Our School Canteen - ECA Elginkan High School

Turkish Cuisine - ECA Elginkan High School

https://en.calameo.com/read/005612465f7e40f5da464

Healthy Life Style WordArt Workshop - ECA Elginkan High School

Logos - ECA Elginkan High School

Spanish Cuisine. IES Cabañas (La Almunia, Spain)

• INGREDIENTS:
-HALF GLASS OF OLIVE OIL (125ML) -6 OR 7 GARLIC
-3 SAUSAGES
-4 PANCET STRIPS
- ONE SWEET PEPPER SPOON -SALT TO TASTE
-6 SPOONS OF ALMORTAS FLOUR
-600 ML OF WATER • PREPARATION:

PUT THE OIL ON A FRYING PAN.
WHEN IT IS HOT, PUT FROZEN GARMENTS CUT IN SHEETS. ONCE FRIED, REMOVE AND RESERVE.
FRY THE CHORIZOS AND THE PANCETA CUT INTO PIECES. ONCE FRIED, REMOVE AND RESERVE.
IN THE SAME OIL, PUT THE 6 SPOONS OF FLOUR AND THE SWEET PEPPER SPOON.
REMOVE SLOWLY SO THAT THE FLOUR IS NOT BURNED FOR A FEW MINUTES.
ADD THE WATER AND REMOVE WITHOUT STOPPING UNTIL THICK AND REACH THE BOILING POINT.

BROKEN EGGS

Its prepared with eggs, ham, fried potatoes and a lot of olive oil, you have to mix all together and it’s delicious. 

CHURROS

You need water, flour, a bit of salt and a lot of oil to prepare them. We use to spread sugar on them and eat with a cup of hot chocolate. They are typical at village festivities.

GAZPACHO: LIGHT, HEALTHY AND TASTY!

Gazpacho is a traditional Spanish dish, in particular it is from the south of the country. This particular meal is like a tomato puree, and is perfect for the first course of a lunch.

Ingredients:
-1kg of tomatoes
-1 cucumber
-50ml of olive oil
-250ml of water
-30ml of vinegar
Preparation:

-1 green pepper 
-1 clove of garlic 
-50g of bread 
-5g of salt

1st: Mince all those ingredients and mix all them all: tomatoes, pepper, garlic...
2nd: Add the oil, the water and the vinegar and drop the mixture into a Thermomix or a beater. Switch it on until it
has the perfect texture.
3rd: Strain the mixture and let it settle for an hour. 4th: Enjoy your fresh and tasty gazpacho!

COCIDO

The cocido is made of different types of meat, vegetables, chickpeas and soup. It is a two course meal. The most famous cocido is the cocido madrileño, which is from the city of Madrid.

FABADA ASTURIANA

Its ingredientes are Fabes, beans of Asturias; pork; pork sausage which called chorizo and morcilla. It ́s a traditional dish of Asturian cuisine, a región in the north of Spain.

SALMOREJO

It is a soup made with breadcrumbs, garlic, oil, salt and tomatoes, in addition you can add ham shavings, hard boiled eggs

or croutons. It is a traditional preparation of Córdoba, usually served as a first course or as an accompaniment sauce.

GAMBA GABARDINA

One of the most typical and appreciated tapas of Spanish cuisine is the Gabardine Prawns, which have a crispy exterior with a piece of seafood inside, something that is eaten with the fingers, perfectly paired with the intense flavor of beer and always in good company.

PULPO A LA GALLEGA

It ́s a traditional Spanish dish, which is from the north of Spain in Galicia an autonomous region.
This dish is prepared with an octopus of 2 or 3 kilos, 1 kilo of potatoes, sweet paprika, salt, water and olive oil.

GAZPACHO ANDALUZ

The gazpacho is like a cold soup or a whipped salad with different types of vegetables like peppers, onion, tomato, garlic, oil, vinegar and Salt.
It’s a typical dish of the centre of Andalucia, so that it’s called Gazpacho Andaluz.

RANCHO

El Rancho is one of the most typical meals of Spain, specifically in Aragon, it is cooked on May 23, San Jorge’s day, a popular party.
This dish contains potatoes, vegetables (chard), meat ( sausages), broth and eggs. You can add rice or chickpeas too.
In Aragon, all the people of the town make a ranch in the town square with fire. This party is very funny and “Rancho” is delicious and very easy to cook.

ARAGON’S MIGAS’ RECIPE

Hi everyone! Today I’m going to explain you how to do one of the most common dishes in Spain even though it is not as well known in the rest of the world as other Spanish dishes such paella or tortilla de patata.
This dish is called migas, which is literal translated into English as breadcrumbs. This is a traditional shepherd dish. Along the Spanish territory there’re several ways to prepare it, however I’m going to focus on Aragon’s recipe because it’s the province I live on.
For a four people recipe, we’ll need these ingredients:

Ø 2 loafs of bread of 250gr. finely cut to get breadcrumbs 
Ø Olive oilØ 1 big onionØ Some garlic gloves
Ø A cup of water 
Ø 4 eggsØ ChorizoØ Longaniza
Ø BaconØ Serrano hamØ A big bunch of grapes 
Ø Salt to taste

These are the steps you must follow in case you want to cook migas:

1. First of all we have to cut everything into finely pieces. Then we drop olive oil in a big-deep frying-pan, when it’s hot enough; we fry the Serrano ham, chorizo, longaniza and bacon that we had previously cut. Once fried, we kept them in a plate.
2. In the same oil we used for frying the meat pieces we brown some peeled and whole garlic gloves. When they are already brown, we add the finely cut onion and we turn down the heat because we don’t want the onion to be burnt but we want it to be transparent.
3. Once we have the stir-fry done it’s time to add the breadcrumbs, the water and the salt while we stir nonstop.
   
   4. Without stop stirring we turn up the heat and we add the meat pieces.
   5. When the breadcrumbs are loose and all the ingredients are well mixed, we try them to check the taste and see whether we have to add more salt.
      After this, we left them rest for a while. In the meantime we fry the eggs and wash and kernel the grapes.
   6. Finally, we put the breadcrumbs in a plate; we add one egg and the kernel grapes.

   So we have already cooked our dish and we just need to eat it and enjoy it!

GACHAS MANCHEGAS