Ola! Sorry this weeks post is much later than usual, but I've been on a well needed break & have just got back from a fab trip to Barcelona. It's definitely my type of city, it's so focused around a foodie lifestyle that to say I've over indulged would be a bit of an understatement! We were lucky enough that our hotel was next door to Mercat La Bouqueria, a produce market that can be traced as far back as the early 1700's. It was unlike any other market I've ever seen, the care & creativity that went into the displays was incredible. There was the most amazing selection of fresh fruit & vegetables, some of which I'd never seen before! There was also stalls selling cured meats, cheeses & general groceries, alongside good old fashioned butchers & fishmongers. If I lived there I don't think I'd ever set foot inside a supermarket again if I could help it!
Catalans have such a relaxed attitude to food (well to everything really not just food!), I'm pretty sure you could sit & eat tapas all day & no one would bat an eyelid. My particular favourites were Manchago cheese, Iberian ham & tomato bread, as the name would suggest it's toasted bread, spread with fresh tomato paste & drizzled with olive oil...mmm, making myself hungry again. Here are a few of my favourite foodie photos of our trip.
So as you've probably guessed, this weeks recipe is inspired by the trip to Barcelona & is a traditional Catalan dessert. It's really simple to make & involves no baking (sorry feel a bit of a cheat this week!) It would be a great dinner party dessert as you can make it well in advance & just flash it under the grill when ready to serve.
2 egg yolks
1/2 tbsp cornflour
250ml double cream
Zest of 1 lemon
1. Beat together the egg yolks & sugar in a small pan, gradually add the cream, then the lemon zest & cornflour. Whisk in the cornflour, quite vigorously to avoid lumps! Finally add the cinnamon stick.
2. Heat gently, stirring all the time until you start to feel the mixture thicken. As soon as you see even 1 bubble, remove it from the heat, scoop out the cinnamon stick & give it another good whisk before dividing it between 2 ramekins.
3. Pop into the fridge to chill for a couple of hours, then when ready to serve sprinkle a little brown sugar on the top & put under a hot grill until the sugar bubbles.
The lemon & cinnamon are really subtle flavours, but somehow, despite the richness of the cream, give it a fresh light taste. I never seem to have much luck browning things under my grill, so if you have a cooks blow torch, I'd recommend using that instead. I've added one onto my objects of desire list!
Hope you enjoy, I'm off to see if I can rustle up a Sangria from the contents of my fridge/wine rack. See you next week for another recipe request. Have a great weekend amigos! Rebecca x
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