04 Oct

Posted by 71 comments

Arroz con leche (/a-RRoh-z con LAY-chay/) is translated as rice with milk. And it is nothing more than that: rice is cooked in milk aromatized with some cinnamon and citrus peel and it slowly thickens to end up like a pudding texture dessert.

Here I am, back again to this space, to school, to cooking :-) I also want to make this blog a bit more personal. Let’s see if I am able to reach a nice personal style.

It been ages since I had not eaten a good arroz con leche. It was a dessert my mother used to cook quite often when I was young. I remember mainly going into the kitchen, open the fridge, spot it and take a couple of spoonfuls. I think homemade desserts are the best and this year I want to remember them all. Actually, I want to go back to them and cook them. At home maybe there was not a huge variety, but enough to enjoy some afterdinners every week.

My mother makes a very dense arroz con leche. As always, it is a very home-specific dessert to make: some people like it more liquid, some others denser. I decided to follow my mom’s guidelines this case.

Arroz con leche

Recipe for 6 servings

5 cups of milk (I did 4 of milk and 1 of water, as I was using whole milk… My mother would have used all whole milk, but I guess it’s a question of experimenting with less fatter milks too).

6 tbsp of rice, arborio or similar varieties are the best for this.

10 tbsp of sugar

1, 5 tbsp of ground cinnamon

1 cinnamon stick

1 small orange / lemon peel


1. Put all the ingredients together in a heavy bottomed pan.

2. Cook them at medium heat, be patient and don’t stop stirring the mix. It is important because otherwise milk will be ruined, burnt and therefore your arroz con leche.

It takes a little bit more than 1 hour, but tt’s worth the pacience investment ;-)

3. As soon as rice is cooked and milk dense to your taste, remove the cinnamon stick and the citrus peel.

4. Pour the arroz con leche wherever are going to be served. Let them cool down and store them in the fridge.

Eat them cold! Sprinkle ground cinnamon to your taste and enjoy it!

¡Hasta luego!

Categories: Dulce, Sweets
27 Aug

Daring Bakers: Mawa Cake and bolinhas de coco

Posted by 3 comments

This month I was super excited because all the recipes were from India! I have always been very curious about Indian food, for some reason I was a bit intimidated to cook it, but this challenge was a great start. I liked both sweet and savory. Let’s go for the sweet today.

Mawa cake was delicious. A non stop eating cake. The flavour of mawa… Wow. With cardamom all over. I will repeat this for sure. A friend of mine came over my place and she loved the cake too! I just decided to change a little bit the format and give a flatter shape, more french style kind of. That way, the bites were less filling and lasted longer ;-)

Bolinhas de coco tasted really good too! I like that they had no flour and few fat.

The only thing that happened is that ended up with many sweet in a short period of time :-P

Thanks a lot to Aparna of My Diverse Kitchen for these recipes!

Mawa cake


For the Mawa:
1 litre (4 cups) full fat milk

For the cake:
1/2 cup (1 stick) (120 ml) (4 oz) (115 gm)
unsalted Butter (soft at room temperature)
3/4 cup (180 ml) packed crumbled mawa
1-1/4 cups (300 ml) (10 oz) (280 gm) castor sugar
3 large eggs
5 to 6 cardamom pods, powdered, (about 1-1/2 tsp powdered cardamom)
2 cups (500ml) (9 oz) (260 gm) cake flour
1 teaspoon (5 ml) (5 gm) baking powder
1/4 teaspoon salt
1/2 cup (120 ml) milk
Cashew nuts (or blanched almonds) to decorate (about 18 to 20)


