booklet o

s to Make It

Heat the oil in a heavy frying pan.
Add not-too-thiny sliced garlic.
Before the garlic turns brown, add
ubed ham and the slices of bread.
Saute them for a few minutes on
um heat.
Add the sweet pepper, followed by
water and salt. Bring to a slow boil.
for 5 to 10 minutes.
To poach the eggs, carefully break
into the soup one at a time.
Take out the poached eggs one at a
into soup bowls and then slowly
e the soup into each bowl.

GRILLED SIRLOIN • Steps

Ingredients • 1st:Mix
pepper
-3 pounds of sirloin steak
-1/3 cup of olive oil • 2nd:Pla
-2 cloves of garlic–minced bag.
Marina de:
-2 tablespoons of white wine vinegar • 3rd:Po
-1/3 cup of soy sauce and rub
-1/4 cup of honey
-1 spoon of black pepper • 4th:Pla
Container: and pla
-Small bowl and a resealable plastic an hour
bag
• 5th:Re
to come

• 6th: M
the gril

• 7th:Pla
approx
for ano
desired

• 8th:Wh
into a s
heat an
sauce f

• 9th:Re
for five

to make it:

x the oil, garlic, vinegar, soy sauce, honey, and
together in a small bowl.
lace the sirloin steaks in a large resealable plastic

our the marina de into a plastic bag, shut the bag,
b the marina de around over the steaks.
ace the bag with the steaks inside a casserole pan
ace everything into there frigerator for an hour or
r and a half.
emove the pan from the refrigerator and allow it
e to room temperature.
Meanwhile, heat the grill to medium heat and rub
ll with cooking oil.
ace steaks on the grill and cook for
ximately 6 minutes; then flip the steaks and cook
other 5-6 minutes or until the steaks reach your
d doneness.
hile the steaks are grilling, pour the marinade
sauce pan and bring it to a boil; then reduce the
nd simmer until it thickens. It makes a perfect
for the steaks.
emove the steaks from the grill and allow to rest
e minutes before serving.

ROSCÓN DE REYES
This traditional
Spanish sweet bread is
eaten on Kings' Day,
celebrating the Three
Kings' visit to the baby
Jesus. A porcelain
figure of a king or
baby Jesus is baked
into the bread. Who
ever gets the piece
with the figure inside
has to make the cake
the following year.



CHRISTMAS CUS

• During the first half of December p
a Christmas tree and the most typ
represents the scene of the Bible
characters that appear are San José,
who take presents to Jesus, an ox an
with more characters even real peo
sing Christmas carols in the street
that is money.

STOMS IN SPAIN

people start decorating their houses with
pical thing is The Portal of Belén. It
when Jesus Christ is born. The main
, the Virgin Mery, the Three Wise Men
nd a mule. Some people make big ones
ople represent this scene. Some people
or in houses and ask for el aguinaldo

• Families meet the 24th of Dece
some of them give presents to
Christ was born or just as if it
family does is give presents the 6
that that day the Three Wise Me
Jesus Christ. Milk, cheese and b
that the Wise Men eat before the
houses.

ember to have dinner together and
each other celebrating that Jesus

t was Santa Claus but what every
6th of January because it symbolizes
en went to Belen to give presents to
biscuits are usually left that night so
ey continue giving presents in other

• The 31st of December famili
king gives a speech. Some
everyone eats 12 grapes, on
Puerta de Sol of Madrid mark
good luck in the New Year.

• The 5th of January there are
villages of Spain. People wea
candies.

ies have dinner together and the
minutes before it´s 12.00p.m.,

ne every time the clock in the
ks. That´s supposed to give you

rides in most of the cities and
ar different costumes and throw

Spanish legen

• THE SANTA COMPAÑA
• The Santa Compaña is one of the

most famous legends of northern
Spain. The Santa Compaña is a
nocturnal procession of dead souls
that have not yet been able to
resolve their pending issues and
wander through purgatory. The
legend says that each spirit carries a
little candle and there is also a
living person march with a cross
and a cauldron with holy water. The
dead do not let him rest and he has
to lead his entourage every night.
The mortal does not remember
anything when he wakes up, but his
health deteriorates until death, when
this happens he joins the group of
souls.

nds and myths

Spain is a country with a huge history,
and that has host many different
people as celts, Cristians, Jews,… So it
has a huge range of legends and myths
that come from the different cultures.
This are some famous ones:

• LA GUAJONA
• It is said in the Eastern part of

Spain , la Guajona, an old lady
with only one teeth,goes from
home to home and if you’ve been
bad she will bite you with the

teeth until you die.

