Carnival Recipes | Five easy-to-prepare dishes

The festivities that precede Christian Lent, always linked to the pleasures of the senses, are also celebrated at the table

talk about the party Carnival without mentioning the costumes would be absurd, but also referring to this party without remembering the sweets. Pre-Lent celebrations begin this week in some of the earliest cities, although in most of Spain we will still have to wait.

From torrijas to filloasmany recipes can be prepared nowadays and all, traditionally, with the aim that the guests have a good base in the stomach to support the feast which is announced.

And between costume and disguise, wig and make-up, having a good bite to eat, and sweet, can be the best part of a party as traditional as Carnival. Thus, we present five essential recipes to receive Don Carnal:

Galician pancakes

The Galician “filloas” are a kind of pancake prepared for carnival. They are very easy to cook and they only need a few basic ingredients to be able to be created and they can be filled with everything we want.

Ingredients

6 eggs
500ml milk
75 grams of flour
75 grams of butter
Butter
Salt

Elaboration

We beat the eggs with the butter until we obtain a homogeneous cream that we will put in the glass of the mixer together with the sifted flour.
Add the milk and a little salt, beat everything and let this dough rest a little.
Grease a skillet with butter. A ladle of this batter is poured and a thin pancake-like batter is cooked.
Fold into a triangle shape, sprinkle with cinnamon and icing sugar, serve with a sweet filling.

donuts

The donuts They are very traditional in Spanish gastronomy and, above all, at this time. They cook very quickly and have great flavor.. They can also be filled with whatever we want.

Ingredients

250ml water
75 grams of butter
125 grams of flour
1 teaspoon yeast
3 eggs and a white
1 pinch of salt
Olive oil

Elaboration

Heat the water with a little salt and add the butter so that it melts.
Without boiling, add the flour previously sifted with the tablespoon of yeast.
Stir the mixture until it doesn’t stick to the pan, let it cool before you start shaping it.
When it is cold, we add the eggs one by one without stopping stirring, we will have the dough ready.
We put in a frying pan some oil and the zest of a lemon or an orange to flavor it.
When the oil heats up, we remove the shells and start frying the donuts.
Drain and serve topped with a little sugar and cinnamon.

traditional french toast

The French toast they came to stay. At Carnival as at Easter, this sweetness will be welcome in all homes.. These slices of one or two day old bread, soaked abundantly in milk or sweet wine, previously flavored with citrus fruits and other spices, are an essential dessert at this time of year, even if nothing and no one forbids cook. any day.

Ingredients

300 gr of special French toast bread, or bread from the day before or from two days ago
orange and lemon zest
1 cinnamon stick
1/2 vanilla stalk
1 liter of milk
2 eggs
Oil
200 grams of sugar
3 tablespoons of sugar and one of cinnamon powder (to put it at the end)

Elaboration

Put the milk in a bowl and add the 200 grams of sugar, the cinnamon and the fruit peels. Heat the milk with all these ingredients and, just before it begins to boil, cover the bowl and leave to infuse for at least 2 hours.
Cut the bread into not very thin slices. We place them on a very large container, like the baking dish, leaving a small separation between them.
Pour the milk over it (filter). We leave everything to rest for about 5 minutes so that the bread soaks well and is absorbed.
We pass the French toast with beaten egg and fries. One by one we take them with our hands, dip them on both sides in a beaten egg and fry them in a large amount of very hot olive oil. About 1 minute for each of its two sides. Then they are removed on absorbent paper.
When we have fried all the French toast and they have cooled, we put three tablespoons of sugar on a plate and a tablespoon of cinnamon powder. We mix well and spread the French toast on both sides.

THAT IScarnival bars

The carnival ears They are also typical of Galicia. Its preparation is not difficult, but we will have to take care of some steps.

Ingredients

500 grams of flour
two eggs
100 grams of butter
50ml anise
Salt
Lemon zest
200ml lukewarm water
Extra virgin olive oil
Sunflower oil
100 grams of icing sugar

Elaboration

Melt the butter and mix it in a bowl with the water, salt, lemon zest, anise, sugar and eggs. Reserve the flour and oil. We beat with rods until a homogeneous mass remains.
Then we add the flour little by little while continuing to beat with the chopsticks. It should be a light, moist and oily mass. Once done, it will need to be left to rest for about an hour.
After this time, it is time to prepare the ears. We make it from small balls, about two centimeters in diameter, from the dough. With the rolling pin, we crush them and give them their particular shape. It should be a fine paste. To prevent them from sticking, we apply extra virgin olive oil to the rolling pin and the surface we are using.
Once ready, they must be fried in plenty of very hot oil – here you can opt for sunflower oil, which will better respect the flavors of this sweetness. While they are cooking, you have to be very careful that they are not too toasted and turn them over at the right time.
When removing them, we leave them on absorbent paper to avoid excess oil.
On the final result, we sprinkle more icing sugar to give them the final touch.

