FOOD, CULTURE AND TRADITION
Food is only one aspect of cultural traditions, yet it is probably one of the most persistent. There is no cultural group and no individual for whom at least one specific food - the memory, taste, or smell of which - does not evoke a pang of loving nostalgia. Without food we cannot survive. But food is much more than a tool of survival. Food is a source of pleasure, comfort and security. Food is also a symbol of hospitality, social status, and religious significance. Special occasions, from funerals to weddings, from festivals and fairs to political holidays and religious celebrations - all of these would diminish in pleasure and importance if food were not a consideration. Various foods are given symbolic and even transformative connotations. Food traditions, and indeed the incredible variety of herbs and spices, fruits and vegetables, the countless ways of food preparation and food service have enriched our individual food horizons and expanded our views of what constitutes a healthy diet. It is becoming obvious that an understanding of many aspects of the cultures of others, including their food traditions, is indispensable in any human communication..
Apfelmus
sauce) (German apple
Ingredients:
Apples, peeled, cored and chopped into chunks -- 3 or 4 pounds Water -- 1 cup Sugar -- 3/4 cup, or to taste Lemon, juice only -- 1 Cinnamon -- 1/2 teaspoon Salt -- 1/4 teaspoon
Preparation: 1. Add all the ingredients to a large, non-
reactive saucepan and bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, until the apples just begin to fall apart, 15 to 20 minutes. 2. Remove from heat and put through a food mill for smooth applesauce, or mash with a potato masher for chunky applesauce. Adjust sweetness by adding more sugar if you like. Serve hot or cold. Freezes well.
Apfelmus is your ba sic applesauce that is a typical Ger man accompanimen t to roast meats like Sc hweinebraten
origin serve n a e p ro u E t s a E f Jews o use it to top r o s e tk la h it w s epl tsime erfect as a p is e c u a s le p p A blintzes. n dessert for childre
Germany
Obaadtz) ter eese spre
ch (German beer
Ingredients:
Camembert, cut into pieces -16 ounces Butter, softened -- 3 tablespoons Red onion, minced -- 1 German ale (optional) -- 1/4 to 1/3 cup Paprika -- 2 teaspoons Ground caraway -- 1 teaspoon White pepper -- 1 teaspoon
Classic Biergarten fare, Obatzter is especially popular at Oktoberfest celebrations.
Preparation: 1. Place all of the ingredients together in
a large bowl and mash together with a large fork or potato masher until smooth and fluffy. Alternatively, you can pulse all of the ingredients in a food processor. Adjust seasoning to taste. 2. Place the cheese spread in a bowl. Garnish with more minced red onion, chopped chives or sliced radishes if you like. Spread on slices of Bauernbrot or serve with soft pretzels.
rian a v a B a s i r e t z t a Ob e s e e h c d e r o v a l f l ful spread.
Germany
en Pflaumenkuch
tart) (German plum
Ingredients:
Flour -- 2 1/2 cups Sugar -- 3/4 cup Baking powder -- 2 teaspoons Salt -- pinch Unsalted butter, cut into small cubes - 1/2 cup, or 1 stick Eggs -- 2 Milk -- 2-3 tablespoons Breadcrumbs -- 1/4 cup Plums (see notes), quartered and pitted -- 1 1/2 to 2 pounds Sugar -- 1 tablespoon to 1/4 cup Cinnamon -- 2 teaspoons
Preparation: 1. Mix the flour, 3/4 cup sugar, baking powder and salt together in a large bowl.
2. Add the butter and blend it into the flour mixture with 3.
4.
5. 6. 7.
your fingers or a pastry blender to form a mixture with an oatmeal-like texture. Beat the egg and milk together. Stir into the flour mixture with a fork until the dough comes together. Remove to a clean, floured surface and knead gently just until smooth. Wrap in plastic wrap and chill for at least one hour. Preheat oven to 400°F.Grease and flour a 9x13-inch pan. Roll the dough out to about the size of the pan. Place the dough in the pan and press it to cover the bottom, creating a lightly raised edge. Prick the dough lightly all over with a fork. Sprinkle the breadcrumbs evenly over the dough. Arrange the fruit neatly on top of the dough, cut side up. Bake in the preheated oven 35-45 minutes, or until the edges of the pastry are golden brown. Remove from the oven and sprinkly liberally with the remaining sugar and cinnamon. Serve hot or at room temperature.
