March 2012


For those of you who are totally oblivious to the fact (probably most of you), Tuesday 27th March 2012 is ‘World Whisky Day’.

So in support of this momentous occasion we at La Rectoria are holding a whisky tasting in conjunction with Celler de Ca la Mariona, Olot on that day.

Below is our publicity, minus some awesome graphics I might add.

So to all of you either holding your own event or participating as a whisky lover….CHEERS!

La Rectoria de Sant Miquel de Pineda –             “El teu indret de la Garrotxa”

                                                            Contacte:  Goretti – 691353111

 

  La Rectoria ha estat convidada a fomar part de

                   ‘Sawdays Special Places to stay’

27 DE MARÇ DEL 2012

DIA MUNDIAL DEL WHISKY

WORD WHISKY DAY

La Rectoria de Sant Miquel de Pineda

i el Celler de Ca la Mariona

us conviden a celebrar el dia mundial del Whisky amb un tast de Whisky de Malta.

Veniu a trobar-nos al Celler de Ca la Mariona el dimarts 27 de Març a les 8.30pm

 5€ ticket: Tast de Whisky i Canapés    

 El Roy portarà el seu Kilt per amenitzar la festa. 

CONFIRMAR ASSISTENCIA AL 972 26 38 70

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Some dishes look and taste fantastic.  Others are regional classics, ‘cuisine du terror’ in French.  A trend that has evolved here over the last decade or so has been molecular cooking – where cuisine and science meld into an art form.  Well, since we opened La Rectoria about four months ago we have been finding our way in the kitchen .  Thus, the best description of what we do can be summed up as Scottish/Catalan with a firm foundation in the rudiments of the French kitchen.

Whatever we do one dish that has received rave reviews has been a dessert.  Not a grand classic and neither very local in terms of its composition or visually tremendously striking, but boy in terms of reaction, taste and thigh slapping wow factor it is simply THE DOGS BOLLOCKS!!  My late Mother’s ‘Sticky Toffee Pudding’ recipe served with toffee sauce and our very own homemade vanilla ice cream.  Whatever might eventually be our signature dish, this pudding will be a testimony to what we do at La Rectoria.  Comfort and Satisfaction.

So in the best tradition of internet and free access to information, here is the recipe, which in our own unbiased and only partially biased opinion is quite simply THE BEST STICKY TOFFEE PUDDING RECIPE THIS SIDE OF THE BIG BANG.

The Pudding

250g chopped dates

575ml boiling water

2 teaspoons bicarbonate of soda

1 teaspoon vanilla essence

250g soft butter

250g caster sugar – cream together with a mixer, then add 2 eggs and 125g self raising flour

Chop the dates and place in a bowl adding the vanilla essence, bicarbonate of soda and pouring over the boiling water.  Mix and set aside.

In another bowl mix together the soft butter and sugar until they are thoroughly combined.  (Now cooks make sure your butter is soft before you start this or you will just end up in something of a ‘lather’ trying to combine a relatively solid mass of butter sugar and not getting very far.)   Add the date mixture to the creamed butter and sugar and mix until homogenous.  Pour into a deep tray (approx. 24x20cm) lined with baking paper.   Bake at 190°c for about 45 minutes until dark brown, moist and firm.

Leave to cool and cut into 12 portions.

Sauce

125g butter

250g demerara sugar – melt together and add 155g cream.

For the toffee sauce melt the butter in a pan then add the sugar and stir until the sugar has dissolved and incorporated with the butter.   Pour in the cream and bring to the boil.

To serve warm the pudding in the microwave, spoon over some warm toffee sauce and place a scoop of homemade vanilla ice cream on top.  Enjoy!