Do you want to know what Messi eats to be able to score so many Hat Tricks? Do you want to know what menu Iniesta ate before scoring the legendary Stamford Bridge goal? Here you have ten varied menus that have made it possible over the last few years for Barça to succeed so much at sports, combining strict training and a healthy, balanced diet. Take note!
Handball European Cup 10-11 Cologne - In Germany, potatoes are never missing, in every dish! Therefore, the BarÇa handball players are sure to have eaten: potato stuffed with salmon and baked hake and potatoes. POTATO STUFFED WITH SALMON 4 medium-sized potatoes Salt Anchovies Cheese Olive pâté Black pepper Whole and with the skin on, wash the potatoes and put them in the oven in a recipient with a splash of water and covered with film with a small hole, 10 to 12 minutes (according to the size) at 750w. Cut them in half and empty them a little, add salt and pepper, and stuff them with cream cheese with fine herbs and smoked salmon, butter and melted cheese, olive pâté and anchovies... BAKED HAKE AND POTATOES 400 g sliced hake 2 large onions 4 potatoes 2 cloves of garlic 2 large ripe tomatoes Rosemary 1 small glass of white wine 100 g oil Salt, pepper Peel the potatoes and onions. Cut them in slices with the tomatoes and the garlic, and put it all in a tray with oil, salt, and the cup of wine, covered with tin foil in the oven for 15 minutes at 180 C. Salt and pepper the hake, place the slices on the uncovered potatoes and cook in the oven 10 minutes longer at 180 C. Serve it with a few sprigs of rosemary.
2011 Champions League Final Wembley - London May 2011 8:45 p.m. At the Wembley buffet, there must have been fresh vegetables. VEGETABLE STICKS Fresh seasonal vegetables Celery Carrot Cucumber Green onion Endives Cut sticks from the tender part of the celery, remove the leaves from the endive, peel and cut sticks of cucumber and celery. Peel and dice the green onion. Clean the sticks with cold water, dry them, and serve them cold and crunchy. CATALAN SALAD 1 large tomato, such as a Montserrat variety 4 leaves of lettuce ½ of a carrot cut into sticks ½ small green onion, diced 4 strips of red pepper 4 asparagus tips 1 hard-boiled egg 4 anchovies 1 canned sardine VINAIGRETTE: virgin olive oil, salt, vinegar, pepper. Cut a large tomato in half. Make a salad by putting the different ingredients in each emptied part of the tomato. Stick in a few leaves of lettuce, some strips of carrot, red pepper and green onion, asparagus tips, a piece of hard-boiled egg, an anchovy, and a canned sardine. Spread bits of black olive over it and dress with a little olive oil or a vinaigrette. TOMATO AND SARDINE SALAD 2 tomatoes 1 onion 2 tins of sardines Salt Oil Pepper Wash the tomatoes, cut them up, and do the same with the onion, slicing it thin, put it all on the plate, adding salt and pepper to taste, and finally add 2 pieces of canned sardines with oil.
2006 Champions League Final Paris May 2006 8:45 p.m. In France, they have breakfast like this. BREAD WITH BUTTER AND JAM Slices of bread Butter Whatever jam you like (berry, apricot, tomato...) Take a slice of bread and spread butter on it, putting a nice big spoonful of jam on it. COTTAGE CHEESE WITH FRUIT Cottage cheese Seasonal fruits (peaches ) Cut the cheese in pieces, or arrange it whole, according to the size. Peel the peach, cut it into slices, and arrange them with the cheese. POMEGRANATE JUICE Pomegranate 6 u Cut it in half and squeeze it as if it were an orange. Add sugar if you want. Serve chilled.
Hockey European Cup 09-10 Italy May 2009 8:45 p.m. In Italy, of course, a nice plate of pasta! CHEESE RAVIOLIS WITH ALMONDS AND HAM 12 large cheese raviolis 30 g almonds 1 green onion 100 g ham 1 sprig of mint Boil the ravioli and cool slightly, so it doesn t overcook but is still slightly warm. Fry the diced green onion and the almonds. Put 3 raviolis on each plate, the fried mixture, and a few bits of ham around it. SPAGHETTI IN BOLOGNESE SAUCE 350 g spaghetti 3 large onions 2 carrots 2 cloves of garlic 8 large ripe tomatoes 200 g ground pork and beef Oregano 100 g oil Salt, pepper Peel the onions and carrots and dice them. Fry them in oil for about 10 minutes. Chop the garlic fine and add it to the mixture. Grate the tomatoes and fry it all together. Add the ground meat, oregano, and salt and pepper to taste. Finish cooking and set it aside. Cook the spaghetti in plenty of boiling water with salt until cooked. Strain the spaghetti and mix it with the sauce. MACARONI IN PESTO SAUCE 350 g macaroni 1 handful of fresh basil 2 cloves of garlic 200 g pine nuts 200 g grated parmesan cheese 300 g oil Salt, pepper Wash and select the basil leaves, putting them with the peeled garlic, pine nuts, the grated cheese, and oil, and beat together in a blender. Salt and pepper to taste. Cook the macaroni in plenty of boiling water with salt until cooked. Strain the spaghetti and mix it with the sauce.
