ALL PYRENEES Best Food, Nutrition And Diet

 3. Pig Fat. In reasonable quantities, the favorite product of many has a positive effect on the skin of the face- namely that it makes it cleaner.

 It is important not to forget about one thing: if you ate something bad in the evening, your face will surely remind you of it in the morning. Therefore, you should try to include healthy food in your diet and will look amazing in the morning.

 Cherry pie – the traditional recipe with the addition of whole wheat flour (step-by-step with photos). Pies made according to this recipe are very tasty, fluffy and fragrant, and will especially appeal to fans that bake with whole wheat flour. Since it is quite difficult to work with, we added good-quality wheat flour. And as a fat component, we used high-quality pork lard. However, if you are used to making the dough for pies entirely of white flour and margarine, it won’t hurt.

 For the filling, fresh or frozen cherries are used – about 700g. In order to prevent the cherries exuding too much liquid, (which when baking prevents the dough from rising) they need to be sprinkled with 1 tablespoon of potato starch.

 Before you prepare the cherry pies, warm a little milk. The egg and lard should also be at room temperature.

 If you use margarine, melt it in a pan until slightly warm. Once this condition is met, start preparing the dough.

 1. Sift and mix both types of flour into one container. Add the yeast. Add salt and sugar to the dry mixture.

 9. Stir first with a spoon, and then manually with your hands until the dough begins to come unstuck from the hands, form into a stable ball and becomes stretchy.

 10. Return it to the same container and place in a warm oven. The temperature should be within 30.

 11. When the dough has risen (the process takes about an hour), add the starch into the bowl with the cherries and mix thoroughly.

 12. After about an hour, the dough should have risen to be at least twice as big as it was.

 14. Manually pinch off the portions you want to make. If you want to make large cakes, their weight must be about 60g each, in which case you will make 12 pieces.

 22. In 20-30 minutes. the cakes will noticeably increase in volume. It means it’s time to bake them. The baking temperature for an electric oven – 10 min at 150.

 23. While the pies are baking, mix 2 tablespoons of strong black tea or regular drinking water with 1 tablespoon of sugar. It’s the icing to give the cakes a delicious appearance.

 24. After 10 minutes, open the oven door and carefully spread the sweet icing over the tops of each pie.

 25. Lower the baking temperature to 130, and leave the pies to cook until well browned for 5-7 minutes. After this time, remove them, take them off the baking sheet and cover with a clean towel.

 Leave the finished cakes to cool down and after 1-2 hours they will be ready to eat with tea or milk.

 The calçotada is a food event that has become the most typical and traditional way of eating calçots (type of green onions), strongly tied to celebratory gatherings. In Valls (Catalonia, Spain), the city where the calçotada originated, it is celebrated at the end of January, since the year 1982, it is the most famous event of calçotada. Calçotades usually take place from the end of autumn to March or early April, depending on the season.

 The first dish of a typical calçotada menu is calçots (usually between 10 to 20 per person), served wrapped in newspaper to keep the temperature, served with a typical sauce, called salvitxada or romesco. Followed by grilled meat with toasted bread, accompanied by red wine or cava.

Food

 The calçots are served directly from the grill and it is necessary to peel them and dip them in the sauce. For some years now, especially in restaurants, it is customary to put on a bib to avoid spoiling clothes, but traditionally they were not used.

 The high season of calçotada is in the months of February and March, although calçots are already eaten from early winter.

 It is believed that this meal originated in the town of Valls. At the end of the 19th century, a farmer from this city, known as Xat de Benaiges, discovered a special way of growing white onion: it was planted so that only half remained not covered with soil, and as it grew it was covered with more soil. This action of covering with soil is known in Catalan as calçar, and it is what gives the calçot its name.

 Although in Valls and its region Calçotada is celebrated since the beginning of the 20th century, this meal became popular in the middle of the last century. Thus, over the years, calçotada has become a typical meal of the Alt Camp region and has also extended to neighboring counties (Tarragonès, Baix Camp, Conca de Barberà and Penedès). Today, this tradition is even more widespread reaching even Mallorca and Northern Catalonia.

