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April 17, 2014

Holy Week Around the Area Two photos from left: María Higuero Tocón / Photo on right V. Caamaño

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The appearance of advertising in this newspaper does not constitute endorsement of products or services by the Department of Defense, U.S. Navy, U.S. Naval Station Rota, Spain or its publisher. Everything advertised in this publication shall be made available for purchase, use or patronage without regard to race, color, religion, gender, national origin, age, marital status, physical handicap, political affiliation

or any other non-merit factor of the purchases, user, or patron." If a violation or rejection of this equal opportunity policy by an advertiser is confirmed, the publisher shall refuse to print advertising from that source until the violation is corrected. All ads in this insert are paidfor advertisements in compliance with contract N68171-13-C-6001 between Karen Lucas Johnson and the U.S. Navy.

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April 17, 2014

Torrijas Some say that Torrijas are just “Spanish-style French Toast” made with cinnamon and honey. Actually,Torrijas can be made a variety of different ways by modifying the ingredient list. Some people use sweet red wine, others use milk, and some add different liquors. Torrijas are usually topped with cinnamon and sugar, but some are covered in honey. Ingredients: • 1 large loaf of day-old bread • 1 cinnamon stick • 1 liter of milk (whole, skim, or 2%, your choice) • 5 or 6 large soup-spoons of sugar • 4 eggs • extra virgin olive oil for frying • a mix of sugar and cinnamon • 1 lemon rind from half a lemon

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For 3 or 4 minutes, boil the milk, along with the sugar, the cinnamon stick, and the lemon rind. (orange rind can be substituted for the lemon rind). Afterwards, let the milk cool to room temperature. Cut the day-old bread, with a serrated knife, in slices about 1-inch thick. Soak both sides of the slices in the milk. Make sure that both sides soak up the milk but not to the point of saturation because they will then fall apart. Beat the four eggs and heat a generous quantity of olive oil in a large frying pan. When the bread slices are soft, dip both sides in the egg mixture and fry them in the heated oil. You can test the temperature of the olive oil by dropping a bit of the egg mixture in the oil. If it fries the egg, then the temperature is ready to receive the torrijas. Fry two-by-two so that the oil does not cool. The temperature can be adjusted if there is smoke or if the torrijas look over-fried. Fry each side for a few minutes, until golden brown and place on a plate with paper towels to absorb the excess oil.Then

transfer the torrijas to the plate containing the mixed cinnamon and sugar, covering both sides. After all of the torrijas have gone through this process all that is left is to place them on a pan, let them cool and they are ready to eat. The following are some popular variations of the recipe: Prepare a glaze to pour over the cooked torrijas, by boiling a cup of water that is half-full of sugar and add a dash of lemon juice. Heat for 15 minutes, over a medium flame, stirring continuously. Another glaze: The same as above but substitute honey for the sugar. Another glaze: substitute the sugar with a sweet wine, such as Moscatel or Pedro Ximénez. With less calories: Make the torrijas with skim milk, substitute the sugar with sweetener, and instead of frying them, grease a baking pan and bake each side, at 180 degrees C,( 356 degrees F) or until they are golden brown.


April 17, 2014

Two Spanish Recipes for Semana Santa by Alberto Ávila / Photo on opposite page by Tamorlan, Wikipedia. On this page: photo on the bottom also from Tamorlan, in Wikipedia. Other photo by Imael Olea, Wikipedia

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side from the Holy Week and Easter processions in Spain, there are many sweets and desserts that are considered to be traditional for this period. Some of them, or similar versions, can be found in almost any part of Spain. Others are unique to certain areas or regions. The following are recipes for delicious Torrijas and Pestiños, that are easy to make, and are known throughout Spain.

Pestinos A pestiño is a Christmas or Holy Week pastry that is popular in Andalusia and other regions of Southern Spain. It is a piece of dough that is deep fried in olive oil and glazed with honey or sugar. It is what some might describe as a “honey-coated sweet fritter.” Its form and composition vary from region to region and are different in the towns in Andalusia. Ingredients: • 750 grams (@ 6 cups) of flour a glass of olive oil • • a small glass of anisette , orange juice, or sweet wine(e.g. Moscatel or Pedro Ximenez) • a pinch of salt • powdered sugar a cinnamon stick and a lemon rind • Heat the glass of wine in a pan, together with the lemon rind and the cinnamon stick. When it is hot, remove it from the heat source and let it cool. Remove the rind and the cinnamon stick.

