DAVID MUÑOZ, CHEF REVELATION WITH DIVERXO RSTAURANT

Since David Muñoz (Madrid, 1980) opened with his girlfriend Angela Montero a small restaurant in Madrid Tetuán district in April 2007 (though recently has moved to NH Eurobuilding Hotel, in Padre Damián street), he has had a great career, which has been recently awarded with the 3rd Michelin star for DiverXO restaurant, due to an outstanding creativity, which fills the kitchen with aromas, flavours and delicate textures.

chilly crab

Korean spaghetti bolognese

sandwich Club

Ganori sea urchin with mountain caviar

At 33 David Muñoz has become the chef of the year. Criticism has rendered to the chefs and their feet. And his big "secret" is "originality". Someone said of him that he paints food on the plates as Bansky paints the walls in the streets.

David Muñoz represents a risky bet cuisine that fuses motley recipes laden with cultural references. But the chef and owner of DiverXO also embodies the incipient inexperienced entrepreneur, overtaken by events, overworked and uneconomical view. "As a chef, I would do things I could not as a businessman", the young chef sums up.

In its first week of life, DiverXO filled with family and friends. With their savings obtained from the sale of his flat,  Muñoz newly arrived with her partner working in London, opened this small restaurante, after nine months of work and billions of problems. They were even about to give up.

But within a month DiverXO began to fill and build up a long waiting list. Muñoz had the merit to edit the original fusion cuisine, when this formula seemed reviled by the strange mix of the coolest restaurants. He describes his culinary formula as “powerful flavors and with gypsy-oriental influences".

With a team of 9 people, David and Angela lead the everyday DiverXO. They serve an average of between 18 and 20 clients per service, between 36 and 40 a day, which let them reach the point to cover expenses. He said in an interview that to go on holiday to China last year he had to request a loan that will pay for months.

DiverXO also represents the restaurant that defies crisis. In recent months, for dinner on the weekend, you had to book with no less than four months in advance. Today is full, but he does not forget their own economic clouds.

Muñoz says that in DiverXO everyone has to feel free and at ease, that is why in the restaurante pigs have wings and the cook wear a crest.

Prince Philip and Princess Letizia celebrated their
last wedding anniversary at DiverXO

And if you have not tried the food in DiverXO because you can not make a booking for months, don’t despair because David Muñoz is also the creator of StreetXO, a fun bar that has a room at Gourmet Experience of El Corte Ingles Plaza del Callao department store. His team of 28 people are all “mileuristas” (people whose salary is not higher than 1000 euros), including himself and his wife. It is not uncommon to see him there cooking on Sunday and Monday.

The formula will replicate in this spring of 2014 in the heart of London 's Mayfair, where it will open a new StreetXO in May. In 2015 another in New York will be opened and another one in Singapore in 2016.

With three Michelin stars and a National Gastronomy Award, he has also being named the new "image" of Madrid over this year, in major tourist events in the world, such as tourism fairs in London, New York or Berlin.

The Michelin guide says that if a restaurant has 3 stars it is because it  has to deserve a trip and I'm sure DiverXO deserve more than that trip ( although personally I have not had a chance yet to check it by a simple matter of money! ) .

"If you have a dream you have to chase it. 

If you want it, you can do it".

Fuentes:

www.expansion.com

www.elmundo.es/cultura

www.cincodias.com

www.abc.es/madrid

www.mujerhoy.com

ELENA ARZAK NAMED BEST FEMALE CHEF IN THE WORLD

Women are reclaiming the kitchen. The fine dining industry, like most other industries is very male-dominated. But thankfully, many female chefs are beating their male counterparts at Top Chef to being awarded Michelin stars for their exceptional culinary skills.

Each year in mid to late April, S. Pellegrino announces the World's 50 Best Restaurants, at least in their opinion. Last year in advance of the restaurant awards they announced a brand new award: The Veuve Clicquot Best Female Chef, celebrating “the work of an exceptional female chef whose cooking excites the toughest of critics” — which was given to French chef Anne-Sophie Pic.

While we aren't entirely sure why there is a need for Best Female Chef versus just Best Chef, once again in advance of the main awards which take place on April 30th, the 2012 Best Female Chef award goes to Spanish chef Elena Arzak.



As her surname alludes to, Elena Arzak is the daughter of Juan Mari Arzak (also known as the father of New Basque Cuisine), who was honored with the Lifetime Achievement Award at last year’s World's 50 Best Restaurants ceremony. And, this year she will step on the same stage to accept the award for the Best Female Chef.

