Lemon chicken

Catalan version of "Chicken Beijing" Chinese restaurants. Delicious, as usual with occasional exotic taste.


  • Chicken (boneless by contracuixa just been a person)
  • 2 lemons.
  • Sugar.
  • Farina (d’arròs si en tenim [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][jo sí que en tenia el dia de la foto]).
  • Baking powder
  • 1 will have primed.
  • Rice (Thai rice flavored better if ... the photo was pumped [Our rice])
  • Salt, oil, pepper and if we give it an exotic touch, a little ginger.


Rice (rice because we start with is what it takes to become):

On the photo I fry some onion, I add the rice, lightly salted water, and I boil 20 minutes. Once cooked, drain and I I booked it to the flames.

The fried chicken:

As if we nugets. Cut the chicken in pieces the size that fit well and plastered with a paste made of flour, water, a little baking powder and salt. The consistency should be doughy. Nugets the gilded sides, and reserve on a paper towel to drain excess oil.

The sauce:

In the same pan where we have fried chicken, there we remove excess oil there, add a spoonful of flour, we roasted a bit, add the juice of two lemons and a teaspoon of sugar. We love to stir the sauce (about 2 to 3 minutes). If you have ginger powder, now is the time to put it, if you do not have lumps happens res.Si sauce, just to put it on the plate pass through a sieve. We can finish the tie in a food processor.

We can correct the acid lemon varying the amount of sugar.

The consistency of the sauce can be corrected with longer fire (water evaporates) and adding more lemon or a little water (if it is too thick).


In a bowl put the bits of chicken and rice pudding. We water them with the sauce. We decorate with bits of onion tender.

That's it! Less than half an hour and is a delicious dish that loves children.




This is the favorite dish of my children. Now you know the fact alone, but when I asked what the recipe could not miss this blog, they all answered "macaroni !!"


  • Macaroni (1.2 kg to 6 people)
  • sausage
  • Beef burger
  • Foie gras (duck or pork)
  • Tin of canned tomatoes (uncooked)
  • Onion, a couple of cloves of garlic and green pepper.
  • 1 can cream.
  • Cheese gratin


This dish is quick to make, altogether it takes half an hour, but it must be organized well.

We begin to make the sauce: Garlic, onion and pepper, all chopped or cut small fry to put it. After 5 minutes add the meat separating it with a fork and mix it well with the sauce. After 10 minutes add the tomato. We cover it and let it cook 15 minutes. Just before the end add a culladara fat gras or some sausage, or what we look good and have in the fridge (this sauce we can do Thermomix, but vigilant not chop it all too small).

Now the dough: just as we onion and pepper before adding the meat, we can put a big fire with salt water and a tablet Avecrem. By the time you add the tomato sauce, probably we will have the water boiling pot and then add macaroni (water, of course). Cook macaroni have 8 or 9 minutes (depending on the brand of pasta).

If all we have coordinated well, finish cooking while the sauce and pasta cooció.

Ho emplatem: Strain the pasta and put it in a dish going to the oven. Add the sauce over cream and milk. We mix well. We try salt and pepper. We can add a little oregano if you want. When we have it ready and we like how it looks, I cover it with cheese and grill 2 to 3 minutes (depending on whether we like roasted roasting or less).

It's done. A table !!


Chicken curry

Recipe exotic converted to Catalan cuisine.


  • 1 chicken.
  • A couple of tomatoes.
  • 1 onion
  • 1 carrot
  • 1 tray of mushrooms
  • 1 can coconut milk
  • Curry and wrist
  • Salt and pepper


In fact, I do like the roast chicken normal. Ie golden brown chicken cut into quarters and reserve. It is fried with other ingredients, after about 10 minutes, add the chicken, add the coconut milk and add the curry. Boil for at least 1 hour.

Mushrooms do the part and add 10 minutes before the end.

The amount of curry is optional depending on how you like the taste.

Coconut milk gives it a great taste.

Serve with basmati rice (the rice was a picture pump Delta, which is also delicious [brand Our rice]). Once cooked rice add a little butter and a little chicken juice. Mix and make it flame as the photo.

Bon profit.


stuffed zucchini

This is a recipe that is perfect if you are like zucchini Roundy image. The recipe is easy to make because it requires emptying courgettes, but the end result is very good and is curious.


  • Courgettes (one per person)
  • Minced beef
  • Minced pork (the same amount of beef)
  • 1 onion
  • 1 or
  • Spring de pa
  • A little bread crumbs


With a thin bladed knife and spoon, hollow courgettes, the salt and bake at 200 degrees about 15 minutes. We have baked copper down because they are taking water off the cook.

Meanwhile, with chunks of zucchini that have come to empty them, make a sauce with the finely chopped onion. Again, we must ensure that all loose zucchini water.

In addition, the two mix meat, and add the beaten egg and bread crumbs. We work as if we meatballs.
When the fried zucchini and onion and cooked without water (which can be strained if we do not evaporate), add it to the meat mixture.

