Transcript Act 22 - Come Closer. Our World is your World..

Potato omelette
Potato omelette is
a
traditional
Spanish
food
made of potatoes,
eggs and olive oil,
although we can
also add onios and
ali-oli sauce.
It is thought that its origin , from the
end of the XVIII century, was “patata
bread”, a kind of bread made of
potatoes, eggs and wheat´s yeast.
A portion of potato omelette is guessed
that provides us about 320 Kcal. We
can reduce the number of Kcal if we
boil the potatoes instead of frying them.
Ingredients
1 kg potatoes, 12
eggs, ½ liter of
olive oil and for
the ali-oli sauce:
one bottle of
mayonnaise sauce
about 500 ml. + 1
bulb of garlic +
parsley
Directions
Peel the potatoes and cut them into thin slices, put salt
on them, heat the oil in a frying pan, put the potatoes
into the oil and fry them, separate the potatoes and
the oil and keep it, beat the eggs and mix them with
the potatoes. Put this mixture in the frying pan with the
oil you kept. Brown
it on both
sides
For ali-oli sauce: Peel 2 or 3 cloves of garlic and cut
them in small pieces and mix them with salt and
parsley. Crush it and mix with the mayonnaise sauce.
Cocido madrileño
It is one of the most typical meals in Madrid.
We usually have in during the cold winters, but
it is served throughout the year in restaurants.
It is thought that the origin of this dish is from
the Middle Age, although it suffered many
changes from that point on.
Ingredients: Chickpeas, vegetables (potatoes,
cabagge, carrots, green beans,....), pork belly, chicken or hen,
beef shank, ham bone , beef spine, chorizo and blood sausage.
It is a very nutritious
dish due to the variety
of ingredients it is made
of (vegetables, pulses,
meat,…). It contains
carbohydrates, mineral
salts, vitamins, proteins,
lipids, etc . A portion
provides us about 800
Kcal
Directions:
The ingredients must boil all together in a saucepan for 3,5 to
4 hours. The ingredients must be served separately in three
portions: first we serve the soup (broth and the noodles in it),
second we serve chickpeas and vegetables, and the third is the
meat.
Paella
The origin of this dish
dates from the mid of
19th century in Valencia.
The
container for
cooking paella is called
paellera. There are as
many kinds of paella as
ingredients we want to
put
in it (Valencian,
seafood, mixed,..).
Due to the great variety
of ingredients, it is a very
nutritive
dish:
carbohydrates in the rice,
proteins in meat and fish,
vitamins, mineral salts
like iron , dietary fiber,…
Ingredients:
Rice, chicken,
green pepper,
ripe tomato,
garlic, laurel,
saffron, squid,
prawns, clams ,
olive oil and salt
Directions:
Put the oil in the paellera and
fry the cloves of garlic, green
pepper and laurel. Add the
chicken and fry it. Peel the
tomatoes and add them. Then
we will add the squid, and the
clams. After that we will put
double of water than rice we
are going to eat. Add the
saffron and when it is boiling
put salt and add the rice (five
minutes later add the prawns).
It will be ready in 20 minutes.
Gazpacho
The origin of gazpacho is
not very well known ,
although it is considered
as a dish from Andalusia
because it is a cold
soup made of vegetables
and olive oil, basically.
We usually serve it cold
and during the summer
due to its refreshing
qualities, but not in
winter.
This recipe has a big quantity of nutrients : carbohydrates,
minerals salts like selenium, phosphorus and B12 and C vitamins.
Moreover, tomatoes have antioxidant substances like
carotenes .
Ingredients:
Bread, olive oil,
salt, vinegar,
tomatoes, cucumber, garlic and
green pepper.
Directions:
Wash the vegetables and chop
them. Peel the cucumber and
garlic. Put everything in a big
container with the bread that
you have soaked previously.
Salt, vinegar and olive oil are
added in that order.
Mix everything with a blender.
Now it is ready for serve it with
small pieces of cucumber, green
pepper or tomato on it.
Jamón
It is one of the most famous
meals we have in Spain.
There is not a special time or
season for eating jamón. We
can eat it in a sandwich for
breakfast with bread, olive oil
and tomato; we can eat it as a
“tapa”, before lunch;
for
dinner; with melon during the
summer because it is very
refreshing,….
It has high quality proteins, it
means that it has all the
essential amino acids, vitamins
B1, B6, phosphorus, iron,
potassium, selenium and zinc.
It has high quality proteins, it means that it has all
the essential
amino acids, vitamins B1, B6,
phosphorus, iron, potassium, selenium and zinc.
Ingredients:
It is the name of the product obtained when the thigh
of the hind leg of the pig is salted and cured.
Directions:
The process consists of covering the leg of the pig
with salt during a period which depends of the weigh
of meat we want to cure, keeping it in different interval
of temperatures and different humidity index. The last
part of the process is called “ageing” and it can take 18
months