Wednesday, January 23, 2013

De Rechupete

Bar Restaurante Casa Riesco, Avda Constitución, 24100 Villablino (León)
I'm trying to learn at least one new word every day, and thanks Joaquin at the high school in Villablino for asking me as soon as he sees my face in the teacher's room, the vocabulary is expanding.
The word for today:  Rechupete or Yummy.
Estoy tratando de aprender por lo menos una palabra nueva cada día, y gracias a Joaquín del Instituto de Villablino que me pregunta tan pronto como ve mi cara en la sala de profesores, el vocabulario se expande.

La palabra de hoy: rechupete o Yummy.

A special fried  airy dessert called Carnaval Flowers,
Un dulce especial frito y aireado llamado Flores de Carnaval
Esta foto y las dos anteriores están tomadas con el móvil
y las condiciones no eran las mejores.

These pictures are the first I've taken with my cell phone and the lighting wasn't good. Still can get the feel for the wonderful atmosphere at Casa Riesco
You see, in Spain it IS all about the food. First we were served Flores de Carnaval at the café at break and then two emails came from Chef Enrique, the first with holiday recipes and the second with a request from son Álvaro for my Christmas Carrot Cake recipe. On the dessert scale of one to ten, both the Flores de Carnaval and the Carrot Cake are Rechupete!
¿Ves? Es que en España todo tiene que ver con la comida. En primer lugar nos sirvieron Flores de Carnaval en la cafetería a la hora del recreo y entonces me llegaron dos correos electrónicos de Chef Enrique, el primero con Recetas de Navidad, y el segundo del hijo, Álvaro, pidiéndome mi receta de Tarta de Navidad de Zanahoria. En una escala del uno al diez, tanto las Flores de Carnaval como la Tarta de Zanahoria están ¡de rechupete!
Mary's Christmas Carrot Cake
Christmas Carrot Cake 
4 eggs
1/2 cup vegetable oil (1 cup = 236.588 ml)
1/2 cup crushed pineapple (drain the juice)
1 teaspoon vanilla (1 teaspoon = 5 gr)
1 1/2 cup brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
4 cups grated carrots
1 cup pecans or walnuts
1/2 cup of raisins

Preheat the oven at 350º F (175º C).
Mix together all of the liquids. Combine the solids and then add to the liquids. Stir in the carrots and nuts last.
Pour into a greased and floured 9x13 inch pan.
Bake 40-50 minutes, or until a toothpick inserted into the middle comes out clean.
Let cool completely before frosting.

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts

Let butter and cream cheese come to room temperature.
In a medium bowl, combine butter, cream cheese, confectioners' sugar and vanilla.
Stir in walnuts and frost the cooled cake.

1 comment:

  1. This sounds delicious!! And those Carnaval flowers....yum!