Friday, October 14, 2011

Gachas

This unusual dessert named after the town of Cadiz resembles porridge and, like porridge, is served piping hot with a variety of toppings - sugar, milk, honey, syrup - according to taste.

  • 3 tbsp oil
  • 1 tsp seeds of anis
  • 2 oz / 50 g / 2 tbsp flour
  • 0.5 pt / 250ml / 1 cup boiling water
Fry the anis seeds in oil for 15 minutes. Strain the oil into another pan and blend in the flour. Stir continuously until the mixture bubbles. Do not allow to brown. Add the boiling water and beat well. Simmer gently until it thickens to the consistency of baked custard. Serve immediately.

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