Basketball Cup Final 10-11 Madrid May 2009 9:00 p.m. When they go to Madrid, they like to eat foods from here. NOODLE CASSEROLE 400 g thick noodles 200 g sausage 200 g pork ribs 100 g peas 1 chopped onion 3 chopped tomatoes 2 cloves of garlic chopped Laurel Oil, salt 1 litre water Fry the pork ribs and the sausage, all cut into pieces, in a casserole with a little oil. Add the onion, tomato and garlic, and fry it all together. Once they re cooked, add the water, the peas and the laurel. When it starts to boil, throw in the noodles, stir, and let it cook over low heat. When it is partially cooked, add the sauce set aside, with a little broth from the cooking. VARIATIONS You can add green or red pepper to the mixture. The pork ribs can be marinated. You can add little chicken giblets. You can make noodles with meat and fish. Instead of water, you can use broth. A hard-boiled egg yolk can be added to the sauce. FOR THE SAUCE Some sprigs of saffron, 2 cloves of garlic, a handful of almonds, parsley. COD WITH SAMFAINA SAUCE 600 g unsalted cod flour SAMFAINA SAUCE 4 tomatoes 2 onions 2 cloves of garlic 2 red peppers 2 aubergines Oil, salt Dice the vegetables. In a pot with oil, fry the onions, add the garlic, the red peppers, the tomatoes, and the aubergines, in this order. Let it all cook slowly until it s soft and well mixed. Flour the cod, then fry it in very hot oil. When it s halfway cooked, put it in the pot. Place the samfaina sauce on top of the cod, add a little water, and let it finish cooking together. CRÈME BRÛLÉE 1 litre milk 200 g sugar 8 egg yolks 40 g starch Cinnamon Lemon peel Boil the milk with the cinnamon and lemon peel. Mix the egg yolks and sugar in a bowl. Add the milk, strained, with the starch dissolved in it. Cook the mixture, stirring without stopping with a whisk until it starts to boil, then remove from the heat. Put the cream in a dish and let it cool in the fridge. You can add the fruit in season that you like the best.
Iniesta Goal 2009 Champions League London May 2009 9:00 p.m. Iniesta likes to eat different types of bread, since they give him energy to keep going up to the last minute, like when he scored during minute 93 of the game. TRAY OF DIFFERENT BREADS Nut breads (walnuts, hazelnuts...) Farmer s bread Whole-grain bread French bread And bread sticks Cut it, toast it, or eat it however you like it best.
League match BarÇa-R. Madrid, 5-0 Barcelona November 2010 9:00 p.m. With all the excitement, maybe they weren t very hungry and had a light lunch. SOUP WITH PASTA 1 litre chicken broth 120 g small pasta Ham bone Diced carrot Salt Take the broth, boil with the hambone, pasta, and carrot. When it is cooked, take out the bone and serve the broth. Taste to see if it has the right amount of salt. GRILLED CHICKEN AND VEGETABLES 4 chicken breasts 1 courgette 4 small tomatoes 2 artichokes 16 green asparagus Oil, salt, pepper Wash and cut the courgette into slices, peel and cut the artichokes into fourths, cut the asparagus lengthwise. Clean the tomato. Cook the vegetables with a bit of oil, grilled over low heat. Salt and pepper them. Salt and pepper the chicken and grill it. Serve it all together. HONEY AND COTTAGE CHEESE 600 g cottage cheese 4 spoonfuls of honey Serve the cottage cheese on individual plates and pour the honey on top. VARIATIONS It can be served with sugar instead of honey. Walnuts can be added.
Quarter finals of the Champions League against Arsenal Barcelona April 2010 8:45 p.m. In Messi s house, since he was a child, he has always had nuts and a tray of fruit. NUTS TRAY Almonds Hazelnuts Pine nuts Dried peach Raisins Prunes Walnuts Break the shell and peel the nuts. Serve it all together. SEASON FRUIT TRAY Fruit in season Grapefruits Oranges Figs Pomegranates Grapes Pears Apples Strawberries Bananas... Wash, peel, and cut up the fruit according to the type of fruit and put it all on a tray. Serve at room temperature.
Club World Cup Final Abu Dhabi December 2009 In Abu Dhabi they would surely have eaten something like this. COUSCOUS SALAD 4-6 ripe tomato (according to the variety) 4 anchovy fillets 1 head of lettuce 350 g couscous 2 hard-boiled eggs 1 green onion Olive oil Balsamic vinegar Salt Scald the couscous with boiling water. Cool and set aside. Clean the lettuce and the onion and drain the water. Cut the head into pieces, and slice the tomato. Peel the hard-boiled egg and cut it into eighths. Cut the onion into long, thin slices. Put the lettuce, onion, and egg on the plate and spread out the couscous, alternating the tomato and anchovies on top. Make a vinaigrette dressing with oil, vinegar, and salt. Dress and serve. MARINATED MEAT SKEWERS 600 g de-boned lamb thigh meat Diced Let the meat soak in the marinade overnight. Poke the meat with the skewer and fry with oil until it s cooked. MARINADE Salt Pepper Red pepper Cumin Coriander Garlic Laurel Lemon juice Oil 50 g oil 4 skewers YOGHURT
Basketball ACB league final 10-11 Bilbao June 2011 There are always sandwiches: after training, before playing... Be original, here are a couple for the fall season! WALNUT BREAD WITH FIGS CHEESE 1 half kg loaf of walnut bread 4 fresh coll de dama figs 300 g high-quality fresh goat s cheese Virgin olive oil Salt Toast the bread and rub the figs on it as if they were tomatoes, then sprinkle with virgin olive oil and salt. Mark the cheese on a red-hot skillet with a drizzle of oil. Put the cheese on the piece of toast.