Saint Blaise Cookies
Today, 3 February, is celebrated Saint Blaise and in our land, traditionally, people make Sanit Blaise Cookies, with the peculiarity of being marked with a cross and once cooked they are brought to the church to be blessed.
Ingredients:
- 3600 g sugar
- 1800 gr butter
- Tbs cinnamon powder
- Tbs vanilla
- Tbs Lemon (fragrance)
Preparation:
1. Mix sugar with butter and flavorings
2. Add eggs slowly
3. Finally add flour
4. Paste until it is very homogeneous
5. Make balls and mark the cross of St. Blaise on them.
6. Bake at 200 º C
Proposal by chef Isidre Peralta Camps, Pastry teacher
Read MoreCod Croquettes
This week is devoted to traditional recipes: today is the day of “la Candelera” (and you have the recipe Menjar Blanc) and tomorrow is the day of Sant Blai, we will tell you how we do “coquetes de Sant Blai”.
Today we suggest a dish made with a traditional method, cod croquettes made with the recipe the restaurant Amaré prepares so well. So take note 
Ingredients:
- 1kg ½ Cod in parts of the wings (cut)
- 1kg potatoes
- 1 bunch of garlic
- 1 bunch parsley
- 10 eggs
- Flour for the batter (for palms)
- Olive oil for frying
Method:
- Cut fins whole cod and make big cuts
- Put in a plastic bowl and cover with water. Leave between 12 and 24 hours (overnight is recommended before processing until the next day).
- We clean the potatoes, peel, uneven cuts do (such large chunks) and boil, to not forget.
- Put water to boil in a tall narrow pot and when the water boils, we put cuts of cod (cooking 5 to 10 minutes)
- We leave it to cool and grind it crumbled (it must be perfectly fine for the mass)
- On the other hand, once boiled potatoes, we took in a colander, we left a few minutes and went through the food mill.
- In a large bowl put potatoes, cod, garlic and parsley (in chopped)
- Separate the yolks from the white. Reserve the whites to the batter and add the yolks to the mixture in the bowl before
- Knead with your hands (which must be clean), up and down (as if you wash clothes by hand), slowly and mixing well until dough is thin and consistent while
- Once we’re done kneading, put it in containers or tupers and reserve in the fridge to rest mass.
Final and Presentation:
Shape the croquettes, trying to get all more or less equal.
Put flour on the tray to be used. Once all the croquettes are on the tray, sprinkle a pinch of flour over the croquettes.
Take a pan, put oil (enough), bearing in mind that the croquette should be high but not covered (should float in the middle).
Beat the egg whites, stiffly beaten, coat the croquettes in batter. Pass them to another dish, drain, and fry until the oil is hot.
On removal, dry on paper towel and serve.
Proposal by chef Joan Amaré, culinary teacher
Read MoreMenjar Blanc
February 2nd, Catalonia celebrates the Candelera day, and the typical dessert for that date is menjar blanc, a typical Catalan pastry product from Reus to Tortosa, where we find Via Magna school.
The day is coming, if you want to follow tradition, we make it easy for you
Ingredients (6 seats):
- 1 l. milk
- 1 lime peel
- 1 cinnamon stick
- 170 gr. sugar
- 70 gr. cornstarch
Method:
- Boil the milk with the lime peel, cinnamon and sugar
- With a little milk, dissolve cornstarch
- When the milk begins to boil, remove from heat and sneak
- Add the dissolved cornstarch and let it cook until it thickens
Proposal by chef Isidre Peralta Camps, Pastry teacher
This is the traditional method, also check the current method.
Read MoreSteak Tartare
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The students of the first course of Via Magna have been preparing a Steak Tartare, international cuisine.
Based on meat chopeed by hand with a knife, very thin and tender, and vegetables also chopped with a knife, will be mixed and prepared in front of the customer.
Ingredients (4 seats):
- 1 pork tenderloin
- 1 egg yolk
- olive oil
- Chive
- Pickles
- Capers
- Anchovies
- mustard, tabasco, salt and black peppercorns
- soy sauce
- Chives
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Method:
- Fine cut the steak with a knife, to get a lot of ground beef.
- Mix with egg yolk and the minced ingredients
- Seasone with oil, salt, pepper and sauces
Proposal by Jorge Cassola, operations manager
Read MoreTiramisu
Today, we learned how to make Tiramisu at Via Magna, an italian dessert combining coffee and chocolate:
Ingredients (4 seats):
For Tiramisu
- 3 eggs.
- 500 gr. Mascarpone cheese.
- 3 tablespoons white sugar.
- 3 tablespoons brown sugar.
- 2 packages of soft biscuits.
- 500 ml of cold coffee.
- 1 / 2 cup (100ml) of whiskey, rum ..
- cocoa.
For sponge biscuits
- 3 egg yolks
- 3 egg whites
- 100 gr. Sugar
- 1 teaspoon vanilla sugar
- 100 gr. flour
- icing sugar
Method:
Tiramisu
- We break the three eggs
- separating whites, assemble them with three tablespoons of sugar.
- Mix three egg yolks with the brown sugar and add to egg whites. To this mixture is added the mascarpone cheese, cream until smooth.
- we source coffee, mixed with the liquor and let the biscuits dipped careful not to break. Let the cakes by placing the source in which we will present the dish.
- When we threw the entire area covered half the cream before, we put another layer of cake over the rest of the cream.
- To decorate use cocoa and a colander, cast the cocoa in the strainer and gently pat, sprinkle it over the surface.
Sponge buiscuits
- Beat egg yolks with half the sugar and vanilla until foaming.
