recipes
fried milk INGREDIENTS
Nutrition SERVINGS 8 UNITS US 1⁄2 cup granulated sugar 1⁄2 cup cornstarch 1⁄4 teaspoon ground nutmeg 3 cups milk 1 tablespoon butter or 1 tablespoon margarine 1⁄4 teaspoon grated lemon, rind of 2 eggs, well beaten 3⁄4 cup progresso plain breadcrumbs vegetable oil 1⁄3 cup powdered sugar (optional) Ajo blanco INGREDIENTS • 1 green apple (such as Granny Smith), peeled, cored, chopped • 1 large garlic clove, chopped • 3 cups crustless 1" cubes day-old white country bread • 1 cup seedless green grapes, halved • 1/2 cup whole blanched almonds • 1/2 cup whole milk • Kosher salt • 3/4 cup extra-virgin olive oil plus more • 3 tablespoons red wine vinegar plus more • Freshly ground black pepper • 1/2 cup sliced almonds PREPARATION Combine apple, garlic, bread, grapes, blanched almonds, milk, and 2 cups water in a medium bowl; season with salt. Cover and chill for at least 6 hours and up to 1 day. Transfer soup base to a blender and purée, adding water by tablespoonfuls if too thick, until smooth. With motor running, gradually add 3/4 cup oil and 3 tablespoons vinegar and blend until soup is emulsified. Season with salt, pepper, and more vinegar, if desired. Strain soup through a fine-mesh sieve into a large bowl; cover and chill until very cold, about 2 hours. DO AHEAD: Soup can be made 1 day ahead. Keep chilled. Preheat oven to 350°F. Spread sliced almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, about 4 minutes. Let cool. Divide soup among bowls; top with toasted almonds; drizzle with oil and vinegar. Croquetas Ham Croquetas | Spanish Ham Croquettes Ingredients • 1 tbs of extra virgin olive oil • 2 soupspoons of flour • 1/4 liter of milk • 1 egg • 100 grams of breadcrumbs • Nutmeg • 150 grams of boiled ham or Serrano ham cut up very small • salt Preparation • Pour the oil in a frying pan and put on the fire. Once it's hot (before smoking) remove the pan from the fire and with a wooden spoon add the flour, stirring until it becomes a paste like mix • Put the pan on the fire at medium to low heat and add the milk very slowly, never stop stirring the mix, until it's cooked and consistent. • Add the nutmeg, the ham and salt. Keep stirring until the mix thickens • Once the mix is thick put in a platter or bowl and let it cool • Whisk 2 eggs • When the croqueta mix is cold cut into chunks and give it an long oval shape • Dip the croquetas in the whisked egg, make sure it's completely covered • Now cover the croquetas in breadcrumbs • Fry the croquetas in plenty of hot olive oil, it must be enough to cover them completely. When they are brown remove from the oil and they are ready to serve Croquetas de Bacalao | Cod Spanish Croquettes Ingredients (four portions): • 200 grams of cod • 1 spring onion/scallion • 2 garlic cloves • 100 grams of flour • 1 liter of milk • flour • 3 eggs • breadcrumbs • extra virgin olive oil • salt • parsley Preparation: • Chop the spring onion, garlic and cod into very fine chunks • Stir fry the spring onion and add the garlic • Before the ingredients brown, add the cod and saute briefly • Add the flour and saute for a few minutes, all the time stirring • Add the milk little by little. The mix must cook at medium heat for 20 minutes, all the while stirring • Chop the garlic and add once the spring onion is slightly transparent • Sprinkle parsley to taste, check salt level and add more if necessary, mix well and transfer the dough to a platter or bowl. Smear with a little oil. Let it cool • Once the dough is cool cut into medium sized chunks and shape the croquetas. • Dip them into whisked egg and cover with breadcrumbs • Fry them in a pan with plenty of oil, enough to cover them • Once they're golden remove from fire and drain them with absorbent paper |
about the foodsfried milk fried milk or Leche Frita in spanish has a long spanish history and is a very common desert in both family dinners and restaurants. its most commonly cooked for holidays or events but is also made for casual deserts for families. one reason it is so popular is its a very easy dish to make and you dont need any special special ingredients, it's all common house hold item. there is many variations to the recipe but all are close to the same.
Ajo blanco ajo blanco is a cold spanish soup This dish is made of bread, crushed almonds, garlic, water, olive oil and salt. they use hard bread but soak it over night to soffen it. the soup is offen an appitizer and served at restraunts, Croquetas these are served in bars and restaurants. the most common is cod but there is many variations such as ham. it is one of the harder spanish dishes to make but they are well worth the effort. these are commonly cooked with left overs instead of buying meats or stuffings just for them. . |
how there location affects the foods they eat
they like to eat frsh local foods such as octopus, this dosent limit them to much because they have everything from snowy mountin peaks to warm seas. they eat lots of rice and sea foods because they have easy access to those things. They also eat a lot of warm foods such as soups or fried food.
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