RECIPES FROM EXTREMADURA SPAIN
RECIPES FROM EXTREMADURA SPAIN
Recipes compiled by Tomás Marín Sánchez. Recipes translated by Toni Holguín Holguín and Joaquín Garfia Luna. Edited by Sofía Vaz Romero.
RECIPES AJOBLANCO EXTREMEÑO (garlic cold soup) RICE EXTREMEÑO STYLE AUBERGINE CÁCERES STYLE STUFFED ONIONS CÁCERES STYLE EXTREMADURAN STEW GAZPACHO EXTREMEÑO (tomato cold soup) PEAS EXTREMADURA STYLE BEANS CÁCERES STYLE EGGS WITH PAPRIKA, EXTREMADURA STYLE LENTILS WITH RICE EXTREMADURA STYLE MIGAS EXTREMEÑAS (Breadcrums) POTATOES EXTREMEÑO STYLE SPINACH STEW EXTREMEÑO STYLE EXTREMEÑA HOT SOUP EXTREMEÑA POTATOES OMELETTE COD CONVENT HAKE EXTREMEDURA STYLE SALAD/COCKTAIL EXTREMEÑO YOUNG GOAR/KID EXTREMADURA STYLE CACHUELA EXTREMEÑA (stew made from pig) CALDERETA EXTREMEÑA (young goat stew) FRICANDÓ A LA ANTIGÜA (beef stew) ROAST PEPPERS SALAD COQUILLOS (little coconut) MOÑITAS EXTREMEÑAS (cake) PERRUNILLAS (typical flat cakes cookies) ROSQUILLAS (sweet ring-shaped pastry) SUPLICACIONES PANCAKES FROM CÁCERES BISCUITS FROM REINA EXTREMENIAN FLOWERS
AJOBLANCO EXTREMEÑO (garlic cold soup) 4 people Difficulty: easy Time: 35 minutes INGREDIENTS: - 200 g of yesterday’s bread - 2 egg yolks - 2 garlic cloves - Vinegar - ½ bowl of breadcrumbs - Pepper - Olive oil - salt WAY OF COOKING: Leave the bread crumbs soak with water. After soaking, drain squeezing them well. In a mortar, crush the peeled garlic cloves with pepper and a little salt, until you get a fine mixture; add the egg yolks and the soaked breadcrumbs and add, little by little, about 8 tablespoons of oil. When the oil is well absorbed, add 1 litre of water and 3 tablespoons of vinegar, salt and continue mixing. Cut the bread into thin slices, arrange them in a tureen and pour over the previous broth.
RICE EXTREMEÑO STYLE 4 people Difficulty: high Time: 2 hours and 5 minutes INGREDIENTS: - 250 grams of rice - 200 grams of pig’s ear - 1 coat of pig’s trotters - 100 grams of streaky bacon - 5 tablespoons of butter - 100 grams of lean ham - 3 onions - 1 red pepper - 2 garlic cloves - 1 tablespoon of paprika - 1 bay leaf - Pepper, oil and salt WAY OF COOKING: Clean the pig’s ear and trotters carefully. Cook them in boiling water with salt, pepper and bay leaf. In a large casserole with hot butter and oil, fry peeled and chopped onions and the ham cut into small pieces. Sauté for a few minutes. Next, add the garlic cloves, peeled and crushed, and the paprika and immediately after that, the boneless pig’s ear and trotters, both sliced. Mix and sprinkle with 1 litre of excess cooking broth of the latter. Cook for 45 minutes. Add the rice and chopped pepper. Mix. Cover with sliced bacon and bake for about 20 minutes. Then place in the oven and leave for 5 minutes.
AUBERGINE Cﾃ，ERES STYLE 4 people Difficulty: medium Time: 45 minutes INGREDIENTS: - 6 small eggplants - 250 grams of fat ham - 2 eggs - 4 tablespoons of breadcrumbs - Flour - Oil - Salt WAY OF COOKING: Cut the aubergines in half lengthwise, and cook them in boiling water for 10 minutes; drain, hollow out and mash the pulp. Mix the chopped ham, eggplant pulp, breadcrumbs and a little salt, stuffed eggplant with this mixture. Roll the eggplant in flour and beaten egg and fry in a pan with boiling oil; remove them, arrange on a platter and serve.
