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Cooking Instructions for Coca de Sant Joan

This Coca must be served fresh, as it dries very quickly.
This is why you will be completing the process in your own kitchen, hours before you plan to serve it.


Your Coca will have been half-baked in its own foil tray and kept frozen and sealed.
Once delivered, you must keep it in your freezer until needed.

Make sure it isn’t squashed!

You will also get a small bottle containing around 10ml of Anís.
This must be kept in a cupboard, away from children.

Sealed and Frozen until needed.


Your Coca must be fully thawed before being baked.
Take it out of the freezer and keep it in the fridge overnight or several hours before baking it.

Preheat your oven to 180C. Make sure the temperature is right.
Carefully remove the plastic cover.

Place your coca in the centre of your oven, on top of a rack.
Bake it for at least 7 minutes with the help of a timer.

From this moment, keep an eye on it.
It should be almost ready, but it might need up to 5 more minutes as every oven is different.

Look for a bit of colour in the areas with no crema, particularly the edges.
Use the photos as a guide.

Just a bit of golden colour. Not too much!


Once you are happy with the looks of it, take it out of the oven.

Handle it with care, as the foil tray is flimsy and must be kept flat.
Place it in a safe area, preferably a cooling rack where it’ll cool down quicker.

Quick! This is the moment when you must drizzle it with the Anís!
Use your thumb as a stopper so it lightly spashes all over the Coca.

When the Anís comes into contact with the hot surface, it will make a quiet sizzling sound: that’s when it mostly evaporates, leaving its perfume behind and creating sugar crystals.

It is not a quantity that you should worry about, specially as it mostly evaporates. But if you are concerned about using alcohol you can always skip this step.

After this, leave it to cool down completely.

Just a touch of anís.


Once the Coca has cooled down, it must be kept in the fridge until serving time.
It’s not just a food safety issue (Crema contains eggs), it also tastes better when it’s cold!

Make sure to follow all the instructions, photos and videos posted here and on social media, and your first bite will put you in a Revetlla State of Mind!

And please, share your photos and tag us so we can see them!

Bona Revetlla!

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Cooking Instructions for Croquetes

Croquetes are to be cooked from frozen.
You can fry them in your oil of choice.
I suggest sunflower oil, as you might not be able to reuse it.
If you prefer olive oil, make sure to go for something light, not extra virgin.
Fry safely! Use a splatter screen and/or keep a safe distance.

Heat the oil in a small pan or small pot. More deep than wide.
Bring it to 170-180C.
Not sure of the temperature? Dip the handle of a wooden spoon into the oil: if it bubbles, it’s ready to fry.
It’s better to fry only 5-6 croquetes at a time, so the temperature of the oil won’t drop too much.

Remember the filling is already cooked, but you wouldn’t want the inside to be cold.

You need enough oil depth to cover at least half a croqueta.
Once the first side has a dark golden colour, you can turn them around carefully to cook the other side.
But I strongly recommend using enough oil to cover the whole croqueta, as they will be less likely to crack.
Even if fully submerged, still turn them around carefully. This is because the bottom of the pan is even hotter, and you don’t want a burnt side.

NOTE about Croquetes Menorca: due to the nature of their shape, they don’t just sit at the bottom of the pan and can be more susceptible to crack.
Make sure to move them around carefully so the coating cooks evenly and there are no weak spots for the filling to escape. They would still taste nice! But it would be a shame.

Place them in a paper towel lined plate so any excess of oil will be absorbed.
But don’t leave them sitting in it for too long, as they’d go soggy! Move them into the serving plate, instead.

If you’re preparing lots of food and have too much going on in the kitchen, or you simply have guests coming and don’t want any smell, there’s a way to do this a couple of hours ahead:
You fry them as usual and keep aside. Then just place them in a warm oven for a few minutes right before serving.
Make sure your tray is oven-safe and the oven is only warm, 130-150C max! Covering them in tin foil when they go in the oven might help, too.
This might come in handy, but only if you feel confident enough to make it work. Try it at your own risk!

Are you happy and proud of your #Croquetes? Please share your photos! #JoVullRepetir

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Heating Instructions for Xamfaina

Move the Xamfaina from the freezer to the fridge AT LEAST 24 hours before you plan to have it.
This way, it’ll thaw safely.

All ingredients are fully cooked, but Xamfaina must be thoroughly defrosted in order to heat up evenly.

Place contents into a microwavable container of your choice. (Metals cannot go into the microwave!)
Single portions are always easier to heat.
Make sure it’s piping hot throughout by cheching the centre of the thickest piece of chicken.
Serve immediately.

