` Nasi Goreng with Lime and Sugar Barbecued Chicken’


#AceRecipeNews says this is Rick Stein‘s recipe that is serves up tasty Indonesian fried rice – ideal for barbecues, or for using up leftover cooked meat and veg.

nasi_goreng_with_lime_87031_16x9For this recipe you will need 8-16 bamboo skewers (18cm/7in long), soaked in cold water for 1 hour.

Ingredients for the barbecued chicken

3 garlic cloves, crushed
1 tsp crushed white peppercorns
1 tbsp granulated sugar
1 tbsp Thai fish sauce
1 lime, juice only
500g/1lb 2oz skinned boneless chicken thighs, each cut into 2.5cm/1in strips

For the spice paste

2 tbsp vegetable oil
4 fat garlic cloves, roughly chopped
50g/2oz shallots, roughly chopped
25g/1oz roasted salted peanuts
6 medium-hot red chillies, roughly chopped
1 tsp blachan (shrimp paste)
1 tsp salt

For the nasi goreng

300g/10½oz long-grain rice
sunflower oil, for frying
6 large shallots, thinly sliced
2 large free-range eggs
salt and freshly ground black pepper
1 tbsp tomato purée
1 tbsp ketjap manis
1 tbsp light soy sauce
5cm/2in piece cucumber, cut into quarters lengthways, sliced
8 spring onions, trimmed, thinly sliced on the diagonal
salt and freshly ground black pepper

Preparation method

  1. For the barbecued chicken, mix the crushed garlic, crushed white peppercorns, sugar, fish sauce and lime juice together in a bowl. Add the chicken pieces and place in the fridge to marinate for at least 2 hours or overnight.
  2. To cook the chicken, thread the marinated chicken pieces onto parallel pairs of the soaked bamboo skewers (this helps to stop the pieces from spinning around as you turn them).
  3. Preheat the grill to its highest setting (or prepare the barbecue).
  4. Grill the chicken skewers for 6-7 minutes, turning regularly, until golden-brown and caramelised on the outside and cooked through (no trace of pink should remain).
  5. Slide the barbecued chicken off the skewers, cut into chunks and set aside.
  6. For the spice paste, blend all of the spice paste ingredients in a food processor to a smooth paste.
  7. For the nasi goreng, cook the rice in boiling, salted water for 12-15 minutes, or according to packet instructions, until just tender. Drain, rinse well with boiling hot water from the kettle, and drain well again.
  8. Spread the rice out onto a large baking tray and set aside until cold (but do not refrigerate).
  9. Heat 1cm/½in of the sunflower oil in a large, deep-sided frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.) Add the sliced shallots and shallow fry, stirring now and then, until crisp and richly golden-brown. Remove the onions from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Sprinkle lightly with salt and set aside until cold and crisp.
  10. Beat the eggs in a bowl with some salt and freshly ground black pepper.
  11. Heat a couple of tablespoons of the sunflower oil in a small frying pan over a medium-high heat, pour in one-third of the beaten egg and cook until it has set on top.
  12. Flip the egg over, fry it for a few more seconds then turn it out onto a chopping board or plate, roll it up tightly and set aside until cold. Repeat the process twice more with the remaining egg.
  13. When the egg rolls are cold, slice them into thin strips.
  14. Heat a wok over a high heat until smoking hot. Add two tablespoons of the oil left over from frying the shallots, then add the nasi goreng paste and stir-fry for 1-2 minutes, or until fragrant.
  15. Add the tomato purée and ketjap manis and stir-fry for a few seconds, then add the cold cooked rice and stir-fry for a further 2-3 minutes, or until heated through.
  16. Add the barbecued chicken pieces, fried shallots and strips of omelette and stir-fry for another minute.
  17. Add the soy sauce, cucumber and most of the spring onions and mix well.
  18. To serve, spoon the nasi goreng onto a large warmed platter. Sprinkle over the remaining spring onions and allow people to help themselves.

#AF&HN2014

 

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Cauliflower and chickpea magic..


#AFN2014

foodbod

20140210-153559.jpgYou have seen me rave about the same marinated chickpea and potatoes dish a couple of times now, and I do truly love the dish, but I do struggle with the carb on carb element of the potatoes and chickpeas all in one dish, so for this week’s Fiesta Friday party held by The Novice Gardener I thought I would try out an alternative….

