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.

To be continued >

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:

Chicken and juice rice

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. 

Beef and cardoncello mushroom

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...

Arròs del Senyoret

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.

To be continued >

Fuet Mitjans

I think I am not mistaken if I say fuet is tje most popular catalan cold. So, it is subject of productions of regular or low quality because the only that matters is production figures. But the ones of Mitjans is different.

It is a fuet made with high quality pork, with the needed quantity of fat. It is mixed with winter black truffle and it is cured the time needed.
The result is a fuet with a balanced taste and an important scent and flavour to truffle. It is soft but not raw.
So good for be eaten alone, with bread with spread tomato or for use in a recipe where fuet is important.

Fuet millefeuille

Peel half a fuet and cut it tiny. Add three grated small tomatoes and a bit of oil. Mix and let it sit for five minutes. Meanwhile, flatten four bread slices until they be thin. Cut in little rectangles and toast them. On a toast put some points of red pepper jam and a layer of fuet. Cover with another rectangle an repeat. On the third rectangle, finish with a little bit of fuet and some oil.

"La Granja " mini-madeleines

People of de "La Granja" trusted again in my sense of taste for tasting a new line of products: delicious mini-madeleines.

These sweets, specially made for the children, were developed in collaboration with Fundació Alícia, for creating products more healthy than the ones designed for the youngest ones. This rise in nutrirional quality (in addition to the usual one because of their ingredients) has been achieved by adding vegetables and youghourt. Yeah, vegetables in sweets:

- Strawberry mini-madeleines
They have beetroot. They have a delicate strawberry scent that make them fresh.

- Banana and choco-chip mini-madeleines
They have coconut and carrot. Although they could seem heavy, they are very light. The combination banana and chocolate is a sure bet.

- Tangerine mini-madeleines
They have pumpkin. Very fresh! They have a delicious citric touch.

They are, as I said before, delicious and quality products, but they also have a plus:the collaboration with L'Espiga, an NGO that works with disabled people for they get an autonomous life.

And I not only ate them. I also cooked some recipes with them:

Cup banana cheesecake

Mix 170 gf of cream cheese with 150 gr of banana puré (mash ripe banana). Put in a cup a little bit of banana and choco-chips madeleine in pieces. On it, add the banana and cheese mixture. And finish with toffee and caramelized banana (with caramel made with sugar).


Strawberry cheesecake in parts

Mix 125 gr of cream cheese with a soup spoon of strawberry sauce. On a dish, put a layer of strawberry sauce and put two small quennelles of cream cheese and strawberry mixtute and some pieces of strawberry madeleines.


About orange color

In a pot, put some small dices of apricot. On them, add mango yoghourt, a little bit of tangerine mini-madeleine and orange blossom honey.

Arrels del Vi 2018

2018 is the year that "Arrels del Vi" has also presence in Barcelona.

This fest of D.O. Empordà is always celebrated at the Empordà, having Castelló d'Empúries as the place of the big event. But they decided to carry the wine wonders they produce to Barcelona, so many of us can taste wines that are not usual in Barcelona restaurant wine lists because it seems the quality of the restaurant is measured by the percentage of "Rioja" and "Ribera del Duero" in the list.

A quite significant number of wineries came to Palau de Mar de Barcelona to expose their productions.

The truth is anybody could make a vast tasting, with different varieties and wineries... But, personally, I chose to taste a delicious Empordà wonder I love: the Garnatxa de l'Empordà.

It is a sweet wine good as aperitif or at dessert time... That's good because it is a good way to have a correct wine for the last part of a meal. And D.O. Empordà has extraordinary sweet wines.

From these wonderful wines, I would love to remark three of them I liked so much.

First one, "Sol i Serena" by Cellers d'en Guilla, a wine 3 years in demijohns in a process of "sol i serena" (covered by sun and night). It is so good as aperitif. Later, some are in cask where they become a wine for dessert: the "Garnatxa". I did not taste this last one.

In second place, "Torre de Capmany Garnatxa" from celler Pere Guardiola, a classical example of what have to be a "Garnatxa de l'Empordà", with all its scents and flavours.

And "Sinols Garnatxa" by 'Empordàlia... Pure honey!!!! A sweet nectar not not overly sweet at all. It was so fresh and delicate. It was the one I loved most.

And, of course, all in company of one of the most well known products from the Empordà: "les anxoves de l'Escala".

All Those Food Market 2018 - Spring (and 2)

The All Those Food Market spring edition had cheese as star product.

It was the "Crua", a show of raw milk made cheese produceers.

It can be found from the Montserrat mató by Cal Pujolet ...

... until Cal Majuba cheese, with a fungus cover that give it a delicious taste.

The proposal of La Xiquella, was delicious ice cream made with their cheese.

Also, in this cheese special it was Delacrem, by Massimo Pignata. He brought some ice cream made with cheese.

The first one I experienced was ice cream made with smoked goat cheese with honey. It was so versatile, because it was not sweet enough to be identified as usual ice cream. I found it could be a wonderful base for savory recipes (putting some iberian ham on the top, for example) and for sweet ones (adding fruit).

The other one I tasted was one with mató, honey and nuts. So delicate, creamy... a wonder!!! And combined with strawberry ice cream...