Spanish Easter Sweet recipes

Torrijas

You need: 80g sugar – 250ml full fat milk (lukewarm) 8x 10mm slices of stale white bread (preservative free) 4 eggs (beaten) – 1 tsp of ground cinnamon - About 240ml oil for frying – Honey to serve

1. In a big bowl or dish mix 50 g sugar with the milk. Leave the bread slices to soak 5 minutes. Turnover and let soak 3 extra minutes.
2. Then in another bowl get ready the beaten eggs, and dip in the bread slices until all well cover with egg.

Soaking the bread

Frying the bread

3. Heat in a medium heat, the frying oil, when is hot start to cook in batches the bread slices, until golden brown in both sides. Set aside in a dish with kitchen towels.
4. Mix the remaining 30g of sugar with the ground cinnamon and sprinkle over the bread slices with some honey.

Buñuelos the Spanish Easter doughnuts

You need: 200g plain flour – 50g butter (chopped) – 4-5 eggs – 500ml milk – 200 ml water – 2tsp grated lemon peel – Sugar and ground cinnamon for serve – Oil for frying- Wooden spoon

1. In a sauce pan in a medium heat mix water, milk, grated lemon peel and a pinch of salt. Add the butter
2. When the butter is totally melted and the milk is going to boil add all the flour in at once. Quickly stir with a wooden spoon, lowing the heat to minimum, until the flour is well mixed with the wet ingredients
3. Heat up again and keep stirring until the mix start to separate from the sides of the saucepan and you start to have a kind of dough. When the dough doesn’t stick anymore to the sides of the pan, means that the flour is cooked.
4. Remove from the heat and let cool down for 5 minutes or until the dough is just warm.

When you add the eggs the batter will be a bit runny

You need a dough that does not stick to the pan

5. Crack the eggs one by one, mixing, stirring and incorporating the eggs to the dough, until you have a running and smooth dough. Set aside in the fridge for one hour or so.
6. Heat your frying oil until a medium high temperature (2 inched deep will be enough) . Remove the batter mix from the fridge and start dropping 1tsp of the batter to the hot oil. The buñuelos should be turned over alone, and move them around until golden brown. Remove and set aside in a dish with kitchen towels.
7. Mix some sugar and bit of ground cinnamon and sprinkle over the buñuelos when they still hot.
8. Serve them with hot chocolate and a strong tea or coffee


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Spanish Easter Sweet recipes

Traditional Spanish Easter Recipes

Semana Santa in Leon. Photo by Jaus

The Holy week of Castilla y León in North-West Spain that traces its history to the medieval kingdoms is characterized by seriousness, order and the artistic quality of its carvings. The silence of the public is only interrupted by the bands of trumpets and drums; the astonishing sounds fill the Gothic or Romanesque styles churches and the medieval street of every city of town of Castile and Leon. In cities like Zamora, Salamanca, Leon or Burgos were set the big procession. The passion and fervour are the common denominator of all processions in Spain, perhaps the big difference with the famous procession of Seville is that in Castile and Leon everyone is solemn instead of showing their passion like most of the South of Spain.
Also another big difference for me is the weather, when in Seville and whole Andalucia the weather is almost like spring, in Castile and Leon the last winter days are still harsh. I remember once how a good and nutritional garlic soup helps me out to go through to the most profane of the processions the Genarin burial (Thursday night) in Leon or how a big spinach and chickpea stew comfort me after seeing the slow advance of a procession under the cold shadow of a Salmanca church. But also the Holy Week is full of energetic sweet and pastries, like Buñuelos, Torrijas o aceitada served with hot chocolate.
Even though I am not catholic, the holy week (Semana Santa in Spanish) for me is a time to think and travel around Spain to discover the ancient traditions of the country.

Garlic Soup or Castile Soup Serves 4-6

You need: 150g Serrano ham (chopped) – 40g of garlic cloves (peeled and sliced) – 10 slices of stale home-made bread or free of preservatives bread from the bakery (35-40g in total will be fine) – 2200ml of your favourite stock – 50ml olive oil – 2tbsp of Spanish sweet Spanish paprika. 1 egg by serve – 1 laurel leaf.

1. Peel and slice the garlic and the bread. The bread slices between 7mm and 12mm is the ideal.
2. In a pan with some depth, start to heat the olive in a low heat with the garlic inside, stirring very often, until the garlic starts to get a slightly brown colour, avoiding any burning or your soup will be ruined. In the middle of the process add the Serrano ham. Mix very well.

Coat very well the bread with the oil and paprika

3. Then add over 5 slices of the bread, leave for a minute or so that absorb some oil and turnover the bread. Now remove the pan from the heat and sprinkle over the 2 tbsp. of sweet Spanish paprika (if you like you can use the spicy one as well). Stir everything very well until the bread gets well coloured. Put back the pan in a very low heat for 2 minutes and then add the stock with the laurel leaf. Simmer for 20 minutes, and never allow to boil
4. After 20 minutes, season with salt and pepper and add the remaining bread, let soak in the simmering water for another 3-5 minutes, until the bread has softened. Add an extra tablespoon of olive oil.
5. Crack the eggs and introduce them in the simmering water, let them cook for 2-3 minutes or just how you like to have poached eggs.
6. Remove the laurel leaf. The traditional way of serving is piping hot in an earth bowl! But with any soup bowl will be simple delicious.

Quick Lent Stew or Chickpea Stew. Serves 4

Sometimes I like to top the stew with a chopped boiled egg

You need: 400g canned chickpeas (washed and drain) – 500g fresh or frozen spinach (washed and roughly chopped) - 1 laurel leaf – 2 garlic cloves (peeled and sliced) – 2 white onions (chopped very finely) 1 tbsp Spanish paprika – 2 tomatoes weaving around 150g (peeled and chopped very finely) – 150g cod fillet in chunks – 1tbsp of plain flour – 1tbsp of chopped parsley

1. Heat in a pan with some depth on a medium low heat one tbsp of olive oil, then add the chopped onions and sliced garlic. Sauté 3 minutes and then add the tomatoes, and let simmer for 5 extra minutes. Add to the pan the flour, stir, then add the paprika and without stop stirring cook another extra minute.
2. Add the cod chunks and the laurel leaf cover with 1 litre of cold water or fish stock and let simmer for 15 minutes. Season
3. Add the spinach and parsley; let simmer for another 10 minutes. Finally add the canned chickpeas, simmering for another 4 minutes.

Note: Traditional in Spain they use dry chickpeas soaked overnight and then cooked in simmering water with a laurel leaf. Also traditionally they use salted cod, which as well they leave unsalted overnight for about 36 hours. In Easter they use cod, because the Holy Friday in the Catholic religion you can´t have meat like a sacrifice. On another day is also popular make the same stew, but instead of cod you are using pancetta, black pudding and chorizo; which you remove before adding the spinach and serve them like a side dish.

More: Spanish Easter Tea Time Recipes







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Traditional Spanish Easter Recipes