THE DATE OR THE FIG

FIG PRESERVE, OR BEAR MEN IN LOVE

A recipe for bears, chubbies and moustached a little sweet greedy

In the Mediterranean area now is autumn.The time of the good figs!

The fig preserve is a dish of medieval origin, which is made around the Mediterranean.
In Italia, Greece, Provence, Turkey, etc we can found
this delicious preserve or “confiture”.

In some languages- catalan, italian...- the fig is also the femenins sex...
We can see that in a important scene in Ken Russell’s film Women in love ( novel of D. H. Lawrence),with an astonishing play of Alan Bates, Oliver Reed- “mEn in homo love” , Glenda Jackson: years ago (1969) they were bears!. And they preferded the “date” to the “fig”,like the arabs say.

You need
1 k of figs
250 g of sugar
A coffee spoon of anise seeds

Cook all the ingredients over a very low hea until you seethat the fis have dissolve to a dark golden colour and are well cooked. Put the mixture into pots:the pots are scalded to sterilise them.

The figs can also preserved whole.

Instead of anise, you can flavour the preserve with lemon or orange peel, cinnamon , etc.

For a softer mixture, you can add melon pell (only melon is also a very good confiture, and also watermelon).

This preserve can be used as a jam or for filling pies and pasties.

You can make a delicious bread figs (pa de figues; spanish,pan de higo) with dried figs, almonds and anise.

This recipe is from Mallorca, Ibiza (Eivissa) and Menorca. Over 6o varities of figs exist in teh Balearic Islands, catalan speaking.


And also:
Fichi ripieni (Calabria)
Incir tatlisi (Turkey)
Mermelada de higos (Spain)
Confiture de figures (France)

GELATO DI CREMA CATALANA

Recipes for smart bears, chubbies and moustached men


Non é un gelato al limon di Paolo Conte (comme pe piace!) ma e un buon gelato. Dedico questo gelato a tuti ii caldi amici italiani - Bruno, Davide, Gigi.... E ai amici di ICECREAMSBEARS, gelateria di culto in Roma.
Nella Catalogna tute le bone gelateria sono italiane: e il paeso del mondo della gastronomia italiana. Noi mangiamo sempre spaghetti, lasagna, cannelloni (alla catalana), maccheroni (bolognese-catalana), pizza (similare a la coca catalana), tiramisú, GELATTI...e grappa!. Questa é la cucina del Paradiso. Josep Pla, il grande scrittore catalano, ha detto che "la pasta e il mgliore regalo que l Italia ha fatto al mondo". I agree!

Ingredienti
1 l latte
6 tuorli ovi
200 g zucchero
1 cuchiara grande di amido (Maizena, per caso)
1 bastone di cannella naturale (meglio di Ceyllan)
1 corteccia limone (comme il limon de Palolo Conte)

La latte nel fuoco con la cannella e la corteccia. Bollire 1 minuto. Raffredare un poco.Senza la cannella e il limone, metterla lentamente in un bol con il zucchero i 6 tuorli, previamente mescolati. Refrigerare. Dopo, una cappa di zuchhero e fuoco!.Caldissimo, infernale.("pala de cremar"), cannello Ferran Adrià...Battere bene, gelare, etc.
Decorazione: al vostro gusto.

Nota: le quantità sono aprossimata. La vostra sapienza gelattaia farà il resto!

BLOODY SANGRIA, FOR VAMPYRS?

Recipes for smart bears, chubbies and moustached

SANGRIA, A BLEEDY BEVERAGE FORM SPAIN

"Corrida", "famenco", "fiesta", "macho", horror to diversity (catalans, basques and galicians they are not free ).
The sangria (i means "bleeding") is a real and refreshing beverage of Spain.

Can bears- pacifit, liberal , honest and cultivated, I think!- drink sangria?
Of course!. The gastronomy is friendship.

My friend Hristo Petrov, from Bulgaria, ask me for sangria. Are you a vampyr, my friend?
Not at all, you are very sweety!

