Llet Merengada (Meringued Milk)

One on the most refreshing and healthiest drinks out there! This is a must for all hot summer houses. Anybody of any age can try it! Children love it, teenagers crave for it, and adults are enchanted by it!
I really don’t know where it’s typically from, all I know is this recipe of my mothers, and grandmothers. So it’s basically from their heart. I hope everyone tries it. It’s very easy to do, and very satisfying once you’ve tried it. A lot ofbeverage comes out, so you must share with friends, family, or even make a stand on the side-walk giving free drinks to hot, sweaty, thirsty people walking by! You’ll make their day for sure!

Well, enough chit-chat, give us the recipe! Most of you must be thinking… alright alright..
By the way, Llet merengada is in catalan.

 

Llet Merengada

Ingredients:

1 liter of milk

150 grams of sugar

the skin of one or two lemons

2 cinnamon sticks

2 egg whites

powderd cinamon

 

Preparation:

Heat the milk with the sugar, cinnamon sticks and lemon peel which has been cleaned before hand… As it starts heating up, never stop stirring the mixture, slowly and clock-wise. Remove any cream that may be formed. Whenever it starts boiling, remove it from the heater.

We prepare the meringue by beating the egg whites until fulffy and then we add a tablespoon of white sugar. We add it to the mixture, slowly and a stirring it with love. Once it’s all stirred in, you put it in the fridge and wait for it to cool.

 

Once it’s cool, you enjoy!

That’s it folks!

 

It’s a very easy recipe that everyone enjoys and it’s very very healthy. I hope you all try it. By the way, use good quality milk, like skimmed milk. And don’t remove the cinnamon sticks.

 

See you all soon! Remember if you want any recipe, or tips on how to prepare a special ocasion, just say the word!

 

Sangria, Fruiterita

Sangria

This recipe is dedicate to all of those people who come to Barcelona and try Sangria in a local bar for the first time. Especially to my dearest girl.

This makes the perfect summer drink, party punch. It’s easy to do, it’s vibrant, easy to drink… And you will be learning a typical Spanish drink!

I hope everyone can enjoy, and feel Barcelona nearer when you try it.

Summer in Barcelona

 

 

Home made

Ingredients:

– 3 peaches
– 2 oranges
– 1/2 lemon
– 50 grams sugar
– 5 cl of brandy
– 1 and 1/2 liter of red wine ( tinto )
– 1 cinnamon stick
– 1 glass of orange  juice
– 1/2 cup lemon juice
– 1 lemon rind spiral cut

Preparation:

Peel the peaches and slice them in half removing the bone and then cut in thin slices. After peeling the oranges and taken the bones out, cut into small pieces, do the same with the lemon.

Put all fruit in a bowl with sugar and brandy and leave to marinate for about 12 minutes. Then add the red wine, a glass of orange juice and lemon.

Later, add the cinnamon and the lemon peel and let it chill in the fridge. This drink should served very cold.

And that’s it! Oh wait…

A few tips:

Before consuming the Sangria, at the last moment without abusing add ice cubes. Especially don’t abuse.

You can also add a small bottle of lemon or orange soda too if you want to decrease the alcohol.

To make the perfect sangria you need to get Tempranillos. Or young red wine, if you can, with tones of fruit!

You can add other fruit to the mix if you like, like pears! Or whatever you want.

And that’s it!

I’ll see you all soon,

Matt

The Mojito

People form the united states, if you’re under 21, you can’t try this 😉

This is a recipe for all of those who can drink alcohol! And for those who cant, just don’t pour in any Bacardi! It’s great for summer because mint gives a very refreshing feel!

Drink with caution! And don’t drive afterwards!

Ingredients

  • 1/2 ounce lime juice
  • 1 teaspoon superfine sugar
  • 3 leaves mint
  • 2 ounces white rum
  • club soda

Instructions

In a smallish Collins glass, muddle lime juice with 1/2 to 1 teaspoon superfine sugar.* Add the few mint leaves, mushing them against the side of the glass. Fill glass 2/3 with cracked ice and pour in the rum.** Pitch in the squeezed-out lime shell and top off with club soda or seltzer. Serve with a stirring rod.

This one responds well to playing around, as long as you keep it within limits. There are some who like to replace the sugar with 2 teaspoons cane syrup; it’s hard to find here, but you can make a pretty good substitute by bringing a cup of Demerara sugar (“Sugar in the Raw” works) to a gentle boil with 1/2 cup water; keep refrigerated. In either case, it adds a nice mellowness to the thing. Some — cocktail historian and restaurant critic William Grimes, for one — prefer their mojitos to be Draques, sin fizz. That’s good, too. We like ours with the fizz, though, but also with a tablespoon of 151-proof Demerara rum floated on top. Another wrinkle has to do with the mint. The Cuban species, “yerba buena,” is different from the standard U.S. spearmint; supposedly, the Cuban stuff is available. Worth keeping an eye out for.

* Depending on how sweet you like ’em; we like ours a bit tart.

** Bacardi is, of course, traditional; for a fuller, slightly rummier taste, try Brugal, from the Dominican Republic, or Angostura, from Trinidad.

This is great to refresh the summer afternoons and nights! It’s a great party drink! I hope you can all enjoy it with your friends!

I’ll be posting soon! Ask me for a recipe

Matt