Monday, February 20, 2012

It's time to eat! Carnival

No thing from this post is by me, truth is that I never tried to make these recipes, but I've seen how they're made, and they're suuuuper easy, so dare to do it, & tell me!
Since this post is not by me, in a few hours I will update with a post really by me, clothes, outfits or whatever, let's see.

Both recipes are from Galicia, where I'm from!!! {Spain northern}
We use to make these recipes con Carnival time, and in every bakery you can find them!
#1 Recipe: Filloas

What d'u need for 14-16 filloas:

1 cup whole milk
2 whole eggs
1 egg white
3/4 cup flour
1/4 teaspoon salt


1. To make custard, heat 1 1/2 cups milk in medium saucepan over medium heat. Combine sugar and cornstarch; stir into milk as it is heating. Gradually stir in 2 egg yolks, cooking until mixture is thickened, stirring constantly.

2. Remove saucepan from heat. Stir in vanilla. Cool. (If desired, custard can be made ahead and refrigerated.) Serve at room temperature.

3. To make crepes, in medium bowl, combine 1 cup milk, eggs, egg white, flour and salt; mix until smooth. For easier handling, let stand 30 minutes before cooking.

4. Heat small skillet over medium heat until hot. For each crepe, lightly coat skillet with butter. Spoon 2 tablespoons batter into hot skillet; tilt quickly to cover bottom. When crepe has set, turn and cook about 1 minute or until other side is set. (Crepes can be made ahead; stack between sheets of waxed paper until ready to use.)

You can fill filloas or eat right away like I do.
{maybe you're thinking about crepes. well... it's similar, but not the same. just try}

#2 Recipe: Orejas
{literally translation: ears}


500 gr. flour.
1 egg.
200 cc of warm water with salt.
100 gr. sugar.
100 gr. cooked in lard or butter cow.
1 cucharadilla of levadurina.


It is important that the butter and eggs are not cold from the refrigerator, it is best to be at room temperature and warm and soft butter. Mix the flour in a bowl with levadurina, and formed a volcano with a hole in the center. Beat eggs well with a few spoonfuls of sugar and anise and add the hollow of the flour with water and melted butter, warm and pieces. Rioja rioja mixed slowly and finished knead on a floured board, until a soft dough, elastic and not stick. If you do need more water or flour add. Let rest for a good time and shape the ears.

Molding pieces catch the ears of the mass of about 200 gr. and extend the roll on a floured board, so it is very thin. Then we cut the dough into portions of a square, rectangular or irregular, and fry in a pan with plenty of hot oil, over medium heat, fry both the sides until they acquire a slight golden color. We put the source in a glass and sprinkled sugar, or normal, above.

Data to take into account when making your ears, which are: ears are richer far the finest do. A trick for us is fine to stretch out each portion with a little help from the fingers in the air, putting irlas frying. To find out if the oil is the proper temperature for frying can wet a toothpick or the handle of a wooden spoon, if many bubbles are formed quickly around him is that oil is in point.

Hope you enjoy both recipes, and that you really try & tell me!!! My fav is #1, I could eat 20 in 10 minutes!


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