Torrijas
Easter Pastry with and excellent taste that has for ingredients pieces of day-old bread, soaked in milk or wine, sweetened with sugar, flavored with cinnamon, coated in egg, and fried.
Of ancient origin, is believed to be a recipe that convents used taking advantage of food scraps, thus using the remaining pieces of bread.
During the Spanish Civil War, in the absence of ingredients such as milk on some fronts, the soldiers soaked the bread in water where they had previously dissolved honey.
Here is the step by step how to prepare them using the traditional recipe.
Ingredients:
6 or more slices of bread
1/2 liter milk
1 cinnamon stick
3 Tablespoons of sugar
2 eggs
A few lemon peels
Olive oil
Preparation:
Boil the milk with cinnamon and lemon peels for about 5 or 10 minutes. Before removing from fire add the sugar and stir until well dissolved. Cut the loaf into slices an inch thick and place them in a deep dish.
Pour the warm milk over the bread and let them soak for about an hour making sure they don't fall apart. Then you set them on a cookie cooler or something similar to let the pieces drain.
Beat the eggs well then dunk the bread slices in the egg and then you fry them till golden on both sides.
You then put sugar and cinnamon on them....How much?....To your liking 
Spanish Churros
This is another great treat always present during any of our holidays. We invite you to try making them. They are delicious!
History
The Churro is a traditional Spanish desert developed centuries ago by Spanish shepherds. Up high in the mountains, fresh baked goods were impossible to come by, so the ingenious, nomadic folk of the hills came up with a delicious cake-like, cylindrical, daily staple which they could easily cook in a pan over an open fire. This was the birth of Churros.
Originally churros were about the size of a breadstick, and they were eaten plain or rolled in cinnamon sugar. In Spain, churros are still a very popular breakfast, snack or dessert. But something this tasty wasn’t destined to remain in its country of origin.
It was only a matter of time before churros traveled to South America and other Hispanic countries and communities, eventually making their way to North America.
INGREDIENTS:
- 2 cups of flour
- 1 cup of milk
- 1 cup of water
- a pinch of salt
- 1 egg
- 2 tablespoons of butter
- 2 cups of corn oil
- Sugar for the dunking :)
PREPARATION
En a big pot warm the milk and water with the salt and butter till boiling.
Add the flower stirring continuously till a thick and elastic mix is formed.
Trasfer this to a mixing bowl and add the egg. Use the mixer to mix little more till there is no more crumbs or lumps.
Put the mix in an icing or batter dispenser. It is important that the batter be thick because if to liquid the churros will not acquire the desired form.
In a sufficiently deep pot warm up the corn oil. Form the churros and fry them till they are golden and crunchy.
When out of the frier place them on kitchen paper to absorb excess oil.
Roll them in sugar and ENJOY!!!
