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DP45. Inherited De Prado recipes - Gachas
27 Mar. 2015 -
DP45. Authors - María Victoria Ruiz de Prado 27 Mar. 2015 -
Author/a of recipe
María Victoria Ruiz de Prado
DP45. The recipe - Gachas 27 Mar. 2015 -
In a pot add the milk, water, lemon zest and some cinnamon sticks. Heat it over medium heat and bring it to a boil. Remove from the heat and let it cool.

Break the walnuts and almonds and roast them in a frying pan or the oven.

Remove the crust from the bread slice and dice it in small pieces. Heat the olive oil in a frying pan and fry the bread in it. Once they are golden, strain and reserve them.

Add the olive oil you used to fry the bread to the pot with the milk mix. Add half the sugar and the pinch of salt. Stir well.

On a separate bowl, mix the flour with the remaining sugar and pour over this mix some of the boiled milk, mixing with a wooden spoon until it forms a smooth paste, without lumps.

Add this mix to the remaining milk and take it to the boil again. Let it cook for about five minutes, always stirring the mix. The consistency at this point should be thick but not too much.

When serving add the bread croutons, the dried fruits and sprinkle with sugar and cinnamon.

Serve while it’s still warm.
Five tablespoons extra virgin olive oil.
Half litre milk.
A glass of water.
50 grams flour.
125 grams sugar.
Half a teaspoon salt.
One lemon (we will only use the zest).
One cinnamon stick.
A slice of bread.
100 grams walnuts (weighed after cracked open).
100 grams almonds (weighed after cracked open).
Sugar and powdered cinnamon for sprinkling.
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