PAELLA

Paella je ena izmed najbolj popularnih in znanih jedi po celem svetu. Valencia, ki leži na vzhodnem delu Španije je nedvomno domovina paelle. Mesto je eno največjih pristanišč v Sredozemlju in eno najpomembnejših območij za proizvodnjo riža v Španiji. Paella je prvotno bila hrana kmečkih delavcev, ki so si jo čez dan skuhali za kosilo. Sestavljena je bila iz riža in ostalih sestavin, ki so jih nabrali okoli riževih polj (paradižnika, čebule, polžev in fižola). Včasih so dodali tudi zajčje ali račje meso, ob posebnih priložnostih pa piščanca in kanček žafrana. Tradicionalno so paello jedli kar iz ponve, v kateri so jo skuhali, z lesenimi žlicami.

Čeprav jedi pravimo paella, beseda paella ni ime jedi, ampak je ime za ponev. Obstaja pa še nekaj teorij, zakaj je prišlo do tega imena. Ena izmed bolj romantičnih teorij je zagotovo ta, da je nekoč to jed moški pripravil za svojo zaročenko. Tako besedi para ella pomenita za njo. Tradicionalno naj bi kuhanje paelle bilo prepuščeno moškim.

Paella is one of the most popular and famous of global dishes. Valencia in Eastern Spain is the undisputed home of paella. It is one of the largest ports in the Mediterranean and has been one of the most important rice-producing areas in Spain. Paella was originally farm labourers' food, cooked by the workers for the lunchtime meal. It was made with rice, plus whatever was to hand around the rice fields and countryside (tomatoes, onions, snails, beans). Rabbit or duck might also have been added, and for special occasions, chicken plus a bit of saffron. Paella was traditionally eaten straight from the pan in which it was cooked with each person using his own wooden spoon.

It’s a little confusing but ’paella’ or to be more exact ‘la paella’ is the name for cooking pan itself and not the dish.  There are however, some other theories about the origins of the name. The most romantic of them suggests that the dish was first prepared by a lover for his fiancée and that the word is a corruption of ‘para ella’ (meaning ‘for her’ in Spanish). Traditionally cooking paella is usually left to the men.

PIVSKA KLOBASA

Pivska klobasa je narejena iz drobno mletega svinjskega mesa in slanine ter dodatkom sira, soli in začimb. Začimbe vplivajo na rahlo pikanten okus klobase.

Zakaj pa je klobasa dobila pridevnik pivska?

Klobaso so v Nemčiji postregli ob pivu in tako je dobila naziv pivska. Klobasa je v literaturi prvič omenjena že leta 1827 in sicer na Bavarskem. Je ena izmed najbolj popularnih vrst klobas v Nemčiji.

BEER SAUSAGE

Beer sausage is made from finely minced pork and bacon and with the addition of cheese, salt and spices. The spices affect the slightly spicy taste of the sausage.

But why did the sausage get the adjective beer?

Sausage was served with beer in Germany and thus was named beer. Sausage was first mentioned in literature as early as 1827 in Bavaria. It is one of the most popular types of sausages in Germany.

POLNJENA PAPRIKA       

To je jed poznana po širnem svetu. Običajno se polni s praženim mletim mesom, čebulo in začimbami, nato pa se jo dokuha v paradižnikovi omaki.

Na Balkanu in v centralni Evropi je polnjena paprika najbolj poznana kot jed polnjena z mletim mesom in rižem ter začimbami, ki se jo dokuha v paradižnikovi omaki. Najverjetneje tak način priprave paprike izvira iz madžarske kuhinje. V Bolgariji in Romuniji paprike polnijo z jogurtom ter jih dokuhajo v omaki iz smetane, paradižnikove mezge in začimb.

V Indiji pa jih napolnijo z mesom, krompirjem, čebulo in začimbami (kurkuma, čili, koriander) in jih nato pečejo v ponvi ali pečici dokler se ne zmehčajo.

STUFFED PEPPERS

This is a dish known all over the world. It is usually filled with roasted minced meat, onions and spices and then cooked in a tomato sauce.

In the Balkans and Central Europe, stuffed peppers are best known as a dish stuffed with minced meat, rice and spices, which is cooked in tomato sauce. Most likely, this method of preparing paprika originates from Hungarian cuisine. In Bulgaria and Romania peppers are stuffed with yogurt and cooked in a sauce made from cream, tomato puree and spices.

In India they are filled with meat, potatoes, onions and spices (turmeric, chili, coriander) and then baked in a pan or oven until they become soft.

SATARAŠ Z JAJCI             

Sataraš je zelenjavna jed iz dušene narezane paprike, paradižnika, čebule in začimb. Zelenjavo podušimo in ko tekočina povre ter postane jed gostejša, se jo prelije z jajci in meša dokler ne zakrkne. Jed izvira iz Madžarske in sicer iz pokrajine Baranja.

SATARAŠ WITH EGGS

Sataraš is a vegetable dish made from stewed sliced peppers, tomatoes, onions and spices. Stew the vegetables and when the liquid boils and the dish becomes thicker, pour eggs over it and stir until it thickens. The dish originates from Hungary, namely from the province of Baranja.

