The Catalan TableRecipes tagged with: traditional
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.
Traditional Easter Mona with Forki sourdough starter
Easter Mona made with sourdough starter and a lightly enriched brioche dough, with prior activation of the sourdough starter, a preferment, flavouring with spices, and double brushing before baking.
Prawn Caldereta Recipe from Restaurant Hispània
Prawn stew with ripe tomatoes and green pepper, a succulent and fresh stew with tender prawns and a lot of Mediterranean essence.
Fricando adaptation Forki
Tender and melty beef fricandó, lightly floured and slowly browned in oil to achieve a smooth and flavorful texture.
Risotto
Basic risotto with garnish options and variations with porcini mushrooms, fresh button mushrooms, shimeji mushrooms or prawns.
Roman-Style Artichokes Recipe from the Barcelona School for Women
Tender Roman-style artichokes, infused with oil and water, featuring a smooth texture and delicate flavor.
Ametllats (with egg whites)
Almendrados are sweet and light cookies with a crispy texture and a tender interior, made with raw Marcona almond flour and sugar, achieving an intense almond flavor.
Rice with Milk
Rice pudding is a sweet and creamy combination of round Bomba rice and fresh whole milk, where the softness is enhanced with a bit of cream and the addition of sugar that provides a comforting touch of sweetness.
Traditional Swiss roll
Rolled and filled sponge cake; the source suggests a light chocolate truffle, but indicates that any filling can be used.
Bulgars
Individual Swiss roll pastries filled with dark truffle and covered with chocolate.
Cherry Coca-style Tart
The cherry tart-style coca offers a soft and fluffy texture thanks to the weak flour, enriched with a subtle touch of white wine and melted lard that provides a unique aromatic depth.
Sant Joan Forki Coca
The Coca de Sant Joan Forki is a sweet and fluffy bread made with preferment and medium-strength flour, perfect for celebrations and full of tradition and flavor.
Pa de Pessic from Vic
The "pa de pessic de Vic" is a sponge cake that is fluffy and soft, made with egg yolks and sugar, perfect for accompanying a good coffee.
Genoese Sponge Cake
The Genoese Sponge Cake is a fluffy sponge crafted with whole eggs and egg yolks, which, along with the sugar, provides it with a light and airy texture, ideal for accompanying coffee or snacks.
Viennese Sponge Cake
The Viennese Sponge Cake is a fluffy and soft cake with a light structure, made with whole eggs, egg yolks, and sugar.
Neapolitan pastiera (pizza di granno)
Easter cake that must be prepared the day before consuming it. It is a little complicated to make, but it turns out quite good.
Basque cherry and pastry cream cake
Basque cake with a base and lid of almond dough, filled with pastry cream and cherry paste. It is preferable to prepare the cherry paste and the cream the day before and serve the cake well chilled, so it can be unmolded without breaking.
La Viña Cheesecake (Forki adaptation)
Creamy baked cheesecake with a flan-like texture, made in a springform pan lined with baking paper.
Pastis Poma by Grandma Rosa Rius Prous
A traditional apple pie with a soft and golden crust, filled with tender apples and flavored with the homemade taste of beaten egg.
Nord-Pas de Calais Pudding
The pudding from Nord - Pas de Calais is a comforting combination of stale bread or other bakery products like stale croissants, soaked in whole milk and baked until achieving a smooth and creamy texture.
Classic Tarta de Santiago
The classic Tarta de Santiago is a fluffy almond cake with a moist and aromatic texture, made with whole eggs and raw Marcona almond flour, perfect for accompanying a good coffee.
Forki-adapted Sacher Cake
A 24 cm diameter Sacher cake, with a chocolate base, syrup and apricot jam filling, chocolate coating, and a final shiny glaze. It is best to make the cake the day before and add the coating the following day.
Forner Bakery Coca Turris Oven
The "coca de forner" is a tender and fluffy dough made with bread flour, perfectly hydrated to achieve a soft texture and slightly crispy on top.
