Two recipes of traditional Spanish Christmas:
Starter
Almond Soup
Normally, Castille served as a dessert throughout the year. At Christmas, it is as a first course for Christmas dinner, served with saffron. This spice is found perfect growing conditions in Spain, especially in La Mancha, where every fall picked up the flowers and saffron in a traditional process done entirely by hand, the scars are roasted to produce the best saffronin the world, known as Calidad Mancha.
1.25 liters (1/4pt 2) Milk
75 g (3 oz) sugar
150 g (6 oz) of almonds or marzipan
2 tablespoons fine fresh bread crumbs
2 cloves of garlic
Salt
A few threads of saffron
Few sprigs of parsley
White pepper
200 ml (7 cc) olive oil
Supplement
12 small, thin slices of bread fried in olive oil
50 g (2 oz) roasted almonds
Bring the milk tocook.
In a mortar, mix the salt, saffron, pepper, garlic and parsley.
Mix the ground almonds, sugar and the mortar mix in hot milk.
Lower the heat and cook for 8 to 10 minutes easily. Serve garnished with fried bread and toasted almonds.
Dessert
Touron EIS
(Ice cream made with two nougat) with chocolate sauce
Touron is a nougat of Arabic origin made with almonds andHoney or sugar, without which there would be no easy Christmas in Spain. There are innumerable variations - chocolate, coconut, chips, etc. - but the oldest and most authentic recipes are those for soft touron (Jijona), with ground almonds, or hard (Alicante) touron with whole almonds, or served as a ice cream with chocolate consumed. The sauce is made with butter but with olive oil, as it did when cocoa was brought to Spain from America are used.
150g (6 g sugar)
4 tablespoons water
6 egg yolks
150 g (6 oz) soft nougat Jijona
Malaga 2 tablespoons wine
200 ml (7 cc), liquid cream
3 egg whites
75 g (3 oz) hard Alicante nougat
Sauce
200 grams (7 ounces) of dark chocolate
2 tablespoons extra virgin olive oil
1 / 2 tablespoon water
Break around the Alicante nougat.
Butter, 500 ml (1 pt) baking pan.
Place a paper collar around the edge of the plate,It can extend to 5 cm (2 ") over the edge. Freezer space.
Prepare a light syrup with water and sugar.
Beat the egg yolks and hot syrup together in a mixer.
Break the nougat Jijona in two tablespoons of wine. Beat the cream. Beat the egg whites until stiff.
Sometimes closely together in the same order, all the mixtures.
Sprinkle the dish with some of the Alicante nougat.
Pour into preparedCream mix.
Leave in freezer for several hours or overnight for best results.
After removal Remove the mixture from the freezer, remove the paper and sprinkle with the remaining Alicante nougat and served with warm chocolate sauce.
For the hot chocolate sauce
Place chocolate and water in a bowl or in the water and melt it in a saucepan of boiling water.
Gradually mix the oil, stirring constantly.
Have fun!
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