FOOD, CULTURE AND TRADITION

Food is only one aspect of cultural traditions, yet it is proba-

bly one of the most persistent. There is no cultural group and no in-

dividual for whom at least one specific food - the memory, taste, or

smell of which - does not evoke a pang of loving nostalgia. Without

food we cannot survive. But food is much more than a tool of sur-

vival. Food is a source of pleasure, comfort and security. Food is also

a symbol of hospitality, social status, and religious significance.

Special occasions, from funerals to weddings, from festivals

and fairs to political holidays and religious celebrations - all of these

would diminish in pleasure and importance if food were not a con-

sideration. Various foods are given symbolic and even transformative

connotations.

Food traditions, and indeed the incredible variety of herbs

and spices, fruits and vegetables, the countless ways of food prepa-

ration and food service have enriched our individual food horizons

and expanded our views of what constitutes a healthy diet.

I t is becoming obvious that an understanding of many as-

pects of the cultures of others, including their food traditions, is in-

dispensable in any human communication..

Apfelmus (German applesauce)

Apfelmus is your basic applesauce that is a typical German accompaniment to roast meats like Schweinebraten

Ingredients: Apples, peeled, cored and

chopped into chunks -- 3 or 4

pounds

Water -- 1 cup

Sugar -- 3/4 cup, or to taste

Lemon, juice only -- 1

Cinnamon -- 1/2 teaspoon

Salt -- 1/4 teaspoon

Preparation:

1. Add all the ingredients to a large, non-

reactive saucepan and bring to a boil

over medium-high heat. Reduce heat

and simmer, stirring occasionally, until

the apples just begin to fall apart, 15 to

20 minutes.

2. Remove from heat and put through a

food mill for smooth applesauce, or

mash with a potato masher for chunky

applesauce. Adjust sweetness by adding

more sugar if you like.

Serve hot or cold. Freezes well.

Jews of East European origin serve

epl tsimes with latkes or use it to top

blintzes. Applesauce is perfect as a

dessert for children

Germany

Obatzter

(German beer cheese spread)

Classic Biergarten fare, Obatzter is especially popular at Oktoberfest celebrations.

Ingredients: Camembert, cut into pieces --

16 ounces

Butter, softened -- 3

tablespoons

Red onion, minced -- 1

German ale (optional) -- 1/4 to

1/3 cup

Paprika -- 2 teaspoons

Ground caraway -- 1 teaspoon

White pepper -- 1 teaspoon

Obatzter is a Bavarian

full-flavored cheese

spread.

Germany

Preparation:

1. Place all of the ingredients together in

a large bowl and mash together with a

large fork or potato masher until smo-

oth and fluffy. Alternatively, you can

pulse all of the ingredients in a food

processor. Adjust seasoning to taste.

2. Place the cheese spread in a bowl. Gar-

nish with more minced red onion,

chopped chives or sliced radishes if

you like. Spread on slices of Bauern-

brot or serve with soft pretzels.

Pflaumenkuchen

(German plum tart)

This fruit tart is a simple way to use the freshest stonefruit of the season

Ingredients:

Flour -- 2 1/2 cups

Sugar -- 3/4 cup

Baking powder -- 2 teaspoons

Salt -- pinch

Unsalted butter, cut into small cubes -

- 1/2 cup, or 1 stick

Eggs -- 2

Milk -- 2-3 tablespoons

Breadcrumbs -- 1/4 cup

Plums (see notes), quartered and

pitted -- 1 1/2 to 2 pounds

Sugar -- 1 tablespoon to 1/4 cup

Cinnamon -- 2 teaspoons

Germany

Preparation:

1. Mix the flour, 3/4 cup sugar, baking powder and salt

together in a large bowl.

2. Add the butter and blend it into the flour mixture with

your fingers or a pastry blender to form a mixture with

an oatmeal-like texture.

3. Beat the egg and milk together. Stir into the flour mix-

ture with a fork until the dough comes together. Re-

move to a clean, floured surface and knead gently just

until smooth. Wrap in plastic wrap and chill for at

least one hour.

4. Preheat oven to 400°F.Grease and flour a 9x13-inch

pan. Roll the dough out to about the size of the pan.

Place the dough in the pan and press it to cover the

bottom, creating a lightly raised edge. Prick the dough

lightly all over with a fork.