Sangria, made of bull blood?. Not exactly: you will be soon,

You need:
1 botle (1 l) dry red wine (inclusive in Tetrabrik!)
1/2 cup sugar
12 cups lemon (lemonade, Fanta or similar, club soda...)
1 cup brandy. I you are friendly of strong alcohol: two, or...
fruits:peach, orange..., sliced
Ice


In large pitcher (glass) combine wine, Fanta, sugar, brandy and mix well with a wood spoon.
Add the slice fruit. Cover and refrigerate.
Just before serving, add ice, ice, ice...
Decoration: orange or lemon peel, wood spoon (to mix)

(For4, 5,6people)
Is a refreshing beverage: no an accopaniment of Paella (only for tourists).

Thanks you, Xavier Gorkabear, a very catalan friend, for your aid! The sangria of your uncles' bar is genuine and perfect!

You can added (if you are a little drunk!) other liquors (rhum, Cointreau, etc.)

CREMA CATALANA (CATALAN CUSTARD

Recipes for smart bears, chubbies and moustached

CREMA CATALANA (CATALAN CUSTARD): EROTIC AND DELICIOUS

Do you knw the delicious dessert Crema catalana, caramel custard o catalan custaDr?.

Now is in the top: in France appears in a fine restaurants- is a dish desirate in the cult film Émilie-, in Switzerlant is a filling of astonishing chocolat (Lindt), appears in nougat, in Italy i`ts a beverage,etc
In, Catalonia, it’s a most popular dessert.
Is the base of a very perfumated cream liquor- “Licor de crema catalana” (the best bran is “Melody”, glaces and fillings of catalan tarts and pasties.

The crema catalana is a rich egg custard topping with a coating and very caramelised sugar: consequently it’s so called crema cremada (burnt cream). Very raffinated: is served refrigeratd, but with the toping hot.

The bears have a sweet tooth: this exquisite dessert is specially made for them.
Sure, they will love a very typical catalan pastie, the xuixo. It’s an incredible beignet with a identic thik form like a a ting that refer to what littels boys- or great bears- have and littel girls haven`nt.
Naturally, the xuixo is filled- stuffed!- with creamy catalan custard. Very erotic.

You need:
1 l of cow milk
6. eggs yolks
200 g sugar
I -2 heaped spoonful of starch
1 stick of Ceylan cinnamon
Peel of 1 lemon

Set aside a little milk (1 cup) and heat the rest in a sauce pan with de lemon peel (whole) and the stik of cinnamon. Just as it comes to te boil, Remove from the heat: this is enogugh to flavor the milk with the profume of 100 and 1 Nights. Remove the cinnamon and lemon peel,

Place in a bowls a litle milk, the sugar, the eggs yolks and the starch, and stir well. Pour into a heavy-bottoned saucepan over a very low heat, add the rest of the milk, stirring continuosly until it begins to thicken: remove from theheat, still stirring, put onto a platter or into a semal plates (in Catalonia,a typical littel casseroles of terra cotta)..Refrigetate.
.
Nwu comes the delicate part: just before serving,you have t sprinkle sugar on top of the custards and caramelise it immediately. In Catalonia this is done with wooden-hanled branding-iron with a circular plate (gas or electric).Can use a salamander, a top grill or- it’s a special gift fromf Ferran Adrià- a cooking blow-torch.
If the custar has had time to dampen the sugar, or of the iron is not red-hot, you could wll finish up with a sticky mess.
Traditionally , also, was decorated (whithout burning) with meringue and chocolate piping.

You can buy starch for crema catalana (Royal, etc.)

Tips
Crème caramel, crème brulée (France)
Ceme caramel (Portugal)
Natillas (Spain)
Bavarian cream(Bavaria)
Panna cotta (Italia)

A COLORFUL SUMMER DISH

Recipes for smart bears,chubys and moustached



DON`T EAT A RAT, BETTER RAT-TATOUILLE

The catalan ratatoille is no made of rat! But some rats are edibles. In fact, in the old Paella valenciana, the water rat was present some times!.

