Sunday, March 10, 2013

Rabanadas

We started in the Netherlands, then moved to Slovakia and in this edition of L'Abbecedario Culinario della Comunità Europea we head to Portugal where our host is Patrizia from La Melagranata.

I've got a couple of Portugese cookbooks in my collection - I've previously used Flavours of Portugal by Tania Gomes to make an egg custard tart called Queijadas - so this time I'm using Tessa Kiros' Pirri Pirri Starfish.

The dish I've selected is called Rabanadas or Tipsy Slices - I suppose you could say it is related to French Toast but the major difference is in the syrup - a blend of cinnamon, citrus peel and port wine - now you know why it's called Tipsy Slices!

rabanadas© by Haalo

Rabanadas
[Serves 2]

1 egg
2 teaspoons vanilla bean paste
2 tablespoons icing sugar
½ cup milk
½ cup cream
2 thick slices day-old bread
icing sugar, to serve
cinnamon power, to serve
For the syrup:
¾ cup water
1 cinnamon stick
rind of one orange
rind of one lemon
2 tablespoons caster sugar
3 tablespoons Port

Since I don't have any Portugese bread, I've taken the advice and used ciabatta, though I have left the crust on mine, feel free to remove it if you like - you could also use baguette.

Prepare the bread:
Whisk the egg, vanilla, icing sugar, milk and cream until amalgamated.

Lay the slices of bread into a dish that will snuggly hold them. Pour half the egg mixture evenly over the slices - turn the bread over and pour the rest of the mixture. Place this in the fridge for an hour to soak.

Make the syrup:
Put the cinnamon, citrus peels, sugar and water into a saucepan and place over a medium heat - stir until the sugar dissolves and allow the mixture to come to a boil. Boil until reduced by a quarter, add the port and continue to cook until it's syrupy. Remove from the heat and allow to cool. When cold, strain into a serving jug.

To finish:
Heat a non-stick skillet adding a good knob of butter, cook the bread until golden on both sides. Serve immediately with the syrup.

12 comments:

  1. omg, because of the syrup it must be so much more of a treat when compared with regular french toasts. yum, yum :-)

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    Replies
    1. Thanks Joanna - the syrup is fab!

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  2. Sweet and fragrant this recipe must be really delicious!
    Thank you very much

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  3. Thanks for participating! Here's the summary with all the participants: http://abcincucina.blogspot.com.es/2013/02/c-come-canja.html...and now, let's go in Romania!
    Aiu'

    ReplyDelete
    Replies
    1. Thanks - what a great turnout!

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  4. I love rabanadas! I make it every Christmas with my daughter :) Hugs!

    ReplyDelete

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