Preface

A Shepherd of the Pyrenees became bored and he descended one day from the mountains and reached the Mediterranean. There he fell in love with a mermaid and procreated with her the Empordà. Thus the legend says. It seems that shepherd and mermaid not only had procreated, but they had cooked too. The kitchen of the Empordà is diverse; one of its characteristic features is the combination of ingredients from the sea and from the mountains.

The following recipes are only a tiny fraction of the dishes of the area.Each recipe was selected for their local authenticity and the ease of duplicating the dishes in northern regions. And, if the specific ingredients are not readily available, they can be replaced with similar products.

All i oli empordanesa

Beside the traditional all i oli, the classic garlic mayonnaise, there is a great number of varieties. The all i oli empordenesa may be found under many names.

Ingredients:
3 cloves of garlic,
1/8 litre Olive oil,
l egg yolk,
l teaspoon of mustard,
salt,
l apple or pear.

The cloves of garlic are peeled and crushed in salt. Make a fine paste of the garlic, salt, mustard and egg yolk. Add the oil slowly – drop by drop - and beat with the food mixer until mayonnaise arises. Roast the apple or the pear in the oven and crush it to a puree. Let it cool; stir it through a sieve into the mayonnaise.

Botifarra - the Catalan sausage

Botifarra is a kind of sausage, popular with the people of the Empordà. Often it is purchased at the butcher.But we found a classical recipe to create yourself. This sausage can be made easy and then one will know then what sausage is:

1 kilo chopped meagre pork,
200 grammes lean bacon,
Four cloves of garlic,
Cinnamon, oregano, salt, pepper and calf intestine skin.

Chop the bacon and the pork and mix it. Season the meat to taste with the crushed garlic, salt, pepper, oregano and cinnamon.
The filling should rest in the refrigerator well covered for three days. Mix two times daily and cover again. Fill the intestine skin with the mixture making knots every 15 centimetres with a cord to produce sausages of this size.
Prick a puncture into every sausage with a fine pin.
Place the sausages into hot water, and maintain a smooth fire without boiling for 30 minutes.
When the sausages have cooled, they can be roasted.

Calamares in their ink

Calamares are not naturally in the form of rings, despite the frequent presentation "a l a Romana", where they are cut into rings and fried.There are other preparations that deserve more attention. One of these is Calamares in their ink.

We get the Calamares freshly from the fishing hall.The preparation calls for a few ingredients and courage for the cook to prepare this popular recipe.

Ingredients for four persons:
l kg of Calamares,
1 onion,
2 cloves of garlic,
2 tablespoons breadcrumbs (or abraded, dry white bread),
1/2 glass white wine
parsley,
olive oil,
salt.

Preparation:
Wash and clean the calamares; divert the skin and remove the intestines.Set aside the bags with the ink aside.
Put a deep pot on the fire, and heat four tablespoons of oil. Peel onion and garlic, cut in small pieces and put them into the pot.
When they begin to turn light brown, add the Calamares and turn them until they are evenly browned.
After about five minutes add the breadcrumbs and the wine as well as a glass of water to cook about 15 minutes at middle flame.
Meanwhile mix the ink from the bag with the finely chopped parsley in a mortar and season with salt.Pour over the Calamares and let it simmer once again for 10 minutes.
Serve with a fresh white bread and a light rosé.

Fish soup of Bacalao (codfish)

Ingredients:
500 grammes of Bacalao (codfish);
500 grammes potatoes;
3 to 4 big ripe tomatoes;
4 cloves of garlic;
3/4 litre fish bouillon;
50 gr (5 tablespoons) olive oil;
Parsley;
l chilli pod;
salt,
pepper.

Bacalao is often served here as a cold fish salad. But this recipe shall prove to you that codfish can also be the basis for an excellent soup.
We already let cut the Bacalao into dies during the purchase at the market. We soak the fish pieces in water for at least 24 hours.The bowl with cold water should be changed frequently.
We take the fish from the water and let it drain well. The potatoes are peeled, cut in l cm big dies and mixed in a pot with the fish. We drop the tomatoes in boiling water, in order to skin the tomatoes, and thence pass them through a sieve. The chilli pod is cut up, crushed in a mortar and stirred into the tomato puree with the clove of garlic crushed in salt. We distribute this mixture with the olive oil about the potatoes and the fish and let it stew 10 minutes with weak heat. Now we pour little by little the bouillon. The washed parsley is chopped and half of it added to the soup.
After the soup boils for approximately 20 minutes on a weak fire, we add the remaining parsley, add salt and pepper to taste, and serve this delicacy in preheated deep plates. Good appetite!

