instal the last version for windows ice cream and cake games

Unlike their Italian counterparts, Spanish cooks don’t make much use of celery – apart from in a vegetable soup.Īcelgas are served sautéed with ham or rice, or stewed with chickpeas or potatoes. Dark green, they give real depth to a plate that might be otherwise lacking in colour. This bitter member of the chicory family makes for a great canapé – just load up each leaf with young creamy Cabrales cheese or other soft blue cheese. In Catalonia, try it with the Xató sauce made from almonds, hazelnuts, breadcrumbs and a dried nora pepper.

Elsewhere, you’ll find it steamed with other greens and then baked in the oven with a béchamel sauce.ĭid you know that endives are one of the trickiest vegetables to grow as they are actually grown first in a field and then re-grown in the dark? NB be careful when ordering endives on translated menus as the lettuce-like ‘escarola’ is often translated as endive as well as escarole and frisee. Courgette is a key component in Pisto Manchego, a Spanish ratatouille popular in Castilla La Mancha.Ĭucumber – just one of the key ingredients in gazpacho! photo credit: Ingredientes para el gazpacho via photopin (license) Often used in soups, it also doubles up as an alternative to pasta sheets in some lasagnas.

Instal the last version for windows ice cream and cake games