5 Easter recipes you shouldn’t miss

Christian customs explain most of the dishes that are usually seasoned today. Many live without meat for this reason. Resignation constitutes only a slight penance, when a whole spectrum of tastes is opened, between desserts.

These are the five most typical recipes for Holy Week:

french toast

Contents

• Bread

• Milk

• Lemon

• Cinnamon

• Sugar

• Eggs

• Oil

Preparation

1. We cut the plan into slices, which should preferably have a thin crust. It should not be too thin, but also not too thick, so that it does not break when it is made, so that the bites are not too much.

2. Heat the milk to the boil in a saucepan with the sugar, cinnamon sticks, and some lemon zest. Then take it off the stove, cover the pot and let it cool. When it cools down, put the slices of bread in a bowl with milk until they are thoroughly wet. If the bread is already a day or two old, we should leave them a little longer.

3. While beating the eggs, we heat the oil on high. When the oil is hot, we pass the slices of bread through the egg and fry until golden on both sides. Then we put it on kitchen paper to absorb excess oil and cover them with sugar and cinnamon.

pestinos

Contents:

• 250 ml extra virgin olive oil

• 250ml white wine

• 1 lemon peel

• 1 stick of cinnamon

• 1 tablespoon of salt

• 750 grams of flour

• extra virgin olive oil

• Sugar

Preparation

1. First of all, we need to take the oil, lemon peel and cinnamon sticks in a pan and fry them for a few minutes on medium heat.

2. After it cools, we take out the cinnamon and lemon, and put the oil in another bowl where we will add white wine and salt. We add the flour little by little until we get a soft dough with our hands.

3. Then we make balls and roll them out with a rolling pin, and we combine the ends well at the middle point so that they do not open while frying, for this it will be necessary to use a lot of oil. When they are golden, we dry them with kitchen paper and cover them with sugar.

cod fritters

Contents

• 300 grams of desalted cod crumbs

• Parsley

• onions or green onions

• 3 eggs

• 150 grams of flour

• 10 grams of baking powder

• This

• olive oil

• Salt

Preparation

1. If we have to crumble the cod, we make sure that there are no bones left. Finely chop the onion or spring onion and separate it. Sift the flour into a bowl and add the yeast. Break the eggs and pour them over this mixture and whisk until they have a homogeneous appearance.

2. Add the cod with onions or scallions and again the very finely chopped parsley. Let rest for a quarter of an hour before frying. To do this, use a generous amount of oil in a saucepan or deep frying pan.

3. The fritters are fried in small portions when the oil is hot, but without being smoked and so that the temperature of the oil does not drop too much. We can help ourselves with the spoon to form the fritters. It is not necessary that they have a perfect shape like a croquette. We make sure they have gold all around. Then they will be ready and before serving we can remove them on absorbent paper to remove excess oil.

Vigil Potaj

Contents

• 1 leek

• 2 tomatoes

• 1 onion

• 1 Italian green pepper

• 300 g cod

• 2 eggs

• 300 g chickpeas

• fresh spinach

• 500 ml fish stock or smoked

Recipe

1. Cook the eggs in plenty of water for about 10 minutes, peel the shells and set aside. Cut the cod slices into long and thin strips, prepare the spinach in small pieces and make a sauce with onions and green peppers. Add the chopped leeks and cook for another ten minutes before adding the grated tomatoes and fish stock.

2. Next, mash the sauce with the blender and put it back in the pot. When it boils again, add the spinach and cod and let it simmer for about five minutes. Add the cooked chickpeas and let them cook for just a minute. If you are using dried chickpeas, it is important not to forget to soak them the night before.

3. Turn off the stove, shake the pot and disperse the contents. Put the boiled eggs on top of the other ingredients and the casserole is ready to serve.

Bacalao Al Ajoarriero

Contents

• 1/2 kg piece of cod

• 2 tablespoons of vinegar

• 5 cloves of garlic

• 1 teaspoon red pepper

• 1 bay leaf

• olive oil

• Salt

Preparation

1. After soaking and desalting, the cod is carefully scaled so that it does not peel and placed skin side up on a casserole or baking sheet.

2. In a separate pan, fry the chopped garlic with plenty of oil.

3. When it turns golden, add the bay leaf cut into small pieces, red pepper and vinegar and fry everything for a few minutes, stirring well.

4. When the sauce thickens, it is poured over the codfish. Season with salt and cook for a quarter of an hour over high heat, stirring the pan frequently so that the cod does not stick to the bottom.

5. It is served immediately when cooked.