Christmas menu

Starters

Grilled prawns
Slices of ham
Foie

Main dishes

Fish soup
Stuffed capon
Roast lamb
Stuffed hake

Desserts

Nougat
Polvorones and mantecados

Drinks

Champagne
Cava
Red wine
Leyre Alonso 4C

FISH SOUP

Ingredients (4 people)

 100 gr of onion, very thinly chopped.
 1 garlic clove very thinly chopped.
 2 spoonfuls of parsley thinly chopped.
 2 spoonfuls of olive oil.
 200 g of tomatoes, thinly chopped.
 150 g of carrots, chopped.
 1 big leek, chopped up in slices.
 1 spoonful of tomato paste.
 300 ml of vegetable broth.
 500 ml of fish soup broth.
 200 ml of white wine.
 A little bit of lemon.
 1 teaspoonful of salt.
 Black pepper to taste.
 350 g of any white fish, or a mixture of various fishes.
 4 cooked prawns.

Method

 In a large saucepan, add the olive oil and heat over medium heat.
Sauté onion, garlic and parsley for 2-3 minutes, until they´re tender
and brown.

 Add the tomatoes, carrots and leeks, mix everything and continue
sautéing for 5 more minutes.

 Incorporate tomato paste, fish broth, vegetable broth, white wine, the
lemon, the salt and the pepper (basically all ingredients other than
fish and seafood). Mix and bring to a boil.

 Once it breaks to boil, reduce the heat, and let it simmer for 15
minutes, stirring occasionally.

 After the time, add the pieces of fish and prawns, and let them cook
for 5 minutes more.

 We serve individual dishes by placing a prawn on each plate.

LEG OF ROAST LAMB

Ingredients:

 2 kg leg of lamb or hogget
 1 bulb of garlic
 ½ a bunch of fresh rosemary
 1.5 kg potatoes
 1 lemon, olive oil, mint sauce, 1 bunch of fresh mint.
 1 teaspoon sugar, 3 tablespoons wine vinegar.

Method

1. Remove the lamb from the fridge 1 hour before you want to cook it,
to let it come up to room temperature.

2. Preheat the oven to 200ºC/gas 6 and place a roasting dish for the
potatoes on the bottom.

3. Break the garlic bulb up into cloves,then peel 3, leaving the rest
whole. Pick and roughly chop half the rosemary leaves. Peel and
halve the potatoes.

4. Crush the peeled garlic into a bowl, add the chopped rosemary,
finely grate in the lemon zest and drizzle in a good lug of oil, then
mix it together.

5. Season the lamb with sea salt and black pepper, then drizzle with the
marinade and rub all over the meat. Place on the hot bars of the oven
above the tray.

6. Parboil the potatoes in a pan of boiling salted water for 10 minutes,
then drain and allow to steam dry. Gently toss the potatoes in the
colander to scuff up the edges, and then tip back into the pan.

7. Add the remaining rosemary sprigs and whole garlic cloves to the
potatoes, season with salt and pepper, and then drizzle over a good
lug of oil. Tip the potatoes into the hot tray and place back under the
lamb to catch all the lovely juices.

8. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour
30 minutes if you like it more well done.

9. Meanwhile, make the mint sauce. Pick and finely chop the mint
leaves, then place in a small bowl. Mix in the sugar, a good pinch of
salt, 1 tablespoon of hot water and the vinegar.

10.When the lamb is cooked to your liking, remove from the oven and
leave to rest for 15 minutes or so. Carve and serve with the roast
potatoes, mint sauce and some seasonal greens.

