Escairon Restaurant - Spain - Barcelona
Address: C/Fontrodona,5 - 08004 Barcelona Tel. 93 442 93 29 http:// escairon.restaurantsok.com
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Showing posts from November, 2008
Barcelona Cathedral - Spain Barcelona
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The Barcelona Cathedral is one of the most striking and representative examples of Catalan and Spanish Gothic architecture. It stands in the Gothic Quarter of Barcelona, close to Mons. Taber, the original site of the Roman settlement of Barcino , the origin of the city. The present church was begun in 1298. It stands on the site of buildings of earlier periods. The 20 th century saw the final completion of the two lateral bell-towers, the lantern tower over the west door and the decoration of the west front, now being restores. The Cathedral is dedicated to the Holy Cross, and since the 9 th century Sant Eulalia , martyr, has also been venerated. Her relics are in the crypt, below the high altar.
Barcelona Cathedral - Spain Barcelona
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The Barcelona Cathedral is one of the most striking and representative examples of Catalan and Spanish Gothic architecture. It stands in the Gothic Quarter of Barcelona, close to Mons. Taber, the original site of the Roman settlement of Barcino , the origin of the city. The present church was begun in 1298. It stands on the site of buildings of earlier periods. The 20 th century saw the final completion of the two lateral bell-towers, the lantern tower over the west door and the decoration of the west front, now being restores. The Cathedral is dedicated to the Holy Cross, and since the 9 th century Sant Eulalia , martyr, has also been venerated. Her relics are in the crypt, below the high altar.
Roast Loin of Pork (Scandinavian Way)
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2.7g loin of pork 60g dripping or butter coarse salt 6 cloves 12 small bay leaves Have the loin deeply scored into strips about 1 cm wide. For a crisp crackling: Place the skin side down, in a roasting pan and pour boiling water about 2.5cm. Set the pan just below centre of an oven, Gas mark 8 and cook for 15 minutes. Remove the pan, pour off the liquid and set aside for basting. Grease the pan with dripping and rub the skin of the joint with salt. Insert the cloves and the bay leaves in the score marks. Roast the pork, skin side up, at 180C at 30 minutes per pound. Baste every half an hour. Serve the pork garnished with roasted half apples filled with redcurrant jelly. Traditionally, the Christmas joint is served with red cabbage.
Christmas in Scandinavia
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The Scandinavian's fully enjoy the Christmas season. December 13, is St Lucia's Day. The Swedish children dress up in white and sing carols in the street, candles in hand. There are celebrations for the whole period till the New Year. The tables are laid with rich cakes and biscuits. Spreads of smorgasbord with dishes of herring, ham and smoked pork sausage. The Christmas meal is served on Christmas Eve. The menu usual includes this popular loin of pork which has a crisp crackling.
Christmas in Scandinavia
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The Scandinavian's fully enjoy the Christmas season. December 13, is St Lucia's Day. The Swedish children dress up in white and sing carols in the street, candles in hand. There are celebrations for the whole period till the New Year. The tables are laid with rich cakes and biscuits. Spreads of smorgasbord with dishes of herring, ham and smoked pork sausage. The Christmas meal is served on Christmas Eve. The menu usual includes this popular loin of pork which has a crisp crackling.
Carp in Beer
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1carp about 1.4-1.8 kg 3 tablespoons white wine vinegar 2 chopped carrots 1 chopped leek 1 chopped onion 1 bay leaf 1 clove salt and pepper 175g gingerbread 850 ml brown ale juice and rind of a lemon Clean the carp and leave it to soak for 1 hour in cold water and the vinegar. Put the chopped vegetables, bay leaf, clove, salt and pepper into a pan large enough to hold the carp. Add 1 pint of water. Simmer this stock, under the lid, for 1 hour. Break the gingerbread into cubes and soak in 285ml of brown ale. Put the carp into the stock, with the lemon juice and remaining ale. Cook over low heat for 20 minutes or until carp is tender. Lift out the fish and keep it warm. Strain the liquid, add the gingerbread and boil this mixture rapidly until it has reduced by half. Strain the sauce over the carp and garnish with lemon rind.
Cakes of life (lebkuchen)
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5 cm piece of cinnamon stick 6 whole cloves 4 cardamon pods 1 finger mace 115g blanched almonds, finely chopped 60g candied lemon peel, finely diced, or chopped mixed peel grated rind of 1/2 lemon 2 large eggs 115g caster sugar a few drops vanilla essence 150g plain flour 1/2 teaspoon baking powder rice paper Preheat oven 1890C (350F Gas Mark 4) Grind cinnamon, cloves, the black seeds from thew cardamon pods and the mace until fine. Turn the powder into a bowl and stir in the almonds, candied peel and lemon rind. Whisk the eggs with the sugar until foamy and the whisk leaves a trail across the surface of the mixture. Sieve the flour with the baking powder, and fold it into the egg mixture with the vanilla essence and the spice mixture. Place a sheet of rice paper on each of three baking trays. Space level dessertspoons of the mixture, eight on each tray. Bake in the centre of oven for 15-20 minutes until golden. Leave to cool Makes about 24
Christmas in Germany
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Every Sunday in Advent a new candle is lit. When Christmas Eve comes the Christkind (Christ child) is the traditional bearer of gifts. Christmas fare in Germany includes roast goose or pork with red cabbage, and game such as hare , venison and pheasant. In households, the main dish is carp. The traditional " lebkuchen " (cakes of life) are a festive speciality.