Fornert-Style Coca Teresa March
The coca from Forner Teresa March is a light and fluffy dough made with bread flour or strong flour, infused with the aroma and smoothness of olive oil.
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.
Traditional Easter Mona with Fresh Yeast
The traditional Mona de Pasqua is a fluffy and aromatic cake, made with strong flour, mild milk, and the distinctive fresh Parisian yeast, which gives it a light texture and a unique flavor.
Burnt Bread
Sweet bread made with a preferment, a long rest, and a topping of moistened sugar. The recipe yields 6 individual breads.
King's Cake
Brioche dough prepared the day before, with a preferment and, optionally, a marzipan filling.
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.
Black Rice with Cuttlefish (recipe by Ferran Adrià from elBulli)
Intense and flavorful black rice with tender and succulent cuttlefish, a seafood dish with deep aromas and creamy texture, ideal for a meal with family or friends.
Rossejat Rice
Rossejat rice is a dish of intense flavor, where the rice grains turn golden and crispy, combining with succulent rock fish and tender potatoes that absorb its exquisite marine taste.
Fideuà - Forki
The fideuà is a seafood dish with noodles cooked in fish broth or Aneto stock, absorbing intense flavors and a succulent consistency with bottled water that perfectly envelops them.
Paella - Forki
Paella with a rich and flavorful sofrito, filled with juicy shrimp, tender cuttlefish, and fresh clams that bring a maritime burst to every bite.
Bunyols de Lempordà from the workshop with Josep Baltà (Baltà bakery)
The Empordà bunyols from the workshop with Josep Baltà are soft and fluffy sweets made with a balanced preferment and the delicacy of fine flour.
Wind Fritters
Light and fluffy "Bunyols de vent" with a golden, crunchy crust that hides a hollow and subtly sweet interior.
Santa Clara Yolks (also known as Saint Teresa's)
Santa Clara gems are traditional sweets with a soft and velvety heart of egg yolks, wrapped in a thin, sugary layer that melts in the mouth.
Pastissets of Tortosa (with Butter)
The pastissets of Tortosa, with their crispy dough filled with sweet angel hair jam, are made with soft flour and eggs, offering a delicious contrast between the smooth texture and the sweet filling.
Croissants
Golden and crispy pastry croissants, with a tender interior, perfect for elegant breakfasts or cozy afternoon snacks.
Ensaïmadas
Ensaimadas are traditional Balearic pastries, with a fluffy and light texture, made from a dough that requires time and patience to achieve its characteristic spiral shape and a delicately sweet taste.
Charcuterie Board
The "picada" is an aromatic blend of fresh parsley leaves and extra virgin olive oil, which adds a smooth texture and intense flavor to your dishes.
Port and mushroom reduction
Port wine reduction sauce with onion, butter, concentrated meat juice and mushroom juice, finished with chopped chives.
Bechamel Sauce
A smooth and creamy béchamel sauce, made with 1/2 liter of milk and balanced with 25 grams of butter and flour, ideal for enhancing your lasagnas and gratins.
Dall i Pebre Sauce
A creamy and enriching sauce made with garlic and black peppercorns, perfect for dipping slices of fried bread with a crunchy texture.
Almond Sauce
Almond sauce is a thick and flavorful cream made with eggs, crushed almonds, and a touch of raw garlic, ideal for serving with meat or fish.
Marinara Sauce with Clams
A succulent marinara sauce with fresh clams and large onions, all soaked in extra virgin olive oil for a creamy texture and a deep sea flavor.
Sauce for Calçots (Forkis recipe)
A creamy and flavor-packed sauce perfect for calçots, with a base of raw marcona almonds, roasted hazelnuts, and pine nuts that gives it a smooth and intense texture.
Romesco Sauce Recipe-1 (without roasting) (recipe from the women's school course)
Romesco sauce, with a rich and intense flavor, is made without roasting, combining onion and ripe tomato with oil to achieve a smooth and homogeneous texture.
