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spanish food
so for spanish class i have to cook some sort of spanish dessert. any one have a good idea/recipe?
i need it by tomorrow afternoonish 12/21.
thank you so much<333333333
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Chocolate and olive oil truffle With flor de sal and red pepper raspberry jelly:
Ingredients
For the truffle:
100ml (7/16 cup) cream
150ml (5/8 cup) milk
250g (9 oz.) dark bitter chocolate
80ml (1/3 cup) olive oil
20ml (4 teaspoons) Grand Marnier
flor de sal
Raspberry & red pepper jelly:
2 red peppers; 200g (7 oz.) pureed raspberries; 10ml (2 tbsp) raspberry vinegar; 2 gelatine leaves; 100ml (7/16 cup) water; 50g (1.75 oz.) sugar
Preparation
Roast the red peppers in a hot oven or place under a hot grill. Cook until the skin starts to blister and blacken slightly. Place in a bowl and cover tightly with cling film. Make sure it is air-tight. The steam will help to remove the skin. When cold enough to handle, peel off the skin and discard the seeds. Place the peeled peppers in a blender and blend to a purée.
Soften the gelatine in a little cold water. Bring the sugar and water to the boil. Squeeze gelatine dry and add to the sugar syrup. Remove from the heat and whisk until the gelatine has dissolved. Add the red pepper, raspberry puree and vinegar. Allow to set in the fridge for at least six hours.
For the olive oil truffle:
Bring the cream, milk and Grand Marnier to a boil and remove from the heat. Break up or chop the chocolate and add to the warm cream. When the chocolate has dissolved, add the olive oil and mix well. Pour into a plastic container and leave in the fridge to set.
To serve:
Cut the red pepper and raspberry jelly into small squares. Place a spoonful of truffle mixture in the center of the plates, sprinkle with a little flor de sal and add three squares of red pepper-raspberry jelly and a few fresh raspberries to garnish.
I just looked those up. If you want me to look up more then email me at Batontwirlers_26@yahoo.com or im me on GaudQueen490
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Try Churros. They are DELICIOUS! (if you like cinnamin (sp?)) Our spanish teacher bought them for us last year. It's kind of a complicated recipe, but its true spanish traditional food.
The Churros
Here's the ultimate recipe to make your own churros at home, just like they were at the churrería stands. Of course, the difference here is price. Here you can make a whole batch for what is cost for a few. Once you make the churros, you can make the authentic chocolate dip to dunk them in.
Ingredients: (Makes one platefull)
Vegetable or Olive Oil
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)
Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360 degrees F.
To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros, like the pros. That churro taste will take you right back to your favorite summer days walking the paseos of Spain.
Note: REAL churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.
Chocolate for Churro Dunking
4oz dark chocolate, chopped
2 cups milk
1 tbsp cornstarch (also known as cornflour and is the powder that causes the thickening)
4 tbsp sugar
Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite. Served warm.
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just google the recipe for flan or fried ice cream.
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