Spanish cuisine recipes: traditional

The paparajotes are a typical dessert of many towns in the Region of Murcia . The funny thing is that it is not well known outside this area. Those who have tried it say it is delicious and easy to prepare. It is also an economical and very resultón dessert.

INGREDIENTS

1/2 L MILK
1/2 L of water
6 MEDIUM EGGS
FLOUR pastry 700 gr
A LEMON zest
CINNAMON POWDER
100 gr SUGAR
LEMON LEAVES, USA YOUNG THE GREEN LIGHT.
SUGAR FINA
OLIVE OIL

A COOKING!

1. Boil the milk and bring to a boil. Then let it cool. We separate the yolks and whites of eggs. Four of the beat whites until stiff.

2. Now in a bowl and mix the cold milk and water. Add the egg yolks one at a time and we will gradually whisking. While beating we add flour to tablespoons. Add the lemon zest, a couple of teaspoons of cinnamon and egg whites to stiff peaks. All while beating ... ideally the pastry blender. I use mine it cost me little Moulinex and I take a lot of trouble. Beat the whole mixture well and let rest for 30 minutes.

3 . honda In a pan put olive oil (or whatever you want), to heat. As little two finger widths oil. For paparajotes may float and fry well. We take a piece of lemon limpita well, we had the mass on both sides and fry for a few seconds. Smells rich and stay browned. So with all.

4 . Finally we leave on a kitchen paper that has two functions. Remove excess oil and thus make them more crispy.

PRESENTATION

Sprinkle fine or if you have normal blood sugar and cinnamon on top. We put them on a tray or source, some sprig garnish with lemon blossom, and are ready to eat. Very easy, right? DO NOT EAT LEMON LEAF , single mass.

VARIATIONS

In Totana paparajotes are salty, cream made with cooked chickpeas with cod.

WHAT WE DRINK?

The ideal would be a sweet wine or liqueur herb. Some people take with churros and chocolate.

ORIGIN

This dessert is so traditional and simple habit takes on Father's Day. For the ingredients you can bet it is a typical dessert of Muslims occupied the region in the Middle Ages.

Do not miss Murcia paparajotes try to make, it is very simple. Surprise everyone at Easter and instead make a typical pancake paparajotes, see how you succeed. If you know more about this rich dessert rustic feel free to comment.

Soon!

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Today I'm not going very far from my house, I will not go out the front door. This time playing a dish typically Alicante , theCoca Coca mollitas or muffins (in Valencian). If you live in or around Alicante'm sure you've eaten this rich salty coke. But if I had not heard mentioned so far, I recommend that you do not miss.
's Coca mollitas is a "must", now that is so fashionable this anglicized in all bakeries in Alicante . Typically find the base of pastry or bread. In recent years also find chocolate. Definitely one of the best things invented by man, and not exaggerating.Ideally, take it as lunch, though Coca mollitas not have the time or schedule, or calendar date.

VIDEO RECIPE

INGREDIENTS

For ingredients will always use the same cup.

WHEAT FLOUR FORCE 375 g = 3 CUPS (FOR BASE)
OLIVE OIL SOFT CUP 225 g = 1
1/2 CUP OF BEER
1/2 CUP = 112 g VIRGIN OLIVE OIL (FOR CRUMBS)
SAL, PRETTY
WHEAT FLOUR 300g NORMAL (FOR CRUMBS)

A COOKING!

1. Lets start with the mass of the base. This sift the flour (about 3 cups) with a teaspoon of salt and put it in a bowl. We make a well in the center and we pouring olive oil. Stir well with a spoon or spatula. If you prefer, you can use a mixer blender. Once we have a homogeneous mass beer and continue kneading about 10 minutes. You can put more or less salt, it's going to taste. We put baking paper on a baking tray and sprinkle with flour (you can help a brush). We now extend the dough on the paper. It should be a box to maximize space, but there is shaped makes mini-pizzas. I am not in favor of it. The Coca mollitas has four corners! ... Che!

February. oven to preheat We at 200 ° C with up-down function. While the oven is tuned prepare the mollitas. This mix 300 g of sifted flour, along with extra virgin olive oil and a few pinches of salt. At this point I will say that I prefer the mollita is saltier than the base, so it controls the ratio of base / mollitas salt. We're mixing everything with a spatula. After had a plastic container that can be covered, and shake the contents as if it were maracas. They will form balls and pegotitos flour (these are our mollitas). Now extend above the ground.

Three. already have coca ready to put in the oven, but before we will cut into rectangular portions. We do it before because coca base is chewy and crumbs are loose on it. If you try to cut it with coca shatter made us whole. We left in the oven for at least 20 minutes we controlled the crumbs go putting up gold, not marroncitas. Out of the oven and let cool in the pan for 5 minutes. Then we are passing in portions to the rack to cool completely.

PRESENTATION

This coke is folksy, does not need much decoration. It is very aesthetic itself. To me it seems pretty up on the baking sheet.

WHAT WE DRINK?

The Coca mollitas is very salty and also stuck to the palate and throat remains. I definitely lean towards a cold beer.

VARIATIONS

They say that when a dish is perfect not try to improve it, because otherwise get. But bakers alicantinos Ruffled curl even when on the raw dough over the chocolate and put mollitas. You can use hazelnut cream or chocolate fondant. The contrast with the salty chocolate is fantastic.

Another variation would be to replace the beer for white wine.

You can also replace the base plate by a puff.

ORIGIN

The Coca mollitas part of any childhood memory of Alicante. We all remember having eaten for lunch in high school, that I would always ask the baker ... "You want the center or edge?" Taking them in dinners and neighborhood in Bonfire, Moors and Christians in ... on the street for dinner or sobaquillo popular in the Pilgrimage of the Holy Face. You were taking unSiempre compete with coca ratatouille and "coca amb tonina" ... Those were the days, that nostalgia, good memories.

The word coca is related to the English word cake (cake), and both come from the Dutch kok. raise in the Spanish part of Aragón and are very popular.

Well I hope you feel encouraged to do this salty coke. You're not gonna regret it, yes count it by hand a beer or a soft drink for atragantaros not with her.

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