My favourite dessert is grenades in wine. I usually have them at least one whole day in wine and sugar before eating them.... I love them!!!

how do i make either one of those.. it's due tomorrow?!?!

It's quite simple (torrijas): boil milk with cinamon, sugar and the skin of a lemon.

Then cut thick slices of french bread (or sandwich bread if you don't have access to french bread) cover them with the boiled milk.

Then squeeze some eggs and pass the bread so it is covered with the sqeezed eggs.

Finally fry the slices in olive oil (if it's not possible use sunflower oil) and cover with some additional cinamon and sugar.

The traditional recipe requires a special kind of bread only available in Spain, wich is very compact, and also to add syrup ("caramelo", which is made with sugar, lemon and water) at the end, but anyway they will taste incredible and quite spanish



Check this link for quantities: www.recetas.net

Does anyone know how to make Pionones? Delicious treats...
I tasted them in Granada and I loved them! It's a pastry that can only be found in the south of spain, according to the very nice lady at the Parador de Granada.

thanks fernando... i made my dad do it so ill get to taste them tomorrow.. hopefully they're good!! are they originally from Spain or is it just something you like?

Julia,
Torrija is the Spanish version of what we refer to as French toast give or take a few ingrediants and the time of day it is served ....

I don't know if it is common in other countries, but it is very typical in Spain during Easter

Fernando

I wouldn't really compare torrijas to french toasts... actually I think they are completely different. Usually after frying them, you keep the torrijas in caramel for a day or so, and you eat them all wet and juicy.

....and topped with all sorts of berries (or simply with strawberries and a little cream) for 'moi', please!!!

Recently, we came back from our holiday in Provence and ended up spending 5 days in Marseille! (recommended!); well, in the main plaza there was a churros kiosk!, too bad it was allways closed when we were there, I would have liked to see what French churros looked like.... And, on our last day, we went to a nearby small fishing village where, again at a street stall we bought something very, very similar to 'porras', they were really good, although over there they're called....ahem....chichis! :o

Julia, melocotón con vino is very typical of the Aragonese region, I'll check out a good recipe in English....the only concern I have is if they'll allow you to have alcohol in class!!! (I think not!)

So far nobody has mentioned a good 'mil hojas'. Mmmm....when they're well done, meaning very light and fluffy, they can be such a delicacy!

Where 'tartas' (cakes) are concern, I love one that looks very pretty, even sophisticated, it's tower-shaped and...I think it's called the Saint Honoré.

Pim -

LOL

Glad to hear you had a great time!