The father-daughter duo share chef duties at the acclaimed Arzak Restaurant in San Sebastian, where they work in a kitchen that is a perfect mix of contemporary and classic. The restaurant, which was ranked N.8 on last year's best list, holds three Michelin stars and Elena is the fourth generation of the Arzak family to head up the restaurant since it opened in 1897.

She trained in Switzerland and cooked at some fairly reputable spots — Maison Troisgros, Bras and Pierre Gagnaire, Carré des Feuillants and Le Vivarois in France, Louis XV in Monte-Carlo, Antica Ostería del Ponte in Italy, Le Gavroche in London and Adrià at El Bulli — before returning to the family business.

In a statement Elena Arzak said of the news: “It really humbles me and has come as such a surprise. I am happy for Arzak, the restaurant, my father and my family…4 generations! I remember when my grandmother was cooking and how much of an inspiration she was. With this title, I think of her even more.”

Congratulations Elena!

Source:
cookingdistrict.com
luxpresso.com

6 EASY STEPS TO ENJOYING A VINO TINTO FROM SPAIN

Spain has become one of the leaders in the wine world, producing high-quality wines at mind-blowing prices. There are several types of unique grapes and wines being produced throughout the entire country, offering everything from a fruity white wine to a full-bodied, bold red, so there is a wine for every person, at every price range.

Spain has over 70 (Quality-Approved) wine regions, and has more vineyards planted to land than any other country in the world. Spain places third in terms of volume of wine produced, behind France and Italy. So much wine is made in Spain that there are many wines that are not even shipped out of the country. All the great wines are available around the world, but there are some amazing small batch wines that can only be found within the country, usually they are from small wineries in small, unknown wine regions.

And today I have another guest blogger, I should better say several bloggers, who have a very interesting blog for any foreign people who visits or lives in Madrid, Cheap in Madrid.com, (with cheap and free events in Madrid, I truly recommend it!) in which they have made a simple guide to enjoying red wines of Spain. Please come in and have a look……

CHOOSE YOUR:

1. Price

You can find delicious wines in Spain for under 10 euros, but the range of price and quality is immense. Decide how much you are willing to spend first, so you can narrow down your choices from there.

2. Region

In Spain, food and wine quality is regulated by its Denominación de Origen (designation of origen), based on the region from which it comes. The most famous regions for red wine are:

• Rioja

• Ribera del Duero

• Priorat (Catalunya)

The differences between the wines of these regions has a lot to do with the micro-climates of the areas and different wine-making processes, but I encourage you to experiment with them to understand the what distinguishes their tastes.

3. Grape

• 100% Tempranillo

• Blend

• Granacha (if you choose Priorat)

The rockstar grape of Spain is Tempranillo. You will find some blends of varietals such as Cabernet Sauvignon, Granacha (Grenache), Merlot and more. There are certainly more grapes than these listed in Spain, but these are the most common, and a great start.

4. Classification

• Joven: very little aging

• Crianza: aged at least for 1 year, at least six months of which in oak

• Reserva: aged for 3 years, at least 1 year of which in oak (and the rest in bottle)

• Gran Reserva: aged 5 years, 18 months of which in oak

The younger wines are not necessarily worse, but have a different flavors, complexity, and structure. Gran Reservas usually only come out during “excellent” harvests.

5. Vintage

Spanish vintages are rated on this best-to-worst scale: Excelente, Muy Buena, Buena, Regular. The following recent years are considered “Excellent:”

• Rioja: 2001, 2004, 2005, 2010

• Ribera del Duero: 2001, 2004, 2009, 2010

• Priorat: 2001, 2004, 2005

6. Food pairing!

The Tempranillo grape is a wonderful food wine because of it’s medium body. Two keys to food pairing: flavors that you find in the wine & foods from the region the wine originates. A few safe options for most Spanish red wines:

• Mature cheese (Manchego, for example, with a Ribera del Duero)

• Jamón Ibérico, Chorizo, or Lomo

• Green Olives

• Pickled Veggies

• Patatas alioli

• Hearty meats and veggies (for older wines and especially Priorat)

And Listo! You are ready to enjoy your vino tinto!

Source:
The cheap in Madrid.com

HORCHATA, A POPULAR VALENCIAN DRINK FOR SUMMER

Horchata is the name of a traditional and very popular beverage in Spain as an ice cold drink during the hot summers. Horchata is made from tiger nuts which are the tubers of the nut sedge plant which were introduced into Spain, during the period of Muslim presence in Valencia (from the 8th to 13th century).