This fruit tart is a simple way to use the freshest sto nefruit of the season
Germany
EN T A R B E N I E SCHW
st pork) (German roa
Preparation: 1. Rub the pork all over with the caraway, salt, pepper and
Ingredients:
Pork butt or shoulder -- 4-6 pounds Caraway seeds -- 2 tablespoons Salt -- 1 tablespoon Pepper -- 2 teaspoons Oil -- 2 tablespoons Onions, roughly chopped -- 3 Carrots, roughly chopped -- 3 Water, stock, white wine or beer -- 1
cup
Flour -- 2-3 tablespoons Butter -- 2-3 tablespoons
oil and marinate for at least an hour, preferably overnight. Before roasting let the meat come to room temperature by removing from the refrigerator at 30-60 minutes before you put it in the oven. 2. Preheat oven to 180°C. Mix together the onions and carrots and place in the bottom of a roasting pan just large enough to comfortably fit the roast. Pour the water, stock, white wine or beer into the pan. 3. Place the roast, fat side down, in the roasting pan on top of the vegetables. Cover the pan with foil, place in the oven and roast for 1 hour. 4. Remove the foil from the pan and turn the roast fat side up. Cut deep crosshatches in the fat in a diamond pattern and place the roast, uncovered, back in the oven. Roast for another 1 1/2 hours to 3 hours, or until the roast is tender and well browned on the outside. A meat thermometer inserted into the centre of the roast should read 80°C. 5. Remove the roast to a cutting board, cover it lightly with foil and let it rest for about 20 minutes while you make the gravy. 6. Knead the flour and butter together with your fingers to make a doughy paste and set aside in a small bowl. Strain the pan juices from the roasting pan and save the vegetables if you like to serve with the roast. Add enough water, stock, wine or beer to the pan juices to make 2 cups. 7. Bring the pan juices to a simmer in a saucepan over medium heat. Whisk small pieces of the butter-flour paste into the pan juices until the gravy is thickened to your liking. Reduce heat to low and simmer for another 5-10 minutes. Adjust seasoning to taste.
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It is a typical dish that Germans prepare when they receive visit ors
al in ular Sunday me p o p a is rk o p t Roas .I Central Europe is most often n te ra b e in e w h c n Germany, S or sauerkraut, e g a b b a c d e is served with bra . a fine pilsener. dumplings and
Germany
e k a C t s e r o F Black ients: d e r g n I
e flour Y: PASTR ps all-purpos cu ugar 1 2/3 white s d cocoa s p u c 1 1/2 eetene p unsw 2/3 cu g soda r s bakin powde n o o p s tea 1 1/2 lt ilk oon sa s a 1 te p ps (butter-) m u 1 1/2 c shortening p u c 2 1/ 2 eggs on vanilla scho der Kir l p e s a a e w t z 1 ar he p Schw made c 1/2 cu used home(I wasser r) o u q rry li G: FILLIN gar powder u s, 1 cup s alt s cherrie h d c e t in it p p 1 ) .5 liter 1 can (0 cream d draine avy whipping e 1 cup h poon vanilla s asser a e t irschw 1/2 k n o o sp 1 table late, or t choco G e N e I P w P is TO are sem bs 1 squining crum rema
Preparation:
Preheat oven to 180 degrees C. Greased the pans. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside. Cream shortening and sugar until light and fluffy. Add eggs and beat well. Add vanilla. Add flour mixture, alternating with milk, beat until combined. Pour into the pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Cut each layer in half, horizontally, making 4 layers total (as in the picture). Sprinkle layers with 1/2 cup Kirschwasser. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon Kirschwasser. Add sugar powder, and a pinch of salt. Beat again. Spread first layer of cake with 1/3 of the filling (use 1/2 of the filling if you have only 2 layers instead of 4). Top with 1/3 (2/3) of the cherries. Repeat with the remaining layer(s). Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate. Or you can use the remaining crumbs to sprinkle the sides of your Black Forest Cake.
This great-looking Black Forest Cake is originally called Schwarzwaelder Kirschtorte. As for me, this name itself is very juicy and delicious as the cake! It's not at all difficult to cook, so put on your apron, and get started!
