THE LA PLASA KITCHEN OPENS AGAIN
FOR over a year, hundreds of local residents have been entertained by local galloping gourmets who have put on a cooking show, using fresh and local goods, in Torrevieja's La Plasa Market, in the centre of town. The event is still weekly but the day has changed from Saturdays to Friday and last week the first Friday event featured three well known faces from local Torrevieja media, who produce the web based Cultural and Information Gazette, Objetivo Torrevieja.
Their offerings were simple, easy to make, typical Spanish recipes, which really anyone can make at home: "the importance Lentils", "Pizzas with Pan de Molde" and for dessert, "Fried Eggs Candy".
Chef for the day was Fernando Guardiola Molina, helped by his "chief or Chef photographer" Pedro Manuel Grimao Melgar, and editor "editor", Alfonso Pascual Ruiz, who on this occasion found himself behind the camera, but did manage to put his knowledge of technology to good use, by operating the microwave oven! Keeping his eagle eye on proceedings was La Mata's, Enrique Lopez Joga, who took care of all the little detail so that everything come out well. The dishes were served to the appreciative audience by Roberto Bodegas and Adrian Ballester. All of the recipes are available for you to follow on http://objetivotorrevieja.wordpress.com.
If you have a few minutes, the most simple of Fernando's offering was something that most expats would never think of preparing, the tasty ‘Fried Eggs Candy. To serve four, you need four eggs (whites only), four peach slices in syrup, sweetened with four tablespoons sugar and a touch of cinnamon.
It's simply prepared by beating or whisking the egg whites with the sugar, which you divide and pour into four dessert dishes, to make your ‘bed' of ‘egg white ‘snow'. Simply slip on the peach slices, sprinkle with ground cinnamon and ‘hey presto', you have a tasty but very different Spanish dessert, to entire your friends and family with.
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