Our site is dedicated Mediterranean cuisine, its Spanish version
Nowadays, Spanish cuisine is gaining popularity all over the world, as a representative of Mediterranean cuisine. The Spanish government claims that Mediterranean diet, time-tested and extremely beneficial for health and, therefore, Mediterranean cuisine should be distributed throughout the world. As you know, it is Spain that is seeking the inclusion of Spanish cuisine, as part of the Mediterranean cuisine, in the list of World Heritage sites and has joined the efforts of several countries - Greece, Italy and Morocco, aimed at persuading UNESCO to include Mediterranean cuisine in the list of intangible World Heritage sites.
The gastronomy of Mediterranean cuisine is delicious and varied, has a reputation for healing, get to know it better on our website, find out its delicious culinary recipes does not belong exclusively to any country. Geographically, the area in which it is distributed includes all countries on the Mediterranean coast. The main ingredient that unites all these cuisines is olive oil, the so-called liquid gold, due to its extreme benefits not only culinary, but also in general for health.
We present to you a collection of recipes for Spanish Mediterranean cuisine. We offer you an excellent opportunity to “sit at the Spanish table” without spending money on a trip. You will learn, how to cook spanish cuisine, try and appreciate her culinary masterpieces: paella, gazpacho, fabada, potaje and other very interesting dishes. At all Spanish cuisine It has now become very fashionable and is clearly one of the favorites on the list of “culinary tourism” sites.
Another argument in support of Mediterranean recipes: it is a very good choice for a nutritious diet: thanks to its delicious recipes and dishes, easy to prepare, economical and healthy.
Mediterranean cuisine ingredients:
Olive oil: as we said before, it is the king of the ingredients of Mediterranean cuisine, and in fact, this geographical area is its main global producer, as well as its main consumer. Vegetables most used in Mediterranean cuisine: garlic, onions, potatoes, tomatoes, carrots, cucumbers, herbs, sweet and hot peppers.
Dairy products such as milk, cheese and cottage cheese are consumed in moderation. Milk is used in Mediterranean dishes most often in the form of cream and fresh cheeses such as mozzarella or feta.
Fish is a very common item in delicious Mediterranean recipes and is very healthy as it is rich in omega 3 fatty acids and antioxidants. Among fish, tuna is a favorite, as well as sardines, herring, swordfish, devil fish, etc.
Meat is not consumed in too much quantity and white meat usually predominates. It should be remembered that white meat is more digestible and has fewer calories.
Mediterranean cuisine uses a lot of spices. Herbs and spices help make food tasty, delicious, and are also rich in substances that are beneficial to health. Mediterranean cuisine is usually accompanied by the consumption of wine, as this drink contains valuable nutrients with beneficial properties, especially in the fight against free radicals. Therefore, it is not at all pointless to accompany our lunch or dinner with a glass of red wine.
Delicious Spanish snacks and salads, tapas form an important part of Spanish gastronomic culture, which arose a long time ago; now tapas have become a healthy alternative to the notorious fast food.
Soups and gazpacho There are probably few people now who have not heard anything about the famous Spanish soups and gazpacho, which have recently become very popular.
Roasts and stews - cocido, fabada, pisto, the famous potaje - enjoy constant success in Spain, we hope that you will like them too.
Flour and pies, maybe fideua pasta is not as famous as Italian spaghetti, but its taste is excellent, just like the famous Spanish filled pies, empanadas.
Rice and paella - Spanish paella is apparently the most famous Spanish dish; there are many recipes for paella. Everyone can find a recipe to their liking.
Eggs and omelettes, the famous delicious tortillas are also widely known throughout the world.
Meat dishes are perhaps the most popular section of Spanish cuisine.
Which Galina shared with us halynatykhoruk
, for which I thank her very much!
First of all, it really intrigued me when it was cooked in fat, and after cooking the fat, there was exactly as much left as needed. It's very easy to prepare. And I’ll tell you something, at first I literally jumped for joy, the first biscuit in my life was so fluffy, tender, with a crispy crust and incredibly tasty! And then, of course, sadness overtook me.....it’s a shame for my figure. Although, honestly, I tried to make it less caloric. As always, I reduced the sugar and didn’t regret it, it’s already sweet for me. Instead of cream I used milk, but even so it came out very rich. I highly recommend this recipe to everyone, your guests will love it!
Ingredients:
300 g flour
300 g sugar (I have 200 g)
20 g caster sugar for serving
sachet of baking powder
200 ml cream (I have 250 ml milk 2.5%)
150 g beef fat (or whatever you have, but not butter)
a pinch of salt
Preparation:
1. Sift flour with baking powder and mix with sugar and salt. Add melted and cooled fat, egg yolks, zest of half a lemon and cream (milk). Mix all this well until smooth.
