By Rebecca Christian
Introduces the historical past, land, and nutrients of Spain and contains recipes for such dishes as paella, arroz con pollo, gazpacho, and flan.
Read or Download Cooking the Spanish Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) PDF
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Extra info for Cooking the Spanish Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
Preparation time: 30 minutes Marination time: 30 minutes Serves 8 Vinegar and onion give this fresh dish a little extra kick. 54 Supper/La Cena Spaniards usually eat supper very late in the evening. , a light supper, much like a North American lunch, is served. It is usually some combination of salad, fruit, cheese, sand wiches, and soup. This hour sounds late for supper, but remember that the Spanish rest in the afternoon. The versatile Spanish omelette (recipe on page 59) makes a good dish any time of the day.
Ground chorizo or other spicy sausage* æ tsp. salt dash of nutmeg 1 tbsp. finely chopped fresh parsley 2 slices bread, soaked in water 1 egg 3 tbsp. olive oil 1. Combine meat, salt, nutmeg, and parsley in a large bowl. 2. Squeeze water from bread and add bread and egg to meat mixture. Form into about 36 small balls. In a frying pan, heat olive oil and sauté meatballs until thoroughly cooked and brown (about 20 minutes). Serve immediately. Prepration time: 50 minutes Serves: 12 (as appetizers) or 6 (as main course) *Try substituting ground turkey and spicy turkey sausage for the beef and chorizo to lower the fat content of these meatballs.
A villager pointed me in the right direction, and I found the bakery with my nose. The bread is made fresh every day, brown and hard on the outside and soft and warm on the inside. A fresh roll hollowed out and filled with a few teaspoons of olive oil makes a between-meal treat for schoolchildren. Because the bread is made without eggs and shortening, it becomes stale very quickly. But it tastes so good on the first day that it’s made, it never lasts very long anyway. In fact, the butter and marmalade often served in restaurants and well-to-do homes are usually not even needed.