Category Archives: Recipe

Recipe of Catalonia

Recipe of Catalan Salad

Type : cold first meal

Catalan salad

Ingredients and Preparation

Ingredients (5 personnes)

  • 6 fleshy red peppers
  • 4 hard-boiled eggs
  • 12 anchovy fillets in salt
  • 20 black olives
  • 4 soup spoons of olive oil
  • 1 glass of wine vinegar
  •  basil


Remove the salt from the anchovies by rinsing them a few minutes under cold water. Marinate them 3 minutes into the vinegar then dry them with paper towel. Turn on the oven at 270°C. Cook the peppers on a grill for 20 to 30 minutes until the skin get burned on the sides and crackled. Peel the peppers, remove the pips, divide into slivers and place on a dish. Add salt and olive oil. On the top, add quarters of eggs, the anchovy fillets and the black olives. Just before serving, add a few basil leafs.


Marinated red peppers can also be added.

Recipe for the Banyuls Spiny lobster

This unusual meal is done for gourmets and would satisfy the gourmands.

Type : hot first course

Banyuls Spiny lobster

Ingredients and Preparation

langoustes Recipe for the Banyuls Spiny lobster

Banyuls Spiny lobster

Ingredients (2 personnes)

  • 2 Spiny lobster
  • 1/2L of Banyuls or Maury,
  • 1 onion,
  • 2 garlic cloves,
  • 1 bouquet garni,
  • 1 glass of cognac,
  • 1 spoon of flour,
  • 1 spoon of tomato concentrate,
  • olive oil,
  • salt, parsley et pepper.


Cut the tail of the raw spiny lobster into slices. Faire revenir l’ail and choped onion in the olive oil with the spiny lobster slices. Pour the Cognac et flambez-le, add the flour, the tomato concentrate, the parsley, the bouquet garni, the Banyuls or Maury by drip (follow this order). Check the seasoning. You can add some CARVI. Let simmer 1/2H (burner at medium) and another 1/2H (burner at minimum) to get a creamy sauce.

¡Chief Notes!

You can also use buckling but be careful. Wait for 10s after the addition of cognac before lighting.


This first course could be accompanied by the Cotes du Roussillon white wine “Les Pierres Plates 2006″ from Terrasson or the “Chablis 2005″ form the Caves du Sommelier.

Recipe suggested by C.R. de Corsavy

Recipe of Catalan marinated red peppers

Marinated red peppers are eaten as first course. They can be served with toasted bread and garlic: the Pa amb tomaquet and fresh anchovy (from Collioure). They also can be eaten in a salad.

Type : cold first course

Marinated red peppers

poivron Recipe of Catalan marinated red peppers

marinated red peppers

Ingredients and Preparation


  • 2 red peppers
  • 2 garlic cloves
  • olive oil
  • Herbes de provence

Preparation (one day)

Wash the red peppers and cook them: oven, barbecue. Slice thinly the garlix. When the red peppers are cooked, they are easy to peel. Cut them in quarter and put the slices in a dish. Scatter garlic and herbes de provence on the peppers and cover with olive oil. Leave to marinate one day then take them out of the marinade and dry them a little bit.


For the red peppers, it is also possible to cook them in the microwave for 10 minutes at maximum power. Follow and get rid off the steam if necessary (be careful, it is hot). Let cool down 10 to 20 minutes. Then they are easy to peel. Preparing the red peppers with the microwave is easy and quick.

Type : entrée chaude

Rougets à la Catalane

Ingrédients et préparation

Ingrédients (4 personnes)

  • 6 gros rougets
  • 1 décilitre d’huile d’olive
  • 8 gousses d’ail
  • 1 bouquet de persil
  • 250 grammes d’anchois
  • 1 bouquet de persil
  • 2 tomates
  • 60 grammes de beurre
  • 6 tranches de pain
  • 1 pot de beurre d’anchois
  • 1 poignée d’olives noires dénoyautées
  • persil


Videz les rougets. Placez-les dans un plat allant au four, arrosez d’huile, salez, poivrer.

Dans une casserole récupérez le jus de la cuisson des pois­sons, ajoutez l’ail, le persil, les anchois, les tomates et le beurre. Travaillez ce mélange et laisser cuire à feu très doux pendant 5 minutes.

Faire dorer le pain avec un peu d’huile d’olive.

Dans le beurre d’anchois, incorporez les foies cuits des rougets. Travaillez la pâte pour la rendre très fine.

Tartinez les tranches de pain froides avec ce mélange. Disposez ce pain sur un plat de service chaud.