1. First make the “Mawa”. Pour the milk into a heavy bottomed saucepan, preferably a non-stick one. Bring the milk to a boil, stirring it on and off, making sure it doesn’t stick to the bottom.Turn down the heat to medium and keep cooking the milk until reduces to about a quarter of its original volume. This should take about an hour to an hour and a half.
For tutorials on how to make mawa, go here. I made it in the microwave for the first stages. That way I reduced the chances of burning the milk (I am very impatient I am afraid). When the milk got thick and a lot of lumps but still liquid, I put it on the pan and finished it.
2. The important thing during this process is to watch the milk and stir it frequently to make sure it doesn’t stick to the sides or bottom of the pan and get burnt. The danger of this happening increases as the milk reduces and gets thicker.
3. Once the milk it has reduced to about one fourth, 1/4 quantity, lower the heat to low and let cook for a little while longer. Keep stirring regularly, until the milk solids (mawa) take on a lumpy appearance. There should be no visible liquid left in the pan, but the mawa should be moist and not stick to the sides of the pan.
4. Remove the pan from heat and transfer the mawa to a bowl and let it cool completely. Then cover and refrigerate it for a day or two (not more) till you’re ready to make the cake. It will harden in the fridge so let it come to room temperature before using it.
You should get about 3/4 to 1 cup of mawa from 1 litre (4 cups) of full-fat milk.
5. Now start preparations for the cake by pre-heating your oven to moderate 180°C/350°F/gas mark 4. Beat the butter, the crumbled mawa and the sugar in a largish bowl, using a hand held electric beater, on high speed until soft and fluffy.
6. Add the eggs, one at a time, and beat on medium speed till well incorporated. Add the vanilla and milk and beat till mixed well.
7. Sift the cake flour, baking powder, cardamom, and salt onto the batter and beat at medium speed and well blended. If you cannot find cake flour, place 2 tablespoon of cornstarch in the bottom of your 1-cup measure and then fill it with all-purpose (plain) flour to make up to 1 cup.
8. Grease and line only the bottom of an 8 inch (20 cm) spring form pan. Pour the batter into this and lightly smooth the top. Place the cashew nuts (or blanched almonds) on top of the batter randomly. Do not press the nuts down into the batter. A Mawa Cake always has a rustic finished look rather than a decorated look.
9. Bake in a preheated moderate oven for about 1 hour until the cake is a golden brown and a skewer pushed into the centre comes out clean. Do not over bake the cake or it will dry out. If the cake seems to be browning too quickly, cover it will aluminum foil hallway through the baking time.
10. Remove from oven and allow it to cool for 10 min in the tin. Release the cake, peel off the parchment from the base and let it cool completely.

Bolinhas de coco


2 cups (500 gm) (5-1/3 oz) (150 gm) fresh grated coconut
packed 1-1/2 cups (360 ml) (9 oz) (250 gm) semolina
1-1/4 cups (300 ml) (8-3/4 oz) (250 gm) granulated sugar
3/4 cup (180ml) (6 oz) (175 gm) water
A pinch of salt
2 tablespoons (30 ml) (1 oz) (30 gm) ghee (clarified butter) or melted unsalted butter
2 large eggs
8 to 10 pods cardamom, powdered (about 1-1/2 teaspoon)


1. Run the grated coconut in your processor or the small jar of your blender a couple of times so that the flakes are smaller and uniform in texture. Do not grind into a paste. Keep aside.
2. Put the semolina in a pan and toast/ roast it, over low to medium heat, until it starts giving off an aroma, and looks like it’s about to start changing colour. This should take a couple of minutes. Do not brown. Transfer the semolina into a bowl and keep aside.
3. In the same pan, pour the water and add the sugar to it. Place it on medium heat and keep stirring until the sugar dissolves completely. Once the sugar has dissolved, keep stirring the solution and let it cook for about 2 minutes. Turn off the heat. The sugar solution should just begin to start forming a syrup but is still watery. Do not cook until it forms a thick syrup.
4. Add the toasted/ roasted semolina and mix well. Then add the coconut, salt and ghee (or melted butter) and mix well. Put the pan back on the stove, and over medium heat stir the coconut mixture until it is really hot and easily forms a thick clump. This should take about 2 to 3 minutes.
5. Take the pan off the heat and let the semolina coconut mixture cool to room temperature. Transfer this into a bowl or container, cover and refrigerate for at least 8 hours, ideally overnight. For really fluffy biscuits/ cookies, the overnight rest is recommended.
6. The next day, take the dough out of the fridge and let it come to room temperature. Separate the yolks from the egg whites. Lightly beat the yolks with a fork to break them and add to the dough. Also add the powdered cardamom and mix well with a wooden spoon or fork.
7. Whisk the egg whites by hand until frothy and add to the dough. Mix well till incorporated.
8. You will now have a slightly moist and sticky dough. Refrigerate this dough for about half an hour so it firms up a bit.
9. Pre-heat your oven to moderate 180°C/350°F/gas mark 4. Line your baking trays with parchment or grease them well with some ghee or melted butter.
10. Take the dough out and pinch off walnut sized bits of dough. The dough should be firm enough to handle without difficulty. If the dough is sticking to your palms, lightly dust your palms with flour before shaping the dough. Roll the bits of dough into balls and then flatten them very slightly.
11. Decorate the top by marking criss-crosses (3 equidistant lines one way and another 3 crossing them at right angles), with a table knife. Press down a bit but not too deep or right through the
biscuit/ cookie. Use up all the dough this way.
12. Place the shaped dough on the baking trays leaving a little space between them. Bake in a preheated moderate oven for about 20 to 25 minutes until they’re a golden brown and done. Let them cool on the sheets for about 5 minutes and then transfer to racks to cool completely.
13. Store the biscuits/ cookies in airtight containers.

