sábado, 28 de octubre de 2017
martes, 2 de noviembre de 2010
COOKING MOTHER AND DAUGHTER
In this page we want to show you how is possible to speak with your mother and with your daughter.
You only have to choose the main ingredients and so cook in the right way.
Bon apettite so.
You only have to choose the main ingredients and so cook in the right way.
Bon apettite so.
CAROLINA Y MACU INTERACTING_ PREPARING AND EATING COCIDO
It was cold Last saturday in Madrid.
So we thought that It was alredy time for leave "Gazpacho" and come back to our delicious "Cocido".
Carolina, as ussual, helps me to prepare It and also ... helps me to eat it.
We reseved a little bit for Juan, her brother and my son, with the condition that he retired and clean the table and the kitchen.
Comfortable food and delicious days.
ABSOLUTELY TRUE INTERACTION !!!!!
So we thought that It was alredy time for leave "Gazpacho" and come back to our delicious "Cocido".
Carolina, as ussual, helps me to prepare It and also ... helps me to eat it.
We reseved a little bit for Juan, her brother and my son, with the condition that he retired and clean the table and the kitchen.
Comfortable food and delicious days.
ABSOLUTELY TRUE INTERACTION !!!!!
COCIDO MADRILEÑO_THE MADRILENIAN TIPICAL SATURDAY FOOD
In Spain we have a tipical food for every day of the week.
For example on Sunday it is usually to eat "PAELLA", on Thursday to eat "ASTURIAN BEANS",
but in Saturday we used to eat "COCIDO MADRILEÑO".
This is a very tipical winter meal at the nord and middle areas of Spain,
due to the weather is cold and people needs calories.
This a very ancient meal. In elderly times, due to that people usually worked hardly in the forest and in agriculture they need to get a lot of energy for their work.
In the past women cooked this course every day. It was tipical subsistence food. They put vegetables (carrots, saw, onion), "garbanzos"(chickpeas), pork bones and some pieces of meat: chicken, hen or cow, It depens on the money the cooker had.
Also they put "chorizo" and "Morcilla" ( It is a kind of sausage made with the blood of the pork)
Now It is the more famous and tipical Madrilenian food togheter with the delicious "Tapas"
For example on Sunday it is usually to eat "PAELLA", on Thursday to eat "ASTURIAN BEANS",
but in Saturday we used to eat "COCIDO MADRILEÑO".
This is a very tipical winter meal at the nord and middle areas of Spain,
due to the weather is cold and people needs calories.
This a very ancient meal. In elderly times, due to that people usually worked hardly in the forest and in agriculture they need to get a lot of energy for their work.
In the past women cooked this course every day. It was tipical subsistence food. They put vegetables (carrots, saw, onion), "garbanzos"(chickpeas), pork bones and some pieces of meat: chicken, hen or cow, It depens on the money the cooker had.
Also they put "chorizo" and "Morcilla" ( It is a kind of sausage made with the blood of the pork)
Now It is the more famous and tipical Madrilenian food togheter with the delicious "Tapas"
RECIPE_ HOW TO PREPARE ONE COCIDO MADRILEÑO
INGREDIENTES:
250 gr. de Garbanzos
1 pie de Cerdo, salado
500 gr. de morcillo de Ternera
6 patatas pequeñas
1/4 gallina o de Pollo
1/2 kg. de verdura: col, zanahorias, puerros
100 gr. de Tocino salado
1 hueso de jamón
1 hueso de rodilla de ternera
1 morcilla y 1 Chorizo
Sal
MODO DE PREPARACIÓN:
En una olla con abundante Agua fria se ponen todas las carnes, y separadas por una escurredera de verduras, las verduras y los garbanzos (que habrán estado en remojo durante 12 horas la noche anterior). Se le añade la sal y se deja cocer lentamente durante algo más de 3 horas.
El primer plato del cocido será la sopa, para la cual utilizaremos el caldo del mismo. La sopa la podemos hacer de la pasta que queramos o de Pan. Si es de pasta, habrá que retirar parte del caldo a otra cacerola y cuando hierva incorporar la pasta, dejandolo hervir hasta que esté cocida. Si la queremos de pan, cortaremos rebanadas de pan duro colocándolas en el fondo de los platos, y regándolas luego con el caldo del cocido.
Los garbanzos se colocan en una fuente con la carne alrededor bien colocada. En otra fuente aparte se sirve la verdura, las patatas y el chorizo y morcilla. Las dos fuentes se sirven a la vez, junto con una salsera con Salsa de tomate para acompañarlos.
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