Got a thin skin? Then look elsewhere. Post a link to an image that you've made, and invite others to offer their critiques. Honesty is encouraged, but please be positive in your constructive criticism. Flaming and just plain nastiness will not be tolerated. Please note that this is not an area for you to showcase your images, nor is this a place for you to show-off where you have been. This is an area for you to post images so that you may share with us a technique that you have mastered, or are trying to master. Typically, no more than about four images should be posted in any one post or thread, and the maximum size of any side of any image should not exceed 950 px.

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Postby zafra52 on Sun Apr 09, 2023 2:13 pm

The “torrija” is a delicious and simple Spanish Easter dessert! It is usually made by soaking stale bread in milk that has been boiled and flavoured with cinnamon sticks and lemon peels. It is dipped in beaten egg and fried with olive oil. Later and while it is still hot, it is covered with cinnamon sugar. The cook Domingo Hernández de Maceras in his recipe book ‘Libro de Cozina’ (1607) uses the word «torrija» to describe the dish, but he doesn’t explain the cooking method he used. Felipe II’s palace cook, Francisco Francisco Martínez Motiño includes the recipe in his book ‘Arte de cozina, pastelería, vizcochería y conservería’ (1611); its nearest cousin is the “French Toast”. ​

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