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Cookbook: Peru recipes

Starters: Ceviche

Ingredients

2 pounds of white fish (mahi mahi is an excellent choice)
1 cup of lime juice
1 clove of crushed garlic
2 red peppers, diced
2 finely diced jalapeno peppers (to your preference)

Salt and pepper to taste

1 large onion, finely chopped
2 stalks of celery, finely chopped
Bunch of finely chopped cilantro
2 lettuce leaves per plate
12 to 16 corn on the cobs cut into 2 inch pieces cooked as usual
3 or 4 sweet potatoes, boiled and peeled
6 to 8 lemons cut in half and placed in center of table

Preparation

1. Wash and de-bone fish and cut in 1/2 inch chunks

2. Season with lemon juice, garlic, salt and pepper. Let it marinade for 1 hour

3. Add onion, jalapeno and red pepper, celery and cilantro. Marinade for 1 more hour

4. Serve on a bed of lettuce and add two pieces of corn on the cob and a portion of the sweet potatoes.

 Main cores: Lomo saltado

Ingredients:

1 lb sirloin or tenderloin, cut into bite size pieces
1 small onion, cut into strips
1 large tomato, cut into strips
1 large hot pepper, seeded and cut into strips salt
  pepper

2 cloves garlic, chopped
1/4 cup dry red wine
2 tablespoon lime juice
1/4 cup chopped cilantro

Preparation:

1. Place the cut meat in a bowl or dish, and season it with salt, pepper, a little bit of olive oil, lime juice, and chopped garlic. Let marinate for at least 20 minutes.

2. Sauté meat over high heat for a few minutes until meat is no longer pink. Lower temperature to medium and add first the onion. Cook, stirring for 1 minute and then stir in the tomatoes and peppers. Cook until the onions are tender.

3. Add the red wine and the cilantro. Cook for one more minute. Serve with white rice.

My food habits.

In Peru we ate four times a day, breakfast, lunch, tea and dinner.  Breakfast is usually at 8 a.m and weekends usually at 10. For breakfast we usually have, “Quinua with outflakes”, milk and    ....... juices with bread and cheese, also marmalade, olives, sausages, fried eggs.  Lunch at lunch we have are two courses. The first dish is a vegetable soup, chicken, meat, etc. and the second dish are stews, rice, potatoes, yuca,  fish and salads. Drinks are usually  tamarind  juice or maracuyá juice.

In the afternoon we  eat biscuits, cakes and fruit..

Dinner is a single dish and it  can be  soup.

 In Spain my food habits are In the morning take cereal with milk and drink a juice.

At 11: 30 break time as an always ate one fruit and one Bocatta.

At lunch time for example eat salads, meat, fish, spaghetti and soups

At snack time, I drink milk with tea and biscuits colacao.

At the dinner I took a soup that can be of vegetables.

Diversity of foods and cultures

Catalonia is known for the its diversity of cultures and also because  it offers  a great variaty of  culinary dishes.

Migratory movements have set eating patterns throughout history. In Spain, where the weight of the foreign population is increasing, there has been a phenomenon of progressive integration of various food cultures and the introduction of new foods by newcomers.

The food they consume immigrants in their countries of origin, presents a high intake of foods rich carbohydrates (rice, tubers like potato or cassava and corn cakes in Central and South America, couscous, rice and millet in Africa, rice and soybeans in Southeast Asian countries).

However, these new citizens are also influenced by the behavior and feeding habits of the host country. His ignorance on how to prepare dishes of their new place of residence, lack of practice for combining the different ingredients and mitigate it’s price, however, this influence, which drives them to make greater or lesser frequency to cooked food, that may prove even more affordable to their tight economy. On the other hand, have the ability to access candy, soda and other sugary products, something that is more difficult in their countries of origin. All these aspects might affect the medium and long term nutritional status of the immigrant, as is already happening with the Spanish population.

Catalan food

The Catalan diet is Mediterranean in nature, being used olive oil for frying, and a lot of milk and vegetables used, such as eggplant (aubergine), tomatoes, garlic and red pepper. It also uses bread and pasta, a wide variety of fish such as cod, anchovy and sardines, beans and chickpeas, and also a variety of meats, particularly pork, poultry and veal.

Foods from other cultures

Foods that seem exotic today are being gradually introduced in the domestic market and in a few years, given the abundance of recipes and experience in their development, everyday ingredients are Spanish diet, as has happened with many other "products of other cultures, such as potato and tomato, grown for hundreds of years, or pineapple and kiwi, the cultivation and consumption is more recent.

From Central and South America

It is becoming easier to find essential food market in the cuisine of Central and South America such as cassava or manioc, plantains and tropical fruits such as avocado, mango, papaya, coconut and bananitos, among others.

From Asia

Common in the Asian market and being introduced in the Spanish diet are variety of fruits (rambutan, litchi, cactus flower, mangosteen, orange kumquat or Chinese ...), also cultivated in many tropical countries of America and Africa, spices like curry , soybean and its derivatives (tamari, miso, tofu ...).

North Africa

Couscous is semolina wheat and names a dish representative of Muslim culture. A typical dish of couscous includes cooked meal, a stew of chickpeas, cooked vegetables and broth, and lamb or chicken, mainly. The ingredients are served separately. You could say that is equivalent (in terms of ingredients and presentation) to the traditional cooked, the couscous is like soup pasta and other ingredients are very similar to the ones in the stew.

Eastern Europe

The strips of meat kebabs, roast lamb or chicken served in a special bread (pita bread) and vegetables and sauces accompanied by typical, originating in Turkey are very consumed dishes in eastern Europe and in Arab countries, and Spain constitute a new form of fast food.

script

Presentation
Introduction

-Migration in Barcelona ( grafic)
-The influence of foreigners in the Catalan food.

Diversity of food in Barcelona

-Diferents restaurants in Barcelona
-"El Gran Dragón"
-"Kebab"
-Xemei
- "Fondes italianes"
- " Habbana vieja"
- Fast food
-Pazzta 920
and others...

-New and smaller foreign supermarkets.
-La Boqueria
-International exposure in Barcelona

Migration

Comeniusmigration

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OUR SCHOOL

our school

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