5. Sprinkle the breadcrumbs evenly over the dough.

Arrange the fruit neatly on top of the dough, cut side

up.

6. Bake in the preheated oven 35-45 minutes, or until the

edges of the pastry are golden brown.

7. Remove from the oven and sprinkly liberally with the

remaining sugar and cinnamon. Serve hot or at room

temperature.

SCHWEINEBRATEN

(German roast pork)

It is a typical dish that Germans prepare when

they receive visitors

AAA

Ingredients: Pork butt or shoulder -- 4-6 pounds

Caraway seeds -- 2 tablespoons

Salt -- 1 tablespoon

Pepper -- 2 teaspoons

Oil -- 2 tablespoons

Onions, roughly chopped -- 3

Carrots, roughly chopped -- 3

Water, stock, white wine or beer -- 1

cup

Flour -- 2-3 tablespoons

Butter -- 2-3 tablespoons

Roast pork is a popular Sunday meal in

Central Europe. I

n Germany, Schweinebraten is most often

served with braised cabbage or sauerkraut,

dumplings and a fine pilsener. .

Germany

Preparation:

1. Rub the pork all over with the caraway, salt, pepper and

oil and marinate for at least an hour, preferably overnight. Before roasting let the meat come to room temperature by removing from the refrigerator at 30-60 minutes before you put it in the oven.

2. Preheat oven to 180°C. Mix together the onions and car-

rots and place in the bottom of a roasting pan just large enough to comfortably fit the roast. Pour the water, stock, white wine or beer into the pan.

3. Place the roast, fat side down, in the roasting pan on top

of the vegetables. Cover the pan with foil, place in the oven and roast for 1 hour.

4. Remove the foil from the pan and turn the roast fat side

up. Cut deep crosshatches in the fat in a diamond pattern and place the roast, uncovered, back in the oven. Roast for another 1 1/2 hours to 3 hours, or until the roast is tender and well browned on the outside. A meat thermometer in-serted into the centre of the roast should read 80°C.

5. Remove the roast to a cutting board, cover it lightly with

foil and let it rest for about 20 minutes while you make the gravy.

6. Knead the flour and butter together with your fingers to

make a doughy paste and set aside in a small bowl. Strain the pan juices from the roasting pan and save the vegeta-bles if you like to serve with the roast. Add enough water, stock, wine or beer to the pan juices to make 2 cups.

7. Bring the pan juices to a simmer in a saucepan over me-

dium heat. Whisk small pieces of the butter-flour paste into the pan juices until the gravy is thickened to your liking. Re-duce heat to low and simmer for another 5-10 minutes. Ad-just seasoning to taste.

Ingredients:

PASTRY:

1 2/3 cups all-purpose flour

1 1/2 cups white sugar

2/3 cup unsweetened cocoa

powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 1/2 cups (butter-) milk

1/2 cup shortening

2 eggs

1 teaspoon vanilla

1/2 cup Schwarzwaelder Kirsch-

wasser (I used home-made che-

rry liquor)

FILLING:

1 cup sugar powder

1 pinch salt

1 can (0.5 liter) pitted cherries,

drained

1 cup heavy whipping cream

1/2 teaspoon vanilla

1 tablespoon kirschwasser

TOPPING

1 square semisweet chocolate, or

remaining crumbs

This great-looking Black Forest Cake is originally

called Schwarzwaelder Kirschtorte. As for me,

this name itself is very juicy and delicious as the

cake! It's not at all difficult to cook, so put on

your apron, and get started!

Preparation: Preheat oven to 180 de-

grees C. Greased the pans. Sift

together flour, cocoa, baking

soda and 1 teaspoon salt. Set aside.

Cream shortening and sugar until light and

fluffy. Add eggs and beat well. Add vanilla. Add

flour mixture, alternating with milk, beat until

combined.

Pour into the pans. Bake for 35 to 40 minutes, or

until a toothpick inserted into the cake comes

out clean. Cool completely. Cut each layer in

half, horizontally, making 4 layers total (as in the

picture). Sprinkle layers with 1/2 cup Kir-

schwasser.

In a separate bowl, whip the cream to stiff peaks.

