Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.About Tapas?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(About Tapas?),it will help you,my kids.
i have had tapas before but i'm going to be serving them and i don't know exactly how to describe them and explain what they are, except,"well, they're tapas." can anyone give me a definition that i can describe tapas with?
Answers:
History & Origin of Tapas:
La Tapa so as to be meaningful, has to be eaten between main meals as food that allows the body to survive until lunch or dinnertime.
Some authors assert that the tapa was born when, due to an illness, the Spanish king Alfonso the 10th, the Wise, had to take small bites of food with some wine between meals.>******************************...
Alioli Potatoes
Amounts to serve 4 to 6
7 medium sized potatoes
1 garlic clove
1/4 liter (1 cup) mayonnaise
Salt
Parsley, minced
Boil the potatoes, unpeeled, using plenty of water. Peel them, cut them into medium sized pieces and sprinkle with salt. When cold, cover with the Alioli sauce which is prepared separately. Sprinkle with plenty of parsley and mix well (carefully).
Alioli sauce: mix the mayonnaise with the raw garlic clove, peeled and crushed in the mortar to a thin paste.
Chicken Croquettes
Amounts to serve 4 to 6
1/2 cup of flour
500 cc (2 cups) of milk
1 cooked chicken leg
Salt
Nutmeg (to taste)
750 cc (3 cups) olive oil
Eggs and bread crumbs as needed to coat the croquettes
Mince the chicken very finely. Saute it in a frying pan with 2 tablespoons of olive oil.
Dilute the flour in a little milk, stirring with a wooden spoon or with an electric mixer.
Heat the rest of the milk in a sauce pan. When it's about to boil, add the milk with the diluted flour, and keep stirring with a wooden spoon to prevent the formation of lumps. Cook at low heat for about 10 minutes until the mixture turns into a thick but silky cream. Salt and add the nutmeg to taste, add the chicken and stir for 3 to 5 minutes more, always at low heat. Spread the cream on a large, flat dish, and wait for it to cool down.
Form small oval balls using two spoons or your hands. Dredge in the flour, dip in the egg letting the excess drip off, and coat with bread crumbs. Fry them until golden brown with plenty of olive oil which must be quite hot.
Leave on paper towels to drain before serving.
Fried Olives
Amounts to serve 4:
1/4 kg (9 oz) green olives
1 egg, beaten
500 g. (4 cups) flour
2 cups olive oil (The amount of oil needed will vary depending on whether you use a frying pan or a frier and on their sizes).
Coat the olive with egg and flour. Fry them using plenty of hot oil until golden brown. Drain them on paper towels. Serve warm.
Salt Cod Fritters
Amounts to serve 4:
250 g (1/2 pound) salt cod, chopped, skinned and boned
30 g (1/4 cup) flour
250 cc (1 cup) milk
1-1/2 tbsp olive oil
1 egg yolk
2 egg whites
1/2 garlic clove, crushed
1 tbsp minced parsley
1 liter (4 cups) olive oil for frying
Freshly ground black pepper
Soak the salt cod for 24 hours in plenty of cold water, which must be renewed every 8 hours. Drain it and bring to a boil in water to cover. Reduce the heat. When froth begins to form in the water, drain and crush the fish to a paste in a mortar.
Mix the cod with the oil and the flour in a bowl; add the egg yolk, lightly beaten, and the milk. Add the crushed garlic, the minced parsley and pepper to taste. Stir thoroughly. Beat the whites till stiff and mix with the cod paste immediately before frying the fritters.
Drip small spoonfuls of the paste in hot (smoking slightly) frying oil. Wait until the balls rise and are light golden brown.
Leave on paper towels to drain.
Shrimps with Garlic
Amounts to serve 4:
1/2 kg (1-1/2 pounds) shrimp
2 garlic cloves
1/2 hot dried red pepper
6 tbsp olive oil
Salt
Peel the shrimps and discard the heads. Heat the oil in a frying pan or in a casserole and add the garlic, cut into thin slices. Leave on low heat until the garlic is golden brown. Add the hot red pepper, flaked. Add the shrimps and saute for a minute.
Sprinkle with salt and serve immediately.
Spanish Tortilla
Amounts to serve 4:
500 g (1 pound) potatoes
4 eggs
Salt
Olive oil
Peel the potatoes and cut them into thin slices. Fry them in a frying pan at low heat with enough olive oil to cover the potatoes completely. When the potatoes are soft, nearly "boiled" in the oil but not brown, drain them well and mix them with the beaten eggs.
Put this mixture in a non-stick frying pan coated with a very thin film of olive oil, at low heat. Spread the mixture over the bottom of the pan with a pancake turner and shape the edges. After three minutes, invert the tortilla in the pan with the help of a dish or the lid of a pot. Let it cook on the other side in the same way.
It must be golden brown outside, well shaped, and juicy in the center.
Other Answers:
1
lb. medium rare deli roast beef, thinly sliced
25
thin asparagus spears, cut into 3-inch lenths
3/4
cup cream cheese
1 1/2
Tbsp. horseradish
1
Tbsp. parsley, finely chopped
1
Tbsp. chives, finely chopped
This is what is and is in a tapas
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.About Tapas?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(About Tapas?),it will help you,my kids.
i have had tapas before but i'm going to be serving them and i don't know exactly how to describe them and explain what they are, except,"well, they're tapas." can anyone give me a definition that i can describe tapas with?
Answers:
History & Origin of Tapas:
La Tapa so as to be meaningful, has to be eaten between main meals as food that allows the body to survive until lunch or dinnertime.
Some authors assert that the tapa was born when, due to an illness, the Spanish king Alfonso the 10th, the Wise, had to take small bites of food with some wine between meals.>******************************...