GAZPACHO

Juha gazpacho izvira iz pokrajine Andaluzije. Pripravljali so jo starejši kmetje in delavci, ki so suh in star kruh namočili v vodo, ga ročno zdrobili, zmešali z zdrobljenim paradižnikom, česnom, soljo, oljem, kisom in s sesekljano zelenjavo, predvsem kumare in papriko. Po odkritju Amerike so se v špansko kulinariko vključili sestavine predvsem iz Mehike in Peruja in sicer paradižnik, vse vrste paprik in čilijev ter krompir, ki so se za vedno pustili pečat v španski kuhinji.

Gazpacho soup originates from the region of Andalusia. It was prepared by older farmers and workers who soaked dry and stale bread in water, crushed it by hand, mixed it with crushed tomatoes, garlic, salt, oil, vinegar and chopped vegetables, especially cucumbers and peppers. After the discovery of America, ingredients mainly from Mexico and Peru were included in Spanish cuisine, namely tomatoes, all kinds of peppers and chilli and potatoes, which left their mark on Spanish cuisine forever.

 

REHIDRACIJA TELESA V POLETNIH MESECIH

Poletje je čas visokih temperatur, ko izgubljamo veliko vode. Zaradi toplote velikokrat pride do dehidracije telesa. Kako lahko poskrbimo, da smo primerno rehidrirani tudi čez poletje?

Vodo ne zaužijemo samo s pitjem, ampak tudi s hrano. Kar 20 % vnosa tekočin vnesemo v telo s hrano. Kumare, zelena, redkvica, paradižniki, cvetača, paprika, lubenica, brokoli, cvetača, špinača, jagode in grenivke je le nekaj živil, ki vsebujejo več kot 90 % vode.

Bodite pozorni na to, kaj pijete poleti, saj so nekatere pijače znane po tem, da dodatno dehidrirajo telo. Te pijače so kava, sladke gazirane pijače, pivo, vino, žgane pijače, sladka limonada, sladek čaj, energijski napitki, smutiji in mleko z okusi. Te pijače vsebujejo veliko sladkorja, soli in drugih snovi, ki povzročijo, da se iz tkiv zgublja voda. Zato se priporoča, da ob zauživanju teh pijač, zaužijete tudi pijačo, ki vas ne bo dehidrirala. Kokosova voda je bogata z minerali (magnezij, natrij, kalij, kalcij), ki pomembno vplivajo na zadrževanje vode v telesu. Tako s pitjem kokosove vode nadomestimo izgubljeno tekočino in elektrolite.  Ker je ta pijača, bogata z minerali, vsebuje veliko magnezija, natrija, kalija in kalcija, hitro nadomesti izgubljeno tekočino in elektrolite zaradi napora in vročega vremena.

Pozorno je potrebno spremljati tudi simptome dehidracije. Suha, razdražena, vneta, srbeča ali občutljiva koža, boleča glava, omotica, utrujenost ali temnejša barva urina so vse simptomi dehidracije.

Summer is a time of high temperatures when we lose a lot of water. Heat often dehydrates the body. How can we make sure we are properly rehydrated over the summer?

We consume water not only by drinking, but also by eating. About 20% of water intake comes from water-rich food. Cucumbers, celery, radishes, tomatoes, cauliflower, peppers, watermelon, broccoli, cauliflower, spinach, strawberries and grapefruit are just a few foods that contain more than 90 % water.

Be careful what you drink in the summer, as some drinks are known to further dehydrate the body. These drinks are coffee, sugary sodas, beer, wine, spirits, sweet lemonade, sweet tea, energy drinks, smoothies and flavored milk. These drinks contain a lot of sugar, salt and other substances that cause your tissues to lose water. Therefore, it is recommend that when consuming these drinks, you also consume a drink that will not dehydrate you. Coconut water is rich in minerals (magnesium, sodium, potassium, calcium), which is important in water retention in the body. Thus, drinking coconut water replaces lost fluid and electrolyte. Because this mineral-rich drink is high in magnesium, sodium, potassium and calcium, it quickly replaces water loss and electrolytes due to exertion and hot weather.

Symptoms of dehydration should also be closely monitored. Dry, irritated, inflamed, itchy or sensitive skin, headache, dizzy, tired or darker color of urine are all symptoms of dehydration.

 

VIRI:

https://www.thepaellacompany.co.uk/history.html (junij 2022)

https://timesofindia.indiatimes.com/life-style/health-fitness/diet/surprising-ways-to-stay-hydrated-during-summers/photostory/84198608.cms (junij 2022)

https://www.restavracija123.si/foods/pivska-klobasa-na-zaru-prebranec (junij 2022)

https://natureta.si/od-kod-ideja-polnjene-paprike/ (avgust 2022)

Novak B in Lenarčič S. Kuharska enciklopedija: Svet gastronomije od A do Ž. 1. izd.  Ljubljana. Modrijan založba d.o.o., 2009:870-1.

https://www.diariocordoba.com/ocio/gastronomia/2021/06/29/gazpacho-andaluz-receta-historia-curiosidades-36165595.html (avgust 2022)

https://www.lavanguardia.com/historiayvida/mas-historias/20180723/47310927835/la-historia-del-gazpacho.html (avgust 2022)