Carme Ruscalleda (Sant Pau)
Soft basmati rice with tender prawns, cooked with mineral water to enhance the authentic flavor of the seafood.
Peas with Potatoes and Spring Onion - Forki
Sweet and tender peas combined with soft potatoes and nestled on a bed of sautéed spring onion and sliced garlic, adding a subtle and aromatic touch.
Dubarry Velveted Cauliflower
A smooth and creamy cauliflower velouté, with a delicate touch of leek and enriched with butter.
Potato Soufflé
Light and fluffy potato soufflé, with a smooth texture and a golden touch on the outside, ideal for surprising guests with its delicacy.
Chilled Cherry Soup with Shrimp Tails
A refreshing cold cherry soup with a sweet and fruity touch, complemented with juicy prawn tails and shavings of aged cheese that add a creamy texture and intense flavor.
Albigese Turnip Dish
The Albigese Navete is a light and fluffy cake made with whole eggs, sugar, and flour, with a soft and sweet texture reminiscent of the region’s traditions.
Orange and Chocolate Bombe Gelato - Recipe 8
A refreshing orange sorbet with pieces of fresh orange, combined with a smooth chocolate bonbon that melts in the mouth.
Aïna’s Magic Cake
Surprise cake with a caramel base, chocolate sponge cake and flan, cooked in a bain-marie. During baking, the layers become inverted.
Pita Bread
Soft and fluffy pita breads created with Xavier Barriga's recipe, ideal for filling with your favorite ingredients.
Alsatian Kugelhopf
The Alsatian kugelhopf is a generously light brioche, with a golden and crispy crust and a rich, fluffy interior, made with strong flour and a preferment.
Country Bread recipe from Forn Baluart
The farmhouse bread from Forn Baluart has a crunchy and golden crust that envelops a tender and flavorful crumb, resulting from the perfect combination of bread flour, strong flour, and water.
Shepherd’s cheese (Tomme / Manchego)
A traditional Catalan dish with local ingredients that combines authentic flavors and comforting textures, perfect for enjoying in good company.
Junket
Junket made with fresh pasteurized milk, subject to the corresponding conditions according to the type of milk and with possible additions of calcium chloride, powdered milk, or rennet, as appropriate.
Kefir: preparation method
Kefir is a fermented and slightly effervescent beverage, with a smooth and creamy texture, made with traditional ingredients that provide a slightly acidic and refreshing flavor.
Cherry Jam - Forki
Cherry jam with a smooth texture and a balanced tart touch thanks to citric acid, ideal for spreading on toast or accompanying cheeses.
Homemade Sofregit - Forki
A homemade sofrito, smooth and flavorful, made with peeled ripe tomatoes, sweet Figueres onions, and a generous amount of virgin olive oil, providing a velvety texture and a comforting taste.
Mushrooms
Preserved mushrooms in jars: clean them, blanch 5 minutes in water with 2 tablespoons of salt per litre, then cover with the same brine and sterilise 25 minutes.
Granitas of Raspberries (or any other fruit)
A refreshing and light raspberry granita, made with mineral water and sweet touches of sugar, that melts gently on the palate.
American
Refreshing combination of Campari and Vermut Camparo with a sparkling touch of soda, balancing bitterness and sweet aroma with a slightly effervescent texture.
Streusel-crumble (crunchy)
Biscuit base for cakes, intended to be placed on top of an already prepared cake, such as a mousse or a crémeux.
Basic Dough for Italian Pasta by Lou (Basic Dough)
A basic dough for handmade Italian pasta, elastic and smooth, ideal for creating any type of fresh pasta you can imagine.
Puff Pastry Shells (Basic Dough) - and Caramelized Puff Pastry
Puff pastry shells are light and crispy sheets made with a dough enriched with special cold butter, perfect for a sweet and caramelized bite.
Low Temperature Cooking
Slow-cooked tender and succulent meat, prepared at a low temperature to enhance its natural flavor and maintain a luscious texture.
High-Temperature Cooking
High-temperature cooking that combines Thierry Marx's technique-2 with two handfuls and 2000 grams of ingredients to create a crispy exterior and succulent interior texture.
Basic Concepts About Flours
Flour strength (W), extraction (ash), Italian grades and usual blends.