Tuesday, 19 December 2017 00:00

Cómo ahorrar en Navidad

Cómo ahorrar en Navidad

Falta muy poco para que empiecen las fiestas… esa época de reunión con familia y amigos, de alegría, de felicidad… pero también de grandes gastos.
¿Sabías que la media de gasto por persona es de 680€ en la época Navideña? Dicho así parece mucho, pero si echas cuentas contando con gastos de comida, regalos, decoración y demás seguro que los números te cuadran.
¿Cómo ahorrar en Navidad? la respuesta es muy sencilla, solamente necesitas “previsión” y prepararte para los gastos navideños con antelación y sobre todo, mucha tranquilidad.
Prepárate para una Navidad “low cost” sin prescindir de nada con estos útiles consejos:

  • Acude a tu supermercado de confianza y rastrea las ofertas.
    Tan sencillo como eso. No esperes a última hora para comprar la carne o los ingredientes del plato principal, ya que los días previos a la cena de Nochebuena o comida de Navidad, los precios serán más altos.

  •  Reutiliza.
    Seguro que tienes en casa más elementos navideños decorativos de lo que crees. Un sencillo mantel rojo con un centro de mesa de motivos otoñales (frutos secos, hojas de pino, bayas de acebo…) puede transformarse en un hermoso mantel 100% navideño. Decora tus copas con brillantina en la base y dale un aire de fiesta al momento del brindis. Prepara con cartulina roja unas tarjetas para tus invitados… hay mil ideas que puedes poner en práctica con solo un poco de imaginación y elementos que tienes en casa.
  • No despilfarres. No importa cuánto intentes ajustar el menú al número de invitados, seguro que sobra comida. Aprovecha toda la comida sobrante que esté en buenas condiciones y consúmela los días posteriores o bien congélala para otro momento. Un trozo de carne, puede servir para rellenar unas empanadillas y el caldo de cocer los langostinos para una sopa de pescado. Como siempre decimos en Magefesa “En la cocina no se tira nada”.

¿Qué te parece? ¿Crees que podrás ahorrar dinero estas fiestas? Seguro que sí, recuerda que solo necesitas previsión, hacer buenas compras y tener un poquito de imaginación. ;) ¿Conoces más consejos para ahorrar en Navidad? ¡Nos encantará oírlos! Puedes dejar tu comentario bajo este post en cualquiera de nuestras redes sociales.

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Tuesday, 24 October 2017 00:00

A brief history of Halloween

A brief history of Halloween

Halloween is one of the oldest holidays with origins going back to about two thousands of years. Hundreds of years ago in what is now Great Britain and Northern France, lived the Celts. The Celts celebrated their New Year on November 1st. It was celebrated every year with a festival, the Celtic festival of Samhain and marked the end of the “season of the sun” and the beginning of “the season of darkness and cold.”To celebrate Samhain they built huge sacred bonfires. People sacrificed animals and offered part of their harvest to the gods to help protect them.
Rome conquered the Celtic land and inhabited it for 400 years. As a result, the Romans added Celtic traditions to their own. They integrated two Roman pagan festivals into the festivities of Samhain — “Parentalia” and “Feralia”. Both festivals honored the dead ancestors.

“Apple bobbing” is a game often played on Halloween, usually by children. It is said that the origin of this game can also be Roman. Apple bobbing is also said to have begun with the worship of Pomona, the ancient Roman goddess of fruits, fruit trees and gardens in whose honor an annual festival was supposedly held every November first. The game is played by filling a tub or a large basin with water and putting apples in the water. Players then try to catch one with their teeth without using their arm.

In the 8th Century, Pope Gregory III moved the celebration date to November 1st. He also expanded the feast to include all saints, not just martyrs, calling it “All Saints Day” or “All Hallows Day.” Eventually, the night before All Hallows Day became All Hallows Eve — Halloween.

