saturday 27.10.2018

Fine Gold Turron

Fine Gold Turron
  1. Beat the egg whites with a pinch of salt in a large mixing bowl using and electric beater or mixer. As the peaks start of form, add the sugar bit by bit until the mixture becomes white and thick.

  2. Fold in the toasted nuts with a spatula, mixing well but gently

  3. Divide the mixture into 3 parts and spread the portions evenly onto a sheet of baking paper. Cover each one with another sheet of baking paper.Use a rolling pin to go over the the paper until the three portions are half  a centimetre thick.

  4. Place the turron in the oven paper on to flat baking trays and bake them at 140ºC for 8 minutes.  Remove the paper from the top of each turron and bake at 100ºC for another 40 minutes until they are dry and crispy. Store in an airtight container once they have cooled down.

    OPTION
    Before serving the turron at the table, carefully add the sheets of gold.This added glow will give your home made turron that extra touch of  luxury and glamour  as only gold can. Arrange the turron on small individual plates, or piled into a large serving bowl in large pieces for an easier serving option.

Recepta
FOR 4 PEOPLE
  • 100g  of toasted hazelnuts, peeled and chopped evenly
  • 100g  toasted almonds, peeled and chopped evenly
  • 100g  of lightly toasted pistachios, peeled and chopped evenly
  • 2  egg whites
  • 150g  of sugar
  • a pinch of salt
  • Option:  10 fine sheets of edible gold ( available in cake shops)
saturday 27.10.2018

Broth for when you have a cold

Broth for when you have a cold
  1. In a large saucepan, heat the water on a medium-high temperature.
  2. Bring to the boil and add all the vegetables, a pinch of salt and cook for 9 minutes.
  3. When it’s finished you have 2 options: option 1: Drain and season the vegetables with olive oil and eat them and the broth seperately. option 2: Eat the soup with the vegetables like Minestrone soup.
Recepta
FOR 1 SERVING

100 g julienned onion

80 g julienned celery

80 g julienned artichoke

2 small bunches of finely chopped parsley

600 ml water

a pinch of salt

11.02.2019

Jaume Plensa, Contemporary Art Museum of Barcelona(MACBA)

Jaume Plensa, Contemporary Art Museum of Barcelona(MACBA)

Jaume Plensa (Barcelona, 1955) is an artist of materials, sensations and ideas with the widest international profile. His references include literatura, specially poetry, music, religión and thought. He consiers himself, above all a sculptur. Although his creative process has included multiple disciplines.

The MACBA exhibition will feature works from the 1980´s to the present, in a journey showing the dialogue that takes place between works that represents the human figure and those that are abstract. His work adresses the very condition of being: it´s physical and spiritual essence, ontological awareness of present and past, moral codes and dogmas, and our relationship with nature.

Date: 01 December 2018 to 22 April 2019.

Place: Contemporary Art Museum of Barcelona ( MACBA)

           Plaça dels Àngels 1, Barcelona.