The cooking blog «Lambonadas de Galicia» has created a sweet recipe using our Mariñeiras. They’ve transformed the classic bread pudding into little Mariñeiras bread pudding cakes filled with pastry cream. Don’t tell us they don’t look amazing!
We’re really hungry today, and what better way to satisfy our appetite than with this tasty and easy recipe for our open-faced sandwiches with anchovy pâté in olive oil and raspberry jam from the Lembranza Box blog. All you’ll need are mariñeiras crackers, raspberry jam, and some anchovies in olive oil. Quick and easy—what more could you ask for?
ingredients
- Mariñeiras® Plain Butter Toast
- Milk for topping
- 1 or 2 tablespoons of cinnamon or a cinnamon stick
- 2 tablespoons of sugar
- 2 tablespoons of anise seeds
- 2 eggs for battering
- Oil for Wounds
- pastry cream
preparation
- We do the pastry cream and let it cool in the fridge (preferably overnight)
- We infuse the milk with cinnamon and the seeds of anise seeds. We poured the sugar and we soak the bread slices until they soften (about 1 hour)
- We put heat the oil for frying.
- Dip in egg the sailors and we fried.
- Drain off the excess oil on a small piece of paper, and while it's still hot, we pour a little sugar on top.
- Once the cookies have cooled Fill with the pastry cream and cover it with another slice of toast on top.
And that's it! If you want to read the full, original recipe, you can find it on the blog at 👉 Galician Lambonadas.
