We must not forget that in addition to the upstart Halloween night, the month of November opens with the feast of All Saints. Moving away from the beyond and terrifying reasons, this time we propose a more traditional dessert in our country.

With different variations in its texture or in the accompaniments, the porridge has always been, among other delicacies such as the bones of saint, one of the main desserts in the celebrations of the All Saints festival.

Of course, doing them well is not as easy as it seems. The secret is to control the measurements of the ingredients and to cook them over low heat and stirring often to obtain a fine porridge, without lumps, but consistent. I have followed the steps that my grandmother has taught me since I was little, whom I have almost always helped to stir the porridge, since when they thicken, it becomes more and more difficult to do so.

All Saints Porridge

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This recipe for Gachas de Todos los Santos is perfect to enjoy a different and traditional dessert

Ángela

Kitchen: cuisine
Recipe type: dessert
Rations: 8

Total time:

Ingredients

500 gr. wheat flour
1/2 liter of olive oil
A teaspoon of anise grains (matalahúva)
250 gr. sugar
2 liters of milk (or water and milk)
Stale bread for the tostones
Lemon peel
Cinnamon stick and powder
A pinch of salt

Preparation

First, we make the tostones. Heat oil in a frying pan with a piece of lemon peel and a few grains of anise to remove the strong flavor of the oil. Add the diced bread and fry slowly. When they are golden, we take them out of the pan and put them to drain on paper.
Next, we filter the oil and clean the pan, because it will be used to sauté the flour with anise grains and a few tablespoons of oil. Taking care that it does not burn, we will have eliminated the taste of raw flour.
Now we take a large pot, pour the milk and put it to heat over low heat. There are recipes for porridge that are simply with water, and others with half water and half milk, there are even those who add honey.
Add some lemon peel, two cinnamon sticks, a pinch of salt and the flour little by little to the lukewarm milk, stirring constantly with a wooden spoon to dilute all the lumps. Remember that before they thicken too much, it is convenient to remove the lemon and cinnamon.
Once we have finished with the flour, we add the sugar. All that remains is to stir and stir until they acquire the desired thickness. We will know that they are at their point when they start to make those explosive bubbles that are so characteristic of this dish, because they have reached the boiling point and have a consistent texture.
Finally, we pour the porridge into a deep dish and decorate it with the tostones and a little ground cinnamon.

Image: Andujarenred

Recetín

All Saints Porridge

All Saints Porridge

Ingredients

Preparation

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