When baked zucchini that have already begun to be soft, remove from the oven. While the salt inside and add a little pepper and oil rajolinet. Then, very carefully, we will fill with meat. I do put them in a bowl (to burn) and I fill a teaspoon.

When they are full, we put some bread crumbs and bake for about 15 minutes again (or until we see that the meat is cooked and bread crumbs begin to toast.)

Now you can use.


Roast rabbit with mushrooms

Ideal dish to prepare it the day before.


  • 1 rabbit (5 people)
  • carrots
  • 1 onion
  • 1 jar of canned mushrooms
  • 1 green pepper
  • 2 tomatoes
  • 3 cloves garlic
  • 1 bay leaves
  • Herbes de Provence
  • some chocolate
  • 1 beer


Cut the rabbit pieces to roast (or we cut to the carnage). The salt and pepper. Add herbs of Provence. We separate the liver, which will not cook until the last minute because if it is very dry.

Take a pan and put oil on the fire. There fry the rabbit to heat (it is not that it is cooked, if that is what we fry it).

When the rabbit is golden, add all the vegetables cut into pieces not too small, whole garlic and chocolate. Stir a little and then add the beer.

Ho deixem coure tot junt 1 hora. Ho remanem de tant en tant i vigilem que no es quedi sense suc. Si s’hi queda, hi afegim aigua. Si n’hem d’afegir molta, llavors és millor que també hi afegim una mica de brou d’Avecrem d’alguna cosa (el de verdura o el de pollastre, en cas d’emergència).

The next day, or when we eat rabbit, half an hour earlier, separate rabbit vegetables. The rabbit the reserve on a plate. Then take separate vegetables and carrots. We remove the bay leaves and throw. The rest, along with juice and juice roasted mushrooms they go through the blender and make a sauce (if we put the garlic skin, we need to peel them at this point).

Now we can mount the dish. Put some oil in the background, add the rabbit and add the sliced ​​carrots, add the mushrooms (mushroom or we use). We cover it with the sauce you have prepared.

We put it all on fire about 10 minutes, and you can go to the table.

Serve potatoes diced and fried in deep fryer (not the case of the rabbit photo you see here).


Cheeks pork grilled with mushrooms and ears

This dish is a healthy, easy to cook and can cook a full barbecue / grill.


  • Two pork cheeks person (better if they are pitted)
  • Mushrooms or any other mushroom.
  • A cob of corn per person (if we pre-cooked)
  • A little garlic and parsley.


We light the barbecue.

While we expect hot, let the garlic and parsley with a little salt and plenty of oil. Chop it finely chopped with a paint brush cheeks with sauce and mushrooms.

When the barbecue is hot, we cook mushrooms and cheeks. Corn, if pre-cooked, you only need to pass it for a moment by the fire and warm brown.

When everything is the point, it can be used.

Bon profit.


Sautéed vegetables, mushrooms and chicken (type Wok)

This recipe is easy to make, quick and have economies of scale (it is possible for many people, investing the same time drawing).


(Serves 4)

  • 2 chicken breasts
  • 1/2 zucchini
  • 1/2 green pepper
  • 1/2 red pepper
  • 1/2 onion
  • 1/2 auberginia
  • Soy sauce
  • 2 handfuls of mushrooms


Clean the mushrooms trying not to wet them (the tail is cut and there we remove the pine needles). We can make this dish with other mushrooms, for example leg-yellow, with Pinatell, even if we Oyster mushroom forest.

Cut the vegetables into strips 1cm wide by four long (the onion a little thinner so we have time to cook).

Put the vegetables in a pan with a little oil, we add salt, pepper and herbs (if we like). The fire saltajar we live about 10 minutes. A moment before the end and add about 3 tablespoons soy sauce soup. We remove from heat.

While we vegetables, put the mushrooms in another pan with a little oil. The salt. We cover the pan and let it remove all the water they have, over low heat. When the water has evaporated, fry them a little and add the vegetables, which will be completed and we will have removed the fire.

Just before going to table, Afaf chicken breasts and cut in half lengthwise (ie, when we have four breasts thin). The salt and pepper.

In the pan of mushrooms (which have now empty) we put a little oil and a few tablespoons of soy sauce. When it is hot, we put the four pieces of breast and we cook on high heat. Are much quicker and it is important that they are not too cooked. Must be just right.

4 pieces removing the breast from the pan and cut into strips (as seen in photo), because s'arrefredin quickly. Then add to the vegetables and mushrooms, and we can go to the table.

Bon profit!


Beef with potatoes

This beef is cut into cubes and is very good. Can also be done with mushrooms.


  • Vadella: I'm rabbit (the cut of beef called "rabbit"). I do the dice and half a centimeter wide, approx. Can also be done with "fringe neck" but remains soft with rabbit. What not to do is to mix the two types of beef, because each has its doneness. I'm about 150 grams per person.
  • 1 green pepper
  • 2 tomatoes
  • 2 onions
  • 3 carrots
  • a dash of cognac or brandy
  • some bouillon (broth may be some cooked vegetables, or maybe a steak Avecrem)
  • Patates (1 per person)


This dish is best to do it the day before (not potatoes).

