How Spaniards prepare Torrikhas?
I usually spent Summer vacation at the grandmother in the village, among numerous grandsons. The grandmother had ten children, and grandsons and it is more of that. And she always knew, than to feed us.
Pancakes, fritters, various pies... But most of all to me were remembered “ pieces “ which she prepared for us. This surprisingly simple rural dish in preparation was always desired. We were ready to eat its 24 hours a day. And it represented the slices of rural bread fried from two parties on a pig-iron frying pan, and then which are filled in with mix from milk, eggs and sugar.
It appears, Spaniards eat something similar for Easter. Only they gave the name to the dish more elegant - torrikhas.
It is considered that torrikhas (torrijas) arose in the Spanish monasteries in the 15th century as a way to use not absolutely fresh bread. Though today this dish is connected with cuisine of Madrid, it is popular everywhere (that at all is unusual for Spain - at them the recipes of favourite easter dishes fall on each district). British find in torrikhas similarity to a pudding, and Americans see in it the French toasts.
In spite of the fact that torrikhas is a popular breakfast, it can be eaten at any time. Spaniards use many options of mitigation of bread at preparation torrikhas: one presoak bread in wine, and others use for this purpose water or milk with honey. In Spain the French bread - a baguette is used (what at us is sold in the form of long white long loafs) or white rolls. For refinement of taste torrikhas sugar or cinnamon.
It will be required to you:
of 4 - 6 slices of white loaf,
3/4 of a cup of milk,
vegetable oil for frying (not olive),
1/8 of h l. vanilla (at will),
sugar and cinnamon,
Preparation time: 10 minutes.
Council: if you did not find stale bread near at hand, slightly dry bread slices in a toaster, then they will become impregnated with milk, but will not turn into porridge.
In a bowl of the average sizes pour milk, add egg and shake up. Add vanilla if you wish. Pour oil on a bottom of a big frying pan and put on average fire. Be convinced that oil does not burn.
Put a bowl near a plate that you could lay out quickly bread pieces on a frying pan.
Pieces of bread have to be not less than 7 - 8 mm thick. Dip in turn pieces in the prepared weight. Before putting bread on a frying pan, let`s flow down from it to excess milk.
In 2 - 3 minutes check the lower part of bread. Turn a rake slices as soon as the lower party becomes golden.
After pieces will be fried from two parties, get them and sugar from above and cinnamon. If you want, it is possible to spread with honey or to sprinkle lemon juice.
Note: warm cooled down torrikhas in a frying pan on small fire or in an oven at a low temperature. Do not warm them at all in a microwave as bread will become “ rubber “.
Torrikhas, certainly, is much more tasty, than it can seem from the description.
To be fair It should be noted that in torrikhas the Spanish imagination on easter dishes did not sputter out.
So, in Catalonia for Easter Mona (la mona) is traditionally made. These are tasty chocolate delicacies of the most improbable forms. Within several weeks before Easter bakeries and cookeries are shrouded in a magic smell - chocolate affairs of the master work on Maun`s preparation. There will come Easter, and they will surprise Spaniards with the art. Surprises also their quantity: by Easter more than 625 thousand of Maun are made.
If for Easter you get to Kastilio - Leon, surely try hornazo (hornazo). It is the big juicy pie filled with pieces of pork, ham, beef and eggs. It meets and in sweet interpretation - almonds, sugar and an anisic seed.
Bartolilos madrilenos (Bartolillos madrilenos) is baked in Madrid. These are cottage cheese rolls. At restaurant they will feed you with rolls with honey pestinos (pestinos) and the fried rolls bunuelos (bunuelos).
Tasty to you the Spanish breakfast with torrikhas!