Xató recipe from the Women's School course
The xató from the women's school is an explosion of Mediterranean flavors with its creamy sauce of Marcona almonds and roasted hazelnuts, enriched with the depth of ñora peppers.
Stuffed Cabbage with Bacon and Eggs
Tender cabbage leaves stuffed with creamy whole eggs and crispy bacon, creating a combination of slightly smoky and delicious textures.
Chicken Croquettes recipe by Àngels Margarit i Riu
Chicken croquettes with a soft and tender interior, made with chicken breasts and a base of spring onion and wheat flour.
Breton Crêpes Salty and Sweet
Tender and light Breton crepes, perfect for both savory and sweet combinations, offering a smooth base that contrasts with flavorful fillings.
Oven-Baked Lamb Shoulder
Oven-roasted lamb shoulder is a succulent and tender dish, where the meat falls apart after a long, slow cooking, infused with the aromas of roasted onions and garlic.
Catalan-style broad beans
A dish of broad beans with sausages, bacon, spring onion, spring garlic, mint and white wine.
Forki Style Roasted Loin
Roasted pork tenderloin until achieving a succulent texture, with a touch of black pepper and salt that highlights its delicate flavor.
Oven-roasted beef shoulder with pommes rissolées
Beef shoulder slowly roasted in the oven and served with pommes rissolées and cooking juices thickened with vegetables, rancio wine and, optionally, porcini mushrooms.
Meatballs with Cuttlefish
Pork and beef meatballs with a cuttlefish, tomato, apple, and white wine sofregit.
Ossobucco alla Milanese recipe by Ferran Adrià
Ferran Adrià's Ossobuco alla Milanese is a traditional Italian dish where the tender meat melds with an aromatic soffritto, enriched with a touch of white wine and made creamy thanks to the fresh gremolata.
Potato, Cabbage, and Black Sausage Cake
Potato tart with a creamy base topped with tender cabbage and blood sausage, seasoned with the gentle aroma of Figueres onions.
Stuffed Apples by Tere Fontanills
Juicy medium-sized apples stuffed with a combination of ground beef and pork, complemented by the fluffy texture of ladyfingers from the bakery.
Escabeche Sardines
Tender sardines marinated in a mild garlic escabeche, where acidity and Mediterranean flavors meld with each bite.
Sardine Marinades
Marinated sardines with a fruity touch of tomato, present a smooth texture and an intense, fresh, and salty flavor.
Salted tomato granita and blancmange
Almond blancmange with salted tomato granita, served in transparent glasses.
Roasted Vegetable Mousse
Smooth escalivada mousse with the roasted sweetness of red peppers and the velvety creaminess of eggplant, enriched with cream.
Forki-style chestnut and pumpkin purée
Chestnut and pumpkin purée with leek, spiced with cloves and nutmeg, and finished by passing it through a chinois to obtain a smooth texture.
French onion soup
Gratinated onion soup with toasted bread and cheese, with optional raw egg in each bowl.
Onion, Almond, and Monkfish Soup (recipe by Carme Ruscalleda from Sant Pau restaurant)
The onion, almond, and monkfish soup by Carme Ruscalleda is a gentle and aromatic dish, where caramelized Figueres onions blend with the velvety touch of extra virgin olive oil and Port wine.
Pa Forki Soup
A simple and comforting soup where slices of bread are soaked in olive oil, creating a smooth texture with the bottled water that adds a subtle and natural touch.
Bread and Garlic Soup
The bread and garlic soup is a comforting dish, with a smooth and rich texture, made with slices of bread soaked in a flavorful broth infused with garlic.
Covered prune and apple coca
Covered coca made with puff pastry, prunes and apples, scented with cognac or brandy and cloves.
Apple Douillon Forki (Norman Bourdelot)
The Douillon de Poma is a sweet and crispy parcel that conceals a tender and succulent baked apple inside, infused with water and sugar.
Flaons de Morella (Without Butter)
The butterless flaons of Morella are sweet and light pastries with a soft and semi-crispy dough, where soft flour and sugar combine to offer a delicate and aromatic bite.
