What affects the country’s cuisine? Climate and environmental conditions — of course. Religious and historical traditions — of course. And the national character. While it may be, on the contrary — the kitchen has an impact on the formation of the very nature?
Be that as it may, the Spanish cuisine is very similar to the country itself. It is bright and temperamental — because food should be a splash of fun! It is not too sophisticated — in Spain do not like much ado and additional complications. It is traditional — there decided to cook according to old proven recipes, although a certain percentage of improvisation inherent and Spanish cooking.
And yet it is very different — in fact in every region for many centuries formed its own unique traditions. And if the local delicacy — jamon, paella and numerous fish and seafood can be found in every corner of Spain, the signature dessert each region will be theirs. And desserts in Spain is very value, not neglecting them even after very heavy lunch or dinner. And the most avid fans of the sweet are men! Yes, sometimes at a restaurant or cafe can spy with which childhood fun handsome macho enjoys ice cream or cake. I suggest you get acquainted with the variety of Spanish desserts, and (why not?) To cook something for your loved ones sweet tooth.
… And delicious sweets, which is clearly felt in the spirit of the East. Almost eight centuries of Arab rule could not exert any influence on the local cuisine, and this is especially evident in the desserts. Candied fruits, nuts and figs in honey, products made of finest puff pastry oozing with syrup, sweet almond cakes, crumbly shortbread, generously flavored with cinnamon, sesame, lemon and orange zest — all to the horror caloric splendor can be enjoyed in Andalusia today. But to enjoy the southern desserts to complete the program, you need not go to a beach shop for tourists and even to the supermarket and shops or local confectionery. Or in the black grouse — small tea with Arab tradition, where the great Moroccan tea, you can order a tiny portion of the whole range of sweet.
At the end of the XV century with the Arabs of the peninsula finally expelled, they were followed by Jews and Moors baptized … But tradition, including cooking and stayed. In the Christian Spain of sweet steel production centers monasteries. Christ’s bride hiding behind strong walls of monasteries, worked his industrious hands these sweet miracles for Christmas, Easter and local religious holidays. After a tasty feed his neighbor — the most pleasing to God!
In order to disguise the origin of the alien desserts, they were given «Christian» names — the «angel hair», «sigh nuns» and even somewhat terrifying «holy bones.» Nowadays, traditional sweets are prepared not only for Christmas, and you can try the delicious almond «amarkilos» honey «pestinos» and «alfahores» with soft caramel layer at any time of the year!
A special place is Christmas cookies «polvorones» in the sweet kitchen Andalusia, which has become popular not only across Spain but also in Latin America. The Spaniards believe that this recipe crumbly shortbread has nothing to do with the Moors — in fact before it was prepared to lard! Nowadays, increasingly using butter, although adherents of traditions insist on fat. However, no single recipe «polvorones» does not exist — offers a variety of options with the addition of lemon peel, cinnamon, sesame, anise, and even chocolate. Therefore, it can be considered a «right» recipe I want to offer you.
Flour mixed with almonds and dried in the oven until it acquires a light cream color. Cool, connect with powdered sugar, cinnamon and sesame seeds, stir in the pre-softened butter. Molded from the resulting dough from bowl and clean it for 1 hour in the refrigerator. Then roll it out and cut circles or rectangles. Bake on special paper, about 10-15 minutes at 200 degrees. Cookies get very brittle and crumbly (the name comes from the word «dust» or «powder»), so it should be sprinkled with powdered sugar and shift very carefully. By the way, why in the stores sold the finished cookie wrappers, like candy.
Cooking at home the famous turron risk of a rare Spanish mistress. Frankly, I do not try to become, although some recipes preserved — suddenly one day, type of courage? But try turron a must! Moreover, it is unlikely that someone will be able to pass by the most famous Spanish sweets, which all the shelves filled. Chief nougat production center — the area planted with palm trees, the sun of Alicante, in the province of Valencia.
Classic turron — nougat is made from honey, sugar, egg whites with the addition of almonds, although there is a soft turron, taste and texture reminiscent of halva, and quite solid, the most similar to kozinaki. Especially for tourists (almost everyone buys turron as a souvenir) as it began to add raisins, candied fruit, chocolate and popcorn, even though the local still prefer «the classics.» As can be understood from its composition, turron — also the Arab heritage.
What more charming Valencia has to offer gourmet sweet? Of course, a variety of desserts with citrus — because this region is considered to be orange paradise!
Let’s try to cook the cream of oranges in the Valencian?
Beat eggs until completely homogeneous state, pour the mixture into a saucepan, combine the sugar, zest and juice. Cook over very low heat, add the butter, cut into cubes. Cream is necessary to stir constantly, until it thickens, but — in any case — do not boil. Thickened cream and remove from heat tightly to the surface is covered with foil.
Chilled cream can be served neat, decorating, for example, berries and mint leaves, and can be used for layer cakes and as a filling for pancakes or wafer rolls. Checked: perfect for biscuit dough.
Do not neglect the desserts and in the central regions of the country. Spaniards sincerely believe climate of Castile — Leon and Castile — La Mancha severe — still would be there even once every few years snow falls! Hold it, though not for long, but fully justifies a hearty meal «long cold winter evenings.» Therefore, the desserts are like solid. The best example of this — «Maimon» — the signature dish beautiful «gold» of Salamanca.
These lush sweet rolls «Maimon» in the shape of a ring considered a traditional wedding or engagement treat, recipe which is known from the XVII century. However, culinary historians claim that in fact it is much more ancient dish has medieval Arab or Jewish roots.
Ancient Toledo — one of Spain’s most authentic medieval town, famous for the way, and excellent cuisine.
I talked about the famous Toledo dessert — marzipan here. You can admire it again and again, right?
No less interesting and desserts walled city of Avila, which is considered the coldest in the region.
One name is worth — «Saint Teresa yolks!» Legend has it that this delicacy of yachnyh yolks, sugar syrup, lemon juice and cinnamon was invented in the XVI century in Avila monastery founded by one of the most revered saints in Spain. However, the «realists from cooking» claim that in fact it was easier — a traditional dessert given the name of a favorite saint, the famous native of the town. But no matter where did the name for an amazing taste of dessert, it does not affect!
The most popular places for night owls — this churrerii specializing in a particular form of donuts — «churros». Such a cafe (or stalls) a lot all over the country — in fact, «churros» love for the whole of Spain. Yet the capital insisted that the most-donuts made only in Madrid. Early in the morning you can watch an interesting picture — the traditional «churros» eaten dipped in hot chocolate, a variety of people — from the immaculately-dressed office workers offices, hurrying to work, to the revelers, who had just left the bar which closed. It combines all one thing — fun, which are eaten «churros»!
Prepare a traditional Spanish donuts is not difficult choux dough, which I suggest you do.
Vegetable oil for deep-frying, and powdered sugar for sprinkling.
Mix in a saucepan the water, salt and sugar, heat, add the butter and bring the mixture to a boil. Pour the hot mixture of flour (you can with cinnamon), well mixed. Then add the eggs one at a time, carefully interfering with each. The dough should be sufficiently thick to retain its shape at the outlet of a pastry bag. Fry the dough strip for about five minutes in hot oil. Churros Drain on a paper towel to soak up excess oil. Sprinkle with powdered sugar or powdered sugar and cinnamon, if you have not added to the final dough. It remains to cook chocolate (although tea and coffee will also work) and enjoying life — just like real Spaniards!
A culinary journey through Catalonia.