Featured Recipes
Did you catch the previous recipes for Gazpacho Andaluz?
Or..Honey Lamb Cordoba?...andSummers Garden Treasures.
I am sure this snack finds many variations throughout the world but this one comes from New Castile and La Mancha.
Torrijas
sugared toasts
A steaming cup of cocoa and this snack is sure to bring a smile to little faces. Not to mention using up some of those left over slices of bread. To add a special flavor for adults substitute wine for the milk. French bread gives the best persentation.
Serves 3 - 4
- 8 slices of stale french bread
- about 1/2 cup milk or red wine
- 2 eggs beaten
- 1/3 cup sunflower oil
- 1/3 cup sunflower oil
- sugar for sprinkling
- pinch of ground cinnamon
Heat the oil in a skillet and, when ready to fry dip the bread slices in the milk or wine on each side and transfer to the beaten egg. Fry on both sides, briefly, until crisp and golden. Drain on paper towels. While still hot, sprinkle with the powered sugar and cinnamon.
Pinchitos Morunos
spicy moorish kebabs
Andalusia offers this dish. Considered to be another tapas, these kabobs have become a favorite in this house. Full of flavor they are wonderful with rice and make a great dinner. Their heritage is from the Arabs of Africa and now served all over spain.
- 1 lb lean pork, cubed small
- 2 garlic colves, finely chopped
- 2 tsp salt
- 1 tsp mild curry powder
- 1/2 tsp coriander seeds
- 1 tsp paprika
- 1/4 tsp dried thyme
- freshly ground black peper
- 1/4 cup olive oil
- 1 tbsp lemon juice
Crush the garlic with the salt, a flat knife on board works well, then work in the other ingredients. Skewer the pork, 3 - 4 cubes to a small stick, and marinate them in a shallow dish. Turn them every so often to coat them well. Leave them for at least a couple of hours.
Spread the pinchitos out well on a barbecue or on foil under the broiler. Cook them under high heat for about 3 minutes on each side. We prefer to use the propane barbecue year round so this dish can be done anytime.
These wonderful reipes come from a favorite book "Spanish Cooking" by Pepita Aris.