 Before cooking the calçots, the longest leaves are shortened and a piece of root is cut off. Then, without washing or removing the soil, they are grilled on live fire, traditionally of grapevine clippings. Once cooked, they are wrapped with newspapers so they can soften and keep warm. They tend to be served still wrapped in the paper and laid on a tile.

 It’s impossible to imagine autumn without an abundance of brown and greenish tomatoes in the markets. As the colors of summer fade away, the richness of the vegetable palette reduces to naught… So, if the red tomatoes are gone, let’s prepare green tomatoes!

 As green tomatoes have their own unique, unforgettable taste and elastic structure, it means they are perfect to add a “crunch” with boiled potatoes instead of pickled cucumbers. Pickled green tomatoes with garlic are perfect for meat-kebabs or baked ham, and as a separate vegetable garnish with a pronounced and bright taste. Green sauerkraut tomatoes instantly evoke an appetite and are perfectly stored for a long time!

 As green tomatoes have their own unique, unforgettable taste and elastic structure, it means they are perfect to add a “crunch” with boiled potatoes instead of pickled cucumbers. Pickled green tomatoes with garlic are perfect for meat-kebabs or baked ham, and as a separate vegetable garnish with a pronounced and bright taste. Green sauerkraut tomatoes instantly evoke an appetite and are perfectly stored for a long time!

 1. Wash the green tomatoes with boiling water. With a sharp knife make a 1cm cross incision on the opposite side to the stem. Alternatively, cut the top of the tomatoes and gently pick the flesh in the middle to form a place for the filling of greens and garlic.

 2. Prepare the stuffing – put garlic, herbs, red hot pepper flakes in the chopper or you can take the usual small pod of fresh chili pepper. Remove the seeds from it and then the sharpness will not be so pronounced, but if you want to keep it spicy, leave the seeds in.

 5. To make the brine, put salt and sugar into hot water. If you harvest large amounts of sauerkraut green tomatoes, for example, in barrels or buckets, remember the proportion for them: for 10 litres of water, take a 0.5-litre jar of large non-iodized salt and 0.5-1 Cup (250 g) of sugar. Cool the brine to a warm temperature.

 6. Fill the chosen container with warm pickle stuffed green tomatoes. They need to be put in a suitable dish for fermentation – plastic, glass or enamel will work best.

 7. As the tomatoes begin to bob to the surface, it is better to keep pressing them down so that they are always under the brine.

 8. After a couple of days, the brine will begin to turn cloudy. Lactic acid will begin to form, which will start the fermentation process. Leave the tomatoes for another 1-2 days, taste them, and if as required, remove the oppression and move it into the cold. In the cold, the stuffed green tomatoes can be stored for a very long time.

 Catalan cuisine is part of Mediterranean cuisine and its typical example. Most often references are made to the food of Catalonia and Northern Catalonia, and occasionally Andorra but some contemporary authors like Josep Pla, Jaume Fàbrega, Eliana Thibaut i Comalada, Ferran Agulló and the English-language writer, Colman Andrews, talk about shared gastronomy throughout the Catalan cultural area, including the Valencian Community, Balearic Islands, La Franja and Andorra, and therefore it would be best referred to as the cuisine of the Catalan Countries.

 Other authors consider, however, that there are different Valencian and Balearic cuisine. On the other hand, the governments of the Valencian Community and the Balearic Islands, do not support this interpretation, although they do not declare otherwise, while the Generalitat de Catalunya gives various views depending on the source consulted.

 On the other hand, it is worth mentioning the local presence of, to varying degrees, different cuisines, such as xurra (from the comarques xurres of Valencia and Canal de Navarrés), castellana (from Baix Segura, the Vall de Cofrents and La Plana from Utiel, as well as parts of Alto Vinalopó, Vinalopó Mitjà) and Occitan cuisine from the Vall d’Aran and Fenolleda. It should be also added that Catalan cuisine has left its mark in Murcia thanks to its historically Catalan population and the historical contact between Murcia and Valencia.