Germany
d a l a S o t a t o P c Classi Preparation:
ientsc:ooked and diced d e r g n I , potatoes m 8 mediu mayonnaise ps 1 1/2 cu r r vinega ons cide o p s le b 2 ta gar poons su 2 tables ustard yellow m n o o p s 1 table 1 teaspo
on salt
der arlic pow spoon g
1 tea
1/2 teasp
per oon pep
liced ry ribs, s
2 cele
ced ion, min 1 cup on 5 hard-b
Boil peeled potatoes in salted water until done. Cool to room temperature. Place diced potatoes in large bowl. Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl. Add to potatoes. Add celery and onions and mix well. Stir in eggs. Sprinkle a little paprika on top.
gs oiled eg
paprika
This recipe is fantastic!!!! I made this over the weekend and it hit the spot with the hot weather we have been having. I am one of those that prefers their potato salad cold. I added tons of celery and onion and it had that perfect crunch. The texture was smooth and creamy and I'm thrilled I finally have a recipe that I can stick with.
Germany
' e i p e l p p 'A Preparation:
ngredients:
Divide the dough into two parts. Roll out the first part and put it on a baking tin inlaid with baking paper. Then peel and cut the apples. Fry them with sugar and cinnamon for a short time. Put the fried apples on the dough. Cover everything with the other part of the dough which you can for example, cut into strips or grate to make crumble topping. Bake in oven at 180*C for about one hour.
* the dough from the previous recipe for cookies * 1-1,5kg of apples * sugar and cinnamon (to taste)
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DELICIOUS !!!!
cipe for e r n e iv g From the also make n a c u o y cookies, apple pie.
Poland
e' t o p m o c t i 'Dried fru
Preparation:
Ingredients: * any dried fruit for example, apples, plums, pears, apricots, figs...
Put the fruit in the pot, pour some boiling water on it and sweeten it to taste. Leave it for a few hours (34 hours). You can flavour the compote with vanilla or cinnamon.
in such a d e r a p e r p t i Fru !!! AAA way is delicious Although in the winter co mpote with dried fr uit was serve d with daily meals s ome times ag o, it is primarily a traditional P olish Christmas dis h nowadays.
Poland
' s e i k o o 'C Ingredients:
Preparation:
* 0,5kg of flour * 3-4 teaspoons of sugar * 3 yolks * 1 package of margarine * 1 flat teaspoon of baking powder
Combine thoronghly all the ingredients and knead them. Roll out the dough and cut out some shapes. Bake in oven at 180*C until they are golden. You can decorate them freely.
can You CAhAristmas cookies.
A
also tree
a decorate these with
This is a univ ersal recipe, from which y ou can also make apple pie, the bottom of ch eesecake or muffins.
Poland
' s g n i l p m u 'D Preparation:
Ingredients: * 1kg of flour * 1 egg * 2-3 spoons of oil * 1,5 glass of hot water
Combine and knead all the ingredients thoroughly, roll out to make thin pancakes. Cut out rings from the pancakes, stuff them with some filling and seal them firmly. Boil the dumplings in boiling, salted water until they float to the top.
pling fillings: m u d f o s le p Exam rries: with strawbe t. 1.Dumplings nd sauerkrau a t a e m h it w Aumplings .D 2A
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Dumplings ha ve probably be en known in Po since XIIIth land century. Onc e dumplings w prepared only ere to celebrate so me holidays. holiday had it E ac h s own differen t dumpling fi and shape. ll in g Dumplings w ith cabbage mushrooms ar and e a traditiona l Polish Christ dish. mas
Poland
heese c h t i w s e l 'Nood rries' e b w a r t s d an
Ingredients: * pasta * strawberries (whatever the amount you want) * cottage cheese (whatever the amount you want) * sugar (to taste) * youghurt (best natural)
Preparation: Boil pasta. Add the cottage cheese and mix with youghurt. We sprinkle the boiled pasta with cottage cheese and strawberries. If for someone it is not sweet enough, you can sprinkle it with sugar.
robably p d l u o w r e This dinn y contest. n a n i w er nAeAvA But no ... well ... it has got one advantag e: you can make it very q uickly.
