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Final tmi with references(1)

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Final tmi with references(1)

  1. 1. Healthy Spanish food
  2. 2. Spain has got a wide gastronomic tradition. It is included in what has been called Mediterranean Diet. It is varied, balanced and full of flavour. You can find a lot of different dishes within the same country, only travelling from East to West and from North to South of Spain.
  3. 3. You should come and taste our great dishes. We have made a careful selection of representative dishes and organized them into three sections. First, you can find Spanish healthy food from different parts of the country. Then, typical Valencian food and finally, as a link, ''tapas'', which are popular not only in the whole country, but also beyond our frontiers.
  4. 4. Beans with clams jlastras ,CC BY 2.0
  5. 5. -Ingredients:  120 g of clean clams  300 g of bean  1 dl of olive oil  1 onion  2 cloves of garlic  parsley  salt  green pepper  1 leek  2 ripe tomatoes  Broth to cook clams 1 glass of white wine
  6. 6. -Preparation:  First, boil the beans in salted water along with the leek, green pepper, garlic, onion, parsley and tomatoes. When the beans are cooked, remove the ingredients that have been cooked and grind, incorporating them into the same pot. Chop garlic and parsley, put it in a pan with a little oil and add the clams. Dip with white wine. At the time the clams open, remove from heat. Add the clams to the beans and let simmer together for 5 minutes.
  7. 7. Spanish omelette Di-que-si, Public domain
  8. 8. -Ingredients:  1 kg potatoes  9 eggs  1 large onion  Olive oil  Salt
  9. 9. -Preparation:  Peel, wash and cut the potatoes in half and then into pieces.  Peel and cut the onion.  Heat a deep pan with plenty of olive oil and when hot, toss the potatoes and the onion.  Fry the potatoes with the onion until they are tender.  Remove and drain them.  Beat the eggs. Pour the potatoes and onions in the egg and stir.  Take olive oil in a pan and when hot add the mixture, spread and cook for two or three minutes.  Turn the omelette. Then we put it again into the pan and cook for another 2 to 3 minutes. Serve hot or cold.
  10. 10. Veal And Chicken Stew Roger Ferrer Ibáñez, CC BY-NC-SA 2.0
  11. 11. -Ingredients:  10 small potatoes  1 large onion  2 carrots  1 pepper  1 clove of garlic  salt to taste  oregano to taste  oil  1 chicken breast cut into strips  500 gr. stewing beef cut into strips  200 ml of white wine  Chicken bones for soup
  12. 12. -Preparation: Boil 1 liter of water with the chicken bones to make stock. Cut the onion in pen, carrot crescent, diced potatoes and peppers in strips. Fry the beef in a pan with oil and garlic. When almost done, you add the chicken and continue sautéing. Then add the white wine and a few moments later, potatoes, carrots, onion, pepper and chicken broth passed through a sieve.  Season with salt and sprinkle with a little oregano. Cook all together with the pan covered until potatoes are tender.
  13. 13. Andalusian Artichokes Victor Bayon, CC BY-NC-SA 2.0
  14. 14. -Ingredients:  4 artichokes  1 onion  1 clove of garlic  1 package of frozen peas or half a kilo of fresh  3 tablespoons oil  3 tablespoons ketchup  A splash of sherry  ½ teaspoon of paprika  Salt
  15. 15. -Preparation:  Clean the artichokes and put them into a large bowl with water and lemon juice.  Cut the onion and garlic into small squares.  Cut the ham into squares or strips.  Put in a pot three tablespoons of oil and sauté the onion, ham and garlic.  Drain and cut the artichokes into 8 pieces. Add to the pot.  Add a splash of sherry, ketchup, paprika, peas and a splash of water or stock if necessary.  Let it cook a couple of minutes and season them to your liking.
