Inspired again by the Catalan kitchen, this time we want to the the following recipe codfish with vegetables. Codfish is dried fish and was essential food for sailors and soldiers. Because of its preservation, it is non-perishable. Try it out and enjoy your meal!
On July 1st, the new documentation about the extraordinary artist Salvador Dalí and his life in Portlligat premiered in the Sala Art i Joia in Cadaqués. The film was produced by the Dalí Foundation and directed by David Pujol.
I’ve already heard a lot about Valencia and I’ve always wanted to visit “Barcelona’s little sister“. Finally, on a weekend in June I arranged a meeting with my friends there. My journey began on Thursday evening.
Not far from Empuriabrava, there is the small town of Castelló d’Empúries, which used to be famous for its mills and the production of flour. When the place was the capital of the county, it had three flour mills. Only one of them remained and was transformed into a museum, explaining the process of the flour production.
Fluttering flags in the wind, sails in all imaginable colours speeding along in the water in front of me and loud music booming from the big loudspeakers. In between the presenter’s announcements. On the beach of Sant Pere Pescador there is a lot going on. Hot surfer boys, waiting for their turn in the race, excited fans and family members, curious tourists, big tents and lots of colourful windsurf sails and boards. The wind is howling in my ears and sand is scratching in my eyes. First, I have to get my bearings. After a few photos, I find a place between all the surfboards lying in the sand. I’ll sit down, wrapped up in a towel. Why didn’t I put on more clothes?… Well, after some time I don’t care anymore, because the windsurfers fascinate me so much I forget everything around me…
“The true paradises are the paradises that we have lost.”, Marcel Proust knew.
“You are a happy man, Le Nôtre.“, King Louis XIV of France once said to his gardener in Versailles. The omnipotent monarch and ruler of all kinds of luxury envied his gardener of all people. Gardens and parks are still a promise of happiness for a lot of people. Each garden – if it’s wildly grown, exactly planned, well-tended, with a lot of twists or exotic – is an echo to paradise and a try of the answer to our dream of it.
An old German song about trekking more or less says “The water never sleeps, it keeps always moving.“ Hiking is fun. Also composer Franz Schubert already knew that. On a warm and sunny morning we set out for a walk along the Costa Brava. The camí de ronda leads us along the impressive “wild coast“, past picturesque fishing villages and beautiful bays with fine, golden sand, to Tamariu.
The temperatures are rising and so is our appetite for some tasty ice cream. But have you ever wondered where it does come from? We did some research. You won’t believe what have found out.
On an early morning in April, we hit the road to silence. You can find it only a few kilometres away from the beaches of the Cost Brava, in the small medieval villages of the Empordà area. There, time passes slower.
Inspired by the Catalonian kitchen, we wanted to try stuffed squid, a traditional recipe of Catalonia. The ingredients are simple and also the preparation is very easy. Try it out!
1 kg of squids
250 g minced meat
2 small tomatoes or chopped tinned tomatoes
2 garlic cloves
salt and pepper
herbs as you prefer (parsley, basil, thyme)
a little bit of white wine
Clean the squid carefully, pat it dry, remove the fin and tentacles and cut them very finely for the stuffing.
For the stuffing, finely dice the onion and the garlic and then mix it with the minced meat, chopped tentacles, salt, a little bit of pepper, egg and
Stuff the squid and secure with a toothpick. Afterwards, roll in flour.
Heat some oil in a pan. Fry the squid from all sides and add the chopped tomatoes. Add white wine and allow to simmer over low heat. Add the herbs and season well. Cover it and allow to stew. Turn them once. Remove the lid and allow the sauce to simmer.
Before serving, strew some parsley on it and serve with salad or rice. Bon appetit!