Mettez un rouget sur chaque tranche de pain.

Nappez chaque rouget avec la préparation. Garnissez avec les olives noires et le persil. Servez très chaud.

Recipe of Bunyetes


Recipe of Bunyetes

bunyetes 253x300 Recipe of Bunyetes


The Bunyetes are galettes fried in oil and sugared that are eaten for Easter. Closed to the “oreillette provençale”.
Preparation time :  Cooking time : 10min Total : 


Ingredients et preparation


  • 1 kg of flour
  • 6 big eggs
  • 30 g of baker yeast
  • 150 g of butter
  • 10 g of salt
  • 100 ml of orange blossom water
  • zest of 2 or 3 lemons
  • 500 g of sugar
  • oil


Combine the tepid melted butter with the yeast. Beat the eaggs with the orange blossom et fin grated lemon zests, than pour the flour in a bowl, add salt and the mix (eggs, orange blossom and lemon zest).
Mix to get a pastry ball . Then knead the pastry on the floured work surface.
After 40 à 45 mn of kneading, leave aside the pastry under cover for 2 to 3 hours.
To get round bunyetes, flatten the pastry ball and cut round slices using a glass. Roll out the round slices into  disks as thin as possible using a rolling pin (or the old-way on the knee and the palm).
Fill one third of a deep and large pan with oil. Put each bunyetes in the boiling oil to glaze each side.
Remove and add sugar immediately.

Catalan cream

Recipe of Catalan cream

Type : dessert

Ingredients et preparation


- 1/2 liter of milk- 1 egg and 2 egg yolks – 75 g of sugar- 15 g of corn flour – 1 cinnamon peel – 1 vanilla stick – zest of half of a lemon – brown sugar


Heat up 80 cl of milk with the cinnamon stick and the lemon zest.
Mix the egg yolks with the milk then beat with a  whisk until pale and creamy.
Add the boiling milk on the mix and, stir well.
Dilute the corn flour in 20 cl of cold milk, mix to avoid lumps.
Add the corn flour to the first mix while still warm and beat. Remove the cinnamon stick.
Pour everyhting in a saucepan used to heat up the milk and cook while stirring regularly.
The cream must not boil, it’s going to thicken.
At the end of the cooking, pour the cream into ramekins and let it cool down.
Heat up the broiler (if you don’t have one, you may use a blowtorch or an iron for cream).
Dust the top with brown sugar and place the ramekins under the broiler to caramelize the sugar.
Serve immediately.

Recipe of the Rosquilla

Recipe of the Catalan rosquilla

rousquilles 253x300 Recipe of the Rosquilla


The rousquilla are small rond biscuits coated with lemon-falvored icing that you eat with abandon with a coffee or for the afternoon tea.
Type : small biscuits
Preparation time :  Cooking time : 1h15min Total : 

Ingredients and preparation


the biscuit :

  • 150g of sieved flour,
  • 45g of icing sugar,
  • 45g of butter,
  • 15g de honey,
  • 2 soup spoon of milk,
  • 1 coffee spoon of baking powder
  • 1 egg yolk,
  • 1 soup spoon of orange blossom

le glaçage : 

  • 1 egg white,
  • 70g of icing sugar
  • 35ml of water
  • 2 soup spoon of lemon juice


Cut the butter in small cubes. Mix the butter, the flour, the baking powder and the icing sugar. Crumble the mix.
Add in the egg yolk, the honey, the milk and the orange blossom. Beat to get a supple but firm pastry.
Place 1 hour in the fridge.
Roll out the pastry with a rolling pin until the pastry is 0.5cm thick.
Cut the pastry with a cookie cutter (you can use a glass for example).
Put them on a greased baking sheet et cook them in the middle oven rack at 180 °C
While cooking, prepare the icing : beat the egg whites until stiff and cook the sugar to get a syrup.
Add the lemon juice to the syrup and then, while beating very sharply, add it to the egg white, the egg white should stay firm and white.
Once baked, soak generously each rosquilla into the icing.
Put on a grill and let dry in the oven turned off and open.

Recipe from the Vallespir

The “Rosquilla” do not have a crown shape to keep a soft and creamy center. Moreover they are flavoured with aniseed.