STUFFED ONIONS Cﾃ，ERES STYLE 4 people Difficulty: medium Time: 2 hours INGREDIENTS: - 12 large onions - 12 slices of bacon - 200 grams of minced meat - 1 egg - 3 tablespoons of milk - Pepper - Oil - Salt WAY OF COOKING: In a pan with oil, sautﾃｩ the minced meat; remove and arrange in a baking mix with raw egg, salt and pepper. Peel onions and empty them. Form a well in the center; and fill them with the meat mixture. In the remaining oil to fry the meat, sautﾃｩ the slices of bacon; remove the bacon from the pan and brown the onions on all sides. Arrange the onions in a pan, one next to the other; add the juice of frying them, and cook over low heat with the pan covered. ﾂｧ After an hour, sprinkle with a few tablespoons of milk, leave the pot over high heat for a few minutes; serve accompanied by slices of bacon.
EXTREMADURAN STEW 4 people Difficulty: medium Time: 2 hours INGREDIENTS: - 250 grams of beef - 250 grams of chicken - 100 grams of chorizo - 100 grams of Extremadura blood sausage - 150 grams of bacon - 150 grams of large blood sausage - 100 grams of rice - 200 grams of soaked chickpeas - 250 g of potatoes - 1 onion - 6 tablespoons tomato puree - ½ cabbage - Collards - Peppermint - 1 clove - Pepper and salt WAY OF COOKING: In a pot with enough water, cook the beef, bacon, blood large sausage and chicken. Pour the tomato purÊe and, after bringing to the boil, add the chickpeas. Bring to the boil again, add the chickpeas, and lower the stove burner completely. Maintain for 15 minutes, approximately. Then sprinkle with salt and pepper and add the peeled and chopped onion with the cloves. Cook over a low heat. When lacking an hour to finish cooking, add the washed and chopped cabbage, cabbage, chorizo and blood sausage. At the last fifteen minutes of cooking, add the chopped legs. Strain the stew and arrange it on a serving platter. Boil the broth with rice and peppermint, until the rice is ready. Serve the soup as a first course. Serve then the meat, vegetables and chickpeas.
GAZPACHO EXTREMEﾃ前 (tomato cold soup) 4 people Difficulty: medium Time: 1 hour INGREDIENTS: - Bread crumbs - 1 large onion - 3 garlic cloves - Pepper - Vinegar - Oil - Salt WAY OF COOKING: In a bowl with cold water, Soak a handful of breadcrumbs. Peel the garlic, and peel and finely chop the onion. In a large mortar, crush the garlic and drizzle with 2 tablespoons of oil, stirring continuously. Sprinkle with a little salt and add the soaked breadcrumbs and well drained. Stir continuously with the pestle until you get a fine paste; sprinkle with pepper and add water to fill the mortar; rectify salt. Put the mixture in a deep bowl and add again breadcrumbs soaked in water and drained; stir constantly for a long time. Let stand for two hours in a cool place or in the fridge; sprinkle with a dash of vinegar, add the onion and then serve.
PEAS EXTREMADURA STYLE 4 people Difficulty: easy Time: 30 minutes INGREDIENTS: - 2 kg of fresh peas with pod - 6 small onions - 1 heart of lettuce - 1 sprig of parsley - 1 bay leaf - 1 sprig of mint - 1 teaspoon sugar - 1 tablespoon butter - Salt WAY OF COOKING: Shell peas. Wash and julienne cut the heart of lettuce; peel the onions. Finely chop the parsley and mint. Put a cup of water into a saucepan; add the peas, lettuce and onions; Season with parsley, mint, bay leaf, salt and sugar; cover and cook over low heat for about 15 minutes. Add the butter, and cover the pot simmer, moving from time to time by holding the handles, until peas are tender and the juice thick. Serve the peas with juice.