Sicilian Ricotta ‘Cassatelle’

The ricotta and chocolate “cassetelle” is one of the traditional Sicilian carnival delicacies.

The festivities that precede Christian Lent, always linked to the pleasures of the senses, are also celebrated at the table

Galician pancakes

6 eggs

500ml milk

75 grams of flour

75 grams of butter

Butter

Salt

We beat the eggs with the butter until we obtain a homogeneous cream that we will put in the glass of the mixer together with the sifted flour.

Add the milk and a little salt, beat everything and let this dough rest a little.

Grease a skillet with butter. A ladle of this batter is poured and a thin pancake-like batter is cooked.

Fold into a triangle shape, sprinkle with cinnamon and icing sugar, serve with a sweet filling.

donuts

250ml water

75 grams of butter

125 grams of flour

1 teaspoon yeast

3 eggs and a white

1 pinch of salt

Olive oil

Heat the water with a little salt and add the butter so that it melts.

Without boiling, add the flour previously sifted with the tablespoon of yeast.

Stir the mixture until it doesn’t stick to the pan, let it cool before you start shaping it.

When it is cold, we add the eggs one by one without stopping stirring, we will have the dough ready.

We put in a frying pan some oil and the zest of a lemon or an orange to flavor it.

When the oil heats up, we remove the shells and start frying the donuts.

Drain and serve topped with a little sugar and cinnamon.

traditional french toast

300 gr of special French toast bread, or bread from the day before or from two days ago

orange and lemon zest

1 cinnamon stick

1/2 vanilla stalk

1 liter of milk

2 eggs

Oil

200 grams of sugar

3 tablespoons of sugar and one of cinnamon powder (to put it at the end)

Put the milk in a bowl and add the 200 grams of sugar, the cinnamon and the fruit peels. Heat the milk with all these ingredients and, just before it begins to boil, cover the bowl and leave to infuse for at least 2 hours.

Cut the bread into not very thin slices. We place them on a very large container, like the baking dish, leaving a small separation between them.

Pour the milk over it (filter). We leave everything to rest for about 5 minutes so that the bread soaks well and is absorbed.

We pass the French toast with beaten egg and fries. One by one we take them with our hands, dip them on both sides in a beaten egg and fry them in a large amount of very hot olive oil. About 1 minute for each of its two sides. Then they are removed on absorbent paper.

When we have fried all the French toast and they have cooled, we put three tablespoons of sugar on a plate and a tablespoon of cinnamon powder. We mix well and spread the French toast on both sides.

THAT IScarnival bars

500 grams of flour

two eggs

100 grams of butter

50ml anise

Salt

Lemon zest

200ml lukewarm water

Extra virgin olive oil

Sunflower oil

100 grams of icing sugar

Melt the butter and mix it in a bowl with the water, salt, lemon zest, anise, sugar and eggs. Reserve the flour and oil. We beat with rods until a homogeneous mass remains.

Then we add the flour little by little while continuing to beat with the chopsticks. It should be a light, moist and oily mass. Once done, it will need to be left to rest for about an hour.

Once ready, they must be fried in plenty of very hot oil – here you can opt for sunflower oil, which will better respect the flavors of this sweetness. While they are cooking, you have to be very careful that they are not too toasted and turn them over at the right time.

When removing them, we leave them on absorbent paper to avoid excess oil.

On the final result, we sprinkle more icing sugar to give them the final touch.

Sicilian Ricotta ‘Cassatelle’

300 grams of flour

30 grams of sugar

30 grams of white wine

30 grams of butter

2 eggs

Grated lemon

250 g of ricotta cheese

60g chocolate chips

50 grams of icing sugar

Icing sugar to decorate

We prepare the dough for the dumplings or we can buy it ready-made.

In a bowl, mix the sifted flour with the sugar, add the white wine and the butter.

Add the two eggs. It is necessary to form a homogeneous mass. We will shape the empanadas.

With a cookie cutter, make circles that we will fill with the ricotta mixed with chocolate and a little lemon zest.

Close with a fork and fry with plenty of oil.

When cold, sprinkle with icing sugar.

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