Christmas recipes that come
straight from the kitchens of Escuela Internacional staff:
Salted sea bass (halibut or
Almond Cheese from Extramadura
Rosca de reyes
Salted sea bass,
halibut or grouper
(recipe provided by Manuel Arboníes, chief of
Two medium sized
sea bass, halibut or grouper
Crude sea salt
of your choice
Completely cover the fish with sea salt on both sides, and place
in a baking dish. Place in the oven and cook for 10 minutes at
Serve the fish
after removing the layer of salt. One can serve the fish
accompanied with a mayonnaise based sauce or with a vinaigrette
sauce, and is particularly savory served with a variety of
stewed vegetables, such as green beans, potatoes, and carrots.
“It is easy and healthy.”
(provided by María Jesús Martín, administrative assistant at EI
½ kg. Ground almonds
½ kg. Sugar (you do not have to use so much if you don’t want it
6 egg yolks
lemon rind, very fine
Separate the whites and yolks of the eggs. Beat the yolks until
they are frothy. Mix into the eggs sugar, ground almonds, and
lemon rind. Form and mass the batter until it is homogenous
throughout. When it is well mixed, and completely smooth, pour
into a baking pan. As the name of the dessert indicates, you
should use a small round dish if possible, giving it the same
form as a (Spanish) cheese. First be sure to grease the pan
with a light layer of butter, and then add a light layer of
cinnamon. When the tin is ready, add the batter. Be sure to
continue pressing the batter, to assure that there are no holes.
As this dessert does not need any heating or cooling, simply
wait a few hours for the dough to set. Later, remove the
“cheese” from the baking dish and serve.
Now enjoy a sweet
and delicious dessert over Christmas and discover new flavors
that come from the province of Cáceres, in the Extremadura
region of Spain.
María Jesús says, “I know this recipe because my parents come from this place (Caceres), and even though I am from Salamanca,
I carry it in my heart.”
The following two recipes come from
the EI team in Málaga:
Rosca de reyes
tablespoons orange flower water
plastic or porcelain doll
hands or with a fork, mix well the yeast with ½ kilo flour,
adding slowly ½ cup of milk (room temperature). When all
ingredients have been mixed well, remove a section of the dough,
shape it into the form of a ball, and allow the dough to grow to
about double its original size.
remaining kilo of flour, make a hollowed out mound on the baking
sheet. In the center, put all of the remaining ingredients.
Slowly mix flour in with the other ingredients, until all of the
flour has been well incorporated into the mix.
dough containing the yeast has doubled in size, mix it in with
the other dough, until they are completely united (you must get
all off of your hands as well). With a spatula, removethe dough
that is stuck to the baking sheet and mix it in as well. Place
the dough into a greased baking pan, and cover with a piece of
cloth, waiting until again, it doubles in size. Keep in mind
that the dough will take approximately two hours to double in
size, and it is necessary that you must do this three separate
times before putting it in the oven to bake.
dough has doubled in size for the second time, put in on the
baking sheet and rotate it. Place the doll or other object of
your choosing somewhere in the middle of the dough. Make a long
strip with the dough and make and attach both ends to make a
circle. Place in a pan that has been both greased and dusted
with flour. Give form to the circle by leaving plenty of space
between it and the edge of the pan, as it will again double its
size. Pre-heat the oven while the dough leavens once more.
dough has doubled its size once more, you may decorate the top
with the candied fruits, lightly cover the top with beaten egg
to give it a shiny finish it off by sprinkling the sugar on top.
Place in the oven for 20 minutes and let it cool off.
Recommendations: If you prefer, you may substitute toasted
almonds for the candied fruits for a less sweet flavor.
3 cans of
pineapple in syrup
¼ kg. Small
of leveled salt
juice of 1
1 dash salt
Mix together 1 egg in a bowl with the lemon juice, salt, and
mustard, and beat with an electric beater. Add in little by
little the vegetable oil, until it has a thick consistency (you
may only keep the mayonaise for 6 days in the refrigerator after
it has been prepared).
Cut cabbage into fine strips, and cut the pineapple into small
In a saucepan, boil water, and steam the cabbage for 5 minutes.
Remove cabbage from the pot and drain.
In a large salad bowl, mix the cabbage, pineapple, raisins,
almonds, and season with the vinaigre, salt, sugar, and
mayonaise. Mix well.
Store in the refrigerator.
Serve cold with the nuts and cherries on top.
Note: When adding the salt, be sure to try it so that you do
not add too much, as this salad is served sweet.
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