Beat in 1/2 teaspoon vanilla and 1 tablespoon

Kirschwasser. Add sugar powder, and a pinch of

salt. Beat again. Spread first layer of cake with

1/3 of the filling (use 1/2 of the filling if you have

only 2 layers instead of 4). Top with 1/3 (2/3) of

the cherries. Repeat with the remaining layer(s).

Frost top and sides of cake. Sprinkle with choco-

late curls made by using a potato peeler on semi-

sweet baking chocolate. Or you can use the re-

maining crumbs to sprinkle the sides of your

Black Forest Cake.

Germany

Black Forest Cake

Ingredients:

8 medium potatoes, cooked and diced

1 1/2 cups mayonnaise

2 tablespoons cider vinegar

2 tablespoons sugar

1 tablespoon yellow mustard

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon pepper

2 celery ribs, sliced

1 cup onion, minced

5 hard-boiled eggs

paprika

This recipe is fantastic!!!! I made this over the

weekend and it hit the spot with the hot weather we have been having. I am one of those that prefers their potato salad cold. I added tons of celery and

onion and it had that perfect crunch. The texture was smooth and creamy and I'm thrilled I finally

have a recipe that I can stick with.

Preparation:

Boil peeled potatoes in salted water until done.

Cool to room temperature.

Place diced potatoes in large bowl.

Mix mayonnaise, cider vinegar, sugar, mustard,

salt, garlic powder, and pepper in another bowl.

Add to potatoes.

Add celery and onions and mix well.

Stir in eggs.

Sprinkle a little paprika on top.

Germany

Classic Potato Salad

'Apple pie'

DELICIOUS!!!!

AA

ngredients: * the dough from the previous recipe

for cookies * 1-1,5kg of apples * sugar and cinnamon

(to taste)

Preparation: Divide the dough into two parts. Roll

out the first part and put it on a

baking tin inlaid with baking paper.

Then peel and cut the apples. Fry

them with sugar and cinnamon for a

short time. Put the fried apples on the

dough. Cover everything with the other

part of the dough which you can for

example, cut into strips or grate to

make crumble topping. Bake in oven

at 180*C for about one hour.

From the given recipe for

cookies, you can also make

apple pie.

Poland

'Dried fruit compote'

Although in the winter compote with dried fruit was served with daily meals some times ago, it is primarily a traditional Polish Christmas dish nowadays.

AAA

Ingredients:

* any dried fruit

for example,

apples, plums,

pears, apricots,

figs...

Preparation:

Put the fruit in the pot,

pour some boiling water on

it and sweeten it to taste.

Leave it for a few hours (3-

4 hours). You can flavour

the compote with vanilla or

cinnamon.

Fruit prepared in such a

way is delicious!!!

Poland

'Cookies'

This is a universal recipe, from which you can also make apple pie, the bottom of cheesecake or muffins.

AAA

Ingredients: * 0,5kg of flour * 3-4 teaspoons of

sugar * 3 yolks * 1 package of

margarine * 1 flat teaspoon of

baking powder

Preparation:

Combine thoronghly all the

ingredients and knead them.

Roll out the dough and cut out

some shapes. Bake in oven at

180*C until they are golden.

You can decorate them freely.

You can also decorate a

Christmas tree with these

cookies.

Poland

'Dumplings'

Dumplings have probably been known in Poland since XIIIth century. Once dumplings were prepared only to celebrate some holidays. Each holiday had its own different dumpling filling and shape. Dumplings with cabbage and mushrooms are a traditional Polish Christmas dish.

AAA

Ingredients: * 1kg of flour * 1 egg * 2-3 spoons of oil

* 1,5 glass of hot

water

Preparation: Combine and knead all the

ingredients thoroughly, roll out to

make thin pancakes. Cut out rings

from the pancakes, stuff them

with some filling and seal them

firmly. Boil the dumplings in

boiling, salted water until they

float to the top.

Examples of dumpling fillings:

1.Dumplings with strawberries:

2.Dumplings with meat and sauerkraut.

Poland

'Noodles with cheese

and strawberries'

But no ... well ... it has got one advantage: you can make it very quickly.

AAA

Ingredients: * pasta

* strawberries (whatever

the amount you want)

* cottage cheese (whatever

the amount

you want)

* sugar (to taste) * youghurt (best natural)

Preparation:

Boil pasta. Add the cottage

cheese and mix with youghurt.