Introducing marinated and roasted cauliflower and chickpeas…oh yes!!! Big yum!!! It worked a treat, the cauliflower became infused with the flavours and I caught it just when it was sufficiently cooked and roasted and before it got mushy, whilst being soft enough to soak up some of the sauce as we ate it. Click back to the original recipe for the breakdown and just add chunks of cauliflower in place of the potatoes, or as well as if you fancy!

NOTE: If you follow the original…

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Chocolate Mexican Coffee Cake


#AFN2104

Splendid Recipes and More

Chocolate Mexican Coffee Cake

The process for making chocolate and cocoa powder is made by first grinding cacao nibs into a cocoa mass, which is then liquefied into a paste known as chocolate liquor. After the cocoa butter is forced out of the chocolate liquor by either a press or a special technique known as the Broma method, the remaining cocoa solids are processed to make fine unsweetened cocoa powder. Natural cocoa powder is lighter brown in color than Dutch-processed cocoa, tastes slightly bitter, and has a deep chocolate flavor.

Coffee: Has been proven to reduce risk for diabetes and Parkinson’s. It also stimulates enzymes that protect against colon cancer. It is Chlorogenic acid and it is one of the main caffeic acids found in coffee that has antioxidant properties. It’s also found in sunflower seeds, carrots, tomatoes and artichokes. Its ability to lower blood glucose levels may benefit those who have…

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Spiced Candied Almonds


#AF&HN2014 says ” Nice one Shivaay” will give this one a try, for my next #SpecialOccasionParty

Shivaay Delights

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Sweet, spicy and a hint of chilli is the trio of flavour you will get with these candied almonds that crystallize as they cool down. The sugar flecks off of them with salt to lift the sweetness.

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Almonds are great for vitamin E and in turn for your skin and hair. What better way than to have them do a wonderful job for the body but also a taste sensation for our palettes!

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I used less sugar so that I got a crisp coating on the almond rather than a sticky one, I know I will be making these again! And very soon!!

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INGREDIENTS

1 cup whole almonds
½ cup granulated sugar
⅓ tsp mixed spice
pinch of red chilli powder
1 tbsp water
Sea Salt for sprinkling

METHOD

• Line a baking sheet with some greaseproof paper

• In a thick bottom base saucepan gently heat the sugar, water…

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Roasted pepper, caramelised onion & feta bread


#AF&HN2014

Shivaay Delights

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An all in one Mediterranean bread with exciting ingredients that blend so well together. The charred juicy pepper, the sweet and sour caramelised onion along with a hint of saltiness from the feta cheese makes this bread something very special, even though I do say so myself! Lovely with a light soup or just with a little butter on its own. I will definitely be experimenting more with these flavours and more breads are still to come!

INGREDIENTS

1 medium white onion sliced crescents
1/2 tbsp olive oil for onion
1/2 tsp brown sugar
1/2 tsp balsamic vinegar
1 red bell pepper
1 clove garlic crushed
30-40g feta cheese diced or crumbled
250g plain flour
2 tsp baking powder
1/2 tsp salt
2 eggs lightly beaten
100ml milk
100ml olive oil
Oil and flour for pan

METHOD

1. To roast the red bell pepper, preheat oven to 200c/400f/gas mark 6…

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#Chefs-tip : “Healthy Eating Bok Choy Recipe”


#AceRecipeNews says a little used and rarely tired is”Bok Choy” abd it is good and full of nutrition, so thought a simple 4 minute, recipe is in order.

Enjoy this great tasting recipe and get 375% of your Daily Value for vitamin A, 318% DV for vitamin C, 188% DV for vitamin K and 69% for folate!

4-Minute Healthy Sautéed Bok Choy Prep and Cook Time: 10 minutesIngredients:

  • 1 lb bok choy, chopped
  • 1 clove garlic, chopped
  • 3 TBS low sodium chicken or vegetable broth
  • 1 tsp fresh lemon juice
  • 3 TBS extra virgin olive oil
  • 5 drops soy sauce
  • sea salt and pepper to taste
  • Optional:
  • 1 TBS grated ginger
  • 2 TBS tofu, cubed
  • toasted sesame seeds

Directions:

  1. Chop bok choy and garlic and let sit for 5 minutes to bring out their health-promoting properties.
  2. In a stainless steel heat broth. When it begins to steam add bok choy and healthy saute, Healthy Sauté for 4 minutes.
  3. Toss with garlic, olive oil, and salt and pepper to taste and any of the optional ingredients you would like to include.

