![]() |
Buñuelos de viento (Nun's Farts) |
Saturday, October 31, 2020
Recipes for All Saints Day & Day of the Dead - Buñuelos de viento (Nun's Farts)
Recipes for All Saints Day & Day of the Dead - Buñuelos de manzana (Apple Fritters)
![]() |
Buñuelos de manzana (Apple Fritters) |
Recipes for All Saints Day & Day of the Dead - Rosquetes al ron (Rum Donuts)
![]() |
Rosquetes al ron (Rum Donuts) |
Recipes for All Saints Day & Day of the Dead - Yemas de Santa Teresa (Candied Egg Yolks)
![]() |
Yemas de Santa Teresa (Candied Egg Yolks) Tamorlan, CC BY 3.0, via Wikimedia Commons |
1 glass of water
250 grams of sugar
12 egg yolks
Icing sugar
4 tablespoons of milk
2 small teaspoons cornstarch
Method:
Friday, October 30, 2020
The Tenerife Island Corporation has made more than one hundred places available to accommodate tourists affected by Covid-19
![]() |
ITER Bioclimatic Houses |
The Canary Islands approve a "pioneering" decree that requires tourists to provide a negative Covid test to stay on the islands
Recipes for All Saints Day & Day of the Dead - Bizcocho de calabaza (Pumpkin cake)
![]() |
Bizcocho de calabaza (Pumpkin cake) |
Continuing with the seasonal recipes from the Mercado de La Laguna (La Laguna Municipal Market) (Via La Laguna Ahora), in October pumpkin season begins. The market's greengrocers are filled with this vegetable in various shapes, colors and sizes, one of the best known and most consumed being the typical round, flattened and orange pumpkin, symbol of a very autumnal festival; Halloween, All Saints and Day of the Dead. Pumpkin pulp has many uses in the kitchen. Despite being vegetables, they are not only used in savory dishes, the texture and sweet touch of the flesh of the pumpkin, makes it also used, as with carrots, to make cakes and all kind of sweets and desserts.
Ingredients:
1 1/2 kg pumpkin
1 teaspoon of salt
2 cinnamon sticks
1 small can of condensed milk
1 can of normal milk (measure with the condensed milk can)
1 can of sugar (ditto above)
1 can of normal flour (ditto above)
less than half of the can of refined oil
1 sachet of yeast
4 eggs
1 lemon
1 tablespoon butter
flour for the mold, icing sugar to decorate.
Method:
Cook the pumpkin with the salt and cinnamon until it is soft. Drain it well, remove the skin and reserve the flesh.
Grate the lemon and reserve. Mix the condensed milk, the normal milk, the sugar, the flour together with the yeast. Add the eggs one at a time, continuing to beat. Add the lemon zest and the crushed pumpkin. Mix everything together well.
Spread a baking pan with butter and sprinkle with flour. Pour the mixture into the container and bake in the oven, preheated, at 160º, for an hour.
When cool, sprinkle with icing sugar.
Recetas típicas del Día de Todos los Santos: Bizcocho de calabaza
Isle of Tenerife Rally Without Spectators
![]() |
Presentation of the 46th Isle of Tenerife Rally |
Tapas Route in Santiago del Teide
![]() |
Tapas Route in Santiago del Teide |
Thursday, October 29, 2020
Fourth Maid of Honour to the Carnival Queen in Santa Cruz de Tenerife 2020
![]() |
Fourth Maid of Honour: Elisabeth Ledesma Laker |
Fourth Maid of Honour to the Carnival Queen in Santa Cruz de Tenerife 2020 was Elisabeth Ledesma Laker con el diseño ‘Estas cuatro palabras’ (These four words) by Santi Castro, representing Centro Comercial Añaza Carrefour.
There will be no Carnival in Santa Cruz de Tenerife in 2021, although the City Council is working with the Carnival groups in the design of some activities that can maintain the spirit of the festivities during the weeks in which it should have been celebrated.
Elisabeth Ledesma Laker | Gala Reina Adulta | S/C Tenerife 2020
Recipes for All Saints Day & Day of the Dead - Buñuelos de almendra (Almond fritters)
![]() |
Buñuelos de almendra (Almond fritters) |
Buñuelos (fritters), like many traditional desserts in Spain, these are of Jewish heritage. The Sephardic Jews made fried buns with wheat flour, which they called bimuelos as early as the 10th century to celebrate Hanukkah, they were not identical to those we know today, but very similar. Christians adopted this dessert for this date, November 1.