Trout Catalan style - " Truites a la Catalana"

Our poets and composers enthused about the lively brown trout. Farm raising and deep-freezing technique have made trout more accessible for daily consumption, but, alas this form of trout tastes common, too. In our area, however, we have fresh trout (in Catalan "truita" and "trucha" in Spanish) available. They originate in the rivers of the Empordà, are of excellent quality and also very economical. This is due presumably to the circumstance of the market; Catalans do not honour freshwater fish as they do fish from the sea. In the market hall in the centre of Figueres (always worth a visit) and at other local fish outlets trout is very often offered for about 450 Pesetas per kilo. For most of the regional recipes the trout is roasted in lard ("mantega de cerdo"), which is available in any butcher shops.

Ingredients:
4 trout;
1 coffee cup of flour,
2 cloves of garlic,
parsley,
olive oil,
salt,
4 soup spoons of vinegar,
lard,
2 onions,
2 lemons.

The fishes are rolled in flour and roasted in the lard about fifteen minutes at medium fire.
Meanwhile we crush in a mortar the peeled cloves of garlic with parsley, salt and little cumin and mix the mass with vinegar. Peel the onions; cut them small and roast gold-brown in olive oil. Add the mass from the mortar and heat for five minutes.
Serve with lemon slices and dry white wine.

Gambas al ajillo

Ingredient: 6 medium-sized Gambas (Prawns) per person; Garlic, red paprika, olive oil.

The Gambas are washed under water and placed in boiling water. When the water boils again, take the Gambas out, let them drain on a sieve and stack into small, fireproof clay bowls. Add three cloves of garlic and a piece of paprika. heat up the olive oil (per person approx. 6 EL) and pour it over the Gambas.
Shift the clay forms into a pre-heated oven. When the garlic begins to tan, the dish is ready.Serve with white bread.A light between-meals snack or a delicious starter.

Oca amb peras - goose with pears

The Catalan kitchen is extremely courageous concerning the combination of the ingredients. A good example is this recipe for goose with pears, the classical high day dish of the province of Girona:

Ingredients:
A goose,
8 pears,
l big skinned tomato,
2-4 peeled cloves of garlic according to taste,
2 onions,
50 Gr. pine nuts,
50 Gr. raisins.
6 soup spoons olive oil.
50 Gr. butter,
milk,
sugar,
salt,
cinnamon,
l bay leaf,
chopped parsley,
aniseed liquor.

We cook a gravy from the wings and neck of the goose.
The goose is portioned in eight pieces, rub plenty salt on the goose pieces and brown in oil. When the bird takes colour, add chopped garlic, the bay leaf and a small cut onion, pour a part of the goose gravy on and let it simmer covered over a small flame.
In the second pan we stew in butter with some milk a chopped onion, the tomato, parsley, pine nuts, raisins and a chopped clove of garlic. Powder with cinnamon and stir.
Peel and halve the pears, remove the heart and put them into the second pan. Let simmer with a shot of aniseed liquor and three tablespoons goose gravy on a low fire twenty minutes.
We decorate the pears in a fireproof form around the goose. The sauce of the goose is sieved and that of the pears, un-sieved is poured over the goose. We place the fireproof form into a pre-heated oven for 10 minutes.
Meanwhile we brown two tablespoons sugar with a little water in another pan. Drizzle the sugar and water mixture over the pears.
Ready.

Chicken with cockles

The kitchen of the Empordà, known for the combinations of products of the sea and the mountains, presents a very simple recipe, easy to cook, and very typical too.

Ingredients:
500 gr cockles, 2 cloves of garlic, l green or red paprika pod, a chicken of about 800 gr, l medium-sized onion, 1/4 kg tomatoes, l cup olive oil, l glass red wine, salt.

