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"Mojos" are one of the better-known products of the Canarian cooking. They are sauces made with oil and vinegar, with several mashed ingredients, like garlic, pepper, parsley, coriander and cumin. There is a great variety of 'mojos' used for different recipes, but they all have the same basis: oil and vinegar. The better known ´mojo´ is the 'picon' or 'colorado' (red), but there are also other ones, like the green or coriander mojo, lard mojo, oregano and cumin mojo, parsley mojo, green pepper mojo, cheese mojo, roasted tomatoes mojo, wine mojo, sweet mojo or 'salmorejo'.
'Gofio' (roasted cereal flour) is one of the inheritances the Canary Islands preserve from their ancient population. The colonization of the islands and the discovery of America brought new ingredients, enriching this product, which reached our days as the base of the diet of the Canarian people. Nowadays is gofio is made with barley (like the indigenous population), wheat, corn or rye. It can also be made with a mixture of them. It is linked to typical food and normally consumed sprinkled over milk, soup or fruit, 'escaldado' (mixed with soup), or kneaded with water or oil and sweetened with dried fruits, honey or sugar, at any time of the day. It is the best friend of the Canarian people, and has travelled with them through every migration. That way it arrived to South America and has been added to their cooking, mostly in countries like Venezuela or Uruguay. It also came to Brazil with the Portuguese sailors that provisioned with food in the Canary Islands for their transoceanic travels. It was also introduced in Cape Verde or in Senegal and it is today part of the diet of the Saharan people. They got to know it when they were a colony. The Board for the Designation of Origin of the Canarian gofio, approved in 1994, is in charge of assuring the purity and quality of this food. Its future relies on its natural character.
Guarapo and palm syrup (el guarapo y la miel de palma)
"Guarapo" is the sap taken out the leaf crowns of the Canarian palm tree (phoenix canariensis). It is the raw material for palm syrup, the most representative product of La Gomera. Honey production is a tradition of the island, but the extraction of the guarapo and the syrup made with it is an ancient tradition that goes back to the aboriginal times. Guarapo is obtained from the 'bleeding' of the palm trees crests. The process starts at night, placing containers under the incisions made to the top of the trees. It ends the next morning, when the sweet plant juice is collected before the sun makes it ferment. Then it is cooked at a low heat during two or three hours. Between five and eight litres of guarapo are needed for one litre of syrup. Palm syrup is darker than honey and there are comparative studies that show that palm syrup is richer in vitamins. Spirit is also obtained from guarapo.
Surrounded by the cool blue waters of the Atlantic Ocean, the Canary Islands show off all their magic in an archipelago unique in the world for its diversity and subtropical beauty; an entire universe that you can enjoy in a spring-like climate which lasts twelve months a year.
The Canaries: Seven islands... seven worlds. El Hierro, La Palma, La Gomera, Tenerife, Gran Canaria, Fuerteventura and Lanzarote, all of which are truly spectacular and at the same time very different from one another, seduce the visitor with an exceptional range of tourism options among which you will find the best accommodation and top quality leisure and cultural activities.
The Canary Islands are considered the southernmost part of Europe. They are located at a distance of 100 kilometres from the West African coast between the subtropical and temperate zones.
The annual average temperature is 22 degrees Celsius in the archipelago, which has a total surface area of 7,446 square kilometres and a little more than 1,700,000 inhabitants spread over its seven islands.
The Canaries are Islands of volcanic origin and their age is greater than thirty million years. Control was wrested from the native inhabitants by the Spanish kingdom of Castile in the 15th Century and since then they have been visited by travellers and merchants from many different civilisations, providing them with a cultural wealth and diversity which still persists.
The Canaries have 141 protected areas, four of which are are National Parks. There are four Biosphere Reserves and a total of 1,386 native plants, 546 of which are peculiar to these Islands.
The clarity of the sky and limited light contamination have led to the installation of two international astronomical observatories from which, among others, significant solar studies are carried out.
The Archipelago has hundreds of volcanoes and a rich variety of ecosystems and microclimates, which enable certain protected animals to survive such as the white-tailed and Bolle's laurel pigeons, the Canarian lizard known as the tizón, the blue chaffinch and the osprey.
Following the islands' coastline, you will come across incredible landscapes rising out of the sea: volcanic bays with brilliant black volcanic sand, gigantic cliffs, mysterious rocks, peaceful beaches, endless expanses of dunes, grottos and natural swimming pools.
The underwater scenery of the islands open up an entire universe for lovers of diving. You will see striking and brightly-coloured plants and animal life, including rays, amberjacks and moray eels that are easily found in many parts of the Canaries.
Big-game fishing is another option for which the islands are especially well provided. The Atlantic, thanks to the Gulf Stream, known here as the Cold Canarian Current, is particularly rich in such highly-appreciated species as the blue marlin, specimens of which have been caught weighing over 800 kilos. In the modern yachting marinas, you can find superb berths or companies from whom you can easily hire a boat with or without crew.