 Cheesecake with Red Fruits in Small glasses |
|
Sauces |
|
Inlets |
|
Salads |
|
Rices and Pastas |
|
Soups and Broths |
|
Vegetables |
|
Fish |
|
Seafood |
|
Birds |
|
Meats |
|
Desserts |
|
Wines and Waters |
Olives: Olives
Green pepper: Pepper, Chile.
Alcauciles: Artichokes, alcaucí
Pineapple: Pineapple
Wound: Roll or coiled.
Bilberry: Fruit in the shape of berries dark violet color
Vetches: Peas, petit pois, scads.
Avocado: Avocado, Avocado pear, Mashed avocado.
Auyama: Sweet pumpkin.
Apricot: Damascus, in Mexico: Apricot.
Bananas: Bananas.
Sweet potatoes: Sweet potatoes or sweet potatoes, sweet potato
Steak: Filet
Broccoli: Broccoli, Broccoli,
Brótola: Name of a fish
Bowl: Ladle or Bowl.
Bollito: Panecito. Pancito, sometimes sweet, others is said to the mass roll
Buseca: Tripe stew. Stew of Tripe
Cannelloni: Thick macaroon that is refilled; also fresh air is prepared with special mass. Or with Crepes (pancakes)
Khakis: Holy stick
Corncob or pip: Fruit bone
Cocotte: Molds for stove, generally, oval
Fish tail: Natural gelatine in plates
Costeleta: Rib steak
Scallion: scallion, chive.
It plates: It laminates for stove, salver for stove
Early: Green Jewish women, porotos green, beans, vainitas.
Clogs: Corn.
Peanuts: Peanut.
Brussel sprout: Brussels sprouts, Repollitos de Bruselas
Cabbage: Cabbage, Cabbage crepa.
Zuchini: Zuchinis.
Tripe: Tripe.
It drives crazy: Corn sheet.
Chicha: Drink prepared with the corn alcohol.
Costrón: Fried bread piece, crotón
Cream: Cream and there is of two types, for confectioner's or to mount for whipped cream, chantilly 35 % of greasy tenor and for the normal kitchen 18 % of greasy tenor
Crepes: Pancakes, very thin cake and blana of flour, milk, eggs, butter and sugar that eats up usually doubled with chocolate, jam and other sweet or salty ingredients. in Mexico they are called crepas
Curry: Carry
You drive crazy: Corn sheets
Champignons: Fungi, mushrooms, mushrooms
It plates: Plate or badge for stove
Charqui: Dried meat
Early: Green Jewish women
Clogs: Tender cob corn
Damascus: Apricot
Peach: Peach
Sandwich: Sandwich
Appetizers: Cold plates or plate of smoked, or of salting, tasty snacks, abrebocas, antigrassland, the Spanish covers are more inside what we would say the aperitifs, since something takes and is accompanied on a bread bit, and a little superficially, and the appetizer is more a plate to serve in the table while it is waited the main course.
Escalope: Thin steak of little thickness, which can become coated in breadcrumbs, milanesas in Argentinian
Escalopines: Thin filets of meat, which can do fillings to themselves or simply with sauces
Fariña: Thick manioc flour
Filet: Portion of meat or fish cut along
Beans: Bean, Jewish women, porotos, beans, beans.
Strawberry: Strawberry, strawberry, strawberries
Source: Plate in which the meals make use to take them to the table
Goose: Goose
Cow fat: Cow fat
Lard: Lard
Peas: Vetches
Beans: Broad beans
Hojaldrina: Preparation of oil and fat of well-worn cow, it is possible to replace for fat
Fungi: Champignons, mushrooms
Ham: Haunch
Lasañas: Pasta realized with mass of home-made pasta of wheat, egg and water, which is cut in the shape of wide tapes that are precooked, or without cooking, and that sometimes also come from wavy form, which serves to refill with meat and sauce bechamel.
