Greece to Catalonia and Poland

Spanish omelette

INGREDIENTS
4 Medium potatoes
1 Onion
6 Eggs
Salt
olive Oil
WAY PREPARATION:
Peel, wash and cut the potatoes into little slices, add the salt.
peel and wash the onion in little slices.
Fry in a pan the potatoes and the onion, during 20 minutes with low fire.
beat 6 eggs in a big and deep receptacle, add some salt.
When the potatoes and onion are cooked, take out wring the oil, before mix the blend whit the eggs . Take out all the oil from the pan , but leave ten drops of oil.
When the frying pan is hot put the potatoes, onion and eggs. Stay 5 minutes with medium fire. Then afterwards turn it over.
Return the frying pan on the fire and let it done the other side.
When it’s brown it’s done. Serve cut it in cubes, in portions or whole.
Enjoy your omelette.
Luis Soto i Núria Saborit

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Recipe ingredients
-500 grams boiled beans
- 800 grams Catalane sausage
- 3 table spoons of extra virgin olive oil
- 2 garlic cloves

Recipe method:
Prick the sausage with a knife
Heat the olive oil in a frying pan
Chop the garlic cloves and fry until it looks golden
Add the sausage until it look golden too
Take out the sausage and keep heat
Add the beans in the frying pan with the same olive oil until they look golden.
Serve together in the plate.

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This building of modernist inspiration was once a textile mill. Following its renovation, it now houses the Vinyets - Moli Vell Community Centre as well as several social and cultural services and a sports centre.

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Sant Boi's Roman hot baths are the best-conserved private baths in all Catalonia. They were built at the end of the 2nd century AD, in a period of splendour for this area. They remained in full operation until the end of the 5th century AD. In the 17th century a house was built on top of the site, which aided in their conservation. The baths remained covered for centuries.
The Sant Boi baths are made up of two parallel buildings. One housed the cold chambers, the "apodyterium" or dressing room and the "frigidarium" and "cella piscinalis" (cold chamber and pool). The other held the hot chambers; the "tepydarium" or tepid chamber, the "sudatorium" or steam room and the "caldarium" or hot bath chamber. Along with the discovery of the baths, an amphora production facility was also discovered under the "frigidarium", which dates back to 30-20 AD.

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Easter in Poland it is very important holiday.Polish people prepare to it very much.Send Easter card to family and friends. It stars on Maundy Thursday.On that time people are sad and serious.On Good Friday there is a special celebration in churches.People confess their sins to the priest.The figure of dead Christ is put into it and decorated with flowers and burning candles.On Holy Saturday people bring baskets of their Easter fare to church for a special blessing for all the different Easter foods. This typically Polish tradition dates back to the 14th century. Originally, only a baked lamb made of bread was blessed, but today the basket should contain at least seven kinds of food, each with its own symbolism. Bread, ensuring good fortune, is in Christianity first and foremost a symbol of Christ's body. Eggs stands for re-birth, life's victory over death. Salt is a life-giving mineral, once believed to keep away all evil. Smoked meat ensures health, fertility and abundance. Cheese represents friendship between man and nature. Horseradish is a symbol of strength and physical fitness. Cake (usually an Easter pound cake, round wheat cake and mazurek) was the last item to appear in the Easter basket and it symbolises skills and perfection. Tradition has it that the cake should be home-made. Nowadays some people also have chocolate and tropical fruits in their Easter baskets. This custom developed during the Communist period, when chocolate and imported fruit were rarities.In the morning of Easter Sunday people eat special Easter breakfast.On the tables there are Easter eggs,the lamb,wax chickens and żurek - traditional soup made from fermented rye with eggs, sausage and bacon;som salads with bread.On the next day is Easter Monday and there is also a very special custom.People sprinkle one another with water.It is a symbol of new life for people because Christ rose from the dead.
Wszeborowska Beata

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The most colourful religious feast before Easter is Palm Sunday, celebrated in churches across the country to commemorate Christ's triumphant entry into Jerusalem. The main attribute associated with that day are the palms. Despite the name, they hardly resemble the real palm branches with which Jesus was greeted in the Holy City. Typically, they are bouquets of common box, dried flowers and willow twigs. Some regions are noted for particularly impressive palms, several metres high and decorated with coloured ribbons, dyed grasses, dried or artificial flowers. In the past it was believed that a palm blessed at a mass has special properties; for example, it can prevent disease. After the mass, people would hit one another with their palms, exchanging wishes of health, wealth and bumper crops.

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Beetroot soup with mushroom stock.

Ingredients:
-5 medium-sized beetroots
- 200-300 grams dried mushrooms
-2 carrots, 1 parsnip, a half of a celeriac
- 1 spoon of butter
- 1 spoon of lemon juice
- salt and sugar
-2-3 grains of allspice

Recipe:

Leave the mushrooms in cold water for 2-3 hours. Peel the carrots, parsnip and celeriac and put in a pot with 2 liters of water. Take the mushrooms out of the water and put them in the pot with the vegetables,cover and boil for about one hour.Pour the water out add peeled, washed and grated beetroots and allspice. Boil again for about half an hour and add salt sugar lemon juice and butter. Serve alone or as Christmas Eve soup with dumplings filled with cabbage and mushrooms.

You join the soup!!!

