The Catalan TableRecipes tagged with: vegan
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.
Thin Chocolate Sheets for Decoration - Chocolate Threads
Thin sheets of chocolate with a delicate and crispy texture, made with 70% or 80% couverture chocolate for irresistibly tempting decorations.
Torro of Neules and Spices
This nougat with wafer and spices combines a crispy 70% chocolate coating with a spiced and aromatic interior that will melt in your mouth, offering a delight of textures and flavors.
Orange Nougat
Orange nougat with a firm 70% couverture chocolate exterior and a soft, sweet 51% chocolate interior that melts in the mouth.
Chocolate and Almond Turrón
A delicious chocolate nougat with 70% cocoa, featuring a brittle texture on the outside and raw Marcona almonds that add a crunchy and flavorful contrast.
Viennese Chocolate Nougat
Viennese chocolate nougat with a crunchy layer of crocant, covered by a rich 70% chocolate that melts with each bite.
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.
Rice with Orange and Saffron
A gentle rice dish with a sweet and citrus touch, infused with the aroma and vibrant color of saffron combined with fresh orange juice.
Homemade Forki Ketchup
Forki Homemade Ketchup: a smooth and flavorful sauce made with peeled ripe tomatoes, sweet Figueres onion, and a touch of garlic, ideal for accompanying your favorite dishes.
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.
Gremolata Sauce
A fresh and vibrant gremolata sauce, made with aromatic parsley, minced garlic, and the citrus touch of lemon zest and a bit of its juice.
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.
Basil Vinaigrette D
The basil vinaigrette combines extra virgin olive oil with the fresh aroma of basil and a citrus touch of lemon, creating a smooth and vibrant emulsion ideal for dressing salads and antipasto dishes.
Dried Fig Vinaigrette
A sweet and intense vinaigrette, with a smooth texture, that combines the fruity aroma of dried figs with the sweet and sour touch of Modena balsamic vinegar and the richness of extra virgin olive oil.
Pine Nut Vinaigrette
A soft and aromatic vinaigrette, with a slightly creamy texture thanks to the toasted pine nuts and extra virgin olive oil, highlighted by the fresh and herby aroma of dill.
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.
Ras el Hanout
Ras el Hanout is an aromatic blend of cloves and whole black peppercorns, which, when ground, releases an intense and spicy fragrance, ideal for adding a warm touch to your dishes.
Grilled Cauliflower
A delicious grilled cauliflower, with a slightly crispy texture on the outside and tender on the inside, seasoned with just the right amount of olive oil, salt, and black pepper to enhance its natural flavor.
French Fries
Crispy French fries with a tender, powdery texture that melts and slightly sticks, made with varieties such as Carpentier, Mondiale, and Monalisa.
Tian d'escalivada (Provençal-style escalivada)
The tian of escalivada combines the succulent red pepper, tender eggplant, and fresh zucchini in a symphony of roasted flavors and Provençal aromas.
Artichoke cream
Artichoke cream made with vegetable stock and onion, garnished with boiled artichokes and crispy artichoke slices.
Boiled White Asparagus
Tender and flavorful white asparagus, boiled with a touch of salt and sugar to enhance their delicate sweetness.
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.
Easy Fruit Popsicles
Refreshing ice pops with a sweet and balanced flavor, made with forest fruits and strawberries, perfectly softened with a touch of sugar.
Citrus Sorbet
Citrus sorbet formulated by Angelo Corvitto, with one version to serve from a display case at -11 °C and another to serve from a domestic freezer at -18 °C. The process includes pasteurization, cooling, maturation, churning, and an alternative without an ice cream maker.
Fruit sorbets made from a base syrup
Recipe for sorbets made from a previously matured base syrup, with instructions for preparing them using an ice cream maker or in the freezer, and with the base syrup formulation.
Coca d’Àsca (basic dough)
Choux pastry dough cooked on a griddle instead of being baked or fried.
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.
Barm Bread
Bread made with barm prepared the day before and baked in a hot oven with a spray of water.
Daily Bread Forki
A soft and aromatic bread with a crunchy crust, made with well-activated sourdough starter and bread flour to offer you an authentic and consistent flavor.
Country Bread
A rustic bread with a crunchy crust and a dense, moist interior, made with unbleached wheat flour and a touch of rye or whole wheat 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.
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.
Black tea kombucha
Homemade black tea kombucha fermented with starter culture, with a second bottling stage for carbonation and cold storage.
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.
Fruit Coatings
Fruit couvertures with a smooth base of red fruit pulp passed through a blender, delicately sweetened with powdered sugar and a creamy yet vibrant texture thanks to the mix of wild red berries.