Macarons
Macaron recipe with five ingredient groups: the meringue and macaron batter base, and four possible fillings: chocolate ganache, almond filling, vanilla or another extract buttercream, and lavender or violet jelly buttercream. They must be left to rest for a minimum of 12 hours in the refrigerator before serving.
Blancmange
Menjar Blanc is a smooth and luminous cream, made with gelatin and 300 grams of rice flour, that melts delicately on the palate with a velvety texture.
Chocolate Mousse (with Egg)
Chocolate mousse is a smooth and creamy delight, made with eggs to achieve a fluffy texture and rich flavor.
Panellets
Panellets are traditional sweets with a smooth and moist texture, made with grated Marcona almonds and mineral water, perfect for celebrating the "castanyada."
Chocolate Cake with Walnuts
A chocolate cake with walnuts, featuring a delicate and fluffy texture, made with egg whites, 70% chocolate, and sifted flour, embodying the sweet tradition of French pastry-making.
Baked Apple
Stuffed and baked apples with honey, butter, liqueur and citrus aromas, with the tops and part of the cores reserved to cover them before baking.
Chocolate Caprese Cake
Chocolate and almond cake without wheat flour, made with softened butter, eggs, cocoa, meringue, and finished with icing sugar and flaked almonds.
Apple Tarte Tatin with puff pastry - Forki
The Apple Tarte Tatin combines the succulent sweetness of caramelized apples with the crisp lightness of puff pastry, offering an irresistible taste experience.
Easy Apple Tarte Tatin
A surprisingly simple apple Tatin tart, where the crisp puff pastry embraces sweet caramelized Golden apples, offering an irresistible combination of textures and flavors.
Apple Tarte Tatin without pastry dough (restaurant Roig Rubí)
The Ruby Red Tarte Tatin is an upside-down pastry with a caramelized base of Granny Smith apples, featuring a crispy, butter-glazed crust.
Apple Tatin, Calvados, whipped cream and cocoa crumble
16 cm diameter cake with apple Tatin, whipped cream and a cocoa crumble base.
Forki-style burnt cream nougat
Egg yolk nougat that must be prepared about 3 days before eating because it contains egg and is not cooked.
Coca d’Àsca (basic dough)
Choux pastry dough cooked on a griddle instead of being baked or fried.
Donuts (Berliners)
Tender and fluffy Berliners with a golden crust, made with eggs and medium-strength flour, perfect for accompanying a hot coffee.
Traditional Easter Mona
Traditional Easter mona prepared the day before and baked the following day. It is a lightly enriched brioche dough that must ferment three times.
Barceloneta Bread recipe from Forn Baluart
Crispy bread with a golden crust, made with bread flour and water, offering a light and fluffy crumb characteristic of Forn Baluart.
Greek Festival Bread
The Greek Celebration Bread is an artisanal bread with a crunchy crust and a soft, flavorful interior, made with sourdough and strong flour.
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.
Pita Bread
Soft and fluffy pita breads created with Xavier Barriga's recipe, ideal for filling with your favorite ingredients.
Panettone with fresh yeast
Panettone made over three days, with a sourdough or poolish option, filled with candied fruit and raisins, and finished with egg white, sugar and sliced almonds.
Panettone with Forki Sourdough Starter
Panettone with textured and fluffy sourdough, made with seven eggs and baked in a round mold for a soft and airy result.
Stollen
Rich cake that requires three days to make. The dough contains lots of butter and little sugar; the final sugar comes mainly from the decoration. The recipe makes two stollen of about 650 g; one can be frozen once shaped to complete the third proof later.
Brossat (Recuit de Drap)
The brossat (recuit de drap) is presented with a smooth and delicate texture, made with the typical whey from Cerdanya, providing a fresh and slightly acidic taste perfect for accompanying sweets or as a light dessert.
Soft-ripened cheese
Traditional cheeses handcrafted with a creamy texture and an intense flavor, perfectly aged in the workshop of La Seu d'Urgell.
