Sweet life in Spanish: what is it?
As the great musician Ziryab once commanded, after the hot everything should go to dessert — fruits, cheeses and sweets. It is known that Spanish cuisine has experienced several influences, “came to the feast” and to friends and enemies, Iberia was defeated or she won-from mutual influence did not refuse. Sweet cake, “Coca de San Juan”Photo: felicitysmoak.info.tm to move to the second part of the article From the Romans left much of the cuisine, from the Visigoths — the love of meat (the ancient Germans was a meat eater), from the Byzantines — the spices, the Arabs — from the systems to the new vegetables, the cultivation of rice, citrus, dates, almonds and so on. First, Spanish cuisine became a mediator between Europe and Asia (and North Africa), then — between Europe and America (a lot of new vegetables, corn, cocoa beans). Spaniards, as legendary alchemists, transforming all known them ingredients, received its “gold”, i.e. its own kind of Mediterranean cuisine, let not so famous, as other. Flan-a custard of eggs and milk, poured on top of caramel sauce Photo: pixabay.com The same goes for sweets. Here you can also feel the influence of the ancient Roman (the famous flan — flan), and French, and Arab, and Jewish national cuisine (for example, almendrado — cookies from almond dough — came from Sephardic cuisine). The first cookbooks were written a long time ago — in 1324, also in Catalonia. In the time of Philip II, all European Royal courts wanted to hire Spanish chefs, and when this king moved the capital to Madrid, the city became known as the”city of 300 taverns”. And Napoleon during wars as trophies stole also recipes (for example, “pheasant with foie Gras and truffles” arrived from the besieged Spanish monastery). In his famous not less, than other, book “Big culinary vocabulary” A. Dumas leads almost so much same recipes, rising to Spanish cuisine, how many and exactly French. In the Catalan (and not only) cuisine common pies Coca-coca (plural coques). Coca cakes for every taste Photo: commons.wikimedia.org Koki come in many different types. It can be open and closed, salty, spicy and sweet. Fillings – from fish to nuts with fruit. Coca-a mandatory dish for the holidays. What is very pleasant is that the cake can be called, named. For example, Coca de Sant Joan-Cake of St. John. That is, “in our words”, in their Ivan Kupala day is preparing a sweet cake with fruit and nuts in honor of the summer solstice. Catalans love holidays, celebrate magnificently, and this cake is sure to be on the table. It is round or oval (symbol of the sun), sprinkled with candied fruits and pine nuts. For those too lazy to look for the recipe in the Network, you can add it here, although she didn’t cook. Sugar (200 g) and 4 eggs are mixed. There is 400 grams of flour and a sachet of yeast, stir. Pour half a Cup of milk and the same amount of olive oil, if desired — add the zest and liquor. Bake in the oven under 160 degrees 30-40 minutes (all oven different, with its the nature). But in the process of baking, when the dough starts to brown, you need to look, sprinkle with sugar, candied fruits and pine nuts and bake already to full “ruddy”. This is a simplified culinary recipe, on the Barcelona site it is proposed to add both anise and orange water, and serve — strictly with Catalan cava wine. But not always there are such opportunities. Accordingly, no Easter or Christmas without Coca, too, can not do. The feeling of sweet Spanish cuisine are quite low-fat. It’s rare to find a creamy layer the size of a fist. But there are creams, of course. For example, the famous Catalan cream from Catalan cuisine-Catalan Cream. This type of dessert is similar to the French creme brulee. Very ancient dish and deserves a separate conversation. But even this cream at least does not look greasy (although calories there…). Perhaps this lack of powerful fat-oiliness is due to its traditions of working with milk. Buy, of course, and in large supermarkets can be almost everything — that is, for tourists and foreigners living bought their usual products. However, there is no such variety of dairy products in the local cuisine as in Eastern Europe. But there are cheeses. And it’s cheese! Thousands of species (soft and hard, from cow’s, sheep’s, goat’s milk) and the highest quality. Cheese is also used to prepare desserts-cheese cakes. As far as I understand, the Spanish options are close to those that have long mastered the Russian hostess. As an option: half a kilo of cookies is crushed, mixed with 100 grams of soft butter, placed in a baking dish basis. Soft cheese (aka cottage cheese) is well mixed with eggs and sugar (for example, 750 g of cheese, 3 eggs, a little sugar, but who likes). The resulting mixture is gently poured on the prepared base in the form and bake for 45 minutes at 180 degrees. Served cold, decorated with any jam. Cheeses are also prepared desserts and cheese cakes Photo: G. Konstantinov, personal archive Cheeses often interact with the fruit as a separate dessert. But fruit alone is often enough. You can cook them. Since Spain is a country of wine, it would be strange if it did not participate in the preparation of not only main dishes, but also desserts. For example, pears or peaches in wine. To do this, prepared sliced fruits (peaches-in half, pears-slices) are filled with water (to cover), cook for 10 minutes. Then you need to add red wine (you can cognac), cook until soft, cool, serve with whipped cream. Cinnamon, lemon-on desire. Sometimes you can find fruits preserved in alcohol. Maybe my taste is not as refined as someone would like, but, in my opinion, it’s just delicious, as delicious and ordinary fruit and berry preparations. You can find fruit preserved in alcohol photo: G. Konstantinova, personal archive here are peaches cooked in wine — a traditional dish of Aragon, one of the regions of Spain. Not only that, each region has its own types of desserts, but also many operating monasteries bake their sweets, such as “bones of the Saint”. Istinu honey biscuits, maybe with lemon, maybe with anise. But most of all sweets associated with the use of almonds. It famous half the world (but, apparently, originally Arabic) of alfajor sticks of almond paste, and bakeries — a sort of almond paste, and almond cakes. Bake, perhaps, one of the variants of almond cake, or rather, the most famous cake-Tarta de Santiago. This cake is from the region of Galicia, but is sold everywhere, and the region has intellectual property rights to this dish. The recipe is known since the Middle ages, this cake once met the Grand Inquisitor. Tarta de Santiago Photo: G. Konstantinova, personal archive Prepare a mass of 70 grams of butter, 140 grams of ground almonds, 140 grams of sugar, 100 grams of flour, three eggs, a pinch of dry yeast and the zest of one lemon. On the baked layer of shortbread (bought or prepared by yourself), put this mass and bake for 45 minutes at 170 degrees. Cross of Santiago in the shape of a sword to represent not necessarily — this is probably obvious attempt on someone else’s intellectual property and history, but powdered sugar to sprinkle after cooking is necessary. The cake should be sprinkled with powdered sugar Photo: G. Konstantinov, personal archive, In principle, this round cake can be prepared without sand base. Additives (wine, brandy, rum, cinnamon) also vary. Aerobatics-cook it without flour at all. Just an equal amount of ground almonds and sugar, beaten with eggs, and-bake, preferably in a split form. All sweets not only do not eat, but do not list (it is still unclear what is more offensive). With that, I suspend the subject of Spanish cooking. There are a lot of photos and the same memories, but home life requires full concentration on the “local”. All the more that this only briefly, and need to much have time.
Author: Galina Konstantinova