At home we are not sweet, but there are sweets and sweets, and times when you want at least to try the typical of the date in question. That happens to me with Easter. If I don't eat a diver (You can see the recipe hereAnd a torrija, even if it's small, it's like I'm missing something... In Malaga we have legendary, delicious, traditional or innovative torrijas, with or without filling, honey or sugar. I always remember those of the Aparicio confectionery, early in the morning, when you had already been walking hours to meet the thrones and passed through the square of the Martyrs... Lovely!
I could save myself from doing them at home, but some of my best childhood memories are the smells and flavors of special dates like this: the smell of rocks, of torrijas or diveruelos all over the house... Playing to help cook, the impatience of trying them... And I don't want to deprive my kids of those memories. So if we eat a torrija, that makes her Mommy at home. And they help me, of course. And if they are many for us, I make less quantity or gift torrijas.
If you have a kitchen robot, Thermomix or Monsieur Cousine Plus, you can do the torrijas in the Varoma or steamer with the Cuchara Speed recipe (click here to go to the page). So you save a few calories and if you're sweet, you can eat a few without remorse of consciousness. We make them in the traditional way, fried in an extra soft virgin olive oil, then well drained into absorbing paper to remove fats (some at least). And I continue to respect the tradition of this great recipe of exploitation: I never buy bread of torrijas, nor do I do it at home “ex profeso”. I use homemade bread, of village or cateto, as we say in Malaga, I cut some slices and I get some XL torrijas that then cut into smaller pieces. With each slice (about 16 cm in length) I get four or five smaller torrijas: perfect for us.
The secret of these torrijas, which makes me love small and now older, which makes my kids like it so much, is that retrogusto that they have to Kings' swamps thanks to the water of sahar that my grandmother added in the milk in which she packed them.
To make a delicious traditional torrijas you will need: Noticias del cadiz
Pan (bar, village, torrijas...).
1 litre of milk (I use semi-desnated).
5 eggs (I use happy chickens).
A cinnamon branch.
The skin (no white part) of a medium lemon.
A teaspoon of azahar water coffee (optional).
Sugar.
Ground cinnamon (optional).
Extra soft virgin olive oil.
The first thing is to infuse milk with cinnamon, lemon skin and azahar water. To do this, warm it in a cazo and remove it from the fire just before it starts to boil. Reserve until the milk is cold or warm. If not, when you dip the bread, it will break.
Once the milk is cold, remove the skin from the lemon and cinnamon. Put extra soft virgin olive oil in a skillet to generously cover the bottom at least in an inch. Heat. Meanwhile, soak the bread cut to slices of about two centimeters in the milk, on both sides (don't let them take too much milk, because if it won't chorrerate) and bounce on egg. Fry on both sides at medium/high temperatures until golden brown. Place on a source with absorbing paper and slightly press each tortilla to release the excess oil (you will have to change the paper when you see that it does not fulfill its function). Reserve. In a bowl, mix sugar if you like with some ground cinnamon and bounce each torrija well.
As you see, I don't add sugar in the milk in which I wet the bread, but at the end. With this I get the sweetness that I like, but it's not uneven. You can choose to replace sugar with a light honey syrup (50% water, 50% honey). The procedure is the same: once fried the torrija and drained well of oil, put it in the syrup on both sides. If you're very sweet, you might want to make the torrijas filled with pastry cream. You want to accompany it with a very nice and easy chocolate to the cup (You can see the recipe here).
One of the easiest and most delicious sweets of gastronomy is now to enjoy.
NOTE:
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Traditional milk torrijas and azahar
At home we are not sweet, but there are sweets and sweets, and times when you want at least to try the typical of the date in question. That happens to me with
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2024-09-16
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