All relevant religious holidays in The country possess a reflection within the food. The country would be a strictly Catholic country for hundreds of years using the liturgical periods tightly marking the habits, with food rules that needed to be obeyed. Though nowadays the religious rules regarding food, like fasting on certain days during Easter time, are largely overlooked, funnily enough the meals traditions remain and making torrijas for that Easter time celebration, often a labor holiday lasting four days, is one. You can also locate them in pastry shops, bars and restaurants from coast to coast during this time period. Torrijas are apparently an extremely ancient recipe, because they first appear quoted with a Spanish author within the 15th Century. Now&... pay attention to this writer pronouncing this funny word here .
Torrijas are a simple dish, much like French toast and discomfort perdu, most frequently produced by soaking slices of stale bread in sugared milk, also flavoured with cinnamon or vanilla, then bathed in beaten egg, fried in oil and sprinkled with a combination of sugar and powdered cinnamon. Actually, another one of the numerous ways produced by the not too well-off to utilise bread leftovers. Though today bread especially baked with regards to making torrijas can be purchased. Because it usually happens with many traditional dishes, the right ingredients and method are questionable matters, torrijas created using sweet wine rather of milk yet others bathed in syrup after frying being also popular. Not to mention, the very best torrijas will always be one’s mother’s, no discussion about this!
Torrijas, a Spanish Easter time treat
- 4 cups (1 liter) milk
- 3 tablespoons of sugar (or honey if you like)
- 1 stick cinnamon
- 2-3 medium eggs
- Sunflower oil or any other insipid oil for frying
- Sugar and cinnamon for sprinkling
- Slice the bread into 1 " (2.5cm) slices. Place them on the shallow dish that may contain the milk.
- Pour all of the milk inside a saucepan using the sugar and also the cinnamon stick, provide a boil. Switch off heat as soon as it begins to boil and then leave to infuse for five minutes.
- Pour the milk around the bread and let soak for half an hour.
- Beat the eggs inside a plate big enough to carry a minumum of one torrija.
- Heat the oil to medium inside a large fry pan that may hold several torrijas simultaneously. Having a spatula (the bread may be excessively soft), carefully transfer the drenched slices one at a time in to the egg and switch these to coat. Then transfer the slices towards the herbal.
- Fry for a few minutes on every side, until brown.
- Remove to some dish lined having a paper towel and completely sprinkle with sugar and cinnamon. Enjoy warm or cold.
Strategies for superb torrijas . I've found it makes sense best whenever you allow the bread go very stale before soaking, so the slices can soak just as much milk as you possibly can and yield a really creamy inside later on. What exactly I actually do sometimes would be to slice the bread before allowing it to dry overnight, to make sure the loaf dries completely (and since slicing will be a lot simpler as the bread is soft). And I suggest you make certain the slices soak just as much milk as achievable, so it is advisable to check how they're doing within say twenty minutes after flowing the nice and cozy milk in it, since you can always add a bit more when the slices have drenched up all of the liquid within the dish, say another cup. For me personally they are indeed the secrets for any lusciuosly creamy interior that appears and tastes a lot more like pastry cream than like plain milk-drenched bread. Because it is exactly what I truly love about torrijas. the alchemy of soaking and frying metamorphoses the easiest ingredients into different things and truly scrumptious.
Well, I'm sure that possibly the very best factor to leave religious traditions are excellent foods similar to this. Sigh, hearing you pronounce the term (fun!) only jogs my memory the way i won't ever have good Spanish pronunciation, like me physically not capable of moving my r’s.
jooo, no s que ha pasado, haba escrito largo y tendido y se ha borrado todo!:( el ordenador sigue confabulando contra m!
No saba que publicabas en ingls a veces antes, crea que era la versin inglesa del invitado de ingls y que los posts salan disadvantage el &"delay&" en traduccin.
Me encantan las torrijas&...las que tu dices que parecen ms crema pastelera que pan remojado pero casi ya seco (pasa demasiado!) y estoy totalmente de acuerdo contigo en que 1 de los trucos es usar pan del da anterior&...y tu truco de dejarlas cortadas antes me parece genial! Es como lo de secar la pasta choux para que absorba ms huevos y as enriquecerla ms o preparar united nations salmorejo disadvantage pan seco para que absorba ms jugo de tomate y as se necesite menos pan y sabr ms a tomate disadvantage la misma textura&...No me dejes, que me enrollo!
Yo tambin suelo dejar enfriar la leche infusionada porque tengo la sensacin de que absorbe ms lentamente pero absorbe ms (quizs solo soy tiquis&...no lo he comprobado empiricamente) pero a que el pan es ms manejable antes de pasarlo por huevo. Y a veces sustituyo parte de leche por nata&...ejem, ms pa el cuerpo!
Y sii las torrijas de mi madre boy las mejores ja ja ja
El ao pasado publique la versin de Berasategui de torrijas disadvantage brioche y caramelizadas, en vez de fritas por si te animas a probarla. United nations beso
Ay, Que ricas se ven estas torrijas. La verdad no las he probado nunca, me haz tentado completamente ha hacerlas. Te cuento que tenemos algo parecido en argentina, le decimos budin de pan. Me ha encantado esta receta, que delicia para las Pascuas!
Abrazos y Felices Pascuas para ti tambien,
