Visit to the doc and the recipe of the season
So I had a visit with the pneumologist yesterday about my potential apnea. First of all, I was extremely suprised on how the Hospital de Viladecans worked. First of all, I didn't have to wait for 1 hour - although the appointment was at 6pm, I was in the doc's cabinet at 6.20 and left at 6.45 - 25 minutes! I thought the doc would just send me to the sleep test, and it would take 6 months to get an appointment, but it turns out that I got the following: blood tests, espirometry, X-Ray, an Electro Cardio Gram, and the sleep test which is next Tuesday.
For once, I think that switching the government to the Left parties coalition in Catalonia 6 years ago was a good thing. Public healthcare has improved noticeably in my area. My local hospital has an additional plant for all these tests - therefore everything will be ready in 6 weeks time, when I have the next appointment. This is quite a difference compared to the 24 month waiting list for the allergy tests I've missed already twice - which I'm going to request once again.
And now, for the food... Although you would be surprised how Halloween is becoming a tradition here in the last 5 years (yes), there are special sweets that celebrate the All Saints holiday. The traditional Catalan ones, which I really want to make this evening are panellets. (PanaY-Ets) (like "pets" at the end).
Remarkably, most of the recipes in English are the "good ones" (I say that because every time I see paella made with chorizo I can just think of throwing up). So here's one which is like the one I have at home. If you like cookies and you can find pine nuts at a reasonable price (if not, use chopped almonds or hazelnuts), go ahead and make them. I learned to bake this at school when I was 8.
Panellets
"These cookies are traditionally served for All Saints Day on November 1st, in Catalonia. Pine nuts can be substituted for the chopped almonds. Cocoa powder or chocolate drink mix can also be added to the mixture to change the taste. And yes, they are supposed to be squishy when you eat them."
INGREDIENTS
- 1 pound small potatoes, scrubbed
- 1 cup almonds
- 1 cup white sugar
- 1 egg
- 1 cup pine nuts
DIRECTIONS
- Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. When done, you can stab them with a fork, and they will fall off easily. Drain, cool slightly, and peel.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place 1 cup of almonds into a food processor, and grind to a fine powder. Add sugar to almonds, and process to mix. Transfer to a medium bowl. Add potatoes to the almond mixture, and mash together until it becomes a very thick paste. Roll into 1 inch balls, and roll the balls in pine nuts. Place cookies on a baking sheet, and brush with a beaten egg.
- Bake for 10 to 15 minutes in the preheated oven, until the tops are brown. Gently remove from the baking sheets, and cool on a plate in the refrigerator. Serve cold. They are supposed to be squishy when you eat them.