CHOCOLATE TURRÓN / XMAS SWEET | ALTERNATIVE VEGAN RECIPE INCLUDED

WIKI NOTE: Turrón (Spanish), or torrone (Italian), is a southern European nougat confection and is usually shaped into either a rectangular tablet or a round cake. It is frequently consumed as a traditional Christmas dessert in Spain and Italy as well as Latin America. 

Turrón itself can take on a variety of consistencies and appearances, however, they traditionally consisted of the same ingredients; the final product may be either hard and crunchy, or soft and chewy. 

Thirty years ago almost all turrón recipes followed the same specifications, but since the diversification of products, there are currently dozens of varieties: chocolate with puffed rice or whole almonds; all kinds of chocolate pralines, with or without liquor, candied fruits or whole nuts; fruit pralines; and even sugarless variations (sweetened with fructose or artificial sweeteners).

PUFFED RICE CHOCOLATE TURRÓN

YOU WILL NEED: *vegan recipe

250 g of dark chocolate chunks /*vegan chocolate
50 g of lard / *vegan margarine
50g of crispy puffed rice (Rice Krispies by Kellogg's)
25g of flaked almonds or chopped hazelnuts (optional)
--
1 aluminum container,  small-size rectangular 
Cling film

LET´S COOK!
1. Put the chocolate chunks in a saucepan. Warm gently, stirring until it's all melted. Add lard and stir for a while.

2. Pour the content into the bowl and mix with crispy puffed rice (Rice Krispies) all together.

3. Cover the aluminum container with cling film.

4. Pour the mixture into the aluminum container. Cover it with cling film, press and put weight on the top (a package of caster sugar or a pocket dictionary or whatever works well). Leave it like that until is hard (approx. 4 hours).
5. Keep it in the fridge. Cut it into thick pieces to serve.

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ROSCOS DE VINO (SWEET WINE DOUGHNUTS) / XMAS SWEET | VEGAN RECIPE

WIKI NOTE: Sesame seed is one of the oldest oilseed crops known, domesticated well over 3000 years ago. Sesame has many species, most being wild and native to sub-Saharan Africa. Sesame indicum, the cultivated type, originated in India. Sesame is highly tolerant to drought-like conditions and grows where other crops may fail.

ROSCOS DE VINO (SWEET WINE DOUGHNUTS)

YOU WILL NEED:

500 g wheat flour (plain or all-purpose) 

125 g caster sugar /*panela sugar or unrefined cane sugar

20 g toasted sesame seeds

200 ml  olive oil or vegetable oil, to taste

125 ml  sweet dessert wine (Malaga sweet wine)

15 ml herb brandy

1/2 lemon grated

Icing sugar

LET´S COOK!

1. Preheat the oven to 200 º C for around 15 minutes. Line a baking tray with grease-proof paper.

2. Put the plain flour in a big saucepan over medium heat. Mix it slowly with a wooden spoon, until brown. Set aside.

3. Put the caster sugar, toasted sesame seeds, olive oil, sweet dessert wine, herb brandy, and lemon grated in a big bowl. Mix it well with a wooden spoon.

4. Pour the flour into the big bowl. Mix everything well until the mixture comes together as a dough.

5. Roll the dough out on a lightly floured work surface to a thickness of 1 cm.

6. Using doughnut cutters or biscuit cutters - circle shape, cut "roscos" out of the dough and carefully place onto the baking tray.

7. Bake the roscos until pale golden brown (for 20 or 30 minutes - oven to 150ºC). Set aside to harden for 5 minutes, then warm on a wire rack.

8. Sprinkle over icing sugar. Place it on the Xmas plate.

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