Centre Travel

Broadbar Address: c/o Aribau N. 191 Para La Mejor Fiesta www.myspace.com/broadbar www.broadbar.com

Broadbar Address: c/o Aribau N. 191 Para La Mejor Fiesta www.myspace.com/broadbar www.broadbar.com

Proa La Boutique del Mar Address: Aribau, 140, 08036, Barcelona Tel/Fax: 93 453 16 15 Bulevard Rosa, P De Garacia, 55 - Tdas 89 - 106, 08007 Barcelona Tel: 93 215 69 13 Ronda Gral, Mitre, 121 )8022 Barcelona Tel/Fax: 93 211 88 73 Email: info@proaboutique.com www.proaboutique.com

Proa La Boutique del Mar Address: Aribau, 140, 08036, Barcelona Tel/Fax: 93 453 16 15 Bulevard Rosa, P De Garacia, 55 - Tdas 89 - 106, 08007 Barcelona Tel: 93 215 69 13 Ronda Gral, Mitre, 121 )8022 Barcelona Tel/Fax: 93 211 88 73 Email: info@proaboutique.com www.proaboutique.com

A.P. Pro Nautica Address: Moll de la Marina, L-12 Port Olimpic, 08005 Barcelona Tel/Fax: +34 93 221 38 75 Compre online: www.nauticanautica.com Visite web: www.a-p-pro.com

A.P. Pro Nautica Address: Moll de la Marina, L-12 Port Olimpic, 08005 Barcelona Tel/Fax: +34 93 221 38 75 Compre online: www.nauticanautica.com Visite web: www.a-p-pro.com

2 slices bread (toasted) 1 oz butter 4 rashers bacon 2 eggs Butter toast. Grill bacon. Seperate egg whites and yolks. Beat whites until light and fluffy. Place bacon on toast and arrange egg white on top to form a 'nest'. Drop yolk in centre and grill for 5 -7 minutes until yolk is set. Approx. 350 calories a serving

8 oz prawns - peeled 2 teaspoons chopped parsley 3 teaspoons chopped gherkins 1 teaspoon capers Yogurt dressing 4 oz. rice - cooked and cooled 4 tomatoes - skinned, deseeded and chopped. Combine the prawns, gherkins, parsley and capers . Add the rice and mix all with yogurt dressing. Serves 2 - 3 as a starter

1 kg pork spareribs cut into 3 cm pieces 1 tablespoon sesame seeds 2tablespoons oil 2 spring onions finely chopped 4 cm ginger, grated 3 cloves garlic, finely chopped 2 tablespoons caster sugar 2 tablespoons wine 1 tablespoon soy sauce 2 teaspoons sesame oil 315ml hot water 2 teaspoons cornflour Dry roast the sesame seeds in a frying pan. Heat oil in a heavy-based frying-pan, brown the spareribs, turning frequently on high heat till golden brown. Drain any excess oil. Add half the sesame seeds, spring onions,ginger, garlic, sugar, wine, soy sauce, sesame oil and water;stir well to coat the ribs. Bring to the boil, cover and simmer for about 50 minutes, stirring occasionally. Combine cornflour with a little cold water and mix to a smooth paste. Add to the pan, stirring constantly, until the mixture thickens. Sprinkle the extra sesame seeds.

1/2 cucumber 375g medium raw prawns 2fl oz rice vinegar 1 tablespoon caster sugar 1 tablespoon soy sauce 1 teaspoon finely grated fresh ginger 1 tablespoon toasted sesame seeds Halve a cucumber lengthwise, remove seeds with a teaspoon and peel skin. Cut flesh into thin slices, sprinkle with salt and set aside for 5 minutes. After rinse to remove salt and pat dry. Place the prawns in a pan of lighted salted boiling water, simmer for 2 minutes. Drain and plunge them in cold water. Allow the prawns to cool, remove the peel but leave tail intact. Place the vinegar, sugar, soy sauce and ginger in a large bowl and stir until sugar has dissolved. Add prawns and cucumber and marinate for 1 hour. Arrange on a serving plate, sprinkle with seeds and serve. Serves 4

250ml soy sauce 5cm fresh ginger, peeled & finely grated 2 teaspoons caster sugar Combine soy sauce, ginger and caster sugar in a small bowl. Whisk well and serve within 15 minutes of preparation.

Bar - Restaurant - Pizzeria Delicious Lunching and Dining while surrounded by the best View in the Maltese Islands. Three level Balconies Open for lunch & Dinner Bar open 7 days a week Address: Zewwieqa Road, Qala - Gozo Tel: +356 2155 3500 Fax: +356 2156 5394 Mob: 9949 0679 E-mail: bukkett@di-ve.com

Bar - Restaurant - Pizzeria Delicious Lunching and Dining while surrounded by the best View in the Maltese Islands. Three level Balconies Open for lunch & Dinner Bar open 7 days a week Address: Zewwieqa Road, Qala - Gozo Tel: +356 2155 3500 Fax: +356 2156 5394 Mob: 9949 0679 E-mail: bukkett@di-ve.com