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All Saints

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  White Sword
  @blank7133
• Content editor at OkDiario. She has been writing for blogs and digital content companies since 2007.
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He All Saints Day It is a holiday celebrated on November 1 in many countries, especially in Spain, where it has a great tradition. It is a day in which the deceased are remembered and honored, visiting the cemeteries and bringing flowers to the graves. But it is also a day in which you can enjoy the typical gastronomy of this time of year, with dishes and sweets that are made with seasonal products such as chestnuts, walnuts, almonds or pumpkin.

Sweet potato panellets

The sweet potato panellets They are a recipe that has everything necessary to succeed. It is served as a dessert and if we want to make them more traditional we just have to change the sweet potato for a little potato. With a mixture of simple ingredients and quick cooking we will have one of the typical All Saints meals ready.

Ingredients:

• 250 gr of sweet potato
• 250 g ground almonds
• 125g sugar
• Zest of half a lemon
• 1 egg yolk
• Almonds
• 1 beaten egg

Elaboration:

1. We will cook the sweet potatoes, we can do them in the oven or microwave. They will be in the microwave in about 15 minutes, in the oven they may take a little longer.
2. We will peel the sweet potatoes and place them in a bowl. With the help of a fork we will mash them until we have a perfect cream.
3. Add the sugar to the sweet potatoes, stirring constantly until it is perfectly integrated.
4. We will add the zest of half a lemon to give a little more flavor to this simple dessert.
5. The time has come for the ground almonds, you should always add the same amount of this ingredient as the sweet potato.
6. The last of the panellet ingredients is the yolk of an egg. This ingredient will provide the final texture.
7. We shape the panellets and place them in a baking dish. To give them a special decoration we can put an almond in each one or use a little coconut to coat them.
8. We paint the panellets with the beaten egg and bake at 180º for about 15 minutes.

Microwave roasted chestnuts

The roasted chestnuts They cannot be missing from any self-respecting All Saints' table. This dried fruit is one of the protagonists of one of the most intimate and family festivals of the year. We will cook them in a simple and quick way in the microwave, we will save time and we will have this snack ready easily and quickly.

Ingredients:

Elaboration:

1. We roast the chestnuts at maximum power, if you have a 1000 watt microwave we will only need 2 minutes, if on the other hand it is one of lower power, 800 watts, it will take a little longer, about 2 minutes and 30 seconds.
2. Before putting the chestnuts in the microwave, we will make a longitudinal or cross-shaped cut.
3. We put the chestnuts as we make the cuts in a microwave-safe container.
4. We add salt to taste if we like this flavor, although the chestnuts on their own are already delicious.
5. We turn on the microwave at maximum power, depending on its characteristics, they will take more or less time to be ready.

Bones of saints

They are hollow cylinders of marzipan, filled with yolk candy or other flavors such as chocolate, cream or fruit.. They are dipped in syrup or glaze and decorated with bright colors.. Its name is due to its elongated, white shape, reminiscent of human bones. They are typical of Madrid, but they are also consumed in other areas such as Castilla y León, Andalusia or Murcia.

Ingredients:

• For the marzipan: 200 g of ground almonds, 200 g of sugar, 100 ml of water.
• For the filling: 4 egg yolks, 100 g of sugar, 50 ml of water.
• For the bath: 150 g of icing sugar, approximately 3 tablespoons of water.

Elaboration:

• To make marzipan, prepare a syrup with sugar and water, bringing it to a boil for one minute. Remove from the heat and gradually add the ground almonds, stirring until you obtain a homogeneous paste. Let it rest and cool for about two hours.
• To make the filling, prepare another syrup with the sugar and water, letting it boil until it reaches 105ºC. Beat the yolks lightly and gradually add the syrup, continuing to beat. Put the mixture back on the heat and stir until it thickens. Let it cool.
• To make the bath, mix the icing sugar with the water until you obtain a liquid but not too fluid consistency. You can adjust the amount of water according to preference.
• To form the bones, the marzipan is rolled out with a rolling pin on a surface sprinkled with icing sugar, until it is about 2 or 3 mm thick. Mark some lines with a skewer to simulate the grooves on the bones and cut some rectangles of about 5 x 6 cm. They are rolled over the handle of a wooden spoon, leaving a hole in the center, and placed on a baking tray. They are left to dry for at least four hours.
• To fill the bones, place the yolk cream in a pastry bag with a fine nozzle and fill the marzipan cylinders at both ends, pressing lightly so that they are well filled.
• To bathe the bones, they are immersed in the powdered sugar bath on one or both sides, depending on taste, and left to drain on a rack. They can be decorated with bright colors or left white.
• To preserve the bones, they are stored in an airtight container in a cool, dry place.

bread of the dead

He bread of the dead It is a food that comes to us from Mexico. The country par excellence in which All Saints' Day is celebrated in style. A memory to people who are no longer here in which this sweet is the protagonist. If you want to try bread as a dessert that looks incredible, follow this recipe.

Ingredients:

• 275 g of flour
• 25 g baker's yeast
• 4 eggs
• 4 egg yolks
• 125 gr of butter
• 220 gr of sugar
• 100 ml of water
• 1 tablespoon orange zest
• A teaspoon of orange blossom water
• 1 egg yolk to paint the bread of the dead
• Sugar

Elaboration:

1. We put the yeast in water and wait for it to dilute.
2. While we sift the flour with a sieve. Once sifted, we make a well in the center, and add two eggs and the four yolks, aside from the butter, orange blossom water and orange zest.
3. We knead until all the ingredients are well integrated, add the yeast. We cover and let it rest for an hour and a half.
4. We divide into four portions and cut a little dough to make a bone-shaped decoration.
5. We let it rest for an hour again. Then we paint with the egg and preheat the oven to 180º.
6. Bake for about 40 minutes, when ready, remove from the oven, wait for it to cool and decorate with brown sugar.