BEANS Cﾃ，ERES STYLE 4 people Difficulty: easy Time: 25 minutes INGREDIENTS: - 500 grams of broad beans - 1 onion - 1 garlic clove - 1 slice of bread - 3 eggs - 1 teaspoon of paprika - 1 sprig of parsley - 8 tablespoons of olive oil - Salt WAY OF COOKING: Remove the strings from the beans and cut off the tip; washing and chopping. Peel the garlic; peel and chop the onion finely; chop the parsley. Heat oil in a pan and fry the garlic and the slice of bread until they brown. Put the browned garlic and bread in a mortar and crush them with parsley to form a smooth paste. Fry the onion in the remaining and when it becomes transparent, add the paprika and crushed; sautﾃｩ a few minutes, add the beans and cook a few minutes more. Add a glass of water, cover and simmer until the beans are tender. Add the eggs, break them with a slotted spoon and stir until set. Serve hot plate.
EGGS WITH PAPRIKA, EXTREMADURA STYLE 4 people Difficulty: easy Time: 55 minutes INGREDIENTS: - 8 hard-boiled eggs - 2 large onions - 1 tablespoon of paprika - Pepper - 2 tsp flour - 1 cup of milk - 4 tablespoons of butter - Salt WAY OF COOKING: Peel and slice the onions and eggs. In a pan with hot butter, sautĂŠ the onions until transparent but not burned. While, dissolving the flour into milk; we add it to the pan and mix, then add the boiled eggs and sprinkle with paprika, salt and pepper. Leave the pan on low heat for about 15 minutes. Serve immediately.
LENTILS WITH RICE EXTREMADURA STYLE 4 people Difficulty: easy Time: 1 hour 20 minutes (plus soaking time INGREDIENTS: - 400 grams of lentils - 80 grams of rice - 200 grams of oyster mushrooms - ½ onion - 2 large tomatoes - 2 leeks - 1 clove garlic - 1 teaspoon of paprika - 4 tablespoons of olive oil - Salt WAY OF COOKING: The evening before, wash lentils and soak them in water. Drain and place them in a pot covering them with water and cook for 30 minutes. Chop the garlic; peel and chop thin the onion; chop the leeks; peel the tomatoes, remove the seeds and cut them into small cubes; wash, drain and cut into strips the oyster mushrooms. Heat the oil and fry the garlic, onion and leek for about 5 minutes; add the paprika and tomato and sautÊ for 2 minutes. Add the oyster mushrooms and salt cook over medium heat for about 15 minutes. When the lentils are almost done, add the sauce and rice and cook for another 15 minutes over low heat, adding hot water if too dry. Correct the seasoning and serve.
MIGAS EXTREMEĂ‘AS (Breadcrums) 4 people Difficulty: easy Time: 50 minutes INGREDIENTS: - One day old bread - 200 grams of bacon - 2 dried peppers - 2 garlic cloves - Oil - Salt WAY OF COOKING: Break the bread in two halves, cut into horizontal slices first and then cut them into small pieces the size of a hazelnut. Put the breadcrumbs in a good clean napkin with water and mix well; wrap them in the same napkin and leave them at rest. Cut the bacon and pepper into squares. Peel the cloves of garlic. In a large pan of boiling oil, brown the garlic; remove and add the crumbs, stirring without stopping; add salt. Then add the bacon and pepper, stir until crumbs cooked absorb them and, finally, serve hot in the same dish.