ROASTED CAPON WITH SAGE

STUFFING

Ingredients:

 1 (7-8-lb.) capon
 7 tablespoons of butter, softened
 Leaves from 1 bunch fresh sage
 Salt and freshly ground black pepper
 1⁄2 lb. slab bacon, cubed
 1 small yellow onion, peeled and chopped
 Grated zest from 1 lemon
 4 cups day-old bread cubes

Method

 Preheat oven to 350°. Loosen skin from capon breast by starting at
the neck and sliding your hand under skin, being careful not to tear
it. Rub 2 tbsp., of the butter under skin, then tuck 6-8 of the sage
leaves under skin. Rug capon all over with 3 tbsp. of the butter and
season generously inside the cavity and out with salt and pepper. Put
capon on a rack set inside a roasting pan and set aside. Chop
remaining sage and set aside.

 Put bacon into a large skillet and fry over medium heat, stirring
often, until lightly browned, 10-12 minutes. Transfer with a slotted
spoon to a large bowl. Add onions, reserved sage, and lemon zest to
skillet and cook, scraping browned bits, until soft, 3-5 minutes.
Transfer with slotted spoon to the same bowl. Melt the remaining 2
tbsp. of the butter in a skillet; add bread cubes and cook, stirring,
until pale golden and crisp, 5-8 minutes. Transfer with slotted spoon
to the same bowl and mix well. Adjust seasoning. Spoon stuffing
into capon cavity.

 Roast capon until internal temperature of thigh reaches 165°, about 2
1⁄2 hours. Remove capon from oven, loosely cover with foil, and set
aside to let rest for 10 minutes before carving. Serve with stuffing.

Fish soup recipe

• 100 g of onion, very finely chopped
• 1 garlic clove finely chopped
• 2 tablespoons finely chopped parsley
• 2 tablespoon of olive oil
• 200 g of tomatoes, finely chopped
• 150 g of carrots, finely chopped
• 2 small leeks (or 1 large), cut into slices
• 1 tablespoon of tomato paste
• 300 ml of vegetable broth
• 500 ml of fish stock
• 200 ml white wine
• 1 splash of lemon juice
• 1 teaspoon salt
• Black pepper to taste
• 350 g of monkfish, hake or other whitefish, or a mixture of several
• 4 cooked prawns to decorate

1. In a large casserole, add the olive oil and heat over medium heat.
Sauté onion, garlic and parsley for 2-3 minutes, until tender and
brown.

2. Add the tomatoes, carrots and leeks, mix everything and continue
sautéing for 5 more minutes.

3. We incorporate all the ingredients apart from the fish and seafood.
Mix and bring to a boil.

4. Once it breaks to boil, reduce the heat, and let it cook over low heat
for 15 minutes, stirring occasionally.

5. After the time, add the pieces of fish and prawns, and let them cook
for 5 minutes more.

6. We serve individual dishes by placing a shrimp on each plate.

Roasted Lamb recipe

• 1 leg of lamb of approx. 1.5 Kg.
• 1 glass of water (150 ml)
• Salt (to taste)
• Garnish: lettuce, tomato and onion

1. The first thing we will do is preheat the oven to a high
temperature, about 250 º C. So that when you put the lamb does
not have to cook starting from a cold environment. Heat up and
down.

2. In addition we will put a vessel or container that holds well the
heat of the oven full of water. So we're going to get moisture in
the oven, which will go great for the lamb.

3. We salt the meat well on both sides. Place the leg in a clay or
ceramic casserole, with the inner side up.

4. Even if you stick out a little do not worry because during the
baking will decrease in size.

5. If you do not disponéis this container, you may be able to cook it
on the oven's metal tray. Although in this case I recommend
putting some butter in the water. This will evaporate more
slowly and we will not have to replenish it.

