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Presentación de PowerPoint

IES TIRSO DE MOLINA, MADRID, SPAIN COMENIUS PROJECT 2011-13 SPANISH INDEX OF RECIPES

STARTERS Calamares a la Romana (Roman Calamari) Gazpacho Andalz (Andalucian Gazpacho) Ensaladilla Rusa (Russian Salad) Empanada Gallega (Galician Pie) Croquetas de Pollo (Chicken Croquetas) MAIN COURSES Tortilla de patata (Spanish Omelette) Cocido Madrileo (Madrilean Hot Pot) Merluza a la vasca (Hake in the Basque style)

Paella valenciana (Valencian Paella) Berenjenas Rellenas (Stuffed Aubergines) Pisto Manchego (Manchegian Vegetable Casserole) DESSERTS Torrijas Castellanas (Castillian Torrijas) Arroz con leche (Rice Pudding) TORTILLA DE PATATA SPANISH OMELETTE CALAMARES A LA ROMANA ROMAN CALAMARI GAZPACHO ANDALZ INGREDIENTS

Two onions A kilo of soft tomatoes Half a kilo of fresh cucumber Two green or red peppers 200 gr of bread crumbs or two days old bread 300 ml. of olive oil Salt White pepper PREPARATION First wash all the vegetables. Then peel and chop them into small pieces. Spare some of each kind for decoration in a side bowl. Next blend the rest of the ingredients together with olive oil and salt. Finally let it cool in the fridge. COCIDO MADRILEO INGREDIENTS for 4 people 4 handfuls of chickpeas A green cabbage

Three carrots Two potatoes 250 mg of beef lean meat A chicken breast Two fresh chorizos An onion Two potatoes PREPARATION First we leave the chickpeas in salty water the night before cooking them. Then we put the chicken breast, the bacon, and the beef meat to boil using cold water at first. As it heats up we must strain any foam that creates. When it is about to burst into boiling we add the chickpeas which should have been already strained from the previous water. When it starts to boil again we add the onion and the salt. Then we leave it cook slowly for two or three hours or 45 minutes in a fast speed casserole. Thirty minutes before the cooking is finished we put the cabbage to boil with some chorizos and carrots in another pot. Fifteen minutes later, we add the potatoes to cook. At the end we strain the broth sparing it in a sauce pan or pot to make a soup out of it by adding rice or pasta fideos.

HAKE IN THE BASQUE STYLE INGREDIENTS for 4 people A thick hake slice per person. 100 gr. of shrimps 100 gr of clams Some white asparagus 1 or 2 boiled eggs 200 gr, of green peas 200 gr. of wheat flour 300 ml. of olive oil 4 cloves of garlic 250 ml. fish broth Salt 2 spoonfuls of white wine PREPARATION First in saucepan gild the garlic in some oil. Then add some more oil, the flour and the fish broth stirring well and when it thickens add some salt. Next in a potter casserole special for

the oven, place the slices of hake with the rest of ingredients. Pour the previous sauce mixture over the hake in the casserole and shake gently. Place it in the oven and grill for 15 min.at 200C degrees of temperature. Decorate with the slices of boiled eggs and asparagus, TORRIJAS CASTELLANAS CROQUETAS DE POLLO INGREDIENTS for 4 people 3 -4 eggs A chicken breast or approximately 200gr of chicken leftovers an onion 1 littre of milk 300 gr. of wheat flower 500 ml. of sunflower seed oil Salt

pepper PREPARATION First chop the onion and mince the chicken leftovers. Heat some oil in a saucepan and fry the onion until golden, then add the chicken and the flour and stir gently and finally pour half of the milk and leave it to boil stirring vigourously to prevent sticking in the bottom. As it all thickens gradually keep pouring the rest of the milk slowly while always stirring. When it all makes a bubble for boiling retire from the fire and leave to cool for about three hours. Afterwards shape the dough into oval bullets with the help of a spoon. Batter each of them in breadcrumbs and beaten eggs and deep fry in abundant very hot oil. Strain in a paper kitchen towel and serve hot. ENSALADILLA RUSA INGREDIENTS Salt 6 Potatoes

