SAINTS DAY AND DAY
OF THE DEAD.
These celebrations take place on days November, 1 and 2. They are traditions of Catholic origin.
Saints Day reminds you of all people who do not have a recognized saint in the calendar.
The Day of the Dead is celebrated to remember the people who have died.
During these two days, families gather to eat together and make special meals: chicken with almonds, chicken in a chilindrón, porridge, rice pudding, fritters, sweet potatoes, French toast...
Then they go to the cemetery to visit dead relatives and arrange and decorate their graves.
These celebrations take place on days November, 1 and 2. They are traditions of Catholic origin.
Saints Day reminds you of all people who do not have a recognized saint in the calendar.
The Day of the Dead is celebrated to remember the people who have died.
During these two days, families gather to eat together and make special meals: chicken with almonds, chicken in a chilindrón, porridge, rice pudding, fritters, sweet potatoes, French toast...
Then they go to the cemetery to visit dead relatives and arrange and decorate their graves.
RECIPES
CHICKEN IN A CHILINDRÓN
Ingredients:
A chicken
several garlics
A few pine nuts
A bit of ham
A bay leaf
oil
Preparation:
You take a pot deep enough to get clean and chopped chicken. We fill the pot with water and heat it until it begins to boil. At that time we put into the pot ham and remaining ingredients. The stew will be ready when the meat is tender.
You take a pot deep enough to get clean and chopped chicken. We fill the pot with water and heat it until it begins to boil. At that time we put into the pot ham and remaining ingredients. The stew will be ready when the meat is tender.
CHICKEN WITH ALMONDS
Ingredients:
a chicken
garlic
an onion
The chicken liver
saffron
almonds
parsley
white wine
laurel
water
oil
Ingredients:
a chicken
garlic
an onion
The chicken liver
saffron
almonds
parsley
white wine
laurel
water
oil
Preparation:
We put the oil in a pot. We put the garlic and fry a little. Then put the onion and then the chicken and liver. We gilded almonds in another pan. Then we crush the garlic, almonds, parsley, chicken liver mixed with saffron and white wine. All this is put into the pot of chicken.
At that time we pour the water. We let boil for an hour or two.
We can accompany the chicken with chips.
We put the oil in a pot. We put the garlic and fry a little. Then put the onion and then the chicken and liver. We gilded almonds in another pan. Then we crush the garlic, almonds, parsley, chicken liver mixed with saffron and white wine. All this is put into the pot of chicken.
At that time we pour the water. We let boil for an hour or two.
We can accompany the chicken with chips.
PORRIDGE
Ingredients:
A bit of oil
Lemon peel
anise
crouton
A liter of milk
Half a kilo of flour
sugar
cinnamon
A bit of oil
Lemon peel
anise
crouton
A liter of milk
Half a kilo of flour
sugar
cinnamon
Preparation:
In a little oil, we fry bread, lemon peel and anise. Then we put the flour and roasted without allowing it to burn. Add the milk gradually, stirring constantly. Add the sugar and moves around until it forms a paste. Then add the croutons and decorate it with cinnamon.
In a little oil, we fry bread, lemon peel and anise. Then we put the flour and roasted without allowing it to burn. Add the milk gradually, stirring constantly. Add the sugar and moves around until it forms a paste. Then add the croutons and decorate it with cinnamon.
RICE
WITH MILK
Ingredients:
rice
milk
sugar
Lemon peel
Cinnamon
rice
milk
sugar
Lemon peel
Cinnamon
Preparation:
We put the milk in a pot and add the cinnamon and lemon peel. We let it boil. Then add the rice and cook for twenty minutes. We let cool the cooked rice and when to it is cool, we put over the cinnamon.
We put the milk in a pot and add the cinnamon and lemon peel. We let it boil. Then add the rice and cook for twenty minutes. We let cool the cooked rice and when to it is cool, we put over the cinnamon.
FRENCH
TOASTS:
Ingredients:
milk
sugar
cinnamon
bread
eggs
milk
sugar
cinnamon
bread
eggs
Preparation:
We heat the milk with some sugar and cinnamon. We then cut the bread into slices and dip it into the egg. We fry the bread in hot oil. Finally is coated with sugar and cinnamon.
We heat the milk with some sugar and cinnamon. We then cut the bread into slices and dip it into the egg. We fry the bread in hot oil. Finally is coated with sugar and cinnamon.
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