Halloween & Jack O’ Lantern History

People have been making jack-o’-lanterns at Halloween for centuries. This practice originated from an old Irish legend about a farmer nicknamed “Stingy Jack.” According to the story, Jack, a stingy farmer, invited the Devil to have a drink with him at a tavern. Jack didn’t want to pay for his drink, so he convinced the Devil to turn himself into a coin that Jack could use to buy their drinks. Once the Devil did so, Jack decided to keep the money and put it into his pocket next to a silver cross, which prevented the Devil from changing back into his original form. Jack eventually freed the Devil, under the condition that he would not bother Jack for one year and that, should Jack die, he would not claim his soul. The next year, Jack again tricked the Devil into climbing into a tree to pick a piece of fruit. While he was up in the tree, Jack carved a sign of the cross into the tree’s bark so that the Devil could not come down until the Devil promised Jack not to bother him for ten more years.
Soon after, Jack died. As the legend goes, God would not allow such an unsavory figure into heaven. The Devil, upset by the trick Jack had played on him and keeping his word not to claim his soul, would not allow Jack into hell. He sent Jack off into the dark night with only a burning coal to light his way. Jack put the coal into a carved-out turnip and has been roaming the Earth with ever since. The Irish began to refer to this ghostly figure as “Jack of the Lantern,” and then, simply “Jack O’Lantern”. They soon found that pumpkins, a fruit native to America, make perfect jack-o’-lanterns.

Halloween recipe


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The award, established by the Mediterranean Diet Foundation Board of Trustees on December 1st, 2011 aims at rewarding people and organizations that promote or actively participate in projects to warn people about the need to follow healthy habits to prevent the development of severe diseases related to diet and lifestyle.
The Foundation awarded Michelle Obama, First Lady of the United States, on the first edition of the award “in recognition of her active and valuable work in promoting physical activity and healthy eating habits among children”, in order to fight obesity among American children and teenagers through the campaign Let’s Move.
The initiative was launched in 2010 and, according to the Executive Vice President of the Foundation, Francisco Sensat,“It is of great importance since it is likely to be followed by other countries"
For more information on the Let’s Move program, please visit: http://www.letsmove.gov

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A  UK poll carried out by consumer champions Which? has given San Sebastian, in northern Spain, top marks for its food culture, range of restaurants and its overall qualities as a holiday destination, placing it ahead of  traditionally foodie favorites NY and Paris.

The panel of judges, a collection of food critics and travel writers, gave each destination points in 30 different categories which included the quality and range of food, the gastronomic culture, local markets and the general appeal of the place as a holiday resort.
After looking into the choice at every price range, from Michelin starred restaurants to budget eateries serving local produce, San Sebastian came top with 81 out of 100 followed by Tokyo, Japan with 78 per cent and Sydney, Australia with 77.
As spokesman said: "On holiday, the quality of the food you eat can make all the difference. There’s no quicker route to the heart of a destination than through your stomach. The food you eat and the people you share it with are part of what makes the experience so deliciously memorable."
And it seems the old saying has proved right for San Sebastian this time, being its food scene described as 'fiercely distinct, passionately produced and on the gastronomic cutting edge”.

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From September 17th through September 30th, José Andrés and his team at Jaleo restaurant, will allow Washington the opportunity to celebrate the spirit of Spain through with a two-week event featuring master of paella Chef Rafael Vidal, as the special guest this year. 

The Valencia-born chef, famous for his preparation of the dish in the authentic technique over a wood fire, will be creating exciting new paella varieties such as Fideua negra con pulpo, paella of black noodles with octopus and Arroz con col y costillas de cerdo, paella with Ibérico ribs and cauliflower in front of a limited number of guests, who will need to make their reservations at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Additionally, 15 participants will have the opportunity to learn how to make classic paella with Jaleo's Head Chef, Ramón Martínez, who will lead two cooking classes throughout the festival.

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The chef will conduct a live cooking show using a new Magefesa pressure cooker.

On Friday 7, at 5 pm, Professional Chef Pacho Gonzalez de Miguel will be participating in a live cooking show organized by Bravo supermarket chain. The event will take place at one of the Bravo locations, on Winston Churchill Avenue, corner with Heriberto Núñez, in the Nacional District, Santo Domingo.

The aim of the initiative is to show the audience how to cook some of the most traditional Spanish and Dominican dishes using a newly lunched anodized aluminum Magefesa pressure cooker. The pressure cooker model, named "Titán", made of an extremely durable material, allows shortening cooking times, saving energy.

Chef Pacho and his professional career

Francisco Miguel González, best known as "Pacho”, is one of the most popular chefs in today’s Cantabrian gastronomy scene, in Northern Spain. Trained at leading culinary schools in Spain, his professional career has developed in prominent restaurants throughout the country like the renowned"three-star Michelin" Arzak in San Sebastian.

With vast knowledge in many areas, both in the kitchen and at the table (an expert Iberico ham carver with ample expertise in wine tasting and pairing among many others), he has always combined his hands-on work in the kitchen with other food-related activities, appearing on numerous culinary TV programs, and coordinating kitchen activities in different gastronomy seminars and specialized trade fairs.