Categories: Daring Bakers
14 Aug

Daring Cooks: Lamb Biryani

Posted by 2 comments

Yes! I decided to join the Daring Cooks group at last :-D I was very eager but I wanted to start step (bakers) by step (cooks).

This month I was so happy it was going to be a curry. I have enjoyed very much cooking with all the spices and I am definetely docooking this again, I want to try the chicken version too.

The only thing I must say about the recipe is that for it calls for too much rice. Half of the quantity of rice (or even less) would have suficed for me. But the recipe to make rice is one of those I have been looking for a long time, it is delicious. Grace, thanks so much for the recipe!!!

Ingredients for Lamb Biryani

(6 servings)

4 cloves garlic
1 inch (2½ cm) ginger, peeled and roughly chopped
2/3 cup (180 ml) (6-1/3 oz) (180 gm) plain yogurt
4 tablespoons (60 ml) fresh coriander, chopped
2 teaspoons coriander powder
1 teaspoon garam masala
1 teaspoon cumin
1 teaspoon biryani powder
½ teaspoon chilli powder
½ teaspoon turmeric
18 oz (500 gm) lamb shoulder, cut into 1 inch (2½ cm) pieces
4 tablespoons (60 ml) (2 oz) (60 gm) ghee
½ teaspoon whole cumin seeds
3 bay leaves
3 cardamom pods
3 cinnamon sticks
1 onion, chopped
Green chillies, chopped (optional)

5 tablespoons (75 ml) (2-2/3 oz) (75 gm) ghee
2 cardamom pods
2 small cinnamon sticks
2 bay leaves
2 onions, thinly sliced
3 cups (750 ml) (550 gm) (19½ oz) basmati rice, soaked for 30 minutes and drained


1. Blend the garlic, ginger, yogurt, coriander, and spices to a smooth paste. Rub the paste into the lamb and leave it to marinate in the refrigerator for at least 2 hours, but preferably overnight.
2. Melt the ghee in a large pot and fry the whole spices until fragrant. Add the onion and cook until golden brown.
3. Add the meat and any remaining marinade. Cover and cook on medium heat for 15 minutes, stirring occasionally. Add enough water to just cover the meat. Cover and cook on low heat for 1 hour until the meat is very tender, stirring occasionally to make sure it doesn’t burn. Stir in the green chillies if using.
4. For the rice, melt the ghee in a separate saucepan on medium high heat and fry the whole spices until lightly brown. Add the onion and fry until golden brown. Add the rice and fry for 2 minutes, stirring constantly. Stir in 6 cups (1½ cup of water, bring to a boil and then cover and simmer for 5 minutes. Drain any remaining water.
5. Assemble the biryani by alternating thin layers of rice and meat in a large saucepan starting and ending with a layer of rice. Cover the pan tightly and cook over very low heat for 10 more minutes

Next Daring challenge on the 27th…

Categories: Daring Cooks
03 Aug

A quick lunch stop

Posted by 3 comments

Last month, not only I went to visit my family in Spain but I also made a few trips in Spain itself. We went to Castilla-La Mancha to visit Alguien’s family. On our way we felt hungry so we decided to stop in a place we know in the highway to his town and share a quick lunch.

Everytime I go to a new cafeteria or bar, I always order a pincho de tortilla de patatas by deffault. Normally the tortilla de patatas in a signature food in every place in Spain, as every home, each cook has their way of making it. So I feel in the obligation of ordering it, poor me ;-)

This tortilla de patatas was delicious. It was still juicy in the inside, but perfectly cooked in the surface. And it was quite thick which is a sign of some expertise cooking tortillas! I cannot make it this thick!

The first dish you see is pisto manchego with a fried egg on top. Pisto is very similar to the ratatouille but it doesn’t contain any eggplant and it has cumin, which makes it very special.

Not all the places in the middle of a highway look like this, but this one is nice, I must say. It was reaaally warm outside, but because we have a dog, there was the only place we could stay.

And to finish, this last picture, which shows one of the most common views when you drive to the South of Spain… Everything DRY, yellow.