POTATOES EXTREMEﾃ前 STYLE 4 people Difficulty: easy Time: 1 hour 10 minutes INGREDIENTS: - 2 kg of floury potatoes - 100 grams of spicy pork sausage Extremadura - 1 red pepper - 1 green pepper - 2 cloves of garlic - ﾂｽ teaspoon of paprika - 1 bay leaf - Oil - Salt WAY OF COOKING: Peel the potatoes and cut into irregular pieces; cut the peppers into squares, slice the sausage and mash the peeled cloves of garlic. In a mud casserole, with hot oil, peppers, potatoes, bay leaf, salt and pepper, and sprinkle with water to cover the potatoes. Put the pan on the fire and, when in the first boil, add the mashed garlic; keep on normal fire for thirty minutes. Place the slices of sausage on the potatoes, cover the pot and let on high fire for ten minutes. Serve in the same casserole.
SPINACH STEW EXTREMEﾃ前 STYLE 4 people Difficulty: medium Time: 1 hour INGREDIENTS: - 250 grams of spinach - 400 grams of cooked chickpeas - 150 grams of ham into thin slices - 1 egg yolk - 2 tablespoons of flour - Oil - Salt WAY OF COOKING: Carefully clean the spinach under running cold water; cook them in a saucepan with a quart of boiling salted water for about twenty minutes; drain and left to cool. Heat about 6 tablespoons of oil in another pan and dilute the flour in it; before they begin to get brown, sprinkle with spinach juice to form a clear mixture; sprinkle with salt, leave on low heat for five minutes and remove from heat. Pass the spinach through the food mill and add to the previous sauce; stir the mixture continuously, add the egg yolk and the chickpeas. Continue mixing for a while and add the remaining soup from the spinach. In a frying pan with a little oil sautﾃｩ the slices of ham. Finally, serve them with the soup preparation.
EXTREMEÑA HOT SOUP 4 people Difficulty: easy Time: 50 minutes INGREDIENTS: - 3 ½ kg of red tomatoes - 150 grams of bread from the day before - 1 onion - 1 green pepper - 3 cloves of garlic - 1 teaspoon of cumin - 4 tablespoons of olive oil - Salt WAY OF COOKING: Peel and chop the onion, cut the tomatoes into cubes; chop the pepper. Cut the bread into slices. Peel and crush the garlic in a mortar along with the cumin. Heat oil in a pan and sauté the onion until it begins to get brown. Add the pepper and cook for about ten minutes. Add the tomatoes and cook for ten minutes. Add the crushed garlics and after ten minutes, add three cups of water; salt and cook for five minutes. Arrange the bread slices on plates. Then, cover with the soup and serve.
EXTREMEÑA POTATOES OMELETTE 4 people Difficulty: easy Time: 25 minutes INGREDIENTS: - 8 eggs - 250 grams of spicy pork sausage - One chilli - ½ teaspoon of paprika - Oil - Salt WAY OF COOKING: Cut the sausage into slices and take the skin off; chop the pepper, and beat the eggs in a bowl. In a frying pan with a little hot oil, sauté the slices of sausage with the chili; sprinkle with a little salt and pepper. hen, add quickly the beaten eggs. Form a round omelet, juicy inside but golden outside. Place it on a serving platter and let rest for about five minutes.
COD CONVENT 4 people Difficulty: medium Time: 1 hour and 35 minutes INGREDIENTS: - 600 grams of cod - 1 kg potatoes - 500 grams of cooked spinach - 2 cloves of garlic - Flour - Oil - Salt WAY OF COOKING: In a frying pan with hot oil, sautĂŠ the well drained spinach, , with a little of salt. In the same pan, once we have cleaned it and put hot oil in it, fry the potato sliced; add salt and arrange in a casserole. In the remaining oil, fry the pieces of desalted cod without bones and coat in batter. Remove from the pan and put them on the potatoes. Cover with the spinach, its oil and garlic cloves, peeled and crushed previously in a mortar. Cover the pan and leave it on low fire until everything is stewed fine.
HAKE EXTREMADURA STYLE 4 people Difficulty: easy Time: 55 minutes INGREDIENTS: - 600 grams of hake - 1 onion - 1 clove of garlic - Parsley - Pepper - Clove - Saffron - Oil - Salt WAY OF COOKING: Clean and empty the hake, peel and finely chop the onion and parsley and crush the garlic together with the peeled clove of garlic. In a frying pan with hot oil, fry the hake and arrange it in a casserole. In the remaining oil, brown the onion, garlic, parsley, a bit of clove and saffron. Add three ½ cups of hot water and then season with salt and pepper. Pour the sauce on the hake and leave the pot over low heat until the juice become reduced.
