Open group where anyone can join and share their recipes.

By Brenda Kaye, albert pipio-adroher, Nina and Marco Dörfliger.

Sweet sausage with apple (Botifarra dolça amb poma)

This awesomely tasty recipe is traditional from the very north-east region of Catalonia, Spain, called l'Empordà. One of its diferential characteristics is that within its ingrediants we find SUGAR, giving to the recipe a very unique taste. It is said that this sausage was one of the favorite dishes of the painter Salvador Dali. My doubt is how hard can it be for someone outside of Catalonia to find this kind of sausage, even though I've been told it exists in slightly different variations in other regions of Europe (sugar is a traditional preserver, so it kind of makes sense). Besides this, it is a fairly easy dish. Enjoy!

Requires Sweet sausage, apples, olive oil, lemon zest, cinnamon sticks, water and wine.

Makes 4 servings.

As albert pipio-adroher makes it.

Real proper custard

Easy traditional custard made with egg yolks. Adaptable to many recipes and accompaniments. Also a great way to use up egg yolks after making Pavlova.

Requires milk, cream, vanilla beans, egg yolks, castor sugar and cornflour.

Takes 30 mins.

Makes 3 servings.

As Brenda Kaye makes it.


Easy, customizable frypan treat

Requires flour, baking powder, sugar, salt, eggs, milk and butter.

Makes 3 servings.

As Brenda Kaye makes it.