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CARE FOR THE ENVIRONMENT
AT SCHOOL
ZAKLADNA SKOLA. PIESTANY. SLOVAKIA.
E.B.I. DE APULIA. PORTUGAL.
C.E.I.P. DE LOURIDO, POIO, SPAIN.
Hello. I´m Xurxo. I know
you. I was speaking with you
about my village and my school.
I hope you have enjoyed.
Well; now, I want to talk you about
Galician Gastronomy.
In Galicia we have a very varied
cooking. Here you can see many
products we use to make our
foods. They have a very
good quality.
Caramel
Spanish Tortilla with onion and sausage
Cake
Creppes
Cheese Cake
Roasted fish
Caramel
Marmelada
Cake
Even students smallers are very
good cooks.
And now there are some typical
recipes of Galicia. They include
meat, fish, shellfish and
desserts. Enjoy them!
“PULPO ESTILO FERIA”
“OCTOPUS “
Ingredients:
1 octopus
Potatoes
Sweet and hot paprika
Salt
Olive oil
Preparation:Preparation:
Put the octopus in the freezer for 24 hours
after cleaning it.
Take the octopus out to defrost.
Boil enought water for the octopus.
Submerge the octopus 3 or 4 times, to scald it
basically.
Bring the water back to a boil; place the
octopus in the pot for 45 minutes.
Remove the octopus from water and slice
diagonally into thin and slices with scissors.
Cut the potatoes into thin slices
Boil them in the same water where you boiled
the octopus.
Take the potatoes when they are tender and
place them on a wooden plate
Put the octopus on them potatoes slices
Liberally sprinkle hot paprika and sea salt over
all and drizzle with olive oil.
Enjoy your “pulpo estilo feria”!
“Centollo ”
Galicia is famous for the
seafood. One of the most
popular is the “centollo”. It´s
called “King of the shellfish”.
Ingredients:
Centollo, spider crab.
Water
Bay leaves
salt
Preparation:
Put the dead crab in a pot of boiling water.
Add 6 bay leaves, salt inside the pot while
cooking.cooking.
Boil for 30 minutes
Take it out of the pot
Let it cool down
Eat inmediately after cooking
Enjoy the “centollo cocido”!
Empanada
DOUGH
Ingredients:
500 gr of flour
250 cc of warm water
100 cc of oil
25 gr of baker´s yeast
Salt
Preparation:
Introduce the flour in a bowl.
Maka a hole with a spoon in the centre and add the
yeast and the water.
Add oil and salt and continue removing the mixture.
Blend slowly with a wooden apoon and then begins to
knead by hand on a smooth surface.
Form a ball and let it stand covered with a cloth for a
half an hour.
There are many varieties of
“empanada gallega”. It is typically
filled with seafood (tuna, octopus,
scallop and cod fish) or meal (pork,
veal, chicken).
half an hour.
FILLING
Ingredients:
Main ingredient: meat or seafood
2 onions
1 red pepper
1 tomato
4 table spoon of oil
2 table spoon of white wine
Salt
Paprika
Preparation:
Chop the onion and pepper into small pieces.
Heat the oil in a pan, add the main ingredient (meat or
seafood) and sprinke with salt.
Add the onions and pepper and cover, reduce the heat.
Stir in tomato, white wine and paprika.
Preheat the oven to 350º
Divide the dough in half
Place one portinon of the dough on a oven tray
Add the filling
Place remaining portion over filling and pierce it to let
air escape during the baking process. Bake about 30-35
minutes.
“Caldeirada” is a traditional fish boil in galician cook. It is made
with diferent fishes, boiled together in the same pot. It is a plate
you have to eat hot, very simple to prepare and is eaten by
fishers of Atlantic Coast.
Caldeirada de pescados
Ingredients
Slices of fish: hake, angler fish, turbot, etc
4 medium potatoes
1 Onion
4 cloves of garlic
2 tablespoons of paprika
1 tomato
1 red pepper
1 bay leaf
oil, vinegar and salt
1 can of peans
Preparation:
Chop the tomatoes into small cubes.Chop the tomatoes into small cubes.
Peel and cut the onion and potatoes in thick slices.
In a large saucepan put 1 liter of cold water and
add the tomato, onion, potatoes and bay leaf,
season and let boil over medium heat with the
covered pan.
Meanwhile add oil and garlic cut into strips in a
frying pan.
