Gibraltar

Banoffee pie is a British dessert pie made from bananas, whipped cream, and a thick caramel sauce , combined either on a buttery biscuit base or one made from crumbled biscuits and butter. Some versions of the recipe include chocolate, coffee, or both. The dessert's name, sometimes spelled "banoffi", is a portmanteau combining the words banana and toffee.

Thin fried dough flavored with liqueur, citrus, anise, cinnamon, common during Christmas

A Hojuela , also called a Hojaldra, is a traditional Spanish and Latin American sweet baked-good originating in Spain. In Latin American countries, especially Colombia, and in Spain, it is commonly made during Holy Week and the Christmas season. Ingredients vary by region, but usually consist of a flour-based batter fried in oil and dusted with sugar. In Colombia, Hojuelas are commonly made during the Holiday season. They are generally eaten along with manjar blanco, natillas, and buñuelos. Hojuelas are typically made with wheat flour, eggs, water, and half a cup or less of orange juice. Strips of the batter are fried in vegetable oil. In Chile, hojuelas derive from a traditional recipe using palm syrup.[citation needed]

A polvorón is a type of heavy, soft, and very crumbly Spanish shortbread made of flour, sugar, milk, and nuts (especially almonds). They are mostly produced in Andalusia, where there are about 70 factories that are part of a syndicate that produces polvorones and mantecados. Under the name mantecados, these sweets are a traditional preparation of other areas of the Iberian Peninsula and other Spanish-speaking countries as well. Polvorones are popular holiday delicacies in all of Spain, Hispanic America, the Philippines, and other Spanish-influenced countries around the world. Traditionally, they were prepared from September to January, but they are now available all year round. Mantecado is a name for a variety of Spanish shortbreads that includes the polvorón. The names are often synonymous, but not all mantecados are polvorones. The name mantecado comes from manteca (lard), usually the fat of Iberian pig (cerdo ibérico), with which they are made, while the name polvorón is based on the fact that these cakes crumble easily into a kind of dust in the hand or the mouth.

Milhojas is a type of dessert of French origin that is found nowadays in Spain and Latin America. It is a local name for mille-feuille in Spanish-speaking countries. They are made with stacked layers of puff pastry, often filled with meringue, and other times with creme patissiere; cream; dulce de leche; a creamy mix of condensed milk, sugar, and vanilla; or white chocolate and are part of the cuisines of Spain, Argentina, Bolivia, Ecuador, Colombia, Costa Rica, Chile, El Salvador, Guatemala, Mexico, Peru, Portugal, Uruguay, and Venezuela.

Pan dulce, literally meaning "sweet bread", is the general name for a variety of Mexican pastries. They are inexpensive treats and are consumed at breakfast, merienda, or dinner. The pastries originated in Mexico following the introduction of wheat during the Spanish conquest of the Americas and developed into many varieties thanks to French influences in the 19th century. The creative contribution of French baked goods to Mexico's cuisine peaked in the early 20th century during the dictatorship of Porfirio Díaz. Skilled Mexican bakers adopted French techniques to create new bread designs with colorful names. Today it is estimated that there are between 500 and 2,000 types of bread currently produced in Mexico. Among these are: A beso , from Mexico, is made by creating round domes on the top with a drop filling of jam in the middle.

Puff pastry filled with Cabell d'àngel, a pumpkin and citrus jam

Bread pudding is a bread-based dessert popular in many countries' cuisines. It is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked. Some other names bread pudding goes by is "poor man's pudding", "bread and butter pudding" or just "pudding". Savory puddings like breakfast strata may be served as main courses, while sweet puddings are typically eaten as desserts. In other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín". In the Philippines, banana bread pudding is popular. In Mexico, there is a similar dish eaten during Lent called capirotada. In Liverpool in the United Kingdom, a moist version of Nelson cake, itself a bread pudding, is nicknamed "Wet Nelly".

A rock cake, also called a rock bun, is a small cake with a rough surface resembling a rock. They were promoted by the British Ministry of Food during the Second World War since they require fewer eggs and less sugar than ordinary cakes, an important savings in a time of strict rationing. Traditional recipes bulked them with oatmeal, which was more readily available than white flour. Mrs Beeton's widely known 1861 recipe book includes two early recipes for rock cakes. One calls for flour, butter, 'moist sugar', lemon, milk, and baking powder. The other recipe more closely resembles shortbread, as it uses flour, butter, and currants but no leavening agent. A typical modern recipe for 12 cakes requires about 8 oz of flour, 1 teaspoon of baking powder, 4 oz (110 g) of butter or margarine, 2 oz (55 g) of sugar, 4 oz (110 g) of dried fruit such as raisins, candied orange peel, etc., 2 oz (55g) of currants, 1 beaten egg, 1 to 3 tablespoons of milk and a pinch of nutmeg and mixed spices. Usually, flour and butter are first mixed until the mixture resembles breadcrumbs; then the other ingredients are added to create a stiff dough, which is dropped from a spoon to a baking tray or roughly formed with two forks. The cakes (optionally sprinkled with sugar and cinnamon) are baked for about 15 minutes at 180°C (350°F; Regulo 4), retaining an uneven form and contour.