The tiger nut, a brown tuber is also known as “earth almond”, it is sweet and milky and has a flavour reminiscent of almonds or hazelnuts. They are high in unsaturated fatty acids, fibre and are about 25% fat, 30% starch and 7% protein, which makes the drink a healthy alternative to tea and coffee, because it is nutritious and beneficial for the body. Even sometimes horchata is also used in place of milk by the lactose intolerant.

In Valencia there are “horchaterias”, which are the places where you can drink it, along with other summer drinks as milkshakes, icecreams of many different flavours, “blanco y negro” (that is iced coffe with cream), “agua de cebada”, lemonades …………..

For anyone who wants to try making it, the recipe to make it is as follows:

Ingredients

• 200 grs. of Tigernut.

• 150 grs. of Sugar

• 1 Lemon

• 1 Cinnamon Stick

• 1 litre of warm water

Method

1. Clean the tigernuts several times and then keep them in water for at least 12 hours, in the fridge.

2. Strain them and crush them with a mortar.

3. In a large bowl/container add the water and the sliced lemons.

4. Mix in the ground tigernuts and cover the container leaving it at room temperature for about 2 hours.

5. After two hours add the sugar and cinnamon stick and stir until sugar is completely dissolved.

6. Strain the liquid with a fine sieve or cloth to remove all of the larger bits of tigernuts, then strain until it is smooth in texture, this may need doing two or three times to remove all the bits.

Then keep the drink in your fridge and it will stay good for at least five days. You can serve it liquid or iced (just keeping it in the freezer firstly). And traditionally horchata is served with “fartons”, which are a like long and thin iced buns, usually they are dunked into the horchata (like the churros with the coffee).

And now, what is only left to do is just to drink it and enjoy this traditional Spanish beverage, specially if you are suffering a scorching hot day!

ANDALUSIAN GUACAMOLE

Lately I have been quite busy with my trip to Huesca and having some works done at home (quite exhausting!), though little by little things are returning to normal, but while I write and post about the trip, I am going to leave you a refreshing recipe for summer days and nights.

I have a lovely neighbour called Isabel, who has a son working in Huelva (in south Andalucia, next to Portugal) and for that reason she often goes to that town to visit her son. Now she has just come back from one of her visits and she has told me about a great dish she has eaten there. It is the Andalusian guacamole and she says it is just delicious, especially for summer. I haven't had yet the chance to try it myself but if she says is yummy it must be yummy, that is for sure! So I want to share her recipe with you in order for you to make it and enjoy it too.

Ingredients:

3 avocados
1 tomato
1/2 green onion
1/2 lemon
Fresh coriander
Salt
Black pepper
Olive oil (6 tablespoons)

How to make it:

- To cut the avocados lengthwise.
- With a spoon to leave apart the pulp and leave it on a bowl.
- To squeeze the lemon and put it on the bowl, the same as with the olive oil, the salt and the pepper.
- Then with the mixer you beat all of it, slowly, during three minutes and  leave it in the fridge for half and hour before serving. And then you can serve it on a plate with a bag of tortilla chips, Doritos or chips.

Easy to make, fresh for summer and nutritive. I haven't tasted yet, but it has made my mouth water of just thinking of it!

Buen provecho!

THE REAL GAZPACHO FROM SPAIN, GREAT FOR SUMMER!

Summer is nearly here and one of the tips to fight against the heat is to cook refreshing meals. In Spain one of the most popular recipes is GAZPACHO and since it has been a long time since I haven't written about Spanish food, my post today is about this meal and how you have to prepare it.

Before telling  you how to make it, just a few lines about this meal: Although originally Gazpacho was from Andalusia, nowadays is an essential food in every Spanish home at summer. It is an important exponent of Mediterranean diet, it is a source of vitamine C, A and E, carbohydrates and some minerals such as phosphorus, iron, calcium, magnesium, manganese, zinc, copper, potassium or sodium. Provides a high content of vegetable fiber and antioxidants and phenolic compounds. Pufff.... really nutritive! isn't it? And it is easy to make and only takes twenty minutes.

So, here we are! Are you ready? Steady? Go!


Ingredients for 4 people:

1 Kilo tomatoes (preferable plum tomatoes)

1/2 small onion (60 grams)

2 small green pepper

1 small cucumber (the small chubby Spanish type)

1 small cup of olive oil

2 desert spoons of vinager

200 grams of bread from the day before, soaked in water

Small portions of diced tomatoes, red and green peppers, cucumber, onion and bread or croutons to sprinkle on top.

