10 RECIPES e- BOOK TRADITIONAL FOOD AND PRODUCTS from CUENCA, SPAIN.

CUENCA’S PRODUCTS Miel.- Honey. Aceite de oliva.- Olive oil. Queso.- Cheese. Vino.- Wine. Cereales y pan.- Cereals and bread. Productos del huerto.- Garden vegetables. Cordero.- Lamb Cerdo.- Pork

HONEY

WINE

LAMB LAMB’S CALDERETA: 1 ¼ kg Alcarria’s lamb, 2 peppers, 1 onion, 3 cloves of garlic, 2 bay leaves, 1 beautiful tomato, 1 glass of white wine, ½ glass of water, olive oil, salt. ROASTED LAMB

PORK TYPICAL SPANISH “MATANZA” SAUSAGES AND PORK RIBS

CEREALS AND BREAD WHEAT KNEADING BREAD Loaf of bread Sliced ​​ Bread

OLIVE OIL OLIVES

CHEESE SHEEP CHEESE FROM CUENCA

SPANISH OMELETTE WITH RED SAUSAGES: “JUEVES LARDERO” by Alejandra

I ‘ve choosen the Spanish tradition of “jueves lardero” that it´s typical from some parts of Spain and it´s celebrated in the Thursday that it´s starts the carnival. In some places it´s known by others names like: Day of the Mona, Day of the omelet, Day of the “choricer” or “choricé”, Picnic Thursday, Fatty Thursday, or “Jovelardero”. Usually it´s celebrated in parks mountains… It´s typical to eat Spain´s omelet or potatoes omelet and red sausages. In some places of the Iberian Peninsula it´s said: “Jueves lardero, longaniza y puchero”. “Lardero” it means “tonicero”. Recipe: Ingredients: -Potatoes for fry, 800 grams. -Eggs, 6-7 bigs. -Thick salt. -Virgin olive oil. Preparation: You need a pan that don´t stick of 24 centimeters. -First: Peel and wash the potatoes, and then cut in cubes not very bigs. -Put a pan with virgin olive oil to warm, and when it´s good temperature, you fry the potatoes. It can also do in the fryer, but the flavor it´s better in the pan.

- When the potatoes are well fried on both sides, pour thick salt on and let drain on paper towels. We will beat eggs in a bowl, and when the potatoes have shaking slightly, the cast on them and mix well for they will absorb the beaten egg. -Put the pan to a warm omelet with a little oil on the bottom, and when heated, we will take the mixture of eggs and potatoes. We let it go medium heat curdling the egg by the bottom. If you have no hurry, the slower the omelet is done the better it will be inside, and so we will not be raw inside out and overcooked. But it all depends on individual taste, because if you like undercooked, do it a rather high heat. It also influences the thickness of the omelet as a thicker, longer need to be made good inside and out. -When the bottom and has a base created with curdled egg, you'll use a flat plate wider than the pan to flip, or better if you have a spinner omelet, which is ideal for this step. If the pan is nonstick, better, because if it is not, you may stick omelet will cost a bit and turn it around. We turn gently and return to take over the pan so that it is done on the other side. -We again leave over low - medium heat until set right this other half, and if necessary we give the returns that create convenient to make it to our liking. With the safe practice you have just giving the perfect spot, but it is normal that the first few times we have left or a little raw or slightly over cooked. You can accompany with red sausages.

GACHAS DE ALMORTAS

MORTERUELO “Morteruelo” By: Álvaro Romero 6ºB Morteruelo is a rich and ancient dish from Cuenca, a province of Castilla– La Mancha, east of Madrid. It is a pâtélike spread of game meats, usually served during winter on toasted bread. Since Castilla– La Mancha is large, variations of this recipe exist in different areas. In neighboring Albacete Province, for example, there is a similar dish known as ajo mataero, and in La Solana, in Ciudad Real Province, the local version is called ajo pringue. What these dishes have in common is the slow cooking of the meats and the addition of torta, the local flatbread, to make a robust nourishment for shepherds.