Remove the pan from the fire.
Add paprika and a bit of vinegar onto the pan with
the garlic.
Use a wooden spoon to mix.
Strain the garlic and keep the remaining pieces.
Add the fish to the loiling water and cover it for 15
minutes.
Mix all the ingredients in the pan and decorate
with the pieces of pepper.
Cover it and wait for 2 minutes.
Eat and enjoy the “caldeirada”!!!!
Mmmm!
Great animal!
Richada
Ingredients
500 gr. of veal
2 cloves of garlic
PEREJIL PICADO,
½ glass of olive oil
½ glass of white wine
Salt
Parsley
Paprika
Preparation:
Season the meat with garlic, parsley, saltSeason the meat with garlic, parsley, salt
and paprika.
Heat the oil in a pan.
Cut the onion and cooked it.
Add the meat in a small pieces.
Cook on low heat adding the white wine
until are done.
You can add fried potatoes.
Enjoy the “richada”!
“Lacón con grelos” is a galician
typical food in Carnival. We use
eat “lacón con grelos” in family
parties in carnival.
Ingredients:
4 slices of lacón, 6 cm. thick (front
leg of the pork)
3 bundles of turnip tops
8 potaotes
2 chorizos (pork sausages)
Preparation:
Lacon con grelos
Set the meat in cold water the day before.
Boil the meat for two hours.
Place the meat on a plate.
Peel the potatoes
Place the potatoes, the pork sausages and
the turnip tops in the same water for 30
minutes.
Serve all together with the meat.
Eat and enjoy!!!
“Lacón” is
the front leg
of the pork.
“Filloas” is a traditional dessert
in Carnival Time. You can put
cream, honey or jam on them.
Filloas
Ingredients
6 eggs
½ kg. of flour
1 l. of milk
6 table-spoon of sugar
Salt
1 piece of fatty bacon
Preparation:
Beat the eggs with the milk and sugar in a bowl.
Add a pinch of salt.Add a pinch of salt.
Incorporate the flour until it is well mixed.
Grease a frying pan with a piece of bacon.
Put the required mixture into the frying pan to cover
the bottom.
When each “filloa” has solidified and brown a little, turn
it over to brown the other side.
“Orejas” is other typical dessert.
Usually we eat them in Carnival.
Familiar food in carnival have
“orejas” as dessert. They are
delicious.
Orejas
Ingredients:
500 gr. of flour
3 eggs
150 ml og milk
100 gr of melted butter
50 gr. of pork lard
Zest of lemon
Salt
Preparation:
Mix all the ingredients in a boul with a wooden
1
Mix all the ingredients in a boul with a wooden
spoon.
The dough should be a little salt.
Let it sit for 30 – 45 minutes.
Use a roller to extend the dough on a flat
surface. Make sure the surface has flour so the
dough doesn´t stick.
Cut the dough in small pieces like the picture 1.
Fry the dough in oil.
Once the dogh looks cooked, place it on a
plate.
Sprinke some sugar
Eat and enjoy!!
2
3
It´s also called “St. James Cake”,
it´s an almond cake named in
honor of the apostle.
Tarta de Santiago
Ingredients:
2 cups ground almonds
¾ cup flour
1 ¼ cup sugar
4 eggs
8 table-spoon butter
½ table-spoon baking powder
½ cup water
Zest of 1 lemon
Powdered sugar
Preparation:Preparation:
Blanch almonds, grind them until fine in a
grinder. Set aside.
Heat oven to 350 F degrees. Grease a round
cake pan.
In a mixing bowl beat eggs and sugar. Add
butter, flour, baking powder and water.
Continue beating (you can use an electric
hand mixer).
Pour the mixture into a cke pan.
Bake for about 45-50 minutes.
Alow to cool.
Decorate with powdered sugar.
Decoration.
The way to decorate the “Tarta de Santiago”
is to sprinkle powdered sugar around a cut-
out of a cross (place the cross in the centre).
In my school, students made
activities about healthy diet.
Here we are our cookers …
http://www.pescaderiascorunesas.es/productos/mosaico/index.php
In this we page you have fishes and shellfishes photos. In each photo
you can know something about them.
http://www.pescaderiascorunesas.es/gran_cocina/index.php
Here you can see a lot of recipes.
http://www.pescaderiascorunesas.es/productos/encocina/preparaciones/
How each fish is cleaning; and more.
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