The mouse of the computer is edible?. And Micky Mouse? You can try!. I prefer the “catalan- rat-ratatoulle”, samfaina!. A musical dish: in catalan, the name, refers a musical instrument (not the bear flute with a single hole!).

The samfaina is a delicious and healty mixed vegetable garnish, with mediterranean products (or australian, american, etc.).
Now, in the Mediterranela and America is the good times; Australia, later (fresh and ripe products).

You need:
2 red peper (red, green)
1 aubergine
2 onions
Salt, pepper
Olive oil (two spoon)
Red wine,garlic, optional)


Slice onions lengthwais and gently fry a litle of it in olive oil. Before it browns, add a few pieces of 2-3 cem of green or half-reddened peppers. Cok for 8 minutes. Add similar-sized pieces of aubergine (egg-plant), previouly placed in a strainer with a litle salt to remove juices (dangerous for the bears!). Then add the tomato, i large o small pieces. Cook 1/ 2 hour.

When aubergine is not available it can be replaced with courgette (zucchini).Fresh pepper can be replaced with tinned pepper.
The smafaina must be juicy and colorfoul.
Some smart bears previously pell, seed and grate the tomatoes, and then allow the samfaina to reduce to a confiture

The most seasoning this dish admits, being already very tasty, is a pinch of sugar to neutralise the acidity of the tomato. The bears are a littlel sweets!.
You can add a pinch of black pepper and a coup of red wine (not for islamic people)
If it look a little dry, add a little water to keep it juicy.

Althoug it can be prepared separetely, as a delicious garnish or accompaniment, it’s more customay to cook it as the base for a stew or casserole (of lamb, rabbit, chicken, offal, foot and tripe- for the gore bears-,tuna, salted cod (very good).

Its a perfect stuff for pasties, with tined tuna

Tips
France (Occitania, midi): ratatouille
Spain: pisto (with eges)
Turkey menemem
Nort Africa: chaacchuka (eggs)
Hungary: lecsó (with lard)
Corsica. Pebronata
Basque Coutry:piperrada
Etc. They are similar dishes.

Cook it and invite a friend!

Wine. Red or rosé. Or beeer (not bear).

SOPA DE OSO/BEARD SOUP/ZUPPA DI ORSO/SUPA DE URSO/SOUPE D' OURS

Dedicated to all bears and other similar moustached species

You need :

1 beard (1/ leg), 3 l of water,celery, carrot, turnip
lard, or bacon
salt
water
pasta four soup

Place a very large stew pot on stove with plenty witith the chopped bones and meat, and some lard. When the water stars to boil, skimm off the fat. Leave to boil at leats 3 hours, with the pto covered and on a medium heat. Then add to the pot the chopped vegetables. Place to boil again,for 1/2 hour. Strain the broth, and place to boil again with noodles, pasta rice, etc.

You can add other meats: ox, poultry, game, etc.

Note: if you can'y hunt a wild bear, is much better to "devore" an urban bear, more convenient, ecological and exciting. In own your sauce!

A FAMOUS CATALAN DISH: BREAD AND TOMATO (PA AMB TOMÀQUET)

The excellent farmhouse bread (pa de pagès, in catalan) or frech bred (instead of), of many parts of Catalonia (and also Mallorca, etc.) serves as the base for many sauces and soups as well as for making sandviches (in catalan,entrepà) and the must: the emblematically simple yet magnificnet "pa amb tomàquet". Many typs of vegetables, tuna, ham, chese, sausages, omeletts, etc. are also use for this catalan sandwich.

You need:
1 slice of farmhouse bread (or bread roll, baguette, bagel, etc.)
1 very ripe tomato (summer!)
salt
olive oil
Place a siice of bread or toast on a plate. Cut the tomato in half and rub the cut face on the bread,starting near the crust (in catalna crosta) to help to disperse the juice. Only the skin should be left. Sprinkle with salt and douse generously with olive oil. Or, firs the oli and afetr salt- Maldon, etc.-
With salted or cooked ham sausages, preserved anchovies, tuna, fries fres fish. meat, among othe possibilities
I'ts delicios, and very easy to make it!