SPAIN Group 1:
PISTO (also known as Ratatuille) Mediterranean diet: Healthy and tasty! Ingredients: -1 zucchini - 1 onion - 1 red pepper - 1 green pepper - 1 Eggplant - 4 Carrots - 1 can of crushed tomatoes - 1 tablespoon sugar - Sal - Olive oil Preparation: The first thing you have to do to cook this delicious dish of ratatouille is wash and cut all these vegetables into small pieces. We take a pan with a little olive oil, sautĂŠ the onion first, and when we see that is well poached and golden brown, we incorporate other ingredients that go browning too. We add a pinch of salt and let our carefully mixing ingredients for mix well each of the flavors and aromas of each piece of vegetable. We made a fire to cook a half hour, after which time we would have ready our plate. Now we can enjoy this rich recipe for ratatouille.
Group 2:
Andalusian Gazpacho
A refreshing delight!
Ingredients: 6 ripe tomatoes 1/2 small cucumber 1 piece of green pepper 1 clove garlic 2 slices of bread 3 tablespoons oil 1 tablespoon vinegar salt Gazpacho is a cold soup usually served as a first course, very easy to prepare. I will explain in detail what you have to do. I'm sure you like . 1. We clean the tomatoes and wash all the vegetables. Note that it´s a recipe that is not cooked, and despite acidified with vinegar it´s very important that everything goes well clean. Cut the tomatoes into quarters and add to a large bowl. 2. Peel the cucumbers and cut ends. Cut into small pieces. Similarly, cut peeled onion and green pepper. Reserve. 3. Cut the bread into small pieces and add a little water. Let stand for about 10 minutes. This helps soften the bread if it is hard and it will be much easier to mash. 4. Remove the garlic and, as we will use it raw, took the center to prevent recurrence. Add to the bowl with tomatoes and other vegetables. 5. We take the extra virgin olive oil , sherry vinegar and salt. Blend with mixer until liquid sauce . We spent the sauce through a sieve or a Chinese ( a colander with large holes than metal mesh strainer ) to remove small pieces of skin and seeds. We test whether the salt is fine and, if not, rectified with a little more . 6. Then, you can put the bowl with the mixture in the refrigerator and let it cool for a couple of hours. It´ll be chilled and perfect to test the best cherry gazpacho . 7. In the time of filing, the best is to put it in a bowl and garnish it with a few slices of ham (just a little) or some kind of mozzarella cheese cubes. For me, the best gazpacho is served in a glass and you just drink it. And it directly benefits your body!.¡Buen provecho!
Group 3:
CHEESE-CAKE Because we are sweet-toothed!!
Ingredients: • 200g digestive biscuits • 75g butter, melted • 600g full-fat soft cheese • 250g golden caster sugar • 150g tub natural yogurt • 3 medium eggs • finely grated zest 2 lemons, juice of 1 • 50g plain flour • 200g raspberries • icing sugar, to decorate Method: 1. Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed. 2. In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon
juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.
Group 4:
PAELLA
Enjoy this traditional and famous Spanish recipe!
In gredients 2 cups olive oil 1 red bell pepper, cut in strips ¾ chicken, cut into pieces ½ rabbit, cut into pieces ½ teaspoon sweet paprika 1½ pounds green beans, cut into 1-inch pieces 1½ pounds broad beans, shelled ½ tomato, chopped 4½ cups water, or fill up the paella pan to the height of the handles 2 times 2 cups snails, cleaned, fresh or frozen
1 1/4 pounds plus 1-ounce rice (3.5 ounces per person) (recommended: Bomba – short grain rice) Salt and freshly ground pepper 1 pinch saffron, for coloring Sprigs rosemary, as garnish Special equipment: large shallow pan