Spanish Hello: prepare potato tortilla
In Spanish tortilla – "little cake", which is prepared from corn or wheat flour in Central America. The local population baked them for a long time, but the modern name…

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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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Spanish cuisine: what is its history?
One of the most important features of Spanish cuisine is regional diversity, which, in principle, happens in many large countries. Galicia, Asturias, Castile New and Old, the Levant, Catalonia, the…

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Monthly Archives: February 2018

Traditional Spanish food

The famous Spanish chef Pepe Rodriguez, awarded in 2011 the national award in the field of gastronomy, says that the Spaniards have become worse to eat at home (“se come peor en casa que hace 35 años”). He referred to the results of surveys and studies, which show that put the inhabitants of the Peninsula in the carts in supermarkets. Spaniards usually buy food for a week. So, in the carts became less fruits and vegetables, but much more frozen foods and semi-finished products. Even Pepe sighs that “grandmother’s” recipes in the kitchens of Spanish families are less common, the traditions of Spanish cuisine are forgotten by the younger generation. It becomes interesting, what is the homemade food of the Spaniards?

Breakfast (el desayuno-El desayuno)
Breakfast Spaniards mostly at home. Someone lacking a pair of toast (tostadas – tostadas) with a Cup of coffee (café solo café solo – black coffee café con leche café sleep Leche – coffee with milk). Continue reading

SPANISH NATIONAL CUISINE: PASSION FOR FOOD (part 2)

Ajoblanco – another fellow gazpacho, only without the addition of tomatoes. The soup is seasoned with ground almonds, and instead of bread (which is part of the soup), the dish is served with grapes or melon. Cocido is one of the varieties of main dishes in Spain. Tourists are most fond of Cocido madrileño-hot and thick soup, popular in Madrid. The composition of the soup includes chickpeas or beans, small vermicelli (sometimes it is replaced by rice), as well as several types of meat and meat products. The aroma of the dish gives garlic. The dish is served in several ways: first broth with vermicelli, then beans with vegetables, and at the end – meat. Puchero-another thick soup, more like a second dish. It includes several types of meat, ham, vegetables. Puchero eat with rice or pasta. Meat: variety of recipes if you collect recipes of meat dishes of any Autonomous community of Spain, you will get a weighty book. Meat in Spain love and know how to cook. Continue reading

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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Alcohol
The strongest of the traditional spirits of Spain are various types of aguardiente (Spanish aguardiente, literally - "burning water"), produced by distilling fermented fruit or vegetable raw materials. The most…

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Alcohol
The strongest of the traditional spirits of Spain are various types of aguardiente (Spanish aguardiente, literally - "burning water"), produced by distilling fermented fruit or vegetable raw materials. The most…

...

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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