Recipes by Guest of winter

Spain Chef

	Torrijas, an Easter treat by Guest of winter Torrijas are a very simple dish, similar to French toast and pain perdu, most often made by soaking slices of stale bread in sugared milk, also flavoured with cinnamon or vanilla, then bathed in beaten egg, fried in oil and sprinkled with a mixture of sugar and powdered cinnamon.	1 vote 2062 views
	Jijona turrón ice cream by Guest of winter A luscious ice cream popular all over Spain during the summer, made with a Christmas nougat-like confectionery, turrón.	1 vote 3352 views
	Lentil salad with olivada by Guest of winter A salada that couples lentils with cumin and preserved lemon, accompanied by phyllo-olivada cones.	1 vote 2113 views
	Soldaditos de Pavía or codfish beignets by Guest of winter Soldaditos de Pavía, meaning Pavía soldiers, are strips of desalted codfish, marinated in a mixture of lemon juice and Spanish sweet pimentón, then either coated first in flour then in egg, or in a frying batter, deep-fried in olive oil and served with a strip of roasted red pepper around them	1 vote 2644 views
	Morcilla beignets by Guest of winter Morcilla is a typical Spanish soft sausage made with onion, rice, pork lard, pork blood, salt and quite some spices such as pimentón, pepper, origan, cumin and aniseed in varying amounts. When paired with pork meat and made into beignets with a crispy batter outside it makes a truly delicious tapa.	1 vote 2828 views
	Sobrasada stuffed rolls by Guest of winter Sobrasada is a type of charcuterie typical from the Mediterranean island of Majorca, brings simple bread rolls to a new and delicious level!	1 vote 3337 views
	Apple cream by Guest of winter A soft and light apple cream with cider and eggs, delicious on its own but good as a filling too.	1 vote 2886 views
	Soufflé potatoes with soft garlic by Guest of winter Soufflé is a classic dish in French cuisine, which can be sweet or savory. When it is savory it is made almost always with a bechamel sauce base with egg yolks to which various flavorings can be added, then mixed with the egg whites beaten to stiff peaks, which are the element that gives the soufflé its lightness. Soufflés are baked…	1 vote 1867 views
	Gougères with manchego cheese by Guest of winter Gougères are small choux dough balls, basically very similar to sweet choux puffs like profiteroles, but tiny, savory and with cheese. Soft and very light, they are almost hollow. They are typical from the Burgundy region and are usually had as an appetizer to accompany the wine, including in wine tastings. The manchego cheese add a…	1 vote 2639 views
	Roscón de Reyes or Three Kings cake by Guest of winter Roscón de Reyes is a strong tradition in Spain, a sweet bread eaten on the Día de Reyes or Three Kings day and also on the previous eve, when traditionally presents are given, in remembrance of the presents the Kings brought to baby Jesus. Roscón de Reyes is a brioche-y bun in the shape of a crown, traditionally studded with colorful…	1 vote 1892 views