6. We lower the oven temperature to 160 º C, remember that it
must have heat up and down without air.

Roscón recipe

• 400 g of fluor force
• 70 g of butter at room temperature
• 100 g of sugar
• 2 eggs
• 20 ml of rum (liquor)
• 100 ml of warm water
• 30 ml oh milk
• 1 orange zest
• 20 g of pressed yeast
• Orange blossom water 1/2 teaspoon
• Salt
• filleted almonds
• Candied fruit
• Granulated sugar

1. We started putting in a large bowl 350 g of flour, we make a hole
in the center and add the sugar, the yeast dissolved in the warm
water, rum, milk, orange zest, blossom water and butter. Mix
lightly and add one of the eggs and the pinch of salt and knead.

2. We form a ball with the dough and we make a hole in the center.
Carefully, we are stretching and enlarging, shaping the Roscón.
Put it on a baking tray, in a warm place and let it weigh for at
least an hour. Preheat the oven to 200 º C.

3. While we paint the Roscón with the other beaten egg and
decorate it with the candied fruit, the filleted almonds and
granulated sugar. Finally, bake the Roscón for 15 to 20 minutes
at 200 º or until the surface is golden. Let it cool down slightly
before you taste it.

6)Beat flour mixture until it is elastic and smooth. Beat in the butter-sugar mixture and
mix until the dough is smooth. The dough should be formed into a ball, then covered
with oiled plastic wrap. Cover the bowl with a kitchen towel and leave it again in a
warm place and allow to rise until doubled in size. This will take approximately 1.5
hours.

7)While you are waiting for the dough to rise, grease a large baking sheet with
vegetable shortening and set aside for use later. If you will use a baking stone, no need
to grease it.

8)Once the dough has doubled, remove plastic wrap and punch dough down. Lightly
flour a clean counter or cutting board and place dough on it. Knead for 2 to 3 minutes.
Then, using a rolling pin, roll dough into a long rectangle, about 2 feet long and 5 to 6
inches wide. Roll the dough on the long side into a sausage shape.

9)Carefully place the dough onto the large baking sheet or stone and connect the ends
together, forming a ring. If you will hide a bean or a small foil-wrapped, ceramic
figurine in the cake, now is the time to tuck it under the dough. Cover with oiled plastic
wrap again. Leave in a warm place and allow to double in size. This will take about 1 to
1.5 hours.

10)Heat oven to 350 F. Lightly beat the egg white in a bowl. Uncover the dough and
brush the top of the cake. Decorate the ring with the candied fruit pieces. Push them
into the dough slightly so that they do not fall off.

11) Place in oven and bake for about 30 minutes or until golden. Allow to cool on a
rack before serving.

By: Lidia Sevillano.

CAMPANA SOBRE CAMPANA English
Spanish
Campana sobre campana,
Campana sobre campana bell and one,
Y sobre campana una look out the window,
Asómate a la ventana see the Child in the crib.
Verás al niño en la cuna
Bethlehem, bells of Bethlehem,
Belén, campanas de Belén that angels play
Que los ángeles tocan what new you bring me?
Qué nuevas me traéis?
Incorporated your flock
Recogido tu rebaño where you shepherd?
A dónde vas pastorcito? I'm taking the portal
Voy a llevar a l portal cottage cheese, butter and wine.
Requesón, manteca y vino
Bethlehem, bells of Bethlehem,
Belén, campanas de Belén that angels play
Que los ángeles tocan what news you bring me?
Qué nuevas me traéis
Campana sobre campana,
Campana sobre campana bell and two,
Y sobre campana dos look out that window,
Asómate a la ventana because God has born.
Porque está naciendo Dios
Bethlehem, bells of Bethlehem,
Belén, campanas de Belén that angels play
Que los ángeles tocan what new you bring me?
Qué nuevas me traéis?
Campana sobre campana,
bell and three,
on a Cross at this time,
Children will suffer.

Bethlehem, bells of Bethlehem,
that angels play
what new you bring me?

Christmas, Christmas

Christmas, Christmas
Today is Christmas.
With bells this day
We must celebrate
Christmas, Christmas
Because I was born
Last night, Christmas Eve,
The child Jesus.

SILENT NIGHT IN SPANISH
NOCHE DE PAZ
Noche de Paz, Noche de Amor
Claro el Sol, brilla ya
Y los ángeles cantando están
Gloria a Dios Gloria al rey Celestial
Duerme el Niño Jesús,