28 Jul

Spanish granitas

Posted by 1 comment

I am not sure if the term Spanish granitas is accurate for this. I am amazed when I see the zillions of granitas in english spoken blogs and magazines every summer.

This past July I spent around 3 weeks in Spain, in many different places with family, friends and even blog friends! :-) One of my favorite summer plans is going to drink a horchata or having a blanco y negro (main picture).

What is a blanco y negro? Well, is coffee granita plus a generous scoop of leche merengada ice cream on top. What is leche merengada? briefly speaking, it is milk with cinnamon and lemon, you can drink cold or as an ice cream. Love it either way! Maybe more as the second choice ;-)

Well, I think it’s obvious but I love blanco y negroooo!! And I love sprinkling some cinnamon on top and first eat some ice cream by spoonfuls and mix the rest of the ice cream with the leche merengada to make the best iced café con leche…

And these pictures here… It was a wonderful casual family gathering in a summer afternoon. It’s funny that we all share the love for horchata and blanco y negro!

Oh, and the last thing, I passed my first year in Art School! Now that I have my summer ahead I hope I can improve the look of the website but more importantly, to post more often again! See you soon!!!

Categories: Bebidas, Summer food
27 May

Daring Bakers: Prinsesstårta

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I miss writing here! But it’s almost summer and that means I will have some vacation. Let’s see what happens with school, this first year is preliminary. Some selection will be made and of course I have a chance. Anyway, I am enjoying a lot this course and I feel I have (am) learnt a lot. Super happy about that. And well, this time I wanted to participate in the Daring Bakers, as I love this event and I also like very much the princess cake I eat sometimes in IKEA :-D And I was quite surprised to see that is quite real outside the shop too when reading Antonia. So I made the recipe to my taste and I must admit I like it very much. The sponge cake is delicious, light, no butter. Just perfect, I think I will use that recipe in the future. And the combination of cream and jam… Oh, boy. Just love it. Marzipan and I are not best friends, but it’s such a thin layer that it was fine. I didn’t use artificial coloring for the marzipan, I actually used some beet juice, and it turned out ok. I keep avoiding artificial colorings with nice results and I am happy about that.

I decided to make a simpler version of this tarta (spanish word for cake), actually is the one served in IKEA, hehe. Therefore it’s just: sponge cake, jam, cream and marzipan. Unfortunately I didn’t make the marzipan, but it’s also IKEA’s (and no, I am not being payed for these mentions, I promise!!).

So there you go, the recipe and thanks a lot toKorena for being the host this month!!!

Sponge Cake


because my tarta was simpler, I halved the following quantities)

Fine dry breadcrumbs for the pan (such as crushed panko)

4 large eggs, at room temperature

1 cup (240 ml) (225 gm) (8 oz) granulated white sugar

½ cup (120 ml) (70 gm) (2½ oz) all-purpose (plain) flour

½ cup (120 ml) (65 gm) (2¼ oz) potato starch (or cornstarch)

1 teaspoon (5 ml) (5 gm) baking powder

1/8 teaspoon salt


1. Preheat the oven to moderate 350°F/180°C/gas mark 4 with a rack in the lower third of the oven. Thoroughly butter a 9” (23 cm) round springform pan, line the bottom with a circle of parchment paper, then butter the paper. Dust the buttered pan with enough breadcrumbs to coat the bottom and sides, just like flouring a cake pan.
2. Place the eggs and granulated white sugar in a mixing bowl and beat on medium-high speed with an electric mixer or stand mixer with whisk attachment until the eggs are tripled in volume and very light coloured and fluffy, about 5 minutes. The mixture should fall from the beaters in thick ribbons. Don’t overbeat the eggs – once they form thick ribbons and stop growing in volume, stop beating.
3. Sift the all-purpose (plain) flour, potato starch, baking powder, and salt into a bowl, then sift the flour mixture over the whipped eggs. With a balloon whisk, fold the flour into the eggs until blended, keeping as much air in the batter as possible. Use large, gentle yet confident strokes, bringing batter from the bottom of the bowl to the top. Once mixed, the batter should be quite thick and smooth.

4. Pour the batter into the prepared pan, spread it out evenly, and bake in the lower third of the preheated moderate 350°F/180°C/gas mark 4 oven for about 40 minutes or until golden brown on top, springy to the touch, and a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
Let the cake cool in the pan for a few minutes then run a knife around the edge and remove the sides of the springform pan. Don’t worry if it sinks a bit in the middle. Invert the cake onto a cooling rack and peel off the parchment paper. If the cake is lopsided, press gently to make it level, then allow it to cool completely before continuing. The cake can be made a day ahead and stored, well-wrapped in plastic, at a cool room temperature.

