Tuesday, May 14, 2013

Guirlache... Spanish sweet treat...

Mallorca (or Majorca) is famous for many things, one of them being almonds. Almonds are a purely Mediterranean product. They are an important fruit for the Balearic economy and for the islands' agriculture and are mainly used for making sweets. The main almond crops are in Ibiza and Majorca. During my recent visit to Majorca almonds were something I enjoyed a lot! Bought a lot of different kinds of sweets to bring back home but... They were finished (eaten!) pretty quick ;) So to keep enjoying them and to keep those memories of that beautiful Spanish island alive... why not just make some of the sweets at home?! Which turned out to be pretty easy actually... Again, sweets didn't last long... ;)


"Guirlache is made of almonds and solidified caramel and all sort of dried fruit and nuts are added. It's origins goes back to the medieval Arabs, as they cooked it with whole or cut up almonds and sugar. Nowadays there are people who substitute the almonds for other nuts and use honey instead of sugar." - by spanish-food.org

How to make it...

Sunday, May 05, 2013

Spanish Churros...

First time making churros and... a good time! Perfect little doughnuts, perfect as an accompaniment to your coffee, or better yet - a hot, thick hot chocolate! In Spain it's something for breakfast and you can't blame them - indeed it's a great way to start any day! The recipe is very easy and process which leads to making those little treats is even easier. But they are addictive - even my 1 year old is addicted by now! ;) So consider yourself warned... By they way - they reminded me a little of Italian struffoli, which I completely adore!


"A churro, sometimes referred to as a Spanish doughnut, is a fried-dough pastry - predominantly choux-based snack" - by Wikipedia.org


How to make it...

Wednesday, May 01, 2013

The Daring Cooks #24 Ballotine of chicken...

For the April Daring Cooks Challenge, Lisa from Parsley, Sage and Sweet has challenged us to debone a whole chicken, using this video by Jacques Pepin as our guide; then stuff it, tie it and roast it, to create a Chicken Ballotine.
Better late than never... I know that the reveal date is on the 14th of each month but... My life was a little bit disturbed from its normal routine recently, that's why I had to "neglect" my lovely Anula's Kitchen, but just for few days - hope you'll forgive me... Back to the recipe! I loved the chicken ad I really loved the red rice stuffing too! The chicken (to my huge surprise) was still nice and moist, not dry at all (as it can be the case with chicken, very often...) and the sauce complimented the whole dish beautifully. This one is definitely a keeper! And it's nice for a change, not to be bothered with the whole "bone thing" while eating, just enjoy.



How to make it...