  16. 16. Simple Caldeirada Juan Mejuto, CC BY-SA 2.0
  17. 17. -Ingredients:  One hake tail (500g)  ½ kilo of potatoes  1 package frozen peas (or fresh)  1 large onion  1 large ripe red tomato  2 cloves of garlic  2 bay leaves  A few sprigs of parsley  Peppers
  18. 18. -Preparation:  Cut the fish into thick slices and season with salt.  Peel and wash the potatoes. Chop them into thick slices too.  Peel and chop the onion, one clove of garlic and the tomato.  Put water in the pot to boil.  Add all the ingredients except the fish and peppers.  When the potatoes are tender, add the peppers and the slices of fish.  Crush in mortar one clove of garlic, add one ladle of cooking juices, crude oil, white wine and paprika. Remove and add it to the pot.  Let simmer together for a few minutes.
  19. 19. Pilaf Rice with Peppers and Asparagus Dtarazona, Public domain
  20. 20. -Ingredients: 100g rice 1 onion 1 bouquet of aromatic herbs (thyme, bay leaf, parsley, oregano)  3 tablespoons oil 1 red pepper 1 green pepper 1 bunch of green asparagus  water  salt
  21. 21. -Preparation:  Wash asparagus and cut them the hard part but do not throw it.  Prepare a broth with water, the aromatic herbs and the hard part of the asparagus.  When the broth boils, we introduce the asparagus and blanch for 4 to 5 minutes.  Remove the asparagus from broth and reserve. Keep the broth over low heat.  Cut the onion and peppers into dices.  Put in a large casserole or for roasting pan 3 tablespoons of oil and sauté the onion and peppers.  Add the rice and sauté well.  Pour the hot broth (three parts of it but add more if necessary) over the rice and let it be done over low heat.  Dry the asparagus with paper towel and fry in a pan with some oil. Finally put them over the rice.
  22. 22. Paella Ary29, CC BY-SA 3.0
  23. 23. -Ingredients:  600gr chopped rabbit  800gr chopped chicken  Saffron to taste.  1grated tomato  250gr ferraura (green tender beans)  250gr artichokes  Water  500gr rice  Salt
  24. 24. -Preparation: Pour the oil in the middle of the paella. When the oil is hot, add the chicken and rabbit. It is important that all meat is well browned. •Add the chopped vegetables and wait a few minutes. Incorporate the tomato, fry a few minutes and add the paprika. Pour water close to the edge. Test salt. The broth should be very tasty. This is the time to incorporate the rice. Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed .
  25. 25. Fideuà Jorge Díaz, CC BY-SA 2.0
  26. 26. -Ingredients: • 400g noodle • 8 crayfish • 8 prawns • 200gr squid • 200gr cuttlefish • 200gr monkfish • Fish broth • Olive oil • 1 fresh grated tomato • 1 clove of garlic • Mild paprika • Saffron
  27. 27. -Preparation:  Heat the oil in a paella, salt and sauté the monkfish, crayfish, and prawns. When they are done take it out and keep them for later.  Add the squid and cuttlefish and fry until golden brown.  Add some garlic, the grated tomato and some paprika. Cook for a few minutes.  Add the noodles and fry them lightly until brown.  Put the monkfish, crayfish and prawns back (decorate it your way)  Add the broth to just cover the noodles and add the saffron. Cook until the broth evaporates.
  28. 28. All i Pebre Robyn Lee, CC BY-NC-ND 2.0
  29. 29. -Ingredients: • 1 kg of Eels • 4 cloves of garlic • 1 paprika spoonful • 2 cayenne peppers • 3 potatoes (cut irregularly) • olive oil • salt • 60 g of Almonds • 2 fried bread slices • peppercorns
  30. 30. -Preparation: First, in a pan with hot oil, fry the garlic unpeeled with the paprika and the cayenne pepper. Add triscadas potatoes, sauté, cover with water and boil them for ten minutes. Add the clean and chopped eels. Season and put it over medium heat for another ten minutes.  Make a mixture with the almonds, peppercorns and the fried bread in a mortar and add it too. Let cook over medium heat for about 5 - 10 minutes, salt to taste and serve.
