Cordovan porridge

If there is something in Andalusia It is a long time when the heat and summer leaves and the cold of autumn arrives, it is a delicious porridge. In this case I bring you the recipe for some cordovan porridge made with water, so it is little fattening and they are just as delicious as those made from milk. I leave you with the recipe!

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Cordovan porridge

These Cordoba porridge are quite light so they can be eaten perfectly as a dessert after lunch or dinner.

Author Carmen Guillen

Kitchen: Traditional

Recipe type: Dessert

Rations: 5-6

Preparation time:  15m

Cooking time:  20m

Total time:  35m

Ingredients

• 1 l. of water
• 100 grs. Of flour
• 200 grams of sugar
• 100 ml. Of olive oil
• 2 tablespoons of matalauva (anise)
• 1 lemon peel
• Cinnamon stick
• Cinnamon
• Sal Island

Preparation

1. In a frying pan we put the oil and fry the lemon peel. When it browns, remove it from the oil and fry the Matalauva, being careful not to burn. When it is golden brown, remove it by passing the frying oil through a strainer.
2. We return the pan to the fire with the oil that we have previously strained, along with the water, the cinnamon on branch, half the sugar and salt. Mix the other half of the sugar with the flour in a separate source and dilute it in 300 grams. of the contents of the pan that we had on the fire.
3. When what we have in the pan boils, we add the diluted mixture from the source and rwe move everything well until it starts to boil again, trying to dilute possible lumps. Let cook for half a minute and remove the pan from the heat. We add as much water as we want, if you like it more or less thick or, on the contrary, you want a light porridge.

Notes

Add ground cinnamon to each bowl, they are much better!

Nutritional information per serving

Calories: 350

3.4.3177