Испанская кухня Рецепты с фото on Windows Pc

Spanish cuisine - national cuisine of Spain, established on the basis of diversity of culinary traditions of its regions due to geographical location, climate, and cultural characteristics. According to the popular view, kitchen Spain is "Mediterranean diet" with the preparation of food based on fruits, vegetables, legumes, rice, seafood, cereals and herbs. However, in reality, in the Spanish kitchen longer than meat dishes, such as fish. Spanish national dish is ham jamon, not just paella. fruit and vegetable consumption to average Spaniard is also far from the five diets prescribed by the Mediterranean diet. Five diets for fruit - about two and a half glasses of juice or two, say, an apple a day. For green - two and a half cups of chopped vegetables, there are two fresh salad dishes in the day.

The use of olive oil for cooking today is ubiquitous in the Spanish cuisine, but until the beginning of XX century the most common fats were animals in Spanish cuisine.
When cooking rice is widely used, particularly in the famous paella
Spanish cuisine - is not a single national cuisine, and 17 different cuisines regionov.Severnoe its Atlantic coast of Spain is famous for its subtle sauces and soups. The finest Spanish cuisine is considered to be Basque. Cantabrian cuisine is famous for its shellfish dishes, trout, sardines, as well as a dish of rice with fresh salmon, "rice-Santander" (Spanish. Arroz santanderino). Asturian cuisine is best known for FABADA ASTURIANA - dishes made from local white beans with bacon and different types of sausages. Galicia in Spanish kitchen are boiled octopus, pork legs with leaves swede, fish whiting, stewed in a clay pot. The basis of many of the major Catalan cuisine consists of four sauces: sofrito (garlic, onions, tomatoes, peppers and herbs), samfaina (tomato, pepper and eggplant), Piccadilly (from garlic, herbs and roasted almonds) and ali-oli (from garlic with olive oil). In Catalonia popular thick and flavorful ear of sea hell and fried pork sausages with white beans in full lard and pork stew head and pork legs. For Murcian cuisine typical hearty Cocido, of Murcia meat pie and rice dishes.
The properties of our collection:

- Name (common and national identity) dishes;
- Approximate cooking time with pictures;
- List required for the preparation of food ingredients, their number and proportion;
- Equipment and facilities needed for the preparation of meals;
- Number of persons for whom the dish;
- Calorie dishes (sometimes contents of proteins, fats and carbohydrates);
- Step by step instructions for the preparation of meals;
- Serving method (decoration dishes and serving)
- Recipes from various foods: meat dishes, fish dishes, dishes from tofu and dough (pastry), recipes of poultry and chicken dishes from dairy products
- Large selection of national cuisine: Russian food (pancakes), Chinese (rice and noodles), Thai, Ukrainian (borscht), Caucasian cuisine (barbecue), Italian food (pasta and pizza, risotto), Japanese (sushi), and of course French
- In the collection you will find recipes for salads, soups, side dishes, cereals, desserts, cakes, meat dishes
- Recipes for different people -children menu, Lenten menu, vegetarian dishes, gluten-free diet

Recipe - a guide for the preparation of food products. It contains information about the necessary foodstuffs, their proportions and instructions for mixing and processing. Recipes describe the mechanical and thermal treatment of the ingredients, the methods of serving finished articles.

Recipes with photos transmitted by word of mouth, as well as published in cookbooks and on specialized sites. There are secret recipes, culinary transmitted to his heirs

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