  31. 31. Valencian Hervido JaulaDeArdilla, CC BY-NC-ND 2.0
  32. 32. -Ingredients: • 4 potatoes or 1 per person • 3 big carrots • 400 g green beans • 1 big onion • Salt • olive oil and vinegar for dressing
  33. 33. -Preparation: o First, wash and peel the potatoes, carrots and beans by removing the side hair strand. o Then, chop the vegetables and put them in a pot, cover with water and add salt to your liking. o Finally, put it on the fire and when it breaks to boil leave 20 minutes or until the potato is tender. o Serve seasoned with oil and vinegar
  34. 34. Montaditos Quail egg, piquillo Iberian ham and and Iberian ham manchego cheese
  35. 35. Goat cheese with tomato Chicken and vegetable and vegetable mix garlic sauce Dave Shea (CC BY-NC-ND 2.0)
  36. 36. Fried Anchovies Kake, CC BY-NC-SA 2.0
  37. 37. -Ingredients: • ½kg fresh anchovies • flour • salt • olive oil
  38. 38. -Preparation:  Start by cleaning the anchovies; remove the head, guts and bones. (we remove the bones as we prefer the texture but for a more crispy texture they can be left in).  Heat a pan with olive oil in it for frying.  Coat each anchovy in flour.  When the oil is very hot start adding the anchovies taking care to ensure that they don’t stick together.  Leave to fry in the oil until very crispy – approximately 5-10 minutes.  Remove from the pan and place on a paper towel to absorb the excess oil.  Add salt and serve warm.
  39. 39. Shrimp cocktail Jon Sullivan, CC0 1.0
  40. 40. -Ingredients:  12 cooked and peeled shrimp.  3 hearts of palm  1 cup of chopped fresh lettuce  4 cherry tomatoes ( use them to decorate)  2 tbsps. of capers  2/3 cup of mayonnaise  2 tbsps. of ketchup sauce  1 tsp. of Brandy  ½ tsp. of ground black (or white) pepper
  41. 41. -Preparation:  Start preparing the cocktail sauce by mixing the mayonnaise, ketchup, Brandy, and ground pepper in a bowl and stirring it until it becomes a homogenous pink sauce.  To assemble this tapa, start with a tablespoon of cocktail sauce in the bottom of the glass.  Cover it with a bed of lettuce, arrange the hearts of palm (in slices) on top, and surround the trim of the glass with shrimp. pour the remaining cocktail sauce over and top it with capers.  To finish it I add two tomatoes to decorate.
  42. 42. Gazpacho (Liquid salad) Tamorlan, CC BY-SA 3.0
  43. 43. -Ingredients: 1 kilo of ripe tomatoes 1 green pepper (Italian type) 1 piece of cucumber (about four fingers wide) 1 small onion 1 slice of bread 1 clove of garlic 3 tablespoons olive oil 3 tablespoons white wine vinegar Salt
  44. 44. -Preparation: o Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. o Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. o Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup. o Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. o Transfer 1 1/2 cups of the mixture to a blender and whip for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. o Cover and chill for at least 2 hours. Serve with chiffonade of basil.
  45. 45. Cuttlefish in white wine Gerard cohen, CC-BY-SA-3.0
  46. 46. -Ingredients:  2 cuttlefish  extra virgin olive oil,  4 cloves of garlic, 1 Glass of white wine,  a handful of fresh parsley and salt.
  47. 47. -Preparation: Clean and cut the cuttlefish into small pieces.  In a large skillet add a little oil and when hot add the cuttlefish.  Cook 5 minutes and add the garlic and parsley, sauté and add the wine.  Allow 10 minutes more to heat until tender. Using a fork puncture to check and if necessary leave a little more.  Season with salt. Serve hot.
  48. 48. Bravas Krista,CC BY 2.0
  49. 49. -Ingredients: • 1 kg irregularly cut and fried potatoes • 1 onion • 2 cloves of garlic • A pinch of chilli powder • 1 tablespoon paprika • 2 chopped tomatoes • Oil • Salt
  50. 50. -Preparation:  Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens.  Add the paprika and stir.  Add the tomatoes and bring to a simmer, then cook the whole mixture for about 20 minutes until you have a thick paste.  Season well and, if you prefer a smooth sauce, whip it in the mixer. Pour over the fried potatoes and serve immediately.
  51. 51. Xana Albir José Aragó Nuria Besó Francesc García Jose Hornero Joan Pallardó Aitana Rivas Sebastián Rodríguez María Soriano

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