1. CHRISTMAS IN ASCÓ CATALONIA-SPAIN

2. “ESCUDELLA” and “GALETS” SOUP FOR 25th of December, CHRISTMAS DAY/ “PEL 25 de Desembre, DIA DE NADAL”

3. INGREDIENTS  200g minced meat (pork and veal).  1 egg  2 cloves of garlic  Parsley  flour and cake flour  salt and pepper  cinnamon FOR SOUP  200g “galets” pasta  ¼ hen  2 potatoes  100g chickpeas  100g of pig nose  2 cabbage leaves  1 black turnip  1 raw sausage  1 black sausage  veal bones

4. ELABORATION  Soak the chickpeas last night.  Place a big pot on the fire with water and salt, the bones, the chicken, the chickpeas and the pork nose.  Boil about an hour.  Meanwhile, mix the minced meat with the egg, garlic and parsley, and sprinkle with salt, pepper and cinnamon.  Make big meatballs and dip them in batter.  When missing half an hour to finish cooking, add the vegetables to the pot and the meatballs.  Check the salt.

5. ELABORATION (2)  For the soup  Strain the stock.  Boil the “galets” pasta in the stock.

6. “CANELONS”/CANNELLONI FOR 26th December, BOXING DAY / “PEL 26 de Desembre, DIA DE SANT ESTEVE”

7. INGREDIENTS  Meat (100gr. veal, 200 gr. pork and 300 gr chicken)  2 cloves of garlic.  1 onion.  1 ripe tomato.  Aromatic herbs.  250 cl brandy.  Water.  Salt and black pepper.  Oil.  Grated cheese.  Milk.  16 Cannelloni pasta sheets. For the “beixamel” sauce  60gr. butter.  1l.milk.  60 gr plain flour.  Nutmeg.  Salt.

8. ELABORATION  Roast the meat with garlic, onions, herbs, tomatoes, salt and black pepper.  When roast is a little done, throw a dash of brandy. Then add some water.  Take out the herbs and triturate all the roast.  Boil the cannelloni pasta sheets in a pot with water, salt, a splash of olive oil and two bay leaves.  When they are cooked, take out and put them in cold water.  Extend in a dishcloth one by one.  Spread 2 tablespoons of the filling mixture on one side of the sheet.  Roll up the pasta sheets tightly and placed them in a tray greased with butter.

9. ELABORATION (2)  To make the “beixamel” sauce: 1- Melt butter in a saucepan. 2- Add flour. Cook, stirring, for 1 to 2 minutes. 3-Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. 4-Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil. 5-Remove from heat. Stir salt and nutmeg.  Pour the “beixamel” sauce over the cannelloni.  Sprinkle the cheese on top.  Bake and grill in a pre-heated oven at 220°C (430°F) for 10 to 15 minutes.  Serve hot.

10. STUFFED WHOLE CHICKEN

11. INGREDIENTS  1 whole chicken  dried plums  raisins  pine nuts  1 dried peach  1 dried apricot  sausages  butter  salt and oil  black pepper  brandy  small onions

12. ELABORATION  Soak the dried fruit in water.  Put the pine nuts in a pan with oil and butter and brown them.  Fry the sausages.  Put all the stuffed inside the chicken.  Sew the chicken hole.  Add a good dash of brandy.  Spread the chicken with butter.  Put the chicken in a tray and put a foil on it.  Bake two hours in the oven.

13. And … “Sarsuela”/ Fish and seafoodRoast lamb

14. For DESSERT … ”Tronc de Nadal” “Torrons” “Neules”

15. “Fruits secs”“Polvorons” “Corassons” “Pastissets”

16. “Tortell de Reis” 6th January-6 de Gener “Crema Catalana” “Bombons”

17. For DRINKING …

18. Sant Miquel School 6th level students 2012-13 http://www.xtec.cat/centres/e3000433/