Pre-heat the oven between 100 and 150C.
Remove the plastic and the lid.
Cover tray with tin foil.
Once the oven is ready, place it into the centre rack and heat until it’s piping hot throughout.
Handle tray with care as it’s thin. Use oven mittens.
Serve immediately.

Some white rice will play well with it.
But our favourite combination is with a side of roasted (or fried) potatoes, as seen in the picture above.
Also, this nice sauce deserves some good bread to wipe the plate clean!

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Cooking Instructions for Canelons

Move the canelons from the freezer to the fridge AT LEAST 24 hours before you plan to have it.
This way, it’ll thaw safely.

Pre-heat the oven to 180-200C.
Remove the plastic and the lid.
Some cheese and butter shavings might be stuck into the lid. Don’t waste it!
Once the oven is ready, place it into the centre rack and cook for 15 to 20 minutes.

Hot, but pale. Now go for GRATINAT!

By then, everything is hot and ready, but there won’t be much of a crust. We want them gratinats!
In order to get some golden colour and a nice crust on top, place it under the broiler for a few minutes.
It will happen very quick! Do not leave it unattended!
Once you are satisfied with the colour, they are ready to be served.

That’s the right colour!

Now just try to be patient enough not to burn your tongue.

Are you happy and proud of your #Canelons? Please share your photos! #JoVullRepetir

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Instructions for Tortell de Reis

You will be provided with the Fava (the bean), Rei (King figurine) and Corona (paper crown).
Keep your Tortell packed and frozen until needed.
Do not place anything on top of it, as it’s fragile and toppings can easily broke apart.

To defrost it:
Take it out of the freezer but do not open it, so it won’t go dry.
Either leave it in the fridge overnight, or leave on the counter first thing in the morning.
Unwrap it carefully by cutting open all sides of the bag instead of pulling it out from one side. This is to be as gentle as possible with the toppings.

If you are having it plain or already filled with marzipan, you only need to cut two holes in the bottom and hide the Fava&Rei in them.
Then, place the Tortell in your prettiest serving platter or cake dish.

Whip your cream however you like it. I recommend firm peaks. I wrote some recommendations here.
Carefully slice Tortell horizontally and clean any crumbs.
Do it on a clean surface you can wipe afterwards.
If you have a Piping bag, distributing the cream will be much easier.
If you do it with a spoon or spatula, place a big blob in the centre and then spread it towards the edges. Remember you don’t need to overfill it to the very edge, as the weight of the top layer will do that.
Now is the moment to hide the Fava&Rei in the filling!
Place the top layer carefully back on top. Give it a little wiggle so it sits on top of the cream evenly and it gently spreads the filling towards the edges.
If a little mess has happened, do not panic. It’s just cream! Use the back of a spoon or a spatula to correct it.
Once you are happy with it, you can carefully place it in your prettiest serving platter or cake dish.

If you like it with Crema/Custard:
Follow the instructions for Nata taking into account that the texture will not be as light and the mess could be bigger, so you shouldn’t overfill it.

Always lift the top with the help of big, flat tools to keep it flat so it won’t break. (Please note this is an old photo!)

Tortell de Reis is traditionally served with Cava or your favourite festive drink of choice.

As tradition dictates, whoever finds the Rei will be crowned for the day!
Whoever finds the Fava will have to pay for next year’s Tortell!
(And one doesn’t cancel the other!)

Don’t forget to take pictures! And please, tag @jovullrepetir

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Cooking Instructions for Escudella

Move escudella and pilotes from the freezer to the fridge AT LEAST 24 hours before you plan to have it.
This way, it’ll thaw safely.
Do make sure to place it into a tray or similar container, in case it leaks.

Pour the Escudella into a big enough pot and bring it to a boil.
If it’s not fully thawed, let it melt down gently.
Add salt to taste.*
Boil the Galets in it for at least 10 minutes. As per maker’s instruction, 10 minutes means “al dente”. Boil them longer if it’s your preference. We recommend at least a couple of minutes more, making it 12.
Add the pilotes into the boiling mix for at least the LAST 5 minutes.

*Saltiness comes from the cured ham. There is no added salt. Give it a taste and add accordingly, if needed.

600ml per person might seem too much. But as you boil the Galets in it, you’ll lose part of the liquid.
And in the unlikely case of leftovers, you will thank me the next day!

Are you happy and proud of your #Escudella? Please share your photos! #JoVullRepetir

2022’s Galets have a 10 minutes cooking time