Common Foods (Bread, rice, pulses, meat/fish)

COMMON FOODS BREAD-RICE-PULSES-MEAT

SPANISH CUISINE RECIPES WITH BREAD PEPITO DE TERNERA (BEEF "PEPITO") The pepito de ternera is one the most popular hot sandwiches in Spain. It is said that in the fifties of the last century a man called Pepito (nickname for JosĂŠ) always asked for a beef sandwich in a tapas bar in Madrid. As time went by, the customers of the bar started to ask for "a sandwich like the one Pepito asks for", until they called it simply "a beef pepito". In the Spanish capital city, this sandwich is served at any time: at brunch or lunchtime, in the afternoon or in the evening as an informal dinner.

Servings: 2 Time: 10 minutes Level: Very easy INGREDIENTS 1 loaf of Spanish ("French") bread 4 thin beef fillets 1 garlic clove Olive oil Salt and pepper INSTRUCTIONS 1. Grill the garlic until golden brown with a little olive oil.

2. Grill the beef fillets in the same oil.

3. When the fillets are almost ready, put the bread loaf cut in two halves in the same grilling surface until it becomes golden and crunchy.

4. When they are done, add salt and pepper to the fillets.

5. Put the four fillets on a hot crunchy bread half and cover it with the other half of the loaf.

Then cut it in two halves and share it with a good friend. Enjoy this tasty sandwich!

BOCADILLO DE TORTILLA (SPANISH OMELETTE SANDWICH) The Spanish omelette or potato omelette is a typical recipe in Spain. Bars and cafĂŠs serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes as well. It is the potato which makes it special. Some varieties include other ingredients, such as sweet red peppers or cod.

This recipe has onion in it, which makes the omelette even tastier. For us, it is a sort of national dish and a also part of the typical bocadillo (Spanish sandwich) when we place one or two portions of the omelette between two pieces of a baguette. It provides you with a lot of energy and is simply delicious!

Servings: 8-10 as an appetizer or 6 as a main course Time: 40 minutes Level: Easy INGREDIENTS 6 large eggs, 6 medium sized potatoes , 1 small onion, sunflower or olive oil, salt INSTRUCTIONS 1. Peel and cut the potatoes into slices approximately 0,5 cm thick. Peel and dice the onion into small pieces.

2. In a large non-stick frying pan, heat the oil on medium-high heat. Carefully place the potatos with the onion into the frying pan. The oil should almost cover the potatoes. Allow it to slowly fry, until it the potato is soft.

3. When the potatoes and the onion are done, crack the eggs into a large bowl and beat by hand with a whisk or fork. Pour in the cooked potatoes.

4. Cook the mixture until it becomes light brown on the bottom, turn it over to cook the other side.

It's easier with the help of large dinner plate put over the frying pan.

5. Now slide the omelette again into the frying pan. Use the spatula to shape the sides of the omelette. Let the omelette cook for 3 to 4 minutes.

6. Slide the omelette onto a plate to serve. Cut the tortilla into pieces (like a cake) and place several pieces between the two halves of a Spanish bread loaf. Your bocadillo de tortilla is ready to be enjoyed!

PINTXO (PINCHO) DE ANCHOAS CON TOMATE (ANCHOVIES & TOMATO PINTXO) Pintxos are typical tapas which come from the Basque Country, a region in Northern Spain. They consist of thick slices of bread covered with different ingredients, which are quite often held with a pintxo so that the delicious structure doesn't fall. The variety that we include here is quite common and absolutely tasty.

Servings: 4-6 Time: 10 minutes Level: Very very easy!

INGREDIENTS 1 loaf of bread 2 small cans of salted anchovies in olive oil 4-6 tomatoes 2 garlic cloves Olive oil PREPARATION Take a grater and a medium-sized bowl and grate the tomatoes. Then mix the grated tomatoes with a teaspoon of olive oil. Add a peeled garlic clove just to add its particular scent to the mixture.

Then cut the bread in thick slices (2.5 cm). Roast them until they are golden and crunchy.

Cover the slices of bread with the grated tomato.

Take the anchovies out of the can and place then on top.

Enjoy this pintxo (although the pincho here was not necessary)!

TORRIJAS (SPANISH-STYLE FRENCH TOAST) A typical Easter treat in Spain. Torrijas are apparently a rather ancient recipe, as they first appear quoted by a Spanish author in the 15th Century. It is just one of the many ways developed by the not so rich people to use up bread leftovers. Nowadays you can find them in pastry shops, restaurants and bars all over the country during the Easter period (Semana Santa), but in Spain the best are always the torrijas one's mother cooks!

Servings: 6-8 Time: 60 minutes Level: Medium INGREDIENTS 2 loaves (very) stale bread (or bread leftovers) 4 cups (1 liter) milk 3 table spoons sugar (or honey if you prefer) 1 stick cinnamon 2-3 medium eggs Sunflower oil Sugar, grated lemon zest and cinnamon powder for sprinkling INSTRUCTIONS 1. Slice the bread into 2.5 cm slices. Put them on a wide, deep dish that can hold the milk.

2. Pour the milk on the bread and let soak for 10 minutes.

3. Beat the eggs in a plate large enough to hold at least one torrija.

4. Heat the oil to medium in a large frying pan that can hold several torrijas at the same time. With a spatula (the bread might be very soft), carefully transfer the soaked slices one by one into the egg and turn them to coat. Then transfer the slices to the hot oil.

5. Fry for a couple of minutes on each side, until golden brown.

6. Take out to a dish lined with a paper towel and thoroughly sprinkle with sugar, cinnamon and grated lemon zest. Enjoy warm or cold!

RECIPES WITH RICE PAELLA An abslute Spanish classic. What else can we say? Just that it is enjoyed at its best in good company on a sunny Sunday afternoon in the countryside or on the beach.