SALAD/COCKTAIL EXTREMEﾃ前 4 people Difficulty: medium Time: 45 minutes (plus desalting time) INGREDIENTS: - 800 grams of cod - 500 grams of onions - 500 grams of red peppers - 100 grams of black olives - 1 lemon - 1 sprig of parsley - 5 cloves of garlic - 3 vinegar tablespoons - 1 deciliter of olive oil - Salt and pepper - Cumin WAY OF COOKING: Desalt the cod the evening before, changing the water several times. Drain the cod, add salt and pepper and cook it in little water. Then drain it and remove the bones, flake it and save for later. Heat the oven to 180 ﾂｰ C; squeeze the lemon and chop the parsley. Wrap the onions in tin foil and roast them in the oven for about forty-five minutes, oil the peppers and roast them in the oven for 30 minutes together with three cloves of garlic for ten minutes. Peel onions and cut into strips; peel, remove the seeds and cut peppers into strips. Peel the roasted garlic and the raw; ones put both in a mortar with a few grains of cumin and crush everything. Add the vinegar, lemon juice and five tablespoons of oil, mix and strain the sauce through a strainer. Put in a saucepan the onions, peppers, olives and cod. Mix, correct the seasoning and give a boil before serving with the spicing sauce.
YOUNG GOAR/KID EXTREMADURA STYLE 4 people Difficulty: easy Time: 1 hour and 20 minutes INGREDIENTS: - 1 kg little goat without bones - One kid liver - 1 red pepper - 8 cloves of garlic - 1 paprika tablespoon - Oil - Salt WAY OF COOKING: In a frying pan with hot oil, brown the meat cut into small pieces and place it in a casserole. In the remaining oil, add the paprika, stir and immediately remove from heat and pour over the meat in the pan. Sprinkle with salt, cover with water and have the pot on the fire. After the first boil, simmer. Meanwhile, in a frying pan with oil, fry the liver and garlic; crush all in a mortar with red pepper. Add the crushed to the pan and leave, always simmering, until the sauce is reduced. Serve hot.
CACHUELA EXTREMEÑA (Stew made from pig) 4 people Difficulty: high Time: 1 hour INGREDIENTS: - 1 pork stomach - 500 g of pork liver - 300 grams of spicy sausage “chorizo” - 1 onion - 2 ripe tomatoes - 6 cloves of garlic - 2 eggs - Breadcrumbs - Cinnamon - Cumin - Pepper - Paprika - Parsley - 1 clove - Saffron - Vinegar - Pork fat - Salt WAY OF COOKING: In a clay pot with about eight tablespoons of butter, sauté four cloves of garlic, the onion, tomato and parsley, all peeled and crushed; add salt. Add a pinch of cinnamon and the sausage cut in dice; sprinkle with a tablespoon of paprika, mix all ingredients and add first the stomach and then the liver both very clean and finally chopped. Leave the pan on medium fire for about ten minutes and sprinkle with ten tablespoons of hot water. Reduce to very low heat for ten minutes. Meanwhile, in a mortar crush five grams of cumin, the other two cloves of garlic, pepper, bread crumbs, cloves and saffron. Add all the ingredients to the pan. Mix for a few minutes and finally add two beaten eggs with three tablespoons of vinegar. Add salt, stir and serve.
