Presentation on theme: “HEALTHY LIFESTYLE: Spanish Cooking Cristóbal de Monroy High School”— Presentation transcript:
HEALTHY LIFESTYLE: Spanish Cooking Cristóbal de Monroy High School
Alcalá de Guadaíra, Sevilla.
SPANISH COOKING Spain enjoys the Mediterranean diet, very well-known all over the world for being one of the healthiest, most nutritious and tastiest ones. Our cooking has popular roots and many dishes are prepared using the same cooking methods and ingredients as they were two or three hundred years ago. It is based on the ingredients available locally and that is the reason why it differs very much from region to region. The two basic ingredients in almost every dish are olive oil and our good vegetables. However, many others are widely used: ham, cheeses, fish and seafood, and of course, our fruit and legumes. As regards our cooking methods, also a great variety can be found. Spanish people not only stew ( “cocido”,”olla”, “pote”,”guiso”o “estofado” are the Spanish terms for stew), but we also roast, fry and saute many types of food. It is not common to boil or bake. Here are some of our most famous recipes. Try and enjoy them!.
SPANISH OMELETTE (STARTER)
The Spanish omelette is one of the most famous recipes in Spain, with lots of variations. We make the “tortilla española” with eggs, potatoes, some salt and olive oil, but sometimes we also use onions, garlic, peppers or even “chorizo” (red sausage). INGREDIENTS: 1kg. Potatoes 6 Eggs Salt Olive oil (1/4 litre) PREPARATION: Peel the potatoes and cut into small squares. Sprinkle with salt and fry in hot olive oil until they begin to go golden. It’s better if they are not well cooked and are almost boiled in the oil, so that the omelette is moister. Drain and set aside. Beat the eggs with a little salt. Mix with the potatoes. Place a small amount of oil in the frying pan and heat. Pour the mixture into the pan and cook on a low heat for 10 minutes or until you see it going golden. Do not overcook as it will dry up. When it is ready on one side, with the help of a plate or the top of a saucepan, turn it around and cook the other side. When cooked, place on a serving dish. Serve immediately, cut into triangles. You can accompany it with mayonnaise. You can also serve it cold as an aperitif at any time or take on a picnic. There are some variations of the Spanish omelette. I like to make it with garlic and parsley but it can also be prepared with onions, and some other ingredients like green peppers, red sausage. But the most popular is the above mentioned, with just potatoes
GAZPACHO (STARTER) INGREDIENTS:
1½ kg Red tomatoes, peeled and roughly chopped 1 Green pepper, chopped 2 – 3 Cloves garlic 1 Small cucumber (or half a long cucumber), chopped 1 Small bread roll, soaked in water Olive oil White wine vinegar Salt Water PREPARATION: There are two ways of preparing gazpacho: you can use an electric food processor/blender and then pass it through a sieve, or you can use a food mill. The important thing is to get rid of all the pips, skins, etc. First, blend and sieve, or mill, all the vegetables into a large bowl. Then squeeze the water out of the bread roll and add to the tomato/vegetable mixture. Add two tablespoons of olive oil and a tablespoon of vinegar. Season with salt and blend well. Check the taste and add as much water as necessary depending on whether you will be drinking or eating it with a spoon. Chill thoroughly before serving. If you are using bowls, finely chop some cucumber, green pepper, tomato, and hard-boiled egg to use for the garnish.
PAELLA (MAIN COURSE) INGREDIENTS: 1 Cup of Olive Oil Green peppers, sliced 1 Small onion, minced Red pepper, sliced 2-3 Cloves of garlic, crushed Tomato, chopped 1 Generous pinch of saffron Cups of rice ½ Tsp sweet paprika Cups of water 3 Skinless Chicken Breasts, cut in large chunks Salt or ¾ chicken, cut into pieces Wine PREPARATION: Heat oil in a “paellera” or a large shallow pan, add onion and garlic in olive oil until the onion begins to become transparent. Add saffron, peppers and the tomato and fry until they start to soften. Add the chicken after seasoning with salt. Add paprika, stir. Add wine (optional). Add water and bring to boil. Salt to taste. Boil to make broth and allow it to reduce by half. Add rice and simmer until rice is cooked (approximately 30 minutes).Garnish with strips of red pepper. ENJOY! Recipes for this dish vary somewhat. You can use seafood instead of meat or you can add beans, celery, carrots, peas, etc. You can also find mixed paella (seafood and meat). It’s one of these wonderful “collect everything in the fridge and throw it in the pot” dishes. Improvise to suit your own tastes. Quantities, except for the rice and broth, are extremely flexible.
FRUIT SALAD (DESSERT) INGREDIENTS: Fruits of the season: Bananas
Strawberries Kiwis Peaches Oranges Pineapple Pears Apples Optional: orange juice. PREPARATION: Peel and/or wash fruit (bananas, strawberries, kiwis, peaches, pineapple, pears, apples, oranges). Place in a bowl. Oranges are squeezed for natural juice. Cut all the fruit into small pieces. Pour the fruit pieces into the bowl. Optional: pour the orange juice. Stir everything. After finishing, keep cold until it is ready to serve.
TORRIJAS (DESSERT) INGREDIENTS: 5-6 slices of stale white bread
3/4 cup of milk 1 egg Olive oil Sugar and cinnamon Honey PREPARATION: Gather the ingredients. Then pour the milk into a mixing bowl. Add the egg and beat together. Pour enough oil into a large frying pan and heat on medium. Be careful that the oil does not burn. Then put each slice of bread into the milk-egg mixture and flip it with a fork. Make sure that the bowl is next to the frying pan, so you can quickly transfer it from the bowl to the heated pan. Do it without any excess of milk. Repeat for each of the other slices. Turn them over as they turn golden. Remove each piece from the pan and place on a plate. Sprinkle the top with sugar and cinnamon. If you prefer, instead of sugar, you can put honey on the top. Serve cool. They can be eaten at any time of the day.