#escalivada

[awyissgrilledcheese]

[useless-catalanfacts]

Two traditional Catalan entrants or side-dishes, especially great for summer: esqueixada (tomato, cod, onion, and black olives salad) and escalivada or espencat (smoky grilled aubergine, bellpeppers and onion).

Photos from the article “Typical Catalan food” on the blog Cerdanya EcoResort

[beetmeoff]

🍄🍄 Escabetx de xampinyons 🍄🍄 gonna explain how to pickle stuff. I made a pretty classic version, one cup of water, one cup of white vinegar. I brought it to a boil and then added in a teaspoon of sugar and salt. A teaspoon of mustard and fennel seeds. A sprinkle of chilli flakes. Stirred until fully dissolved as you need to be careful not to let it caramelize on the bottom. Add in garlic pieces and half a red onion (I always have one lying around somewhere in the fridge haha.) And leave on a slow rolling boil for 5 minutes. Place in a jar what you want to cook. I used up five or six old mushrooms which had been lying around and were looking a little sad. I filled an old jar with them chopped up n raw. Then poured in the hot mixture making sure to get the onions and garlic mixed up with everything and filled the jar up to the rim with liquid. Then leave it to cool and then put in the fridge. The vegetables cook in the hot liquid but you can fry them off before if you prefer (with courgettes and aubergine it’s preferable). You can do this from raw with old cabbage, broccoli, spinach, so so so much... it’s a great way to reduce waste and to use up old food scraps. You can keep it in the fridge for seven to two weeks.

[tinatamay]

Mmmm oh yesss😍 This is the last one of the set of typical catalan food😊

[beetmeoff]

ESCALIVADA

[sixtocarreon]

Spanish Escalivada (Roasted Eggplant & Pepper Salad)

Spanish Escalivada (Roasted Eggplant & Pepper Salad)

[kkorechika]

More mediterranean diet

[amateurchefstuff]

Pebrots Escalivats a la Brasa

Aquesta foto està feta aquest setembre passat, quan havíem recollit els pebrots més macos de la temporada, així que aprofitant això els vàrem escalivar a la brassa. La veritat és que el resultat canvia i és força millor que si ho féssim al forn de casa, per això sempre que el temps ens ho permet no dubtem a fer-ho d’aquesta manera. Us recomano que si mai no ho heu provat ho feu, surten…

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