- Beat the egg whites with remaining sugar until you get the consistency of a meringue.
- Add to the egg whites stirring motion and incorporate the flour.
- Pour mixture into pastry bag and place on parchment paper small finger-shaped sticks.
- Sprinkle with powdered sugar and bake at medium heat (180 º C) for 10 -12 minutes
Proposal by chef Patricia Suarez, pastry teacher
Read MoreCharlotte chocolate mousse
Today, Via Magna shows you a dessert of international cuisine with French preparation.
Ingredients:
Sponge buiscuits
- 8 egg yolks
- 100 gr sugar
- 65 g of water
- 550 grams of flour
- 8 whites of egg
- 165 gr sugar
Custard
- 250 gr cream
- 250 gr milk
- 200 g egg yolk (can)
- 100 gr sugar
Mousse
- 300 gr Custard
- 300 gr 60% black coverage
- 450 gr semi-whipped cream
Method:
Sponge buiscuits
- Take the mixer and put egg yolks, sugar and water to whip.
- When assembled with a very creamy texture, remove and put to whip the whites of egg.
- When they are half set, add the sugar.
- As we clear up the assembled, mix yolks with the flour and finally when we have the flour mixture, add the egg whites gradually.
- To finalize the preparation have a pastry bag and with a smooth cornet we will paint the sides of what will be the charlotte. Before entering the oven, take a sieve to add sugar on top. Cook at 250 ºC for 10 minutes.
Custard
- Heat milk, cream and sugar.
- We have egg yolks on the side.
- As soon as liquids with sugar start to boil, pour over the egg yolks until well blended.
- Heat again the mixture and keep stirring all the time until it reaches 85 ºC as this ensures that there is no salmoneolosi process.
Mousse
- We have the hot custard,
- Mix with coverage and form a ganache (truffle)
- Introduce semi-whipped cream without exceeding the 28 ºC the ganache.
Mounting
- We will reverse mount and so ensure that the top surface is completely flat.
- Have two rings and wrap them with acetate tape (it will facilitate turning out).
- Put the sponge biscuits around the ring by not exceeding the height of it.
- Then put the mousse and finally a round template to cover the semi-cold in the same preparation of the cake.
Proposal by chef Isidre Peralta Camps, Pastry teacher
Read MorePrawn cannelloni with Tou dels Til·lers cheese and parmentier cauliflower with garlic
From the kitchens of Via Magna, we present a proposal that is an evolution “without cream sauce”: prawn cannelloni with Tou dels Til·lers cheese and parmentier cauliflower with garlic.
Ingredients (4 people): 
- 12 shelled prawns
- Thin cannelloni pasta
- A cauliflower
- A head of garlic
- 150 gr. Tou dels Til·lers cheese
- salt, bay leaf, chive and water
Method:
- Boil the cauliflower with water, salt, bay leaf and pasta.
- When the pasta is cooked, cut the cheese into pieces and stuff the pasta with prawns and Tou dels Til·lers cheese. Roll up.
- Make a parmentier with cauliflower and fried garlic (crush, add good olive oil, a little of the broth boiled with what we have and emulsify).
- Finally, serve the dishes with the parmentier at the bottom and cannelloni on top. Decorate with chives.
Proposal by chef Joan Forcadell, culinary teacher
Read MoreCaramel rice pudding and grilled pineapple
This week, students from Via Magna have learned to prepare several dishes for a buffet, including a caramel rice pudding and grilled pineapple, which is what we present here.
Ingredients (4 seats):
For rice
- 330 grams of rice
- 240 grs butter
- 3 cinnamon sticks or powder
- 4 ½ liters milk
- 210 grs sugar
- skin of 2 lemons
- 3 tablespoons brown sugar
- Cinnamon
For pineapple
- 450 g fresh pineapple
- 3 nuts butter
- lime juice
- pink grapefruit juice
- Green pepper (grain)
- Peppermint or fresh mint
Method:
For rice
- Heat a pan with the milk until boiling.
- Then add the cinnamon and rice, stirring with a wooden spoon for at least two hours over very low heat until the rice is creamy.
- After that, add butter and sugar and stir to mix them. Continue for 10 minutes more, stirring.
- Remove the cinnamon stick and lemon peel.
For pineapple
- Peel and chop the pineapple, removing the central stem in the form of rectangles of about 3 cm thick.
- Grill the pineapple chunks with a little butter. Should brown evenly.
- Mix in a bowl the remaining ingredients and season with this liquid the grilled pineapple, just before serving.
Final Presentation:
Serve the rice on a plate, sprinkle cinnamon and sugar and then use an electric shovel to burn over until caramelize.
Next to the dish, put the grilled pineapple.
Finally, sprinkle with chopped mint if you whish.
Proposal by chef Joan Amaré, culinary teacher
Read MoreAlmond Cream with Norway Lobsters
Today, from the kitchens of Via Magna we propose a Catalan signature cuisine recipe. It is a very aromatic recipe and yet simple to elaborate.
We will prepare a almond cream with Norway lobster, which is an evolution of the almond soup and with a different dressing.
Ingredients (4 people):
- 750 cl chicken broth
- 12 Norway lobsters
- 2 onions
- 200g almond flour
- 2 leeks
- 125cl cream
- salt, pepper and chervil or fennel
- extra virgin olive oil
Method:
- Boil the broth and filter.
- Sautée Norway lobsters with olive oil and garlic. Then, peel them.
- Take the same oil and roast the almonds. Add the broth.
- Then add the cream, salt and pepper and mix everything.
- Finally, decorate with chervil or fennel and Norway lobster
Proposal by chef Joan Forcadell , culinary teacher
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