John Myers
Spanish Poor Knights (Torrijas)
The perfect spanish poor knights (torrijas) recipe with a picture and simple step-by-step instructions.
- 1 Baguette (if possible from the day before!)
- 1 liter Whole milk
- 100 g Sugar
- 2 small Cinnamon sticks
- 1 teaspoon Ground cinnamon
- Lemon peel
- 3 whole Eggs
- Sunflower oil
- Poor knights were already known in a similar form in the Roman Empire. Today, poor knights or French toast are on the breakfast table in many countries. The torrijas are here in Spain – mainly due to their high satiety value – a traditional dessert of Lent (Maundy Thursday to Holy Saturday).
- First we heat a liter of milk, 2 small cinnamon sticks and the lemon peel in a saucepan. When the milk slowly starts to boil, we turn off the hotplate and now add about 100g of sugar. We now stir until the sugar is completely dissolved and let the milk cool down a bit.
- Now we use the time and whisk the three eggs. Now we cut the baguette into 2-3 cm thick slices. We now pour the milk into a bowl and then add the sliced baguette slices. We let the whole thing rest for a moment so that the baguette is soaked in the milk.
- Now we heat a frying pan with plenty of sunflower oil. Now the individual bread slices are carefully dipped into the egg mixture and then immediately placed in the pan with the heated oil. The bread is fried golden on both sides in the oil.
- Then it is put out of the pan on kitchen paper to drain. Now we mix about 5 teaspoons of sugar with one teaspoon of cinnamon and then sprinkle this mixture over the still warm torrijas.
- They are a popular dessert all over Spain, especially in the capital Madrid. Torrijas madrileñas – this is how the poor knights from Madrid are called, are best enjoyed with vanilla ice cream. A hot and cold temptation that hardly anyone in this country can resist. Good Appetite! Saludos from Malaga Michael & Ximo http://spanisch-kochen.net/ https://www.youtube.com/watch?v=07Y-kTs0Ork
Facebook Comments