Cut up the chicken in small pieces and rub it well with salt and garlic. When the oil is hot in the casserole, add the chicken pieces and let brown to a golden-brown. Cut the onion and the paprika pod into small pieces to let it roast with the chicken. Skin the tomatoes, cut in small pieces, remove the hearts and add to the chicken. Cook smoothly let and pour the wine little by little. Cook the cockles in water with salt (approx. 10 minutes).
Put the chicken into a preheated bowl, drape the cockles around, pour the Sauce ... and explain to your guests the origins of the empordanese kitchen: a mermaid left the Mediterranean, fell in love with a shepherd from the Pyrenees and...

Stuffed Rabbit with Catalan Sanfaina - Conejo Relleno y Samfaina Catalana.

Ingredients for six persons:
1 rabbit (approx. l 1/4 kg), rabbit liver and kidney,
spinach or chard leaves,
100 g white bread without crust,
1/4 l milk.

For the sauce: onions, carrots, celeries, Brandy and white wine, 1 l chicken broth.

For the Samfaina: 2 aubergines, 2 green peppers; 2 sweet red peppers, 2 zucchini, 2 chopped onions, 250 g fresh diced tomatoes, 10 spoons Olive oil.

Dressing:
Clean the rabbit and disconnect the forelegs, expand the rabbit and fill with spinach or chard leaves.
Then, add a mixture of the meat of the front legs with drained white bread, which was dipped into milk.
Then a layer of the liver and kidney. Now the rabbit is rolled up, held together with a cord and put into the oven for approx 50 minutes at 200°

For the sauce the remaining intestines are heated up with the small cut vegetables in a deep pan for 10 minutes. Add Brandy and white wine, and after stirring in the chicken broth, let simmer over a small flame 45 minutes.

For the Sanfaina the vegetable is separately browned in a pan. Then stew the onions in the same pan, add the tomato cubes, finally the other already sautéed vegetable. Cooking with low heat for 5 minutes.

To serve the rabbit, in the traditional manner, it should be cut into round panes and placed into the middle of the plate. Around is draped a portion Sanfaina and sauce...

Huevos a la marinera (Eggs, sailor's style)

According to the legend many dishes with the addition "a la marinera“ owe their origin to physical needs of fishermen’s families. When the catch was lean or the weather for fish unsuitable, only what was available came onto the table. In the case of our following recipe the catch was especially bad. Only some mussels could the brave fisherman take away from the rock. The sister’s henswere crouching deep in their nests on this Tramontana day and proved especially good for laying. The brother-in-law still had a piece of bacon from the last slaughtering. One brought spices from the garden of the sister-in-law, and the brother, a vintager provided the wine.

Ingredients: 6 eggs; 2 dozen of mussels; 50 g diced bacon; 1 chopped onion; 1 herb bundle from bay leaf, parsley and thyme; 1 soup spoon flour; 1/4 l wine; 6 soup spoons olive oil; Wine, vinegar, salt and pepper.

Preparation: Clean the mussels thoroughly under water; remove the beards. Throw away any opened mussels since they are probably spoiled. Heat up a glass of wine with a little vinegar in a pot and place the mussels, covered, over a fire for a few minutes until the shells open themselves. Retain the juice.Remove the shells from the mussels. Also throw away mussels which cannot be opened easily. Meanwhile cook the eggs for ten minutes. peel and halve the eggs.
Put bacon and onions in a fireproof clay pot over a small flame. Add a tablespoon of flour and pour a glass wine. Season with salt, pepper and the herb bundle, let boil, and add mussels as well as the reserved juice. Than you put the eggs in and let steep for a few minutes in the sauce. Remove the herb bundle and serve the dish with white bread in the clay pot.

Lomo de cerdo con leche - pork loin in milk

Ingredients (for four to five persons):
800 grammes pork loin; 100 grammes pork lard; 1/8 litre milk; two cloves of garlic, salt and pepper

Rub the meat (in one piece) with a clove of garlic that was crushed in salt. Also heat in a second pan the lard and another crushed clove of garlic. Brown the meat on all sides until it is properly browned. Pour in the milk and season with salt and pepper. Char the meat on a small flame, about ten minutes; it should be still rosé inside. Cut it into thin panes and serve.

Paella valenciana mixta

The Paellera, a round iron pan with handles, gave its name to the dish Paella. Although it is considered as a national dish, there are an immense number of different preparations. Some purists might consider our recipe, a mixed Paella with meat and fish, indeed as untypical, but at the coast it is quite popular.

