Amazing culinary treasures

Catalan cuisine is Mediterranean cooking at its best. Stunningly simple (mostly) dedicated to true flavours and seasonal products, rather traditional in its basics, and yet at the same time the origin of culinary innovations up to the point where the critics get enthusiastic about the "futurist" way of inventing new ways of preparation.

Mix garlic with almonds?
In Catalan, people are open to think in contrasts. They like to put different things together and set up marriages of the myriad ingredients with whatever comes fresh to the market.
Most typical of this trend: Mar i Muntanya Cuisine which means "sea and mountain". It's a delicious and uncommon way of combining seafood with meat products. Such combinations include pork and scallops, tuna soup with snails, rabbit with crayfish and chicken and... why not mix garlic with almonds and chop it up?
It's easily done if you just combine the ingredients in your Braun Multiquick chopping attachment and shortly chop it up, for instance to spread them over a piece of meat or fish.

For a start: Pa amb tomàquet
Bread with tomato is what it says, or what you make out of it. As in many Catalan restaurants, you can pre-make your own tomato mixture.
Take some peeled tomatos, add garlic, a little salt, a little-little virgin olive oil, and maybe some pepper or herbs. Cook it some minutes, then mash it as much as you wish with your Braun Multiquick.
In Catalan, Pa amb tomàquet is often accompanied by tasty pieces of sausages.

Create with control
In Catalan they take their time when they prepare food. Since main dinner is served late in the evening, they like to cook over a low flame to have the greatest control over the final touch: a dash of Vi Ranci, a sprig of thyme or essence of lemon. The result are dishes that appeal to the nose, taste buds and eyes.

A visionary, a genius, a cook
Ferrán Adrià is considered to be a visionary, a genius and undoubtedly the craziest cook that ever lived. The chef of the famed restaurant El Bulli (located in Roses, close to the French border) is called the "Culinary Alchemist". Time magazine called him one of the 100 most innovative people in the world.
Ferran Adrià is constantly inventing new techniques, like serving legumes as indescribable gelatinons foams, all of which must be eaten or drank in a certain way. He is the creator of revolutionary tastes and textures, mixing savory and sweet, raw and cooked, hot and cold.