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miriamdiazmm

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About miriamdiazmm

  • Birthday 06/06/1983

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    Female
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    Spain
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    Grill Dome

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  1. This is a typical dessert from the days of "Entroido" or Carnival in Galicia, that I tried for the first time when I was doing the Camino del norte. It is a simple recipe, without great complications, but it is advisable to follow some recommendation for the ears to come out perfect. Here we like them very thin, so that they are crunchy. Do not use baking powder. There are places where it is used, but they are soft and not at all crisp. Once the dough has been made, it must be left to rest for as long as necessary, so that it has the appropriate final texture. Instead of milk, we use warm water. The original recipe contains lard, but we have replaced it with butter. Easier to find and handle in the production process. Before consuming them, it is necessary to cool them, and it is at this point that we sprinkle them with the glass sugar, not before. The oil for frying, we use sunflower oil, so that it does not flavor the dough. If you use olive oil, make it very soft. When frying, the oil should be hot, but without smoking. In most recipes anise is used. At home we add very little (or nothing) and replace it with lemon or orange zest. Gives it a delicious touch. Ingredients: 500 gr. of wheat flour 100 gr. of butter (or lard) 2 medium eggs 100 gr. of white sugar 125 ml. warm water 10 ml. anise Scratch of 1 lemon (or orange) Sunflower oil 1 pinch of salt Glass sugar (decoration) For 8/10 people Difficulty: easy Time: 15 min. 1 hour + 15 min Preparation of the recipe: First of all, we wash the lemon/orange, grated and reserved. Melt the butter in the microwave or in a saucepan. In a large bowl, add the warm water, butter, sugar, eggs, lemon zest, aniseed (or not) and finally a pinch of salt. We mix everything well, to make it a homogeneous cream without lumps. Now add the flour, slowly. First we mix with the help of a fork, and then directly with the hands. We knead until we have a soft and manageable dough, something wet to the touch. Cover it with a clean cloth and leave it to rest (at room temperature) for at least 1 hour. After a while, we separate small pieces, the size of a walnut. On the worktop, stretch with a roller (or bottle) so that the dough is very thin. If you see it sticking, pour some oil on the roller. We give them an ear shape, pressing one of the sides with a fork. They can also be rectangular, triangular, etc. to your liking. Heat plenty of sunflower oil (without steaming) and fry the ears, turn and turn, until they are slightly browned. Try not to overdo them too much, and make them light in colour. Fry them in twos, so that they do not lower the oil temperature and do not stick together. Remove and set aside on absorbent paper. Let them cool, transfer them to a plate/source and sprinkle with (or not) sugar to decorate them.
  2. GALICIAN STYLE OCTOPUS Typical Spanish dish The Galician style octopus is an octopus dish typical from Galicia, a region in the northwest of Spain. This region is known for its seafood tradition, with this recipe being spread to the whole country as it’s one of the best and probably the yummiest way to prepare octopus (in my opinion) with a few cheap ingredients. On top of that, it’s quite an easy recipe to make, both for cooking lovers to experts. Ingredients for Galician style octopus (4 people) · Boiled octopus, about 2 to 3 kg. · Paprika, spicy or sweet, according to taste. · 3 or 4 medium potatoes · Thick salt · Olive oil Steps to make Galician style octopus (4 people) 1. First, we boil the potatoes. We pour plenty of water with a handful of salt into a casserole, and we put the potatoes in it. We bring it to boil and let it cook for about 30 min. When we prick with a knife and it comes out of the potato without difficulty, they will be ready. 2. Let the potatoes cool and peel them. Then, we cut them in slices about 0.5 to 1cm thick approx. and place them on a plate. A wooden plate is traditionally used, but you can do it on a ceramic one. 3. Chopped the boiled octopus in small pieces, about one finger thick. It’s easier to use scissors than a knife for the cutting. Then, put it on top of the potatoes. 4. Finally, season with a large amount of paprika on top, a drip of olive oil – extra virgin better – and thick salt. And that’s it! We have our Galician style octopus ready to eat. Extra tip: if you prefer to eat it warm, put it in the microwave for about 30 secs. Enjoy!
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