SMALL AND DELICIOUS DESSERTS

SPANISH RECIPES FOR DESSERTS AND SWEET

Many of the most popular desserts from Spain are smooth, creamy, rich cream  made from milk of high quality country and eggs – such as flan, crème “catalana” and bacon from heaven. The latter, along with the cookie, shortbread, different yolks or egg yolk candies and other sweets are made by nuns, who sell their products to help keep their convents. Today, fewer religious orders sell these centuries-old delights in cities and towns of Andalusia, Castile-Leon, and elsewhere are keeping the tradition alive.

These classic cakes and almond cake, which dates from the early sixteenth century, are based on eggs and dairy, as well as a variety of desserts, cheese; including quesadas meet us at the end of a meal. Often used, nearly all foods from the pantry: Sugar eggs flour olive oil chocolate cream yeast cinnamon and lemon Some desserts are fruit pieces inside. Others can carry instead, or additionally, a decorative layer of cream on the outside.

Breakfast and Snacks  

However, Spanish sweets are not limited to desserts. The long, thin fritters are crunchy like hotcakes irresistible goodies that never appear on a desserts menu, but are eaten at breakfast and lunch in Spain. In Mallorca, buns, soft pastels that are sometimes simple and sometimes filled with cream, they also enjoy the first meal of the day. Both the churros and pies are eaten as a snack, coffee time in anticipation of the long wait until dinner time. It is also well-known the quince jelly or quince paste, usually served after meals with Spanish cheese and taken together in a bowl. Apart from this the Spanish enjoy the rich agricultural products throughout the year, with excellent fruit preserves, such as orange, apricot, plum.. .

 Our selection of Spanish Desserts Recipes

   The rich and varied range of desserts that we have, we have selected some of the best Spanish dessert recipes (well, at least our favorites ). We have tried to bring together the different styles, because of the diversity of climates and products available in each Spanish region and better understand its people and its food culture.

Here are selections of some of the most popular dessert recipes from Spain, meeting with the sole aim of offering the very essence of Spanish cuisine.

  •   Pestiños (sweet fritters). These crispy fritters are very popular in Andalusia, where fry cooks with passion.
  •   Gypsy arm:. Used to prepare on special occasions, and the whole family together to enjoy it. Although it has a small amount of liquor (rum), good for children.
  •  Churros: The fried dough is the delight of adults and children.
  •  Cake with olive oil: Olive oil is the basic for most of the desserts is the perfect ingredient for this cake.
  •   Almond Cake: Cake and pastries made in Spanish convents are famous for their delicacy, the result of careful preparation and traditional methods. Many of the recipes, a legacy of the Arab presence in Spain, wisely combine almonds with honey and eggs and were taken to the convents of nuns who had learned at home.
  •   Cupcakes (magdalenas): Cupcakes are small sweet cakes, rich in flavor, but soft and fluffy. The Spanish traditionally eaten for breakfast with milk, coffee and snack.
  •   Biscuits drunk: sponge cake drizzled with a sweet sauce of brandy, lemon and cinnamon. This is a wonderful dessert. These “cakes” are the perfect accompaniment to a cup of hot coffee or hot chocolate on a cold morning the Spanish mild winters.
  •   Pudding Recipes: may be the classic custard with milk and eggs, or cookies or cake incorporating soletilla.
  •   French toast (Torrijas): traditional bread pudding. It is usually eaten at Easter.
  •   Fried milk: a dessert made of milk, egg and flour. An unconventional dessert, very easy to do.
  •   Crème caramel: Created in the early years of last century, when the wineries of Jerez de la Frontera, donated the leftover yolks clarification (the egg whites are used to clarify wine) to the nuns. These are mixed with sugar and water bath is a divine mouthful.
  •   Santiago cake: A traditional cake from northern Spain. The cake is dense and rich in flavor and is well-known in Santiago, Spain
  •  Ensaimada: A favorite of Mallorca, with spiral shape. Although delicious, these cakes need much time to prepare, because the dough needs to rise for hours.
  •  Rice pudding: Some say the rice pudding descended from the Arab occupation of Spain centuries ago, as shown by the mix of Arabic tradition of cinnamon and rice. This creamy dessert can be enjoyed hot or cold, although most of the Spanish settlements tend to serve the rice with milk straight from the oven. You can decorate the cake with a sprinkling extra cinnamon.

This is the web page to see the recipes.

http://issuu.com/mcarmen1/docs/desserts-1/1

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