Turrón (Nougat)

Turrón (Nougat)
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225g glucose syrup
125g honey
190g caster sugar
2 egg whites
Rice paper, for lining 200g almond kernels, toasted
Zest of 1 lemon
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See the video at http://www.lifestylefood.com.au/recipes/11508/turrn-nougat
or use the following directions.
1.
Place ½ cup glucose syrup and ½ cup honey in a small heavy-based saucepan, stir over low
heat until well combined, then cook until the temperature reaches 130C.
2.
Meanwhile, place the sugar, remaining glucose syrup and 50ml water in another small heavy-based
saucepan and stir over low heat until the sugar dissolves, then cook until the temperature reaches
170C.
3.
While the syrups are cooking, using an electric mixer, beat the egg whites until stiff peaks form. As
soon as the honey syrup reaches 130C, very slowly pour it into the eggwhites, beating
continuously. When the other syrup reaches 170C, very slowly add it to the eggwhites and continue
to beat until the mixture has cooled enough so that it is just hot but not hot enough to burn you.
4.
Lightly grease a 15x25cm tray and line with rice paper.
5.
Stir in the almonds and lemon zest, then pour the mixture into the prepared tray. Cover the top of
the nougat with rice paper, cutting to fit and stand until cool, then cut into 12 pieces.
Churros Madrileños (Doughnut Fritters)
1 tbsp olive oil
1 tsp salt
About 275g (10oz) strong bread flour
Oil, for frying
Caster sugar, for dusting
1.
Bring 600ml (1 pint) water, the oil and salt to the boil ina roomy saucepan. As soon as it's bubbling,
beat in the flour a fistful at a time until you have a smooth soft dough nall which leaves the sides of
the pan clean. Allow to cool.
2.
For the homely version - leave the fancy piping to the professionals - pack the dough into a large
star-shaped piping-syringe, the kind you'd use for a biscuit dough. The opening should be about as
wide as your thumb. Lay a clean cloth on the table and dust it with flour. Pipe out half a dozen
finger-length churros - don't do them all at once or they'll form a skin and burst when they
encounter the hot oil.
3.
Meanwhile, heat a deep pan of frying oil - this is one of the moments when the Spanish cook
reaches for the deep-fryer. When the oil is good and hot and lightly hazed with blue, slip in the first
batch of churros and fry until golden. If the oil is too hot, the centres will remain raw. If too cool,
the churros will break up in the oil. Transfer to kitchen paper and drain.
4.
While the first ones are cooking, pipe out another half-dozen lengths and transfer them to the oil.
Continue until all are done. Practice makes perfect. Hand the sugar around separately (people who
like to dunk their churros in their morning coffee or hot chocolate usually sweeten the drink rather
than the churro).
5.
If you'd like to try a potato dough, replace half the flour with mashed potato. Potato churros are
always ridged, short and thick.
Arroz con Leche
(Spanish Rice Pudding)
Ingredients:
1 cup of short grain rice (Bomba is a popular brand in Spain)
1-2 wide slices of lemon rind
1 stick of cinnamon
1 teaspoon of ground cinnamon
1 pinch of salt
1 liter of whole milk
Sugar to taste
Preparation:
. Rinse the rice and then put it in a saucepan over a medium heat just barely covered with
water.
. Add the cinnamon stick and lemon rind. Stir continually until all of the water is absorbed.
. Add milk about ½ cup at a time, stirring each time until all is absorbed. Continue adding up to
the whole liter of milk, stirring continuously.
. When is seems creamy enough, taste to make sure the texture of the rice is correct. Some
prefer it al dente and others like it very cooked (almost mushy).
. When it is to your liking, turn off the heat and add a pinch of salt and dash of cinnamon. Then,
add the sugar a few tablespoons at a time until it is sweet enough for you. Enjoy warm or
let cool.
. Sprinkle a bit more cinnamon on top to decorate!
- See more at: http://spanishsabores.com/2011/12/16/antonias-arroz-con-lecherecipe/#sthash.7rGTTly0.dpuf
Polvorones - Almond Cookies
Rich, crumbly "polvorones" or "Dusty" Almond Cookies are a
delicious cookie, especially popular in Spain during the Christmas
season. This traditional recipe is softer and more crumbly than the
other polvorones version we have on our site. In fact, this cookie
just about melts in your mouth!
Ingredients:
1 1/2 cups unbleached white flour
3/4 cup almonds (raw)
5 oz. butter or margarine
3/4 cup granulated sugar
1/2 tsp cinnamon
Preparation:
This polvorones or Spanish almond cookie recipe makes approximately 16 (2-inch round)
cookies.
Preheat the oven to 350 degrees. Measure and pour flour out onto a cookie sheet. Place in
oven and "toast" the flour. Occasionally move the flour around on the sheet, so that it
toasts evenly. Leave in oven for about 8 minutes. Remove and set aside.
