I've posted in the past some recipes from this great bakery by
Miami International Airport, La Latina Bakery International,
www.latinabakery.com . I stopped by recently to stuff my face with
some of theirs goodies (i.e. Cuban cortadito, pastelito de guayaba)
only to find out that they have added a [EMAIL PROTECTED] to this already
fabulous establishment. Get this, you can browse the web on their
machine for free with any purchase up to one hour. I thought this
is so great I can grab something to eat and check my email at the
same time. They have several lcd terminals for people to use, or
you can tap into the wireless access point with your own notebook.
Their website www.latinabakery.com is for the bakery , they seem to
have also www.cyberarea.info for the new cyber café feature, but it
currently points to www.latinabakery.com .
The owner tells me that he would overhear people talking about
having to go the library on weekends so that the kids could do their
homework. A light bulb turned on and the rest as they say is
history. I really enjoy this place, when ever I have a party,I
always get it catered at this place. They make an arroz imperial
and a lechon asado con Congri, that is out of this world. They have
your traditional Cuban cake and pasteltios, cangrejitos and
croquetas or bocaditos de pasta.
I asked the owner to share another recipe with me, I love the Cuban
buñuelos soaked in that heavy syrup. So here it is :
Ingredientes Medidas
Yuca (Mandioca) 200 gr
Malanga 180 gr
Boniato 170 gr
Anís en grano 0,5 gr
Harina de trigo 115 gr
Huevo 2 unidades
Azúcar blanca 370 gr
Vainilla 5 gr
Vino seco 30 ml
Canela 1ramita
Limón (Jugo) 5 ml
Cocinar por separado la yuca, malanga y el boniato, escurrir y moler
o hacerlo puré.
Hacer cocimiento con el anís y la canela en 60 ml. de agua.Colocar
el puré sobre un mármol o mesa, mezclar con el huevo, harina de
trigo, vino seco y el cocimiento. Amasar hasta que el contenido se
separe del mármol o la mesa.
Formar pequeñas piezas que pueden ser rosquitas, números 8 u otra
figura, freírlas en abundante aceite. Elaborar almíbar con el
azúcar, ¼ de litro de agua y el jugo de limón.
Sumergir los buñuelos en el almíbar y dejar refrescar.
Ingredientes para 5 personas.
I hope you enjoy this great recipe, for more info go to
www.latinabakery.com
I've posted in the past some recipes from this great bakery by
Miami International Airport, La Latina Bakery International,
www.latinabakery.com . I stopped by recently to stuff my face with
some of theirs goodies (i.e. Cuban cortadito, pastelito de guayaba)
only to find out that they have added a [EMAIL PROTECTED] to this already
fabulous establishment. Get this, you can browse the web on their
machine for free with any purchase up to one hour. I thought this
is so great I can grab something to eat and check my email at the
same time. They have several lcd terminals for people to use, or
you can tap into the wireless access point with your own notebook.
Their website www.latinabakery.com is for the bakery , they seem to
have also www.cyberarea.info for the new cyber café feature, but it
currently points to www.latinabakery.com .
The owner tells me that he would overhear people talking about
having to go the library on weekends so that the kids could do their
homework. A light bulb turned on and the rest as they say is
history. I really enjoy this place, when ever I have a party,I
always get it catered at this place. They make an arroz imperial
and a lechon asado con Congri, that is out of this world. They have
your traditional Cuban cake and pasteltios, cangrejitos and
croquetas or bocaditos de pasta.
I asked the owner to share another recipe with me, I love the Cuban
buñuelos soaked in that heavy syrup. So here it is :
Ingredientes Medidas
Yuca (Mandioca) 200 gr
Malanga 180 gr
Boniato 170 gr
Anís en grano 0,5 gr
Harina de trigo 115 gr
Huevo 2 unidades
Azúcar blanca 370 gr
Vainilla 5 gr
Vino seco 30 ml
Canela 1ramita
Limón (Jugo) 5 ml
Cocinar por separado la yuca, malanga y el boniato, escurrir y moler
o hacerlo puré.
Hacer cocimiento con el anís y la canela en 60 ml. de agua.Colocar
el puré sobre un mármol o mesa, mezclar con el huevo, harina de
trigo, vino seco y el cocimiento. Amasar hasta que el contenido se
separe del mármol o la mesa.
Formar pequeñas piezas que pueden ser rosquitas, números 8 u otra
figura, freírlas en abundante aceite. Elaborar almíbar con el
azúcar, ¼ de litro de agua y el jugo de limón.
Sumergir los buñuelos en el almíbar y dejar refrescar.
Ingredientes para 5 personas.
I hope you enjoy this great recipe, for more info go to
www.latinabakery.com
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