Torrejas De Nitza Villapol Food

CUBAN BREAD TORREJAS

Steps:

• For the cream cheese sauce:
• Combine the half-and-half, cream cheese, sour cream, condensed milk, vanilla extract and salt in a food processor and process until smooth. Refrigerate until ready to use.
• For the guava syrup:
• Combine the guava paste, cream soda and salt in a saucepan and heat gently, until the guava paste has melted into a syrup. (For an extra-smooth consistency, use a hand blender to puree any unmelted guava solids.) You will need 2 ounces of the guava syrup for the torrejas. Leftover syrup will keep in the refrigerator for at least 3 weeks.
• For the cookie sugar:
• Pulse the Maria cookies in a food processor until crumbled. Add the brown sugar and salt and pulse to combine.
• For the torrejas:
• Whisk together the half-and-half, eggs, sugar, vanilla extract and salt in a medium mixing bowl (this can be done the night before), and pour the custard mixture into a pie pan.
• Soak the bread in the egg mixture for 30 seconds on each side, then remove to a rack set over a baking sheet to drain for a minute or two.
• Over medium-low heat, melt 2 tablespoons of the butter in a medium nonstick skillet. Fry the torrejas, two slices at a time, until golden brown, 2 to 3 minutes per side. Melt the remaining 2 tablespoons butter in the skillet before starting the second batch of torrejas.
• To serve, place two torrejas on a plate. Drizzle generously with cream cheese sauce, then with guava syrup. Top with a sprinkling of Maria cookie sugar and some powdered sugar.

TORREJAS DE COLIFLOR EN SALSA DE TOMATE / CAULIFLOWER FRITTERS I

Steps:

• Boil the cauliflower florets and ashed them with the cheese, salt and pepper.
• In a separate bowl, beat/whisk the egg whites until it forms peaks, then add the yolks and a couple drops of lemon juice. Beat/whisk to mix.
• Form patties with the cauliflower mixture, you can squeeze the excess water out. Pass them throu the flour, followed by the egg mixture.
• Heat up the enough oil in a skillet, and fry the patties until browned.
• For the Sauce, roast the tomatoes , either in the oven, or I usually use a dry skillet, and cut them in half before doing it. When they are roasted, blend them.
• Chop the onion very fine.
• Fry the tomato sauce with some oil (or lard), adding the finely chopped onions to ti. Bring it to a boil.
• Serve the patties covered with the sauce.