Posted by Greece to Catalonia Student 1 at 03:46 PM | Permalink | Comments (2) | TrackBacks (0)

Ingredients:

3 pounds sauerkraut
2 pounds ham -- with bone
2 bay leaves
1 ounce dried mushrooms -- chopped
20 black peppercorns
10 allspice berries
1/2 teaspoon salt
11 cups beef broth -- bouillon or water
2 pounds cabbage -- chopped like sauerkr
2 tablespoons butter or margarine
1 pound Polish sausage links -- cut into 1/2-inch cubes
1 pound Polish white sausage with garlic -- cut into 1/2-inch cubes
1 pound bacon -- cut into 1/2-inch cubes

Instructions:
1. Rinse sauerkraut with cold water; drain well. In a large stockpot, combine sauerkraut, ham or pork, bay leaves, mushrooms, peppercorns, allspice and salt.
2. Add 6 cups broth, bouillon or water. Cook, uncovered, 15 minutes over medium heat.
3. Cover and simmer over low heat 45 minutes. Remove meat. Let meat cool.
4. Place cabbage in a large saucepan. Add remaining 5 cups broth, bouillon or water. Bring to boil.
5. Cook, uncovered, over medium heat, 1 hour or until cabbage is tender.
6. Add to sauerkraut mixture. Bone cooked meat. Cut cooked meat into 1/2-inch cubes.
7. Melt butter or margarine in a large skillet. Add cooked meat, smoked sausage and white sausage. Saute over medium heat 10 minutes or until browned.
8. Add to sauerkraut mixture. In same skillet, saute bacon over medium heat until crisp. Drain bacon on paper towels. Add to sauerkraut mixture.
9. Cover; cook over low heat 1 hour or longer. Remove and discard bay leaves. Serve hot. Notes: Use only meat with large bones, so bones can be removed easily. The secret of old-time Bigos is that it gets better as it's reheated on successive days, peaking at the 6th or 7th day. In between, store covered in the refrigerator.

DominiQue from Poland

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One of the traditional dishes in Poland is beetroot soup with mushroom stock. Every housewife has got her own recipe and different cookbooks, give different recipes for this dish. Here is version of this soup.

Beetroot soup with mushroom stock.

Ingredients:
-5 medium-sized beetroots
- 200-300 grams dried mushrooms
-2 carrots, 1 parsnip, a half of a celeriac
- 1 spoon of butter
- 1 spoon of lemon juice
- salt and sugar
-2-3 grains of allspice

Recipe:

Leave the mushrooms in cold water for 2-3 hours. Peel the carrots, parsnip and celeriac and put in a pot with 2 liters of water. Take the mushrooms out of the water and put them in the pot with the vegetables,cover and boil for about one hour.Pour the water out add peeled, washed and grated beetroots and allspice. Boil again for about half an hour and add salt sugar lemon juice and butter. Serve alone or as Christmas Eve soup with dumplings filled with cabbage and mushrooms.

You join the soup!!!

Posted by Greece to Catalonia Student 1 at 03:18 PM | Permalink | Comments (0) | TrackBacks (0)

May Cross (La cruz de Mayo)

The first Sunday of May, the pople of different cities of Andalucia who live in Sant Boi gather in Agricultura square, which is in Montañeta, to dance "sevillanas". This dance is typical from the south of Spain, where Andalucia is. Men and women dance with a partner. They wear beautiful costumes.

Also, in the morning there is a "rociera" mass wher choirs sing flamenco style songs.

Antonia Calet

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This is typical from Sant Boi. On the last Sunday of August, people from different areas of the city meet to walk together towards the hermitage at the top of a hill, called Sant Ramon.

Its privileged situation makes it a great viewpoint of the mountains and Montserrat and some times the island of Mallorca.

Once they arrived they have a party and they dance "sardanes", a typical Catalan dance where all hold hands in a circle.

You can see a lot of pictures here:
http://www.afondo.org/santboi/actuales/santboi0459.htm

Queti Noriega

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Saint John’s party (Revetlla de Sant Joan)

This is the day on the old civilization used to celebrate the summer solstice. It is the moment which the sun is in the highest place, the longest day of the year and the shortest night.

We celebrate it now on 23rd of June at night. The party is in all Catalonia. The celebration is in town’s squares, in the houses’ gardens, and in the beach and discothèques.

It is typical the fireworks, to drink cava (Catalan champagne) and to eat the typical Saint John’s cake, made with flour fruits and custard.

Another thing is the bonfires, where people burn pieces of junk.

People dance all night long.

This night is magical.

We get rid of old stuff in the bonfires

Maria Angeles Villar

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THE DEVILS OF SANT BOI

The devils with firecrackers

The devils are characters of a celebration of Sant Boi. They run in the streets of Sant Boi twice a year. It celebrates the “Festa Major”, which is the biggest celebration of the town, and the “Fira of Puríssima”, a traditional celebration of the agriculture and the livestock in this town.

They are a lot of people disguised as devil and with them, there are a lot of people with drums. Moreover, they go accompanied for giant dragons with plenty firecrackers hanging.

The devils walk on the streets of the town. The devils who have drums, play music, without stop. Some devils push the giants dragons for all streets meanwhile, the others devils fire firecrackers and fireworks. They want to scare the people. All people run to escape of firecrackers which explode for all around. The devils with drums play music together and the music is very loud. With the firecrackers and the drums, there are very, very loud noises in the street.

It is a celebration very funny and spectacular show. If you can come to Barcelona one day, you must try to go to Sant Boi and you will be able to see this great show.

This dragon is called Rufino
Ana Romera

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Another period of spring that is celebrated is May. The 1st of May - an Internation Holiday of Work, and the 3rd of May - in Poland we celebrate the hoildy of 'Constitution of third May' voted in Poland on 3 May 1791, and it was the first constitution in Europe and the second in the world.

Posted by Renata Majewska at 05:23 PM | Permalink | Comments (0) | TrackBacks (0)