Ingredients:
500 g rice; 1 cut up chicken; 300 g pork ribs (costellos); 6 small Botifarras (sausage); 100 g smoked ham, cut in die; 300 g. Cuttlefish; 12 Gambas (prawns); 24 mussels; 200 g deep-frozen peas, 2 peeled tomatoes; l chopped onion; 4 peeled cloves of garlic; l green and a red paprika; Parsley; l laurel leaf. salt; pepper; saffron; paprika; two chicken bouillon cubes.

Cook the mussels in a glass of red wine until they open themselves. Sieve the liquid and boil it with the bouillon cubes, thyme, the bay leaf, some saffron and water to make two litres of gravy.
In the Paellera roast, in plenty of olive oil, the chicken pieces with the pork ribs. Add ham cubes and the Botifarras and brown well. Add the cuttlefish, the cut paprika sheets, gambas, tomatoes and onion.Season with salt, pepper and saffron. Pour the rice into the pan. Stir well so that nothing burns. Is charred everything well, season with salt, pepper and saffron.
Add some gravy. Stir well and constantly, when the gravy is absorbed, pour in additional gravy. Add the peas after approximately 10 minutes.After another five minutes add the mussels and the chopped parsley. After a final 5 minutes the Paella is ready. If no rice grain sticks to the other one it is properly prepared.

Pote-Poli

This recipe with the strange name comes from the small town of Mura in the province of Barcelona. It can be served as both a starter or for a picnic.

Ingredients: l kg potatoes; 2 onions; 4 tomatoes; 125 g green olives; 125 g black olives; 300 g codfish (Bacalao); 1 red paprika pod; l green paprika pod; Wine vinegar; Olive oil; Salt; 5 thin panes of raw hams; four panes of four different sausage sorts. A small glass silver onions.

Preparing: The codfish is watered overnight. Then cook the potatoes and cut into not too thin panes. Stone olives and cut the onions into thin rings. The tomatoes are briefly blanched in hot water. The tomatoes should be peeling and cutting into small cubes. Remove the heart from the paprika sheets and cut the vegetable into thin slices.Rinse the codfish once again in clear water and cut it into small pieces.
Pour everything into a bowl, salt, add olive oil and some vinegar and mix until a compact mass comes out.
The Pote-Poli is overturned onto a plate and spread at the edges beautifully and smoothly. We place the ham and sausage panes above that and garnish with the silver onions.
Beer or a strong red wine fits well.

Hake in lemon sauce

Ingredients for four persons: 4 hake fillets (Merluza), fresh or deep-frozen. 1/4 litre white wine, 1/8 litre bouillon, 1 onion, 1 bay leaf, 3 cloves, parsley, 1/2 teaspoon dried tarragon leaves, skin of half a lemon, salt, sugar. 2 yolks, 3 tablespoons lemon-juice, 2 teaspoon food starch, 75 gr. Margarine, parsley, 4 lemon panes for the garnish.

Boil wine and bouillon in a pot. Peel onion and lard with cloves and bay leaf. Wash and dry the parsley. Add the onion and the lemon skin to the broth and cook ten minutes covered. Let the hake fillets simmer in the broth fifteen minutes (not to cook). Remove fillets and to set up on a preheated plate.Pour the broth into a bowl through a sieve. Put the margarine under it in small pieces.
Add yolk, lemon-juice, food starch and salt in cup to mix and than add to the broth. Pour the broth over the hake fillets and into the pre-heated oven for four minutes.Garnish the dish with the lemon panes and the parsley. Potatoes or stewed chicories characterize as supplements.

Sopa de Rape -Monkfish soup

The monkfish is the most popular fish of the coast. The meat resembles a lobster. It is a bonefish without fish bones with an oversized, flat head, which the local housewives use for the gravy.

Ingredients: l Rape of approx. l kilo; l bay leaf, thyme, Oregano. 2 litres water, l bouillon cube. 2 ripe, peeled tomatoes; l small chopped onion. 3 cloves of garlic, 6 almonds and six hazelnuts. 7-8 olive oil tablespoon. Saffron, nutmeg apple, cinnamon, pepper and salt. 125 grammes toasted white bread.

