Monday 13th, at Teatre Goya of Barcelona it was celebrated the ceremony of 16 Premi Bon Preu - Esclat, with whom the supermarket chain awarded recipes sent by people who love to eat.
It was a quite funny cerimony, specially, because of the Orquestrina Bon Preu - Esclat.
The jury, composed by Pere Tàpias, Pep Nogué, Magda Carlas and Josep Sucarrats gave the awards to the different categories.
Personally, happy for being part of the finalists at dessert category with the recipe "Coconut and saffron cream with textures".
Put to boil 400 ml of coconut milk, 8 soup-spoons of sugar and some
saffron strands (30 mg). When it boils, add 100 ml of milk with one and a
half soup-spoon of corn starch. When it thickens, strain and let get
cold. In a dish, put a little of coconut cream, a tea-spoon of pineapple jelly, some pomegranate seeds and dust of almond cookie.
It was a quite funny cerimony, specially, because of the Orquestrina Bon Preu - Esclat.
The jury, composed by Pere Tàpias, Pep Nogué, Magda Carlas and Josep Sucarrats gave the awards to the different categories.
Personally, happy for being part of the finalists at dessert category with the recipe "Coconut and saffron cream with textures".
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