We sprinkle the boiled pasta

with cottage cheese and

strawberries. If for someone it

is not sweet enough, you can

sprinkle it with sugar.

This dinner would probably

never win any contest.

Poland

'Pork chops with potatoes

and young cabbage'

A very busy housewife devotes nearly half an hour a day to prapare this meal to serve it to her husband after a hard work

AAA

Ingredients: * thick slice of pork loin * 1 egg * breadcrumbs * salt and pepper (to taste) * oil (to fry)

Preparation:

Crush pork loin with a mallet, add salt and pepper, dunk it in beaten egg and then in breadcrumbs. Fry it on hot oil on both sides until the chops gain a nice, brown

colour.

The pork chop is a favourite dish

of the Polish nation.

Poland

Ameijoas à Bulhão Pato

Clams à Bulhão Pato

Bulhão Pato was a Portuguese poet

from the 19th Century. He is however,

much more famous for his clams recipe

than for his poetry. Amêijoas à Bulhão Pato

can be found all over Portugal and it is un-

doubtedly one of the best clam recipes of all

times.

Interesting Historical Notes

Why I like Amêijoas I like amêijoas very much because they always remind me wonderful days spent by the sea.

AAA

Ingredients 1 kilo clams

250ml water

3 cloves of garlic sliced into

flakes

2 tablespoons olive oil

finely chopped coriander

2-3 tablespoons white wine

(optional)

Preparation

Wash the clams very carefully, changing

the water from time to time as you do so,

clean off any barnacles and beards.

Then simply place the water, crushed

garlic, oil and coriander in a saucepan and

bring to the boil. Add the clams, cover and

boil for about 5 minutes until they have

opened. (Add a little white wine if you

wish and cook for one more minute).

Serve immediately.

Amêijoas à Bolhão Pato in My Family

In my family amêijoas are usually eaten at

the the end of Summer at the beach.

EB 23 dos Olivais

PORTUGAL

Arroz Doce

Portuguese rice pudding

Rice puddings are found in nearly every area

of the world. Recipes can greatly vary even

within a single country. In Portugal it is a

very popular dessert and can be found in all

restaurants.

Interesting Historical Notes

Why I like Arroz Doce Mummy usually lets me scrape the pan in the end.

Ingredients 15 g butter

125g risotto rice

1 large lemon, zest only

1,250 l milk, warmed

300 ml water, approx

110 g caster sugar

5 yolks

2 tsp ground cinnamon

Preparation 1. In a large saucepan, boil the risotto rice in

the water, on a medium flame, with the

lemon zest and butter. Let the water

evaporate.

2. First add 250ml of warm milk, and bring

to the boil. As the liquid becomes absorbed,

gradually ladle in more milk, allowing each

ladle to be absorbed before adding the next.

Stir frequently until the rice is cooked.

3. Add the sugar and stir.

4. Remove the saucepan from the heat.

5. Mix the yolks and add them to the prepara-

tion.

6. Let it cool a bit and then decorate with cin-

namon.

Arroz Doce in My Family

This is the favourite dessert of

children in my family. There is

no party nor family gathering

without arroz doce.

EB 23 dos Olivais

PORTUGAL

Bacalhau à Gomes de Sá

Portuguese Salt Cod à Gomes de Sá

Bacalhau à Gomes de Sá is a Portuguese

dish of salt cod and potatoes created in the

19th century by Gomes de Sá at the restau-

rant Restaurante Lisbonense in the city of

Oporto.

Interesting Historical Notes

Why I like Bacalhau à Gomes de Sá I like it because it has different kinds of ingredients and it’s very tasty.

Ingredients 2 pieces of salt cod

6 tablespoons olive oil, plus extra

for drizzling

2 large onions, sliced

4 cloves garlic, minced

Pinch of nutmeg

White pepper, to taste

4 medium potatoes, boiled,

peeled and cut into 1/4-inch slices

8 hard-boiled eggs, sliced, for

garnish

Portuguese olives and chopped

parsley, for garnish

Preparation 1. Rinse the cod under cold running water to remove any

surface salt. Place the fish pieces in a large nonreactive

pot, cover with water and refrigerate (covered) for 24

hours, changing the water several times.