Bras de Gitan recipe

The “bras de gitan” traditional recipe

brasdegitan 253x300 Bras de Gitan recipe

gâteau bras de gitan

The Bras de Gitan is a sponge cake rolled with South-flavored pastry cream.
Preparation time : Baking time : 10 Total :


For the sponge cake (30x30cm pan)

  • 5 egg yolk
  • 100 g of sugar
  • 100 g of sieve flour
  • 5 eggwhites
  • Grand Marnier

For the pastry cream

  • 4 egg yolk
  • 125 g of sugar
  • 70 g of flour
  • 1/2 liter of milk
  • 1 vanilla pod


Pastry cream preparation

Warm the milk in a saucepan with the vanilla. Beat egg white with sugar in a deep pan until pale and creamy. Add the flour and mix well. Add the boiling milk and beat using a whisk. Put back in the saucepan and cook while stirring constantly until boiling. Beat to lighten the mix and then let it cool down.
Add some Gand Marnier to give an orange taste

Sponge cake preparation

Cover the baking sheet with a greaseproof paper and sieve the flour. Beat egg yolk with sugar until pale and creamy then keep it aside.
Beat the egg white until very stiff (add a few drops of lemon juice to help). Add 20g of sugar and beat. Add the egg yolk onto the egg white and mix carefully with a spatula while adding the flour little by little.
Spread and smooth the surface of the blending onto a baking sheet. Put in the warm oven immediately at 190°C. Check the baking by digging the tip of a knife into the pastry. When it comes out dry and the pastry becomes glazed, take the cakef from the oven and put it on a grill.

Cake preparation

Put the pastry onto a wet dishcloth laid on the working surface. On the pastry , spread a large layer of pastry cream. Rolled carefully the pastry by holding with the wet dishcloth during a few minutes.
Cut each end and put the cake in the fridge. Before serving, dust with icing sugar.

Recipe of the Boles de Picolat

The Boles de Picolat

boles picolat Recipe of the Boles de Picolat

Boles de Picolat



The “Boles de Picolat” are meatballs served with haricot beans and spicy tomato sauce with green olives, ceps or pin nuts. Ther are as many recipes as families !! but they are always delicious.

Type : warm meal, meatballs with tomato sauce and haricot beans
Preparation time : 2h30 
time : 2h
Total : 4h30 min

Ingrédients (5 personnes)

  • 400 g of ground beef
  • 300 g ground pork
  • 120 g of chest pork cut in cubes
  • 2 eggs
  • 4 garlic clovbes
  • 2 onions
  • salt, pepper et parsley
  • 1 slice of dry bread
  • 100 of lardons
  • 5 tomatoes or 1/2 liter of tomato pulp
  • 200 g of stoned green olives
- des ceps
  • 1 bouquet garni
  • flour et olive oil
  • 800g of haricot bean soaked the day before

For the tomato sauce:

  • 100 g of mirepoix (carrot and oinion cut in cubes),
  • 50 g of chest pork,
  • 30 g of flour,
  • 65 g of condensed tomato,
  • 50 cl of veal base,
  • 3 garlic cloves,
  • 1 bouquet garni
  • 200 g of stoned green olives


Soak the ceps in a bowl of tepid milk. When they are well soften, take them out and soak the dry bread in the milk.

Remove the water from the haricot bean and put them in a cooker. Half-fill with water, add the bouquet garni and the garlic cloves. Season with salt and pepper, cover and cook on a low heat for approximately 1h30 (until the bean are cooked).

Brown the mirepoix and the chest pork in olive oil. Then puis dust with flour to allow the thickening. Add the tomatoes (peeled, seeded and cut in four) (or the tomatoe pulp). Let reduce the mix so that it melts and thicken.

Bake a few minutes and let cool down. Cut the tomatoes in big slices, add them to the mix. Moisten with the veal base and boil. Peel the garlic and add it with the bouquet garni and season. Bake covered for 1h30.

In a bowl, mix by hand the beef, the ground pork, the dried inside of bread, the eggs, the slice thinly mushrooms (keep some for the sauce) and 3 chopped garlic and parsley soup spoons. Add salt and pepper.

Make up the farce balls, as round as possible (5 ou 6 cm of diameter).  Flour them so that they would not stick.

In a pan, make the carved onions slightly with some butter. Then settle them and keep them. Sear the meat balls in hot olive oil. Keep them separated. Cook them on every sides.

Add the boles and the remaining ceps to the tomato sauce. Boil and bake covered and at low heat for 30 à 40 minutes. Check the cooking.

¡ Tricks !

You can form the  ‘boles’ with the hand slightly wet so that you don’t need to flour them.

A variant can be done by replacing the ceps by pine nuts.
It is possible to add hot pepper or cinnamon on the haricot bean.