Servings: 4-6 Time: 60 minutes Level: Medium INGREDIENTS 1 kg seafood (clams, shrimps, mussels etc.)

1/2 kg fish Saffron threads Parsley Garlic Olive oil 1 red pepper 1 large tomato 1/2 kg short-grained rice Lemon wedges Allioli (garlic mayonnaise) PREPARATION 1. In a frying pan, fry the garlic with the pepper. Reserve it.

2. Grate the tomato and fry it until it becomes a tomato sauce. Add the seafood and cook it lightly.

3. Take the paella and put water on it. Heat the water until it boils. Then add the tomato and the seafood. Cook it for 10 minutes.

4. Add the rice, the parsley, the saffron, the salt, the red peper cut in thin slices and the garlic to the boiling water. Allow to cook for 15-20 minutes until the rice is done. Let sit for 5 minutes, until the rice is "dry".

5. Your paella is ready. You can garnish it with lemon wedges (and use then to sprinkle) and take it directly to the dining table. Don't forget to enjoy it with some fresh and tasty allioli!

ARROZ CALDOSO (BROTHY RICE) A typical brothy rice with delicious and healthy vegetables. Every grandma in Spain has its own special recipe, and every grandson or granddaughter appreciates it!

Servings: 4-5 Time: 55 minutes Level: Medium INGREDIENTS 1/2 kg rice 5-6 artichokes 2 tomatoes 1 big red pepper 2 carrots 5 garlic cloves 1/2 onion Water (for the broth) Olive oil (for frying) Salt PREPARATION 1. Wash and chop all of the vegetables.

2. In a frying pan, lightly fry the onion, the tomato, the garlic and the pepper for 10 minutes.

3. Add the artichokes.

4. Continue to fry the vegetables.

5. Add all the vegetables to a cooking pot with boiling water (with some salt). Stir well and keep on medium heat for 20 minutes. Then add the rice and cook for 15 minutes more.

6. Serve the rice on a soup dish and enjoy the experience!

ARROZ A LA CUBANA (CUBAN RICE) This classic dish of rice and fried egg is popular in Spain and also in other Spanish-speaking countries. As it is cooked in a variety of regions, there are a lot of versions. Recipes usually include tomato sauce fried (sautĂŠd) with olive oil and onion. It is called sofrito. And it is also typical to include a fried banana. This recipe is easy to prepare, with ingredients that we usually have at home.

Servings: 4 Time: 45 minutes Level: Easy INGREDIENTS 2 cups uncooked rice 4 large eggs 1 cup sofrito (Spanish tomato sauce) Water Salt Olive oil A banana (optional) PREPARATION 1. Make the sofrito. While you prepare it, make the rice. Pour approximately 2 to 3 tablespoons of olive oil into a medium-size saucepan and place over medium-high heat.

2. Add the rice into the pan and coat the rice with the oil. Pour enough water to cover the rice into the pan and bring to a boil.

3. Add salt to taste. Then, reduce the heat, loosely cover and wait until rice is cooked, about 15-20 minutes.

4. Pour some olive oil into a small frying pan and place over medium heat. Fry the eggs one at a time in the olive oil, sprinkling with a dash of salt.

5. Place a scoop of rice on each dish. Cover the scoop with sofrito. You can place the fried egg on top or next to the scoop. A fried banana can also be added for a more tropical flavour.

ARROZ CON LECHE (RICE PUDDING) This traditional Spanish-style rice pudding is enjoyed as a dessert all through the year. You can find it in the supermarkets, but the best arroz con leche is always homemade.

Servings: 4 Time: 35 minutes Level: Easy INGREDIENTS 1 cup of short grain rice 1 slice of lemon rind 1 stick of cinnamon 1 teaspoon of ground cinammon 1 liter of whole milk 4 big spoons of sugar PREPARATION 1. Pour the milk into a saucepan over a medium heat.

2. When the milk is boiling, add the rice and the sugar, the slice of lemon rind and the stick of cinnamon. Let it boil for 30 minutes while stirring constantly. The cooking time depends on how you like the texture of the rice, some people prefer it al dente and other like it very cooked.

3. Turn the heat off and serve it in nice small bowls. Sprinkle a bit of cinnamon on top to decorate.

RECIPES WITH PULSES LENTEJAS (LENTIL STEW) The classic lentil stew in its Spanish version. It is very healthy, tasty and provides you with a lot of energy, as lentils are a rich source of protein.

Servings: 4-6 Time: 45 minutes Level: Easy INGREDIENTS 2 cups of dried lentils 3 cups of water 1 large onion 1 head of garlic (8-10 cloves) Olive oil 1 stalk of celery 2 big carrots 1 red pepper 100 gr pumkin 1/2 tin of tomato 1 bay leaf 2 sun dried red peppers (ñoras) or some smoked paprika INSTRUCTIONS 1. Chop the onions and the garlic and sauté them in a large pan with olive oil.

2. Dice the celery, carrots, red pepper, pumpkin. Add them to the onions.

3. When the onions are soft add half a tin of tomato, a bay leaf, two cups of dry lentils and 3 cups of water.

4. Add the sun dried red peppers and smoked paprika. If you can’t find sun dried red peppers simply add 2 tbsp of sweet smoked paprika instead.

5. Cook for 30 minutes until the lentils are soft.

6. Serve in a soup plate and enjoy!

GARBANZOS CON BACALAO (CHICKPEAS WITH COD) It is a traditional Andalusian recipe which is usually made before Easter (a special period for the Christians, that's why it doesn't include meat, but fish).

Servings: 4-6 Time: 45 minutes Level: Easy INGREDIENTS 1/2 kg chickpeas 250 gr cod (without the salt) 1 medium-size potato 1 tomato 1/2 big onion 1 green pepper 3 garlic cloves 1 teaspoon of sweet paprika 1 bay leaf Salt and pepper Olive oil 1 hard-boiled egg (optional) PREPARATION 1. Put the chickpeas in water the night before with some salt.

