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Spain 2B

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FC: Spain Global Food Tour

1: Geography of Spain | Along with Portugal Spain Makes up the Iberian Peninsula. Iberia is separated from the rest of Europe by the Pyrenees Mountains The peninsula is bordered by the waters of the Mediterranean sea on the east the Strait of Gibraltar on the south, the Atlantic Ocean on the west, and the Bay of Biscay on the northwest | Spain is a close neighbor to Africa Morocco lies 8 miles across from the southern tip of Spain Spain's miles of coastlines provides it with bountiful seafood and fish

2: Climate Of Spain | Mediterranean Spain High Sunshine levels Winters are mild Rain is rare during June to August | Central Spain and the Southern Atlantic coast Low rainfall winter snow can be heavy Summers are generally Hot

3: Climate Of Spain | North and North-west Spain Wettest and cloudiest part of Spain Summer temperatures lower than the rest of Spain

4: Agriculture of Spain Leading Producer of Oranges and Mandarins Olive and Olive Oil Vineyards Asparagus Fish

5: People And Culture of Spain Family:Large Extended Families Religion: Mostly t Roman Catholic Government : Parliamentary Monarchy Language: Spanish also called Castilian

6: Regional Cuisine | diet is rooted in the products of an agrarian, pastoral, and horticultural society | Common food legumes rice garden vegetables game, fish, and shellfish, saltfish olives and olive oil orchard fruits and nuts; grapes and wine made from grapes milk of cows, sheep, and/or goats

7: Regional Cuisine | cocido or olla The midday meal is a brothy dish of legumes with potatoes, condimented with cured pork products and fresh meats | Gazpacho Every region has its own distinct cuisine and specialties. A cold tomato soup, comes from Andalucía in southern Spain

8: Dining Customs | Eating and drinking together is a way ways of spending time together, either at everyday leisure moments, weekly on Sundays, or on special occasions

9: Dining Customs | Food is the principal currency of social exchange

10: Spain: Meal Plan | Spanish Drinks Lemon Granizado Juice of 4-6 lemons (depending on size) *1/2 liter water * 100 gr sugar Instructions: Heat together sugar and water. When sugar is dissolved, remove from heat. Stir in lemon juice. Allow to cool. Place in freezer until ALMOST frozen. Mush with electric mixer into thick pur¿e. Serve icy-cold with a straw....enjoy the Spanish Drinks

12: Sopa de Ajo (Garlic Soup) | very old peasant-style dish typical of the Castilla-Leon Regional Cuisine, where the winters re cold and soups and stews are eaten daily

13: * 1/3 cup olive oil * 3 cloves garlic, sliced * 3 1/2 ounces Spanish cured ham, (subsitute cured ham like Virginia ham) cut into 1/4” cubes * 2-3 slices of day-old French-style bread, medium size - 4" x 2-1/2" x 1" * 1 tbsp sweet paprika * 1 quart water * salt to taste * 6 eggs | Sopa de Ajo (Garlic Soup) Recipe

14: Servings Size: 4 4 large chicken breasts, skinned and flattened 3 oz butter, soft 2 cloves of garlic, crushed 1 tablespoon fresh or 1 teaspoon dried oregano 16 slices of jamon serrano ham Salt and freshly ground black pepper, to taste Preheat the grill to medium hot. Flatten each chicken breast between 2 pieces of damp greaseproof paper. Mix together the butter, garlic, oregano, salt and pepper. Divide just more than half of this mixture, spreading some over each flattened chicken breast. Lay 4 slices of jamon serrano on top. Roll up each escalope, making sure the sides are tucked in, and secure with a cocktail stick. Spread the remaining butter over the outside of the rolls. Cook the rolls under the medium hot grill for about 15-20 minutes, turning occasionally. To serve, slice each roll into 1/2 in. rounds. Note: If preferred, you can lightly sauté the chicken rolls in a frying pan, instead of grilling. | Main Dish: Rolled Chicken and Jamon Serrano

15: Flan:* 1 egg, 1 small glass of milk, 1 desert spoon of caramel, 2 desert spoon of sugar In a metal flan mould (you can buy them in most Ferreterías or in the kitchen utensils department of a department store or large supermarket), burn the desert spoon of sugar with one dst spoon of water. Stir over a strong heat until the sugar and water becomes a brown coloured caramel. If you want to skip this step, you can find ready-made caramel in most Spanish supermarkets. 2: Beat the egg with the 2 desert spoons of sugar. Beat well, add the glass of milk, and beat some more. 3: Pour the mixture into the metal mould over the caramel, and put the mould (or moulds if you have made various) into a pan of simmering water. Make sure the level of water is lower than the moulds, so that no water spills into the flan mixture. Let the flan cook like this until it is ready. To test, put a sharp knife into the middle of the mixture. If it is clean when you take it out, the flan is cooked.

16: Facts About Spain | 40% of people ages 17-24 smoke | They drive on the right side of the road

17: Team Sports are not played in public schools | Lunch is eaten around 2PM and Dinner is eaten at around 9PM | Facts About Spain

18: Facts About Spain | Spain is aiming to have over 1 Million electric cars by 2014 | Football (Soccer) is the most popular sport in Spain, other popular sports include: Formula 1 Racing, Cycling, handball, tennis, basketball, and motorcycling.

19: Video | http://www.youtube.com/watch?v=NsBFgUHwyKY

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