12 Jan 2019

Molí de Rafelet (and 3)

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And, with rice, the chocolate rice cream of the line "Dely&Rice"


Alone, it was very good, but I tried some variations:


Chocolate and custard two coloured


It is as easy as cooking chocolate cream as package indicates. Fill half a glass. Before eating, fill the glass with custard (look recipe here) and ground cinnamon.


Chocolate and mascarpone



























Cook chocolate cream as package indicates. Before serving, put some whipped ,mascarpone on the top and some strawberry coulis (here it is the recipe).


Molí de Rafelet is something sure. With its products, you have no doubt there is quality.

Molí de Rafelet (2)

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With Marisma and Bomba, the most used kind of rice used in traditional Catalan cuisine, I had the chance of experiencing Carnaroli, one of the ideal kind of rice for risottos.


Obviously, I cooked:

Mussels risotto


Steam cook 24 mussels. Put out shells and strain the cooking water. Fry a medium spring onion and a little green pepper cut little in a bit of oil. When they are fried, add a garlic clove cut tiny and one soup-spoon of parsley. Later, add two glasses of rice. Move. Add half a glass of beer. When it is reduced, add some saffron threads and mussels water, fish stock or water little by little. Control the level of salt. When rice is almost cooked, add mussels and finish it with a full soup-spoon of mascarpone.


White and green risotto


Fry half a fennel bulb cut in julienne, a medium spring onion and a little green pepper cut little in a bit of oil. When they are fried, add a garlic clove cut tiny and one soup-spoon of parsley. Later, add two glasses of rice. Move. Add half a glass of beer. When it is reduced, add vegetables stock or water little by little. When rice is half cooked, add some cut asparagus and some broccoli. Control the level of salt. When rice is cooked, add a soup-spoon of mascarpone.


Sweet risotto


In a pot, boil four glasses of milk, one stick of cinnamon, one vanilla branch and the peel of a lemon (just the yellow part). When it starts boiling, turn the fire off. Also, make a syrup with one glass of sugar and six sugar soupspoons. In a frying pan, add a little bit of butter and one glass of rice. After a minute, add milk slowly and some saffron threads, Move it constantly. When rice is almost cooked, all the syrup. Finish with a little bit of butter and a soupspoon of mascarpone cheese, mixing all in a bain marie with cold water. If it is too thick, add some cold water until it becomes creamy. Serve cold.



Molí de Rafelet (1)

One experienced Molí de Rafelet rices, there is no doubt the Delta de l'Ebre is an area with excellent products from it. In this case, rice. Thanks to Sandra Gallart (a fan of this brand) I could cook some recipes that, because of rice, they were awesome. Mainly, because of starting with excellent material.


























One of the kinds of rice I cooked was the Marisma, a quite versatile rice because it is good for juicy rice and risottos. Also, ir can be used for dry rice because it is so good. Of course, it is perfect for rice pudding.


With it I cooked some recipes:



Fry a medium spring onion and a little green pepper cut little in a bit of oil. When they are fried, add a garlic clove cut tiny, one soup-spoon of parsley and 100 gr of chicken cut in thin stripes. Later, add two glasses of rice. Move. Add half a glass of white wine. When it is reduced, add a some sweetpeas and one glass of juice (of Fricandó or any stew) and six glasses of water. Control the level of salt. 



Fry a medium spring onion and a little green pepper cut little in a bit of oil. When they are fried, add a garlic clove cut tiny, one soup-spoon of parsley and 100 gr of beef cut in thin stripes. Later, add half tea-spoon of paprika and two glasses of rice. Move. Add half a glass of white wine. When it is reduced, add a handful of sweetpeas and some cardoncello mushrooms and add a little bit of water. Add water little by little. Control the level of salt. When rice is cooked, add a soup-spoon of butter and three soup-spoons of grated Parmiggiano cheese.

Bomba rice is the greatest rice for dry rice recipes, because it "drinks" all flavours in the stock or broth it is cooked in.


Wit bomba I cooked...



In four soup-spoons of oil fry one medium spring onion cut tiny. Later, add one medium green pepper and one little red pepper cut in little dices and a smashed garlic clove with a soup-spoon of parsley. When everything is fried, add a cuttlefish cut little, a tea-spoon of paprika and four soup-spoons of grinded tomato. When tomato has lost water, add half a glass of white wine. After it evaporates, add five tea-cups of rice and mix. Add two times of fish stock than rice and some saffron. After two minutes boiling check the salt. When rice is almost cooked, add 30 mussels without shell and some peeled prawns. Let boil until stock is evaporated.



10 Dec 2018

Fira de la Puríssima, 2018

Another year, and they are 72, at Sant Boi there was the Fira de la Puríssima, an event really great for the city and that attracts thousands of visitors from close cities.



At Parc de la Muntanyeta the was, as usual, the Carpa Fresca with an exhibition of the power of Parc Agrari del Baix Llobregat.











Also, all around the city there were many markets of artisan stuff and, of course, food stuff.









Walking by the green area was admiring fresh groceries and having the chance or carry trees or, even, vine for planting them at the garden or a particular orchard.








And, of course, "Tot begut, tot per beure" organized the fifth edition of craft beer fest...





 ... that married perfectly with close foodtrucks.


3 Dec 2018

All Those Food Market - Christmas 2018

From december 1st to 2nd, at Reials Drassanes de Barcelona there was another Christmas edition of All Those Food Market.




People crowded again the place where this event is celebrated, showing they are waiting for gastronomical proposals offered, in street food...








... or the ones of artisans in food, drinks and gastronomical gadgets.

























And the people of Delacrem did not miss the date, offering new proposals. I, personally, do not miss the chance of tasting their wonders. This time, I experienced a refreshing and light baked apple with cinnamon ice cream and one, specially delicious, made of sweet potato, with a heavenly creaminess and a surpising sensation of warmth.