Monday, September 8, 2014

Vegetales a la plancha & spanish food culture

I thought this would be a nice opportunity to tell you about some European cooking traditions. Over the summer I lived with a spanish family and observed their eating habits.

They would usually have small breakfast. Like a glass of cocoa & a cookie or fruit. For lunch they would always have grilled vegetables (picture) and fish/seafood. Then they would have their traditional "Siesta" and sleep for the better part of the day.
Dinner time is really late for them, around 10pm. They might have a soup, rice dish, meat or fish accompanied by a salad.
They use a lot of Spanish Olive oil and plenty of Garlic.
This is well known as the Mediterranean diet and it's been linked to good health.
A few fishes that you will find in ANY Spanish Restaurants are: 
Paella, a massive 4 family sized Rice & Seafood dish served in a pan. Fideua the noodle version of Paella, Pamboli, which I will post the recipe to soon (it's basically toasted farm bread with garlic , Olive Oil Tomato Salt & Pepper), Tapas (a series of small appetizers) and
Gazpacho, a cold soup, basically a blended up salad heres the link to my recipe for it:
AND Vegetales a la plancha which is what I am going to explain in a second.

Spain, especially Mallorca (where I lived 7 years), has outstanding food and a lovely food culture.
So this is the "recipe" to Vegetales a la Plancha:

You take whatever Veggies you have lying around.
The ones most popular in Spain are Red bell pepper, eggplant, zucchini, mushrooms and asparagus.

As you can see I used Eggplant and asparagus as well as half a pear I had lying around. This is probably more french, but it taste so nice and refreshing among the hearty veggies.
You basically just wash them and chop them into flat long shapes.

Then you take a grilling dish like the ones I used, drizzle the veggies with olive oil and turn up the heat.

Lastly you add Sea salt & pepper and I personally gave it a touch of thyme.
It's so simple and so healthy & really tastes amazing.
Sometimes less is more.
On that note,

Buen provecho,


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