The Gastrosite of Spanish Recipes

A Guide to Cooking Correctly by Carlos Mirasierras

Vic sponge cake (Pa de pessic de Vic)

108 Vic sponge cake

Recipe provided by the Institut Català de la Cuina

Ingredients: 4 eggs; 125 g flour; 125 g of sugar; 1grated lemon rind; 1 tbspbaking powder; butter.

Preparation: Mix the eggs, the sugar and the lemon rind with a whip until it all doubles in volume.
Sieve the flour and the yeast and add this mixture to the previous one using a spatula. Put this final mixture into a butteredand floured mold and bake it in a preheatedoven at 180º C.



Crema Catalana (Crème brûlée)

109 Crama Catalana

Ingredients: 1 liter of milk, 4 egg yolks, 2 tbsp cornstarch, Cinnamon stick, lemon rind, 200 g sugar


Step1:Heat the milk together with the cinnamon and the lemon rind in it.
Step 2: Beat the yolks with the sugar and the cornstarch.
Step 3: Add the milk to the yolks, and whisk it all to form a cream-like mixture.
Step 4: Place this mixture on the heat and let it thicken without reaching the boiling point.
Step 5: Pour the cream in clay pots and let it cool down. Put a layer of sugar on the cream and brown it with a red hot iron piece (or a kitchen blowtorch).


Sweet Rice Soup (Arroz con leche)

110 Sweet Rice Soup

Ingredients: 1 cup round rice grain, 4 cups milk, 250 g sugar 1 lemon rind; cinnamon.


Step 1: Cook the rice in a saucepan with enough water to cover the rice and until it evaporates.

Step 2: Next add on the rice the hot milk, the lemon rind and let it simmer for 20 mins on a low heat, while stirring frequently.
Step 3: Add sugar, remove from the heat and continue stirring the dessert.
Step 4: Remove the lemon rind and pour the sweet soup into glass or clay containers.

Let the rice cool down first and keep it in the fridge to serve this sweet rice soup cold.


Torrijas de SantaTeresa

111 Torrijas de Santa Teresa

Ingredients: 6 slices 1 day-old bread, 1/2 litter of milk, 2 eggs, olive oil,3 tbsp sugar, cinnamon.

Preparation: Step 1: Pour the hot milk (with sugar in it)) on a plate and let the bread slices soak in it, taking care they don't crumble; let them drain a bit (not too much) on KP.
Step 2: Dip the bread in the beaten eggs and fry them until brown on both sides.
Step 3: sprinkle with cinnamon and sugar to taste. The toasts can be eaten hot or cold.


Cupcakes (Magdalenas)

116 Cupcakes

Ingredients: 100 g butter; 100 g flour; 100 g sugar; 2 eggs; 1-2 tsp baking powder; 1 tsp grated lemon rind.

Preparation: Keep the butter at room temperature for a while so it softens and can be mixed with sugar to get a smooth and creamy preparation. Add the grated lemon rind, and the eggs, one by one, while mixing all well.

Next, add the flour, sifted, and the yeast, and mix gently.
Place the cupcake molds on a roasting pan, and fill them with the preparation at 3/4 of their capacity.Move the roasting pan to a preheated oven at 180ºF (360ºF) and bake them for 20 minutes.
Remove from oven and let cool.




Apple-creme caramel ( Flan de manzana)

117 Apple flan Creme caramel

Ingredients: 1/2 kg apples; 1 small can condensed milk; 3 eggs
Caramelizing sugar for the mold.

Preparation: Peel the apples and cut into not-too-large pieces. Put the apple pieces to cook until they get soft, and drain.Mix the apples, the eggs and the condensed milk in a blender. Pour this preparation in a in a caramelized mold, place this mold in a larger pan with water and cook it in bain-marie for 45 mins, turn the heat off, and let it cool down in the cooking water used in the bain-marie.




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