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Recipes from 5 European countries
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FOOD, CULTURE AND TRADITION
Food is only one aspect of cultural traditions, yet it is proba-
bly one of the most persistent. There is no cultural group and no in-
dividual 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 sur-
vival. 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 con-
sideration. 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 prepa-
ration and food service have enriched our individual food horizons
and expanded our views of what constitutes a healthy diet.
I t is becoming obvious that an understanding of many as-
pects of the cultures of others, including their food traditions, is in-
dispensable in any human communication..
Apfelmus (German applesauce)
Apfelmus is your basic applesauce that is a typical German accompaniment to roast meats like Schweinebraten
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.
Jews of East European origin serve
epl tsimes with latkes or use it to top
blintzes. Applesauce is perfect as a
dessert for children
Germany
Obatzter
(German beer cheese spread)
Classic Biergarten fare, Obatzter is especially popular at Oktoberfest celebrations.
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
Obatzter is a Bavarian
full-flavored cheese
spread.
Germany
Preparation:
1. Place all of the ingredients together in
a large bowl and mash together with a
large fork or potato masher until smo-
oth 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. Gar-
nish with more minced red onion,
chopped chives or sliced radishes if
you like. Spread on slices of Bauern-
brot or serve with soft pretzels.
Pflaumenkuchen
(German plum tart)
This fruit tart is a simple way to use the freshest stonefruit of the season
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
Germany
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
your fingers or a pastry blender to form a mixture with
an oatmeal-like texture.
3. Beat the egg and milk together. Stir into the flour mix-
ture with a fork until the dough comes together. Re-
move to a clean, floured surface and knead gently just
until smooth. Wrap in plastic wrap and chill for at
least one hour.
4. 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.
5. Sprinkle the breadcrumbs evenly over the dough.
Arrange the fruit neatly on top of the dough, cut side
up.
6. Bake in the preheated oven 35-45 minutes, or until the
edges of the pastry are golden brown.
7. Remove from the oven and sprinkly liberally with the
remaining sugar and cinnamon. Serve hot or at room
temperature.
SCHWEINEBRATEN
(German roast pork)
It is a typical dish that Germans prepare when
they receive visitors
AAA
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
Roast pork is a popular Sunday meal in
Central Europe. I
n Germany, Schweinebraten is most often
served with braised cabbage or sauerkraut,
dumplings and a fine pilsener. .
Germany
Preparation:
1. Rub the pork all over with the caraway, salt, pepper and
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 car-
rots 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 in-serted 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 vegeta-bles 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 me-
dium heat. Whisk small pieces of the butter-flour paste into the pan juices until the gravy is thickened to your liking. Re-duce heat to low and simmer for another 5-10 minutes. Ad-just seasoning to taste.
Ingredients:
PASTRY:
1 2/3 cups all-purpose flour
1 1/2 cups white sugar
2/3 cup unsweetened cocoa
powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups (butter-) milk
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1/2 cup Schwarzwaelder Kirsch-
wasser (I used home-made che-
rry liquor)
FILLING:
1 cup sugar powder
1 pinch salt
1 can (0.5 liter) pitted cherries,
drained
1 cup heavy whipping cream
1/2 teaspoon vanilla
1 tablespoon kirschwasser
TOPPING
1 square semisweet chocolate, or
remaining crumbs
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!
Preparation: Preheat oven to 180 de-
grees 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 Kir-
schwasser.
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 choco-
late curls made by using a potato peeler on semi-
sweet baking chocolate. Or you can use the re-
maining crumbs to sprinkle the sides of your
Black Forest Cake.
Germany
Black Forest Cake
Ingredients:
8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1 cup onion, minced
5 hard-boiled eggs
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.
Preparation:
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.
Germany
Classic Potato Salad
'Apple pie'
DELICIOUS!!!!
AA
ngredients: * the dough from the previous recipe
for cookies * 1-1,5kg of apples * sugar and cinnamon
(to taste)
Preparation: 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.
From the given recipe for
cookies, you can also make
apple pie.
Poland
'Dried fruit compote'
Although in the winter compote with dried fruit was served with daily meals some times ago, it is primarily a traditional Polish Christmas dish nowadays.
