Two traditional Spanish recipes for Christmas
Starter
Almond Soup
Usually served as dessert in Castile throughout the year. At Christmas, it's like a main dish for Christmas dinner, served with saffron. This spice has found perfect growing conditions in Spain, especially in La Mancha, where each year is collected in the fall of the flower of saffron, and a traditional process is fully implemented by hand, the scars roasted to produce the best saffronknown throughout the world, as Calidad Mancha.
1.25 liters (2 1/4pt) milk
75 g (3 oz) sugar
150 g (6 oz) ground almonds or almond paste
2 tablespoons fine fresh bread crumbs
2 cloves garlic
Coarse salt
Streaks of saffron
Few sprigs of parsley
White pepper
200 ml (7 fl oz) olive oil
Garnish
12 small, thin slices of bread fried in olive oil
50 g (2 oz) chopped toasted almonds
Place the milk acook.
In a mortar, mix the salt, saffron, pepper, garlic and parsley.
Mix the ground almonds, sugar and mix mortar in hot milk.
Reduce heat and simmer gently for 8 to 10 minutes. Serve garnished with slices of bread toasted and chopped almonds.
Dessert
Touron ICE CREAM
(Ice cream made with two nougat) with chocolate sauce
LOR is a nougat of Arabic origin made with almonds andHoney or sugar, without which it would simply not be Christmas in Spain. There are innumerable variations - chocolate, coconut, nougat, etc. - but the oldest and most authentic recipes are those for touron soft (Jijona) touron with almonds or hard (Alicante), with whole almonds or served as an ice cream together chocolate sauce. The sauce is not with butter but with olive oil as it used to be made when cocoa was first brought to Spain from North and South America.
150g (6 g sugar)
4 tablespoons water
6 egg yolks
150 g (6 oz soft) Jijona Torrone
2 tablespoons wine Malaga
200 ml (7 fl oz) cream
3 egg whites
75 g (3 oz) hard Alicante nougat
Salsa
200 g (7 oz) dark chocolate
2 tablespoons extra virgin olive oil
1 / 2 tablespoons water
Some break the Alicante nougat.
Butter, 500 ml (1 point) souffle form.
Collar Load the paper along the edge of the module souffleallow to extend 5 cm (2 "), over the edge. placed in the freezer.
Prepare a syrup with water and sugar.
Egg yolk and the hot syrup in a mixer.
Let the nougat Jijona in two tablespoons of wine. Whisk the cream. Beat the egg whites.
Carefully times in the same order, all the mixtures.
Sprinkle the souffle with some form of Alicante nougat.
Pour into preparedCream mix.
Leave in freezer for several hours or overnight for best results.
Remove After removing the mixture from the freezer to distribute the newspaper, with the remainder of Alicante nougat and served with hot chocolate sauce.
For the hot chocolate sauce
Place the melted chocolate and water in a bowl or pan of water and boiling water.
Gradually mix in oil, beating constantly.
Enjoy!
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