Cooking Recipe Cooking Articles >>Canarian Recipes for Shrove Tuesday
by Pamela Heywood
For the British at least, Shrove Tuesday is probably better known as Pancake Day. Those wonderful delicacies, smothered in sugar and lemon and often tossed around in village competitions. As you will see from the recipes below, the Brits certainly don't have the monopoly of this type of fare for the occasion:
REBANDAS DE CARNAVAL
This a great way to use up stale bread at any time.
Ingredients:
1 "yesterday's" Canarian loaf (any crusty white bread like a French stick or baguette will do just as well), 1 egg, 1 cup of milk approx., Sugar, Sprinkle of ground cinnamon.
Method:
Slice the bread diagonally into 1/2 to 3/4 inch slices and discard the ends of the loaf. Beat the egg, milk and cinnamon together in a bowl then soak the bread slices briefly in the mixture. Lift them carefully and fry gently in oil in a shallow frying pan, turning once. Remove when golden, arrange on a plate and sprinkle with sugar. Watch them disappear fast!
(A variation on this recipe is to substitute half the milk with white wine.)
TORTILLA DE CARNAVAL
Ingredients:
Gofio, Plain Flour (optional), Three or four egg yolks, Ground cinnamon, Half a litre of milk, Sugar, Aniseed liqueur or Marie Brizard.
Method:
Mix the egg yolks with the milk, cinnamon and sugar (the amount of which you can vary according to taste), along with a dribble of the aniseed liqueur. Beat well, then add the gofio a little at a time, until you have a consistency resembling custard. (You can mix flour with the gofio, again according to preference). Fry small amounts of the mixture until golden in hot oil to make little pancakes. It is customary to eat them at Carnaval time, accompanied by coffee.
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About The Author
Pamela Heywood has been resident in Tenerife since 1992. Formerly an accountant in the UK, she has since written for local magazines and newspapers and now runs several web sites, publishing a number of ezines. This article first appeared in Tenerife Topics, a monthly newsletter that looks mostly at the other face of Tenerife from that the tourist usually discovers. http://tenerife-topics.8m.com
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Cooking Lobster at Home
by Richard Massey
Lobster has always be one of those extravagant meals which few people ever try because of the high cost. With restaurants paying thirty dollars a pound, by the time they put their markup on it, you’re easily paying sixty dollars for a ten ounce tail. This high cost leaves lobster dinners for the well-to do or at least only for special occasions. But, this doesn’t have to be. With more and more retail store offering lobster, you can create a romantic dinner for two at a reasonable price. If you buy two eight ounce tails for thirty dollars, that’s only fifteen dollars a person. Add a starch and vegetable and it’s still cheaper than going out to dinner and having steak or even chicken. Turn the lights down low, add a candle and ship the kid’s off to 
Cooking Lobster at Home
Recipe
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Office Lunches… Sans Sandwich
by News Canada
(NC)—If carrying lunch is too reminiscent of school days, maybe it's because you're packing the same old sandwiches.
If your office lunchroom has a fridge with a freezer and a microwave oven, bring something different – frozen, fully-cooked foods that you can heat and eat in about 3 minutes. By preparing your own hot meal, you'll eat better, save money, and still have time for a brisk walk at lunch time.
Here are some fresh lunch ideas that are easy to make when you start with new Schneiders Quick Serve fully-cooked chicken or pork. Heat these up and you are bound to be the envy of your colleagues:
• Teriyaki Chicken Wings heated with instant rice
• Hot sliced Chicken Breast Italian over crisp salad greens
• Chicken Parmesan; eas Office Lunches… Sans Sandwich
Recipe
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Cranberry Maple Barbecue Sauce
by News Canada
1 tsp (5 mL) oil
1/4 cup (50 mL) chopped onion
1 cup (250 mL) Ocean Spray® Whole Berry Cranberry Sauce
1/2 cup (125 mL) maple syrup
1/4 cup (50 mL) ketchup
1/4 cup (50 mL) cider vinegar
Heat oil in a medium non-stick saucepan over medium heat. Add onion and cook until softened. Stir in remaining ingredients. Bring mixture to a boil, reduce heat and simmer uncovered for 20 minutes, stirring occasionally. Transfer mixture to a blender container. Cover and blend at high speed until smooth. Store covered in the refrigerator up to 1 week. Use to baste ribs, pork chops or chicken during the last few minutes of grilling. Makes 1-1/4 cups (300mL).
- News Canada
Cranberry Maple Barbecue Sauce
Recipe
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