The fish head is cooked in the water with the bouillon cube, the bay leaf, thyme and oregano half approximately an hour over a small fire.In a big pot the oil is heated and the skinned fish is browned of all sides. Add two cloves of garlic, the tomato and the onion and let char 5 minutes. Crumble the white bread and pour with the fish gravy. Let all boil briefly and then remove it from the fire.
Then crush the remaining clove of garlic with the almonds and the hazelnuts and salt; with nutmeg, pepper and cinnamon stir to a fine paste and stir it in the soup. Heat and serve.

Suquet, the jewel of the kitchen of the Empordà

One of the typical dishes of the area is the "Suquet", a hot pot, of fish and potatoes. Today the older, retired fishermen amuse themselves with their small boats and nets on the sea, and use their luck-of-the-catch for their suquet, and enjoy themselves at the beach, mostly in the off-season.
In order to cook a good Suquet, two things are especially important: Only rockfish should be in the casserole and the fire must be very hot. Therefore the casserole in which the Suquet is prepared should be, if possible, the typical "Cassola catalana"; thick, spongy iron, which transmits the heat well and holds it especially long. The dish is served in the casserole to the table.Buy a good pan, as a souvenir, as enrichment of the kitchen cupboard or as a little present.Then you can explain to the neighbour that one can prepare Mediterranean fish only with this kind of pan...

We need:

Red scorpion-fish (Rascasse), monkfish, St. Peter fish. 1 kg potatoes, garlic, olive oil, tomatoes, grilled bread. Fish liver of the monkfish.

 "Where is the spice herb?" wonders the hobby cook. Or: "In order to get all three kinds of fresh fish on the same day with my fishmonger, I need the luck of a lotto millionaire." Tranquillo:Suquet can be prepared with many other local fish, and so we are in the same situation as the fishermen, use what is available from the day’s catch. And, it does not need spice herbs.

Preparation:

Brown the garlic in the casserole with olive oil. Add the peeled tomatoes, then the potatoes (peeled too) and the monkfish. After letting them brown, cover with hot water. When the water boils, add the scorpion-fish (in pieces) and the St. Peter fish. Let cook about twenty minutes over a strong fire. When the potatoes are tender, before taking the casserole from the fire, add a mixture of chopped garlic and the fish liver as well as the grilled bread slices.And that is it already. But just because the recipe is so simple, one needs some feeling for the perfect preparation.
Our tip for cooking fans: Eating a Suquet once in the restaurant and testing it then at home. And do not forget: Three types of (rock-)fish and a strong fire!

"Tortilla a la Barcelonesa"

There are simple things of life that so often provide a lot of fun; unfortunately these simple things are often expensive.
We need six eggs, and salt; three tablespoons of the best olive oil or truffle oil and 1/2 kilos Langoustines (king prawns).
We cook the washed Langoustines in abundant water some minutes, free then their meat and cut it into small pieces. Beat the eggs and salt and add the Langoustine pieces. We heat up the oil in a pan and add the mass of eggs and Langoustines. When the bottom takes colour, we turn over the tortilla, let it roast gold-brown and bring now to the table.

You can garnish the tortilla with the claws of the Langoustines. White bread fits always, in the same way as a cold rose.If the purse is lean the fresh Langoustines can be replaced with deep-frozen ones, or even already peeled Gambas (prawns). These must be cooked too before they marry with the eggs. And perhaps we can convince the purse of our savings and we can enjoy a bottle "Cava"...

Quails with grape sauce

The Quail (Spanish: codorniz) is the smallest representative of the game poultry. Its meat is aromatic and tender. One obtains it fresh daily in the butcher's shops.

Ingredients for four persons:
Eight quails, 40 Gr. butter, 200 Gr. Of white and blue grapes,1/10 litre. White wine and grape juice, l teaspoon food starch, salt, pepper.

Preparing:
Wash the quails, let dry and rub in salt and pepper. Brown them around 15 minutes in 30 Gr. heated up margarine, let scatter the remaining margarine in small pieces over the birds and let melt.

Meanwhile wash the bunches of grapes and drain them. Pick the berries off of the stems, skin them and take out the stones.Set aside the warm quails. Cook the roasting juices with wine and grape juice. Mix food starch with some water, and add it to the sauce and stir. Add grapes and let it boil briefly. Pour the sauce over the quails and serve.
We recommend green salad and a dry white wine as a supplement.

