Torrejas en Miel

“La cocina donde mi abuela era el punto mágico de la casa, donde una mujer muy especial para la familia se encargaba de elaborar deliciosas comidas para todos. El acontecimiento más grande para mí era la elaboración de las torrejas navideñas, donde solamente las tres nietas mayores estábamos invitadas. Los bolillos eran encargados días antes y desde temprano el gran día estaban finamente cortados. Yo comenzaba batiendo las claras sin que se atrevieran a verlas mientras lo hacía, porque el mal de ojo las podía cortar! Seguidamente, mi hermana y mi prima, entre chistes y risas, cubrían las tajadas de pan con el batido de huevo para dorar mientras yo seguía batiendo sin parar hasta que ya no hubiera más huevo. Normalmente hacía cuatro o cinco tandas de batido! Mientras tanto se preparaba el dulce con rapadura y bastante canela, y luego se acomodaban las torrejas en las ollas para hervir hasta que quedaran bien pasadas. Con eso hacíamos punto final y dejábamos todo listo para el siguiente día: tamales!”

  This Latin-American version of french toast has been around for a long, long time. Originating in Spain to celebrate Lent, the recipe was brought to the New World and became a great way to enjoy a family meal during Lent without having meat. Made from slices of semi-stale bread, soaked in rich egg batter and fried in oil, the key ingredient in this version is most definitely its syrup, made with raw sugar cane and lots of cinnamon. In Honduras, the dish is a Christmas staple, a temptation for the greedy, packed with calories! Elaborated in many households in what seems like industrial amounts, it’s the must-have treat during the Holidays and everywhere you go as a guest, you’ll surely be offered a ‘torrejita’, which you won’t be able to refuse!

Collaboration made by Olga, a dynamic teacher of the Spanish language originally from Tegucigalpa, Honduras. She has been living in Gera, Germany for the past 30 years, but carries her home country very close to her heart.
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