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.
Fresh creamy cheese
Traditional cheeses with varied textures ranging from delicate creaminess to subtle firmness, artisanally crafted at the Abadessa Cheese Factory in Alta Cerdanya.
Blue cheeses (Gorgonzola / Cabrales / Roquefort)
A traditional dish crafted with timeless ingredients, offering a smooth texture and a flavor that evokes memories of home.
Herbacol (how to prepare vegetable rennet)
The herbacol, a plant-based coagulant delicately prepared with mineral water, offers a smooth and light texture ideal for thickening homemade cheeses and desserts.
Fresh cheese
Fresh cheese for quick consumption made with pasteurized milk, with three possible curdling methods: with lemon, with calcium chloride, or through enzymatic coagulation. Includes an optional finish to obtain a finer texture.
Salt-Cured Anchovies
Anchovies cured in two stages: an initial salting for 4 to 8 days to firm them, followed by 6 months maturing in jars with salt, black pepper, and brine.
Quince Paste
Quince paste made with boiled quince, sugar and lemon juice, with optional ground cinnamon. The cooking point is reached when the mixture pulls away from the sides of the pan.
Tangerine Marmalade - Forki
Delicious mandarin marmalade with a perfectly balanced sweet and tart profile, achieved through the precise addition of citric acid to enhance the fresh and fruity flavor of the fruit.
Blackberry Jam
Blackberry jam with sugar, water, lemon juice and pectin, with a second way to prepare it as blackberry preserve.
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.
Tiger Nut Horchata
Tiger nut horchata, a traditional refreshing drink with a creamy texture and a subtle citrus touch thanks to the lemon peel.
Bread Loaves (Basic Dough)
The bread rolls have a crispy crust and a tender interior, made with flour and water and enriched with sourdough or fresh Parisian yeast for an authentic flavor.
Coques de Panada - Empanadillas (Basic Dough)
The "coques de panada" are empanadas with a basic dough that is soft and slightly elastic, made with medium-strength flour, warm water, and a touch of white wine.
Fine Pastry Shells (Basic Dough)
The thin pasta shells are light and crispy, with a dough made from soft flour and siphon that provides a smooth texture thanks to the touch of white wine.
Fish Fumet
A delicate fish broth, rich and aromatic, made with sautéed onions, leeks, and ripe tomatoes.
Sourdough starter
The sourdough is a living and fermented mixture of flour and water that creates a spongy and tangy base perfect for artisan bread.
Cooking of the Rice
Rice cooked to perfection, with a soft and light texture, ideal for accompanying any main dish and adaptable to different portions according to needs.
Low Temperature Cooking
Slow-cooked tender and succulent meat, prepared at a low temperature to enhance its natural flavor and maintain a luscious texture.
Medicinal Herbs and For Ratafia
Catalogue of medicinal herbs and herbs for ratafia: name, scientific name, properties and usable part. Before using any of them, see how they are prepared in the phytotherapy document.
The phases of bread making
Traditional bread is only flour, water, yeast and salt. Percentages are always given relative to flour weight (100%). The document walks through the thirteen phases, from mixing to baking and cooling.
Seafood Cooking Times
Salt per litre, cooking time, and whether the seafood goes into boiling or cold water.
Lobster Caldereta
A succulent lobster stew, with tender female lobster and finely chopped onions, all cooked over low heat for a smooth texture and an intense taste of the sea.
Marmitako with Tuna Forki
The Forki tuna marmitako is a succulent stew that combines the tenderness of tuna cubes with the sweetness of Figueres onions and the aroma of ripe tomatoes.
“Panades de la Conca”
Traditional Conca pastries with a crispy crust made of strong flour and lard, filled with a succulent and flavorful filling inside.
Pop the Market
Octopus "a feira" is a traditional Galician dish featuring tender whole octopus on a bed of boiled potatoes, flavored with bay leaf and sprinkled with paprika.