Sole: Name of an eatable fish of delicate meat
Locro: Stew of trodden corn or of wheat, with meat, sausages and vegetables
Markets: Slices
Corn pilado: Ground corn and without bran
Peanut: Peanut
Fat: Butter. (obtained fat of the milk of the cow, beating it very much)
Margarine: Butter of vegetable fat
Mammee: Liquor prepared with the flower of the apricot American (damask). others say that it is of the fruit called Sapota, or sapote, meat of reddish brown color of beautiful and big black and sweet seed and aromatic flavor, of the family of the medlars
Marzipan: Almond pasta that is bought already prepared. Made sweet of pasta of ground almonds and sugar, cooked in stove. It is a specialty of the house of the Christmas epoch
Matambre or top: Meat piece vaccinates (rather thin) extracted between the leather and the ribs, which generally are prepared it refills.
Mussels: Seafood variety. Marine mollusk with the conch formed by two symmetrical, almost triangular and convex valves of black color, through which fixings live to the rocks for the filaments bisalt forming big colonies and whose meat is very valued.
Menu: Menu, Set of plates that form a menu
Mocha: Coffee
Sweetbread: I steal
Natilla: Dessert similar to the confectioner's custard, but lighter, pués does not take flour.
Tripe: Tripe, paunch
Turkey: Grappa, Turkey
Pig palette: Shoulder or shoulder
Avocado pear: Avocado, aguacote.
Streaky bacon: Bacon with filets of meat, bacon, bacon
Popes: Potatoes
Papaya: Fruto del Papayo oblong of yellowish meat looked like to a melon, of the cúal obtains an exquisite jam
Sideburn: Watermelon
Pejerrey: Fish of very white and delicate meat
Partridges: Similar to the quails
Porotos: String beans, beans
Cottage cheese: Ricota, white Cheese, Quesillo.
Radish: Wild radish
Rehearth: To fry a food of light form in oil or fat (butter) on slow fire and without water.
Cabbage: Cabbage
Track: Wheel, slice
Tenderloin: In the Spanish kitchen it is the loin of prepared pig, Tape of loin: almost always it belongs to glutton
Parmesan: The Parmesan known as Italy like Parmigiano-Reggiano, is characterized by his hard pasta and by his naturalness is done by milk of raw cow, what provides it with a big singularity, between them. This cheese is prepared by this basic element, and for his process of making and long time of healing, has a high calcium content and it is an ideal complement in many diets, in addition to favoring the intestinal flora creation.
To distinguish it and to verify that what you buy is really a Parmesan prepared in accordance with his handmade history, the Parmigiano has the name recorded to fire in his crust, surrounded with many brown points. This origin mark is endorsed by a new control that every 12 months ago and that bears the recording in his crust of a new oval stamp. If you have not chance of obtaining this so typical cheese, you can fulfill it with the Argentine Sardinian cheese. His flavor is very valued. And in other countries, it is a question of trying.
Small fruit tart: Tarteleta, made Mold of puff-pastry or broken mass, baked in the shape of bowl, sweet or salty Cake cooked inside this type of mold, example small fruit tart of cheese.
Tomato: Tomato
TOMATOES RAF: they have the hard skin, and a rough aspect and intensely shaded in green. There are tomatoes of an excellent quality as they are cultivated outdoors and not in places under hothouses, since one takes sweet and sour flavor, thanks to the neutral ph of the grounds where they are cultivated. They are of winter period, and of a little time. Although at present, the agronomists, have managed to do that his harvest period is longer, but not that's why, of better flavor. They appeared in Spain, and especially they are cultivated in Almeria, from the ninetiesGrapefruits: Grapefruit or class of grapefruit more expanded than the orange, and more acidic
Zuchinis: Zuchini
Zapallo: Pumpkin
SALT MALDON: She is the favorite of the creative cooks, it her became fashionable, Ferràn Adría. Anyway, in the today kitchens, there is used several different salt, of which they were used till now. The authentic salt Maldón is native to the Essex county, and it is a marine salt, scales, or of cristalitos type you laminate, and only it takes place in the certain years, since a few special conditions must happen so that one forms, in the surface of the salt works, the tiny brilliant flakes, which later are gathered from handmade form, hence his high price.