Poland
otatoes p h t i w s p 'Pork cho abbage' c g n u o y d an
Preparation:
Ingredients: * thick slice of pork loin * 1 egg * breadcrumbs * salt and pepper (to taste) * oil (to fry)
Crush pork loin with a mallet, add salt and pepper, dunk it in beaten egg and then in breadcrumbs. Fry it on hot oil on both sides until the chops gain a nice, brown colour.
h favourite dis a is p o h c k The por nation. of the Polish
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A very busy housewife de votes nearly half an hour a d ay to prapare this meal to serve it to her husband after a hard work
Poland
ato
hão P l u B à s a o j i e Am ão Pa Clams à Bulh
Ingredients 1 kilo clams 250ml water 3 cloves of garlic sliced into flakes 2 tablespoons olive oil finely chopped coriander 2-3 tablespoons white wine (optional)
to
Preparation Wash the clams very carefully, changing the water from time to time as you do so, clean off any barnacles and beards. Then simply place the water, crushed garlic, oil and coriander in a saucepan and bring to the boil. Add the clams, cover and boil for about 5 minutes until they have opened. (Add a little white wine if you wish and cook for one more minute). Serve immediately.
ly My Fami n i o t a P à Bolhão y eaten at Amêijoas mêijoas are usuall . a ch my family Summer at the bea nA IA d of the the en
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Why I like Amêijo
as I like amêijoas very m they always remind uc h because me wonderful days spent by the sea.
Interesting Historical Notes Bulhão Pato was a Portuguese poet from the 19th Century. He is however, much more famous for his clams recipe than for his poetry. Amêijoas à Bulhão Pato can be found all over Portugal and it is undoubtedly one of the best clam recipes of all times.
EB 23 dos Olivais PORTUGAL
Arroz Doce e pudding ic r e s e u g u t r Po Ingredients 15 g butter 125g risotto rice 1 large lemon, zest only 1,250 l milk, warmed 300 ml water, approx 110 g caster sugar 5 yolks 2 tsp ground cinnamon
amily F y M n i ce Arroz Do vourite dessert of is he f a This is t my family. There in ering h t a g children y l i nor f a m no party . rroz doce a t u o h t i w
Preparation 1. In a large saucepan, boil the risotto rice in the water, on a medium flame, with the lemon zest and butter. Let the water evaporate. 2. First add 250ml of warm milk, and bring to the boil. As the liquid becomes absorbed, gradually ladle in more milk, allowing each ladle to be absorbed before adding the next. Stir frequently until the rice is cooked. 3. Add the sugar and stir. 4. Remove the saucepan from the heat. 5. Mix the yolks and add them to the preparation. 6. Let it cool a bit and then decorate with cinnamon.
Why I like Arroz D
oce Mummy usually lets me scrape the pan in the end.
Interesting Historical Notes Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. In Portugal it is a very popular dessert and can be found in all restaurants.
EB 23 dos Olivais PORTUGAL
e Sá d s e m o G à u Bacalha es de Sá
alt Co Portuguese S
d à Gom
Preparation
Ingredients 2 pieces of salt cod 6 tablespoons olive oil, plus extra for drizzling 2 large onions, sliced 4 cloves garlic, minced Pinch of nutmeg White pepper, to taste 4 medium potatoes, boiled, peeled and cut into 1/4-inch slices 8 hard-boiled eggs, sliced, for garnish Portuguese olives and chopped parsley, for garnish
1. Rinse the cod under cold running water to remove any surface salt. Place the fish pieces in a large nonreactive pot, cover with water and refrigerate (covered) for 24 hours, changing the water several times. 2. Pour off the water, refill the pot with clean water and gently boil the cod until it flakes easily with a fork, about 7 to 10 minutes (or longer), depending on the thickness. 3. Meanwhile, heat 3 tablespoons of the olive oil in a large skillet over medium heat, and sauté the onions until barely brown. Add the garlic and cook a minute more. Set aside. 4. Drain the cod and let cool. Flake it into a large bowl and remove any bones or bits of skin. Add the onion-garlic mixture, nutmeg, white pepper and remaining olive oil, and toss lightly. Pack the mixture into well-oiled ovenproof casserole dish. Cover the codfish with the potato slices. 5. Drizzle with additional olive oil to moisten. Garnish with the eggs sliced, several olives and some parsley. 6. Bake in a preheated, 400°F (200°C) oven for 20 to 30 minutes, or until cod is lightly toasted.
