Miracle Casa Huevos

Delicious Spanish Food: there is not one thing like the welcoming relief of a refreshingly chilled Gazpacho on a boiling hot summer’s day.

Gazpacho is a Miracle Food – Totally Mediterranean Diet

• Torrid weather causes body temperatures to rise; exuberant perspiration causes a loss of electrolytes and minerals
• Gazpacho alkalises and re-hydrates the body
• Electrolyte and vitamin loss is replaced
• Glucose levels are re-stablished aiding optimal energy levels

Gazpacho And it is Origins

Originally, it was the Romans who concocted a frequent drink-meal which was day-old bread, pounded with garlic, olive oil and anything available to heighten the flavour, texture and colour.

Tomatoes

Tomatoes were not share of the Spanish diet until Christopher Columbus encountered the West Indies in 1492 AD – believing to his dying day that he had found a westwards route to –> Asia. However, what the Spanish explorers saw and landed-on, was the Bahamas Archipelago.

Ancient and Modern Favourite Foods

Many each day ingredients, taken for granted, were added by historic events…

Famous Huevos Estrellados

Casa Lucio (in Madrid) specializes in a simple dish which brings a massive crowd day-in day-out, (this restaurant is so standard bookings are taken months in advance). The recipe “Huevos Estrellados” sounds rather exotic but in a literal sense means: smashed eggs.

Huevos Estrellados are eggs on chips. Both ingredients are cooked over a wood-burning stove, sustaining an even temperature.

The chips are fried in an enormous pan, not too fast, nor too slow in precious olive oil that covers them. The chips are not overcooked. When ready, the chips are placed in already-warm oval dishes.

The eggs – 3 eggs per percentage – are placed separately in another pan. Once the heat binds the eggs together and avoiding – before they genuinely fry – the eggs are flipped three times, so the yolks stay soft; at last the eggs are lain over the hot chips. One person works solely as the egg dicer. Warm yolks ooze over the sizzling-hot chips. The recipe “success secret” is each dish is served instantly.

The potatoes are of the New World origins: potatoes being the progressed element. Olive Oil is Ancient: (Phoenicians, Romans and Greeks) AND so are hens. It was the Phoenicians who introduced the hen to Spain. Chickens were basi tamed in India and China around 7,000 BC

Patatas Bravas

If you haven’t tasted Patatas Bravas, you haven’t eaten Spanish! Spain is one of Europe’s best potato consumers. Visitors to Madrid will find Restaurante Las Bravas (Álvarez Gato), this is a tapas bar specializing in Patatas Bravas: Provocative Potatoes or, the Spanish Bravado Potatoes.

Large sized potatoes are pre-boiled and then cubed. Then, they are fried to a golden colour and at long last smothered in the “Bravas” spicy tomato sauce.

The Bravas sauce is a sofrito: softened vegetables of tomatoes, garlic and onions with a teaspoon of powdered chilli pepper or 2 guindilla chilli peppers. The sauce has a dash of vinegar and a hint of sugar. It changes to it is characteristic orangey colour when the colorante: yellow food-colouring (cheap version of saffron) is added. The vegetable mix is puréed and served.

This dish is found Spain-over, the same as the Tortilla Española. It is a young dish (appearing firstborn 60 years ago) and became very general with university students. One wonders whether Paprika Pringles were not influenced from this very dish… The ingredients are modern, in particular the chilli pepper, which was another Columbus discovery.

Pimiento: Capsicum Solanaceous Genus was the male re-interpretation of Pepper – it was far more fiery than Pimienta: Piper nigrum L. (black, white or red pepper) which is why Columbus set sail in the basi place, to find another quicker-route to the Asian Spice routes.

Spanish Gastronomy is excellent. Andalucia specialises in Gazpacho, freshly fried fish, baby octopus, Galicia has Pulpo a la Gallega, there is an abundance of Scallops in Galicia: do you recognise why scallop shells tell apart Spain’s patron Saint? Asturias serves Fabada Asturiana par excellence, to be washed-down with Asturianan Sidra, Cataluña marries beans and sausages better than the rest of Spain, Crema Catalana is a dessert not to be missed, Valencia is the rice-bowl of Spain: Paella is best eaten in the Valencian region. Inland areas were lands where sheep grazed, Iberian pigs wandered over the Dehesa, eating healthful Holm oak acorns. Slowly cooked stews or oven-roasts became the specialities of Madrid and Castilla la Mancha.

Spain is a country blessed by a warm climate; fresh fruits and vegetables abound. Markets burst with colours and aromas. Ask any Spaniard his favourite dessert and the answer is: flan or fresh fruit. Wines in Spain are special. The mystery lies in the respective soils and their peculiar climate all of which combine to develop dissimilar wines that accompany Delicious Spanish Food.

Miracle Casa Huevos Pic

Miracle Casa Huevos Picture

Miracle Casa Huevos Pic

Miracle Casa Huevos Pic