I will resume posting after that ^_^
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This summer I visited my friends new house near Torrevieja :) The area is quite cool, it has many restaurants and places to eat: tapas bar, pescaito frito, indian restaurants, japanese restaurants... tons of stuff!!
The first day we went to have breakfast at Pasteleria El Carmen. I think that there is more than one in Torrevieja but I'm not sure 100%.
I had this tea mousse with chocolate... Mmmmmm!
They had tooons of pretty and tasty stuff!
If you go to Torrevieja in Alicante... you have to go!!
|Pasteleria El Carmen |
C/ Canónigo Torres 2
03181 Torrevieja, Spain
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The answer (and the recipe)... soon!
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Its origin has nothing to do with the conmemoration of the The Three Wise Kings going to see baby Jesus, but more than the Roman Empire. There was a festivity for the adoration of Saturn, so Romans could celebrate longer days after the winter solstice. For this purpose thay made circular breads with dates and honey, which everybody ate.
During the III century they started to put a broad bean inside. The 'lucky one' which recieved a piece that had it was named 'king of kings' for a short period of time. Nowadays the lucky one has to invite their friends to lunch or to another roscon.
Felipe V brought to Spain (from France) the tradition of having something sweet with a surprise inside. In France they have "Gallete des Rois" (Kings bread), which is very different from roscón. Spanish roscón is more like a giant donut, imitating a royal crown, with fruits (which imitate jewels) with a surprise inside.
Info from Wikipedia. But there are more histories about its origin (cocinayhogar.com):
The people from the Madrid's Business Association of Artesan Baked Goods, the promotor of this roscón was Luis XV. The cook of the King, wanted to give a gift to the King the day of the Epiphany with a traditional roscon from his country (he was Slavonic), but with a surprise inside: a diamant medallion which he bought with help of other people that were part of the Royal service.
Luis XV loved it and spread the tradition, with a coin inside as a surprise, amongst the French and European royalty. This way, over the XVIII century it came to Spain, where it was accepted very well. The tradition went from Royal to normal people. Madrid and Seville were amongst the best makers of roscon. Soon all the country and the colonies were seduced by its flavour( Recipe and pics...Collapse )
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- Current Music:Kylie Minogue - In My Arms
In Spanish, el Larousse gastronomique en español. Finally in Spanish! It has more than 1200 pages, with 3000 recipes, which 400 are from famous chefs like Ducasse, Herme, Robuchon, Adria, Arola, Arzak... It's THE gastronomical reference in a book. It has 4000 articles about food, cooking, ingredients, utensils... The first edition, in French, was edited in 1938 and finally gets translated into Spanish this year :) The Spanish version is adapted to the Spanish gastronomy and culture.
In English, two books: Cook with Jamie, Jamie Oliver's last book! It's a cooking reference book, with basic and simple recipes. It tells you how to choose your produce, meat, and ingredients in general, as well as the basic cooking techniques. You can find it at Amazon.com, 24.50 $ en Amazon.com and at Amazon UK, 15.60 L.
Finally (but not least) Indulge:100 perfect desserts from Claire Clark and Thomas Keller. Yes! THE Thomas Keller! ;) I did not know of its existence until a friend from the Cafetito forum asked if somebody knew about it. From that moment it was on my Xmas list!!! Claire Clark is the pastry chef @ The French Laundry. This book is a collection of her favourite recipes. There are some luxorious recipes, as well as simple ones too. Cookies, cakes, mousses, ice-creams, creams,... For example, Chocolate and red wine cake, Orange and pistachio cake, Mango, ginger and lime sorbet... I have checked it out lightly and it seems to be one of those books that you could say: If I had to choose only one pastry book, it would be this one ;) @ Amazon.com it costs 26.40 $.
I am happy, happy, happy!! ^_^
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Pan de jamón is typical from Venezuela for Christmas. For Venezuelan people it's a delicacy which represents abundance during Xmas. Its a sweet-salty bread. A mix of a leavened bread with a bit of fat so it has a delicate crust.
The most famous Pan de Jamon recipe is from Claudio Nazoa (a famous writer in Venezuela) which has been published all around the net. The version I used is a rescaled one, the original used almost 2 kg of flour!!
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