Gibraltar is a tiny country, nevertheless it has its own cuisine that is influenced by nearby countries and the multicultural community that lives on the peninsula.
| Calentita |
Another interesting recipe involving chickpeas. It is sort of a snack food or appetizer made of just chickpea flour, water, salt and black pepper. Extremely easy to make; however, it is tastier if eaten immediately, while still hot. When it cools it loses its soft texture and becomes a little too bland. |
| Rosto |
Rosto is basically a pasta with meat sauce dish. It is quite tasty and satisfying. Alex and Matthew were very pleased with the taste and each took seconds. There were no unfamiliar ingredients in this dish at all. I’m not sure that I’ll make exactly the same recipe again but it could be a good base recipe for this type of dish. |
| Sweet Bread Pudding |
And for the pièce de résistance, I had a sweet bread pudding. Yummy! Everybody’s absolute favorite (except Eugene, who didn’t taste anything from Gibraltar cuisine but was eating his buckwheat cereal). Alex didn’t even wait for me to go to bed to have the leftovers, he ate all he could and when he couldn’t eat anymore he fished out all raisins from the pudding. I love my husband for his creative eating! Ingredients
Soak the bread in milk for about 15 – 20 minutes or until well soaked. Drain well. In a large bowl, mix together butter, custard powder, eggs, sugar, raisins and vanilla essence. Arrange bread in a well greased backing dish and sprinkle the nutmeg over. Bake in a 350F oven until you stick a knife in and it comes out clean, about 30 – 40 minutes. |