184 catalana catalan burnt Recipes

sugar, water, egg whites (about 7), cake flour, sugar, baking powder, salt, egg yolks, canola oil, water, vanilla extract, cream of tartar, butter, divided, cake flour, salt, sugar, milk, vanilla extract

spanish extra virgin olive oil, gravenstein apple, peeled, cored, and cut into 1/4 inch cubes (read *note), pine nuts, seedless dark raisin, salt , plus more to taste, fresh baby spinach, washed and patted dry (i use a salad spinner)

sugar, egg yolks, cornstarch, cinnamon stick, lemon , rind of, grated, milk

raisins (golden or dark ), fresh spinach , tough stems removed, fragrant extra virgin olive oil, whole small peeled garlic cloves, lightly mashed, pine nuts, coarse salt & freshly ground black pepper (kosher or sea)

milk, peel of 1 lemon (yellow part only , cut into thin strips), peel of 1 orange (orange part only, cut into thin strips), cinnamon sticks, vanilla extract, egg yolks, sugar, nutmeg, cornstarch, cornstarch

milk, orange zest, cinnamon sticks, salt, egg yolks, sugar, plus extra for caramelizing, cornstarch, vanilla extract

chicken pieces, diced tomato, onion, chopped, spanish olive oil, green pepper, chopped, mushrooms, sliced, garlic cloves, minced, salt, tomato sauce, roasted red pepper , strips, chopped parsley, cooked rice (to serve )

egg yolks, superfine sugar, corn starch, whole milk, ground cinnamon, nutmeg, freshly ground, lemon , zest of, grated, demerara sugar

egg yolks, sugar, plus 3 tb for sprinkling on top to make caramelized crust, lemon , zest only, zest into strips, cinnamon stick, tb corn starch, hardware needed, vegetable peeler, qt saucepan, strainer, custard ramekins

eggs yolks, caster sugar, milk, grated lemon rind, cinnamon stick, cornflour, caster sugar, extra

whole milk, x 1-inch) strips fresh lemon rind, cinnamon stick, sugar, divided, cornstarch, salt, egg yolks

potatoes , scrubbed, almonds, white sugar, egg white, chopped almonds

potatoes, cubed, ground almonds, white sugar, lemon zest, pine nuts, egg yolks, beaten, cornstarch, egg whites, beaten

egg yolks, sugar, divided, vanilla extract, heavy whipping cream

sugar, water, raw spanish peanuts with skins (no substitutes)

olive oil, chopped onions, salt, freshly ground black pepper, fresh squid, cleaned and cut into 1/4-inch pieces, spanish brandy, tomato paste, dry white wine, clam juice or seafood stock, shrimp, peeled and deveined, fresh sea bass fillets, sliced into 1/2-inch slices, angler fish fillets, sliced into 1/2-inch slices, scampi, peeled, dozen clams , scrubbed, dozen mussels , scrubbed and debearded, recipe picada (see recipe from above), chopped fresh parsley leaves, crusty bread

firm tofu, shredded carrot, chopped bok choy, chopped water chestnuts, chopped bamboo shoots, chopped garlic chives, garlic, peeled and minced, dark soy sauce, sesame oil, salt, potsticker or gyoza wrappers, oil for frying the dumplings, drain the tofu , cut into cubes and mash. wash and prepare the vegetables. combine the tofu with the remainder of the ingredients and seasonings., lay out 1 of the gyoza wrappers in front of you ., dip your finger in the water and moisten the edges of the wrapper., place a heaping tsp of filling in the middle of the wrapper ., fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (you may want to use a cornstarch/water mixture to make this easier)., heat 2 tbsp oil in a large skillet or wok.when oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). without turning the dumplings over, add 1/2 cup of water and cover. cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed., serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.

raw brown sugar, whole milk, heavy cream, raw brown sugar (muscovado), lime , zest only, orange , zest only, cinnamon stick, egg yolks