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.
Raspberry Preserve Recipe from Borda Raubert Restaurant (La Massana - Andorra)
A sweet and intense raspberry jam, with a smooth and slightly thick texture thanks to the perfect combination of fresh raspberries and sugar.
Wild Strawberry Confiture
A smooth preserve with a slightly thick texture and subtle sweetness, made with fresh wild strawberries, sugar, and a touch of water.
Red berry coulis
Coulis made with red berries or any other fruit, with sugar to taste and a base of mineral water or lemon juice.
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.
Strawberry Jam - Forki
Smooth and glossy strawberry jam, with a hint of citric acid to balance its natural sweetness, ideal for spreading on toasted bread.
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.
Vineyard Peach Jam - Forki
Vineyard peach jam with a smooth texture and intense flavor, balanced with just the right acidity by adding citric acid or a touch of lemon juice.
Bitter Orange Marmalade
Jam with a subtle balance between the vibrant bitterness of oranges and gentle sweetness, ideal for spreading with a thick and aromatic texture.
Sweet Orange Marmalade - Forki
Sweet orange marmalade with a smooth and silky texture, balanced by the subtle acidity of lemon juice and a citrus touch that envelops your senses.
Homemade Apple Pectin
Homemade apple pectin is a natural and thick jelly made with slightly unripe, tart Granny Smith apples, enriched with a citrus touch of lemon.
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.
Candied Orange or Lemon
Candied oranges or lemons are tender and sweet pieces, infused with a citrus aroma and coated with a smooth layer of shimmering sugar.
Beer Bellini (recipe Ferran Adrià: El Bulli)
A refreshing combination that fuses the light effervescence of wheat beer with the smooth and juicy sweetness of water peaches, creating a unique and delicate taste experience.
Caipirinha
A refreshing drink where the combination of intense cachaça blends with the sweetness of sugar and the freshness of crushed lime to create an explosion of citrus flavors.
Cuba Libre
A refreshing combination of aged rum and cola, topped with a slice of lemon to add a subtle citrus touch.
Dry Martini
The Dry Martini is a classic and elegant cocktail with a smooth blend of gin and dry white vermouth, topped with a citrus note of a lemon twist.
Caipirinha Ice Cubes
Refreshing caipirinha ice cubes with an aromatic touch of mint water and the smoothness of cachaça or rum.
Coffee Granita
An intense coffee granita with a subtle touch of rum and vodka, with a curly and fresh texture that gradually melts on the palate.
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.
Mandarin and Basil Broth (Recipe by Ferran Adrià: el Bulli)
A surprising liquid that combines the refreshing sweetness of mandarins with the aromatic touch of fresh basil, and a subtle alcoholic note thanks to the vodka.
Tiger Nut Horchata
Tiger nut horchata, a traditional refreshing drink with a creamy texture and a subtle citrus touch thanks to the lemon peel.
Soft
A refreshing and balanced drink, composed of a short coffee that mixes with the effervescent smoothness of soda water and is served ice-cold with an ice cube.
Caramelization of Nuts
Mix of dried fruits with hazelnuts, almonds, and walnuts, caramelized in a crispy layer of sugar and water, ideal for a sweet and toasted bite.
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.
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.
Neutral Shiny Glaze
A shiny neutral glaze with a smooth and glossy texture, made with water, sugar, and NH pectin to provide a professional finish to cakes and desserts.
Thin Chocolate Sheets for decorating
Ultra-thin sheets of crunchy chocolate made with intense couverture chocolate and a smooth touch of oil, ideal for decorating desserts with elegance and refined texture.
Tempura
A light and crispy tempura made with cold water and sifted flour, perfect for wrapping vegetables or seafood.
Syrups - Almívar - Caramel
Sweet and translucent syrup made from a simple yet balanced mixture of sugar and water in equal parts, at room temperature, ideal for desserts and drinks.
Cuttlefish with Peas and Forki Potatoes
A seafaring dish of tender cuttlefish combined with juicy potatoes and sweet peas, offering a silky texture and flavors from the garden and the sea.
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.
Pizza Forki
Pizza Forki, a thin and crispy crust with a delicate yeast flavor, is complemented by a generous layer of cheese that bakes perfectly in the oven, creating an irresistible texture.
Samfaina Forki Style
This samfaina is a vibrant dish that combines ripe red tomatoes and caramelized onions, all in a pairing of irresistible flavors with the intense touch of whole garlic cloves. Perfect as a base for other dishes or as a side dish.
Samfaina
This samfaina is a vibrant dish that combines ripe red tomatoes and caramelized onions, all in a pairing of irresistible flavors with the intense touch of whole garlic cloves.