3 Carrots 3 Eggs a 200 gr can of tuna a 200 ml tin of fine green peas 500 ml of mayonnaise sauce A tin of anchove-stuffed olives PREPARATION In some salty water boil together carrots, potatoes and eggs. After ten minutes take off the eggs and leave the rest boil for another 10 min. Cool under cold water. Peel the eggs, carrots and potatoes. Cut the eggs in halves and spare the some for decoration. Chop the potatoes and carrots finely and mix with the green peas, tuna, egg, olives and mayonnaise sauce. Leave chill in the fridge over night. Serve and decorate ad hoc with boiled eggs, olives, canned anchovies, red pepper stripes etc. INGREDIENTS: Egg yolk

Yeast Flour Peppers Tomatoes Onions EMPANADA GALLEGA First prepare a dough with eggs, flour and yeast. Mix together and let the dough rest for a while. In the meantime peel and chop the peppers and the garlic and fry them with the tomato sauce. Wash the cot and chop and add it to the sauce. Work the dough into two layers of about 2 cm thick. Place the first layer on a tray in the oven. Fill it with the sauce. Cover the top with second layer and close the edges . Decore and brush with some beaten egg yolk. Let it in the oven for over 30 to 40 minutes and let it cool. ARROZ CON LECHE

INGREDIENTS MILK SUGAR CINNAMON BUTTER RICE PREPARATION First boil the milk with the suggar , the lemon peel and the two cinnamon sticks. Then wash the rice, add it to the boiling milk and leave it cooking for 50 or 60 minutes, stirring ocassionally. When the rice absorves the milk , remove the lemon peel and the cinnamon sticks . Next add 25 grames of butter into small cubes and stir until it melts into the rice. Finally let it stay for 5 minutes and decorate with cinnamon powder PISTO MANCHEGO INGREDIENTS

VEGETABLES SUGAR SALT TOMATO SAUCE OLIVE OIL PREPARATION First chop all the vegetables. Next fry the vegetables In a pan with olive oil. Then add the tomato and let it fry all together. Finally add the salt and a teaspoon of sugar. NATILLAS INGREDIENTS 1LITRE OF MILK VANILLA EXTRACT BISCUITS

PREPARATION Put one littre of milk in a bowl. Mix this with one quarter of a littre Of vanilla extract. Put in the oven for 5 minutes at 90 degrees. Then put the cinnamon powder and a biscuit on top. Next Leave it in the fridge to cool for one day. BERENJENAS RELLENAS INGREDIENTS (4 people) - 4 medium sized aubergines - Minced meat - Olive oil (50 ml) - 1 can of tomato sauce (300ml) -200 grated cheese (Parmeggiano or alike) - 1 onion PREPARATION

First wash the aubergines and but them in halves. Then boil them for ten minutes in hot water. In a sauce pan fry the onion with the tomato sauce. When it is ready add the mince meat and fry all together. Finally fill in the aubergines halves with the mixture. Springle some grated cheese and gril in the oven for over 20 minutes. PAELLA VALENCIANA INGREDIENTS: 2 medium tomatoes, 1 onion, 8 chicken drumsticks or a whole chicken (1 Kg) 750 gr of rabbit skinned and cleaned 250 gr. green beans

2 artichokes* 2 cloves of garlic, 4-6 cups chicken broth A pinch of saffron threads 10-20gr of salt 500 gr f medium grain or bomb" rice Chop and dice the meat and fry it in olive oil till golden. Then lower the heat and add all the vegetables and let them cook together for a while. Then spill the broth over it all and put it to boil with the saffron and salt. When it boils add the rice, let it boil again and then immediately lower the heat to allow the rice to cook slowly absorbing the taste of the ingredients until done (approx. 15 min) when the water evaporates. Do not let it overdo. If the water evaporates before rice is done add more

hot water or brooth)never cold of cooking will stop. Shake gently every now and then to check rice doesnt stick to the boottom of the pan. After 15 minutes, if the rice is almost done, take it aside from the cooker and let it rest for a while covered with a tap. Decorate with some red pepper stripes, or cooked prawns, or sliced boiled egg or lemon slices, and serve while warm. CREDITS Thanks to: The former students of 2 C ESO in IES Tirso de Molina, current students at 3 E and 3F, and to participants from 3 B, 4 A, 4B and 1 bach C. To our former Language assistant: Sarah Esmi from USA. Teachers of the English Department: Elena Garca Orive & Anabel Echevarra Gonzlez.

Our mothers, grandmothers and cooking fathers who maintain the Mediterranean diet. IES Tirso de Molina, Madrid, Spain. Comenius Project The Changing Face of Europe: Our Future Healthy Habits: Food 2012-2013

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