2. Place the chickpeas in a cooking pot with water, the bay leaf and some salt. Allow it to boil constantly in medium heat until they are soft.

3. In a sauce pan we prepare a sofrito with onion, pepper and garlic, everything chopped. When it is ready, add the sweet paprika. Allow to cook for a minute. Then add the cooked chickpeas without water with the bay leaf, the peeled and diced potato and the cod.

4. Cover with water and allow it to boil again so that the flavours mix well.

5. Check the salt and add ground pepper and chopped parsley.

6. After 10 minutes the meal is ready. You can garnish every dish with some pieces of boiled egg.

ALUBIAS CON ALMEJAS (WHITE BEANS WITH CLAMS) A typical traditional recipe from Northern Spain, particularly from the Asturian region, where the white beans are absolutely famous and loved.

Servings: 4-6 Time: 60 minutes Level: Easy INGREDIENTS 300 gr dried white beans 300 gr clams 4 garlic cloves 1 onion 1 red pepper 100 ml white wine 1 bay leaf Some saffron Fresh parsley Olive oil Salt PREPARATION 1. Put the white beans in water the night before the preparation of the recipe.

2. Put the clams in salted water for half an hour.

3. Change the water of the white beans until they are covered and allow to boil in a pot with the onions, 2 garlic cloves, the bay leaf and the green pepper.

4. Allow to boil for 40 minutes.

5. In a small pan, fry the othe garlic cloves, chopped, when they are golden we add the saffron.

Before it is burnt we add wine. Allow to boil some seconds and add the clams without water.

6. Close with a lid and wait until all the clams are opened. This is the moment to take the clams.

7. When the white beans are cooked, add the clams and allow everything to cook for 5 minutes.

8. Add some salt to taste and add the chopped parsley just before serving.

HABAS CON CHIPIRONES (BROAD BEANS WITH CUTTLEFISH) A true delikatessen rich in flavours. It is easy to cook and the result is simply spectacular!

Servings: 4-6 Time: 60 minutes Level: Easy INGREDIENTS 750 gr small cuttlefish, clean and already cut 1/2 kg broad beans 1 big onion 2 garlic cloves 1 ripe tomato, peeled and grated 1 glass wine Water Some saffron Olive oil Salt and pepper Chopped parsley PREPARATION 1. In a big saucepan place some olive oil and gentle sautĂŠ the onion, the garlic and the tomato.

2. When it is ready add the cuttlefish and gentle fry.

3. Add the wine, salt, pepper, saffron and the broad beans. Cover with water needed for the dish.

4. Allow the water to be absorbed over medium heat, until the beans and the cuttlefish are soft.

Add more water if necessary. Try the taste, add some salt if needed.

5. Add some chopped fresh parsley before serving.

RECIPES WITH MEAT: BEEF / LAMB CHULETAS DE TERNERA CON PATATAS AL HORNO (GRILLED LAMB WITH POTATOES) Lamb is a favourite for many people and in many countries. Spain is not an exception, and it is prepared in every region. This recipe will please all the family, as it is tasty and easy to cook.

Servings: 4-6 Time: 60 minutes Level: Easy INGREDIENTS Lamb chops Potatoes Red wine Olive oil Parsley Garlic cloves Onions Salt and pepper The juice of one lemon PREPARATION 1. Paint the oven plate with oil using a kitchen brush and place the potatoes washed and cut in halves or not cut at all.

2. Chop three garlic cloves, add the lemon juice, a squirt of wine and olive oil, salt, pepper and parsley.

3. Preheat the oven at 220ยบC, add salt to the potatoes and paint then with the sauce you prepared in step 2. Cook the potatoes for 15 minutes in the oven.

4. After the 15 minutes, take the plate from the oven, reduce the heat to 200ยบC and prepare the onions cut in thin wedges. Add the meat and some salt. The lamb chops should sit loosely on the onion. With the kitchen brush, paint the meat with sauce. Pour the remaining sauce on the plate.

5. Grill for 15 minutes and then grill only the upper part, until the meat becomes golden.

6. The meal is ready. We hope you enjoy it!

CHURRASCO DE TERNERA (BEEF "CHURRASCO") This delicious beef steak (cut in thin slices and normally grilled) comes from America, particularly from Chile. It came to Spain at the beginning of the XX century thanks to the Spanish migrants who came back to Spain after having emigrated to America. They were called "indianos". They brought this way of preparing the beef and it is quite popular in Spanish barbecues. Nevertheless, it can also be cooked in an oven, and that's the option we have chosen.

Servings: 4-6 Time: 50 minutes (and the previous preparation the day before) Level: Easy INGREDIENTS 1 kg beef "churrasco" (thin beefsteak) 1 spoon soya sauce 3 spoons of honey 2 spoons of olive oil 1/2 cup of red wine PREPARATION 1. The previous day, mix all the ingredientes in a bowl.

2. Put the meat in a big plate and then paint it with a kitchen brush. Pour the remaining of the mixture over the meat.

3. Keep it in the fridge until the next day. The longer it stays in the fridge, the tastier it would be.

4. The day of the preparation, heat the oven at 200 ยบC. 5. Place the meat in a plate which can be used inside the oven, cover the meat with the honey sauce.

6. Allow to roast for approximately 30 minutes. Enjoy!

COCIDO CON PELOTAS (MEATBALL BROTH) Servings: 4 Time: 50 minutes Level: Medium INGREDIENTS Potatoes 250 gr chickpeas Water Olive oil Salt For the meatballs: 1/2 kg mince meat (chicken, lamb, beef) Grated bread 3 eggs Parsley Ground nutmeg Saffron PREPARATION 1. Put the chickpeas in a pot with water so that it boils for 20 minutes. (Put the chickpeas in water the night before the preparation of the recipe).