Serves 2

Nutritional Profile

4-Minute Healthy sautéed Bok Choy
1.00 serving
(280.93 grams)
Calories: 218
NutrientDRI/DV
 vitamin A337.8%
 vitamin C141.3%
 vitamin K90.2%
 folate37.7%
 vitamin B627.6%
 calcium24.2%
 manganese19.5%

Introduction to Recipe Rating System Chart

In order to better help you identify recipes that feature a high concentration of nutrients for the calories they contain, we created a Recipe Rating System. This system allows us to highlight the recipes that are especially rich in particular nutrients. The following chart shows the nutrients for which 4-Minute Healthy Sautéed Bok Choy is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the recipe doesn’t contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this recipe’s in-depth nutritional profile that includes values for dozens of nutrients – not just the ones rated as excellent, very good, or good – please use the link below the chart.) To read this chart accurately, you’ll need to glance back up to see the ingredients used in the recipe and the number of serving sizes provided by the recipe. Our nutrient ratings are based on a single serving. For example, if a recipe makes 4 servings, you would be receiving the nutrient amounts listed in the chart by eating 1/4th of the combined ingredients found in the recipe. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this recipe and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling found in the U.S. Food and Drug Administration‘s “Reference Values for Nutrition Labeling.” Read more background information and details of our rating system.

4-Minute Healthy sautéed Bok Choy
1.00 serving
280.93 grams
Calories: 218
Nutrient Amount DRI/DV
(%)
Nutrient
Density
World’s Healthiest
Foods Rating
vitamin A 10134.87 IU 337.8 27.9 excellent
vitamin C 106.04 mg 141.4 11.7 excellent
vitamin K 81.19 mcg 90.2 7.4 excellent
folate 151.00 mcg 37.8 3.1 good
vitamin B6 0.47 mg 27.6 2.3 good
calcium 242.59 mg 24.3 2.0 good
manganese 0.39 mg 19.5 1.6 good
World’s Healthiest
Foods Rating
Rule
excellent DRI/DV>=75% OR
Density>=7.6 AND DRI/DV>=10%
very good DRI/DV>=50% OR
Density>=3.4 AND DRI/DV>=5%
good DRI/DV>=25% OR
Density>=1.5 AND DRI/DV>=2.5%

In-Depth Nutritional Profile for 4-Minute Healthy Sautéed Bok Choy

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#Chefs-tip “Eating Oatmeal Gives You Energy and is Slow Burning”


Oatmeal with Blueberries

#AceFoodNews says very few people know that one of the best all round and full of nutrition foods, is simply      “Oats or Oatmeal” this food or breakfast cereal mixed with other health giving foods, can set you up for the day. As it will make you feel warm, content and not hungry for many an hour, and with people on the go in today’s busy world it is perfect for any busy person, and as a chef l eat it daily together with fruit, nuts or a combination of both.

During my recent search and trawling through of my emails l came up with this simply recipe from my friend George Mateljan of the W.H Food foundation who as you know l post a number of his tips and recipes. As to know what is inside a recipe is important, but knowing what the various ingredients ,there health giving properties as a chef working with elderly and disabled person’s is equally important.

I never malign anyone but have always said the difference between a chef and a cook ,however good is simply knowledge of their ingredients but also knowing the science of cooking, and nothing can replace experience.

In this recipe it uses water, you can use milk and either full-fat, low-fat or semi-fat and of course for a special treat add a little cream, l have even tried Creme Fraiche But just good olde porridge {as we call it in the UK} Porridge (also spelled porageporrigeparritch, etc.) is a dish made by boiling ground, crushed, or chopped cereal in watermilk, or both, with optional flavourings, usually served hot in a bowl or dish. It may be sweetened with sugar, or served as a savoury dish. The term is usually used for oat porridge (porridge oats); there are similar dishes made with other grains or legumes, but they often have other unique names, such as polentagrits or kasha. with milk and honey will do just the trick. Either way just enjoy it!