In 2012, given his popularity and extensive proven experience, MAGEFESA asks the chef to join the company as a product development advisor, working with the brand in the promotion of its products on social networking channels, trade fairs and special events.

Recipes and videos of the chef are available on the company’s website www.e.magefesa.com
and its YouTube channel www.youtube.com/MagefesaMGF

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After being honored with prestigious awards throughout his professional career it seems Spanish chef Jose Andres, owner of tapas icon restaurant Jaleo, has yet another reason to celebrate.
In an event that gathered numerous political and business personalities, and coincided with the 20th anniversary of the restaurant, Washington, D.C.’s Mayor Vincent Gray proclaimed April 9th, 2013 “Jaleo Restaurant Day”.

During the glamorous invitation-only celebration that included sponsors such as Grapes of Spain and Fermín USA, the Mayor praised the role of Jose Andres in bringing the Spanish tapas concept to America and the impact of his revolutionary restaurant Jaleo on the American dining scene.
The festive party was an absolute success, and it is not the only one the restaurant will be hosting this month. To commemorate its 20th anniversary Jaleo will continue to celebrate throughout the year with a lineup of events that includes special culinary feasts and wine dinners.

For more details on Jaleo’s 20th events throughout 2013, please visit www.jaleo.com

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After the spectacular success of its first editions in New York and Portland, Sherry fest will return to New York this October with a complete agenda of  tastings, seminars, parties and dinners hosted by visiting producers from Spain, and a Grand Tasting scheduled for October 8th at Astor Center, where over 150 sherries will be poured.

Sherryfest is one of the largest sherry events in the world. Created by Peter Liem, author of Sherry, Manzanilla & Montilla and Rosemary Gray, director of RS Productions NYC, it was first held in New York City in October 2012.  Events included 36 in-store tastings, four educational seminars, eight producer dinner events, and a grand sherry tasting with 20 sherry houses presenting over 100 Sherries for an audience of over 400 people, including top industry professionals, press and consumers

After NYC, Sherryfest  will move to Toronto with more seminars, dinners and another Grand Tasting all taking place from October 9-11, with the aim of increasing awareness of Sherry wines in Canada.

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Since the 13th Century that the Spanish King Alfonso X gave this name to this versatile snack, the concept of tapa has revolutionized the international level kitchen world, imposing itself as one of the key elements of the Spanish gastronomic identity. The exhibition
“Tapas, Spanish design for food” shows how chefs and Spanish designers have turn gastronomy intoart.                                                                                                                                                                                                                                                                                                                                 
Through a natural journey of gastronomy, the exhibition starts with the making of dishes, following with our so Spanish utensils such as a glass wine jar or pressure cooker among others.

Apart from the most famous used tools of the country (and invented in Spain), a special mention of one of the most international and innovative cooks are made: Ferrán Adriá, who is considered the father of design culture at the kitchen and a visionary regarding creativity and experimentation at a table.
Following with the table concept, the exhibition leads to cutlery, which has evolved to more ergonomic forms and designs, being part of a whole with the dishes that are shown and it ends up with a look to the typical country food such as rice, stuffed olives or “Chupachups”, so internationally famous that is permanently part of The Museum of Modern Art in New York.

It definitely is a global tour through Spanish gastronomy that will remain open until next 23rd March in Washington.

For more info, visit this webpage.

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The Ministry of Agriculture, Food & Environmental Affairs in Washington, together with The Spanish Conference of Viticulture Regulatory Councils (CECRV), organized a Spanish wine tasting of different certificates of origin such as “Rueda”, “Toro” or “Rías Baixas” among others, accompanied by typical Spanish products as Manchego cheese or Iberian ham.

The famous Spanish Chef José Andrés, recently awarded by The Spanish Ministry of Agriculture for his commitment with the internationalization of the Spanish gastronomy, did not want to miss this gastronomical event, as well as the large number of high senior officials of the American Administration.

The event took place last 22nd May, at the residence of the Ambassador of Spain in Washington. This celebration is part of the export strategy of the Spanish Ministry of Agriculture, as a measure to make public the quality and diversity of Spanish wines.

Spain became the largest wine producer in the world in 2013, with an increase of 11% over the previous year in exports to USA.
Nowadays, about 700 Spanish wine cellars export their products to The States, increasing the presence of the Spanish Cuisine and Tapas bars outside our borders.

Source: www.elcatavinos.com

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