Assembly of the Prinsesstårta

2 cups (480 ml) whipping cream

1 tbsp icing sugar

Sponge Cake, cooled

Strawberry jam (or raspeberry jam pressed through a sieve to remove seeds)

Marzipan Covering and some cornstarch, for rolling and dusting

In case you want the marzipan in another color, I used 1 tbsp of beetroot juice for it.


1. In a large bowl, whip the cream with icing sugar until it’s stiff. You want it to be sturdy enough to provide structure to the cake, but not over-whipped enough to make butter. Set the whipped cream aside.

2. Spread the sponge cake with the raspberry jam.

3. Pile the stiffly whipped cream on top of the jam layer. Spread it into a thick layer with a thin, flexible spatula or off-set spatula, then hold the spatula at an angle to shape the whipped cream into a dome, piling it up in the middle of the cake as much as possible.

4. Dye the marzipan. I did with beet’s juice, just a tablespoon.

5. Press the marzipan into a 6-inch (15 cm) disc (knead it a bit to warm it up first). Coat both sides with icing sugar and roll it out into a 14” (35½ cm) diameter circle less than 1/8” (3 mm) thick. Use icing sugar (I used cornstarch, but not much to prevent it from sticking. Alternatively, you can roll the marzipan out between two wide sheets of parchment paper (still use plenty of icing sugar).

6. Use the rolling pin to drape the rolled-out marzipan sheet over the cake and smooth it around the cake gently with your hands. If it seems like it wants to fold or buckle around the cake, gently lift and stretch it away from the cake with one hand while smoothing it down with the other. Trim the excess marzipan from the bottom of the cake with a paring knife or spatula blade.

7. To serve, cut the cake into wedges with a large, sharp knife (run the blade under hot water and wipe it clean after every cut for neater slices). The cake can be served immediately but will be easier to slice after chilling in the refrigerator for at least an hour.

Categories: Daring Bakers
01 Apr


Posted by 4 comments

Mantecadas (pronounced /mahn-tay-kah-das/). They are sort of pastries. I don’t know how to explain. They look like cookies but their interior is more like a puff pastry. What makes them different then? Something that some of you might find a bit bizarre: LARD.

3 ingredients make this magic combination: flour, lard and eggs. Also, a (really small) bit of sugar and some help from baking powder.

When you mix all the ingredientes, I must confess it smells weird, but it all disappears when it’s baked. Flavor is not strong at all, it is actually very soft, I could even say delicate with the sugar cover texture. I just love them.

As usual, they bring some memories. When I was young we used to spend really boring school breaks in a family cottage house my family has. My parents loved it (still do) and one thing my father has always liked is to explore pastry shops and try new things. So one day he brought these mantecadas. For some reason, this Easter I thought of them, and I wanted to bake them so badly.

Some of my Spanish expat friends here were as excited as I was to try them again. They are so authentic! I am happy when I get to unveil old moments from others with food.

So, Dad, next time I go to Madrid (soon!!) I will bring some mantecadas to you. Specially for you. 

Mantecadas (around 30 units)

Recipe from webos fritos, one of my favorite Spanish food blogs ever! Susana adapted the recipe from a classic, Simone Ortega.


200 gr / 1 cup lard

375 gr / 3 cups

2 eggs

3 tbsp of sugar

1 / 2 tsp of lemon juice

1 tsp of baking powder

More sugar to coat cookies


0. Preheat the oven at 300ºF / 150ºC

1. Mix flour and baking powder.

2. In the middle of the flour mixture, add the eggs, tbsp of sugar, lemon juice and lard. Mix them altogether. I did it with my hands but the paddle attachment of a kitchen aid will do fine too ;-)

3. When it comes out a soft dough (a bit dry and greasy), make a ball and leave for 15 minutes into the fridge.

4. Take the dough out of the fridge and knead with a rolling pin until it’s 1 cm / 0.40 inches thickness.

5. With a cookie mold, cut as many mantecadas as you can.

6. Bake them for 25 minutes. They should NOT be golden, white is the best so they keep their texture.

7. Right after they are baked, coat them with sugar (you can use a spatula’s help, they are not that hot) and leave them cool down on rack.

