Comments on: rabanadas: pain perdu: french toast

By: Free tattoo designs

Free tattoo designs — Wed, 14 Apr 2010 16:45:57 +0000

Interesting post i totally agree with the comments above. Keep writing

By: Emma

Emma — Fri, 20 Nov 2009 19:42:49 +0000

oh no! now I’m off to the kitchen to make more… x

By: Cristina

Cristina — Thu, 19 Nov 2009 02:53:30 +0000

Emma, I love your blog! Your joie de vivre & good humour shine through these paragraphs.
I never thought to make rabanadas this way and I am now staring at my electric grill with its series of plates (& not just because it needs to be cleaned) & I’m thinking about trying it out on the griddle! Cristina

By: Isabel

Isabel — Sun, 15 Nov 2009 04:10:23 +0000

@Emma, @Emma, I forgot a pinch of salt in the eggs. They’re very, very good. Not difficult, really, just a bit messy (the main point is to soak them in milk as much as physically possible). Of course, on Christmas eve there is this tension between wanting to make them as late as possible because they’re soooooo gooooood still warm and not wanting to join the festivities smelling as if you had a bath in cooking oil.

By: Isabel

Isabel — Sun, 15 Nov 2009 04:01:03 +0000

@Emma, you can find the cheap version in any general purpose store, alongside fogareiros, grelhadores de sardinhas, etc. I’ll send you a picture of mine. Not as pretty as Sophie’s diabolo, but it works fine.

By: Emma

Emma — Sat, 14 Nov 2009 19:37:35 +0000

awesome. i cant compete with grandma…

By: Emma

Emma — Sat, 14 Nov 2009 19:33:22 +0000

Yeah I want one!

By: sophie

sophie — Fri, 13 Nov 2009 21:59:14 +0000

the diablo is fab … can use it on the gas, on top of the woodstove, on a barbecue, in a campfire … and just exactly the right size for a papo seco – kids love ‘em!

By: Isabel

Isabel — Fri, 13 Nov 2009 21:55:02 +0000

Oh, those diablos make delicious tostas mistas! I was trying to find a picture of your basic Portuguese kind that you stick in the fire, but don’t even know what it’s called.

By: Isabel

Isabel — Fri, 13 Nov 2009 21:38:06 +0000

OK, after my frozen bacalhau à Brás (very good, I must say), here goes:

4) Cut the cacete in slices not thicker than 1 cm (they will swell a lot)

5) Put them in the plate with milk, maybe 3 or 4 at a time (I forgot to say, LEAVE THE CACETE LYING AROUND FOR SOME 2-3 days); soak them as much as you can before they start breaking in pieces when you pick them up (you might lose a few in the beginning); drain them a little on the edge (hence the importance of the edge); pass them in the egg, drain a little; throw them in the deep fryer, fry until golden, put them on a mesh with absorbing paper (forgot that one in the beginning!), etc, etc, etc.

One cacete will feed an enormous family and will require liters of milk and dozens of eggs, so you’d better start with half of a cacete. On the other hand, once you will pass the still warm rabanadas in the sugar and cinnamon coating and try one to check if they are OK, you will probably eat most of them. They should be soft and humid in the middle and crispy on the outside.

If you think you are keeping some for the next days, it’s better not to coat them with sugar and cinnamon but, instead, cover them with a light syrup (don’t forget to add a couple of cinnamon sticks and orange peels to the boiling sugar, and to cool it before pouring on the rabanadas).

Et voilà!