Description of Spain Cuisine

Spanish cuisine

Olhina Anastasia

K-602

CONTENS

• INTRODUCTION……………………………………… ……... .3
• HISTORY OF SPANICH COOKING…………………… …….. 4
• FEAST…………………………………………………… ……. .5
• Dishes of Spanish cuisine GASPACHO…………………… …. .6
• PAELLA……………………………………………… .. . .......7-8
• MADRID CHIKEN…………………………………… ……9-10
• TRADITIONS…………………………………………… ……11
• OLLA PODRIDA…………………………………….… …… .1 2
• SALAD FROM SARDINES……………………………. ....... .13
• BANANA PUDING…………………………………… ......14-15
• SANGRIA…………………………………………… …..... …1 6
• CONCLUSION……………………………………… .......... ...1 7
• LIST OF REFERENCES………………………………… ….. .1 8

INTRODUCTION

• Spanish cuisine is the national cuisine of Spain, formed on the basis of the diversity of culinary traditions of its regions, due to geographical location, climate and cultural characteristics.

HISTORY OF SPANICH COOKING

• National Spanish cuisine, as such, has been formed and changed over many centuries, to which the historical events taking place in the country throughout its existence contributed to a considerable degree.
• National Spanish cuisine reached its peak after the discovery of America, when exotic products such as potatoes, corn, sweet pepper and bitter pepper, tomatoes, cocoa appeared in the country in large quantities.

FEAST

• CORRIDA IN SPAIN

CORRIDA is not just a fight, as it may seem at first glance, it is a whole performance, a fascinating action that has its own rules and rituals. The President or the Chairman, who is usually the Mayor of the city, leads the action.

GASPACHO

• Ingredients : tomato juice 400 g, Ketchup 20g , bread crumbs 10g, onion 50 g, Vinegar 3% 15g, vegetable oil 30 grams, lemon juice 100 grams, garlic, ground black pepper, parsley, salt to taste.

Cooking : Chopped onion, chopped garlic, breadcrumbs are mixed in a mixer with tomato juice. Add ketchup, vinegar, oil, salt, pepper, mix, add lemon juice, sprinkle with herbs and cool. Serve gazpacho with vegetable salad .

PAELLA

• Ingredients : rice - 600-700 g , tomatoes - 2-3 pieces , olive oil - 1/4 cup , King prawns - 500 g , garlic - 1 clove (optional) , parsley , mussels (or mollusks) - 600 g , green peas - 1 can , Onions are not large - 1 pc. , salt , pepper , red pepper - 1 pc. , green pepper - 1 pc. , Saffron - 1 tsp. , water - 2 l , squid (rings) - 300 g
• Clean shrimp from heads and shells, remove intestinal vein. Shells and heads put in a saucepan, pour 700 ml of water and bring to a boil. Peel carrots, garlic, wash greens. Add carrots, 2 cloves of garlic, bay leaves, parsley in the broth to the shrimp. Cook on low heat for 30 minutes. Then strain the broth. Squids clear of film, it is easy to do, if you put them in boiling water for 30 seconds. Cut into rings. Wash and clean mussels from algae. Heat the olive oil in a frying pan. Put the mussels, salt and cook 7-10 minutes. We take out mussels from the pan and set aside on a dish. Put squid rings and tomatoes in the pan, add a little salt, basil, garlic gruel and cook for 5 minutes. Add rice, mix, cook for 4 minutes.

MADRID CHIKEN

Ingredients : chicken - 400g , champignons - 100g , onion - 1-2 onions , potatoes - 3-4 pieces , Sweet pepper - 1-3 pcs. , butter - 1-2 st.l. , white wine - 1-2 st.l. , salt, ground black pepper - to taste

Wash the chicken and rub with salt and pepper. Onion cut into cubes, fry in pieces of butter, add the sliced mushrooms, a little water and stew until half cooked. Fill the chicken with the mixture, sew and fry on all sides in the remaining oil. After 15 minutes, add sliced raw potatoes and sliced sweet peppers together with seeds. Then pour in the wine (if there is not enough liquid, you can add a little water) and stew the chicken until done, periodically sprinkling with the resulting sauce.

TRADITIONS

• Spanish cuisine is very diverse, since each region of Spain has its own distinct, culinary traditions. So, in Asturias, meat dishes dominate, in Catalonia, we can observe the influence of French cuisine, and Andalusian cuisine fits perfectly into the traditions of the Mediterranean diet. However, when speaking of Spanish cuisine, we most often mean Andalusian. In fact, it can be argued that the culinary traditions of the southern region of Spain have become the hallmark of the country as a whole. For example, the famous Andalusian gazpach (gazpach) is a cold soup made from fresh vegetables, or the gritty frito (pescaito frito) is a small fried fish (for example, sardine or red mullet). Also known to tourists around the world in Andalusian tapas (tapas) - a set of various kinds of snacks, served to drinks.

SALAD FROM SARDINES

Ingredients : 1 b sardines in oil , 4 pieces of processed cheese , 4 eggs , 1onion , mayonnaise

Sardines (together with butter) mash with a fork, get bones from it. Boil eggs. Lay out in layers. 1 layer of sardines, 2 - finely chopped onions, 3 - eggs grated on a coarse grater, 4 - mayonnaise, grate curds on a coarse grater, 5 - mayonnaise. Salad is ready.

BANANA PUDING

Ingredients : 2 tbsp. of milk , 70 g sugar , 1 tbsp. l flour , 2 tsp. Starch , pinch of vanilla , 2 yolks , 14 pcs. easily soaked biscuits , 2 bananas

Beat the butter with a portion of sugar and egg yolks, add the bananas peeled and mashed with a fork, lemon juice and mix in a blender. While stirring continuously, add pineapple juice and breadcrumbs. Squirrels whip with sugar and carefully combine with the resulting mass. Put the mass in a greased with margarine form and bake in a preheated oven for 30-40 minutes at medium temperature. Serve hot or cold with red wine.

SANGRIA

Ingredients : Lemon 1 piece , Oranges 1 piece , Cane sugar 55g , Dry red wine 750 ml , Brandy 60 ml , Soda water 500 ml

Slice lemon and orange thinly and put it in a decanter. Add sugar, wine and brandy. Stir well until sugar dissolves. Fill with soda and serve immediately.

…… .CONCLUSION

• Spanish cuisine is characterized by “mixing the immiscible”, so the Catalans jokingly call the “aquarium” a soup bowl in which beef cutlets and smoked sausages, green peas, carrots, potatoes, as well as peppers, greens and tomatoes are put in together with fish and other seafood.
• A characteristic feature of the Spanish cuisine is the abundant use of a variety of spices and aromatic herbs.
• Garlic and crushed pine needles, onions and almonds, red ground pepper (pimanton) and yellow saffron are used to make sauces

LIST OF REFERENCES

• http://ourspain.ru/gastronomia/main1.html
• https://eda.ru/recepty/napitki/sangrija-sangria-23397
• http://livespain.ru/fortourist/traditsionnaya-ispanskaya-kuhnya-dlya-gurmanov-i-tsenitelej-prosty-h-blyud/
• https://takprosto.cc/bananoviy-puding/

THANKS FOR ATTENTION