2. Then mix the mince meat with the other ingredients until it has the form of a ball.

3. Add the balls to the chickpeas broth and to the peeled potatoes.

4. Allow it to cook until the meat becomes soft (approximately 20 minutes more).

5. Your cocido con pelotas is ready.

FLAMENQUINES DE TERNERA (BEEF "FLAMENQUINES") Here comes an easy recipe which will be loved by both adults and children. Excellent as an informal dinner at home, it is also a typical dish in the Andalusian region. As a matter of fact, they look like small, long flamingos... With a little bit of imagination, of course.

Servings: 4 Time: 50 minutes Level: Easy INGREDIENTS 1 thin veal fillet per person (that means 6) 1 or 2 slices of cheese per person, it should melt easily For the frying batter: beaten egg and grated bread Olive oil Salt and pepper PREPARATION 1. Take the fillets (extended), add salt and pepper and place a cheese slice on each of them.

2. Roll every fillet with the beef and the cheese in the inside. You can take a wooden stick to help you keep it in shape.

3. Heat a big frying pan with some olive oil over a medium heat.

4. Cover the "flamenquines": first the egg and then the grated bread.

5. Fry them in the pan, over a strong heat, but be careful or they will get burnt.

6. Take them out of the pan and place them on some kitchen paper tissue so that it absorbs the excess of oil.

7. The ideal companion for this delicious treat is a tomato and lettuce salad. Enjoy!

Breakfast- Full English Breakfast Main ingredients: 4-6 sausages 2 tomatoes 12 small mushrooms 3 tbsp vegetable oil 8 rashers smoked back bacon 3 slices white bread, cut into triangles 4 slices black pudding 400 g baked beans 4 medium free-range eggs Salt and Vinegar Any sauce you’d like with it

Method: 1)Cook the sausage one the grill for 15 minutes. Add some tomatoes and mushrooms into pan about 5-10 minutes into cooking sausage 2)Heat pan and add oil then add bacon till crisp and nice looking 3)Add beans to pan to cook and keep stirring them 4)Fry the bread on the pan for a couple of minutes while doing this add the black pudding for 2-3 minutes 5)Then put oil in pan and crack eggs into pan and wait for the white to set but the yoke is a little bit runny. 6)And enjoy all that food.

Lunch-Sausage and mash

Ingredients: 4 sausages Olive Oil 4 Large Potato’s 1 tsp Milk 1 tsp Margarine Seasoning 1 Onion Gravy Granules

Equipment and method: Measuring spoon, Saucepan, Masher, Dish, Chopping board, Sharp knife, Colander, Peeler, Big spoon, and a Ladel.

1)Heat the oil in dish.

2)After the oil has been heated, add the sausages to the dish and put in the oven that is heated to 160*C. 3) Cook the sausages for 40 mins. After 20 mins, turn over sausages.

4) Start to peel the potatoes until no skin remains.

5)Chop the potatoes into chunks. Boil the potatoes in half a pan of water for 20 - 25 mins. Drain potatoes using the colander. Put the potatoes back in the pan and mash. Add in the butter and milk.

Season with salt and pepper.

6)Peel and chop the onions. Fry onions until soft. Whilst onions are frying, mix gravy granules with boiling water. Then add gravy to the onions.

7)Add the sausages onto a plate. Next to the sausages, add a big spoonful of mash. With the ladel, pick up the gravy and pour over the sausages and mash.

8)And then... TA-DA! You have made a brilliant Sausage and Mash with Onion Gravy!

Dinner- Chilli Con Carne Ingredients: •

500g lean minced beef (10% or less fat)

•

2 medium onions, chopped

•

3 garlic cloves, peeled and finely chopped

•

1–2 tsp hot chilli powder

•

2 tsp ground cumin

•

2 tsp ground coriander

•

2 tbsp plain flour

•

150ml red wine or extra stock

•

300ml beef stock, made with 1 beef stock cube

•

400g can of chopped tomatoes

•

400g can of red kidney beans, drained and rinsed

•

3 tbsp tomato purée

•

1 tsp caster sugar

•

1 tsp dried oregano

•

1 bay leaf

•

flaked sea salt

•

freshly ground black pepper

Method: 1. Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. Add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the flour and stir well.

2.Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.

3.Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve.

4.Add rice on the side and pour the Chilli Con Carne either by the side or on top of the rice.

5.Enjoy your British Dinner!!!!:)

Pudding/Dessert- Jam Roly-poly 1.Preheat the oven to 200C/180C Fan/Gas 6.

2.Butter a large sheet of baking paper and set aside.

3.Stir the flour, suet, sugar and salt in a large bowl until fully combined. Slowly stir in the milk to form a soft, spongy dough.

4.Tip the dough out onto a floured surface and knead for a few minutes. Roll the dough out to a 22cm x 32cm/8½in x 13in rectangle.

5. Spread the jam onto the dough, leaving a 1.5cm/½in border. Gently roll the dough up from the short end and transfer to the greaseproof paper, seam-side down.

6. Wrap the roly poly in the baking paper, making a long pleat in the paper to allow the pudding to expand as it cooks. Twist the ends of the paper like a Christmas cracker and tie tightly with kitchen string, to seal the pudding inside.

7.Repeat the process with a large piece of kitchen foil.Place the pudding onto a roasting rack set on a deep-sided roasting tin.

8.Pour boiling water halfway up the roasting tin and cook in the oven for 30–35 minutes.

9.Remove the pudding from the oven, unwrap the kitchen foil, then snip the string and unwrap the paper.The pudding should be well risen and lightly browned in places. Don’t worry if the jam has made its way through to the outside of the pudding a little – it will taste all the more delicious.

10.Put on a board or serving plate and cut into thick slices. Serve with lots of hot custard or cream.

