June 18th, 2012
It´s not just Sardines! But they are tasty: impaled on long skewers and grilled over the open bonfires on the night of San Juan. As I always ask…what about dessert?! Here´s a moreish San Juan recipe for next weekend – full of energy to keep you up all night at the party on the Spanish beach!
Coca de San Joan
From Catalonia, this recipe involves a sweet snack, and these are eaten in some great number on the night of the 23rd June, while the bonfires flicker and the party continues into the next day. Originally they were made with added Lardons – the crackling that you are left with after making lard – but the contrast of sweet and meat is not liked by everyone, so maybe leave the lardons out! Give them a go and take some with you when you celebrate San Juan or Sant Joan next weekend!
- 100 ml milk
- 30 g fresh yeast
- 400 g plain flour
- 1 large egg
- 30 g melted butter
- grated zest of a lemon
- 85 g sugar
- 1 egg yolk beaten
- 55 g pine nuts
- 170 g crystallized fruit
- 55 g lardons – if you really want to!
- Warm the milk and add the yeast to dissolve. Mix in 125g of the flour and leave in a warm place to rise.
- Mix the rest of the flour with the whole egg, the lemon zest butter and sugar and now add the lardons if you are using them.
- Mix all of it with the starter dough and knead until smooth.
- Place it all on a greased tray and push out to fit the sides, a little like making pizza.
- Decorate the top with the fruit and the nuts and another good sprinkling of sugar.
- Bake at 200º for just 25 minutes and cut into bite sized squares when done.
- Eat it all before everyone comes home
Very tasty photo via flickr and Jordi-hdz