2. A recipe for success

Lee este diálogo entre Olga y Mary. La cena está lista y las dos amigas comen pizza y charlan de recetas de cocina tradicionales:

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Olga: Mary! Hurry up! The pizza is ready. Do you want to taste it?

pizza
Imagen en Pixabay de Nerthus bajo licencia CC0

Mary: Pizza! I love it. Did you make the pizza yourself?

Olga: Yes, I did it on my own. I have even made the dough. It is 100% homemade.

Mary: Let me try a piece...hummmm...lovely! It's simply delicious. Is the recipe yours?

Olga: No, it isn't mine. I found it on the Net. It's a Gordon Ramsay's recipe.

Mary: You made it perfectly well. Congratulations! By the way, Olga, do you know how to cook any traditional dish from your homeland, Córdoba? I love Mediterranean cuisine.

Olga: Of course, I do. What kind of dishes are you interested in? Maybe a vegetarian dish?

Mary: You know I love vegetables. One day, I heard about a vegetarian dish called "salmorejo". A friend of mine was on holiday in Andalusia and tasted it. He told me that it was delicious.

Olga: Salmorejo? Are you joking? It is one of my favourite dishes and I can make it for you if you want.

Mary: Thank you, Olga. It would be great. And, could you show me how to cook it?

Olga: That's not a problem. Do you have pencil and paper? Take note!

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A continuación, vas a ver la receta del salmorejo que Olga le explicó a Mary. El formato de las recetas en inglés es igual que en castellano. Tiene dos partes claramente distinguibles: los ingredientes y el método o elaboración. Opcionalmente, puede haber una tercera parte con algunos consejos (tips). Fíjate en la receta:

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My favourite dish

Salmorejo

(chilled tomato soup)

Ingredients

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  • 6 tomatoes, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup vinegar
  • 1 cup extra virgin olive oil
  • 1 tablespoon salt
  • 2 day-old Spanish bread rolls, about 3 ounces each, torn into pieces and soaked into 1 cup water for 10 minutes, or 2 fresh rolls, torn into pieces
  • 1 egg yolk (optional)
  • 3 hard-boiled eggs, peeled and finely chopped
  • 3 ounces spanish ham, finely chopped

salmorejo

Imagen en Flickr de Javier Lastras bajo licencia CC

Method

First, in a large bowl, combine the tomatoes, garlic, vinegar, olive oil, salt, and soaked bread and mix well.

Secondly, add the tomato mixture to a blender or food processor and process at high speed until smooth. For an specially smooth texture, pass the pureed mixture through a food mill fitted with the medium plate, and then, if desired, return it to the blender or processor, add the egg yolk, and process until well incorporated.

Then, transfer to a bowl, cover, and refrigerate for at least 4 hours, or until well chilled.

Just before serving, taste the soup and adjust the seasoning with salt.  Ladle into chilled soup plates, garnish with the chopped eggs and ham, and serve.

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Tip

There is nothing more Spanish than jamón serrano. In this country ham is a national treasure. Cured for at least a year, it has a much deeper flavour and firmer texture than its closest relative, Italian prosciutto. Serve as a 'Tapa' with cheese and olives, or in your favourite Spanish recipe.

Receta adaptada de http://www.spain-recipes.com/

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VOCABULARY HELP:

 

bowl: bol, cuenco.

chopped: picado/a

cloves garlic : dientes de ajo

bread rolls: bollos e pan

ounces: onzas (30gr aprox.)

soaked: empapado/a

egg yolk: yema de huevo

hard-boiled eggs: huevos duros

blender: batidora

mill: molinillo

chilled: refrigerado

garnish: acompañar (guarnición)

Ladle: servir con cucharón

Pregunta Verdadero-Falso

Ahora realiza estos ejercicios de verdadero/falso para ver si has entendido bien la receta de arriba:

Pregunta 1

Egg yolk is an obligatory ingredient to make salmorejo.

Pregunta 2

The first step is to add the tomato mixture to a blender or food processor and process at high speed until smooth.

Pregunta 3

You must cover and refrigerate the mixture for a minimum of 4 hours.

Pregunta 4

Salmorejo is accompanied with chopped eggs and ham.

Pregunta 5

Italian proscuitto is as firm as Spanish cured ham.

Analicemos paso a paso cómo expresarnos en una receta de cocina. Veamos cómo redactar correctamente cada una de su partes: ingredients, method y tips.

