By popular request, and it is high time to put , but those who do not may know, highlights are periquillos, Fermosella typical sweet and we are also in this season, because they were done by Carnival, so here take the opportunity and try to make them
frameworks sea
PERIQUILLOS OF THE FERMOSELLE Rest- SPAIN
INGREDIENTS:
.- 12 eggs
.- 1 kg by Azucar
.- 2 kg flour
.- 1 bottle of essence of anise (40 cc)
.- 1 Royal yeast ballot
.- 1 oil glass, (to taste can be olive or sunflower or half and half)
.- 1 glass of brandy.
PREPARATION:
.- I always say that the pastry is mixed liquids to solids, so here much much much beat the eggs with the sugar until the sugar is not found, you can mix with a blender or Thermomix, but then you have to do it by hand.
.- add as beat, Oil, the essence of anise, and brandy , beat well .
.- Ballot royal mix with flour and in a deep bowl or bath , liquid we're throwing flour passing it through a sieve, and mix by hand, much mix and cover with a cloth, let stand about three hours.
. -We put a deep pan with sunflower oil to heat, intermediate point is not have to be very hot because much Freirian out and can not're too warm for that much grease oil, put a small bowl with oil in which we will go to get their hands smearing the dough and we are not sticking, we take the dough into balls and let, the cast in the oil to fry. We pulled with a slotted spoon to a colander and then absorbent paper. So enjoy
Mar frames
I spent the weekend in Fermoselle because of the concentration of motorcycles
We ate at the restaurant Spain , very well indeed, cream yogurt in the spectacular dessert, and they put the periquillos famous and now I see the recipe I'll get to work. thanks Follacos!!!
My grandmother to my mother and then. I remember back their childhood. The I'll do.
Look who live next door and I have never seen, much less have I done parakeets so this is the year. Thanks Mar!!!!
The parakeets are a tradition in my house for Christmas, It is a recipe that has been passed from generation to generation, ya that part of mi family was Fermoselle
Some time ago the smell reminded me of this dessert had always eaten a child, Now while I'm not going through the village, I regret, and set out to make them at home.
As I can not help but brag about my origins, many people have tried and parakeets, I actually asked the recipe to make them at home. Now some people are beginning to call Barcelona parakeets follacos, and I can boast over people.
jejejejeje, therefore presumed and aver if you get to see this very changed and very nice
Hi Mar Marcos has given me a lot of illusion to discover the recipe for parakeets .un meri hug and antonio supongfo you're his son
which is an answer you combento linens greetings for all
with bien is, and I tell them. You're brother pili?