Halloween...or...Samaín
Today I am getting ready for Halloween, actually in where I come from is called Samaín a tradition from Celt…what we do: having dinner codfish and as a desert chestnut…we also have another important desert “ huesitos de santo” I like them so much, probably because I just eat them this day of the year, you can find them in other moment but to me it doesn’t work. As a result I will have to bring them from Spain Sunday to eat them Monday here in Lisbon.
Hoy me estoy preparando para Halloween, realmente en dónde yo soy es llamado Samaín y es una tradición que proviene del pueblo celta....lo que nosotros hacemos es cenar vacalao y de postre castañas. También tenemos otro postre importante "huesitos de Santo". La verdad es que me gsutan mucho, probablemente porque solo los como este día en el año, los puedes encontrar en otras épocas pero no es lo mismo. En definitiva, que tendré que traermelos de España el domingo para tomarlos aquí el Lisboa el lunes.
I would like to share with all of you the recipe because they are easy to prepare, look very nice at table and are delicious. Now I just hope my oven has been already repaired because this weekend we will made a big birthday-Samain party and I wanted to bring cookies with scary designs.
Me gustaría compartir con vosotros la receta porque son fáciles de preparar, tienen un aspecto estupendo en la mesa y están deliciosos. Ahora solo espero que mis padres hayan reparado el horno porqeu este fin de semana haremos una gran fiesta de halloween cumpleaños y quería preparar galletitas con diseños típicos de la época.
For the marzipan:
200 grs. sugar
100 grams water
150 grams ground almonds
For the sweet yolk
100 grs. sugar
50 grams of water
4 egg yolks
How is made:
Marzipan:
Mix at the fire sugar and water.
Add the almonds and stir vigorously until it becomes a paste.
Allow to cool while drawing up the sweet bud.
The fresh yolk
Mix at the fire the sugar and the water.
Beat the egg yolks and add their own dash syrup while stirring. (You can with the mixer).
Pour back into the pan where the syrup was made and put in a water bath, stirring until it thickens a lot. Be careful not to boil as the cream can be cut. Allow to cool.
Mounting bones
Knead the marzipan and pull the paper towel on a surface dusted with icing sugar.
Cut strips of 4 cm. And then these square.
Roll each square into a stick of 1 inch in diameter. Paste the dough with fingers to form small cylinders and feed through
Mix at the fire the sugar and the water.
Beat the egg yolks and add their own dash syrup while stirring. (You can with the mixer).
Pour back into the pan where the syrup was made and put in a water bath, stirring until it thickens a lot. Be careful not to boil as the cream can be cut. Allow to cool.
Mounting bones
Knead the marzipan and pull the paper towel on a surface dusted with icing sugar.
Cut strips of 4 cm. And then these square.
Roll each square into a stick of 1 inch in diameter. Paste the dough with fingers to form small cylinders and feed through
And to finish jus say that I own this post to my workmate Estela! She thought about me in her last holydays and bought me this precious metal box
Para acabar decir qeu este post se lo debo a mi compañera Estela quien se fue de vacaciones y se acordó de mi comprando esta preciosa cajita!!!!
(what is completely ready to be full with cupcakes)!!!!!
