SPANISH NATIONAL CUISINE: PASSION FOR FOOD (part 1)
The diversity of culinary traditions: from Africa to America, the cuisine of Spain has absorbed the culinary traditions of the Arabs, Italians, Greeks, learned a lot from the gastronomic preferences…

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Sweet life
Chocolate production in different countries overgrown with their traditions and legends. This is an occasion not just to show up for a tasting, but to turn a visit to the…

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Mussels. How are they prepared in Spain?
"Revealed-throw away. Unopened-throw away, " - I say in a hurry to a friend. "Throw everything away? she wonders. No, you need to cooking to throw out already opened. After…

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Crossing desserts

If you are on a diet or hungry, but can not eat right now, immediately close this text, because it will be about desserts.

They eat scones in England
The British are considered tea lovers, but there is a suspicion that they are interested not so much tea as what you can eat with it: scones, trifle, banoffi. The truth sounds fascinating and unclear?
Scones are something like buns, which are usually eaten with jam and thick cream. It is believed that the birthplace of this baking is the County of Devonshire, located in the South-West of the Kingdom.
Trifle – the most that neither is a real English dessert. At least, that’s what the locals think. Once in the distant 1596 year his prepared from sweet cream, rose water and ginger. Over time, the trifle turned into a biscuit, with custard and fruit or berries.
Compared to previous desserts Banoffi is quite young. In 1971, in a small English village, the owner of the restaurant “Hungry Monk” for a couple with the chef came up with a new dessert of bananas, soft caramel and whipped cream.

About German drowned women and not only
About the German strudel and cherry cake Schwarzwäldertorte know everything. Have you heard of “snowballs”and” drowned women”? In the Bavarian town of Rothenburg an der Tauber, like a fairy tale, sweets are also fabulous. Local love “snowballs” Schneebällchen. These are strips of egg dough twisted into a ball and deep-fried and liberally sprinkled with powdered sugar so that they really resemble snowballs. Inside may be nuts or chocolate. It’s impossible to stop.

The inhabitants of Baden-württemberg also has its own delicacy with the gentle name “floaters”, Versoffene Jungfern. Balls of sweet dough are deep-fried and poured with wine and vanilla sauce. Incredibly tasty and satisfying, so it is unlikely that you will fit and local sausages and “drowned” at the same time.

If you have a lot of free time and you like to cook, try to cook king Ludwig of Bavaria’s favorite dessert-Bavarian cream. To do this, you will need eggs, milk, cream, sugar, vanilla and gelatin, which will need to be stirred for a long time, heated, cooled, stirred, heated again, stirred and whipped. In General, the evening you just pass away.

Careful, calorie bombs!
In Italy, you have to go for a long time to have time to try all the desserts, because to choose one thing without being able to return tomorrow and try another-it’s painful.
Well, judge for yourself: Panna cat, struffoli, granite, tiramisu, and Pizzelli, sfogliatella, Panforte, truffles, cassata, bombolone – this is not the whole list of Italian delicacies.

Bombolone or, as they are called, “calorie bomb” (terrible name, right?) is donuts with shokoladom, jam or custard.
Sfogliatelle – like mollusk shells large cakes of puff pastry with cream. Just melt in your mouth.
Struffoli can also be called “calorie bombs”, they are made of crispy dough and topped with honey, cinnamon and sweet sprinkles.
Pizzelli is made from waffle dough, then rolled into a tube while they are hot and soft, and filled with air cream.

Churros and Co
Enjoyed the Italian desserts, it’s time to move to Spain. And we’re greeted by churros, long doughnuts to be eaten with chocolate sauce. They say that if they are not deep-fried, and bake in the oven, calories in them will be less. Let’s believe it.
At Christmas in Spain they bake Polvorones, shortbread cookies, tender and crumbly.
Crema Catalana, a cream with a sugar crust, resembles creme brulee, but it is not made from cream, but from milk.
And in the cake Santiago is completely absent flour, instead of using ground almonds. It also adds lemon zest and cinnamon, which gives it an incredible flavor. On top of the whole cake sprinkle with powdered sugar, except for the area in the form of a cross.

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