Five summer dishes to eat and prepare in Barcelona
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Andalusia can claim the origin of these chilled vegetable soup, but this refreshing liquid meal permanent seasonal rotation has throughout Spain, Barcelona is no exception. A healthy alternative to the countless breaded and fried tapas and fresh salads cocktail reception are available in the city, is a mixture cocktail reception of stale bread, cold water, olive oil, vinegar, tomatoes, cocktail reception garlic, cucumbers, onions and peppers.
Although this dish is traditionally required day the vegetables are chopped and then pounded in liquid cocktail reception form with a mortar and pestle is an easier option to process a soup with a blender the ingredients. For visitors to Barcelona who can not be bothered to produce their own food, gazpacho is sold in bars and restaurants in a cup or bowl (even at McDonalds), but also in orange juice cartons in supermarkets. Gazpacho recipe (for four people as an appetizer)
Ingredients: 4 large ripe tomatoes, 1 green pepper, seeded and finely chopped 1 red pepper seeded and chopped 1 cucumber, peeled and cut into chunks, 1 white onion, finely chopped 1 clove garlic, minced cocktail reception 2 teaspoons red wine vinegar, cup extra virgin olive oil, 1 teaspoon lemon juice, salt to taste, 2 cups cold water, cup pieces of stale bread (optional, for a thicker soup).
Bereidinswijze: Mix all the vegetables in a blender. Add the red wine vinegar, olive oil, lemon juice and add the bread. Add salt to taste. For the best flavor, cover and leave overnight in the fridge. 2. The Favorite barbecue sauce from Catalonia: allioli
What is summer without cocktail reception a barbecue? In Barcelona, the offer usually consists of grilled meats, seafood and seasonal cocktail reception vegetables served with allioli, a strong-smelling sauce of garlic and olive oil. It is thought that it was brought by the Romans, that the sauce would have been found in Egypt, and allioli is a delight for garlic lovers to Spain and is delicious smeared almost everywhere: botifarra, Iberian pork chops, potatoes, zucchini or even just a slice of toast.
So buy some of your favorite grilled dishes at a local market in Barcelona, such as the Boqueria and cooked them on a barbecue grill or stove. You can serve them with homemade Catalan allioli prepared as described in the recipe cocktail reception below, or feel free to reduce your workload (it is summer) and sample the secret sauce of Catalonia in a restaurant. Allioli recipe (for 4-8)
Preparation: Peel and mash the garlic in a mortar with pestle and sea salt. Add the vinegar or lemon juice. Leave on for three minutes. Blend the mixture until it has a paste-like consistency. Add the oil at the same time thoroughly mixing a few drops in a circular motion to add. Add the oil until it runs out.
A note for non-traditionalists: This recipe can also be prepared in a blender - except that you have to puree instead of allioli and stirring with the pestle and a lot of elbow grease, you press a button and watching silently while the blender cocktail reception does the hard work. 3. Empedrat: salad from Catalonia with ice-cold beans and cod salad
Literally translated Empedrat "petrified" or "hardened" and it's already a classic as a summer dish in Catalonia. Since long This tasty dish of white beans, sliced olives, chopped tomato, chopped green onions cocktail reception and pieces of cod are thrown together and then again mixed with olive oil and white wine vinegar.
Ingredients: 400 grams of cooked white beans, cocktail reception 300 grams of salted desalted cocktail reception cod, 2 medium tomatoes, chunked, 1 green pepper, chopped, sliced 1 red pepper, 80 grams of olives, sliced 1 small green onion, chopped 2 tablespoons olive oil 2 teaspoons white wine vinegar.
Preparation: Remove the skin from the cod to soak for this. Let the cod in cold water in the fridge. Change the water every six hours for 24 hours. Break cod into small pieces with your hands. Mix with beans and vegetables. Add the olives and white wine vinegar as dressing. Keeps it cool in the fridge for 45 minutes to an hour before serving. cocktail reception
If the desalination process for cod seems a little daunting, not feared. In many stores th
My Favorites Go to our homepage to use this feature! cocktail reception | Profile Go to our homepage cocktail reception to use this feature! | Owners Go to our homepage to use this feature! | Dutch blog Select your language ... Español English cocktail reception Blog Blog Deutscher Blog Blog Français Italiano | EUR Go to our homepage to use this feature!