Wednesday, October 28, 2020
Nine Canarian words that come from English
![]() |
Naife canario Teknad / CC BY-SA |
Papas autodate, chinegua…
Cotufas y queques
Foniles y naifes
Chonis y cambulloneros
Perder la guagua
Recipes for All Saints Day & Day of the Dead - Panellets sweets for All Saints Day
![]() |
Assortment of Panellets traditional dessert for All Saints Day Mutari 15:57, 30 October 2007 (UTC), Public domain, via Wikimedia Commons |
Panellets (literally 'little loaves') are another traditional sweet for All Saints Day, most typically of Catalonia, but they are more likely of Arab origin, given the ingredients used. This recipe has been shared by the Mercado Municipal De La Laguna (La Laguna Municipal Market) via La Laguna Ahora. The most popular are the panellets covered with pine nuts, consisting of marzipan rolled in pine nuts and varnished with egg.
To make the first batch of Panellets:
The ingredients: ½ kilo of raw ground almonds, ½ kilo of sugar, 250 grams of stewed potatoes, grated rind of a lemon, 2 whole eggs and a yolk. For the varieties of panellets; 150 grams of pine nuts, 150 grams of chopped almonds and 125 grams of grated coconut.
Preparation
Cook the potato with its skin, peel it once cooked and let it cool. Mash it with a fork and mix it well with the sugar, then add the ground almonds, the lemon zest and mix well.
Separate the yolk of two eggs from the whites, reserve these and pour the yolks into the previous mixture, stirring so that all the ingredients are mixed. Put the chopped almond, pine nuts and a third of the coconut on small plates separately.
Start to make balls and reserve a third of the dough to mix it with the rest of the grated coconut. The rest, roll them first in the egg white and then one batch the pine nuts one and the other in the almonds. Put the panellets on the baking tray covered with greaseproof paper or foil and a little flour.
Preheat the oven to 170º C. Continue with the preparation of the panellets, form balls with the coconut dough and roll them in the grated coconut, also place them on the tray.
To finish, brush the surface of the pine nut and almond panellets with egg yolk and they are ready to bake for 10-12 minutes, check and remove them when they have browned.
Here are some more variations to try:
Hazelnut
The same mixture must be made as with the lemon panellet. Introduce 1 hazelnut in the center of each panellet. Bake at a high temperature, 240ºC.
Almond
The same system is used as with the pine nut panellets, although the shape they are given is similar to that of a small croquette. Logically we must substitute the pine nuts for almonds in the paste. The cooking time is a little shorter.
Coffee
Starting with the basic marzipan, add ground coffee until it is brown. The intensity of the flavor depends on our taste, it is convenient to try the mixture until determining the correct measure. Soluble coffee can be substituted for coffee extract, although the flavor is better with ground coffee, it is also more natural and aromatic.
Make small portions in the form of croquette. It should be coated with a lot of powdered sugar, the more the better. Cook at a high temperature of 240 ºC.
Mushrooms
For the preparation of the mushrooms we use another marzipan mixture, which is called rough marzipan, since it is much harder, 50% almond, and does not contain water in the kneading. Form small round balls and then press the center with the cap on the neck of a glass bottle. This bottle must be well floured to prevent the piece from sticking.
After forming the mushroom, they should be left to rest for 24 hours. Brush only with egg yolk and give it them quick and strong bake, just enough to dry. Once baked and once cold, wet the tip of the mushroom with gelatin. Coat the tip with a chocolate chip.
Chocolate
Start with the base marzipan and add chocolate to the mixture until the color is similar to the coffee panellet. Make the same shape in the form of croquette, only in this case make a small groove in the dough, to later fill with chocolate coating.
Cook the panellets, sprinkle them with icing sugar abundantly, and as indicated above, fill the grooves with tempered chocolate.
Cherry
Make balls the size of pine nut panellets, and place 1 well-drained candied cherry in the center. The pieces are then coated in granulated sugar. Bake at a high temperature, 240ºC.