Slices of stale bread that are soaked in milk, sugar, cinnamon and egg, then fried, a Spanish style French toast, common during Easter

Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize , rice, and oats are also used. The grain is mashed to convert starch in the grain to sugars, which dissolve in water to form wort. Fermentation of the wort by yeast produces ethanol and carbonation in the beer. Beer is one of the oldest alcoholic drinks in the world, the most widely consumed, and the third most popular drink after water and tea. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilising agent. Other flavouring agents, such as gruit, herbs, or fruits, may be included or used instead of hops. In commercial brewing, natural carbonation is often replaced with forced carbonation. Beer is distributed in bottles and cans, and is commonly available on draught in pubs and bars. The brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. The strength of modern beer is usually around 4% to 6% alcohol by volume (ABV).

Lilt was a brand of soft drink manufactured by The Coca-Cola Company and sold only in the United Kingdom, Ireland and Gibraltar. From the 1970s until its dissolution in 2023, Lilt was promoted with the advertising slogan "totally tropical taste." This famous catchphrase was created by Ken Howlett, who entered a magazine competition and won second prize receiving a ghetto blaster. First prize was a trip to the Caribbean.[citation needed]

Wine is an alcoholic drink made from fermented fruit. Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification. Even so, wine can be made from a variety of fruit crops, including plum, cherry, pomegranate, blueberry, currant, and elderberry. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment , and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production.

Meatballs in tomato sauce

Callos a la Madrileña is a stewed tripe dish, cooked slowly for hours over low heat, that is a speciality of Spanish cuisine associated with the city of Madrid. Traditionally pig or cow tripe was used but modern recipes use lamb or even cod. It includes pig snout and trotters, black pudding, sausage, ham, and soup vegetables like carrots and onions. When prepared correctly the broth is rich in gelatin and the tripe becomes very tender after the slow cooking process. The tripe can be browned before the cooking liquid is added, with trotter's, oxtails and other ingredients for the soup like ham, chorizo and smoked paprika. It is common to serve this stew with the morcilla blood sausage, a tapas dish typical of the region of Castile and León. A version of the stew with chickpeas is made in the Philippines.

Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internationalised. Many dishes that would be described as curries in English are found in the native cuisines of countries in Southeast Asia and East Asia. The English word is derived indirectly from some combination of Dravidian words such as the Tamil kaṟi meaning 'sauce' or 'relish for rice'.

White fish soup with vegetables

Fish and chips is a hot dish consisting of battered and fried fish, served with chips. Often considered the national dish of the United Kingdom, fish and chips originated in England in the 19th century. Today, the dish is a common takeaway food in numerous other countries, particularly English-speaking and Commonwealth nations. Fish and chip shops first appeared in the UK in the 1860s, and by 1910 there were over 25,000 of them across the UK. This increased to over 35,000 by the 1930s, but eventually decreased to approximately 10,000 by 2009. The British government safeguarded the supply of fish and chips during the First World War and again in the Second World War. It was one of the few foods in the UK not subject to rationing during the wars, which further contributed to its popularity.

Eggs baked on top of sofrito sauce with chorizo, serrano ham

Lobsters are malacostracans of the family Nephropidae or its synonym Homaridae. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in the coastal areas they populate. Commercially important species include two species of Homarus from the northern Atlantic Ocean and scampi —the Northern Hemisphere genus Nephrops and the Southern Hemisphere genus Metanephrops.[citation needed]

Boiled vegetables and beans

Mussel is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. The word "mussel" is frequently used to mean the bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads ("beard") to a firm substrate. A few species (in the genus Bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges.

Paella is a rice dish originally from the Valencian Community. Paella is regarded as one of the community's identifying symbols. It is one of the best-known dishes in Spanish cuisine. The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, paella being the word for a frying pan in Valencian/Catalan language. As a dish, it may have ancient roots, but in its modern form, it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the Mediterranean coast of Spain.

