Spanish Vegetarian Dishes Trivia Quiz

Answer:

Patatas bravas is one of the snack foods or appetisers found in Spanish cuisine. The generic term for this kind of Spanish food is tapas. 'Patatas bravas' means 'spicy potatoes'. Typically cubes of potatoes are fried in oil and then served hot with a spicy sauce. The sauce varies across regions and might include a tomato sauce spiced by sweet or smoked paprika. Some sauces may include chili or cayenne pepper.

Another form of tapas, setas al ajillo is mushrooms with garlic. Button mushrooms are often used but others varieties suitably chopped to size can work. The mushrooms are cooked in olive oil, seasoned to taste and served hot. White wine and spices may be involved. Crusty bread is handy to mop up the sauce accompany the dish.

Berejenas is the Spanish for aubergine (eggplant). Seasoned chips or fingers of aubergine may be crispy fried in olive oil and then served drizzled with honey. This is a popular tapas in Seville and Malaga.

The Catalan verb 'escalivar' means 'to cook in ashes' and is the source of the name for the Escalivada dish, which is traditional to some regions of France and Spain. The main ingredients are aubergine (eggplant) and capsicum (bell peppers) which are roasted, traditionally in the embers of a wood fire. Grilling on a grate until charred and soft is another approach, with any charred skin pealed off. Other vegetables such as onions, garlic and tomatoes may be included. The dish may be used as to accompany other dishes.

Pisto (or pisto Manchego) is a dish from the Castilla-La Mancha region of Spain. It is also attributed to the regions of Murcia and Extremadura. The dish is served warm, sometimes as a starter or as an accompaniment to another dish. The ingredients include tomatoes, onions, aubergine (eggplant) or courgettes (zucchini), capsicum (green and red peppers) and olive oil. It could be described as a Spanish ratatouille, in other words a vegetable stew.

Espinacas con garbanzos translates as spinach with chickpeas. It is a traditional dish starting in Seville's Jewish quarter, before spreading across Andalucia. The spicing comes from the Moorish influence. Originally served during Lent, it is now eaten year-round. It is a simple vegetable stew.

Unusually perhaps for a soup, gazpacho is served cold. It can also be taken as a drink when it is made from raw blended vegetables. Widely consumed in Spain and Portugal, it originated in southern regions of the Iberian peninsula, although it is possible that it came with the Romans when they invaded the region. Most recipes include bread, tomatoes, cucumbers, capsicums (bell peppers) and garlic. Northern versions may be spiced. Variant recipes include ajoblanco, salmorejo and porra antequerana.

Found in many Latin American countries, arroz con huevo (sometimes with frito appended) is said to have originated in the Andalucian region of Spain. The name 'arroz con huevo frito' translates as 'rice with fried egg'. It used to be called 'comida de pobre' ('poor man's food'), however these days many people enjoy it, regardless of status. There are plenty of variants found in places visited by the conquistadors such as in Peru, Chile and Cuba. It may be combined, for example, with sofrito, a savoury cooking base.

Trempo is a summer salad from the Balearic Islands of Spain. It is a combination of chopped vegetables drizzled with olive oil and seasoned only with salt. Vegetables typically used are tomatoes, onions and green capsicum (bell peppers). Variants may see a handful of olives, capers, diced apples or even diced apricots added.

Tombet or tumbet is another vegetarian dish from the Balearics, in this case from the island of Majorca. Layers of sliced potatoes, aubergines (eggplants) and red capsicums (bell peppers). Each of these vegetables are first softened by frying in olive oil before being layered. It is often topped with a tomato and garlic sauce. This is the Majorcan version of ratatouille or the Catalan samfaina but without the courgette (zucchini).

The meat dishes in this selection of dishes are cordero asado (roasted lamb), carrrillada (braised pork/beef cheeks), albondigas en salsa (meatballs in tomato sauce), lechazo (suckling lamb/pork), cachopo (breaded steak) and solomillo al Cabrales (beef or pork tenderloin in a Cabrales cheese sauce).