COMENIUS Almonds and Coffee The almond Along the road of silk between Asia and the Mediterranean, explorers discovered almonds. The almond trees are essentially cultivated in the areas surrounding the Mediterranean such as Italy and Spain.
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Along the road of silk between Asiaand the Mediterranean, explorers discovered almonds. The almond trees are essentially cultivated in the areas surrounding the Mediterranean such as Italy and Spain.
In the beginning the climatic conditions did not make it possible to obtain a high benefit. But in the 19th century It became increasingly productive. In the 1970’s the researchers developed the main varieties cultivated in the USA ( Carmel and Mountery). The almonds have been keeping their religious ethnic and social significances all over the centuries. At the time of marriages, baptisms it’s usual to offer sugared almonds in tulles to symbolize joy, good health and fortune.
Since the 17 th century, almond crunchings have been famous all around the Mediterranean countries. Based on almonds sugar and egg whites, one initially called them the " couques.
Preparation: 60g of sugar, 150g of flour, 60g of crushed almonds, ½ sachet of yeast,1 pinch of salt. Mix and incorporate the eggs in order to obtain a homogenuous paste. Add crushed almonds. Preheat the oven( temperature 7 ). Shape the paste into rolls. Approximate cooking: 15mns. Cut them into small pieces. Cook them again for 5 mns.
Recipe: 6 eggs, 150 g of sugar, 200 g almond powder a zest of lemon, a pinch cinnamon powder, butter for the mould. Separate the egg whites from the yolks. Mix the yolks with sugar, almonds the zest lemon and cinnamon. delicately incorporate them in the paste. Pour it in a buttered mould. Cooking: 45mns
Let cold before unmoulding.
In 1858, Antonio Mattei opened his activity of production of the "biscotti di Prato« in Prato, an Italian city located in Tuscany close to Florence.
Since then, the recipe has been transmitted from generation to generation. The biscotti di Prato are always prepared in the same way and at the same place: 22 via Ricasoli ( Prato).
Preparation: 1 egg 120 G of sugar 1 spoon of brandy or another flavour (Grand-Marnier...) liquid vanilla soup a sachet of vanilla sugar, 145 G of flour,yeast coffee cinnamon, salt ,50 G of roasted sliced almonds.
Recipe: For 8 people --- Cooking: 30 minutes 250 gr. flour, 75 gr. of almond powder 125 gr. of butter, yeast , 600g sugar, water, ½ lemon zest, The almonds, hazel nuts, poppy seeds. Put sugar, water and some lemon juice in a pan, boil it for 4-5 minutes. Then mix flour, sugar , eggs, butter, yeast, almond powder and lemon zest in order to obtain a homogeneous paste. Divide the paste into small pieces. put them on a buttered plate, garnish with nuts, almonds. Cooking: 30 min. Out of the oven, dip them into honey.
The history of coffee has been recorded as far back as the ninth century. During that time, coffee beans were available only in their native habitat, Ethiopia, but, when the Arab world began expanding its trade horizons, the beans moved into northern Africa and were mass-cultivated. From there, the beans entered the Indian and European markets, and the popularity of the beverage spread.
The word "coffee" entered English in 1598 via Italian caffè. This word was created via Turkishkahve, which in turn came into being via Arabicqahwa. This last is a word of uncertain etymology, which can mean both "coffee" and "wine".
There are several legendary accounts of the origin of the drink itself. One account involves the Yemenite Sufi mystic Shaikh ash-Shadhili. When traveling in Ethiopia, the legend goes, he observed goats of unusual vitality, and, upon trying the berries that the goats had been eating, experienced the same vitality. A similar myth attributes the discovery of coffee to an Ethiopian goatherder named Kaldi.
One possible origin of both the beverage and the name is the Kingdom of Kaffa in Ethiopia, where the coffee plant originated (its name there is bunn or bunna).
The French coffee drinks
Coffee is drunk in Spain in great quantities. Cafe solo is served in small cups and is a black coffee, very strong and thick. Cafe con leche is coffee with milk.
When the Spanish order a coffee in the morning, they appear to be speaking on code. It's never just 'coffee' (or 'café' in Spanish). These are the terms you're going to have to get to grips with if you want to keep your head above water in a Spanish 'cafeteria.
Derived from the Arabic bean, Turkish coffee is a very fine, powder-like grind. An aromatic spice called cardamom is sometimes added to the coffee while it is being ground. One can also boil whole seeds of cardamom with the coffee and let them float to the top when served.
Turkish coffee has three levels of sweetness ranging from very sweet to black. Since sugar is not added to the coffee after it is served, spoons are not needed. As the coffee begins to heat, it begins to foam. A rule of the Turkish coffee ceremony dictates that if there is no foam in the coffee, the coffee was not well-done.Turkish coffee is served hot from a special coffee pot called a cezve. Tradition states that after the guest has consumed the coffee, the cup is turned upside down on the saucer and allowed to cool, the hostess then performs a fortune reading from the coffee grounds remaining in the cup. Rich in tradition and flavor, Turkish coffee remains a traditional drink in Turkey today.
Classe : 1PSC