AAA
Ingredients:
* any dried fruit
for example,
apples, plums,
pears, apricots,
figs...
Preparation:
Put the fruit in the pot,
pour some boiling water on
it and sweeten it to taste.
Leave it for a few hours (3-
4 hours). You can flavour
the compote with vanilla or
cinnamon.
Fruit prepared in such a
way is delicious!!!
Poland
'Cookies'
This is a universal recipe, from which you can also make apple pie, the bottom of cheesecake or muffins.
AAA
Ingredients: * 0,5kg of flour * 3-4 teaspoons of
sugar * 3 yolks * 1 package of
margarine * 1 flat teaspoon of
baking powder
Preparation:
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.
You can also decorate a
Christmas tree with these
cookies.
Poland
'Dumplings'
Dumplings have probably been known in Poland since XIIIth century. Once dumplings were prepared only to celebrate some holidays. Each holiday had its own different dumpling filling and shape. Dumplings with cabbage and mushrooms are a traditional Polish Christmas dish.
AAA
Ingredients: * 1kg of flour * 1 egg * 2-3 spoons of oil
* 1,5 glass of hot
water
Preparation: 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.
Examples of dumpling fillings:
1.Dumplings with strawberries:
2.Dumplings with meat and sauerkraut.
Poland
'Noodles with cheese
and strawberries'
But no ... well ... it has got one advantage: you can make it very quickly.
AAA
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.
This dinner would probably
never win any contest.
Poland
'Pork chops with potatoes
and young cabbage'
A very busy housewife devotes nearly half an hour a day to prapare this meal to serve it to her husband after a hard work
AAA
Ingredients: * thick slice of pork loin * 1 egg * breadcrumbs * salt and pepper (to taste) * oil (to fry)
Preparation:
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.
The pork chop is a favourite dish
of the Polish nation.
Poland
Ameijoas à Bulhão Pato
Clams à Bulhão Pato
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 un-
doubtedly one of the best clam recipes of all
times.
Interesting Historical Notes
Why I like Amêijoas I like amêijoas very much because they always remind me wonderful days spent by the sea.
AAA
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)
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.
Amêijoas à Bolhão Pato in My Family
In my family amêijoas are usually eaten at
the the end of Summer at the beach.
EB 23 dos Olivais
PORTUGAL
Arroz Doce
Portuguese rice pudding
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.
Interesting Historical Notes
Why I like Arroz Doce Mummy usually lets me scrape the pan in the end.
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
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 prepara-
tion.
6. Let it cool a bit and then decorate with cin-
namon.
Arroz Doce in My Family
This is the favourite dessert of
children in my family. There is
no party nor family gathering
without arroz doce.
EB 23 dos Olivais
PORTUGAL
Bacalhau à Gomes de Sá
Portuguese Salt Cod à Gomes de Sá
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 restau-
rant Restaurante Lisbonense in the city of
Oporto.
Interesting Historical Notes
Why I like Bacalhau à Gomes de Sá I like it because it has different kinds of ingredients and it’s very tasty.
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
Preparation 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 oven-
proof 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.
Bacalhau à Gomes de Sá in My Family
My brother likes it very much, so mummy
cooks it all over the year.
EB 23 dos Olivais
PORTUGAL
Caldo Verde
Green Soup
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.
Interesting Historical Notes
Why I like Caldo Verde I like caldo verde because it is a portuguese traditional soup and the mixture of vegetables and chorizo sausage tastes wonderfully.
AAA
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.
Caldo Verde in My Family
We usually eat caldo verde in Saint
Anthony‟s fest on the 13th June. My mother
cooks the best caldo verde I „ve ever eaten.
EB 23 dos Olivais
PORTUGAL
Cozido à Portuguesa
Portuguese stew
Cozido is one of the traditional dishes of Portu-
guese 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”.
Interesting Historical Notes
Why I like Cozido à Portuguesa I like this dish because it is always cooked for a large group of people and I have beautiful memories of these meals.