Get in touch with us
Andalusia can claim the origin of these chilled vegetable soup, but this refreshing liquid meal permanent seasonal rotation has throughout Spain, Barcelona is no exception. A healthy alternative to the countless breaded and fried tapas and fresh salads cocktail reception are available in the city, is a mixture cocktail reception of stale bread, cold water, olive oil, vinegar, tomatoes, cocktail reception garlic, cucumbers, onions and peppers.
Although this dish is traditionally required day the vegetables are chopped and then pounded in liquid cocktail reception form with a mortar and pestle is an easier option to process a soup with a blender the ingredients. For visitors to Barcelona who can not be bothered to produce their own food, gazpacho is sold in bars and restaurants in a cup or bowl (even at McDonalds), but also in orange juice cartons in supermarkets. Gazpacho recipe (for four people as an appetizer)
Ingredients: 4 large ripe tomatoes, 1 green pepper, seeded and finely chopped 1 red pepper seeded and chopped 1 cucumber, peeled and cut into chunks, 1 white onion, finely chopped 1 clove garlic, minced cocktail reception 2 teaspoons red wine vinegar, cup extra virgin olive oil, 1 teaspoon lemon juice, salt to taste, 2 cups cold water, cup pieces of stale bread (optional, for a thicker soup).
Bereidinswijze: Mix all the vegetables in a blender. Add the red wine vinegar, olive oil, lemon juice and add the bread. Add salt to taste. For the best flavor, cover and leave overnight in the fridge. 2. The Favorite barbecue sauce from Catalonia: allioli
What is summer without cocktail reception a barbecue? In Barcelona, the offer usually consists of grilled meats, seafood and seasonal cocktail reception vegetables served with allioli, a strong-smelling sauce of garlic and olive oil. It is thought that it was brought by the Romans, that the sauce would have been found in Egypt, and allioli is a delight for garlic lovers to Spain and is delicious smeared almost everywhere: botifarra, Iberian pork chops, potatoes, zucchini or even just a slice of toast.
So buy some of your favorite grilled dishes at a local market in Barcelona, such as the Boqueria and cooked them on a barbecue grill or stove. You can serve them with homemade Catalan allioli prepared as described in the recipe cocktail reception below, or feel free to reduce your workload (it is summer) and sample the secret sauce of Catalonia in a restaurant. Allioli recipe (for 4-8)
Preparation: Peel and mash the garlic in a mortar with pestle and sea salt. Add the vinegar or lemon juice. Leave on for three minutes. Blend the mixture until it has a paste-like consistency. Add the oil at the same time thoroughly mixing a few drops in a circular motion to add. Add the oil until it runs out.
A note for non-traditionalists: This recipe can also be prepared in a blender - except that you have to puree instead of allioli and stirring with the pestle and a lot of elbow grease, you press a button and watching silently while the blender cocktail reception does the hard work. 3. Empedrat: salad from Catalonia with ice-cold beans and cod salad
Literally translated Empedrat "petrified" or "hardened" and it's already a classic as a summer dish in Catalonia. Since long This tasty dish of white beans, sliced olives, chopped tomato, chopped green onions cocktail reception and pieces of cod are thrown together and then again mixed with olive oil and white wine vinegar.
Ingredients: 400 grams of cooked white beans, cocktail reception 300 grams of salted desalted cocktail reception cod, 2 medium tomatoes, chunked, 1 green pepper, chopped, sliced 1 red pepper, 80 grams of olives, sliced 1 small green onion, chopped 2 tablespoons olive oil 2 teaspoons white wine vinegar.
Preparation: Remove the skin from the cod to soak for this. Let the cod in cold water in the fridge. Change the water every six hours for 24 hours. Break cod into small pieces with your hands. Mix with beans and vegetables. Add the olives and white wine vinegar as dressing. Keeps it cool in the fridge for 45 minutes to an hour before serving. cocktail reception
If the desalination process for cod seems a little daunting, not feared. In many stores th
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