Tag Archives: Easter recipe

Ferias & Food !

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Spain wouldn’t be Spain without its many Feria’s, no matter how large or small, they are all just as important to the locals.

Our tiny hamlet Solano, nestled high in the hills of the Montes de Malaga, is part of the larger town of Colmenar & on May 3rd (Depending on weather) our Feria de Pipa is celebrated. The town-hall organise for all the Town folk, to be transported in the Campo (Countryside) for a day of feasting and revelry. So our sleepy mountain top, becomes alive.

Colmenar is famous for its embutidos, (cured meats and sausages), and on large barbecues, these are grilled to crispy on the outside and oozing in the middle, spicy Chorizos & rich Morcilla (black pudding) is crudely placed on Pan Cateto, home-made bread baked in bread ovens in the town. The pan is able to soak up the juices of the meats – Delicioso.

Queuing becomes a norm, as plates of meats, are passed overhead, underarm, any way the can to reaching hands. Beer is flowing on tap, and refrescos too.

Of course a Feria wouldn’t be a feria without the obligatory Paella, cooked over open fire, and this year we were not to be disappointed. Paella, of rabbit, chicken and pork, with green beans and artichokes. The chefs ( local town folk) sweated and toiled for us all to enjoy.

At the end of the day, we are all presented with the traditional (El Hornazo) a bread baked hen, stuffed with a hard-boiled egg. A work of art, for all. These were made in times of old, at the beginning of lent, when many were not permitted to eat eggs, and eggs were often thought of like meat as a protein, so they were hard-boiled to preserve them to enjoy after the religious Easter period.

We have a family of ‘Los Hornazos’ this year, the dog even sneaked a crafty one too.

Hot Cross buns !

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‘Hot -Cross Buns, Hot- Cross Buns ;

One a penny poker,

Two a penny tongs,

Three a penny fire shovel

Hot-Cross Buns’

Good Friday of Easter is the traditional day to make these delicious little buns, that will fill your home with a heady, spicy scent. Apart from the obvious cross symbol , I also like the thought of the cross depicting the four seasons.

When ever I’m baking, I never seem to be able to make the quantity on the recipe, maybe I think I always make my portion sizes to big…..hey there could lie my problem note to self ‘Take note”

But this is not the time of year to think of our waistbands, tis time to indulge – bikini diets can follow soon.

So here is my family recipe for Hot-Cross Buns- makes 20 healthy sized spicy buns. Best eaten warm from the oven, or lightly toasted with lashing of butter…as I said, a little of what you fancy does you good.

You can mix this dough in a bread machine on dough mix – or as I did in my large food mixer, by hand of course too, but make sure you knead well. The dough is ready to prove, when after kneading you can push your thumb into the dough, and it springs back.

 

INGREDIENTS.

2 EGGS

240 ML WARM MILK

120 G BUTTER

120 G SUGAR

GRATED ZEST OF A LEMON

1 TSP OF MIXED SPICE

1 TSP OF SALT

600 G OF STRONG BREAD FLOUR

2 X SACHETS OF FAST ACTING YEAST

120 G OF MIXED FRUIT

FOR GLAZE

2 DSP OF APRICOT JAM MELTED

4 TBSP OF ICING SUGAR

JUICE OF A LEMON

Put all the ingredients into the mixer, except the mixed fruit, and mix thoroughly to make a dough, add mixed fruit, add a little more flour if necessary until your dough comes together, it will be sticky. Turn out onto a flour board, and knead until dough is springy.

Divide into 20 balls, and place on a baking sheet lined with parchment, put in warm place, lightly covered with a cloth to prove till doubled in size.

Once doubled in size using a very sharp knife, cut a cross in the top of each.

Place in the oven 190c, for 12 – 15 mins, until risen and golden.

Leave to cool slightly then brush with the apricot jam.

Mix the icing sugar with lemon juice, till thick consistency, then drizzle into crosses.

 

Enjoy and Happy Easter from La Rosilla.