ITALIAN CUISINE BRAISED LENTILS Braised lentils with cotechino is a wonderful Italian dish that is historically served on New Year’s Eve or New Year’s Day. The round shape of the lentils represent coins which is supposed to bring prosperity for the upcoming year. Lentils are very healthy, and are particularly rich in fiber.

PASTA AND BEANS Pasta and beans, or pasta e fagioli, is a quick and easy, inexpensive, nutritious and delicious meal that the entire family will enjoy. Children especially love it.

Don’t let it’s simplicity fool you; this is an authentic Italian recipe for pasta and beans.

CHICKPEAS AND CICORS This dish a simple, but delicious dish typical of southern Italy. It is one of the finest example of cucina povera (poor cuisine) from southern Italy, where people made use of the inexpensive produce they could find or grow easily and transformed it into surprisingly successful dishes.

PEASANT TRIPE AND BEANS Peasant tripe and beans in name and in fact, it is an absolutely invigorating dish especially suitable for days with intense physical work, just like that of the peasants of the past or ideal when the outside temperature begins to fall and one needs to prepare something that warms up. Like all traditional dishes, the trick to success is the patience you will have to use for cooking: the more it cooks, the more the tripe and beans will flavor each other.

Traditional italian risotto Risotto is a classic Italian side dish that uses short grain rice. This type of rice, which is quite round and looks very different from long-grain rice, releases lots of starch during cooking so the finished dish is very creamy and rich. This recipe for easy traditional risotto is classic.

First, make sure the broth or stock you use is warmed. Adding cold liquid to the risotto as it's cooking will slow down the cooking process and may even "shock" the rice so it won't absorb as much liquid.

The stirring action is necessary to help the rice release starch so the liquid thickens and the risotto is very creamy. At the very end of the cooking time, add butter and freshly grated Parmesan cheese.

INGREDIENTS: • 5 cups chicken broth (warmed) • 3 tbsp. olive oil • 1 onion (diced) • 3 cloves garlic (minced) • 2 cups short grain Arborio rice • 1/2 cup dry white wine (or more chicken broth) • 1/2 cup freshly grated Parmesan cheese • 2 tbsp. butter • Salt and pepper (to taste) STEPS: 1. Gather the ingredients.

2. Place chicken broth in a heavy saucepan and bring to a gentle simmer over low heat.

3. Heat olive oil in a heavy saucepan and cook onions and garlic, stirring frequently, until onions become translucent, about 4 to 5 minutes; don't let the vegetables brown.

4. Stir in the rice and cook over medium heat, stirring constantly, 3 to 4 minutes longer until some grains begin to look translucent.

5. Add wine or 1/2 cup chicken broth; cook and stir until liquid is absorbed. Then add about 1/2 cup of simmering chicken broth to the rice mixture, stirring constantly, until the liquid is absorbed.

6. At this point, add more broth, about 1 cup, at a time and stir.

7. The whole cooking process should take about 20 to 25 minutes. The rice should be tender, but firm, or al dente, in the center; test it by biting into some grains. When the rice is done, remove the pan from the heat and stir in cheese and butter and salt and pepper to taste. Stir until melted, then serve.

8. Enjoy!

Rice with Mussels and Potatoes This is one of Puglia's most beloved and renowned dishes. Using simple ingredients, "tiella" as it is called, creates a fulfilling and tasty meal that is nice enough to serve to guests. In the Lecce area, they like to bake it ahead and serve it chilled on a hot summer's night.

INGREDIENTS: • 1 kg. (about 2 pounds) mussels, cleaned • 500 grams (1 pound) potatoes, peeled and sliced • 1 1/2 cups rice • 2 cloves garlic • 12 cherry tomatoes • A handful of fresh parsley • 2 tbsp grated pecorino cheese • 3 tbsp dry breadcrumbs • Olive oil • Salt and pepper • Heat Oven: 190 C./375 F. STEPS: 1. Quarter the cherry tomatoes and put into a bowl.

2. Mince the garlic and parsley together, then mix into the tomatoes, along with a drizzle of olive oil and a sprinkling of salt and pepper. Set aside to let the flavors mingle a few minutes.

3. Take a rectangular baking pan and drizzle the bottom with olive oil. Layer half the sliced potatoes on the bottom. Spoon half the tomato mixture over the potatoes, then layer on the rice. Lay the mussels on top. Cover with a layer of the remaining potatoes and tomato mixture.

4. Pour water into the pan to fill it half-way. Cover loosely and bake about a half-hour.

5. Uncover; combine the breadcrumbs with the pecorino cheese and sprinkle on top.

Drizzle on some olive oil, then return the pan to the oven to bake for another halfhour (add a bit of water if necessary to keep it from drying out).

6. Let sit a few minutes out of the oven then serve.

PUMPKIN RISOTTO One of the most popular variaton of risotto is the Risotto alla Zucca or pumpkin risotto. It is a traditional dish from Northern Italy and it’s particularly popular in the region of Lombardy thanks to the prestigious qualities of pumpkins grown around the beautiful town of Mantova.

INGREDIENTS: • 4 cups (about 1 liter) vegetable broth • 1 tablespoon extra virgin olive oil • 1, finely chopped shallot • 1 cup (175g) carnaroli rice or arborio rice • 1/4 cup (59ml) dry white wine • 10.7ounces (300g) pumpkin or squash, skin removed, seeds discarded, and the rest chopped in small cubes.

• 2 tablespoons butter • 1/2 cup (40g) Parmigiano Reggiano STEPS: 1. Bring the vegetable broth to a simmer in a medium saucepan.

2. Pour the extra virgin olive oil in a medium pot, add the chopped shallot and cook for 5 minutes over medium heat until translucent. Pour in the rice and toast for 1 minute stirring frequently.

3. Add the white wine and cook until evaporated, stirring frequently so the rice doesn’t stick to the bottom of the pan.

4. When the wine has evaporated, add the pumpkin cubes and 1 to 2 ladles of vegetable broth to barely cover the rice and pumpkin. As soon as the rice mixture begins to dry out, add another ladle of broth and stir occasionally.