CALDERETA EXTREMAĂ‘A (young goast stew) 4 people Difficulty: high Time: 2 hours and 5 minutes INGREDIENTS: - 500 grams of young goat - One young goat liver - 1 red pepper - 4 cloves of garlic - 1 bay leaf - Ground black pepper - 1 paprika tablespoon - 1 glass of wine - Oil - Salt WAY OF COOKING: In a pan with boiling oil, lightly brown two cloves of peeled garlics. Stir them and set aside. In the remaining oil, sautĂŠ the sliced meat with bayleaf, salt and pepper. Stir and sprinkle with wine. Leave the pan on medium fire. When the wine is absorbed, pour some water. Simmer until meat is tender. Meanwhile, roast the other two cloves of garlic and put them in a mortar along with those who were already fried. Roast also the liver and add to the mortar. Crush everything. Sprinkle with a little black pepper and add a few drops of oil. Add the crushed red pepper and continue crushing. Add the mixture to the pan of meat. Keep on the fire until the sauce thickens. Serve.
FRICANDĂ“ A LA ANTIGUA (beef stew) 4 people Difficulty: medium Time: 1 hour and 50 minutes INGREDIENTS: - 600 grams of beef - 100 grams of bacon - 100 grams of pork rind - 2 carrots - 1 large onion - 150 grams peas - 2 cloves of garlic - 1 bunch of mixed herbs - Pepper - 1 flour tablespoon - Soup or water - Oil - Salt WAY OF COOKING: In a pan with hot oil sautĂŠ the onion and clove of garlic, previously peeled and crushed . Meanwhile, in a frying pan, brown the meat with the chopped rinds and bacon. Add the meat to the fried onion and garlic and sprinkle with salt and pepper. Also add the peeled and sliced carrots. Mix everything and in the first boil add the peas, sprinkle with flour, and add bunch of mixed herbs. Leave the pan on low heat for over an hour until everything is very tender. Serve hot in the same dish
ROAST PEPPERS SALAD 4 people Difficulty: easy Time: 50 minutes INGREDIENTS: - Red peppers - Tinned tuna - Chopped fresh onion - A pinch of salt - Extra virgin olive oil - White wine vinegar - Boiled eggs - A pinch of cumin WAY OF COOKING: Roast the peppers in the oven. Once cold, peel, cut into strips and put them on a salad bowl. Add the salt, a pinch of ground cumin and the chopped onion. Dress with extra virgin olive oil and a splash of vinegar. Mix all the previous ingredients. Decorate with the tinned tuna and the boiled eggs.
COQUILLOS (little coconut) 4 people Difficulty: medium Time: 50 minutes INGREDIENTS: - 100 grams of grated coconut - Pastry cream - 500 g flour - 2 tablespoons of baking powder - 5 tablespoons of sugar - 4 eggs - Grated rind of 1 lemon - 2 ½ cups milk - 1 little glass of brandy - 5 tablespoons of butter - Salt WAY OF COOKING: Put the flour in a bowl, making a well in the center to place the baking powder, milk, egg, the grated lemon, half a glass of water, a little salt, sugar and Brandy. Mix all the ingredients knead slightly. Cover with a cloth and let it stand until it grows twice its size. Flatten the dough with a rolling pin and cut into small pieces; stretch them put custard and coconut on very little piece. Then, roll them. Arrange the pieces of dough in an oiled tray, let them settle for ten minutes. Then, paint each piece with beaten egg yolk. Place the tray in hot oven until they get brown.
MOĂ‘ITAS EXTREMEĂ‘AS (cake) 6 people Difficulty: easy Time: 55 minutes INGREDIENTS: - Flour - Baking powder - 1 cup of sugar - 2 eggs - 2 glasses of anise - Milk - Oil - Honey WAY OF COOKING: In a deep bowl, put the two eggs, anisette, sugar, a cup of milk and oil and stir continuously. Add flour and baking powder to achieve a fluid. Flatten the dough with a rolling pin and then cut into strips of about eight centimeters long and two meters wide. In a pan with hot oil, fry the resulting pieces, drain and coat generously with honey. Serve cold.