The Zarzuela - A fishing opera

Originally a Zarzuela was a Spanish singing opera with sung and spoken scenes; In the royal pleasure palace "La Zarzuela" this form of opera was performed for the first time in the 17th century.
The fish in the Zarzuela, the classical Spanish fish hot pot, does not sing and speak indeed, however, if they are prepared well, our satisfied stomach may sing joyfully.
If the Zarzuela is to succeed, there is only one secret, and that secret is equally valid for all fish dishes: The fish must be first quality and very fresh!How one finds this out is not at all so difficult.In Emporda this is easier than elsewhere.First, the fish should still have all his scales, if that is not the case, it is from inferior quality or is not fresh. If the gills have a strong red colour, the fish is good. If the gills are, however, only pink or pale red, it is not the catch of the day. The eyes are the third criterion. The fish must look at us so to speak. If its eyes are already glassy, the fish is not fresh.Finally one can feel the fish; if the meat is already soft, the fish had spent some days on ice or in a refrigeration unit. Seafood, such as Gambas (Prawns) or Langoustines must not show under any circumstances a black colour, because this means that they were first deep-frozen and then they were thawed out and it has been a few days since the thawing.

We need for four persons:
Onion, tomatoes, parsley, garlic, olive oil, white wine, 4 pieces monkfish (Rape), 4 pieces hake (Merluza), 4 pieces of red sea dragon (Escorpora), 4 Gambas, 4 Langoustines, 4 Calamares cut into 16 pieces, 16 clams, salt and dressing pepper.

Brown the onions, tomatoes, garlic and parsley in a casserole in olive oil. Add the monkfish and the calamares and let them roast. Add than a glass of white wine and a little flour to lace the sauce.Cover with water or fish broth; the remaining fish, the gambas and langoustines are added to the casserole; cook over a big fire for approximately 20 minutes. Add the clams only immediately before the end of the cooking time, salt and pepper according to taste . . . and that is it already.
If you are unable to find all the requested fish types, or they are not as fresh as needed, you can substitute other similar fish without problems.

All around the onion

Decades ago one knew the onions only as a spice ingredient.In northern Spain one began with the production of vegetable onions. Today the onion is next to the tomatoe as the most eaten vegetable. And Spain is Europe's largest producer of vegetable onions. Onions provide a pleasant, mild taste with their fine-fibrous, thick and juicy meat. They can be cut when raw, and even eaten raw without breaking out in tears now. Different varieties of onions are classified through taste and application within the onion family:

1) Reina de Abril... is the earliest onion variety to grow in Spain. Harvested in April (thus the name April queen). It is a mild form and golden.
2) Babosa ... becomes harvested at the end of April, or the beginning of May and appertains thus also to the early sorts. Under normal conditions it can be stored until August, has a more pronounced flavour, is outside golden and inside white and /or yellowish, very juicy and rather a little tender.
3) Liria. As an average-early variety it is called also Medio Grano, harvested from middle June, to the beginning of July and can be stored until September. It is golden yellow, inside yellowish and ball-shaped outside.
4) The most popular, most important and latest of all onion sorts is the Grano, also Grano de Oro and/or "Valenciana" and is harvested in July and August. It is milder than the Barbosa and a little sharper than the Liria. It can be stored up to eight months, its form is balloon-like, the colour cupreous.

The onion belongs to the vegetable antibiotics. It protects against infectious diseases, adjusts the digestion and precludes illnesses of the airways. If our onioning has not boarded up completely your appetite, we add the recipe of a local simple onion dish: Onion tortilla.

Ingredients:
2 medium-sized vegetable onions; 2 eggs; 1 tablespoon Olive oil; Salt; red Pepperoni; chopped parsley.

Preparing:
Peel onions and cut in fine stripes, roast in oil bright yellow with a little salt. Whisk eggs with some salt on a plate and add the roasted onions. Place the mass into the pan with olive oil and let the tortilla take on a light colour on both sides.If the taste of the oil does not agree with you, you can brown the tortilla in margarine. Scatter chopped parsley over it and add pepperoni according to taste.

Crema Catalana

Catalan Cream is never omitted from our region’s restaurant’s bill of fare. Normally it is served in small brown clay ramekins. In many shops these small bowls are available as a set, together with a round iron with handle for burning the sugar. If you do not have the handy crema Catalan iron, a new clean putty will serve almost as well.

Ingredients:
4 cups of milk
2 tablespoons food starch
10 table spoons of sugar and 8eggs.