- \n
- 3 huevos<\/li>\n
- 1 litro de leche entera<\/li>\n
- 1 taza de az\u00facar<\/li>\n
- 2 cucharadas de canela<\/li>\n
- Aceite Extra de Oliva VirgenGood quality Extra Virgin Olive Oil<\/li>\n
- 1 c\u00e1scara de lim\u00f3n<\/li>\n
- Pan del d\u00eda anterior<\/li>\n<\/ul>\n
Pasos:<\/h3>\n
- \n
- Hierve a fuego lento la leche, media taza de az\u00facar y la c\u00e1scara de lim\u00f3n.<\/li>\n
- Corta el pan en rebanadas gruesas.<\/li>\n
- Remoja las rebanadas de pan en esta mezcla, cuando se haya enfriado.<\/li>\n
- Calienta el aceite de oliva en una sart\u00e9n honda. Mientras puedes batir los huevos, y poner las rebanadas en ellos.<\/li>\n
- Fr\u00ede las rebanadas hasta que est\u00e9n crujientes.<\/li>\n
- Pon las tostadas en papel de cocina para que absorban el exceso de aceite. En otro cuenco mezcla el az\u00facar restante con la canela.<\/li>\n
- Reboza las rebanadas en la mezcla de az\u00facar y canela, y d\u00e9jalas enfriar un par de horas (si puedes…)<\/li>\n<\/ol>\n
\u00a1Y ya est\u00e1! Hay quien tambi\u00e9n hace un sirope con miel y canela, y mojan las torrijas con \u00e9l, pero ese no es mi caso. Ahora ya ten\u00e9is un postre delicioso que disfrutar durante algunos d\u00edas, si es que duran m\u00e1s de uno<\/p>\n
![\"\"](\"https:\/\/blogs.transparent.com\/spanish\/wp-content\/uploads\/sites\/2\/2013\/03\/579510_10151373360171313_1542118160_n.jpg\")
<\/a><\/h3>\nAs you probably know, one of my favourite things in relation to festivities in Spain is the amount of typical desserts we have for each of them. Easter variety is great, (I have given some recipes in previous posts), and today I want to share with you the easiest way to cook our delicious torrijas<\/em>. Some people consider them similar to French toasts, and there are several ways of tasting them, depending on the ingredients you choose: white wine, sweet red wine, and some add different liquors such as cognac or even rum. But the traditional way is with milk, as we will see.<\/p>\n
Ingredients:<\/h3>\n
- \n
- 3 eggs<\/li>\n
- 1 liter of whole milk<\/li>\n
- 1 cup of sugar<\/li>\n
- 2 teaspoons of cinnamon<\/li>\n
- Good quality Extra Virgin Olive Oil<\/li>\n
- 1 lemon peel<\/li>\n
- A day-old bread<\/li>\n<\/ul>\n
Recipe:<\/h3>\n
- \n
- Boil slowly the milk, \u00bd cup of sugar, and the lemon peel.<\/li>\n
- Cut the bread in thick slices.<\/li>\n
- Soak the slices of bread in this mixture, once it is cold.<\/li>\n
- Heat the olive oil in a deep pan. You can beat the eggs meanwhile, and put the slices of bread in it.<\/li>\n
- Fry the slices till they are crisp.<\/li>\n
- Put the toast on paper towels to absorb excess oil. In another bowl mix the remaining sugar (1\/2 cup) with the cinnamon.<\/li>\n
- Cover the slices in the cinnamon sugar mixture and let them cool a couple of hours. (If you can resist eating them…)<\/li>\n<\/ol>\n
And that\u2019s it! Some people also make syrup with honey and cinnamon, and soak the torrijas in it, but that\u2019s not my case. Now you have a delicious dessert you can enjoy for a few days, if they last more than one.<\/p>\n","protected":false},"excerpt":{"rendered":"
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Como seguro que ya sab\u00e9is, una de mis cosas favoritas en relaci\u00f3n con las fiestas en Espa\u00f1a es la cantidad de postres t\u00edpicos que tenemos para cada una de ellas. La variedad para Semana Santa es enorme (he compartido algunas recetas en posts previos), y hoy quiero compartir con vosotros la forma m\u00e1s sencilla de…<\/p>\n