• Skip to main content
  • Skip to primary sidebar
butfirstchai.com
menu icon
go to homepage
  • Recipes
  • Meet Famidha
  • Globe Cooking Mad
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Meet Famidha
    • Globe Cooking Mad
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Desserts

    Andorra's Pa amb tomàquet and Mel i Mató

    Published: Nov 21, 2016 · Modified: Dec 17, 2022 by Famidha Ashraf with Leave a Comment

    Jump to Recipe Print Recipe

    Back to #GlobeCookingMad series with two simple and classic Andorra dish - Pa amb tomàquet and Mel i Mató.

    mel i mato with honey and nuts

    Officially called the Principality of Andorra, situated in South-Western Europe sharing borders with Spain and France. The cuisine is largely influenced by Catalan.

    Pa amb tomàquet

    Pa amb tomàquet

    I spotted Pa amb tomàquet, which translates to bread and tomato in Catalan; a very easy recipe with the most simple and basic ingredients. As it is too easy I have included a dessert recipe too – Mel i Mató, a cheese dessert!

    Pa amb tomàquet is traditional Catalan appetizer. A simple dish that can bring out great flavours.

    Ingredients

    • toasted slices of a good rustic country bread or sourdough bread
    • fresh rip tomatoes
    • garlic cloves
    • extra virgin olive oil
    • salt

    How to make it?

    The custom is to first rub a halved clove of garlic on a toasted slice of warm bread to help infuse the garlic flavour. Next, rub a halved tomato followed with a drizzle of olive oil and a pinch of salt. Garlic and tomato with olive oil soak into the bread, creating a crunchy and soft flavour.

    Mel i Mató

    Mel i Mató

    Mel i Mató is a local Catalan dessert made from mató – cheese obtained from fresh sheep milk. This cheese dessert is best served with local honey and nuts. The texture of mato cheese is similar to ricotta but is milder in taste.

    Mel i Mató is topped with a good quality local honey and a medley of nuts sprinkled.

    I made the Mató cheese from scratch and was bowled at its smooth and creamy texture. Honey adds sweetness and the nuts add a crunchy texture, resulting in a light yet delicious dessert.

    Ingredients for Mel i Mató

    • full-fat whole milk
    • lemon juice
    • honey
    • choice of nuts and dried fruits

    How to make mel i mato?

    All you need to do is curdle the freshly boiled milk with some lemon juice and strain it through a cheesecloth until you have a nice mató cheese. You may have to keep it in the fridge for a couple of hours to drain off the excess water and keep the cheese cold and ready to serve.

    Where is Andorra?

    Andorra in world map

    📖 Recipe

    mel i mato with honey and nuts
    Print Recipe

    Mel i Mató

    Mel i Mató is a local Catalan dessert made with cheese obtained from fresh sheep milk and is served with local honey and nuts.
    Prep Time5 mins
    Cook Time10 mins
    Draining Time2 hrs
    Total Time2 hrs 15 mins
    Course: Dessert
    Cuisine: Andorra, Catalan
    Keyword: Mel i Mató
    Servings: 2 people
    Author: Famidha Ashraf

    Equipment

    • fine mesh colander
    • cheesecloth

    Ingredients

    • 500 ml full-fat milk
    • juice of half a lemon
    • honey flavoured
    • finely chopped nuts of choice (walnuts, pine nuts, and pistachios)

    Instructions

    • In a heavy-bottomed saucepan, bring the milk to a boil and then take it off the heat.
    • Add the lemon juice to the hot milk and stir well until it curdles.
    • Line a fine-mesh colander with a cheesecloth and press the mixture through until all the visible whey is drained off and you have a lump of mató cheese.
    • Place the colander over a bowl and keep it in the fridge for a couple of hours to drain off the excess water and keep the cheese cold and ready to serve.
    • When you’re ready to serve, add the honey and the crushed nuts. Scoop and enjoy!

    Adapted from Shbarcelona.

    Next up, Angola!

    More Dessert and Pudding Recipes

    • Greek Ekmek Kataifi using Custard Powder
    • No-Churn Mango Ice Cream
    • a platter filled with bracelet baklavas
      Bulbul Yuvasi Baklava (Nightingale Nest)
    • kataifi truffles with condensed milk
      Sweet Kataifi Truffles

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Famidha, a chai lover, Indian in UAE, Hooman of two cats, a Malabari who loves Tamil food and the cook cum writer behind But first Chai.

    More about me →

    Trending

    • two mugs of chai
      Chai for Two
    • baked samosas
      Baked Samosas
    • kacchi mutton biryani served with yoghurt, pappad and onions
      Kacchi Mutton Biryani
    • yemeni chicken mandi recipe
      Yemeni Chicken Mandi | Baked Smoky Chicken Rice

    New

    • sambousek
      Sambousek
    • masala chai with whole spices
      Masala Chai with Whole Spices
    • chicken chettinad curry recipe
      Chicken Chettinad Curry
    • red seeds milk drink recipe
      Red Seeds Milk Drink (Aliv seeds)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Media Mentions

    Newsletter

    • Sign Up!

    Contact

    • Facebook
    • Instagram
    • YouTube
    • Pinterest

    Copyright © 2023 But first Chai