PERRUNILLAS (typical flat cakes cookies) 6 people Difficulty: medium Time: 50 minutes INGREDIENTS: - Flour - 6 eggs - 600 grams of sugar - 1 glass of brandy - 400 grams of butter - 1 tablespoon of ground cinnamon WAY OF COOKING: Strongly beat the butter in a bowl; add the egg yolks, brandy, sugar, cinnamon and finally the flour in rain; keep mixing and whisking all the ingredients until smooth and soft dough. Form small flat cakes with floured hands. Then arrange them on a greased pastry tray. Beat egg whites until stiff and put a spoonful on each cake. Place them in the oven, and remove it when we see that the cakes are golden. Serve cold.
ROSQUILLAS (sweet ring-shaped pastry) 6 people Difficulty: medium Time: 45 minutes INGREDIENTS: - 400 g flour - 150 grams of sugar - 12 egg yolks - 1 glass of brandy - Oil - Salt WAY OF COOKING: In a deep dish arrange the flour to form a well in the center. Provide the hollow egg yolks diluted with brandy and a pinch of salt. Work the dough until it is consistent. Take small portions, roll them in laces and join the ends. Place the rings on a tray spread with oil, paint lightly with oil and cook in a hot oven. Remove the rings when they get brown. Serve cold.
SUPLICACIONES 4 people Difficulty: easy Time: 1 hour INGREDIENTS: - 250 g flour - 4 eggs - 1 cup of milk - 1 lemon - 2 deciliters of oil - 3 butter tablespoons - 1 sugar tablespoons - Powdered sugar - Salt WAY OF COOKING: Peel the lemon rind and pour it in the milk; add sugar and a pinch of salt; put in the fire and when it begins to boil remove the lemon rind; continue cooking over medium heat. Gradually add flour, stirring with a wooden spoon for twenty minutes. Remove from heat, until it gets cool add one by one the eggs, stirring until the mixture is well blended. Heat the oil and pour small portions spoon in the pan and remove them when golden. Put them in a bowl, sprinkle with powdered sugar and serve.
PANCAKES FROM Cﾃ，ERES 6 people Difficulty: medium Time: 1 hour and 10 minutes INGREDIENTS: - Flour - Fresh yeast - 250 grams of crackling - 2 eggs - 500 grams of crackling - Water - 5 tablespoons of lard - Ground cinnamon WAY OF COOKING: Prepare five hundred grams of bread dough and mix with sugar, lard cut into small pieces, a little cinnamon powder and five hundred grams of fresh ground cracking. Stir for a while and add the two whole eggs. Put the dough in a clay pot and knead a little more; divide the dough into two parts, making two balls and flatten with a rolling pin to form two cakes. Add a little flour if necessary. Place the cakes on wafers, sprinkle with sugar and cinnamon and place them in a hot oven. Remove them when they are cooked and toast.
BISCUITS FROM REINA 6 people Difficulty: easy Time: 40 minutes INGREDIENTS: - Flour - 2 eggs - Sugar - Slivered almonds - Jam - Pork fat WAY OF COOKING: Separate the yolks from the egg whites in a bowl and beat the two egg yolks with two tablespoons of sugar and, in another bowl, whip the two whites until stiff; mix, add two tablespoons of flour and stir again. Place the mixture in a pastry bag with a plain nozzle and forming portions on a plate greased and sprinkled with flour. Preheat the oven and put the plate. When the cupcakes are half done, sprinkle with sliced almonds and a little sugar. Place them in the oven again. When they are at their best, remove the cupcakes, put fill them with some jam and put them together as a snack.
EXTREMENIAN FLOWES 6 people Difficulty: medium Time: 1 hour INGREDIENTS: - 250 g flour - 6 eggs - 2 sugar tablespoons - Oil WAY OF COOKING: In a bowl, beat eggs; add two tablespoons of oil and eight of water, stir and add the flour, whisking constantly. When well blended and smooth, let the dough rest for a while. Heat enough oil in a pan and when it begins to boil, put the special mold that is used for the preparation of flowers. When the pan is hot, remove from heat, put the mold in the dough and put it back into the boiling oil; repeating this several times, when flowers are golden brown, remove them from the oil, drain well and arrange on a platter, dusting with sugar.