Why I like Bacalha uà Gomes de Sá I lik
y My Famil in á S e d mummy à Gomes Bacalhau es it very much, so r lik My brothe er the year. ov cooks it all
e it because it has kinds of ingredient different s and it’s very tast y.
Interesting Historical Notes Bacalhau à Gomes de Sá is a Portuguese dish of salt cod and potatoes created in the 19th century by Gomes de Sá at the restaurant Restaurante Lisbonense in the city of Oporto.
EB 23 dos Olivais PORTUGAL
Caldo Voeuprde Green S
Ingredients 2 nice fat onions, finely chopped 4 cloves garlic, crushed 1 chorizo sausage 6 large potatoes 1.5 litres of water salt 2 bay leaves large bunch of Portuguese cabbage olive oil, for dressing
Preparation In a large pan sweat the onions and garlic in the olive oil until translucent. Add the water, salt and the diced potatoes and cook until the potatoes are soft. Then mash the potatoes with a blender. Meanwhile, very finely chop the Portuguese cabbage and add it to the pan. Chop the chorizo sausage into small chunks. Just before serving, stir the olive oil and serve at once.
ily n My Fam in Saint i e d r e V e Caldo ldo verd y mother a c t a ne. M lly e WeAAusua est on the 13th Ju ver eaten. ee sf Anthonyâ€&#x; st caldo verde I „v be cooks the
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Why I like Caldo
Verde I like caldo verde because it is a portuguese traditio na mixture of vegetab l soup and the les and chorizo sausage tastes wo nderfully. Interesting Historical Notes Caldo Verde was born in the north of the country to warm up the freezy hearts of the peasants of Minho. The Portuguese cabbage, round and dark green is fundamental to get the traditional flavour of caldo verde.
EB 23 dos Olivais PORTUGAL
a s e u g u t r o P à Cozido ew
Portuguese st
Ingredients
Preparation
½ kilo beef First boil the meat in a large pan with ½ kilo pork water and salt. When cooked, remove Smoked sausage: 1 farinthe meat and add the vegetables. Finally heira; 1 morcela; 1 chouriço use the remain water to boil the rice. 200g bacon In a different pan, cook the smoked ½ chicken 1 Portuguese cabbage sausages in clear water. 1 pale green cabbage Put all the ingredients in the same big 4 carrots dish and serve. 2 turnips 4 potatoes 1 tin of cooked beans ly My Fami en the n i 250g rice a s e u h Portug undays w sins, S salt n o Cozido à r e t n Wi , cou
eaten in brothers y l , l s a r u e s t s u i s s It‟ ltogether: a s i A y A l i fam nts etc. grandpare
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Why I like Cozido à Por tuguesa I like this dish be
cause it is alway s cooked for a large group of pe ople and I have beautiful memories of thes e meals.
Interesting Historical Notes Cozido is one of the traditional dishes of Portuguese cuisine. A stew made with different meats and vegetables. There are numerous regional variations throughout Portugal. The Portuguese “cozido” has its origins in the Beira region and is commonly referred to as “Cozido à Portuguesa”.
EB 23 dos Olivais PORTUGAL
a Sopa Dourad olden Soup Portuguese G
Ingredients 1 1/2 cups sugar 1/2 cup water 7 egg yolks 6 slices sponge cake in thin slices Cinnamon
amily F y M n i ourada at
Sopa D
oe r family t u o n i n o i it It‟s a trad for Christmas. up golden so
Preparation 1. In a medium saucepan, mix the sugar with the water and bring to the boil to make a thick syrup. 2. Remove the syrup from the heat. Using a slotted spoon, carefully dip each slice of cake into the syrup, and place them on a large serving dish. 3. Beat the yolks and slowly whisk them into the remaining syrup. Return the pan to the heat for one moment and stir, to thicken, without allowing the yolks to curdle. 4. Pour this custard over the slices, sprinkle with cinnamon, and serve when temperature room.