Steps:

1. Put the tomatoes, onion, pepper, cucumber, vinager, oil and bread into a liquidizer. If you want to dilute it, add a glass of water. Tip: if you want to go for a tangy garlic taste, add a small amount of fresh garlic to the mixture before liquidizing.

2. Put the mixture into a bowl, add salt and pepper and leave the gazpacho to chill for at least an hour. If you want to eat it straight away, you can put some ice cubes in to cool it down. Remember that Gazpacho is a summer dish which is meant to hydrate and cool down your body. So the colder the better.

3. Serve the gazpacho in soup bowls, with the portions of diced tomatoes, pepper, cucumber, onion, croutons, etc. on the table, so that everyone can add them to their bowl as they prefer. Tip: you can also sprinkle diced serrano ham or hard boiled egg.

And that's all! Please, if you try it I would be very pleased to know about the results!

¡Buen provecho!

THE PRESTIGIOUS CHEF SANTI SANTAMARIA HAS DIED IN SINGAPORE

The prestigious chef Santi Santamaria has died of a heart attack in Singapore. He was the first Catalan chef to achieve three Michelin stars and won the National Prize of Gastronomy in 2009, he was  totally against the use of chemicals in the kitchen.

Santamaria was born in 1957 in Sant Celoni (Barcelona), where he opened the restaurant "El Raco de Can Fabes" in 1981, together with his wife. At the time of his death he was presenting his new restaurant, Santi Restaurant, to the international press, when he suddenly collapsed. He had developed its business in the East recently.

He was a great defender of traditional cuisine and gastronomy in favor of keeping away from the chemical elements popularized in the new cuisine and challenged haute cuisine to inform their customers of the ingredients used, because he believed that ingredients and methods used were in detrimental to the quality and nature of the products. He said: "If it comes to having imaginary experiences, this is already achieved on drugs". It was truly a brave man defending his ideas regardless of fashion.

Santamaria had a blog about cooking (Santi Santamaria Blog). The last recipe was shared on February 4th and explained how to prepare the hake with pig nose and ears. I enclose below his first opened restaurant Can Fabes website (he had five more restaurants all over the world), to have a look at clicking on the link:

Can Fabes Restaurant website

Juan Mari Arzak, another great chef and great friend of him, said he was stunned and did not have words to express his sadness. And even the famous chef Ferrán Adriá, with whom he had some controversy two years ago, has declared to be in a state of shock.

Sadly he just became grandfather last week and won't be able to enjoy his grandson.

Source: http://www.elmundo.es/

SAN GINES CHOCOLATE SHOP, A LOVELY PLACE TO HAVE A HOT CHOCOLATE WITH CHURROS

One dish that you can not miss if you come to Madrid is “hot chocolate with churros”. Spanish hot chocolate is made with dark chocolate and is thick and delicious. Chocolate and churros is a pair that you must eat together. One without the other leaves you feeling less than satisfied.

Usually Spaniards eat this dish for breakfast, but it can be enjoyed throughout the entire day, as in the merienda meal (in the afternoon) which makes it a rather versatile snack. Before dinner as an afternoon snack or maybe after dinner as a yummy dessert some hot chocolate with churros seems like a great option. Of course you can buy this dish at many of the bars or cafes, but if you really want the best, you have to go to a chocolatería.

There are several good chocolaterias in Madrid, but one of the best and most typical is CHOCOLATERIA SAN GINES.

This small shop is located in a small street next to Puerta del Sol, the centre in Madrid, in the walkway of San Ginés. This traditional chocolate shop has been in the works since 1894. In spite of its less than prominent location, a mixed crowd of locals and tourists find their way here every hour of the day.

It is an attractive space, with velvety green seats, marble tables and lots of mirrors. There is no menu because it is obvious what people are going to eat. One can order a coffee or a slice of some baked goodie sitting on the counter, but this is not why people come here. Because it is so popular, you have to expect to wait a bit for a table at any hour.

If you plan on going to the San Ginés chocolate shop you must go during the afternoon or at night because it is the only time they are open. In fact, the shop is open daily all night. So when the late nighters exit the bars and dance clubs, they all head to San Ginés to put something greasy and sweet into their empty stomachs. If you want, you can add some powdered sugar.

