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Typical recipes for Lent and Easter

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Typical recipes for Lent and Easter

We have selected some special recipes for those days of Lent and Easter.



French toast Lent



Among the most traditional desserts of Spain, could not miss the French toast. Traditionally, it has always been a recycling dessert, bread was reused from previous days. Traditional French toast are usually prepared with a special kind of bread for French toast, wider, fluffy and thicker than usual. This traditional recipe, sweet most typical Easter is a dessert that is based on a slice of bread soaked in milk, breaded in egg, fried in olive oil extra virgin and flavored to taste with sugar syrup or, in this case, sugar and cinnamon.







Ingredients:

• 1 loaf day-old bread


• 1 liter of milk


• 500 ml. cream


• 1 vanilla pod


• 250 gr. of sugar


• 4 eggs

For the syrup:

• 1.5 liter of water


• 350 gr. of sugar


• 2 cinnamon sticks

Elaboration



The day before the preparation of homemade French toast day, prepare a not very liquid syrup with all the above ingredients. In a saucepan put to heat, low heat, milk cream, sugar and vanilla, stir until the sugar dissolves. As tempers milk we cut and placed in a bowl bread, sliced about two centimeters thick. When you first start out "humble" Milk Dipper is the time to incorporate it into the source of the bread does not have to be very hot, because if not, we can break the slices.



We heat sunflower oil in a large skillet, when it is heated, beat the eggs in a large bowl. When hot, rebozamos bread slices in egg and fry in the pan. Once we took them acquire a golden color and place them on absorbent paper, once they lose the excess oil, we put them on the source of final presentation. Once we have all the chips and homemade French toast tray, sprinkle with the syrup, the occasionally we give back to soak it up the sweet liquid

Lent cod confit with sweet potato cream, quince and port wine reduction



There are many recipes typical of Lent and Easter cod, but if there is an original, certainly this confit cod, linking savory and sweet flavors, combines the juiciness of fish with a sweet and tasty cream.



Ingredients:

• 4 desalted cod loins good quality


• virgin olive oil


• 1 large onion


• 2 medium potatoes


• 1 large potato


• some water


• 150 cl cream


• salt and pepper


• 150 cl of sherry


• 150 cl port wine


• a handful of currants


• water + cornflour if necessary


• one tablespoon per dish of sweet apple and quince

Elaboration



First let cod confit at 35 ° C in a pan where cod loins are covered with olive oil. Monitor the temperature with a thermometer, prick the center of the back and when you reach the desired temperature, remove and put to drain.

Roast the potato skin with sweet potatoes in the oven at 200 ° C for 35-40 minutes or until they are cooked, peel and reserve, while in a pan fry the finely chopped onion until tender, you do not need color.



Add to the bowl of the mixer where potatoes and potato have the poached onion, salt and pepper and put the cream, crush to a fine puree, if too thick to put a little water. Book puree hot.



Put in a saucepan the wine and let reduce to half, we can finish helps thicken the sauce with a tablespoon of cornstarch dissolved in a little cold water. When the sauce is just right add currants and leave about 4 minutes to soften over very low heat.



We assemble the dishes.



Put in the bottom of the dish a little sweet potato cream over the back of cod confit with a few raisins and chopped quince. Garnish with a thin sauce of sherry and port wine reduction.

Fritters



Ingredients:

• ½ cup water


• ½ cup milk


• 1 cup sifted flour


• A small spoonful of sugar


• 1 pinch of salt


• Scraping of half a lemon


• 1 tablespoon butter


• 1 small glass of anise cut (as it always going to taste)


• 3 eggs

Elaboration



Put in a saucepan the milk, water, butter, salt, sugar and lemon zest. When a boil flour once check and work until we see is a consistent mass and tends to become a ball. Remove from heat, anise and egg check and work until fully integrated, the second egg and the same is cast until we have integrated the three eggs in the dough.

We work the dough about 10 minutes. I did the whole process with a wooden spoon.



a pan with sunflower oil is heated and they are throwing dumplings until they are a deep golden color (help with two teaspoons oil smeared). You will see that around alone are given, and if not help them with a slotted spoon. As you go removing place on absorbent paper, and before they cool completely coating them with sugar.

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