Christmas in Germany
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Every Sunday in Advent a new candle is lit. When Christmas Eve comes the Christkind (Christ child) is the traditional bearer of gifts. Christmas fare in Germany includes roast goose or pork with red cabbage, and game such as hare , venison and pheasant. In households, the main dish is carp. The traditional " lebkuchen " (cakes of life) are a festive speciality.
Tips on how to preserve a homemade Christmas Pudding
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A Christmas Pudding can be kept for up to a year. BUT if made with alcohol, dried fruit and sugar. These act as a preservatives. After cooling, take off cover, pierce the pudding in several places and trickle over 1-2 tablespoons of brandy. Wrap in greaseproof paper, then overwrap in foil or seal in a polythene bag. Store in a cool, dark place; moisten occasionally.
Low-calorie Christmas Pudding
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100g each raisins, sultanas and currants 100g dried ready-to-eat apricots, chopped 90 ml brandy juice of 1 orange and 1 lemon 1 teaspoon each finely grated lemon and orange rind 75 g wholemeal flour 75 g fresh wholemeal, breadcrumbs 50g blanched almonds, chopped 1 large carrot, grated 1 eating apple, peeled and coarsely grated 2teaspoons ground mixed spice 2 eggs, beaten Preparation time: 30 minutes, plus overnight soaking of fruit. Cooking time : 5 hours Storing time: 2 weeks Reheating time : 2 hours. Serves 6-8 Put all the dried fruit, brandy, orange and lemon juice and rind in a bowl and mix well. Cover and leave to soak overnight. Add all remaining ingredients and stir until evenly mixed. Spoon the mixture into a greased 1.4 litre basin, pressing it down, and level the surface. Cover, secure and cook the same way as the rich Christmas pudding. Cook for 5 hours, topping up the boiling water when necessary. Let the pudding cool completely. Remove the wrapping and cover with...
Lamb Christmas Spanish Dish
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900g boned leg or shoulder of lamb 1 red pepper salt and pepper 2 tablespoons olive oil 2 chopped cloves garlic 1 finely chopped onion 115g diced Parma ham 400-450g tomatoes Put pepper under hot grill. Cut lamb into 40-50mm cubes, removing excess fat. Season to taste with salt and pepper. Heat oil in a large, heavy-based pan. Fry garlic until golden. Add onion, lamb and ham. Cook over moderate heat until lamb is browned. Stir the chopped pepper and chopped tomatoes into the pan. Simmer the lamb, covered over low heat until tender. Serve with buttered rice, crusty French bread and a tossed green salad.
Goose and white pudding with small red apples
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1 goose about 4 1/2kg 450g white pudding 1 crushed garlic clove 2 large dessert apples, peeled and grated 75ml port salt and pepper Skin the white pudding and pound it until smooth with the goose liver and garlic. Blend the apples and bind the stuffing with the port. Stuff the goose with the mixture. Prick the skin all over with the skewer, and rub it thoroughly with salt and pepper. Place the goose in a roasting tin and cover with foil. Roast on the lower shelf of an oven, preheated to (200%) (400F) Gas mark 6 Allow 15 minutes to the pound plus another 15 minutes. After 1 hour, drain the fat from the pan and pour 120 ml cold water over the goose. Remove the foil 30 minutes before cooking is complete, and baste the goose every 10 minutes with pan juices. Serve the goose on a thick bed of unsweetened apple puree'. Garnish with polished apples set on cocktail sticks.
Pillowcase Joke
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At the x-ray unit, at a hospital. A nurse took a gown from the pile. She handed it to the patient. He had to undress and put the gown over his head. By mistake. a pillowcase got mixed up with the gowns. When she returned, she found a bewildered man, completely undressed, except for the pillowcase over his head.
The Aardwolf
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The aardwolf , of the savannas of southern and eastern Africa is related to the hyaenas . But it lacks their strong jaws and teeth. It feeds almost exclusively on termites and insect larvae. It varies its diet with mice and eggs of ground -nesting birds. It may gain protection by mimicking the striped coat colouring of the hyaena .
Chowders
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Chowders are thick soups made from fish, meat and vegetables. Soup garnishing for chowders and meat soups: Chopped parsley Thin slices of lemon for fish chowder. For chicken corn chowder: Add 1 ounce of pimiento strips And rashers of diced, cooked bacon. For Salmon chowder, just before serving add cream; heat but do not boil. For ham and corn chowder : Serve with celery croutons.
Broccoli Spears
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350g broccoli, spears, trimmed 1/2 teaspoon salt 4 tablespoons water freshly ground black pepper Arrange broccoli spears, with the stalks towards the outside edges, in a large shallow dish. Add salt to the water and pour over the broccoli. Cover and cook for 7 minutes , then half turn dish and cook for another 4 minutes in microwave. Leave to stand, covered for about 3 minutes. Correct the seasoning, adding pepper to taste, before serving. Serves 4.