Why I like Sopa D
ourada I like it because I ha ve sweet teeth. It reminds me Christm as time and of course ... presents. Interesting Historical Notes In “The City and the Mountains”, the Portuguese writer Eça de Queiroz recalls his leaving Paris to return to his native Portuguese village for family reasons: „I thought how good Aunt Vicencia‟s golden soup would be. I hadn‟t savoured it for years, …I ate with delight Aunt Vicencia‟s golden soup…‟
EB 23 dos Olivais PORTUGAL
h s i f d e i r F Ingredients:
Preparations
-1/2Kg of shrimp s -Eight green peppers -Two squids One courgette -Flour -Two onions -Salt -A lot of oil
First Peel the shrimps, clean the squid and cut them into small pieces, cut the onions and the green peppers into thin rings, peel and chop the courgette into small blocks and add salt to the ingredients. Second Flour the ingredients Third Heat oil in a saucepan and when starting to smoke, add the ingredients.
mily a F y M n i h s i Fried F y family
cause m e recipe be s g to e h t e s o h Ic e somethin v a h e w n e ry wh t we feel ve a only eat it e e w n e h nd w ther celebrate, a cius. My fa li e d is it d e us e but me an ip happy beca c e r is h t pares . usually pre o prepare it t im h s lp e h my mother
Historical notes: Fried fish is a typical recipe in Málaga where we can find the best “pescaíto” as we have a long fishing tradition. Spain
Paella :
ients Ingred
lams ilo of c squid k 2 / 1 f 2 kilo o 1/ ps rice cu 2 loring r cups 4 wate ellow food co fy ns A bit o of praw o l i k 2 1/ to 1 toma per ep 1 / 2 p loves cc 2 garli Oil Salt
Preparations First, fry the squid. Then fry the clams. Cook the prawns with salt and water. In another pan, fry the tomato, the pepper and the garlic with oil. Mix the seafood with the vegetables and fry the rice for two or three minutes with the above ingredients. Cook the ingredients with four glasses of water and add food coloring. Remove when the rice is cooked. Let it settle for five minutes and serve.
amily F y M n i a l l Pae
ause my c e b a ll e a p I like ok it. Now o c to d e s u r grandmothe repares it. my mother p lly eat it a u s u I d n a My f amily y. every Sunda
Historical notes: Paella is one of the most popular foods of Spain. In the Valencia area, there were many fresh vegetable gardens, along with raising chickens and rabbits for family consumption, as well as the existence of the rice fields. This mixture made the creation of paella. Then people added olive oil and seafood, typical of Mediterranean food. You can add different kinds of food to paella, seafood, meat, vegetables.... so that you can get different flavours. Spain
Gazpacho ients: people: d e r g n I for 4 ents Ingredi ic cloves l -3 Gar rumb c a - Bre d oes t a -2 Tom r pe -1 Pep n -1 Onio ber um -1 Cuc r -Vinega oil -Olive -Salt
Preparations Cut the 3 garlic gloves and crush it. Add the bread crumb with water and salt. Add, little by little, the olive oil to the mixture. When the paste starts to separate, pass it to a soup bowl with the pepper, tomatoes, cucumbers and the onion really cut. Cover the paste with cold water. Mix it and add some vinegar. Serve the gazpacho very cold.
n My Gazpacho i Family Why I like Gazpacho My father says that it is a very good food. It is a very refreshing food, so (in a hot day in Malaga) I like having it for lunch.
o normally in h c a p z a g t a We e ery use it is a v a c e b r e m m su er od. My fath fo g in h s e fr e r e ry day in th cooks it eve e think that h I d n a r e m sum y well. cooks it ver
Historical notes: Gazpacho is a typical Spanish recipe. The earliest gazpacho recipes (soup-salad), date to the middle ages, before tomatoes were known in the New World (America). Tomatoes originated in the Andes (South America). Tomatoes were introduced to Europe from the New World by explorers in the 16th century.
Spain
s b m u r c Bread ients: Ingred ople)
Preparations
hard e es of c (for 4 p i l s 4 ome 3 or st be s u m t i bread, ld. days o . live oil Some o . e. 1 onion sausag o z i r o h on. 200g c d beac e k o m 200g s lives. 200g o Salt. Water. are Cookw ide, shallow w Large, . pan. ng pan i y r f l l Sma n. n spoo e d o o W
frying
I like bread crumbs because it is a very simple meal, which fills you up a lot and is very tasty. The beacon and the chorizo sausage give the taste, while the bread crumbs fill you up.