AAA
Ingredients ½ kilo beef
½ kilo pork
Smoked sausage: 1 farin-
heira; 1 morcela; 1 chouriço
200g bacon
½ chicken
1 Portuguese cabbage
1 pale green cabbage
4 carrots
2 turnips
4 potatoes
1 tin of cooked beans
250g rice
salt
Preparation
First boil the meat in a large pan with
water and salt. When cooked, remove
the meat and add the vegetables. Finally
use the remain water to boil the rice.
In a different pan, cook the smoked
sausages in clear water.
Put all the ingredients in the same big
dish and serve.
Cozido à Portuguesa in My Family
It‟s usually eaten in Winter on Sundays when the
family is altogether: sisters, brothers, cousins,
grandparents etc.
EB 23 dos Olivais
PORTUGAL
Sopa Dourada
Portuguese Golden Soup
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…‟
Interesting Historical Notes
Why I like Sopa Dourada I like it because I have sweet teeth. It reminds me Christmas time and of course ... presents.
Ingredients 1 1/2 cups sugar
1/2 cup water
7 egg yolks
6 slices sponge cake
in thin slices
Cinnamon
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. Sopa Dourada in My Family
It‟s a tradition in our family to eat
golden soup for Christmas.
EB 23 dos Olivais
PORTUGAL
Ingredients: -1/2Kg of shrimp s -Eight green peppers
-Two squids - One courgette
-Flour -Two onions -Salt
-A lot of oil
Fried fish
Historical notes:
Fried fish is a typical recipe in Málaga where we can find the best
“pescaíto” as we have a long fishing tradition.
Fried Fish in My Family
I chose these recipe because my family
only eat it when we have something to
celebrate, and when we eat we feel very
happy because it is delicius. My father
usually prepares this recipe but me and
my mother helps him to prepare it.
Preparations 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.
Spain
Ingredients:
1 / 2 kilo of clams
1 / 2 kilo of squid
2 rice cups
4 water cups
A bit of yellow food coloring
1 / 2 kilo of prawns
1 tomato
1 / 2 pepper
2 garlic cloves
Oil
Salt
Paella
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.
Paella in My Family
I like paella because my
grandmother used to cook it. Now
my mother prepares it.
My family and I usually eat it
every Sunday.
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 in-gredients.
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.
Spain
Ingredients:
Ingredients for 4 people:
-3 Garlic cloves
- Bread crumb
-2 Tomatoes
-1 Pepper
-1 Onion
-1 Cucumber
-Vinegar
-Olive oil
-Salt
Gazpacho
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.
Gazpacho in My
Family
We eat gazpacho normally in
summer because it is a very
refreshing food. My father
cooks it every day in the
summer and I think that he
cooks it very well.
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.
Spain
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.
Ingredients:
(for 4 people)
3 or 4 slices of hard
bread, it must be some
days old.
Some olive oil.
1 onion.
200g chorizo sausage.
200g smoked beacon.
200g olives.
Salt.
Water.
Cookware
Large, wide, shallow frying
pan.
Small frying pan.
Wooden spoon.
Historical notes: 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.
Bread crumbs in My Family
This dish is quite typical in my family. My grandfather
ate it when he was a boy. But he ate the poor version of
the dish, only with bread, onions and radish. He learnt
how to cook it, and, as it takes 30 minutes of
continuous stirring, my grandmother let my
grandfather cook it. My mother learnt how to cook it
Preparations 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.
Spain
I like bread crumbs be-
cause 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.
Bread crumbs
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 very good fats.
Lentils with “chorizo” from
León
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.
Why I like it I really like them because I have eaten them since I was a little child. Nutritional information Chorizo contains proteins, fats and vitamin B2 and B12. Lentils contain carbohydrates
The importance of this recipe in my family
This recipe is very important for my family
because Leon is the place where my mother,
my maternal grandparents and my uncles
were born.
In Leon there are very good pulses, chorizo
and paprika.
How to prepare it
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.
Spain
Ingredients:
Milk, eggs, sugar, olive oil,
cinnamon, yeast, flour, peel-
ings and scrape of lemon.
Rosquillas
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...
Rosquillas in My Family
My grandmother makes them every
year especially by the Easter
holidays.
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 pa-
per and then take it out.
Later, sprinkle with some sugar and cinnamon.
Spain
Why I like Rosquillas I like it because the taste is ex-quisite. It’s fun to eat and I love