By Carole Fahy
This fascinating cookbook bargains a variety of real delicacies from sunny Spain that features a wealth of meat, pultry, seafood, and vegetable dishes. listed below are recipes for such delectable fare as Gazpacho, Tortilla Espanola, Sardinas Fritas, and Sopa Inglesa. Full-color illustrations.
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Extra resources for Little Spanish Cook Book, A
The best Sangria is always homemade, but it can be bought ready-mixed.
The quantity of liquid determines the strength of the cup. The spices normally used in punch, especially cinnamon, are often added to give a tangy bite. The best Sangria is always homemade, but it can be bought ready-mixed.
Sangria can be made with varying alcoholic strengths and a variety of recipes, but invariably the basis of the recipe is a combination of fresh fruit and wine. A typical Sangria should have at least some fresh peaches, lemons, oranges and apples. These are sliced and placed in a large, specially-lipped jug, and a bottle of local red wine poured over the slices. Ice cubes and soda water or lemonade are added to top up the jug. The quantity of liquid determines the strength of the cup. The spices normally used in punch, especially cinnamon, are often added to give a tangy bite.