5. Keep adding more broth, a ladle at a time, when the rice dries out while stirring occasionally in between to make sure that the rice doesn’t stick to the bottom of the pan.

6. At the 12 minute mark taste the risotto. It should be al dente or firm to the bite, but not hard nor mushy. If needed continue cooking until the 18 minute mark checking every minute to see if its done beforehand.

7. When the rice is finished, remove from heat and stir in the butter and Parmigiano Reggiano cheese. Serve immediately otherwise it will lose it’s creamy, silky texture.

Buon appetito!

Italian Rice With Tomatoes And Fresh Mozzarella Risotto with tomato and mozzarella or pizzaiola risotto is a simple first course to prepare and generally loved by everyone, a recipe that recalls the ingredients that symbolize the Italian culinary tradition in a risotto.

INGREDIENTS: • 2 cups Italian short grain rice • 2 tablespoons extra virgin olive oil • 1 clove garlic, minced • 1/4 cup lightly packed fresh basil leaves, stemmed and torn in half • 1/4 teaspoon salt • fresh black pepper, ground • 1 tablespoon balsamic vi negar • 3 large ripe tomatoes, cut into chunks • 2 egg-size pieces fresh mozzarella, cubed STEPS: 1. Bring salted water to a boil in a large pan. Sprinkle in the rice by the fistful. When the water returns to a boil, stir once, lower the heat and simmer until the rice is al dente, 15-18 minutes.

2. While the rice cooks, heat the olive oil in a large skillet over a low flame. Stir in the garlic, then sprinkle in the basil. After a couple of minutes (when the garlic is translucent), mix in the salt, pepper, vinegar, and tomatoes.

3. Gently turn the tomatoes once or twice to coat them with the flavored oil, warming them through but not cooking them down to a sauce.

4. Drain the rice in a sieve or colander, but don't shake it dry. Turn it into a warmed serving bowl. Immediately sprinkle in the mozzarella cubes, a few at a time, stirring with each addition so that they don't clump together. Then gently mix in the contents of the skillet and serve.

ROASTED FILLED CHICKEN Ingredients

SAN SEVERO- ITALY Bread soup from Puglia (Italian “pancotto”) INGREDIENTS ●

chopped fresh wild or garden vegetables (see above) ● 2 zucchini, quartered and cut in little peaces ● fresh green beans ● peeled potatoes cut in chunks ● 2 tomatoes, peeled and chopped ● 1 garlic, peeled and crushed ● chopped white onion ● salt ● 2 slices slightly stale bread ● hot red chile pepper ● black pepper to taste ● extra virgin olive oil The “pancotto” is a very poor meal, prepared with cheap, wild ingredients so it is often cooked for everyday life.

METHOD ● Put the vegetables into water and cook them until the potatoes are tender, 20 to 30 minutes. ● Add the bread slices in water, then squeeze the bread to get rid of all the water. Add to the soup the chile pepper. Cook, stirring with a wooden spoon, until the bread has thoroughly broken down. ● TASTE and adjust the seasoning, adding more salt if necessary and pepper if desired. ● SERVE the soup immediately, with olive oil or olio santo and a little sprinkle of freshly chopped green herbs

• • • • • • • • • • •

unsalted butter 1 lemon, zested and juiced 1 teaspoon chopped fresh thyme leaves 1 fresh chicken salt freshly ground black pepper large bunch fresh thyme whole lemon, halved onion, quartered garlic, halved crosswise eggs The roasted filled chicken is a traditional, old, skilful and tasty dish prepared for August the 15th, the celebration of the Assumption, Italian “Ferragosto”.

Directions • Preheat the oven to 350 degrees F. • Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.

• Take the giblets out of the chicken and wash the turkey inside and out.

• Remove any excess fat and leftover pinfeathers and pat the outside dry.

• Place the chicken in a large roasting pan with some salt and pepper inside of the chicken cavity. Fill the cavity with fried eggs, wet bread, the bunch of thyme, halved lemon, quartered onion, and the garlic.

• Brush the outside of the chicken with the butter mixture and sprinkle with salt and pepper.

• Roast the chicken about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh.

• Remove the chicken to a cutting board and cover with aluminum foil; let rest for 20 minutes.

• Slice the chicken and serve.

EASTER LAMB WITH FRESH GREEN ASPARAGUS, PARMESAN AND EGG CREAM “Brodetto” INGREDIENTS: some pancetta or bacon, diced 2 tablespoons extra virgin olive oil 1 onion, halved and very finely sliced 2 young boneless lamb shoulders, cut in pieces (see Note) ● Salt to taste ● 1 cup dry white wine ● 1 bunch of green fresh asparagus or local produce vegetables ● some finely minced parsley ● Freshly ground black pepper ● 3 large eggs ● some freshly grated pecorino or Parmigiano - Reggiano This is a very rich, elaborate dish using expensive and refined ingredients, and it is cooked as a main meal during the Easter celebration.

METHOD: 1. Put in an ovenproof saucepan ' the pancetta or bacon, olive oil, onion slices and cook them, stirring frequently.

2. Add the lamb pieces to the center of the saucepan and sprinkle with salt. When the lamb pieces are thoroughly brown, stir in the wine.

Then cover the pan and place in the preheated oven to bake for 1 hour.

3. AFTER 1 hour of cooking, remove the pot from the oven and add the asparagus or other green vegetables and half the parsley. Add black pepper to taste, stir to combine well, then cover and continue cooking for about 20 minutes, adding boiling water from time to time if necessary.

