Friday, 28 December 2012

# 309 Rabanadas


No Christmas table in Portugal is complete without a dish full of Rabanadas or Golden Slices as my mum calls them.

They're made from bread a day or two old which is soaked in a sweet milk mixture, then beaten eggs and fried. The bread needs to be strong and not the fluffy kind or it will break apart during the soaking. I cut my bread slices in 3 but you can fry them whole if you want. Once fried the slices can be sprinkled with a mixture of sugar and cinnamon or soaked in syrup. This last option will ensure the slices will stay moist for much longer.

Rabanadas

Thick slices of bread (a day or 2 old)
Zest of 1 lemon
1 tablespoon sugar
450ml milk
3 eggs
Vegetable oil for frying
Sugar and cinnamon for sprinkling

In a bowl mix the milk with the lemon zest and the tablespoon of sugar and stir until the sugar has dissolved.

Beat the eggs in a separate bowl.

Soak the bread slices in the milk mixture for a few minutes, squeeze gently to drain the excess and then dip them in the beaten eggs making sure they're well covered in egg. Fry in hot oil, turning until golden brown on both sides. Place on a  few sheets of kitchen paper to drain the excess oil and then sprinkle with a little sugar and cinnamon.

If you prefer to soak them in syrup you can make it by mixing 100g sugar, 1 cinnamon stick and 200ml water in a pan over a low to medium heat. Stir to dissolve the sugar and bring to the boil. Boil for a few minutes until it thickens and becomes syrupy.



Enjoy.


Paula