Monthly Archives: October 2017
Summer Spanish soup Ajoblanco: original recipe
Ingredients Almonds 120 g. French baguette 4 pieces Garlic 3 cloves Water 1 l. Olive oil 75 ml. Sherry vinegar 50 ml. White grapes salt 1 tsp.
Ajoblanco – Spanish cold soup, popular in regions of Malaga and Granada. The dish is somewhat similar to gazpacho, at least 4 similar ingredients are here: water, oil, garlic, bread. Soup was invented in Seville and its main ingredient is almonds. In difficult times of war almonds were replaced by flour from dried beans. Bread for ajoblanco much better to take dried or even callous. Ajoblanco prepared simply, at the night soaked bread. In the morning almonds with garlic rubbed with a pestle and added a little vinegar. The result was a paste, with the addition of olive oil, will be something like an emulsion. Continue reading
Spanish cuisine: Traditions and peculiarities
The cuisine of modern Spain is not much different from the old, native, simple and delicious peasant. Fresh herbs, goat cheese, farm bread, olives, fish dishes, cider and sangria wine – all these delicacies, soaked in sunlight, can be enjoyed everywhere in any restaurant on the beach. Spanish cuisine, despite its simplicity, is extremely diverse, as it has absorbed Roman and Moorish traditions, French and African elements, the traditional outline of Mediterranean cuisine and many elements imported from the New World. Read also: TOP 7 dishes of Spanish cuisine national cuisine of Spain is a completely abstract concept, because each region has its own special culinary tradition. We can only highlight the common points that are typical for the whole of Spain-an abundance of fresh vegetables, stewing meat and vegetables in wine, baking with sheep cheese and grilling, as well as the widespread use of sage greens, olives and grated walnuts. Continue reading