4. FIVE minutes before you are ready to serve the dish, mix the eggs with the cheese and remaining parsley, beating with a fork. Quickly beat a few tablespoons of hot juices from the pan into the egg mixture to warm it up, then, off the heat, stir the egg mixture into the lamb and asparagus, and coat them well with the eggs. The dish will be ready to be served when the eggs turn into a creamy sauce. ● ● ● ●

Classic tomato spaghetti Ingredients • • • • • • • •

1 bunch of fresh basil 1 medium onion 2 cloves of garlic 1 kg chopped tomatoes olive oil 1 tablespoon red wine or balsamic vinegar half a kilo of dried spaghetti Parmesan cheese

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It is a very tipycal, fast meal, often cooked twice or three times a week.

Directions • Chop the basil leaves • Peel and finely slice the onion and garlic.

• Cut the tomatoes in half, then roughly chop them • Add 1 tablespoon of olive oil and the onion, then cook everythingin a saucepan for around 7 minutes • Then add the vinegar, salt and pepper and continue cooking for around 15 minutes, stirring occasionally.

• Meanwhile cook the spaghetti according to packet instructions – you want to cook your pasta using the timings on the packet instructions as a guide.

• Once the pasta is done, drain it in a colander and put the spaghetti back into the spot.

• Stir the spaghetti into the sauce.

• Serve with the reserved basil leaves and the Parmesan cheese sprinkled over the top.

HOMEMADE CURRYWURST

Currywurst is widely considered to be the ultimate German street food. The lovers of this dish are ardent about what should and should not go into the perfect currywurst sauce. This has made the recipe a tough nut for me to crack.

In hunting across the internet on both English and German sites, I’ve found recipes that use cola, orange juice, apple sauce, apricot jam, plum juice and lime juice. I got the feeling it would take months to try all these versions. Some folks say there should definitely be fried onions in the recipe, others say definitely not. Others say that ketchup is the best base, while others basically state that’s an offense to the dish.

The one thing everyone can agree on is that there is no “official” currywurst recipe. That’s something, at least.

Another thing I can say about currywurst is that I’ve never seen anyone in Germany make currywurst from scratch at home. Sure, they love making their own jams, wine, juice and pickling veggies but it must be easier to just run to the local Imbiss for some currywurst. Truth be told, if I had a local source, I probably wouldn’t make it at home either.

CURRYWURST HISTORY

Legend has it that creator of currywurst was the saavy housewife, Herta Heuwer, from the Charlottenburg district of Berlin. In 1949, she apparently traded spirits for ketchup (some sources say Worcestershire sauce) and curry powder with British soldiers stationed there after the war. I’m guessing that she experimented with these ingredients and other spices until she found something she liked. The currywurst sauce is much more than just ketchup and curry powder. Either way, the resulting sauce was poured over grilled pork sausages. Ta-da! Currywurst was born.

She began selling it as a low cost street snack and it didn’t not take long for it to become a success.

I’m guessing folks loved the exotic flavour (for that time period, at least). It was particularly loved by the construction workers that were rebuilding the city because it was an inexpensive protein laden meal.

Erbsensuppe - Pea Soup

• • • • •

Total: 3 hrs Prep: 30 mins Cook: 2 hrs 30 mins Soak whole peas overnight: 12 hrs Servings: 4 servings

Pea soup is a staple in many cuisines for thousands of years and is made similarly in almost all of them. It is considered food for the poor and was cooked aboard ships, served almost daily, because peas could be transported and kept for long periods without going bad.

It was also used during the Franco-Prussian War to feed the German army whereby the first, industrially produced food was invented and came to be known as "Erbswurst" or Pea Sausage, for the way it was packaged.

Ingredients • • • • • •

1 1/2 c./300 g dried peas 4 oz./100 g Bauchspeck or bacon 3 smoked pork chops (or several Mettwürstchen) 3 onions 1 leek 1/2 celeriac root

• • •

5 bay leaves Dash salt (or to taste) Garnish: crispy bacon bits or croutons (if desired)

Steps to Make It Directions for Pea Soup 1. Gather the ingredients.

2. Soak the whole peas in 1 to 2 quarts (liters) of water overnight (no need to soak split peas).

3. The next day, chop the bacon into small pieces and render in a large pan. Remove some of the fat, but keep a couple of tablespoons in the pan for flavor.

4. Drain the soaked peas and add to the pan with 4 cups of fresh water. Bring to a boil.

Be careful, as the peas have a tendency to foam, so turn the heat down if you see that happening. You can also add a teaspoon of oil to the pan to help prevent foaming.

5. The pork chops or Kasseler Koteletts (Kasseler ham sliced into pork chops, about 1/2 inch thick) should be trimmed and cubed. Add the meat and/or the little, smoked sausages (whole or chopped).

6. Clean and peel the onions, leek, and celeriac (use celery if celeriac is not available).

Chop into 1/2 inch dice and add to the pot.

7. Place a lid on the pot, turn the heat down and simmer for 1 1/2 to 2 hours, stirring occasionally. The soup is ready when the peas are soft, but have not yet lost their shape.

8. Salt and pepper to taste. If the soup tastes a little flat, you can stir in a little vinegar at this point, or let everyone add a bit of vinegar (white, malt or balsamic vinegars are good) at the table.

9. Serve with fresh bread and beer. You can garnish with crispy bacon bits or croutons if you like. Guten Appetit!

Franzbrötchen – Sweet Cinnamon Pastry from Hamburg

Franzbrötchen.

Franzbrötchen is a small, sweet pastry, baked with butter and cinnamon. Sometimes other ingredients are used as well, such as chocolate or raisins. It is a type of pastry commonly found in northern Germany, especially Hamburg, and it is usually served for breakfast, but is also enjoyed along with coffee and cake.

As its name indicates, the Franzbrötchen was probably inspired by French pastries. Originally, it could be found only in the region of Hamburg, but now Franzbrötchen are also sold in Bremen, Berlin and other German cities.