Hot Brazil Sundaes
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7 g butter 25 g Brazil nuts , coarsely chopped 4 tablespoons single cream 25 g brown sugar 1 banana, sliced coffee ice cream, to serve Place butter and nuts in a bowl. Cook in microwave for 1 1/2 minutes or until golden. Add cream and sugar, blending well. Cover and cook until boiling, stirring twice. Arrange the banana slices and scoops of coffee ice cream on 2 serving plates. Spoon over the hot sauce and serve at once. Serves 2
Prawn Jambalaya
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1 ounce butter or margarine 4 ounces chopped celery 1 medium onion, minced 1 small green pepper 2 tablespoons wholemeal flour 2 1/4 ounces tomato puree' 1 3/4 pints water 1 teaspoon salt some pepper 2 7 ounce cans prawns 3 to 4 cups cooked rice Melt butter in frying pan Add celery, onion and green pepper and cook until tender. Stir in flour and gradually pour in tomato puree and water mixed together. Add seasoning and cook for another 5 minutes, stirring constantly. Add prawns and heat thoroughly. Serve over rice. Serves 6
Honey Crunch Crumble
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675g cooking apples, peeled, cored and sliced 6 tablespoons clear honey 75 g butter 175g muesli-style breakfast cereal Put the apples in a serving dish and drizzle over half the honey. Place the butter in a bowl and allow to melt. Stir the remaining honey and the cereal, until well coated. Spoon on top of the apples. Cook in microwave for 11 to 13 minutes. Give a quarter turn and cook for another 3 minutes. Serves 4.
Pretty Woman Joke
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A pretty woman dressed in a heavy fur coat went to weigh herself. Asking for some change, she stepped on to the scales. At the sight of the figure on the dial, she gave an unhappy cry, and took off her coat. She put in another coin, but was still unhappy , and this time took off her sweater. Still unhappy she kicked off her shoes this time. Now said the shop assistant "From here on," he said, "it's on me."
Vegetable Loaf
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1 large onion, chopped 4 ounces grated raw carrots 4 ounces finely chopped walnuts 4 ounces dry wholemeal breadcrumbs salt (optional) 2 beaten eggs 1/2 pint evaporated milk Fry onions over low heat in melted margarine or olive oil. Add celery,carrots, nuts crumbs and seasonings. Cook and stir over low heat for about 5 minutes Beat eggs, stir in milk and combine. Turn into a well greased loaf pan. Bake in moderate oven (350F Mark 4 ) until nicely browned about 45 minutes. Turn out on a heated platter. Surround with green peas. Garnish with sliced hard boiled eggs. Serve with mushroom or tomato sauce. Serves 4 to 6.
Healthy Breakfast Salad
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4 hard-boiled eggs 2 ounces diced celery 2 tablespoons salad dressing 1/2 teaspoon Worcestershire sauce 1/2 tablespoon lemon juice 1/2 teaspoon grated onion salt and pepper (optional) 3 thick slices tomato Lettuce Paprika Celery curls Chop eggs coarsely. Add celery, dressing and seasoning. Season salt and pepper if liked Press into large or individual moulds and chill. Unmould on tomato slices placed in a bed of lettuce. Sprinkle with paprika. Garnish with celery curls and additional dressing, if liked. Serves 3
Luncheon Salad Bowl - Vegeterian
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2 pounds fresh asparagus 2 hard-boiled eggs 1/2 cucumber 3 spring onions 2 tomatoes 1 small head lettuce 3 ounces sliced black olives French dressing Wash asparagus, break off tough ends and cook in small amount of boiling salted water until tender. Drain and cool. Slice eggs. Peel and slice cucumber. Slice onions very thin. Cut tomatoes into wedges. Tear lettuce into bite-sized pieces in salad bowl. Arrange asparagus stalks, tomato and cucumber in groups over lettuce. Sprinkle onions over all. Centre with egg slices and sliced olives. Serve French dressing. Serves 5.
Spanish Rice
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4 ounces uncooked rice 3 rashers finely diced streaky bacon 2 tablespoons chopped onion 2 tablespoons chopped green pepper 8 fluid ounces tomato juice salt and pepper Cook rice uncovered in boiling salted water, until tender. Drain . Fry bacon until crisp, remove from frying pan Cook onion and pepper in the same pan until golden and tender. Add rice, tomato juice and bacon. Simmer until tomato juice has been absorbed by rice. Stir occasionally to prevent sticking. Serves 4
Stuffed Veal Rolls
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1 1/2 lbs, 1/2 inch thick cut from fillet - 4 pieces 1 small onion, chopped 2 ounces margarine about 4 ounces dry breadcrumbs some pepper 2 eggs beaten gherkins, coarsely chopped, optional Get butcher to flatten veal to a 1/4 inch thick Saute' onion in margarine. Stir in the remaining ingredients. Place large spoonful of stuffing on each piece of veal. Roll and secure with cocktail sticks. Place in covered baking dish . Bake in a moderate oven (350F or Mark 4) for about 1 1/2 hours. Serve with your favourite cheese sauce.
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