#AceRecipeNews

A perfect way to start a day of healthy eating. And who would have thought that a bowl of oatmeal could provide over half of the daily value for those hard-to-find omega-3 fatty acids!

Perfect Oatmeal

Perfect Oatmeal

Prep and Cook Time: 15 minutes

Ingredients:

  • 2-1/4 cups water
  • dash salt
  • 1 cup regular rolled oats
  • 1/2 tsp cinnamon
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1 TBS ground flaxseeds
  • 1 TBS blackstrap molasses
  • 1 cup milk or dairy-free milk alternative

Directions:

  1. Combine the water and salt in a small saucepan and turn the heat to high.
  2. When the water boils, turn the heat to low, add oatmeal, and cook, stirring, until the water is just absorbed, about 5 minutes. Add cinnamon, cranberries, walnuts, and flaxseeds. Stir, cover the pan, and turn off heat. Let set for 5 minutes. Serve with milk and molasses.

Serves 2

Printer Friendly Version of Perfect Oatmeal

In-Depth Nutritional Profile for Perfect Oatmeal

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#Chefs-tip ” Benefits of Broccoli”


English: Broccoli Deutsch: Broccoli

English: Broccoli Deutsch: Broccoli (Photo credit: Wikipedia)

#AceFoodNews says one of the most under estimated foods on this planet for both its goodness and healing properties is Broccoli.

Did you know that broccoli is one of a small number of vegetables that contribute to a significant reduction in heart disease? Of the more than 100,000 individuals who participated in seven prospective studies, those whose diets most frequently included broccoli, tea, onions and apples (foods all rich in flavonoids) benefited with a 20% reduction in their risk of heart disease! Flavonoids (or bio-flavonoids) (from the Latin word flavus meaning yellow, their colour in nature) are a class of plant secondary metabolites. Flavonoids were referred to as Vitamin P [1] (probably because of the effect they had on the permeability of vascular capillaries) from the mid-1930s to early 50s, but the term has since fallen out of use.are an amazing array of more than 6,000 plant nutrients found in fruits and vegetables that not only provide them with much of their beautiful colour, but are associated with their many health benefits.

English: Fractal form of a Romanesco broccoli

English: Fractal form of a Romanesco broccoli (Photo credit: Wikipedia)

also contains health-promoting Organosulfur compounds are organic compounds that contain sulfur.[compounds, which help activate and stabilize the body’s antioxidant and detoxification mechanisms. Other sulfur compounds, which are produced as a result of cutting, chewing or digesting broccoli, increase the liver’s ability to produce enzymes that neutralize potentially toxic, cancer-promoting substances. Letting your broccoli sit for 5-10 minutes after cutting (before cooking) will enhance the transformation of some of these sulfur compounds into their active forms and further increase the health benefits broccoli delivers to you.

#AceRecipeNews Courtesy of W.H Foods – 5-Minute Healthy Steamed Broccoli
Recipe of the Weekview recipe …

#Chefs-tip of the Week:
Why I should eat the stems and leaves of broccoli

The Latest News About Broccoli
Broccoli can help prevent three metabolic problems in the body: (1) chronic inflammation (2) oxidative stress and (3) inadequate detoxification.The Latest News About Broccoli.

#AceHealthNews 

 

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” Twelve Night Cake”


#AceFoodNews says bake a historical recipe of a “Twelve Night Cake” from the days of yore, to complete your #ChristmasFayre and ending your festivities on the 12th Evening in preparation for the 6th January and commencing the “Day of Epiphany” 

Twelfth Night Cake Recipes

Bake A Historical Epiphany Cake

Twelfth Night Cake For Celebrating Epiphany Festivities

Properly celebrate Epiphany by using these authentic Twelfth Night cake recipes to make exquisitely decorated Twelfth cakes. The festival of Epiphany to celebrate the manifestation of the Christ to the Magi, or wise men, occurs on January 6th, the twelfth day after Christmas.

From the Medieval Era to about the mid 1800s, Epiphany or Twelfth Night was celebrated more than Christmas Day in England. It was a traditional time for extinguishing the yule log and the partaking of Wassail.

As a climax to the various festivities, an ornate Twelfth Night cake was prepared and ceremoniously served at the evening feast of Twelfth Night. Whoever found the lucky, baked-in bean was declared king for the day.