2. Pour off the water, refill the pot with clean water and

gently boil the cod until it flakes easily with a fork, about 7

to 10 minutes (or longer), depending on the thickness.

3. Meanwhile, heat 3 tablespoons of the olive oil in a large

skillet over medium heat, and sauté the onions until barely

brown. Add the garlic and cook a minute more. Set aside.

4. Drain the cod and let cool. Flake it into a large bowl and

remove any bones or bits of skin. Add the onion-garlic

mixture, nutmeg, white pepper and remaining olive oil,

and toss lightly. Pack the mixture into well-oiled oven-

proof casserole dish. Cover the codfish with the potato

slices.

5. Drizzle with additional olive oil to moisten. Garnish

with the eggs sliced, several olives and some parsley.

6. Bake in a preheated, 400°F (200°C) oven for 20 to 30

minutes, or until cod is lightly toasted.

Bacalhau à Gomes de Sá in My Family

My brother likes it very much, so mummy

cooks it all over the year.

EB 23 dos Olivais

PORTUGAL

Caldo Verde

Green Soup

Caldo Verde was born in the north of the

country to warm up the freezy hearts of the

peasants of Minho. The Portuguese cabbage,

round and dark green is fundamental to get

the traditional flavour of caldo verde.

Interesting Historical Notes

Why I like Caldo Verde I like caldo verde because it is a portuguese traditional soup and the mixture of vegetables and chorizo sausage tastes wonderfully.

AAA

Ingredients 2 nice fat onions, finely

chopped

4 cloves garlic, crushed

1 chorizo sausage

6 large potatoes

1.5 litres of water

salt

2 bay leaves

large bunch of Portuguese

cabbage

olive oil, for dressing

Preparation

In a large pan sweat the onions and garlic in

the olive oil until translucent.

Add the water, salt and the diced potatoes

and cook until the potatoes are soft.

Then mash the potatoes with a blender.

Meanwhile, very finely chop the Portuguese

cabbage and add it to the pan.

Chop the chorizo sausage into small chunks.

Just before serving, stir the olive oil and

serve at once.

Caldo Verde in My Family

We usually eat caldo verde in Saint

Anthony‟s fest on the 13th June. My mother

cooks the best caldo verde I „ve ever eaten.

EB 23 dos Olivais

PORTUGAL

Cozido à Portuguesa

Portuguese stew

Cozido is one of the traditional dishes of Portu-

guese cuisine. A stew made with different meats

and vegetables. There are numerous regional

variations throughout Portugal. The Portuguese

“cozido” has its origins in the Beira region and is

commonly referred to as “Cozido à Portuguesa”.

Interesting Historical Notes

Why I like Cozido à Portuguesa I like this dish because it is always cooked for a large group of people and I have beautiful memories of these meals.

AAA

Ingredients ½ kilo beef

½ kilo pork

Smoked sausage: 1 farin-

heira; 1 morcela; 1 chouriço

200g bacon

½ chicken

1 Portuguese cabbage

1 pale green cabbage

4 carrots

2 turnips

4 potatoes

1 tin of cooked beans

250g rice

salt

Preparation

First boil the meat in a large pan with

water and salt. When cooked, remove

the meat and add the vegetables. Finally

use the remain water to boil the rice.

In a different pan, cook the smoked

sausages in clear water.

Put all the ingredients in the same big

dish and serve.

Cozido à Portuguesa in My Family

It‟s usually eaten in Winter on Sundays when the

family is altogether: sisters, brothers, cousins,

grandparents etc.

EB 23 dos Olivais

PORTUGAL

Sopa Dourada

Portuguese Golden Soup

In “The City and the Mountains”, the Portuguese

writer Eça de Queiroz recalls his leaving Paris to

return to his native Portuguese village for family

reasons: „I thought how good Aunt Vicencia‟s

golden soup would be. I hadn‟t savoured it for

years, …I ate with delight Aunt Vicencia‟s golden

soup…‟

Interesting Historical Notes

Why I like Sopa Dourada I like it because I have sweet teeth. It reminds me Christmas time and of course ... presents.

Ingredients 1 1/2 cups sugar

1/2 cup water

7 egg yolks

6 slices sponge cake

in thin slices

Cinnamon

Preparation 1. In a medium saucepan, mix the sugar

with the water and bring to the boil to make

a thick syrup.