2. Separately, beat the whites well until they form peaks. Using a spatula, fold the whites into the dough using gentle movements from bottom to top in one direction. The dough turns out quite thick.
3. Place the dough in the prepared pan, smooth the top and sprinkle with sugar - to get a crispy crust, the layer of sugar should be good. Bake at 185C for about 45 minutes. (I baked for 30 minutes, turned off the oven and left for another 20 minutes.)
4. Cool on a wire rack and sprinkle with powdered sugar.
Bon appetit!
I'm sending it to my FM" and Zarema
Spring is spring, salads are salads, but I haven’t had anything for tea since Maslenitsa. Therefore, it’s time to make up for this misunderstanding with some pie. Or a cake.
In general, I prepared one rather simple cake. Simple, of course, is relative. But even this simplicity hides many insidious aspects, due to which the dish may be worse or even fail at all. In the end, I decided to break the recipe into two parts in order to pay attention to those most important nuances.
So, part one is the basis of the future cake, “Spanish bread”. And it’s not Spanish at all, in fact, and not even bread, but a famous Italian sponge cake that all fans of Italian cuisine should learn how to make. For what? And then, it is the basis of many Italian desserts, including, for example, cassata or zuppa inglese. What’s more, even for ordinary homemade cakes, this sponge cake is just as suitable. However, you can even eat it just like that, with your favorite jam or butter, and with a cup of tea. Therefore, stock up on eggs, and plenty of them, we will study.
Overall the process is pretty simple, but be sure to read my notes on the recipe before you start making it. Caution, attentiveness and a little practice - and the reward will be a delicate, fluffy sponge cake that melts in your mouth and is perfectly soaked in cream. Well, what's the matter?
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* Remove the eggs from the refrigerator a few hours before beating. Eggs at room temperature beat much better. * Type 00 flour is pizza and focaccia flour. It affects the texture. * Any starch is allowed. I prefer corn. * Instead of vanilla extract, you can use vanilla. But please, no vanilla. * It is important that by the time you pour the dough into the mold, the oven is already ready. Biscuit would be better. * Do not stretch out adding the yolks; you can add them almost immediately one after the other. * Adding flour is the trickiest part of the whole recipe. Mix in a bottom-up motion so that there are no cavities with unused flour, but do not overdo it - if you lose a lot of air, the sponge cake will not come out airy. * Do not open the oven earlier than 20-25 minutes after the start of baking, do not slam the oven door. These are the main reasons for falling biscuits. However, be careful - it is easy to dry it out. * The exact baking time depends on the thickness of the biscuit. Half an hour is the average. For thin ones, you can start checking a little earlier, for thicker ones - a little later. * The author of the recipe implies this amount of ingredients for 1 thick biscuit or 2 thinner ones (23 cm in diameter). I don’t have this form, there are only 26 (and the author allows 25 cm), but there is one. So I divided the recipe and whipped and baked in 2 batches. The quantities given are for the complete recipe. |
We will need (for 1 thick or 2 thin biscuits with a diameter of 23-26 cm):
Source: F. Segan, Dolci
Preparation:
1.
Turn the oven on 180 degrees. Meanwhile, break 4 eggs into a mixer bowl, add sugar and beat at high speed for 10-15 minutes. The mass will turn white and increase greatly in volume. 
2.
While the eggs are beating, separate 8 yolks (if you have not done so before) and prepare the mold - grease with butter and dust with flour. 
3.
When the mixture is well beaten, add the yolks and continue beating for another 5 minutes. 
4.
Mix flour and starch and sift in small portions into the fluffy egg mixture. Stir very gently but vigorously until just combined. 
5.
Add vanilla extract and lemon zest, stir until flour is combined. But don’t knead for too long, otherwise you’ll lose a lot of air and the sponge cake won’t rise as well.
Every pastry chef is looking for a recipe for a delicious sponge cake, ideal in structure and external qualities, without thinking about the cooking process. But in the end, this is the secret of success in working with biscuit dough. That is why the Genoese sponge cake was created with the most delicate taste and with a complete absence of artificial leavening agents to give the cake an airy structure. It takes about an hour to prepare, but is so good that it is delicious just with a cup of tea, without additives in the form of cream, fondant or glaze.
Why was the biscuit called that?