Ingredients: Dough • • • • • •

Filling

500 g flour 40 g yeast 70 g sugar 250 ml lukewarm milk 70 g butter 1 pinch salt

• • •

100 g cold butter 100 g sugar 1.5 teaspoon cinnamon

Preparation: 1. Mix all the ingredients for the dough together – flour, yeast, sugar, lukewarm milk, butter and some salt. Mix it until it becomes a nice dough.

2. Now roll the dough on a floured working surface in the shape of a rectangle, it should be about the size of a baking sheet.

3. Cut the cold butter into multiple thin slices and place all of them on one-half of the rolled-out dough, and flip the other side over.

4. Roll the dough again, to an approx. size of 50 x 30 cm. Take one-third of the dough from the narrow side towards the middle, beat the remaining third, so that three layers lie on top of each other. Let the dough rest for 10 minutes.

5. Now roll the dough to an approximate size of 80 x 40 cm and coat it gently with water.

6. Mix cinnamon and sugar and spread the mix evenly over the dough.

7. Roll the dough up from the long side and press down slightly. Cut the roll about every 4 cm and press it down in the middle with a spoon, so it looks about like a butterfly.

8. Place them on a baking sheet with sufficient distance and let them rest for 15 minutes.

In the meantime, you can preheat the oven to 200°C, and bake the Franzbrötchen for about 25 minutes until golden.

Milk Rice Recipe - Food.com

28/10/20, 22(47

MILK RICE Recipe by PanNan

This is a delicious rice dessert.

READY IN: 35mins SERVES: 6-8 UNITS: US

INGREDIENTS 2

cups short-grain rice (like Arborio)

6

cups water

4 1⁄4

cups milk

1

pinch salt

1⁄ 2

6

vanilla bean tablespoons sugar (to taste)

NUTRITION INFO Serving Size: 1 (366) g Servings Per Recipe: 6 AMT. PER SERVING

% DAILY VALUE

Calories: 398 Calories from Fat 60 g

https://www.food.com/recipe/milk-rice-134877#activity-feed

15 %

Pagina 1 di 2

Milk Rice Recipe - Food.com

28/10/20, 22(47

Total Fat 6.7 g

10 %

Saturated Fat 4 g

20 %

Cholesterol 24.2 mg

8%

Sodium 118.4 mg

4%

Total Carbohydrate 73.4 g Dietary Fiber 1.9 g Sugars 12.6 g Protein 10 g

24 % 7% 50 % 20 %

DIRECTIONS Bring water to a boil in a large saucepan. Wash the rice and drain it. Add the rice to the boiling water, and cook for 5 minutes.

In a separate saucepan, bring the milk to a boil over medium heat.

Remove the cooked rice and drain it. Slowly drop the rice into the boiling milk.

Lower the heat and add salt, vanilla bean, and sugar. Cover and simmer 15 - 20 minutes, stirring occasionally, until the milk is absorbed. Add more milk, if necessary for a tender rice.

Serve warm, cold or room temperature - your preference.

https://www.food.com/recipe/milk-rice-134877#activity-feed

Pagina 2 di 2

RICE PUDDING (SÜTLAÇ)

RICE PUDDING RECIPE INGREDIENTS Ø

1 liter milk

Ø

2 tea cups of rice

Ø

1 liter water

Ø

3 tablespoons rice flour

Ø

1-2 cups of granulated sugar

Ø

Cinnamon

PREPARATION OF RICE PUDDING u

Firstly wash the rice and put it on fire with water.

u

Boil the rice, then add cold milk. Mix 1-2 times and wait until it is boilt.

u

Crush rice flour with 1 cup cold milk in a bowl.

u

Add the rice flour to the pan and cook for 10 minutes with occasional stirring.

u

Add powdered sugar and mix them together. Put the rice pudding in to the bowls.

u

When it is cooled, the rice pudding is ready to be served

(due to wish, cinnamon can be added).

ORIGIN OF RICE PUDDING u

It’s actually been around for centuries, believe it or not, and was thought to have originated in China, which has an ancient rice culture.

This has been disputed by some food historians; they argue that rice pudding likely originated in India, which has an ancient rice culture as well as an ancient sugar culture.

u

In Asia rice pudding was never referred to as rice pudding; instead, it was called a sweet rice porridge instead. Rice is mixed with water, milk, or cream, and then sweetened to taste before boiling or baking.

Sometimes dried fruits are added to the mixture, such as raisins or apricots.

BON APPETIT!

RICE (PÄ°LAV)

RICE REPICE INGREDIENTS Ø

3 cups of rice

Ø

3 cups water

Ø

3 spoons oil

Ø

Salt

PREPARATION OF RICE u

First we wash the rice well.

u

After pouring oil in a pot.

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Then add the rice and mix well.

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We put salt and 3 cups of water and cook.

BRAISED MEAT (KAVURMA)

BRAISED MEAT REPICE

INDREDIENTS Ø

1 kg beef

Ø

1 onion

Ø

3-4 cloves of garlic

Ø

Oil

PREPARATION OF BRAISED MEAT u

The meat is thoroughly roasted in the pan.

u

After 15 minutes, olive oil is added and mixed over low heat.

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Onions and garlic are added.

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The last salt is put and served with rice.

ORIGIN OF BRAISED MEAT Roasting is served to guests especially in wedding ceremonies and feasts.

BON APPETIT!

HARICOT BEANS (KURU FASULYE)

HARICOT BEANS RECIPE (KURU FASULYE) u

INDREDIENTS

u

2 cup beans

u

1 onion

u

1 tablespoon tomato paste

u

olive oil

u

Salt

u

Black pepper, chili peppers

PREPARATION OF HARICOT BEANS u

Beans are kept in water for 1 night

u

Boiled for 15 min. the next day.

u

First add olive oil to the pot .

u

Add onions and mix well .

u

Add tomato paste after the onion is cooked .

u

Finally add the spices and leave to cook.

BON APPETIT!