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Showing posts with the label spanish stew

“Life is like a pancake. No matter how flat or rough it is, it always has two sides…”

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Let’s face it…who doesn’t like pancakes? They have been popular in some shape or form the world over for centuries and Archaeological evidence suggests that pancakes are probably the earliest and most widespread cereal food eaten in prehistoric societies dating back to 5th century B:C!

With their beautifully freckled surface, glistening straight from the pan, pancakes are delicious eaten simply with lemon juice and sugar, but they can be filled with a variety of sweet ingredients such as maple syrup, fruit, ice cream or chocolate sauce.

POTAJE…..Spanish One-pot wonders

Miserable weather calls for desperate measures. It’s a time to indulge in heart-warming dishes designed to keep out the cold, simple recipes to revive flagging spirits and jaded palates. I must admit that I rarely cook at home, but when I do I love to throw everything into one pot and place it in the middle of the table for serving. It not only saves on the washing-up but it also helps to stimulate and heighten your senses so you can enjoy your meal even more. One-pot dishes are real comfort food at this time of the year, winter warmers that sooth the soul. The Spanish of a great variety of one pot dishes called “potajes”. This basically means stew or mixture/jumble, this is peasant, rustic food and each region throughout Spain has one or two specialties normally prepared with pulses.

BACK TO LIFE

-->Paprika is one of those things that most of us take for granted, but its importance in Spain’s regional cookery cannot be overstated. It lends it’s deep, intense, sweet, spicy flavour to many of the country’s favourite dishes including “paella”, “habas a la Asturiana”, “sopa de ajo” as well as a multitude of “chorizos” and off course, local “sobrasada”. It is produced from cone-shaped peppers (capsicum annuum) that are ripened to redness and was introduced to Spain by natives of Hispaniola during Columbus’ second voyage to the New World in 1493. Hungarian scientist Dr. Szent-Gyorgyi was awarded the Nobel Prize in 1937 for isolating vitamin C in paprika. He also discovered that, pound for pound, paprika is a richer source of the vitamin than citrus and the red spice quickly became an important ingredient in preserving meats and sausages.