This pastry has two more interesting names: Genoise sponge cake and Spanish bread, and this miracle recipe was invented by Jobatta Cabon, a Genoese, when he was at the court of the Italian marquis, who arrived in Spain on a visit. was stunned by the bread from the Marquis’s table: airy, soft and incredibly tasty, it instantly gained popularity and began to be called “Genoise”, i.e. “Genoese dough”. But since upon arrival home, in Genoa, it was somehow inappropriate to call the pie Genoese dough, the sponge cake was nicknamed “Spanish bread,” thus perpetuating Cabona’s feat.
This type of dough turned out to be so finicky that initially no one could repeat the recipe: either the mass was not whipped properly, or in the oven it simply refused to rise, and if this succeeded, then when serving the baked goods it was not possible to cut: it crumbled or was crushed with a knife from -for a very soft structure.
Cooking feature
Only over time was the secret of preparing the perfect Genoise sponge cake revealed: it turned out that it can be prepared only by adhering to certain rules, strict recipes and oven temperature conditions. The Genoese recipe, but the preparation itself includes several steps:
Preparation of the workplace and products;
Heating the egg mass;
Beating the mass;
Adding flour;
Adding butter to the dough;
Baking and resting before use.
At first it may seem that preparing Genoese sponge cake is too complicated for an inexperienced pastry chef, but this is only at first sight. If you know the important subtleties of the process, strictly adhere to the rules and observe the proportions of the products, then everything will definitely work out.
At the very beginning, you need to organize your workspace: turn on the oven to preheat (set the temperature to 180 degrees), put water in a small saucepan to boil for a steam bath, and be sure to choose a bowl for whipping so that it fits comfortably in this saucepan without touching the bottom of the boiling water. It is important that the mixing bowl can withstand heat, but not be made of aluminum, otherwise the egg whites will darken and not beat properly. Do not forget to measure the products in grams, placing them in bowls.
You should also prepare the baking pan in advance by lining the bottom with parchment paper, lightly greased. It is very convenient to use a springform pan - getting ready-made Genoese sponge cake will be as easy as shelling pears.
Required Ingredients
The recipe for Genoese sponge cake requires the presence of the following products in the following quantities:
- Eggs - six pieces.
- Powdered sugar - 180 grams.
- Butter - 80 grams.
- Flour - 130 grams, be sure to sift two or three times.
Some people add vanillin to the flour at the tip of a knife to flavor the dough - this is optional, but it gives the Genoese sponge cake a delicate aroma without affecting the quality of the dough in any way.
Step one: beat the fluffy mass
Melt the butter until liquid, but do not boil. Break the eggs into a mixing bowl, add powdered sugar and heat in a boiling water bath. It is imperative to stir the sweet mass without interruption until it warms up to forty degrees. How to find out if you don't have a thermometer? Dip your little finger into the mixture - it will be slightly warm, but not hot. This means that the desired temperature has been reached and you can remove the pan from the heat. This is one of the important points, because if you overheat, the egg whites will curl into flakes, and if the heat is not enough, the sponge cake will not work well.
As soon as the egg mass is removed from the stove, we immediately begin to beat it with a mixer, you can even start even earlier - on the stove, if convenient. It is advisable to use the maximum speed of the mixer so that the eggs increase in volume by 2-3 times as fast as possible, because the oven has already warmed up and is waiting. On average, this takes about eight minutes, and to make sure that the mass is sufficiently whipped, we draw a groove along it with our finger: if it practically does not connect, the edges remain in place - the mass is ready for further manipulation.
Step two: kneading the dough
We visually divide the entire amount of flour and butter into three parts: pour one third of the flour into the whipped mixture, mix, then carefully pour the third part of the butter into the dough, trying to pour not into the middle, but along the edges, as if over a dish. Mix again.
Attention! You need to stir with a spoon only with bottom-up movements, and not in a circular motion, as people usually do in such cases. This is done so that the whipped mass does not settle prematurely and remains fluffy, but it is better not to stir for too long, so as not to lose the fluffiness again.
Next, we do the same with the rest of the flour and butter, that is, there will be two more stages of introducing each product. This is another secret of the recipe for a delicious Genoese sponge cake. In this way, the maximum fluffiness of the mass is achieved and maintained, which in the oven will turn into magnificent pastries.
Baking process
How to bake a fluffy sponge cake without losing its airiness? Pour the finished dough into the mold, put it in a hot oven and wait for about half an hour, although sometimes it takes forty minutes. Naturally, we do not open the oven ahead of time, otherwise the dough will settle and all the work will go to waste. After 30 minutes, you can check the readiness by piercing the sponge cake with a wooden toothpick - if it’s dry, then it’s time to turn off the oven, but leave the pan in it with the doors open for 15 minutes and only then take the Genoese sponge cake out of the oven.
