Spanish Cooking.

     De Spaanse Keuken /  Spanish cuisine  /

                                             Cuisine Espagnole / Die Spanische Küche /

Spaans eten is spannend!

De Spaanse keuken wordt tot de meest moderne in de wereld gerekend. Met verleidelijke tapas, gerechten die zijn gekruid met passie en liefde en onweerstaanbare desserts van chocolade, koffie, citrus, geroosterde noten en exotische kruiden.

De Spaanse keuken is één van de belangrijkste grondleggers van het Mediterraanse dieet. In feite bestaat de Spaanse keuken uit vele regionale keukens, zoals de Catalaanse, Galicische of Baskische keukens die allen onderling sterk verschillen. De Spaanse keuken zoals men die buiten Spanje kent bestaat meestal uit niet veel meer dan paella, tortilla, tapas zoals patatas bravas en een aantal worsten zoals chorizo. In werkelijkheid gaat het echter om een enorm gevarieerde hoeveelheid verschillende regionale keukens die hun succes vooral halen uit de overvloed aan verse producten die men in het land vindt. Buiten dat houdt de Spaanse bevolking zelf haar eigen keuken in stand, in vergelijking met andere Europese landen bestaat er een grote voorkeur voor verse productie van hoge kwaliteit.

Diepvriesproducten of voorverpakte groenten en fruit, worden vrijwel niet verkocht. Spanje is na Japan de grootste vis- en zeevruchtenconsument ter wereld.

Recepten tapas zoeken op Smulweb.nl

Recepten Spaanse keuken zoeken op Smulweb.nl

Spaanse recepten

Spanish cuisine consists of a variety of dishes which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep maritime roots. Spain's extensive history with many cultural influences has led to a unique cuisine with literally thousands of recipes and flavors.

Among the multitude of recipes that make up the varied cuisines of Spain, a few can be considered common to all or almost all of Spain's regions, even though some of them have an origin known and associated with specific places. Examples include the potato omelette ("tortilla de patata", "tortilla española" or just "tortilla"), paella, various stews, migas, sausages (such as embutidos, chorizo, and morcilla), jamón serrano, and cheeses. There are also many dishes based on beans (chickpeas, lentils, green beans); soups, with many regional variations; and bread, that has numerous forms, with distinct varieties in each region. The regional variations are less pronounced in Spanish desserts and cakes: flan, custard, rice pudding (arroz con leche), torrijas, churros, and madeleines are some of the most representative examples.

Cuisine in each region

• La Rioja: above all its international Rioja wines, as well as its vegetable soups, its pepper and potato dishes
• Castile and Leon: Garlic soup(with bread, garlic, olive oil).Menestra (onions, green beans, veal, carrot, spinach, beet, eggs), lechazo (a young lamb oven roasted, its called lechazo because the lamb has only been fed with its mother's milk). Cochinillo (suckling pig). Lentejas (lentils with pork sausage, olive oil)
• Madrid: the cocido madrileño (Madrid's chickpea stew) and the tripe dish callos a la madrileña, strawberries from Aranjuez or melons from Villaconejos, the wines from Navalcarnero and the Anis del Toro of Chinchón.
• Extremadura: olla podrida (a rich stew of bacon, fowl, ham, meats, and vegetables), embutidos of Iberian pork, cheeses (including the indispensable torta del casar, a close relative of the Portuguese queijo da serra), pitarra wine.
• Andalusia: (Andalucia) fried fish, salmorejo and gazpacho. Seafood, especially shrimp, squid, mackerel and flatfish. Jabugo ham and Sherry wine.
• Aragón: Somontano, Borja and other wines. Jamón serrano (cured ham) in Teruel. Migas, very typical in small villages. Nuestra Señora del Pilar sweets in Zaragoza. "Ternasco con patatas a lo pobre", one of the most popular dishes in Aragón. "Borrajas", vegetable typical of this zone. Peaches with red wine (from Calanda, in Teruel).
• Murcia: products of its rich gardens, such as zarangollo; fish and lamb stews; and the wines of Jumilla.
• Valencia: The Valencian region, specialises amongst others in the famous Paella, and is its birthplace. This dish is very popular, and it's common to cook one each Sunday for family lunch. In fact, in Valencia, during Falles, one of the biggest holidays there, it is quite normal to find big paellas being cooked in the street. The typical Valencian Paella contains meat and vegetables, but many other variants of rice-based dishes can be found, with shellfish, meatballs or just covered in egg ("Arròs amb crosta").
• Catalonia: Alongside Valencia, Catalonia has a long tradition of rice-dishes and seafood. In addition, cooked and cured sausages from Vic are famous. Perhaps the most well-known dish is the Catalan cream, similar to crème brûlée.
• Balearic Islands:A typical island-based diet of seafood and simple, vegetable-based dishes as well as Sobrasada. Samfaina (Ratatouille) and Cocas are typical of Catalan cuisine generally. Majorca's biggest export is the Ensaimada, a pastry.
• Basque country: skillfully cooked dishes such as "txangurro relleno" (spider crab) "marmitako" and hake and clams. Idiazabal cheese and a distinctive wine called "txakoli". Piquillo peppers filled with cod or tuna.
• Navarre: vegetable stews, Tudela's lettuce hearts with anchovies, salmon, or a simple vinaigrette (oil, salt and vinegar); piquillo peppers, which are often stuffed with meat; trout a la Navarra (cooked stuffed with bacon and cheese), Roncal and Idiazabal cheeses, curd from Ultzama, claret wine, and patxaran liquor.
• Galicia: Caldo gallego; an array of seafoods, especially octopus, cod and goose barnacles; Tarta de Santiago, a tart made of almonds and lemon; empanadas; Albariño wine from the Rias Baixas.

