Friday, 19 January 2018


           Do you want to enjoy an authentic paella or fideuà?

Be my guest for a traditional homemade meal. 
I invite you to come at my home, which is located in a beautiful peaceful neighbourhood in Barcelona. You will have the chance to have a drink in the terrace hearing the birds sing, while you wait for the meal. Afterwards, we will have lunch inside the flat.

The recipe will be no secret for you after that. To start off, I will offer you some drinks. You can enjoy the little terrace which has a great view on a green courtyard.

If you want to help me cooking or want to see how I do it, you are more than welcome! I will as well give you the recipe so that you can try it at home!

In case you don't like paella or fideuà, you might like to have a look at my cooking blog and tell me if you prefer something different.

Come and have a total local experience, eat healthy and homemade food and share travel and cooking experiences!

Click below for more information

Friday, 23 October 2015

Simple dried beans – Mongetes seques molt simples de fer


Quite simple but really delicious.


1 kilo Dried beans
A bay leaf
1 onion
4 cloves
A slice of belly pork
1 black pudding
Salt, pepper and olive oil

Soak them overnight.
Drain and rinse the beans.
Then transfer to a pot.
Add salt and pepper, a bay of leaf, an onion stuck with cloves and the slice of belly pork.
Add water to cover by 2”
Bring to boil then reduce to simmer and cook for 1h and a half.
Checking until 1h and add the black pudding. Add salt if necessary.
Remove from heat.
Serve with a piece of belly pork and black pudding. Sprinkle with parsley and pour some oil on it.


Es una recepta molt senzilla de fer però està boníssima.


1 kl de mongetes
Una fulla de llorer
1 ceba
4 clavells
Un tall de cansalada
1 botifarra negre i una de blanca si es vol
Sal, pebre i oli d'oliva

Deixarem les mongetes en remull durant la nit.
Les col·larem i esbandirem bé.
Posarem les mongetes dins una olla.
Hi tirarem sal i pebre, una fulla de llorer, la ceba sencera , on hi clavarem els 4 clavells i la cansalada.
Ho cobrirem amb quatre dits per sobre, d’aigua.
Ha de coure 1h i mitja a foc lent
Quan hagi passat una hora li afegim les botifarres i rectifiquem de sal si cal.
Ho traurem del foc i les servirem amb una mica de suc de la cocció, un tros de cansalada i botifarra negre. Una mica de julivert i un raig d’oli d’oliva.

Saturday, 17 October 2015

Bread rolls in 10 minutes - Panets fets en 10 minuts


Do you want to bake some roll breads but you are in a hurry. Don’t worry this is

your bread. They are soft, crunchy and it’s easy to make.


200 gr of flour

1 yogurt

2 tbp of olive oil

1 tsp of yeast

A pinch of salt

Preheat the oven at 180ºC

Take a bowl and combine the flour, a pinch of salt and the yeast. Stir.

Then add the yogurt and the oil. Mix well until the dough doesn’t stick to the 

wall of the bowl or when the mixture becomes moist and you can easily make a 


Then divide the dough in two balls and spray them with milk.

Take an oven tray and put a non-stick baking paper on the base.

Bake for 10/12 minutes at 180ºC

Let the rolls cool on a wire rack until cool enough to handle.


Bon appetite!!!!


Voleu fer pa? Però us fa pal per l’estona que us hi heu de passar? Cap 

problema, només us calen 10 minuts de preparació i 10 minuts de cocció.


200 gr. de farina

1 iogurt

2 cullerades d’oli d’oliva

1 cullerada de llevat

Un pessic de sal

Escalfarem el forn a 180ºC

Agafarem un bol i hi posarem la farina, el llevat i la culleradeta de sal.

Remenarem que quedi tot ben barrejat.

A continuació hi afegirem el iogurt i l’oli. Anirem treballant la barreja amb les 

mans fins que quedi una massa homogènia.

Després dividirem la massa en dos trossos, farem dues boles i les pintarem amb


En una safata per anar al forn ho col·locarem un full antiadherent a la base.

Posarem les dues boles a la safata i les enfornarem durant 10/12 minuts a 


Després haurem de deixar que els panets es refredin. Els posarem sobre d’una 

reixeta fins que estiguin prou freds per menjar-los.

Ja veureu!!! Es tot un descobriment.

Són uns panets casolans que els podeu personalitzar amb fruits secs, civada, 


Bon profit!!!

Friday, 13 February 2015

Chocolate truffles -Trufes de xocolata


They only take few minutes to make and it’s a lovely gift.
Ready for Valentine’s Day?
They are so good!!!!

500gr of dark chocolate (high quality)
100gr of margarine
4 egg yolks
Condensed milk (370grs)
1 tablespoon of alcohol of choice (cointreau, rum…..)
Chocolate flavour strands for rolling

Melt the dark chocolate, along with four tablespoons of water, in a bowl over boiling water. Or alternatively, in the microwave. Stir well.

Next add the margarine and stir until the chocolate and the margarine are well combined.

Let the mixture cool and then add the egg yolks, stir, add the condensed milk and  the cointreau, stir until well combined. Immediately add a tablespoon of cointreau. Stir and let stand for 3 or 4 hours in the fridge.

When the mixture is firm, make small balls and coat them with the chocolate strands.

Chill the chocolate truffles until ready to serve.

It’s something elegant and delicious.


Es un excel·lent regal!!!!!
I boníssimes!!!!!

500gr de xocolata negra
100gr de margarina
4 rovells d'ou
La llet condensada (370grs)
1 cullerada de cointreau o rom ...
Fideus de xocolata

Fondrem la xocolata negra en un pot o dins d’un  bol per anar al microones amb 4 cullerades d'aigua. Ho remenarem.

A continuació, afegirem la margarina, ho remenarem fins que la xocolata i la margarina estiguin ben barrejades. Ho deixarem refredar. Després hi afegirem els rovells d'ou, la llet condensada i el cointreau. Remenarem i ho deixarem reposar durant 3 o 4 hores dins de la nevera.

Un cop passada l’estona farem boletes amb l’ajut d’una cullera i de les mans i les arrebossarem amb fideus de xocolata.

Ho tornarem a posar a la nevera o congelador després d’unes hores......