2. Remove the syrup from the heat. Using a

slotted spoon, carefully dip each slice of

cake into the syrup, and place them on a

large serving dish.

3. Beat the yolks and slowly whisk them

into the remaining syrup. Return the pan to

the heat for one moment and stir, to thicken,

without allowing the yolks to curdle.

4. Pour this custard over the slices, sprinkle

with cinnamon, and serve when temperature

room. Sopa Dourada in My Family

It‟s a tradition in our family to eat

golden soup for Christmas.

EB 23 dos Olivais

PORTUGAL

Ingredients: -1/2Kg of shrimp s -Eight green peppers

-Two squids - One courgette

-Flour -Two onions -Salt

-A lot of oil

Fried fish

Historical notes:

Fried fish is a typical recipe in Málaga where we can find the best

“pescaíto” as we have a long fishing tradition.

Fried Fish in My Family

I chose these recipe because my family

only eat it when we have something to

celebrate, and when we eat we feel very

happy because it is delicius. My father

usually prepares this recipe but me and

my mother helps him to prepare it.

Preparations First Peel the shrimps, clean the squid and

cut them into small pieces, cut the onions and the green peppers into thin

rings, peel and chop the courgette into small blocks and add salt to the ingredients.

Second

Flour the ingredients Third Heat oil in a saucepan and when starting

to smoke, add the ingredients.

Spain

Ingredients:

1 / 2 kilo of clams

1 / 2 kilo of squid

2 rice cups

4 water cups

A bit of yellow food coloring

1 / 2 kilo of prawns

1 tomato

1 / 2 pepper

2 garlic cloves

Oil

Salt

Paella

Historical notes: Paella is one of the most popular foods of Spain. In the Valencia area, there were many fresh vegetable gardens, along with raising chickens and rabbits for family consumption, as well as the

existence of the rice fields. This mixture made the creation of paella. Then people added olive oil and seafood, typical of Mediterranean food.

You can add different kinds of food to paella, seafood, meat, vegetables.... so that you can get different flavours.

Paella in My Family

I like paella because my

grandmother used to cook it. Now

my mother prepares it.

My family and I usually eat it

every Sunday.

Preparations First, fry the squid. Then fry the clams. Cook the

prawns with salt and water. In another pan, fry the tomato, the pepper and

the garlic with oil. Mix the seafood with the vegetables and fry the

rice for two or three minutes with the above in-gredients.

Cook the ingredients with four glasses of water and add food coloring. Remove when the rice is

cooked. Let it settle for five minutes and serve.

Spain

Ingredients:

Ingredients for 4 people:

-3 Garlic cloves

- Bread crumb

-2 Tomatoes

-1 Pepper

-1 Onion

-1 Cucumber

-Vinegar

-Olive oil

-Salt

Gazpacho

Historical notes: Gazpacho is a typical Spanish recipe. The earliest gazpacho recipes (soup-salad), date to the middle ages, before tomatoes were known in

the New World (America).

Tomatoes originated in the Andes (South

America). Tomatoes were introduced to Europe

from the New World by explorers in the 16th

century.

Gazpacho in My

Family

We eat gazpacho normally in

summer because it is a very

refreshing food. My father

cooks it every day in the

summer and I think that he

cooks it very well.

Preparations Cut the 3 garlic gloves and crush it. Add the

bread crumb with water and salt. Add, little by

little, the olive oil to the mixture. When the paste

starts to separate, pass it to a soup bowl with

the pepper, tomatoes, cucumbers and the onion

really cut. Cover the paste with cold water. Mix it

and add some vinegar. Serve the gazpacho very

cold.

Spain

Why I like Gazpacho My father says that it is a very good

food. It is a very refreshing food, so (in

a hot day in Malaga) I like having it for

lunch.

Ingredients:

(for 4 people)

3 or 4 slices of hard

bread, it must be some

days old.

Some olive oil.

1 onion.

200g chorizo sausage.

200g smoked beacon.

200g olives.

Salt.

Water.

Cookware

Large, wide, shallow frying

pan.

Small frying pan.

Wooden spoon.