Alioli Potatoes
Amounts to serve 4 to 6
7 medium sized potatoes
1 garlic clove
1/4 liter (1 cup) mayonnaise
Salt
Parsley, minced
Boil the potatoes, unpeeled, using plenty of water. Peel them, cut them into medium sized pieces and sprinkle with salt. When cold, cover with the Alioli sauce which is prepared separately. Sprinkle with plenty of parsley and mix well (carefully).
Alioli sauce: mix the mayonnaise with the raw garlic clove, peeled and crushed in the mortar to a thin paste.
Chicken Croquettes
Amounts to serve 4 to 6
1/2 cup of flour
500 cc (2 cups) of milk
1 cooked chicken leg
Salt
Nutmeg (to taste)
750 cc (3 cups) olive oil
Eggs and bread crumbs as needed to coat the croquettes
Mince the chicken very finely. Saute it in a frying pan with 2 tablespoons of olive oil.
Dilute the flour in a little milk, stirring with a wooden spoon or with an electric mixer.
Heat the rest of the milk in a sauce pan. When it's about to boil, add the milk with the diluted flour, and keep stirring with a wooden spoon to prevent the formation of lumps. Cook at low heat for about 10 minutes until the mixture turns into a thick but silky cream. Salt and add the nutmeg to taste, add the chicken and stir for 3 to 5 minutes more, always at low heat. Spread the cream on a large, flat dish, and wait for it to cool down.
Form small oval balls using two spoons or your hands. Dredge in the flour, dip in the egg letting the excess drip off, and coat with bread crumbs. Fry them until golden brown with plenty of olive oil which must be quite hot.
Leave on paper towels to drain before serving.
Fried Olives
Amounts to serve 4:
1/4 kg (9 oz) green olives
1 egg, beaten
500 g. (4 cups) flour
2 cups olive oil (The amount of oil needed will vary depending on whether you use a frying pan or a frier and on their sizes).
Coat the olive with egg and flour. Fry them using plenty of hot oil until golden brown. Drain them on paper towels. Serve warm.
Salt Cod Fritters
Amounts to serve 4:
250 g (1/2 pound) salt cod, chopped, skinned and boned
30 g (1/4 cup) flour
250 cc (1 cup) milk
1-1/2 tbsp olive oil
1 egg yolk
2 egg whites
1/2 garlic clove, crushed
1 tbsp minced parsley
1 liter (4 cups) olive oil for frying
Freshly ground black pepper
Soak the salt cod for 24 hours in plenty of cold water, which must be renewed every 8 hours. Drain it and bring to a boil in water to cover. Reduce the heat. When froth begins to form in the water, drain and crush the fish to a paste in a mortar.
Mix the cod with the oil and the flour in a bowl; add the egg yolk, lightly beaten, and the milk. Add the crushed garlic, the minced parsley and pepper to taste. Stir thoroughly. Beat the whites till stiff and mix with the cod paste immediately before frying the fritters.
Drip small spoonfuls of the paste in hot (smoking slightly) frying oil. Wait until the balls rise and are light golden brown.
Leave on paper towels to drain.
Shrimps with Garlic
Amounts to serve 4:
1/2 kg (1-1/2 pounds) shrimp
2 garlic cloves
1/2 hot dried red pepper
6 tbsp olive oil
Salt
Peel the shrimps and discard the heads. Heat the oil in a frying pan or in a casserole and add the garlic, cut into thin slices. Leave on low heat until the garlic is golden brown. Add the hot red pepper, flaked. Add the shrimps and saute for a minute.
Sprinkle with salt and serve immediately.
Spanish Tortilla
Amounts to serve 4:
500 g (1 pound) potatoes
4 eggs
Salt
Olive oil
Peel the potatoes and cut them into thin slices. Fry them in a frying pan at low heat with enough olive oil to cover the potatoes completely. When the potatoes are soft, nearly "boiled" in the oil but not brown, drain them well and mix them with the beaten eggs.
Put this mixture in a non-stick frying pan coated with a very thin film of olive oil, at low heat. Spread the mixture over the bottom of the pan with a pancake turner and shape the edges. After three minutes, invert the tortilla in the pan with the help of a dish or the lid of a pot. Let it cook on the other side in the same way.
It must be golden brown outside, well shaped, and juicy in the center.
Other Answers:
1
lb. medium rare deli roast beef, thinly sliced
25
thin asparagus spears, cut into 3-inch lenths
3/4
cup cream cheese
1 1/2
Tbsp. horseradish
1
Tbsp. parsley, finely chopped
1
Tbsp. chives, finely chopped
This is what is and is in a tapas
I guess you could call them appetizers, tapas sounds better though Tapas are little bites. They can be referred to vaguely as hors d'oeuvres, appetizers. But little bites is most accurate.
They are usually appetizer/finger foods served on small plates.
They are served on small plates so you could balance them on top of your drink while seated in a crowded lounge
Tapas translated from Spanish to English means "covers" or "to cover"...
Translated by Epicurious.com -
[TAH-pahs] as-
Popular throughout Spain in bars and restaurants, tapas are appetizers that usually accompany Sherry or other aperitifs or cocktails. They can also form an entire meal and can range from simple items such as olives or cubes of ham and cheese to more elaborate preparations like cold omelets, snails in a spicy sauce, stuffed peppers and miniature sandwiches.
Typically, you would find an assortment of Spanish-style appetizers you like and present them over a period of time, not necessarily all at once, taking the edge off the appetite but leaving room for the next course.
Source(s):
epicurious.com
correctness,It's Non-profit and only for informational purposes.
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