CARE FOR THE ENVIRONMENT

AT SCHOOL

ZAKLADNA SKOLA. PIESTANY. SLOVAKIA.

E.B.I. DE APULIA. PORTUGAL.

C.E.I.P. DE LOURIDO, POIO, SPAIN.

Hello. I´m Xurxo. I know

you. I was speaking with you

about my village and my school.

I hope you have enjoyed.

Well; now, I want to talk you about

Galician Gastronomy.

In Galicia we have a very varied

cooking. Here you can see many

products we use to make our

foods. They have a very

good quality.

Caramel

Spanish Tortilla with onion and sausage

Cake

Creppes

Cheese Cake

Roasted fish

Caramel

Marmelada

Cake

Even students smallers are very

good cooks.

And now there are some typical

recipes of Galicia. They include

meat, fish, shellfish and

desserts. Enjoy them!

“PULPO ESTILO FERIA”

“OCTOPUS “

Ingredients:

1 octopus

Potatoes

Sweet and hot paprika

Salt

Olive oil

Preparation:Preparation:

Put the octopus in the freezer for 24 hours

after cleaning it.

Take the octopus out to defrost.

Boil enought water for the octopus.

Submerge the octopus 3 or 4 times, to scald it

basically.

Bring the water back to a boil; place the

octopus in the pot for 45 minutes.

Remove the octopus from water and slice

diagonally into thin and slices with scissors.

Cut the potatoes into thin slices

Boil them in the same water where you boiled

the octopus.

Take the potatoes when they are tender and

place them on a wooden plate

Put the octopus on them potatoes slices

Liberally sprinkle hot paprika and sea salt over

all and drizzle with olive oil.

Enjoy your “pulpo estilo feria”!

“Centollo ”

Galicia is famous for the

seafood. One of the most

popular is the “centollo”. It´s

called “King of the shellfish”.

Ingredients:

Centollo, spider crab.

Water

Bay leaves

salt

Preparation:

Put the dead crab in a pot of boiling water.

Add 6 bay leaves, salt inside the pot while

cooking.cooking.

Boil for 30 minutes

Take it out of the pot

Let it cool down

Eat inmediately after cooking

Enjoy the “centollo cocido”!

Empanada

DOUGH

Ingredients:

500 gr of flour

250 cc of warm water

100 cc of oil

25 gr of baker´s yeast

Salt

Preparation:

Introduce the flour in a bowl.

Maka a hole with a spoon in the centre and add the

yeast and the water.

Add oil and salt and continue removing the mixture.

Blend slowly with a wooden apoon and then begins to

knead by hand on a smooth surface.

Form a ball and let it stand covered with a cloth for a

half an hour.

There are many varieties of

“empanada gallega”. It is typically

filled with seafood (tuna, octopus,

scallop and cod fish) or meal (pork,

veal, chicken).

half an hour.

FILLING

Ingredients:

Main ingredient: meat or seafood

2 onions

1 red pepper

1 tomato

4 table spoon of oil

2 table spoon of white wine

Salt

Paprika

Preparation:

Chop the onion and pepper into small pieces.

Heat the oil in a pan, add the main ingredient (meat or

seafood) and sprinke with salt.

Add the onions and pepper and cover, reduce the heat.

Stir in tomato, white wine and paprika.

Preheat the oven to 350º

Divide the dough in half

Place one portinon of the dough on a oven tray

Add the filling

Place remaining portion over filling and pierce it to let

air escape during the baking process. Bake about 30-35

minutes.

“Caldeirada” is a traditional fish boil in galician cook. It is made

with diferent fishes, boiled together in the same pot. It is a plate

you have to eat hot, very simple to prepare and is eaten by

fishers of Atlantic Coast.

Caldeirada de pescados

Ingredients

Slices of fish: hake, angler fish, turbot, etc

4 medium potatoes

1 Onion

4 cloves of garlic

2 tablespoons of paprika

1 tomato

1 red pepper

1 bay leaf

oil, vinegar and salt

1 can of peans

Preparation:

Chop the tomatoes into small cubes.Chop the tomatoes into small cubes.

Peel and cut the onion and potatoes in thick slices.

In a large saucepan put 1 liter of cold water and

add the tomato, onion, potatoes and bay leaf,

season and let boil over medium heat with the

covered pan.

Meanwhile add oil and garlic cut into strips in a

frying pan.

