Boil the potatoes in their skins. Then, peel and press or grate.
Fruits thoroughly wash and cut into medium-sized pieces.
Potatoes and salt in a bowl, mix the flour, egg and prepare dough from which we associate roller. This, in turn, cut into equal pieces and carefully wrap each plum. Cook for in a boiling lightly salted water. Cook until the dumplings rise to the surface.
Potato dumplings with fruit split plate, slice of butter and sprinkle with sugar (even vanilla) or cocoa powder.
Ladislav’s mother secret pro tip: boil the potatoes and let cool overnight so the dough doesn’t become sticky.
Dema’s mother, who is Palestinian, learnt this baklava recipe from a Lebanese woman while living in New York city, whereupon Dema learnt it already living in Hamburg, and came all the way down to Barcelona to share it with us. The world of food is simply amazing.
The first thing that comes to mind when foreigners think about Spanish food is the almighty paella, but, while arguably a perfect dish, my favorites are variations like the fideuà or arròs negre, which pass under the radar and so keep the quality of well-kept secrets. This recipe is taken from a book from the most famous Catalan cook, Ferran Adrià.
Fast and easy way to preparea a soba soup with few ingredients.
Serves: 2 people
200 gr. of fresh shiitake mushrooms
150 gr. of soba (or any kind) noodles
1 big garlic clove
2 green onions
Cut the clove of garlic in slices and throw them into a pan with a bit of olive oil. Heat up the pan so the oil absorbs the flavour of the garlic.
Cut the mushrooms in quarters and once the garlic starts to jump, add them to the pan and sauté them for about 1 min, then reserve.
Put about a bowl and a half of water to boil in a small pot with a pinch of salt. Once it starts to boil put in the noodles.
Boil the noodles for the time suggested in the package. Once done do not rinse, just add in a tablespoon of miso paste, the sautéed mushrooms and garlic, and the green onions cut into fine slices, and mix until the miso paste dissolves.