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the UK's leading direct sell travel insurance providers.
All claims dealt with quickly, fairly and efficiently.
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Buy or sell your Spanish home without the agents fees. Visit eu-properties.com today and save money or find a bargain property in Spain.
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Swap your unused or unwanted items with swapsey.com or if your in Spain visit swapsey.eu
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Crema Catalana
crema Catalana comes from the Mediterranean region of Catalonia, and you will literally find this delicious dessert on menus everywhere from Barcelona to Tarragona. It is the perfect end to a gourmet dinner, and pairs sublimely with Spain’s dessert wines such as a Moscatel from Alicante, a Pedro Ximenez from Jerez or an old vine Garnacha from Malaga.
Ingredients
8 egg yolks
I Liter of Whole milk
1 cinnamon Stick
30 grams of Maizena (cornstarch)
1 Zest of lemon
200 Grams of Sugar
Directions
Dissolve the Maizena in milk. Bring the milk to a boil with the cinnamon stick and lemon zest. In another bowl, mix together the Sugar, egg yolks and the Maizena (already dissolved). When the mil is boiling, remove from the heat, storing with the whisk. Return the mixture to the saucepan and place it on low heat. When the “crema” begins to bubble, turn off the heat. Pour the “crema” into the earthenware dishes and let it cool, then refrigerate. Before serving, sprinkle Sugar on top of each “crema” and carmelize with a hot iron (or red hot bottom of a pan).
Lemon Cake
Ingredients
2 eggs
1 cup milk
1 cup canola oil
1 cup Sugar
2 cups self-raising flour
1 lemon, rind of
Directions
Combine Sugar and eggs. Add lemon rind, then oil. Fold in the flour alternatively with the milk. Bake in a 23cm round or similar size square cake tin at 180 degree celsius oven for about 40 minutes or until skewer comes out clean. (I usually make this in double quantity and bake it in a large rectangular pan about 30cm x 25cm.) Check after 40 minutes and see if it needs longer.
crema Catalana comes from the Mediterranean region of Catalonia, and you will literally find this delicious dessert on menus everywhere from Barcelona to Tarragona. It is the perfect end to a gourmet dinner, and pairs sublimely with Spain’s dessert wines such as a Moscatel from Alicante, a Pedro Ximenez from Jerez or an old vine Garnacha from Malaga.
Ingredients
8 egg yolks
I Liter of Whole milk
1 cinnamon Stick
30 grams of Maizena (cornstarch)
1 Zest of lemon
200 Grams of Sugar
Directions
Dissolve the Maizena in milk. Bring the milk to a boil with the cinnamon stick and lemon zest. In another bowl, mix together the Sugar, egg yolks and the Maizena (already dissolved). When the mil is boiling, remove from the heat, storing with the whisk. Return the mixture to the saucepan and place it on low heat. When the “crema” begins to bubble, turn off the heat. Pour the “crema” into the earthenware dishes and let it cool, then refrigerate. Before serving, sprinkle Sugar on top of each “crema” and carmelize with a hot iron (or red hot bottom of a pan).
Lemon Cake
Ingredients
2 eggs
1 cup milk
1 cup canola oil
1 cup Sugar
2 cups self-raising flour
1 lemon, rind of
Directions
Combine Sugar and eggs. Add lemon rind, then oil. Fold in the flour alternatively with the milk. Bake in a 23cm round or similar size square cake tin at 180 degree celsius oven for about 40 minutes or until skewer comes out clean. (I usually make this in double quantity and bake it in a large rectangular pan about 30cm x 25cm.) Check after 40 minutes and see if it needs longer.
Desserts Page 1