Here you will get a hot boiling mug of chocolate rich in flavor and color. With it you will be able to dunk the crisp and hot churros into the chocolate, which provide the perfect vehicle for delivering more richness down our gullets. The prices on this as well as their delicous cakes are very reasonable and they are great if you want to try some traditional food. And it is perfect for cold winter days!

¡Buen provecho! Bon appétit!

HOW TO MAKE A DELICIOUS AND REFRESHING SANGRIA

Now that summer is nearly here, there is a very typical drink in Spain that is very popular and refreshing, it is called “Sangria” . It is a wine punch and it comes from the 19th century.

When I was in London last December I tried for the first time (and I've been to England several times, even living there for a whole year when I was a student) a beverage which reminded me to the Sangria, it was called something like "mulled wine", but it was hot and more alcoholic (ideal for the winter, just the opposite to Sangria!).

And now I am explaining to you the easiest recipe to make the Sangria (as a reference, because there are many recipes to make it, but nevertheless I am posting a video below, so you could see it more clearly) as follows:

Ingredients:

- 1 bottle of red wine (Rioja, Merlot, Cabernet Sauvignon or other……)

- 1 lemon cut into wedges

- 1 orange cut into wedges

- 1 lime cut into wedges

- 2 table spoon sugar

- Splash of orange or lemon juice

- 2 shots of gin or triple sec (optional)

- 1 cup of raspberries or strawberries

- 1 small can of diced pineapples with juice

- 4 cups ginger ale
- a bit of cinnamon (optional)

Preparation:

Pour wine into a large pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges (leaving out the seeds) and pineapple then add sugar, orange juice and gin. Chill overnight. Add ginger ale, berries and ice just before serving.

If you would like to serve right away, use chilled red wine and serve over lots of ice.

And remember that the best Sangrias are chilled around 24 hours in the fridge, allowing the flavors to really marinate into each other.

And that is all! You can surprise your friends in your next party with it and if you try it and taste it, please tell me your experience.

Enjoy and Cheers!

BOTIN IS THE WORLD'S OLDEST RESTAURANT AND IS IN MADRID

you can see the restaurant at the back of this photo

Cuchilleros arch

Located on Cuchilleros street near the famous Plaza Mayor, Botin is one of the most famous Castillian restaurants of Madrid, a traditional cuisine.

According to the Guinnes Book of Records this is the world's oldest restaurant, dating from 1725. The restaurant is also mentioned in several books and Goya supposedly worked here before becoming a painter. American writer Ernest Hemingway was a frequent visitor and quoted it as one of his favourite restaurants.

Botin was founded by a Frenchman, Jean Botin and his wife, and was originally called Casa Botín. It was inherited by a nephew of theirs called Candido Remis, thus explaining the change of name to Sobrino de Botin, which survives to this day.

Today the restaurant is decidedly a tourist spot, since it appears in so many guides. Along with many tourists coming from abroad still many Spaniards go there also to taste the excellent food, whose especialities are cochinillo asado (roast suckling pig) and cordero asado (roast lamb), though the restaurant serves fantastic dishes and has a relaxed atmosphere characterized by an old world charm.

The restaurant is housed in a XVI century building in the old part of Madrid and it consists of four floors of tiled, word-beamed dining rooms, with caste-iron ovens several centuries old. As you eat, you may find yourself serenaded by the occasional “tuna” a musical group formed by College students and playing traditional songs in traditional dress, complete with knickerbockers.

Many famous people has visited it such as King and Queen of Spain, several Presidents of many countries, actors, artists, writers…… and even Frank Sinatra tried to buy it for 8.000.000 pesetas!

For all these reasons written above to visit Botin it's really a must when visiting Spain’s capital and by the way…….. I forgot to tell you that my father worked there for 45 years until he retired some years ago and now he spends smoothly half his life in the relaxing Mediterranean coast and half in Madrid cooking for my lucky mother!

(link to the restaurant web page)   

 Restaurante Botin

DO YOU FEEL LIKE MAKING A DELICIOUS SPANISH OMELETTE?

There are many theories circulating about the creator of the Spanish omelette (tortilla de patatas), the most widespread tells about a General of the Carlist army (in the 18th century), Tomás de Zumalacárregui, who one night stopped in the home of a housewife living in the mountains in Navarra, asking her for food for his starving soldiers in the war and she quickly started to make something with the only food she had to offer: potatoes, eggs and onions. The dinner was so pleased by the General that he didn’t find better support with which to feed his troops. The "tortilla de patatas" became so very famous during the first Carlist War and it is credited with the strength of the soldiers who staged the siege of Bilbao.

