By Rebecca Christian
Introduces the heritage, land, and foodstuff of Spain and contains recipes for such dishes as paella, arroz con pollo, gazpacho, and flan.
Read Online 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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Additional resources for Cooking the Spanish Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
Whip the egg whites until they hold stiff peaks. Fold in nuts. 4. In a large pan, mix the honey and sugar and melt over medium heat. *If you want a less nutty flavor, reduce nuts to 8 oz. of each kind. 5. Stir the nut mixture into the honey mixture. Cook over low heat, stirring constantly, for about 10 minutes. Remove from heat. 6. Spread the turrón into the prepared cake tin. When cold, sprinkle cinnamon on top. Then cut into squares.
Top with olives, if desired. 3. Mix vinegar, olive oil, salt, and pepper in a bowl. Pour 1 tbsp. of mixture over each salad. 2 tbsp. olive oil Preparation time: 20 minutes Serves 4 pinch of salt pinch of pepper *For a meatless salad, omit the bologna. This simple salad makes the perfect accent to any meal and can easily be adapted to suit individual tastes. 43 Paella Paella has no English translation. Served in nearly every home and restaurant, it is Spain’s national dish. Spanish cooks make it in a shallow, two-handled black skillet called a paella pan.
Although some say that fighting city traffic leaves very little time for napping, the custom remains strong in Spain. During siesta time, the usually noisy streets are silent. Paella’s combination of rice, vegetables, and seafood has a distinctly Mediterranean flair. ) 39 Lentil Soup Madrid Style/ Sopa de Lentejas Madrileña 4 tbsp. olive oil 1 large onion, chopped 1 can whole pimento, drained and chopped 1 green pepper, seeds cleaned out and chopped 2 tbsp. all-purpose flour 1 16-oz. ) tomatoes, cut up with a spoon 1.