The cake should not be taken out of the mold immediately; at least half an hour should pass, and only then can you carefully remove the finished product, which still needs to cure and ripen. Just let the biscuit sit at room temperature for 6-10 hours, covering it with a clean towel.
In this article we will look at how to make sponge cake at home, tasty and quick. After getting acquainted with our secrets, you will be able to show off your culinary talent and create a real masterpiece that your family members will love.
Classic sponge cake recipe
Cooks use the classic recipe for making sponge cake, which is subsequently used to make desserts and cakes.
For a regular cake, the finished sponge cake is cut lengthwise into several layers, soaked in syrup and coated with cream. For some cakes, the sponge cake is completely passed through a meat grinder. Now let's move on to the recipe.
Ingredients:
- flour - 100 grams
- eggs - 4 pieces
- sugar - one glass
- vanilla sugar - one teaspoon
- small form
Preparation:
We have the ingredients. All that remains is to knead the dough.
- Grease the pan with oil and place parchment on the bottom. If you don't have parchment on hand, you can lightly dust the pan with flour. It is recommended to sift the flour itself several times.
- Separate the yolks from the whites very carefully. The whites will beat well only if there is no yolk left in them. Wash the bowl for whipping egg whites well and wipe it with a paper towel soaked in lemon juice.
- Place the yolks in the prepared bowl, add vanilla sugar and half the regular sugar. Grind the resulting mass until it increases in volume and turns white. You can grind the yolks with a mixer or a regular fork.
- Place the whites in a bowl and beat with a mixer at low speed until a fluffy foam appears. After this, increase the speed and, continuing to beat, add sugar in a thin stream. Beat the egg whites until they spill out when you turn the bowl over.
- Combine a third of the whites with the yolks and mix. After this, add flour to the resulting mass and continue mixing. Next, add the remaining whites and mix the dough.
- Place the resulting dough into the mold and smooth it out well. After this, we send the form to the oven, heated to 190 degrees, for about 35 minutes. The biscuit is ready when it shrinks a little, and the edges move away from the sides of the pan, and when pressed slightly they will spring back.
Video recipe
Recipe for making biscuits in a slow cooker
Sponge cake prepared in a slow cooker is perfect for shaping cakes and desserts. The basis of a good biscuit dough is beaten eggs and high-quality sugar. At the end you need to add flour to the resulting mass. If you add fresh berries or chopped fruit to the dough, you will get an excellent charlotte. Now let's talk directly about the recipe.
Ingredients:
- eggs - five pieces
- flour - one glass
- sugar - one glass
- vanillin - one gram
Preparation:
- Beat eggs with sugar until white foam appears. If you use a mixer it will take about ten minutes. After this, add vanillin and flour. It is recommended to knead the biscuit tightly from the bottom up, lifting it with a spoon. You should not beat with a mixer, as the fluffiness will be lost.
- Grease the mold well with oil. Then lay out the dough and put it in the slow cooker. Select baking mode on the control panel.
- In exactly an hour the biscuit will be ready. Carefully remove it from the mold and let cool.
Cooking video
Step-by-step recipe for Italian sponge cake
In Italy, the sponge cake is called the “English dessert”. However, it has nothing to do with England.
Ingredients:
- milk - 0.5 liters
- one half lemon
- yolks - 4 pieces
- sugar - 85 grams
- flour - 170 grams
- oil - two tablespoons
- brandy - one tablespoon
- cookies - 210 grams
- Strega liqueur – 85 grams
- berry liqueur - 85 grams
- apricot jam - three tablespoons
- whipped cream and toasted nuts
Preparation:
- Heat milk and lemon in a saucepan. As soon as small bubbles begin to appear, remove the pan from the stove.
- Beat the egg whites well, adding sugar little by little. Beat until the mixture turns light yellow. After this, add flour. Pour milk through a sieve and transfer the resulting mixture to a large saucepan.
- Bring the mixture to a boil. Boil for five minutes, stirring all the time. Next, remove the dishes from the stove and add brandy. Beat the butter. Stir the contents of the pan so that no lumps appear.
- Dip one side of the cookies in brandy and the other in Strega liqueur. Place the cream on the prepared dish and then the cookies. Then repeat the steps.
- Heat the jam with a few tablespoons of water in a small saucepan. Apply this hot mixture evenly onto the cookies. Make as many layers as there are enough ingredients. Cover the top layer with custard, decorate with nuts and cream.
In the article we looked at the most popular recipes for making biscuits. By following our recipes, you will prepare delicious desserts and cakes that you can treat to friends and relatives. We sincerely hope that you enjoy the recipes. See you again!