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RECIPES

CASTANYADA

What you know as Halloween is for us catalans “La castanyada” which is a beautiful tradition that involves a lot of chestnuts and “panellets” (little sweet bites we made out of pine nuts, sugar, sweet potato…) better google it to get an instant image because I didn’t made them this year. If you ever visit Catalonia during All Saints and get the chance to try “panellets” do it and order “muscatel” a sweet wine that works perfectly with them.

Lo que conocéis como Halloween es para nosotros, los catalanes “La castanyada” una tradición preciosa que consiste en comer muchísimas castañas y “panellets” (unas bolitas dulces que se hacen con piñones, azúcar, boniato…) es mejor que lo busquéis en google para haceros una idea ya que no he preparado ningunos este año. Si alguna vez vais a Catalunya durante Tots Sants y probáis los panellets pedid moscatel para acompañar (un vino dulce perfecto para postres).

Walking around our neighborhood we found some cute halloween pumpkin faces someone made for Halloween.

Paseando por nuestro barrio encontramos unas calabazas decoradas por Halloween.

CHESTNUTS RECIPE / RECETA DE LAS CASTAÑAS:

Preheat the oven at 200 degrees. / Calienta el horno a 200 grados.

Make two deep cuts on top of each chestnut (like a cross). / Haz dos cortes profundos en cada castaña a modo de cruz.

Place them in a tray. / ponlas en una fuente.

Cook them in the oven for 20-25 minutes. / Cocínalas en el horno durante 20-25 minutos.


SWEETPOTATOE RECIPE / RECETA DE LOS BONIATOS:

Preheat the oven at 200 degrees. / Calienta el horno a 200 grados.

Cover the bottom of the oven with paper. / Cubre la base del horno con papel de horno.

Place the sweetpopatoes in the oven plate. / Pon los boniatos en la bandeja del horno.

Let them cook for 1h at 200 degrees. / Déjalos una hora a 200 grados.

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