Meeting a friend who has journaled every day for the past decade served as a reminder last summer that I needed to get back to my journal. This unassuming book I have carried around with me since I was fourteen was the backbone, and sometimes only friend I could honestly confide in during those awkward teenage years.
Somehow though, in the past few years with the vast majority of my writing being here to an unknown audience. I’ve just lacked time, so one of my goals for this year was to write more in this little worn book whose blank pages have dwindled down to but a few and the beginning of the year began better and somehow has fizzled out again.
Each night when I put my laptop away or on those nights where I come in and collapse from a long day I see that book nestled among my things and am reminded that there are so many more things to say and my goal of writing more has become a need to fulfil. Somehow pen to paper still hasn’t happened in the past month despite best intentions. Maybe it will happen this week. Maybe I’ll make time for writing and not typing. Just maybe.
Sometimes, despite best efforts, things don’t quite go to plan in the kitchen. This is the first foreign recipe this month and it’s been a bit of a rough road of late with each new recipe I’ve attempted. Bringing foreign recipes to your kitchen is what this blog is mostly about (the tangents are fun right?).
So there have been a few mishaps and with so little time it seems a foreign recipe hasn’t been posted in a while, until today. And today we’re visiting Spain with this recipe literally translated as fried milk, it seems a better translation is milk fritters. Doused in sugar and cinnamon these are light and I made them gluten free (as this is the lightest flour I had) on hand).
Leche Frita – Spanish Fried Milk
Adapted from Spain Recipes
1 cinnamon stick
1/3 cup sugar
3 tablespoons corn flour
3 tablespoons light flour
1/2 cup olive oil
Ground cinnamon and sugar to coat
Brush the inside of a loaf tin with sunflower oil and set aside.
Set aside 1/2 cup of the milk.
Pour the remaining milk into a large pan and add the cinnamon stick, cooking uncovered, on high heat for 10 minutes.
Meanwhile, combine the corn flour, sugar and 1/2 cup milk until a smooth paste has formed.
Remove the cinnamon stick from the hot milk and stir in the paste, stirring over low heat for 10 minutes or until very thick.
Pour into the greased tin and allow to cool fully.
Once cooled, carefully remove and slice into 2 inch slices and halve if your loaf is as large as mine was.
Pour enough olive oil to coat the bottom of your frying pan thickly and turn on medium high heat.
Carefully dip a slice into the egg and then into the flour and cook in the olive oil until golden, approximately 1 minute on either side.
Remove and drain before dipping into the cinnamon and sugar.
Place on a plate and continue with the remaining slices.
These are best served cold.