How to make Morteruelo… Ingredients ½ hare or rabbit 1 partridge ¼ of hen ¼ kg. of jamón serrano ¼ kg of pork liver 300 grs of toasted bread 1,5 dl of olive oil Salt,pepper,”caraway”,”ground clove”,cinnamon as you prefer

MIGAS ALCARREÑAS By : Blanca Herráiz 6B Migas (which in Spanish means bread crumbs), sometimes called "migas de pastor" (shepherd's bread crumbs), is, as it's name announces, a pastoral dish. Ingredients -Bread of the last day. -Garlic. -Olive oil. -Paprika. -Salt.

How to make it - Chopping garlic. - Chopping bread. - In a pan, put a little bit of olive oil. - Put a few slices of garlic till getting brown. - Out of fire put a little bit of paprika (1/2 tablespoon). - Add the moistened bread. - Move all the time till getting brown and crunchy. - Serve with grapes. And if you want you can put a fried egg at top.

“AJOARRIERO” by María Arcas, Year 6 CIP Isaac Albéniz from Cuenca SPAIN The “Ajoarriero” is typical meal of the shepherds of Cuenca’s mountains. People tell that, his inventors were two shepherds that caught in a snowfall, without other possibility that add to a stew same potatoes and a cod´s bones. But they saw that it wasn´t consistent so they decided to added the olive oil and to crush strongly to prevent the hardness of the bones from the cod. There are written references since century XVII.

Ingredients ½ kg of cod ½ kg of potatoes 4 spoons of breadcrumbs 2 boiled eggs 2 yolk eggs 3 garlic glove 250 ml olive oil Parsley Preparation of “Ajoarriero” Put the cod to desalt 36 hours before preparing the plate, changing the water two times a day. Peel the potatoes and cut in pieces. Cook the eggs and peel them. Cook the cod and the potatoes together. Do a mash with the cooked potato and with a bit of the broth of the boiling. Clean the cod and cut it. Cut the hard-boiled eggs and grind the parsley. Reserve it. Crush in a mortar 3 garlic cloves and put them in a container with the cooked yolks of egg. Move these ingredients energetically in circles with a spoon of wood, adding later the breadcrumbs and the mash of potatoes. Stand during ten minutes, and later, throw the oil little by little, moving it constant. Add later the cod and a cut boiled egg. Remove. Taste it. It´s list to serve. Adorn with another hard-boiled egg and parsley.

PAELLA by Alex Vieites, year 6 CIP ISAAC ALBENIZ, Cuenca,SPAIN Hello, my name is Álex and I´m going to tell the recipe of a traditional meal of my country: PAELLA Tradition: Paella is a recipe based on cooked rice, originally from Valencia. It is a humble dish with great tradition and history in Valencia. This dish is a curious social custom. In most of the restaurants in Spain, is offered at meals paella. Recipe: Learn to prepare authentic and traditional paella thanks to this recipe.

- Rice, 325 grams - Chicken meat, 650 grams - Fresh tomatoes, a big one -Beans, 350g INGREDIENTS

Paella’s preparation method Here you have this super recipe of paella, explained step by step, to come out perfectly and you can prepare on special occasions and in your meetings with friends or family. Paella is a recipe with a long tradition in many parts of our country, especially in Valencia. The pan with this recipe is prepared also called paella or paellera, is characterized by very wide and have a pair of handles to grab it. The first thing we have to take a bit of olive oil in the bottom of the pan and set it to warm up to more intense fire. When the oil is hot cast prawns and started to cook on both sides so that they will take better color, remove them once golden. Then strain the meat chopped fine. Once we see beginning to brown the meat on all sides, add the chopped squid, which will have previously cleaned with water under the tap. The most common way to cut the squid is in the form of rings, although it is common to find them in long strips. Then we toss the peeled garlic and chopped tomatoes along. Stir well until reduced before adding the rice. Put to boil in a saucepan aside the chicken, while I waited in the pan tomato sauce has reduced slightly and will be the time when we take the rice, and cover it with this wine we had boiling. We braise well so that all ingredients are mixed, and that's when we take the other ingredients: shrimp, mussels, bell pepper and peas. And let cook about minutes. After that time we already serve and enjoy this delicious recipe for paella.

DIFFERENT TYPES OF PAELLA PAELLA WITH RED SAUSAGE PAELLA WITH OCTOPUSPAELLA WITH CHICKEN PAELLA WITH RID