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TORRIJAS (Bread pudding)


Slices of dry bread



4 Eggs

Olive Oil

 First cut a large loaf of bread into thick slices and soak them  in the milk. Beat the eggs in a separate bowl and dip the slices of bread in the beaten egg. Fry in a pan with boiling oil till golden brown. Then drain well and sprinkle sugar on top of each one.

 This dessert is typical all over Spain but here in Galicia we traditionally eat them in February during the Carnival.

Gloria Veiga




4 egg yolks

2 whites

125 grams of grind almond

125 grams of sugar

25 grams of flour

2 spoonfuls of water


 Beat the egg yolks mixed with the sugar and the hot water. Add the almonds and the flour and mix them all.

Beat the whites and mix them with the dough. Stir till everything is mixed. Pour it in a round mold.

Bake it in the  oven at 200º previously hot for 25 minutes.

Cool it down and sprinkle icing sugar on top.

Cut out a St James cross out of cardboard, place it in the middle of the cake and dust the whole cake with icing sugar. When you remove the cross, they shape will remain as you can see in the photo.

 This is a typical dessert not only in Santiago but also in all Galicia

 Eva Torrente


FILLOAS (Galician pancakes/Crêpes)


A dozen hen eggs

One litre of whole milk

A quarter of a litre of cream

3 quarters of a kilo of flour

One glass of anise

One teaspoon of salt

 The peel of one lemon



 First mix all the ingredients in a bowl, except the lard and the sugar. After that beat them for a while till there are no lumps. When the mixture has settled for an hour, it’s ready to be fried. Heat a frying pan and grease it with the lard. Then pour the mixture with a ladle. Us as little mixture as possible to cover the frying pan so that the pancakes are really thin. Cook one side and turn it with a palete knife. Finally remove from the pan, sprinkle a bit of sugar and eat them!

 Victoria Dominguez





A medium octopus.

Olive oil.


Cayenne pepper.


Two potatoes.


 Clean the octopus.

Then pour water and laurel in a big pot and heat it up to 100ºC.

Then  take the octopus with the tongs and put it in and out of the pot for three times consecutively. Leave it with the potatoes previously cut up into pieces until the ingredients are cooked.

After that, cut the octopus in slices with the scissors.

Place it on a wooden plate covered with a layer of potatoes. Previously you need to spread the plate with olive oil and salt.

Finally sprinkle the octopus with some olive oil, cayenne pepper and salt as you wish.

You must use the bread to dip into the sauce.

 Balbina Mourelle




1/2 kg. of flour

1 Egg
2 Spoonfuls of fat lard (melted)
1 Glass of anisette
1 Glass of warm water
A bit of salt
2 Spoonfuls of sugar
Sugar to sprinkle
 Mix the anisette with the water, the salt, the sugar, 
the fat lard and the egg. 
Then, you must add the flour gradually and knead until the 
result is like a smooth ball. 
Then you cut in bit pieces and stretch very well with a rolling 
pin or a bottle. 
Fry in enough hot oil and sprinkle the sugar over them.
 I hope you´ll like them!
 María José Cebreiro
“P O L B O   C O N    B A L O C A S”




Level : Medium

Time : 45 Minute.

Ingredient for 4 People

 1 kilo of Octupus.

1 kilo of Potatoes.

Two Onions / Two Red Pepper / One Head Garlic / One Bay Leaf.

1 Spoon of Sweet Pepper.

1 Glass of Oil.


The Secret:

 The vegetables shouldn’t be overcooked, you make this with a little hot oil. They must be tender.

 How to Make:

 Step one :

When the water is boiling, you must hold the Octupus from the head and immerse it three time in the boiling water and then leave it boiling over a low fire between fifteen and twenty minute. 

 Step two :

Cut the potatoes in  little pieces. Cut all vegetables: Red Pepper, Onions and garlic and keep aside. Cut the Octupus in  little pieces too

 Step three :

In a pan you must put one litre of the water used for boiling the octopus and add the potatoes

 Step four :

In a frying pan with oil: Put the peppers, onions and garlic,  fry a little.

Add the pieces of octupus,  toss and add the peppers and bay leaf. Stir so that  the peppers are not overcooked.

Step Five :

…Finally add the  potatoes to the vegetables. When boiling put the pan into the oven around fifteen minute.

 We recommend red wine:

El Rectoral de Amandi.

El Abadia da Cova.

 ARROZ CON LEITE (Rice Pudding)    



 200 g of rice

2 l of milk

400 g of sugar

1 orange and 1 lemon peel

1 stick of cinnamon

Cinnamon powder

 Wash the rice with cold water nad drain it.

Heat the milk with the cinnamon and the orange and lemon peel. Bring it to the boil over low fire and add the rice little by little stirring frequently so that it doesn’t stick and when it is almost cooked, we add the sugar.

After five minutes we put the fire out and we take the orange and lemon peels out.

It is served in a china or glass bowl and sprinkled with cinnamon powder.

 In Ferrol, my city, the 7th of January is a public holiday and rice pudding is eaten in the streets.

 Laura Galego









Salted bacon

Salted pig head

Salted lacon**


The night before,  put the bacon, the head and the lacón in water to desalt. Put the chick peas in water as well.

To cook them, put the bacon , the head, the lacón and the chickpeas in a pan with water and boil them for about two hours. Take them out and keep them.

Peel the potatoes, and put the potatoes, chorizos and grelos inside the pan and boil them in the same water you used for the meat and chickpeas.

After 30 minutes, add the meat and chickpeas for about two minutes, just the necessary time to warm them up.

Take out all the ingredients and distribute them in several serving dishes.


*The Grelos are a characteristic vegetable from Galicia. They are the leaves of the turnip.

**The lacón is similar to the ham but it’s from the front leg of the pork.

 Olga Ces


crème caramel


PREPARATION: 10 minutes

COOKING: 35 minutes

SERVES: 4 People


6 eggs

500 ml full-fat milk

6 spoonfuls of caster sugar

 For the caramel:

2 spoonfuls of caster sugar

  1. Pre-heat the oven to 180 ºC
  2. Pour full-fat milk, caster sugar and eggs into a bowl, and then
  3. beat all together




Bread (600/ 700 gr.)

Garlic (3 cloves)

Cayenne pepper                                     

Chorizo (a single one)

Streaky bacon (a quarter of a kilo)

Black pudding (a single one)


The process

In order to prepare this Spanish meal, we must squeeze some multigrain bread the day before (it must be a bit rubbery and floured).  After obtaining a pile of crumb-shaped bread we must soak it in water. Don’t forget to add a pinch of salt to the water. Now, we wrap the whole thing and put it in the fridge for at least a couple of hours.

We’ll now put pan some oil in a frying pan and start heating it up. Peel and chop those garlic cloves and put them in the pan. Cut the chorizo and the black pudding in slices, and the streaky bacon (usually, we choose smoked-bacon) in stripes. Fry it all together with the garlic. Set it all aside.

 If needed, add some more oil since we’re to put the crumbs now. Don’t forget to pour some cayenne pepper and another pinch of salt. Bear in mind that we must stir the whole mixture: it will stick together otherwise. Keep on stirring until the crumbs start to roast, then, put all the meat together again in the frying pan with the roasted crumbs and keep on stirring until it browns.


And that’s it!