Coconut
Starting from the base marzipan, add 300 gr. of desiccated coconut for each kilo of marzipan. The shape that is given to the coconut panellet is made by pinching the dough, approximately it should be about 30 grams. If possible, it is preferable to place the "pinches" on wafer paper cut to the appropriate diameter, if not, spread them on greaseproof paper.
Sprinkle with plenty of icing sugar before baking the pieces. Bake at a high temperature of 240 ºC.
Strawberry
A small piece of strawberry pulp is added to the base marzipan, plus a little coloring to reinforce the color. The process is exactly the same as the rose pink panellet.
Marron Glacé
Add Marron Glacé (candied chestnut) paste to a marzipan base (proportions to taste), to obtain a chestnut color in the mixture. Make small balls and roll them in granulated sugar. Before baking form a small hole. Bake at a high temperature, 240ºC. After cooking and once the pieces are cold, fill the hole with more candied chestnut paste.
Quince
Add about 100 gr of ground almonds to each kilo of marzipan base. Form long bars as if they were churros. Slit down the length of the bars with a knife to access the interior and fill this center with candied quince. Close and stretch "the churro" again.
Coat with plenty of sugar and mark small incisions in each of the bars. Freeze the dough to be able to cut it and once cold, cut pieces of about 30 gr. each. Bake at a high temperature, 240ºC.
Lemon
Lemon essential oil and zest should be added to the base marzipan, or just the extract. Rolled 30 gr pieces in plenty of sugar. Bake at a high temperature, 240ºC.
Pine nuts
Add a little lemon zest or extract to the base marzipan. Form small balls of about 25 gr. Have a generous quantity of pine nuts, which should be soaked in a little water and an egg. Coat the marzipan base with abundant pine nuts, leaving no gap. Spread the panellets on a baking tray lined with parchment paper. Brush with egg yolk and bake at high temperature (240 ªC) until golden.
Rose
Pink panellets are made by adding pink coloring to the base marzipan plus a little rose water. Form round balls and coat with plenty of icing sugar. Bake at a high temperature, 240ºC.
Tuesday, October 27, 2020
Recipes for All Saints Day & Day of the Dead - Huesos de santo rellenos con yema (Saint's bones stuffed with egg yolk)
![]() |
Huesos de santo rellenos con yema (Saint's bones stuffed with egg yolk) Image: Tamorlan, CC BY 3.0, via Wikimedia Commons |
Titsa reduces the minimum amount required to recharge the Ten + card to two euros
Transportes Interurbanos de Tenerife (Titsa), bus company, has announced the reduction of the minimum amount to recharge the Ten + cards at stations and interchanges, as well as in the network of more than 500 kiosks throughout the island to just two euros.
Vice president and councilor of Mobility of the Cabildo (Tenerife Island Corporation), Enrique Arriaga, explained that this measure is intended to make public transport more affordable and to promote public transport among the inhabitants of the island, especially among those who use it very occasionally. "With this measure, users will be able to recharge the amount they will need to travel, which encourages the use of the bus and decongests the island roads".
Manager of Titsa, José Alberto León, points out that this initiative aims to respond to the demands made by non-regular users, “who were not motivated to recharge the previous minimum of 5 euros, as they would only use part of that and the rest of the recharged amount remained on the card, which penalises them for use of the bus”.
In addition to the aforementioned points of sale, the company has machines for selling, recharging and checking the balance at the Santa Cruz de Tenerife and La Laguna interchanges, as well as at the Costa Adeje and Puerto de la Cruz stations and at the preferred stops in Los Cristianos and San Isidro.
Titsa rebaja a dos euros el importe mínimo de recarga de la tarjeta Ten+
Monday, October 26, 2020
Recipes for All Saints Day & Day of the Dead - Huesos de merengue (Meringue bones)
![]() |
Huesos de merengue (Meringue bones) |
We could not resist! La Laguna Ahora, as every year, offers a series of recipes for the celebration of All Saints Day from the Mercado Municipal De La Laguna (La Laguna Market). This is for these delightful Huesos de merengue (Meringue bones), which, they say, are very easy to prepare, perfect to serve on Halloween or at children's celebrations.
Ingredients:
6 egg whites
300 g of icing sugar
a pinch of salt
juice of half a lemon
Method:
With a whisk, whip the whites until stiff together with the salt and lemon juice. Then add the sugar little by little, continuing to beat.
