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Leche frita – Traditional Spanish dessert, Spanish sweet typical of northern Spain; Manjar blanco – Dessert of milk or cream and sugar, thickened and flavoured; Marañuela – Spanish sweet; Miguelitos – Puff pastry dessert from Spain; Natillas – Spanish custard dish of milk and eggs, variety of custards; Pestiños – Andalusian sweet ...
a Spanish meat made from unweaned lambs (roast lechazo-lambs-). Very typical of Valladolid. Lechazo de Castilla y León. Lomo embuchado: everywhere meat a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin Longaniza: everywhere sausage
Pages in category "Spanish desserts" The following 21 pages are in this category, out of 21 total. This list may not reflect recent changes. ...
Quesada Pasiega is a beloved dessert in Cantabria, enjoyed on various occasions, from family gatherings to special celebrations. Its rich history and traditional preparation methods have made it a culinary gem, showcasing the region's culinary heritage and providing a delightful taste of Spanish gastronomy.
Bienmesabe is a popular dessert in the cuisine of the Canary Islands, [7] [8] [9] where it is served with cat's tongue cookies. The cookies may be served on the side or crushed and served atop the dessert. [1] On the Canary Islands, the dish may also include rum. [10] It has been described as the "most famous" dessert in Canarian cuisine. [10]
Kitchen Daily has rounded up our most delicious desserts of all time. From chocolate treats to breakfast sweets and lots of and lots of cake, these recipes are sure to delight dessert lovers The ...
Crema catalana 'Catalan cream' or crema cremada 'burnt cream' is a Catalan and Spanish dessert consisting of a custard topped with a layer of caramelized sugar. [1] It is "virtually identical" [2] to the French crème brûlée. Like all custards, it is made from milk, egg yolks, and sugar. Some modern recipes add cornflour. It is typically ...
The name of the dessert was given due to its appearance and color akin to pork bacon or fatback. [9] Because the original recipe remains largely unchanged since its first inception and is considered the predecessor of flan, the local authorities have applied to designate this dish with a Protected Geographical Indication (PGI) status. [10]