Salem and pepper the meat. We can also add herbs of Provence.

Cut onion bits and fry on a high heat with meat in an earthenware dish. When the meat begins to brown add all the vegetables cut into pieces (except potatoes that leave for garnish). Carrots better not cut them so much fall apart. Add the cognac and a cup of broth.

Allow to roast two hours to simmer. There will be a fegint broth as it evaporates go. In an emergency we can add water. Stir occasionally.

The next day when missing or half an hour to go to the table:

Cut potatoes into cubes and fry 1cm.

Meanwhile, separate the meat and carrots, and reserve separately. All that remains to caçola, I went through the blender and make a sauce.

Take the patanagues and cut into slices 1cm. Replace the meat and carrots and caçola We cover it with the sauce. We heat about 15 minutes or until we think it's okay to go to the table. Just before serving it, add the potatoes on (or serve separate I do together or separately depending on the day I have).

There is no waistband that the vegetables to the sauce ... it tastes.

Bon profit!

Note: the photo has not been very nice ... I penasar make it far and this image corresponds to the remains of the roast ... (potatoes are ugly ...) when the back to change my picture and remove this note.


Ribs with Barbecue Sauce

This is a typical American dish "Barbecue Ribs" but made in Catalan. Kids really like.


  • Pork ribs (cut individually or in the form of ribs)

Per the barbecue sauce:

  • half an onion
  • 1 gra d’all
  • 2 tablespoons olive oil
  • half a cup of crushed tomatoes
  • 1 cup water
  • 1 teaspoon of Herbes de Provence
  • 2 teaspoons vinegar
  • half teaspoon of Dijon mustard
  • a cinnamon pessigadeta
  • 2 sugar cullarades
  • 1 cullaradeta de sal
  • 1 pinch of pepper


Heat oven to 220 degrees approx.

Take the ribs, the salt and pepper, then put them in a dish going to the oven with a little oil (not much to go by themselves juice). The bake 30 minutes.

Meanwhile, we make barbecue sauce:

Take all the ingredients that we have prepared, chop them finely chopped, and we cook for 20 minutes, all remaining occasionally (I do with the Thermomix). It should be a brown sauce thickens slightly.

After 30 minutes after baking the ribs, remove from oven and painted silver ribs with barbecue sauce. The bake 5 more mintues.

Repeat painted and baked ribs about 3 times, until you see that the ribs are cooked (the meat separates from the bone) are frozen and ribs with the sauce.

Then you can serve and eat.

In the photo you can see the ribs accompanied by a piece of corn cob. These ears purchases in the supermarket and cooked to heat them and roast them a little, I put them in the oven just when I start to make frozen ribs. After the grease with butter and salt, and it can be used.


Veal with mushrooms

This is a dish that goes well make it the day before and just prepare it a little just before serving. Ideal for when guests are allowed to be cooked in large quantities. The veal with mushrooms is a classic Catalan cuisine that can not miss in a family celebration.


(4 or 5 people)

  • Beef: Latin, is what is best for this type of roast (150g per person). That does not cut the whole need.
  • 2 onions
  • 1 tomato
  • 1/2 green pepper
  • 1 head d'alls
  • 1 dash of brandy or cognac
  • 1 stock cube of Vadella
  • 1 jar of canned mushrooms (the photo are chilly, but other times I have done with mushrooms and is just as well).
  • 4 potatoes (I usually make one medium size potato, per person)

Production of veal with mushrooms:

Roast beef:

Leagues steak with cotton thread (kitchen) so it is a piece that can then cut thin.

Once linked, we put a pot roast, along with all the vegetables, brandy and broth. Just leave out the roasted mushrooms (mushrooms and juice). Salem and pepper to taste.

Let roast beef for 1h 30 '. The turn occasionally.

The following day:

Remove the beef from the pan and disclaim. With the Latin size cold cuts cut thin slices (I do them in one millimeter). The stop on a plate.

Take the roasted head of garlic and peel the garlic.

However juice from the roasted garlic, cooked vegetable debris, water mushrooms and a mushroom (if you want) you go through the blender so that we remain a sauce.

Cut potatoes into cubes and fry in the fryer. When they are done, the salt, pepper and if we want we can add some Herbes de Provence.

Assemble the silver half hour before going to table:

In a dish going to the oven, put a few spoonfuls of sauce. Then we placed the slices of veal well placed around the silver (with a little sauce between slice and slice).

In the center of silver and put the mushrooms. We irrigate everything with sauce (better than sliced ​​tin covered and not dried beef).

We bake about half an hour ... (eye ... until we see that it is nice and the sauce is what we want). With just five minutes add the potatoes on top and keep it in the oven until they go to table.

And we veal with mushrooms ready to eat!

Bon profit!