Historical notes:
Firstly pour some olive oil onto the frying pan, until it covers the bottom. Let the oil heat. Then add the chopped onion. Let it fry at low heat until the onion turns transparent (about 8 min). While the onion is frying, dice the chorizo sausage and the smoked beacon (about 1 cubic cm each) and add it to the onion. Stir it all, while it fries, with a wooden spoon. Add salt. Once the onion, the chorizo sausage and the smoked beacon is well fried, add the bread crumbs. Right after adding the bread crumbs pour, little by little, a maximum of one glass of water. Never stop stirring with the wooden spoon until the bread crumbs are loose (about 30 min). Finally, peel and chop a head of garlic. Fry it in a small frying pan. Also chop 200g of olives, but do not fry them. The garlic and the olives are served apart.
My Family n i s b m u r Bread c
ther My grandfa . y il m fa y l in m of quite typica poor version e th te a e h This dish is y. But arnt he was a bo dish. He le ra d n a s n ate it when d, onio of ly with brea 0 minutes 3 s e k ta the dish, on , as it my ok it, and other let m d n ra g how to co y it stirring, m ow to cook h s t u o rn u a n le ti n r o e c y moth cook it. M r e th fa d n ra g
Bread Crumbs is a very typical food in Spain, eaten since there are shepherds by shepherds. They took their bread, which had gotten hard since it had been baked, and fried it all together. They also added whatever other things they had to eat, which is why the quality of the toppings has gotten better as the life level has gone up.
Spain
from ” o z i r o h c “ h t i Lentils w León How to prepare it Ingredients -Half a kilo of lentils -3 liters of water -3 large carrots -1 onion -200 grams of chorizo from Leon -2 garlic cloves -A spoonful of salt -A spoonful of paprika -A dash of olive oil Olive oil contains good fats.
very
Why I like it I really like the m because I ha ve eaten them sin ce I was a little child. Nutrition al information Chorizo contain s proteins, fats and vitamin B2 and B12. Lentils contain carbohydrates
1º- Put water to boil in a pot and then cast the lentils. 2º- Wash and cut into large pieces the onion and the carrot. 3º- And then, add them to the lentils. 4º- Add the chorizo, salt, paprika and olive oil. 5º- In thirty minutes it will be ready.
family recipe in my is th f o e c n The importa family rtant for my o p im ry e v other, is where my m This recipe e c la p e th n is uncles because Leo nts and my re a p d n ra g l my materna chorizo were born. ood pulses, g ry e v re a re In Leon the . a k and papri
Interesting Historical notes Paprika originated in India and it was imported to Europe. In the Middle Age there was a route called “Spice Route”. Christopher Columbus wanted to find an alternative route by sea to find spices and that’s how he discovered America. Amount this imported spices, the paprika was the most used for preserving the meat, because there weren’t fridges, this way the chorizo from Leon was created.
Spain
s a l l i u q s o R ients: oil, Ingred s, sugar, olive r, peel, egg ou Milk east, fl y , n o n. of lemo cinnam e p a r c nd s ings a
Why I lik e Rosquil la I
Preparations Put the oil on the frying pan and fry. Add the lemon peelings and fry them. Let the oil cool. For the dough of “rosquillas”: Put the scrapes of lemon into the bowl, one egg, four spoonful of milk, four spoonful of oil (cool), four spoonfuls of sugar, yeast and mix it all with a spoon. When every ingredient is mixed, add the flour, little by little, in order to make a thick dough on the table and knead with your hands (the dough will be ready when it doesn´t stick in your fingers, it must be soft) To make the form of small ring-shaped moisten your hands with oil and mould it. Fry it with a lot of oil, but the oil doesn´t have to be very hot. You have to prepare a plate with absorbent paper and then take it out. Later, sprinkle with some sugar and cinnamon.
s like it bec ause the t a ste is exquisite. It ’s fun to e at and I lo ve
Historical notes: According to the food historians, cinnamon originated in Sri Lanka. The early history of this spice is unclear. It is generally agreed that this spice was known to the ancient Greek and Roman people. Yeast has been used in the preparation of food and drink for as long as there have been leavened bread and beer, but it was only in the 19th century, thanks to the work of Pasteur, that its nature was understood...
My Family n i s la l i u q s Ro
ery kes them ev a m r e th o m My grand aster lly by the E ia c e p s e r a e y holidays.
Spain