Spanish Sweet Life: What is it?
As the great musician Jiriab once ordered, everyone should go for sweets – fruits, cheese, and sweets after hot things. It is known that the Spanish food had a variety of effects, “went to feast” with both friends and foes, Iberia was defeated or won by itself – this did not deny the mutual effect.
Much of the cuisine came from the Romans, the Visigoths – the love of meat (the ancient Germans ate very nice meat), the Byzantines – from spices, the Arabs – from the new irrigation system to the new vegetables, rice cultivation, citrus fruits, dates, nuts, etc. . First, Spanish food became the mediator between Europe and Asia (and North Africa), then – between Europe and America (many new vegetables, corn, cocoa beans). Like the legendary alchemists, the Spaniards got their “gold”, their own Mediterranean cuisine, by converting all their known ingredients, though not as famous as the rest.
The same goes for sweets. Here you can feel the influence of ancient Roman (the famous Flann-Flann) and French and Arabic and Jewish cuisine (for example, Elmengrado – cookies from almond flour – came from Sephardic cuisine).
The first cookbooks were written long ago – in 1324, also in Catalonia. At the time of Philip II, all European royal courts wanted to hire Spanish chefs, and when the king moved the capital to Madrid, the city became known as the “City of 300 Shaves”. And during the war, Napoleon also took recipes as trophies (for example, a “foie gras and came with truffles” from a besieged Spanish monastery).
In Dumas’s famous book The Great Cooking Dictionary, he writes no less than others, and almost all recipes go back to Spanish cuisine as French cuisine.
In Catalan (and not only) cuisine, but coca pies – coca (plural coxes) are also common.
Cookies come in a variety of forms. It can be open and closed, salty, sharp, and sweet. Feelings – From fish to nuts with fruit. Cookies are a must-have for any Affiliate promoting any program. What I like is that the cake is known, can be named. For example, Coca de Sant Joan – St. John’s Pie. It is “in our opinion,” that in their day, Ivan Kupala is preparing a sweet cake with fruit and nuts in honor of the existence of summer. The Catalans love the holidays, they celebrate with great pomp, and this cake is always on the table. It is round or oval (symbol of the sun), sprinkled with candied fruit and pine nuts.
I can add it here for those who are too lazy to find a recipe on the web, although I have not cooked it myself.
Mix sugar (200 g) and four eggs. There, mix 400 grams of flour and one bag of yeast. Add half a glass of milk and the same amount of olive oil, alternately zest, and wine. Bake in the oven at 160 degrees 30-40 minutes (all ovens are different with their character). When the flour starts to turn brown in the baking process, you need to peek, sprinkle with sugar, minced fruit, and pine nuts and bake in a completely “roast” already.
This is a simple culinary recipe, the site of Barcelona offers to add both flame and orange water to it and serve it stiff with Catalan Cava wine. However, such opportunities are not always available.
Accordingly, no Easter or Christmas can do without coca.
It seems that the sweets of Spanish food are rather low fat. It’s rare when you match the cream layer with the first size.
But of course, there is cream. For example, the famous Catalan cream of Catalan food – Catalan cream. This dessert is a very ancient dish similar to the French cream broccoli and demands separate discussion. However, this cream does not look the least oily (although it has six calories).
Probably a factor as to why they’re doing so poorly. Of course, you can buy, and in the big supermarkets you can do almost everything – it’s for their travelers and foreigners, they buy their usual products. However, there is no such dairy food in the local food like in Eastern Europe. But there are things. And these things! Thousands of species (soft and hard, from cow’s, sheep’s, goat’s milk) and the highest quality.
Sweets are also made from cheese- cheesecakes. As far as I understand, the Spanish alternatives are close to the ones that Russian homemakers have long mastered.
Alternatively: One pound of cookies is crushed, mixed with 100 g of softened butter, and placed in a baking dish with base placed soft cheese (also called cottage cheese) mixed very well with eggs and sugar (for example, 750 g cheese, three eggs, A little sugar, but that likes it). Slowly pour the resulting mixture on a molded prepared base and bake for 45 minutes at 180 degrees. Serve cold, garnished with no jam.
Cheese often comes in contact with the fruit as a separate dessert. But fruit alone is often enough. You can cook them. Since Spain is a country of wine, it is not only the second course, and it is a surprise not to take part in the preparation of desserts. For example, pears or peaches in wine.
To do this, the prepared cut fruits (half peaches, cut into pieces, sliced, sliced, sliced) You can also add brandy, boil until completely softened, serve with whipped cream. Cinnamon, lemon – alfalfa.
Sometimes you can see fruits preserved in alcohol. Maybe my taste is not as sophisticated as anyone’s choice, but in my opinion, it is just as delicious as ordinary fruit and berry preparation.
Aragon is one of the most traditional dishes in Spain – it has peaches made from wine. Not only does each region have its confectionery, but many run monasteries bake their own sweets such as “Holy Bone”. Pestinaho – honey cookies, lemon possibly and probably riddled with.
However, most of the sweets are associated with the use of nuts. Half of it in the world (but apparently, originally Arabic) alaphakora – Nut flour sticks, and Tarana – Nut Nut cake halabha and some well-known parts.
Let’s bake, perhaps one of the alternatives to almond cake, or rather the most famous cake – Tarta de Santiago.
This cake is from the Galicia region but is sold everywhere, and this dish has intellectual property in this region. The recipe dates back to the Middle Ages when this cake was once seen with the Grand Inquisitor. Prepare 70 g butter, 140 g ground nuts, 140 g sugar, 100 g flour, three eggs, one pinch of dry yeast, and one lemon source. On a baked layer of short cast pastry (a purchased or independently prepared), place this mass and bake at 170 degrees for 45 minutes.
The Santiago Cross does not need to be depicted as a sword – it is probably someone else’s intellectual property and a clear attempt at history. Still, it needs to be sprinkled with powdered sugar after cooking.
In principle, this round cake can be prepared without a sand foundation. Additives also vary (wine, brandy, rum, cinnamon). Aerobatics – Cook without flour. The same amount of nuts and sugar as beaten with eggs, and bake in as many separate sizes as you like.
Not only can you eat all the sweets, but you can’t list them (it’s not clear what’s offensive). In it, I postpone the Spanish cooking theme. Many assembled photographs and similar memories are available, but a full focus on “local” is required for home life. Moreover, it is not for long, but a lot needs to be done.