Place the meringue in a piping bag with a large nozzle.
Place baking paper on a tray and pipe the meringue, shaping it into a bone. Shape it in a single movement: start at one end of the bone, work through the elongated part, and finish at the other end. In this way, you will prevent them from breaking.
Bake in the preheated oven at 100ºC for approximately 1 hour, until the meringue is dry and dull. Allow to cool and serve.
Recetas típicas del Todos los Santos y Fieles Difuntos: Huesos de merengue
TIP: You can serve the meringue bones with a little strawberry or berry jam on top, imitating blood.
Día del Carmen will replace Shrove Tuesday as a holiday in Santa Cruz de Tenerife
![]() |
Procession of the Virgen del Carmen in Santa Cruz de Tenerife |
Friday, October 23, 2020
Buenavista celebrates festivities for Virgin of Los Remedios adapted to the pandemic
Buenavista' square dressed for fiestas some years ago |
Buenavista del Norte is celebrating its festivities by adapting the format to the restrictions imposed by the coronavirus pandemic. The Councilor for Culture and Festivities, Ángeles González (CC), points out that "for the municipality the month of October is for meeting, for enthusiasm and faith in our patron, the Virgin of Los Remedios, for this reason we wanted to develop a program that complies with the strictest health security protocols ".
The events, which began on the 15th, include exhibitions, concerts, religious events and festivals with limited capacity. This weekend the exhibition 'The memory of our fiestas' will open; a concert with Chago Melián will be held; there is eucaristía de vísperas (Evensong), and a fireworks display by the Toste Brothers. On Sunday 25, the big day, the bishop will officiate the Eucharist and, in addition, the Art Festival will be held.
Buenavista celebra unas fiestas patronales adaptadas a la pandemia
Thursday, October 22, 2020
Comparsa Tropicana 2020
![]() |
Comparsa Tropicana 2020 |
The comparsa groups epitomise the spirit of carnival with all they impart in their 'colour, joy and rhythm [...] with exuberant costumes and sonorous drums.' Comparsa, Tropicana were in third place for interpretation at the Comparsas Contest in 2020.
There will be no Carnival in Santa Cruz de Tenerife in 2021, although the City Council is working with the Carnival groups in the design of some activities that can maintain the spirit of the festivities during the weeks in which it should have been celebrated.
Tropicana | Comparsas Adultas | S/C Tenerife 2020
Wednesday, October 21, 2020
Carnivals of the World: Cologne Carnival
![]() |
Image by Rena Limberger from Pixabay |
Tuesday, October 20, 2020
Shrove Tuesday will not be a holiday in Santa Cruz, plus plans for Christmas & Los Reyes
![]() |
Carnival Main Parade on Shrove Tuesday 2020 |
CHRISTMAS AND THE THREE KINGS
Monday, October 19, 2020
Hospital Universitario de Canarias Identifies Genes Associated With COVID Deaths
![]() |
Hospital Universitario de Canarias Mataparda, CC BY 3.0, via Wikimedia Commons |
Taste San Miguel De Abona Tapas Route
![]() |
Taste San Miguel De Abona |
![]() |
Tapas Route |
Saturday, October 17, 2020
Queues in Santa Cruz to pick up a bag of food - how one charity is dealing with COVID-19
![]() |
África Fuentes and volunteers. Image: AAVV Sociocultural García Escámez ONG |
Friday, October 16, 2020
Pinolere Crafts Fair 2020 The Hidden Smile
![]() |
Pinolere Artisan Fair and Canarian Cheese Fair 2020 |
Thursday, October 15, 2020
Second Maid of Honour to the Junior Carnival Queen in Santa Cruz de Tenerife 2020
![]() |
Second Maid of Honour |
Second Maid of Honour to the Junior Carnival Queen in Santa Cruz 2020 is María Eugenia Meza Barbuzano, with a design entitled, ‘Mil historias’ (A thousant stories) designed by Sedomir Rodríguez de la Sierra, representing Tomás Meza Clínica Dental.
There will be no Carnival in Santa Cruz de Tenerife in 2021, although the City Council is working with the Carnival groups in the design of some activities that can maintain the spirit of the festivities during the weeks in which it should have been celebrated.
María Eugenia Meza Barbuzano | Gala Reina Infantil | S/C Tenerife 2020