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Recipes / Caldereta NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS 1st trip: SPAIN Ingredients: lamb in pieces,(1 kilo) green pepper,( 2 ) potato, (500 grams) garlic, (1 clove) paprika salt tomato, (4 units) medium onion, (1 unit) dry white wine, (1 cup) oregano olive oil (4 spoons) ground white pepper Cooking Instructions: Put oil in large frying pan and fry the onion, peeled and chopped, very slowly. When it is done, wash, peel and cut the tomatoes and the peppers and add them and continue cooking 15 minutes more. In a separate pan, sauté the meat in a little oil and add the mixture previously done. Crush the garlic with oregano and a bit of paprika, mix it with the white wine and add to the stew. Cook at medium heat for about an hour. Half an hour before the end of cooking, peel and chop the potatoes and add them into the stew. Cook for other 20 minutes at low heat until the potatoes and the meat are done. Ingredientes : cordero en trozos, (1 kilo) pimiento verde,( 2 unidades ) patata, 500 gramos ajo, (1 diente ) pimentón dulce sal tomate, ( 4 ) cebolla mediana, (1 ) vino blanco seco, (1 taza) orégano aceite de oliva, (4 cucharadas) pimienta blanca molida Preparación: Poner aceite en una sartén grande y freír la cebolla, pelada y picada, muy despacio; cuando comience a estar tierna, añadir el tomate previamente escaldado, pelado y cortado en trocitos y los pimientos lavados y cortados igualmente en trocitos. Continuar la cocción 15 minutos más. En una sartén aparte, rehogar la carne en un poco de aceite y añadir el preparado anterior. Majar el diente de ajo junto con el orégano y una pizca de pimentón, disolver con el vino blanco e incorporar al guiso. Dejar cocer a fuego medio durante una hora aproximadamente. Media hora antes de finalizar la cocción, pelar y trocear las patatas e incorporarlas al guiso; cocer
1st trip: SPAIN Recipes / Tomato soup - Sopa de tomate NUTRITION THROUGH THE TIME - LIFELONG LEARNING PROGRAMME COMENIUS Ingredients: Olive oil One sliced onion Tomatoes (1 ½ kg) Bay leaves Salt Cumin Stale bread (half a loaf) Red pepper ( 1) Green pepper (1 ) Ground garlic Ingredientes: Aceite de oliva Una cebolla troceada Tomates partidos en cuartos (1 1/2 kg) Laurel Sal Comino Pan de dos días Pimiento rojo ( 1 ) Pimiento verde (1 ) Ajo machado Cooking Instructions: Heat the oil in a large saucepan at medium heat, add the chopped onion, the red and the green peppers, cover and cook until everything is done. Add the peeled tomatoes, and cook them ( 15 minutes ).Add the cumin, the bay leaves and some salt. Near the end, add the ground garlic. Add as much water as necessary. Before servir, prepare the plates with the sliced bread on them and pour the soup. This soup can be served cold or hot. Preparación: Calentar el aceite en una cacerola grande a fuego medio, añadir la cebolla troceada pimiento rojo y verde, tapar y cocer hasta que se poche. Se añaden los tomates pelados, se continua cociendo todo hasta que se hagan (unos 15 minutos aproximadamente). Añadir el comino, laurel y sal. Casi al final de la cocción, añadir el ajo machado. Ajustar la cantidad de agua. Antes de servirla, colocar el pan cortado en rebanadas en el fondo de cada plato y verter la sopa. Esta sopa puede tomarse caliente o fría.
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