A pincho , pintxo ( Basque: [pintʃo]) or pinchu ( Asturian: [ˈpintʃʊ]) is a small snack, typically eaten in bars, traditional in northern Spain and especially popular in the Basque country, Navarre, La Rioja, Cantabria, and Asturias. They are usually eaten in bars or taverns as a small snack, in the company of friends or relatives; thus, they have a strong socializing component, and, in the Basque country and Navarre, they are usually regarded as a cornerstone of local culture and society. They are related to tapas, the main difference being that pinchos are usually 'spiked' with a skewer or toothpick, often to a piece of bread. They are served in individual portions and always ordered and paid for independently from the drinks. It is not impossible, however, for the same item to be called pincho in one place and tapa in another. They are called pinchos because many of them have a pincho (Spanish for spike), typically a toothpick —or a skewer for the larger varieties— through them. They should not be confused with brochettes (brochetas in Spanish) which, in Latin America and some parts of Spain, are called pinchos too (see pinchitos); in brochettes, the skewer or toothpick is needed to cook the food or keep it together. A typical snack of the Basque Country and Navarre, "pinchos" consist of small slices of bread upon which an ingredient or mixture of ingredients is placed and fastened with a toothpick, which gives the food its name "pincho," meaning "spike." Pinchos are usually eaten as an appetizer, accompanied by a small glass of young white wine (called txakoli, pronounced [tʃakoˈli]) or beer (zurito, pronounced [s̻uˈɾito] quarter of a pint). Pinchos are very common in the taverns of the Basque Country and in other nearby areas, such as Cantabria, La Rioja, northern Burgos, and Navarre, where a variety of pinchos is usually served on a tray at the bar.

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs , crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism.

Lentil soup is a soup with lentils as its main ingredient; may use brown, red, yellow, green or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup. It is a staple food throughout Europe, Latin America and the Middle East. Lentils were unearthed in the Paleolithic and Mesolithic layers of Franchthi Cave in Greece , in the end-Mesolithic at Mureybet and Tell Abu Hureyra in Syria, and at sites dating to 8000 BC in the area of Jericho. Aristophanes (5th – 4th centuries BC) called it the "sweetest of delicacies". Remains of lentils were found in royal tombs in the Theban Necropolis in Egypt, dating to 2400 BC. The Roman cookbook Apicius, compiled in the 1st century AD, includes a recipe for lentil soup with chestnuts. Lentil soup is mentioned in the Bible: in Genesis 25:30-34, Esau is prepared to give up his birthright for a pot of fragrant red lentil soup being cooked by his brother, Jacob. In Jewish tradition, lentil soup has been served at times of mourning; the roundness of the lentil represents a complete cycle of life.

Seafood soup, made with crab, clams, cod, fish, prawns, octopus

Savory spinach and cheese pie, common during Easter and Christmas

The artichoke , also known by the other names: French artichoke, globe artichoke, and green artichoke in the United States, is a variety of a species of thistle cultivated as food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.

Sweet bread, popular during Easter and Christmas

Fried anchovies with lemon

Boquerones en vinagre are a type of appetizer or tapa found in Spain. The central ingredient of the dish is the boquerones, fresh anchovies. The fillets are marinated in vinegar or a mixture of vinegar and olive oil, and seasoned with garlic and parsley. It is commonly served with beer, soft drinks, or wine. Fresh anchovy fillets, which initially have a brown-colored meat, are cleaned, de-scaled, and submerged in a bath of salt and water for 3 hours and vinegar for 6 hours in a cool place. The fillets slowly turn white as the vinegar reacts with the fish. Once having gone through this process and the liquid has been drained, they are seasoned with minced garlic, olive oil, and parsley. An alternative preparation is to submerge the fillets in a mixture of 3:1 of vinegar and olive oil , already seasoned with garlic, parsley, and salt, for two days. They are served cold with beer rather than wine since they already contain vinegar and sugar. The dish is popular as a tapa in Spain and served in restaurants and bars, especially during the hottest summer months. They are garnished with capers or olives and accompanied by potato chips. The prepared fish can be bought commercially (cleaned, deboned, with vinegar), requiring only additional garlic and parsley.

Stuffed zucchini, zucchini filled with a savory mixture of meat, tuna, rice

Oven baked chickpea porridge similar to polenta, cut into squares and served mildly warm

A croquette is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour, or wheat bread. The binder may be mixed with or stuffed with a filling. Typical fillings include finely chopped meat, seafood, cheese, rice, mushrooms, and various vegetables, which may be combined with seasonings such as herbs and spices. Originally, they were filled with the leftovers from roasted chicken or broth soup made for the family; instead of throwing away the leftovers, they reused them by making croquettes. Sweet croquettes may use a pastry cream binder and be filled with fruit. Croquettes may also be formed in other shapes, such as disks, ovals, or balls.

Fried calamari is a popular appetizer made from squid that is coated in batter and deep-fried until golden brown. It is often served with dipping sauces like marinara or aioli and is enjoyed in many cuisines, especially Mediterranean and Asian.

Prawns in their shells are grilled on a layer of sea salt on a hot griddle, often with garlic (gambas al ajillo)

Figs, pine nuts, prickly pears, wild asparagus

Roasted peppers

Tapas are appetisers or snacks in Spanish cuisine. They can be combined to make a full meal and are served cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid; or patatas bravas, spicy potatoes). In some bars and restaurants in Spain and across the globe, tapas have evolved into a sophisticated cuisine. In some Central American countries, such snacks are known as bocas. In parts of Mexico, similar dishes are called botanas. An individual appetizer (or single order of an item) is a tapa. The word "tapas", a plural, is derived from the Spanish verb tapar, "to cover", a cognate of the English "top". Multiple theories for the term's use for appetizers exist.