Rap a l'Empordanesa
Monkfish Empordanesa is a flavorful dish where the tender monkfish blends with the sweetness of the onion and the penetrating aroma of garlic.
Rap in Allagostat Style Monkfish Presented as if It Were Lobster
Monkfish 'alla lobster' combines the smooth texture of cooked monkfish tail with a generous layer of butter and a smoky touch of paprika, evoking the sophisticated taste of lobster.
Superflan
Succulent slices of country bread, golden with beaten egg, offering a crispy exterior and a tender interior, ideal for a quick and flavorful breakfast.
Forki Prawn Suquet
Juicy prawn stew with a rich and aromatic broth made from ripe tomatoes and fresh onions, making this dish a comforting classic.
Fish Suquet
A fish stew with an intense sea flavor, made with monkfish, scorpionfish, or gurnard, and its flavor is enhanced with monkfish liver and a touch of garlic.
Traditional Pannacotta with Eggs
Traditional egg pannacotta is a smooth and creamy dessert, made with whole eggs and egg whites, that melts in the mouth with its velvety texture.
Traditional Tiramisú
The traditional tiramisu is a creamy dessert with layers of espresso-soaked ladyfingers and a rich mascarpone cream, garnished with a touch of bitter cocoa.
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.
Bacalao a la Brasa
The Bacalhau à Brás is a juicy and flavorful dish that combines shredded, salt-cod with eggs and tender onion, resulting in a creamy texture rich in authentic flavors.
Baked Cod in a Tin
Canned cod is a simple dish that combines loins of desalted cod coated in a light batter of flour, fried until achieving a crispy texture on the outside and tender on the inside, flavored with garlic that adds an extra touch of flavor.
Cod with Samfaina Forki Style
Cod with samfaina Forki style is a dish of intense aroma and rich flavor, where the cod is combined with a samfaina of ripe red tomatoes, onions, and cloves of garlic, creating a sticky texture and an unmistakable taste.
Lacquered Cod with Maxims Potatoes
The emblematic glazed cod, with its smooth texture and intense flavor, is combined with tender and sweet Kennebeck potatoes and caramelized onion to create a comforting dish full of flavors.
Corn Cake with Smoked Ingredients
The coca dacsa with smoked ingredients is a thin and crispy dough made with wheat flour and corn flour, which provides a smooth texture and an authentic flavor to the dishes, perfect for sharing at any meal.
Confited Cod Loins with Porcini Mushrooms
Confited cod loins with porcini mushrooms, combining the tenderness of the salted cod with the earthy and intense flavor of the porcini, all enveloped by a delicate texture that melts in the mouth.
Homemade Pizza Pino Prestanizzi (i call the pizza makers of Brizziola)
A homemade pizza with a light and fluffy crust, perfect for enjoying with company, that can be quickly prepared to offer a delicious homemade meal.
Aranese Onion Coca
The Aranese onion coca is a delicious base of puff pastry, topped with caramelized onions and tomatoes, that combines a crunchy texture with the sweet and intense flavor of the ingredients.
Leek Stew Forki
The Forki porrusalda is a warm dish with a smooth texture, where desalted shredded cod is combined with leeks and carrots, creating a delicious, comforting soup full of rich flavors.
Homemade Coca
The homemade coca is a delicious, fluffy-textured cake made with whole eggs, sugar, and flour, making it ideal for enjoying at breakfast or snack time.
Coca Davellanes from La Fatarella
The coca davellanes of La Fatarella is a sweet delight that combines the softness of milk with the aniseed flavor of anise or sweet fennel, resulting in a moist and slightly fluffy texture, perfect to accompany with a good white wine from Terra Alta.
Pork Crackling Flatbread
The coca de llardons is a delicious flaky pastry filled with golden cracklings and pine nuts, combining light textures and intense flavor in every bite.
Llavaneres Coca
Puff pastry coca with pastry cream, light marzipan and pine nuts.
Glass Coca
The coca de vidre is a traditional sweet with a fine and crunchy texture, made with glass flour, whole milk, and butter, that melts in your mouth with each bite.