Cherry coca (Catalan cherry brioche)

Ingredients:

• 500g flour
• 25g fresh baker's yeast
• 150 ml milk
• 50g butter (room temperature)
• 4 eggs
• Sugar
• Salt
• 500g cherries aprox.

Preparación:

1. Warm the milk and disolve the yeast.
2. Add flour, 80g of sugar, 3 eggs and a pinch of salt.
3. Mix well until it is a dough based. You can use a electric mixer.
4. Roll out the dough (1 cm thick) with rounded shape top of vellum on the baking sheet. You decide if you want individual coques or a large one.
5. Place cherries, washed and dried, on the top. Put them very close next to each other and press them well . Remove the bone or not is up to you. The traditional recipe doesn't pit the bone and then eat carefully! hehehehe.
6. Cover with a cloth and let it rest at room temperature for 1 hour. It will double its size.
7. Whisk and paint the surface with the remaining egg.
8. Sprinkle liberally with sugar
9. Preheat the oven to 180 ºC and bake for 15-20 minutes or until the cocque is golden brown. 
10. Remove from oven and let cool on a wire rack.

And enjoy!!

Puff pastry

Ingredients:

• 250 gr. flour 
• 75g. lard 
• 75g. butter 
• 90 ml of ice water. 
• l0 ml lemon juice 
• 1 teaspoon salt

Directions:

1. Break the lard and butter into small pieces and reserve in the fridge. 
2. Sift the flour with the salt and put in a cold bowl, add the butter, lard, water and lemon juice. 
3. Work the ingredients with fingertips until a you have a firm rough dough.
4. Stretch with the roller onto a lightly floured board to forming a rectangle.
5. Fold the dough into three parts, helping with both hands; joining the edges slightly pressing with a finger. 
6. Give the dough a back turn and stretch the dough again forming another rectangle, folded into three parts and join the edges as before. 
7. Place dough in a bowl and introduce in a plastic bag. 
8. Chill in the fridge for 30 minutes. Stretching, folding and joining the edges twice. 
9. Chill in the fridge for another 30 minutes before rolling to use.

                                                                                 

Chocolate syrup

Ingredients:

• 250g cocoa powder
• 375ml water
• 375g sugar
• Pinch salt
• 1 teaspoon vanilla flavor.

Directions:

1. Combine the ingredients (less the vanilla) together in a saucepan over low heat.
2. Whisk constantly until the mixture thickens and begins to simmer. 
3. Remove from heat and stir the vanilla into the sauce. 
4. Serve warm or cover and refrigerate until serving.

And enjoy!!

Gazpacho

Ingredientes:

• 2 garlic cloves
• 1 italian green pepper 
• 1/2 red bell pepper
• 1 medium cucumber
• 4 very ripe tomatoes
• 1/2 day-old white baguette
• 2 tablespoons olive oil
• Salt to taste
• Wine vinegar to taste
• Cold water

(To 4 serves)

Preparación:

1. Soak break for 30 minuts in a bowl with water to cover. Squeeze out moisture with your hands. Remove all the water you can.
2. Peel the garlic.
3. Remove the seeds in the pepper.
4. Peel the red pepper and the tomatoes with a vegetable peeler.
5. In a large bowl, chop and add the garlic, peppers, 2/3 cucumber, tomatoes, bread, olive, salt and vinegar.
6. Purée all in a food processor until very smooth.
7. Add the cold water until it has the desired consistency.
8. Season to taste with sal and vinegar.
9. Chop the cucumber very tiny and add like a topping.
10. Chill gazpacho in refrigerator for at least 2 hours. Cover with cling film.

And enjoy!!

Gazpacho

Ingredientes:

• 2 garlic cloves
• 1 italian green pepper 
• 1/2 red bell pepper
• 1 medium cucumber
• 4 very ripe tomatoes
• 1/2 day-old white baguette
• 2 tablespoons olive oil
• Salt to taste
• Wine vinegar to taste
• Cold water

(To 4 serves)

Preparación:

1. Soak break for 30 minuts in a bowl with water to cover. Squeeze out moisture with your hands. Remove all the water you can.
2. Peel the garlic.
3. Remove the seeds in the pepper.
4. Peel the red pepper and the tomatoes with a vegetable peeler.
5. In a large bowl, chop and add the garlic, peppers, 2/3 cucumber, tomatoes, bread, olive, salt and vinegar.
6. Purée all in a food processor until very smooth.
7. Add the cold water until it has the desired consistency.
8. Season to taste with sal and vinegar.
9. Chop the cucumber very tiny and add like a topping.
10. Chill gazpacho in refrigerator for at least 2 hours. Cover with cling film.

And enjoy!!

Soja bechamel

Ingredients:

• 750gr soja milk room temperature, never cold from the refrigerator.
• 50g butter/margarine
• 100g wheat flour
• Salt
• Pepper
• Nutmeg

Preparation:

1. First sift the flour, to remove lumps and impurities that may have.
2. Heat a saucepan over medium heat and add the butter until completely melted.
3. Add flour gradually, and with the help of a whisk, stir until completely blended.
4. It should be a yellowish creamy mass, keep a few minutes over medium heat without stirring, so that the flour is cooked through (if the flour is well cooked, will be the most savory bechamel).
5. Pour the milk slowly and keep on low heat for several minutes, stirring continuously, until the bechamel acquire the desired texture. Add a pinch of salt, a little nutmeg and a little ground pepper.

If too liquid, keep longer simmering, and if too thick, add a little milk and stir until it is perfect.

And to enrich your recipes !!

Limoncello

Ingredients:

• 500g de lemons 
• 500ml alcohol to make liqueur
• 775ml still water
• 400g de sugar

( 1,2 litre of Limoncello)

Directions:

1. Clean and zest the lemons with a vegetable peer. So there is no white pith on the peel, it is too bitter
2. Fill a glass bottle with the alcohol and the lemon zest.
3. Seal each bottle with a cork and let it sit for 21 days in a cool dark place.
4. After that, combine the sugar and the water in a saucepan over medium-low heat. 
5. Let boil for 15 minuts without stir it, to get the sugar syrup.
6. Remove from heat and let the syrup cool completly.
7. Strain the liqueur through a mesh strainer (coffee filters or cheesecloth) into the sugar syrup.
8. Transfer the limoncello to glass bottles and place the bottle into the freezer.

And enjoy!!