Historical notes: Bread Crumbs is a very typical

food in Spain, eaten since there are shepherds by

shepherds. They took their bread, which had

gotten hard since it had been baked, and fried it

all together. They also added whatever other

things they had to eat, which is why the quality

of the toppings has gotten better as the life level

has gone up.

Bread crumbs in My Family

This dish is quite typical in my family. My grandfather

ate it when he was a boy. But he ate the poor version of

the dish, only with bread, onions and radish. He learnt

how to cook it, and, as it takes 30 minutes of

continuous stirring, my grandmother let my

grandfather cook it. My mother learnt how to cook it

Preparations Firstly pour some olive oil onto the frying pan, until it covers the bottom. Let the oil heat.

Then add the chopped onion. Let it fry at low heat until the onion turns transparent (about 8 min).

While the onion is frying, dice the chorizo sausage and the smoked beacon (about 1 cubic cm each) and add it to the onion. Stir it all, while it fries,

with a wooden spoon. Add salt. Once the onion, the chorizo sausage and the

smoked beacon is well fried, add the bread crumbs. Right after adding the bread crumbs pour, little by little, a maximum of one glass of water. Never stop

stirring with the wooden spoon until the bread crumbs are loose (about 30 min). Finally, peel and chop a head of garlic. Fry it in a

small frying pan. Also chop 200g of olives, but do not fry them.

The garlic and the olives are served apart.

Spain

I like bread crumbs be-

cause it is a very simple meal,

which fills you up a lot and is

very tasty. The beacon and

the chorizo sausage give the

taste, while the bread crumbs

fill you up.

Bread crumbs

Ingredients

-Half a kilo of lentils -3 liters of water -3 large carrots -1 onion -200 grams of chorizo from Leon -2 garlic cloves -A spoonful of salt -A spoonful of paprika -A dash of olive oil Olive oil contains very good fats.

Lentils with “chorizo” from

León

Interesting Historical notes

Paprika originated in India and it was imported to Europe.

In the Middle Age there was a route called “Spice Route”. Christopher Columbus wanted to find

an alternative route by sea to find spices and that’s how he discovered America.

Amount this imported spices, the paprika was the most used for preserving the meat, because there weren’t fridges,

this way the chorizo from Leon was created.

Why I like it I really like them because I have eaten them since I was a little child. Nutritional information Chorizo contains proteins, fats and vitamin B2 and B12. Lentils contain carbohydrates

The importance of this recipe in my family

This recipe is very important for my family

because Leon is the place where my mother,

my maternal grandparents and my uncles

were born.

In Leon there are very good pulses, chorizo

and paprika.

How to prepare it

1º- Put water to boil in a pot and then cast the lentils. 2º- Wash and cut into large pieces the onion and the carrot. 3º- And then, add them to the lentils. 4º- Add the chorizo, salt, paprika and olive oil. 5º- In thirty minutes it will be ready.

Spain

Ingredients:

Milk, eggs, sugar, olive oil,

cinnamon, yeast, flour, peel-

ings and scrape of lemon.

Rosquillas

Historical notes: According to the food historians, cinnamon

originated in Sri Lanka. The early history of this

spice is unclear. It is generally agreed that this

spice was known to the ancient Greek and

Roman people.

Yeast has been used in the preparation of food

and drink for as long as there have been

leavened bread and beer, but it was only in the

19th century, thanks to the work of Pasteur, that

its nature was understood...

Rosquillas in My Family

My grandmother makes them every

year especially by the Easter

holidays.

Preparations Put the oil on the frying pan and fry.

Add the lemon peelings and fry them. Let the oil cool.

For the dough of “rosquillas”: Put the scrapes of lemon into the bowl, one egg, four spoonful of milk, four spoonful of oil (cool),

four spoonfuls of sugar, yeast and mix it all with a spoon.

When every ingredient is mixed, add the flour, little by little, in order to make a thick dough on the table and knead with your hands (the

dough will be ready when it doesn´t stick in your fingers, it must be soft)

To make the form of small ring-shaped moisten your hands with oil and mould it.

Fry it with a lot of oil, but the oil doesn´t have to be very hot. You have to prepare a plate with absorbent pa-

per and then take it out.

Later, sprinkle with some sugar and cinnamon.

Spain

Why I like Rosquillas I like it because the taste is ex-quisite. It’s fun to eat and I love