Other traditionally symbolic items to be found in the rich, dense fruitcake might be a pea (for the queen), a clove (for the villain), a rag (for the tart), and a twig (for the fool).

Now, thanks to these old-fashioned Christmas dessert recipes, you can introduce this enjoyable, age-old tradition to your holiday gathering.

Rich-Tasting Twelfth Night Cake Recipes

This authentic Twelfth cake recipe was once used commercially by the renowned English confectionery cook, Robert Wells of Scarborough. It is curated from “The Bread and Biscuit Baker’s and Sugar-Boiler’s Assistant” by Robert Wells, published by Crosby Lockwood and Son, London, in 1890.

Twelfth Night Cake:

1-1/4 lb of flour, 1 lb 2 oz of butter, 1 lb of moist sugar, 4 lb of currants, 1-1/2 lb of mixed peel, 2 nutmegs grated, 1/2 oz ground cinnamon, 10 eggs, 1/2 lb blanched sweet almonds cut in halves, and a wineglassful of brandy.

London Way of mixing Cakes:

Weigh down the flour and sugar on a clean smooth table, make a hole in it, and bank it well up; in this hole put your eggs; cream the butter in an earthenware pan; then add to the flour and sugar the eggs and butter; mix all together and beat up well with both hands. You may work it up this way as light as a feather; then add the currants, spices, etc.

In olden times, a bean and a pea were introduced into the cake to determine who should be the king and queen of the evening festivities.

Icing Recipe For Twelfth Cakes, Bride Cakes, Etc.

To make this take 2 lb of finely powdered icing sugar (first having an earthenware pan made warm), put in six fresh whites of eggs, and immediately whisk them, and as quickly as possible, until quite stiff; then add the sugar by degrees, whisking all the time. As soon as it appears light cease whisking, and beat it well with the spatter until you have put in all the sugar. A little tartaric acid or lemon juice may be added towards the end of the mixing.

To know when it is sufficiently beaten, take up a little on the spatter and let it drop into the basin again. If it keeps its shape it is ready; if it runs it is either beaten too little or requires more sugar.

Parkinson’s Twelfth Night Cake Recipe

This old-fashioned recipe for what was sometimes called an Epiphany cake is curated from “The Complete Confectioner, Pastry-Cook, and Baker” by Eleanor Parkinson, published by J. B. Lippincott & Co., Philadelphia, in 1864.

Rich Twelfth, Pound Cakes, Or Bridle Cakes:

Butter two pounds twelve ounces, sugar one pound twelve ounces, currants five pounds, citron one pound and a-half, almonds six ounces; nutmegs, mace, and cinnamon, of equal parts, in powder, two ounces; eggs twenty, brandy half a pint — these proportions allow for the cake being iced.

If more sugar is preferred, the quantity must be the same as the butter; but less is used in this instance, that the cake may be light, and also to allow for the fruit, which would make it too sweet. Double the quantity of almonds may be used if required, as some persons prefer more.

Warm a smooth pan, large enough for the mixture; put in the butter, and reduce it to a fine cream, by working it about the pan with your hand. In summer the pan need not be warmed, as it can be reduced to a cream without; but in the winter keep the mixture as warm as possible, without oiling the butter. Add the sugar and mix it well with the butter, until it becomes white and feels light in the hand.

Break in two or three eggs at a time, and work the mixture well, before any more is added. Continue doing this until they are all used and it becomes light; then add the spirit, currants, peel, spice, and almonds, some or most of these being previously cut in thin slices, the peel having also been cut into small thin strips and bits. When these are incorporated, mix in the flour lightly; put it in a hoop with paper over the bottom and round the sides, and placed on a baking plate.

Large cakes require three or four pieces of stiff paper round the sides; and if the cake is very large, a pipe or funnel, made either of stiff paper or tin, and well buttered, should be put in the center, and the mixture placed round it; this is to allow the middle of the cake to be well-baked, otherwise, the edge would be burnt two or three inches deep before it could be properly done.

Place the tin plates containing the cake on another, the surface of which is covered an inch or two thick with sawdust or fine ashes to protect the bottom. Bake it in an oven at a moderate heat. The time required to bake it will depend on the state of the oven and the size of the cake.

