Today I will finish the trilogy of Christmas Desserts.
I would like to thank to ADSUR (Rural Development Association of Sierra Sur in Jaen) for giving me the opportunity of writing about the traditional cooking of the little villages from there.
Next Saturday the three wise men will come to your house (If you were a good child), why not leave them a piece of these desserts?
come on to the kitchen:
Put the water (warmed) eggs and bicarbonate in a recipient, beat them and start to add the flour little by little while removing ( with your favorite hand mixer) until you get an heavy cream.
leave it rest for five minutes.
Put olive juice into a deep pan, when hot, take a spoon with the cream and leave it over the oil bath and paparajotas will be build on its own, take it out the pan and put over it a mix of sugar and milled cinnamon.
It’s better if you eat them while they are hot. enjoy them in the breakfast.
Recipe from Isabel Camacho Luque . Fuensanta de Martos (JAEN)
Fry the orange peel into a pan with olive juice, take out the peel and filter the oil, putting it into another recipient. Add wine and little by little flour, until you get a paste, not too hard.
Leave the paste alone for thirteen minutes.
Make the drunkards as the picture (similar to spiral) and fry them one by one in olive juice. Put them over a dryer paper in order to avoid the oil excess and put sugar over the entire drunkyard army.
Recipe from Dolores Rincon Mata — Frailes (JAEN)
BARRIGUILLAS DE VIEJA
Stretch the bread dough until getting an one centimeter thickness layer.
Make little squares, and fry them in olive juice, when the squares are properly inflated and are similar to a little paunch take them out the pan and pass them through sugar.
You must eat them hot. Instant cooking.
Recipe from Maria San Pedro– Los Villares (JAEN)
Mix all the ingredients together as well as your arm let you.
We need to obtain a dough, when this dough is obtained, we form fine little round cookies. Prick them with a fork.
Bake them in the oven at moderated temperature.
You get it!!
Recipe from Josefina Ruiz Peña–Valdepeñas (JAEN)
Thanks a lot for following this series of traditional dessert recipes made with olive oil, my aim is promote and transmit all information related to olive oil and rural development I obtain.
I wish you a real and relaxing experience trying these recipes, but you can promote and transmit this knowledge as well. In this case fell free of sharing this post with your next circle. You can also leave a comment or contribution.
I hope your 2014 will be full of peace, love, humor and respect.
have a nice year.
Be olive oil my friend