Yolks from Ávila

                                                                                Receta en Español

This dessert is also called Santa Teresa yolks, The origin of this dessert is uncertain. 

Some people claim that it is an arabian dessert. The nuns at the nuneries started doing them.

Due to the catholic tradition at Ávila, these yolks turned into the most famous treat of the city, during the XIX century it also started to be produced at cake shops.

It is well known that the first cake shop that produced this dessert was 'Flor de Castilla' ,they even registered the trademark 'Yemas de Santa Teresa' , due to the success other cake shop started to produce them after the name of 'Yemas de Ávila', it is 'Yolks from Ávila'.

It is a delicious dessert more easy than what you expected.

Ingredients (32 - 35 yolks):

-  100 ml water.
-  200 grams white sugar.
-  12 yolks.
-  lemon rind.
-  1 cinnamon stick.
-  Some powdered sugar.

Method:

1- To do the syrup,pour some water in a casserole, add some sugar, lemon rind and cinnamon stick.

Stir well and cook at medium heat, stir from time to time.

The syrup will be at the good state when you take it out from the casserole with the help of a spoon and it falls down like a trickle.

 2- At this point you should turn off the heat , cover the casserole with a lid and let it cool for 20 minutes, keep the lemon rind and cinnamon inside to infuse.

 3- Separate yolks from whites, beat the yolks.

4- Get rid of the lemon rind and cinnamon of the syrup. Mix yolks with the syrup step by step , stirring constantly.

5- After well mixed, put the casserole at low heat, keep on stirring . Little by little the mixture will thicken. The consistency will be optimal when the yolks can be easily separated from the casserole edges.

6- Let get cool into the fridge for about 3 hours.

7- Now is time to build the dessert.
You can buy the powdered sugar, or you can grind normal sugar with the help of a grinder.

8- Sprinkle some powdered sugar over a table and over your hands, it is to prevent the dough from sticking into your hands.

You do not need to knead the dough, take a little quantity of the dough , make a little ball with the help of your hands, then bath the ball into some powdered sugar.

9- There you have!, to present the yolks you can use some little cupcakes moulds.

My comments to the recipe

The taste of the yolks is amazing!, they are even better the following day. You can keep them for several days into the fridge.

It is more easy to do than what I expected.

After the dessert you will have a lot of egg whites, you can take them to prepare other dessert like:

Pavlova
Soplillos de la Alpujarra

You can see the elaboration at my Youtube channel:

Ávila

Lent Potage

                                                                              Receta en Español

This dish is typical from the Castilian plateau, specially from Ávila.

It is called Lent Potage because it is typical to eat on Lent Fridays, days when meat is not allowed for Catholics.

Although this dish does not have meat, it is still strong and healthy at the same time.

Ingredients (4 people):

-  200 grams chickpeas.
-  200 grams unsalted dried or natural cod.
-  150 grams spinach.
-  2 dl olive oil.
-  4 clove of garlic.
-  9 strands of saffron.
-  4 bread slices.
-  2 eggs.
- 1 teaspoon parsley.
- 1 bay leaf.

Method:

1- Soak chickpeas overnight. 

If you are using salted cod , soak it for at least 2 days, changing water every 6 or 8 hours.

2- Cook chickpeas with salt, 2 liters of water and a bay leaf. I used a pressure cooker.Put on a high heat.  Once the steam starts to come out,  put on a low heat and cook for 1 hour. At the end you can get rid of the bay leaf.

3- Wash and cut some spinach leaves. In order to get rid of the oxalats that are not good for our health, we should cook spinachs in a separate casserole.

Put some water to a boil, then, add spinachs and cook for 2 minutes.

Throw away the water and keep the spinachs.

4- Get rid of the skin and cod bone.

5- Cut the bread slices into little chunks , fry then in some oil and garlic cloves.

6- Use a mortar to crush yolks, garlic cloves, bread chunks, parsley, saffron , add alittle oil.

Crush until you get a paste without lumps.

7- Add spinachs and the paste to the casserole where we have the chickpeas.

Stir well.

8- Cook for 20 minutes in a medium heat.

Sprinkle some egg whites to serve.

My comments to the Recipe

Cod mixed with spinachs is a good  combination, tasty and  healthy.

Ávila

Patatas Revolconas from Ávila

                                                                             Receta en Español

'Patatas revolconas',also known as 'revueltas', 'meneás' or 'removidas' is a typical dish from the center of Spain, places like  Ávila, Salamanca and Extremadura.

This dish come from a typical dish that farmers were used to cook in the past, it is a potato purée mixed with paprika and bacon, or 'torreznos' that are similar to bacon but thicker. 

The traditional recipe was made with 'torreznos'.

This dish is very common at bars and taverns.

Ingredients (4 people):

-  2 big potatoes.
-  1/2 tablespoon sweet paprika.
-  1/2 tablespoon hot paprika.
-  2 slices bacon for every person.
-  Salt.
-  3 tablespoon olive oil.

Method:

1- Wash potatoes , put them in a casserole with water and salt, cook them until they are soft. More or less for 40 minutes. Potatoes are done faster if you make some cuts along them.

2- Smash potatoes with the help of a fork.

3- Pour oil in a frying pan , fry bacon until it is done. Then,keep aside.

4- Add some paprika to the frying pan, cook for 1 minute at low heat and add smashed potatoes.Mix well with the help of a wooden spoon.Once well mixed you already  have 'Patatas revolconas'.

5- Put smashed potatoes together with the bacon, this way you have the dish ready.

My comments to the Recipe

Pay attention the moment you fry paprika, don't over heat it because it can become sour.

The dish is tasty, but also super caloric, don't eat too much.

Ávila

De Rastrojo (D•ES) - trabajo propio, el escudo fue realizado por User:HansenBCN, GFDL, Enlace