Brandenburg cuisine Sauce Hollandaise" (asparagus with potatoes and hollandaise sauce). In the forested areas of Brandenburg such as the Schorfheide, and in the regions of Niederlausitz Fläming many dishes are featuring game and mushrooms. In well-yielding years an abundance of chanterelles, chestnuts and boletus can be found in Brandenburgs forests and therefore also on the menus of inns, guesthouses and restaurants. A very typical speciality of the region Niederlausitz are Plinsen which is a kind of pancake. Also in this region the famous linseed oil is extracted and used as an ingredient very frequently. For example one of the most famous dishes
Spanish cuisine them: Magras con tomate, roasted pork leg and Almojábanas de Cerdo. Among the recipes made with bread are: migas de Pastor, migas con chocolate, Regañaos (cakes with sardines or herring,) and goguera. The most notable condiment is garlic-oil. Legumes are very important but the most popular vegetables are borage and thistle. In terms of cured meats, ham from Teruel and Huesca are used often. Among the cheeses, Tronchon is notable. Fruit-based cuisine includes the very popular Fruits of Aragon (Spanish: Frutas de Aragon; candied fruits) and Maraschino cherries. Asturian cuisine has a long and rich history, deeply rooted in Celtic