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1. Ingredients

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Para este apartado, vamos a usar un formato de lista. Colocaremos cada uno de los ingredientes y sus cantidades de forma esquemática. Nunca usaremos oraciones completas, sino sólo los nombres de cada ingrediente y su cantidad. Veamos un ejemplo sobre un plato típicamente británico los muffins (magdalenas o panecillos dulces):

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2 cups whole milk, warmed to 115º

2 tablespoons sugar

2½ teaspoons (one ¼-ounce packet) instant dry yeast

5 cups  flour

1½ teaspoons salt

4 tablespoons unsalted butter

1 egg

½ cup semolina flour, divided, for dusting

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Otra característica del lenguaje utilizado en esta parte de la receta es que se eliminan todas las palabras que no sean necesarias. Por ejemplo, las preposiciones:

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Two cups of whole milk >>> Two cups whole milk
Two tablespoons of sugar >>> Two tablespoons sugar

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2. Method

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Esta es la parte en la que explicamos los pasos a seguir. Usaremos verbos en imperativo para dar las instrucciones necesarias. Necesitaremos cierto vocabulario específico sobre los procesos culinarios (cortar, picar, moler, mezclar, añadir, cocer, hornear...). Puedes visitar esta web si alguna vez necesitas redactar una receta. Pero de momento no te vamos a pedir que te aprendas todo esto. Tan sólo que sepas dónde encontrarlo si alguna vez te hace falta.

Si la receta tiene distintas fases (preparación, procesamiento, emplatado...) usaremos un párrafo distinto en cada una de ellas. Además, ordenaremos todos los pasos usando conectores de secuencia (first, second, third, then..) o numeración (1, 2, 3...). Fíjate:

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1. In a small bowl, mix the milk, sugar and yeast, then let rest until foamy, 10 minutes.

2. In a medium bowl, mix the flour and salt, then set aside.

3. In the bowl of a stand mixer, add the milk mixture, flour mixture, butter and egg. Knead the dough on medium speed for 5 minutes. Move the dough to a large greased bowl, cover with plastic wrap and allow to prove in a warm place until it has doubled in size, 1½ hours.

4. Flatten the dough and divide into 16 even round balls. Roll out the dough balls to circles. Sprinkle some of the semolina flour pan, then place the dough balls on top. Sprinkle again with more semolina flour and cover with parchment paper. Allow the muffins to prove for 30 minutes more.

5. Heat a large griddle over low heat, melt a small dab of butter and cook the muffins until the tops are golden brown and the insides are light and fluffy, 7 minutes per side.

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Tips

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En esta última sección del texto, no existen normas o convenciones de estilo en cuanto al lenguaje se refiere, aunque debemos evitar formas verbales personales, siendo preferible usar el imperativo y las expresiones nominalizadas. Es decir, no usar pronombres personales (you, etc) sino infinitivos y participios de presente (verbos en -ing).

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If serving immediately, eat as they are. If not, let them aside to completely cool and keep them in a plastic bag.

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Es preferible la expresión que hemos subrayado, en lugar de decir:

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If you are going to serve inmediately, eat as they are...

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Importante

A RECIPE STRUCTURE

La estructura de una receta

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1. Ingredients

Se redacta en forma de listado.

El lenguaje se simplifica eliminando todo lo superfluo.

Incluye las cantidades o medidas.

2. Method/elaboration               

Se explican los pasos a seguir en la preparación de la receta.

Se usan verbos en imperativo.

Se ordenan los pasos con conectores de secuencia (first, second,  third, then...) o numeración.

Se usan distintos párrafos si hay distintos momentos dentro del proceso (preparación, elaboración, emplatado...)

3. Tips

Son consejos que se ofrecen para personalizar nuestra receta o adaptarla a nuestras necesidades.

El lenguaje debe ser impersonal.

Para terminar con este apartado, vas a realizar un ejercicio en el que te daremos partes de distintas recetas de cocina. Deberás indicar con cuál de las tres partes de la receta se corresponden (ingredients-method-tip) y de qué plato se trata. ¿Te atreves?

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Actividad desplegable

En los siguientes fragmentos de recetas de cocina, indica en qué parte de la estructura de una receta se encontrarían y también a qué platos se refieren.

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FRAGMENTS PART OF THE RECIPE NAME OF THE DISH
4 eggs
15 new potatoes
2 onions
3 tablespoons olive oil

Divide the yoghurt between two small bowls. Scatter the banana on top.

Sprinkle with seeds or nuts and serve.

Serve in pieces as a snack or starter, or as a main course with a light green salad and some mayonnaise.
Eat with sangria.
Jamón serrano is a Spanish ham similar to prosciutto – which you could use instead, although it is a bit more expensive.
½ cup uncooked Valencian Rice per person or 1/3 cup if using Bomba
1 cup chicken stock per person
5 threads saffron per person dissolved in a little white wine
4 tablespoons, or more, olive oil, to cover bottom of pan
1 piece of chicken, such as a thigh, per person
½ to 1 soft chorizo, such as Bilbao or Palacios, per person
½ teaspoon Spanish sweet pimenton (paprika) per person
1 clove garlic per person, minced
¼ cup chopped onion per person
⅛ cup grated tomato (cut in half, grate and discard the skin) per person
2 shrimp or prawns per person
2-4 small clams and/or mussels per person
The easiest way to peel tomatoes is to boil water in a medium saucepan. As soon as water boils, turn off heat and place the tomatoes into the hot water for 1 minute. Carefully remove hot tomatoes. The skin will rub off easily.

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