Remove the pan from the fire.

Add paprika and a bit of vinegar onto the pan with

the garlic.

Use a wooden spoon to mix.

Strain the garlic and keep the remaining pieces.

Add the fish to the loiling water and cover it for 15

minutes.

Mix all the ingredients in the pan and decorate

with the pieces of pepper.

Cover it and wait for 2 minutes.

Eat and enjoy the “caldeirada”!!!!

Mmmm!

Great animal!

Richada

Ingredients

500 gr. of veal

2 cloves of garlic

PEREJIL PICADO,

½ glass of olive oil

½ glass of white wine

Salt

Parsley

Paprika

Preparation:

Season the meat with garlic, parsley, saltSeason the meat with garlic, parsley, salt

and paprika.

Heat the oil in a pan.

Cut the onion and cooked it.

Add the meat in a small pieces.

Cook on low heat adding the white wine

until are done.

You can add fried potatoes.

Enjoy the “richada”!

“Lacón con grelos” is a galician

typical food in Carnival. We use

eat “lacón con grelos” in family

parties in carnival.

Ingredients:

4 slices of lacón, 6 cm. thick (front

leg of the pork)

3 bundles of turnip tops

8 potaotes

2 chorizos (pork sausages)

Preparation:

Lacon con grelos

Set the meat in cold water the day before.

Boil the meat for two hours.

Place the meat on a plate.

Peel the potatoes

Place the potatoes, the pork sausages and

the turnip tops in the same water for 30

minutes.

Serve all together with the meat.

Eat and enjoy!!!

“Lacón” is

the front leg

of the pork.

“Filloas” is a traditional dessert

in Carnival Time. You can put

cream, honey or jam on them.

Filloas

Ingredients

6 eggs

½ kg. of flour

1 l. of milk

6 table-spoon of sugar

Salt

1 piece of fatty bacon

Preparation:

Beat the eggs with the milk and sugar in a bowl.

Add a pinch of salt.Add a pinch of salt.

Incorporate the flour until it is well mixed.

Grease a frying pan with a piece of bacon.

Put the required mixture into the frying pan to cover

the bottom.

When each “filloa” has solidified and brown a little, turn

it over to brown the other side.

“Orejas” is other typical dessert.

Usually we eat them in Carnival.

Familiar food in carnival have

“orejas” as dessert. They are

delicious.

Orejas

Ingredients:

500 gr. of flour

3 eggs

150 ml og milk

100 gr of melted butter

50 gr. of pork lard

Zest of lemon

Salt

Preparation:

Mix all the ingredients in a boul with a wooden

1

Mix all the ingredients in a boul with a wooden

spoon.

The dough should be a little salt.

Let it sit for 30 – 45 minutes.

Use a roller to extend the dough on a flat

surface. Make sure the surface has flour so the

dough doesn´t stick.

Cut the dough in small pieces like the picture 1.

Fry the dough in oil.

Once the dogh looks cooked, place it on a

plate.

Sprinke some sugar

Eat and enjoy!!

2

3

It´s also called “St. James Cake”,

it´s an almond cake named in

honor of the apostle.

Tarta de Santiago

Ingredients:

2 cups ground almonds

¾ cup flour

1 ¼ cup sugar

4 eggs

8 table-spoon butter

½ table-spoon baking powder

½ cup water

Zest of 1 lemon

Powdered sugar

Preparation:Preparation:

Blanch almonds, grind them until fine in a

grinder. Set aside.

Heat oven to 350 F degrees. Grease a round

cake pan.

In a mixing bowl beat eggs and sugar. Add

butter, flour, baking powder and water.

Continue beating (you can use an electric

hand mixer).

Pour the mixture into a cke pan.

Bake for about 45-50 minutes.

Alow to cool.

Decorate with powdered sugar.

Decoration.

The way to decorate the “Tarta de Santiago”

is to sprinkle powdered sugar around a cut-

out of a cross (place the cross in the centre).

In my school, students made

activities about healthy diet.

Here we are our cookers …

http://www.pescaderiascorunesas.es/productos/mosaico/index.php

In this we page you have fishes and shellfishes photos. In each photo

you can know something about them.

http://www.pescaderiascorunesas.es/gran_cocina/index.php

Here you can see a lot of recipes.

http://www.pescaderiascorunesas.es/productos/encocina/preparaciones/

How each fish is cleaning; and more.