Place raw almonds on another cookie sheet. Toast the almonds until they change color just
slightly. Remove and place almonds into a food processor. Process almonds until they are
finely ground.
Reduce oven temperature to 250 degrees.
Cream butter, sugar and cinnamon together in a large mixing bowl. Add the flour and finely
ground almonds and continue mixing. The dough will be very crumbly!
Place a sheet of waxed paper on a cutting board or other flat work surface. Press the
dough together to form a ball. Then press the dough onto the waxed paper. Carefully
flatten it down to about 1/2 inch. Use a cookie cutter to cut out the cookies.
Use a small spatula to carefully move the cookies from the waxed paper to a cookie sheet
for baking because the dough is very dry and flakey.
Bake cookies on ungreased cookie sheet for 25-30 minutes at 250 degrees. Remove cookie
sheet from oven and allow cookies to cool completely before removing them. Take special
care not to break them.
Crema Catalana
Crema Catalana or Catalan Cream is the Catalan name and version of
the French dessert, crème brulée. In fact, many regions lay claim to the
origin of the dessert. Wherever it originated, enjoy and let it dissolve in
your mouth! It is a great dessert for Spring, since it is also called
Crema de Sant Josep, or St. Joseph’s cream, traditionally prepared on
March 19th, St. Joseph’s Day, the Spanish equivalent of Father’s Day in
the USA.
Ingredients:
1 cup sugar
4 egg yolks
1 tbsp cornstarch
1 stick cinnamon
grated rind of 1 lemon
2 cups milk
Preparation:
This is a great dessert to make ahead of time, since it is very easy and requires 2-3 hours
of refrigeration before serving. Make it the day before and leave it in the refrigerator until
you are ready to serve. Then, heat the broiler, caramelize the sugar and serve!
In a pot, beat together the egg yolks and 3/4 cup sugar until thoroughly blended and the
mixture turns frothy. Add the cinnamon stick and grated lemon rind. Pour in the milk and
cornstarch. Slowly heat the mixture, stirring constantly, just until thickened. Remove pot
from heat immediately.
Tip: As soon as the mixture thickens and you feel resistance while stirring, remove the pot
from the heat or the mixture may curdle or separate! The texture of the finished crema will
be grainy instead of smooth and creamy as it should be.
Remove the cinnamon stick and ladle the milk mixture into 4-6 ramekins (depending on
size). Allow to cool, then refrigerate for at least 2-3 hours.
Before serving, preheat the broiler. Remove ramekins with the crema catalana from
refrigerator and sprinkle the rest of the sugar over each ramekin. When broiler is hot,
place the ramekins under the broiler on the top shelf and allow the sugar to caramelize,
turning gold and brown. This may take 10 minutes or so, depending on your broiler.
Remove and serve immediately.
If you'd like, you can serve the crema catalana chilled, but we think it has more flavor
when served warm from the broiler.
SOBAOS PASIEGOS
Suave bizcocho Cántabro que está
mejor en el desayuno o merienda.
Ingredients
Ingredients for 8 people: 250g of butter 250g of flour 250g of sugar 1 packet of powdered yeast 1
spoonfuls of rum 3 eggs salt.
Preparation
Mix the softened butter with the beaten eggs, the rum, the sugar and a pinch of salt in a bowl.
Meanwhile, put the flour and the powdered yeast in a separate receptacle; then add the mixture to the
other ingredients. When everything is in, stir until it forms an even mixture, without lumps. Pour the
mixture into paper cases or on to a baking tray greased with butter until it is about half the size it will
reach when it rises with baking. Put in the oven at about 180ºC for about 15 minutes.
Sangría (non alcoholic)
The liquid is a combination of black tea and
pomegranate juice, which approximate the sweetness,
acidity, and tannins of red wine. It's a beautiful
substitute both flavor and color-wise, although caffeine
does of course have a more stimulating effect than
wine. I also include a little fresh orange juice for
sweetness and cinnamon sticks for subtle spice. Just
before serving, the drink is lightly carbonated, and the
result is a punch suitable for young and old, drinkers
and non-drinkers, mealtimes and parties.
Ingredients
2 cups boiling water
2 tea bags
2 cinnamon sticks
1/2
cup sugar
3 cups pomegranate juice
1 cup orange juice (freshly squeezed)
1 orange (sliced into thin rounds)
1 lemon (sliced into thin rounds)
1 lime (sliced into thin rounds)
1 apple (cored and cut into 1/2-inch chunks)
3 cups carbonated water
Preparation
Pour boiling water over tea bags and cinnamon sticks and steep for 5 minutes.
Discard tea bags and stir in sugar to dissolve.
In a large jar or pitcher, combine tea, cinnamon sticks, pomegranate juice, orange
juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably
overnight.
Just before serving, stir in carbonated water. Serve in glasses over ice.