Mes: octubre 2020

Por Ane Goñi Salaverri

Receta de Leche Merengada

Leche Merengada is a classic dessert, a kind of variation of the milkshake, and is served in ice cream stores all over Spain. It is such a classic dessert that the famous children’s song, entitled «Tengo una vaca lechera» («I Have a Milk Cow») talks about a cow who gives sweet and tasty leche merengada. It is made of milk that is heated and flavored with sugar, cinnamon, and lemon zest. Once strained and cooled, the milk is then mixed together with beaten egg whites. Finally, the mixture is frozen. The resulting texture is somewhere between a smoothie and ice cream.

Por Ane Goñi Salaverri

Receta de crema vasca fácil, o goxua.

Goxua in Basque, (pronounced go-shoo-ah), means sweet, and it is a sweet and creamy dessert from the Basque Country of northern Spain. It was invented in Vitoria by pastry chef Luis López de Sosoaga in the 1970s and is now a popular dessert in and out of the Basque Country. A cold, layered dessert, said to be inspired by crema catalana, but goxua is also similar to the creamy Italian dessert. First, a layer of sweet whipped cream is laid down as a base in the bottom of a dish. Liquor-soaked ladyfingers are the next layer, on top of which goes creamy custard. A burnt-sugar crust coats the top, however, many cooks prefer to use caramel sauce instead. Goxua can be made in a large dish and cut into individual servings or assembled and served in individual clay dishes or bowls.

Por Ane Goñi Salaverri

Turrón de chocolate casero

El turrón de chocolate sabe a navidad.  Hasta hace poco, sólo había dos tipos de turrón de almendra, que se originaron en España hace siglos. El primer tipo es el turrón duro, un dulce de turrón duro con almendras enteras, y el turrón blando, un caramelo suave, cremoso y que se derrite en la boca, similar en textura a la mantequilla de cacahuete

Por Ane Goñi Salaverri

Miguelitos: Receta de pastelería española rellena de crema

Miguelitos de la Roda are a light and flaky pastry with cream filling. This delicious dessert was invented in La Roda in the Spanish province of Albacete. Pastry chef Manuel Blanco named his tasty creation after a friend who was the first to taste it in 1960. They are now produced in many pastry shops all over Albacete. A Miguelito is a very simple pastry, which looks and tastes like it took hours to produce. Fortunately, it is simple to make and takes very little time or cooking skills. Just roll, cut, and bake puff pastry sheets and prepare a simple pastry cream to spoon into the center. Dust them with powdered sugar and enjoy. 1:28 Click Play to See This Spanish Cream-Filled Pastry Recipe Come Together

Por Ane Goñi Salaverri

Receta de Hojaldres de Astorga

Astorga is a large town located in the province of Leon in northern Spain. The town lies along the French route of the Way of St. James (Camino de Santiago), and is famous for its pastries. Every pastry shop and cafe have boxes of the traditional pastries for sale. Astorga puff pastries may be the easiest pastry to make, now that puff pastry sheets are available to buy in any supermarket. Simply slice a puff pastry sheet into rectangles and cut holes in the center. Bake for 10 to 12 minutes. Then, dip the pastries in hot syrup and serve. They are excellent for breakfast, or an afternoon treat with hot coffee or tea.

Por Ane Goñi Salaverri

Bica Gallega con corteza de azúcar tostada

Rich and spongy, with a toasted sugar crust, like Tarta de Santiago, Bica Gallega is a traditional cake from Galicia. Although nobody knows for sure when Bica Gallega was created, it originated in Puebla de Trives, in the province of Orense. The city is still famous for its’ bica, and celebrates the Fiesta de la Bica the last Sunday in July. Bica is typically prepared at home during holidays, including Carnaval, although it is sold in all the pastry shops in the area of Trives. It’s common for visitors to the area to buy a bica to enjoy when they return home, or give as gifts. The Galicians will tell you that the secret to preparing a bica is to use clarified butter, which they call manteca de vaca cocida.

Por Ane Goñi Salaverri

Receta de Melocotones en Vino – Melocotones en Vino

Peaches in Wine is a fresh-tasting dessert that is a fabulous finish to a summer dinner. Peaches provide the “taste of summer” while the wine and cinnamon give this dessert its zing. Make it ahead and store in the refrigerator until you are ready to use. Be sure to use firm peaches, so they will stay intact.

Por Ane Goñi Salaverri

Pan de Calatrava – Receta de Pudín de Pan

The Calatrava bread pudding or pan de Calatrava is one of the most famous desserts of the region of Murcia in Spain. Traditionally, it is flan baked with stale bread or sponge cake with caramel sauce on top. Our version of the recipe uses anis-flavored toasts. Truly an easy dessert that’s perfect to make ahead.

Por Ane Goñi Salaverri

Receta clásica de natillas de leche.

Although the exact origin of natillas (custard in English) is not known, nuns in convents across Europe prepared them. One of the theories is that the nuns actually developed the dessert. No matter where natillas came from, one thing is certain, they conjure up childhood memories for many Spaniards, and along with flan, cuajada, and crema catalana are a comfort food in Spain. This recipe is for the basic vanilla-flavored natillas, that are thick, creamy, and a rich yellow color. Although infused with lemon and cinnamon flavor when cooking, sprinkle with cinnamon on top just before serving. Other popular flavors for natillas include chocolate and turron.