On this page are our suggestions based on culinary, healthy & cultural concepts.
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.
Fold in the toasted nuts with a spatula, mixing well but gently
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.
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.
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.
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)
To be experienced from a shallow dish or a deep bowl.
Toast the bread slices in the oven at 160 degrees for 15 minutes. Place them aside.
In a saucepan, heat the olive oil and fry the garlic slices until they are slightly golden.
Add the toasted bread and hot bottled water. Bring to the boil and lightly season with salt and pepper. Allow it to cook for 4 minutes.
Lightly blend the soup with the help of the food processor and serve immediately.
TO SERVE 4
- 8 slices of homebaked wholemeal bread (130 gr)
- 1 clove of finely sliced garlic (5gr)
- 50g of extra virgin olive oil
- Salt and pepper
- 1.5 litres of very hot bottled still water
Priest, theologian, philosopher, academic, intellectual critic, expert on intereligious dialogue, public speaker, prolific writer, polyglot, master conversationalist, wise, prophetic, mystical...
Raimon Panikkar invites us to enjoy the integral experience of his reality: the cosmic, the human and the divine.
A reflection upon the thoughts of Raimon Panikkar.
A programme of conferences and round table dicussions.
From 7 p.m. until 9 p.m., Sala Cotxeres. Palau Robert.
Tuesday 23 October. Thinking with Raimon Panikkar.
Tuesday 13 November. There's no time but this instant.
Presentation of the Catalogued works of the exhibition Kosmos Panikkar.
The world of Raimon Panikkar, an in depth look.
Thursday 15 November
7 p.m. Sala Cotxeres, Palau Robert