Tomás de Zumalacárregui

All the glory fell on Navarre until an investigation by Javier Lopez Linage, a scientific head of the Centre for Humanities and Social Sciences of the CSIC, shook the foundations of the history of the tortilla. According to this researcher, specializing in studies on the arrival of the potato to Spain, the omelette, or at least the"conceptual origin, was born in Villanueva de la Serena (Badajoz).

But leaving apart who was the inventor of the tortilla de patatas, the truth is that this tortilla is more than two centuries succeeding and has crossed borders to acquire universal condition. Spanish omelette is eaten in Tokyo, London, New York or Buenos Aires, but nowhere as in Spain, and in each town in Spain you can find many variations of it, mixing it with more ingredients as green peppers, chorizo, mushrooms, ham…….. And it is also very popular all over Spain served in bars as a tapa (I’ll write about Spanish “tapas” another day) and it is essential at Spanish picnics.

Though here I am going to leave you the most traditional recipe, that is, my dad’s style…… because of course here in Spain each of us always say that the best tortilla is what makes our mother (my father, in my case!).

INGREDIENTS:

- 6 medium-sized potatoes, peeled and thinly sliced.

- 6 eggs

- ½ litre olive oil

- 1 onion medium-sized, chopped

- Salt

PREPARATION:

Firstly, peel and cut the potatoes, then heat the oil in a large frying pan and gently and slowly fry the potatoes until almost soft, stirring from time to time so that they don’t burn on the botton of the pan. Add the onion and continue frying, afterwards drain the potatoes with the onion in a colander to get rid of the excess oil.

Beat the eggs in a bowl and season with salt. Add the potatoes with the onion and mix it well.

Heat a little oil (three big spoonful more or less) in a frying pan on a moderate heat. Pour the potatoes and eggs and shake from time to time so that the omelette doesn’t stick to the bottom, once the bottom of the omelette has set turn the heat down low and cover the pan.

After about 10 minutes turn the omelette by placing a flat plate on the frying pan and very quickly turning over. Gently slide the omelette back into the frying pan and continue frying, shaking again the pan from time to time until it has set all the way through. (You can see all, step by step, in the video down linked)

And the Spanish omelette is made and ready
 to be eaten. ¡Buen provecho! Bon appetit!

Sorry I must leave! It is dinner time and I am afraid I am really very hungry!

MAKING "TORRIJAS" AT EASTER TIME

During Semana Santa in Spain there is a dessert which is very popular, its name is torrijas. I personally love them and during these days I eat a lot of them and I have thought that a sweet post after quite a few photos of processions, wouldn’t be a bad idea for other people who has a sweet tooth like me!

So today I want to explain a Spanish recipe to make sweet and delicious torrijas, following my dad’s recipe, I have to say that my dad worked for many years as a cook for a very good and very typical restaurant in Madrid, called Restaurante Botin, which it is, by the way, in the Guinnes World Records for being the oldest restaurant in the world still working, in fact, it was founded in 1725 (yes, 285 years and still working!). Other day I’ll post something about this nice restaurant.

So as I was saying, I am going to tell you how to make this popular dessert in my country. I’ll start with the ingredients:

- 1 white bread bar

- ½ litre milk

- 3/4 eggs

- 1 litre olive oil

- honey

- sugar

- cinnamon

- lemon

First of all, is to take into account that the bread to be used, has to be one day old, because if you use fresh bread it won’t absorb enough the milk.

Then the milk has to be boiled and in the meantime you can prepare a big pot with milk with sugar to bathe the bread.

Then the bread has to be cut in big slices that will be put on the pot with the milk with sugar. Then you have to let the bread draining the milk for a while. At the same time you can put a big frying pan with the olive oil and heat it.

Meanwhile you can coil the eggs in a plate and after that you take every slice of bread and submerge it in the eggs and then the bread will be fried in the frying pan and let it in a sauce pan.

When all the slices of bread have been fried, they have to be let during an hour. During that time we can make the syrup. In a sauce pan you put some water to boil and then you put in the sugar, the lemon, a little of honey and the most important, the cinnamon.

Then you can put the torrijas into a tray and pour the syrup in it and in a few hours they will be ready to be eaten.

Well, I hope the cook fans will dare to try this Spanish recipe because I can promise, if you do, you’ll really enjoy the result! Even more, if you try it with a little glass of sweet Moscatel wine ¡Buen provecho!