When the cake is cold, proceed to ice it. (See icings for cakes below.) Wedding Cakes have generally, first, a coating on the top of almond icing; when this is dry, the sides and top are covered with royal or white icing. Fix on any gum paste or other ornaments whilst it is wet; and when dry, ornament it with piping, orange blossoms, ribbon, etc.; the surface and sides are often covered with small knobs of white sugar candy whilst the icing is wet.

Twelfth Cakes are iced with white or colored icing, and decorated with gum paste, plaster ornaments, piping paste, rings, knots, and fancy papers, etc., and piped.

Icing Recipe For Twelfth Night Cakes

Pound, and sift some treble-refined sugar through a fine sieve, and put it into an earthen pan, which must be free from grease; to each pound of sifted sugar add the whites of three eggs, or sufficient to make it into a paste of a moderate consistence, then with a wooden spoon or spatula beat it well, using a little lemon juice occasionally, and more white of egg if you find that it will bear it without making it too thin, until you have a nice light icing, which will hang to the sides of the pan and spoon; or, if it is dropped from the spoon, it should remain on the top without speedily losing the form it assumed.

A pan of icing, when well beat and finished, should contain as much again in bulk as it was at the commencement: use sufficient lemon juice to give the icing a slight acid, or it will scale off the cake in large pieces when it is cut.

Easy Twelfth Night Cake Recipe:

This historic recipe is curated from the book “Mrs. Goodfellow’s Cookery As It Should Be” by Mrs. Elizabeth Goodfellow, published by T. B. Peterson & Brothers, Philadelphia, in 1865.

Cream two pounds of butter and two pounds of sifted loaf sugar; take one large nutmeg grated, half an ounce of ground allspice, one teaspoonful of ground cinnamon, the same of ginger, the same of coriander seeds, and one wineglass of brandy; mix these well, then beat very light eighteen eggs; cut into thin slices half a pound of citron, and the grated rind of two lemons; beat this for at least half an hour until perfectly light; line the pan with buttered white paper, and bake in rather slow heat for four hours: when nearly cold, ice it as directed.

The Epiphany of the Magi

Illustration of Madonna and Child

Now when Jesus was born in Bethlehem of Judaea in the days of Herod, the king, behold, there came wise men from the east to Jerusalem, saying, “Where is he that is born King of the Jews? For we have seen his star in the east, and are come to worship him.”

And when they were come into the house, they saw the young child with Mary, his mother, and fell down, and worshipped him; and when they had opened their treasures, they presented unto him gifts: gold, frankincense, and myrrh. —Book of Matthew 2: 1-2, 11

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#AceRecipeNews says Observe the traditional twelve days of Christmas at your house this year by celebrating Epiphany on January 6th, with a special cake made using these authentic Twelfth Night cake recipes.

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Rosca de Reyes (Kings’ Ring)


#AceFoodNews says found this and just had to post to my readers this recipe as we reach towards “Epiphany” called “Rosca De Reyes {kings Ring} but l am told it carries a beware – this is ” Beware, enjoying a slice of Rosca de Reyes carries with it a potential responsibility. Whomever finds a baby Jesus in the Rosca de Reyes must take it to the nearest church on February 2 (Día de la Candelaria). The finder of the Niño Dios (baby doll) has the responsibility to take the family as well to church and celebrate the presentation of Jesus in the Temple. According to the Jewish tradition, an infant is presented to God in the temple 40 days after his birth. Día de la Candelaria on February 2 means the Light of Christ presented to God. Nowadays, the people who get the figurines in their piece of the cake usually agree to make a party on February 2, and to provide the guests with tamales and atole. Once again, the combination of different religious practices creates another celebration. #chefs-tips

Galván Real Estate and Services

Image  A delicious and airy bread that is slightly sweet and topped with dried fruit, crumb topping and sugar. There are a couple plastic baby Jesus dolls hidden inside and tradition says that whoever finds it has to prepare the next holiday fiesta.

The bread is associated with the festival of Epiphany (January 6th) in the Christmas season. Catholic tradition states that the journey of the three kings to Bethlehem took twelve days (the Twelve Days of Christmas), and that they arrived to honor the Christ Child on Epiphany. The equation is 12 days after the birth of Christ. This is also the traditional day for children to receive their holiday gifts in some countries. Today many children receive gifts on Christmas and on Three Kings Days. This is one time when the merger of holiday celebrations is a bonus for the children of Mexico.

Beware, enjoying a slice of…

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