Teneriffe, Spain

Oh my, I haven't posted in ages...

Our latest holidays have been to Tenerife, Spain and we brought some very nice new culinary delights home.
My biggest love is Pescado estilo Canario, the better half can't get enough of Torrijas and if I just wouldn't have changed my diet I still would like to eat Quesillo ever day ;o).

Pescado estilo Canarias
For this recipe, the whole fish is cooked in seafood or fish broth. Put the fish on a plate and rub the plate with chili, pour olive oil over plate and fish, afterward pour a bit of aceito balsamico into the olive oil on the plate (not the fish). Drizzle with a bit of the broth and eat with papas arugadas or bread. Lovely.

Torrijas
The idea is similar to "bread and butter pudding" or "Arme Ritter" in Germany, however it is deep fried in olive oil. In Spain it is eaten around Easter, and we love to have it at breakfast, but it is evenly delicious cold in the afternoon. But let's start from the beginning.

Get a white bread that is not to fluffy, wait until it is a good day old. Slice the bread ~2 cm thick. Heat 1/2 l of milk and soak the slices into it. But on a plate for some time to rest. Beat up 2 eggs and pour in a deep plate. In an other plate, prepare a cinnamon and sugar mix. Heat a deep pan with a very good amount of olive oil and roll the first batch of milk-soaked bread in the eggs. Ensure that the olive oil is really hot before putting the slices in. Fry until golden from both sides and drain on a paper kitchen towel before turning it into the sugar mix. Enjoy!

Quesillo
It's a flan - very similar to flan caramel - and I haven't found a recipe yet to try.