See also:

Recipes of Spain from RecipeHound:

Aspiring Spaniard's Guide: Regional Recipes from Spain __ A moderate collection of Spanish recipes by region. - From Ariel and Jennifer Guerra -

RecipeSource: Spanish Recipes __ 49 great recipes from Spain - From Recipe Source -

Spain __ A brief history of Spanish cuisine and some excellent recipes. - From Global Gourmet -

Spain Recipes __ Dozens of recipes from Spain - From Recipehound.com -

Spain Recipes at Food Down Under Recipe Database __ You will find over 700 recipes from Spain here. - From Food Down Under -

Spanish Holiday Recipes __ A collection of recipes for the Christmas holiday in Spain. - From The Worldwide Gourmet -

Spanish Recipes for Tapas, Main Courses and Desserts from Spain at Tienda.com __ A commercial site which also has a great list of recipes. - From Tienda.com -

www.proper-spanish-tapas.com/resources.html : Everything you wanted to know about Spanish tapas

www.paella-recipes.com : all about paella, in English

atapear.com.mialias.com : A Tapear, el mundo de las tapas Espanolas: all about Spanish tapas, in Spanish

www.andalucia.com/gastronomy/home.htm : a nice introduction to the food of
Andalusia, with recipes

www.minorisa.es/gastronomia/: Catalan site on the gastronomy of Bages, a region of Catalonia, with many recipes using mongetes, local white haricot beans; in Catalan

www.geocities.com/NapaValley/2216/: Catalan recipes in Catalan

www.uv.es/~baldovi/cuina/: Valencian cuisine in Valencian

catalunya-lliure.com/receptes/index.html: Catalan recipes in Catalan

www.gospain.org/cooking: Go Spain is a searchable directory of selective Spain-related resources arranged alphabetically or by topic. In addition it covers Spanish fiestas all year round, cuisine, a forum, Spanish art and culture, facts and figures, a collection of pictures, and news and media among other topics.

La cuisine espagnole procède pour l'essentiel de la diète méditerranéenne. C'est une cuisine très riche et très variée. Cependant, il est difficile de la caractériser en raison des différences gastronomiques (ainsi que culturelles) entre les différentes régions du pays.

La base de la cuisine espagnole est naturellement l'huile d'olive, l'Espagne étant le premier producteur au monde de ce produit. En général l'idée de mettre trop d'huile dans un plat n'existe pas en Espagne. On apprécie aussi énormément l'ail et l'oignon, connus comme le roi et la reine de la cuisine. Malgré le lien culturel et historique avec les pays du Maghreb et d'Orient, la cuisine espagnole n'utilise pas beaucoup les épices (en général) et on apprécie les aliments pour leurs propres goûts. Une exception pour le Pimentón, paprika fétiche surtout des castillans et des basques. Le jambon (ibérique ou serrano) est le produit incontournable de la gastronomie espagnole.

• Tapas
• Jambon: jambon serrano et jambon ibérique
• Cuisine andalouse
• Cuisine basque
• Cuisine catalane
• Cuisine castillane

Die spanische Küche sehr reich und vielfältig.

Die spanische Küche besteht aus einer großen Vielfalt an regionalen Gerichten und Besonderheiten. Fisch und Meeresfrüchte spielen eine wichtige Rolle, als Gemüse steht die Kartoffel und Hülsenfrüchte im Zentrum. Durch die wechselvolle Geschichte Spaniens wurde die Küche von verschiedenen Kulturen beeinflusst und beinhaltet eine Fülle verschiedener Zutaten und typischer Gerichte.

Wer einmal die Spanische Küche probiert hat, weiß, dass sie abwechslungsreich und auch sehr gesund ist. Schwere Kost findet man in der Spanischen Küche so gut wie nie.

Die Spanische Küche hat ihren unverwechselbaren Geschmack und Charakter. Auch die Essgewohnheiten der Spanier unterscheiden sich deutlich von unseren Essgewohnheiten.

Typische Regionalküchen in Spanien sind:

Andalusische Küche

Baskische Küche

Galicische Küche

Kanarische Küche

Kastilische Küche

Katalanische Küche

Mallorquinische Küche

Valencianische Küche

Spanische Küche - Rezepte-Wiki

Tapas - Spanische Küche und Lebensart

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