Pour the glass of olive oil into a bowl, along with the wine and the pinch of salt. Begin to stir and pour in the flour little by little, stirring at first with a wooden spoon, and then afterwards forming the dough with your hands. (It won´t stick since it has plenty of oil.) The resulting dough has to be light but firm. Form small balls with the dough and flatten them in squares so that you can join two opposite sides (like a turnover). Make sure to flatten the seal between the two sides so that when you place them in the oil, they do not open up. The frying oil has to be very hot. Fry them in small quantities and when they are golden brown, place them on

absorbent paper towels. Afterwards roll them in the powdered sugar and they are ready. Some people recommend that, after cooling, they be refrigerated overnight.

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April 17, 2014

The view from CView Blanca Paloma-Puerto Sherry Great news for breakfast lovers: Blanca Paloma in Puerto Sherry now serves American style breakfasts from 9 a.m. until 1 p.m. These are some of the things you will find on their breakfast menu: fruit platter, French Toast, pancakes, several kinds of omelettes, Eggs Benedict, Eggs Florentine, scrambled eggs with smoked salmon and toast, croissants etc. It all sounds good and the photos look delicious. If you like breakfast, give this one a try.

Takiko The Asian restaurant Takiko in Rota is open for business again after their yearly vacation.

ROTA

30€ per person. For reservations, call 664 026525.

Holy Week Itinerary. Please check for events/times: http://pasionenrota.com/ horarios-itinerarios-ssanta14 En Ruta trekking association. RUTA DEL RÍO GUADALMESÍ 8:00, Saturday, 12 April departing from El Mayeto Park. Difficulty: medium/high. Distance:11,5 Km. Price: 12 € members, 17€ non members. For more information: “La Forestal” Sports Center from Monday to Thursday from 17:30 -18:30 Tel.: 619 958 214. E-mail: asociacionenruta@ hotmail.com Blog: www.asociacionenruta.blogspot.com. Tour The Bay By Sail Boat This 2 hour trip leaves at midday and sunset Price is 15€ per person with a minimum of 4 persons and a maximum of 5. Information and reservations, Tourism Office, tel 956 846345. Organized by Diverta Sail Flamenco & Dinner at Bar La Feria, Calle Mina, 42, every Friday 19:30 – 21:30.

Singer’s House The Singer’s House is a new karaoke/ disco place located right across from the

PUERTO DE SANTA MARIA

Holy Week Itinerary. Please check for events/times: http://www.turismoelpuerto. com/index.php?page=898 Rock Scene: Concert of `Josh Rouse´ in the Teatro Pedro Muñoz Seca 21:00, Wednesday, 23 April Teatro Municipal Pedro Muñoz Seca - Plaza del Polvorista, 4 This Nebraskan musician has made history with records like "1972" (2003) and "Nashville" (2005). Winner of the 2014 Goya award for best original song, he will be accompanied by his band The Long Vacations and he will interpret the record and songs of Violent Femmes (1982). More information: 956 483 730 (Monday through Friday from 9:00-13:30 Fish Night at Molly Malone's Tomorrow, Good Friday, enjoy Molly´s Fish Night

bull ring and next to the bar Sol y Sombra in Puerto. They feature Latin rhythms and concerts in addition to karaoke. It is a great place for parties and a fun place to get to know. Check it out. Hotel Playa de la Luz The summer bar/terrace La Gaviota is now open every weekend: Fridays and Saturdays from 12:30 to 22:00 and Sundays from 12:30 to 20:00. They have hot and cold tapas and cafeteria service. Remember La Gaviota is right on the beach and has spectacular views.

& live music. Jam Session Night Every Saturday at Molly's Bring your instrument and join in!

El Gaucho Today is International Malbec Day. Malbec is a type of grape that is typical in Argentina. With this in mind, today through April 20th, El Gaucho will invite you to a glass of this wine courtesy of the state of Argentina. This is a good opportunity to try this fine wine and another good reason to stop by El Gaucho. Anything you want us to pass along? Let us hear from you about your favorite places or coming events. We do like hearing from you! Send an e-mail to Karen@ coastline.e.telefonica.net or give a call to 607-564132. Support your paper by supporting the advertisers.

This year the race is open to motorcycles as well, more information available at www. raidmaster.es Special Burguers, Fish Tacos & Earlier opening time at Shamrock's Enjoy fish tacos for Good Friday and Special Burguers from around the world. Keep in mind Shamrock´s will be open from Noon Thursday, Friday, Saturday & Sunday this weekend.

JEREZ DE LA FRONTERA

Flea Market on Sundays at Alameda Vieja s/n from 10 a.m. to 2 p.m. Archaeological Museum Plaza del Mercado,W s/n. C.P. 11.408 956 14 95 60 museoarq@aytojerez.es

ZAHARA DE LA SIERRA

IV Raid Master's El Puerto-Marrakech Saturday, 12 - Saturday, 19 April

April Special Events in Al Lago Restaurant & Hotel Check out the various events for this montht. See info@al-lago.es or call Mona for more info and details.

CVIew 17 April  

The Coastline´s insert.

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