8. Eat, eat, eaaaat!

Categories: Dulce, Sweets
25 Mar

Torrijas 2013

Posted by 8 comments

Torrijas because we are almost in Easter. There is nothing I miss more (besides my family) than eating torrijas in Spain in these days. Everybody cooks their own version, so the best way to cope is make mine too.

This year I decided to make them in a mini version, using milk bread. They are so nice. You can use any other bread you like or have anyway. I used the same torrijas recipe as last year.

Before I get into the recipe, I want to say a big SORRY. School is taking most of my time. I love it because I learn so much and it feels right that I am there. But it also feels exhausting and I miss posting more often in here. I wish and hope I can catch up here again soon. Therefore, I am going to chance a little bit my posting schedule as it doesn’t sound realistic anymore. Anyhow, I have plans to publish in here, to improve the design of this site… ooooh, I just need TIME. Why is it not unlimited??

Recipe for torrijas

Ingredients for 10-12 torrijas:

– 1 or 2 days old bread or brioche / milk bread.

– Milk infused with the peel of a lemon and a stick of cinnamon and 2 tbps of (vanilla – optional) sugar.

– 2 eggs beaten

– 1/4 cup sugar mixed with 1tpsp of cinnammon


0. Start heating oil in a frying pan. Oil should cover well the whole surface of the pan. It must not be super hot, torrijas are quite delicate.

1. When milk has cooled down (less than 104ºF/40ºC), soak bread in. You must pay attention to how much milk the bread has absorbed, if it’s too much, you won’t be able to handle bread well.

2. Immediately after soak the slice of bread in the beaten eggs.

3. Right after, fry them in olive oil, both sides. Transfer to a plate when they are golden as in the picture.

4. Repeat this action with all the slices.

5. As soon as you can, coat into the sugar + cinnammon mixture every torrija and let them cool down.


The cinnammon and sugar coating will melt with the heat of the fried torrija while it cools down. That coating will give torrijas a nice brightness as you see in the pictures.

Don’t soak too many slices of bread at the same time, just the slices you can put right after in the frying pan. Thus, you will avoid the risk if disintegrating bread  ;)

Enjoy torrijas and Easter!!

12 Dec

Spanish Christmas sweets #2 Mazapán

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Mazapán (pronounced as /mahr-zee-pahn/) is the direct translation of marzipan. These treats are also regulars of Christmas time in Spain. I must confess that they are very sweet for my taste, but that doesn’t mean they should not be mentioned here :-)

I realized that mazapán is shaped in a completely different way outside Spain. The traditional mazapanes have no artificial colorings or “funny” shapes, just simple shapes and not really fancy ones. In The Netherlands or in the UK I have seen vegetable and fruit shaped marzipan. Which is funny, because they look really cute and they are supposed to be the same thing, but I could not tell that at first sight.

My Somebody’s mother gave me a recipe to make my own mazapán, but I’ve had no time to test it. It was just icing sugar (40%) + almond flour (60%) + egg whites (1 or 2), anyway I should try it out first for you ;-)

It’s really cold in here and it’s getting tougher and tougher to end the weeks… I feel so exhausted. I am counting the days until my family gets here!!

Have a nice Wednesday!!

Categories: Christmas, Sweets
10 Dec

Spanish Christmas sweets #1 Polvorones

Posted by 5 comments

I know it’s been quite a lot of time… School has been overloading these last weeks (again). Fortunately, in 2 weeks I’ll be enjoying my holiday break with my family, I am so happy!

This year I wanted to show you the usual sweets we eat in Spain. Maybe you live there for the first time and you wonder, maybe you are going there on holidays and you wonder, or maybe you just wonder what Spaniards eat in Christmas.

Well, we eat a lot. We have some special treats, which are quite different from the Dutch ones, for example. Sweets have a lovely spicy touch in The Netherlands, while in Spain it is more about dried fruits and marzipan.

(here you can see the basic elements of a Belén, the common nativity decorations in Spain)

I have a small assortment of basic Christmas sweets and today we will start with polvorones /pohl-voh-rohn-eh-s/. This name might sound familiar to you because in México they use this name for cookies in weddings. However, this mexican cookie is pecan nut based and the spanish one is not.

Polvorones are wrapped as in the image above, with a very thin paper. One way of eating them is smashing them with your first, as if they were plastiline. Why? Because polvorón is a very crumbly sweet and being smashed becomes more compact and easy to eat.

The have a nice lightly crunchy surface and sandy and dense interior. They also have hints of cinnamon… I would have one now if I have.

I hope you have a nice monday and I will come back with more Christmas sweet on Wednesday!!

Categories: Christmas, Sweets

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