The recipes for Grandma

The recipes of her grandmother have a reputation for being the most tasty because of their experience.
If so, from now on will have to resort to the old recipes found in archaeological digs dating back to 1700 years before our era. According to them, the cuisine was born in Mesopotamia, Babylon, more than 4,000 years ago.

At the moment we know that they were revolutionaries of the kitchen to invent the art of cooking with water and the careful presentation of the dishes. Have been found useful as a tray-shaped fish, which are in full force today.

The Mesopotamian cuisine influenced the way we eat, and the traditional cuisine of the Middle East: Arabic, Turkish and Lebanese.

Algae, vegetables ocean

Although the traditional use of algae-mainly agricultural-is limited to certain coastal cultures, are gaining adherents in the kitchen.

Since early last century are used as raw material for obtaining alginates and carrageenan, which are used as a gelling and stabilizing.

Today it is not difficult to find algae in the super either canned or dehydrated. Of these, I recommend the wakame-Undaria-pinnatifída, intense flavor of marine ingredient for a perfect rice caldoso seafood. Like all algae, is a source of fiber, since it contains more than 35% of the dry portion, compared with 30% of Brussels sprouts, vegetable land has more.

Another is going very well in the seafood rice is the "spaghetti sea"-Himanihaíia-elongata, cut into strips as it could go a Jewess green paella valenciana.

Delicious turn in a troubled accompanying some shrimps, for some algae this reminds the percebe. It contains fiber and iron.
They are also highly appreciated the kombu-Laminaria ochroleuca-and sea-lettuce Ulva-rigfda.

Buseca

oil
chopped onion - 2
morrón chopped - 1
Colorado sausage - 1
chopped bacon - 200 grams
pork (chest or leg) - 1 / 2 kilo
tomato pulp - 1 1 / 2 cup
salt
bay leaf - 2
paprika - 1 tablespoon
water or broth - 2 litres
beans - 1 / 4 kilo
mondongo - 1 kilogram
baked potatoes - 1 cup

Boil the beans in salted water (previously remojados a night).

Dora in the oil and morrón chopped onion, sausage, bacon and pork. Add the tomato pulp, bay leaves, paprika and salt. Add water or broth, beans and mondongo cut into cubes. Cook.
Add potatoes cut into cubes. Continue to heat until potatoes are tender.

Recommendation
Cooking the mondongo in abundant boiling water until it is with the tender (approximately 2 hours) tilizar water from cooking (broth) to add to the buseca.

Suggestion
Serve in clay pots, accompanied with wine-red and crispy bread.