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COVID-19 CORONAVIRUS PANDEMIC

Festivals in Tenerife and other large gatherings are still not able to be held with social distancing and other restrictions still in force. Events listed here, therefore, are subject to cancellation or change without notice. Such circumstances are beyond our control.

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Saturday, October 31, 2020

Buñuelos de viento (Nun's Farts)

Buñuelos de viento (Nun's Farts)

Buñuelos de viento, literally 'wind fritters', are also also euphemized as nun's puffs and, seemingly got the designation because they are light as air. In this season full of chestnuts and pumpkins you mustn't miss this recipe (a bit more involved, but worth it), a classic dessert for the celebration of All Saints Day, on November 1.

Ingredients:

For the vanilla cream filling:
4 yolks
100 g. sugar
50 g. cornstarch (fine corn flour)
1/2 liter of whole milk
50 g. of butter
1 vanilla bean or a teaspoon of vanilla essence
the zest of a lemon
1 cinnamon stick

For the fritters:
50g butter
3 eggs
1 glass of about 300 ml of water
150 ml whole milk
3 tablespoons of sugar
1/2 teaspoon salt (5 g)
300 g of flour
10 g of baking powder 
The zest of half an orange
1/2 l of mild oil for frying

To decorate the fritters: 
Sugar and cinnamon powder (to taste)

Custard
The first thing is to prepare the ingredients with which we are going to flavor the milk. Wash the lemon and grate the zest finely. Open the vanilla pod and remove the seeds and reserve to add later to the milk. Measure a glass of milk and reserve it. Heat the rest of the milk in a saucepan over medium heat almost to the boiling point. Lower the temperature and remove from the heat, add the vanilla seeds, the lemon zest and the cinnamon stick split in half. Allow everything to rest, allowing the milk to be infused with the flavours for 10 minutes.

Mix the cornstarch in a glass of warm milk until it has no lumps, if necessary in a blender. Separate the egg yolks from the whites. Beat the yolks in a bowl with the sugar until frothy. Add the glass of milk with the dissolved cornstarch. Beat again until there are no lumps. Reserve. Strain the infused milk and add it back to the saucepan, heat to medium and add the cream from the previous step, adding it little by little and mixing continuously until it thickens. Do not allow to boil. It is very important not to stop stirring as it can burn or stick to the pan. The secret, as in almost all recipes, is to be patient. Add the butter to give it a shiny finish. Allow to cool completely and start with the dough for the fritters.

Dough
Start by preparing the ingredients, wash the orange and grate the zest from half of it and reserve. Sift the flour, add a teaspoon of baking powder, mix well and reserve. Place a pan with the glass of water, the whole milk, the diced butter, the orange zest, the sugar and the salt over medium heat. As soon as it starts to boil, remove. Mix well with a whisk. 

Add the sifted flour with the baking powder in one go and return to the heat. Stir with a wooden spoon until you get a homogeneous dough, a smooth cream without lumps. If you see a lump of flour, don't worry, it will gradually disappear. In the end it will be like a compact ball, detached from the walls of the pan until it seems that it is completely dry. Turn off the heat and remove the pan. Let it cool for a few minutes before adding the eggs.

Add the eggs one by one, stirring each one in fully before adding the next.

Frying and final presentation
Heat a pan with plenty of oil (sunflower or mild olive) over medium heat. Form the fritter balls with the help of two spoons. The difficulty of this dessert is in the temperature of the oil. If it is not hot enough, the dough falls to the bottom and it must be ensured that it remains afloat. But if it is too hot, a dry crust forms that prevents it from puffing up. Also, if the oil is very hot, they will brown very quickly and will remain raw inside. It requires trial and error.

Fry in batches as they will double in size. When they're golden, remove the fritters to an absorbent paper. Cool slightly, then bathe with sugar and cinnamon. They would be perfect as they are, but to finish, fill them with the pastry cream or your favorite filling.



Buñuelos de viento rellenos

Buñuelos de manzana (Apple Fritters)

Buñuelos de manzana (Apple Fritters)

Finding the origin of these fritters is not an easy task, since some think that it derives from the word "puñuelo" a kind of ball that the Romans kneaded with their fists, while others believe that the word comes from the French "beignet", but we know that most of the sweets have an Arab origin and almost certainly these fritters have that origin. A favorite dessert of the Moors in Granada at the time were the honey water fritters, this delicacy was fried in oil and later bathed in boiling honey. Recipes for buñuelos have been found in Spain since the 16th century, they have had and still have a great gastronomic tradition in the country. 

Ingredients:

3 red apples
2 eggs
the juice of a lemon
1 glass of olive oil
1 glass of milk
200 grams of flour
70 grams of sugar
1 tablespoon of icing sugar
salt

Method:

Separate the yolks from the whites, reserve the latter and beat the yolks in a bowl with the sugar, flour, a pinch of salt and milk until you get a homogeneous paste, then leave the bowl in the fridge for half an hour.

Without peeling the apples, cut them into slices of about a centimeter, having removed the core and sprinkle them with the lemon juice so that they do not turn brown. Now whisk the egg whites until stiff and then fold it to the paste that you prepared before.

Dip the apple slices in this batter and fry them in a pan with very hot oil. 

Place the fritters on a plate and sprinkle with icing sugar.

Rosquetes al ron (Rum Donuts)

Rosquetes al ron (Rum Donuts)

We don't think we need any further description to sell these delicacies, which are again offered to us for All Saints Day by the Mercado de La Laguna (La Laguna Market). 

Ingredients:

2 egg yolks
1 tablespoon of oil
1 tablespoon of rum
2 tablespoons sugar
flour

In a bowl, combine the egg yolks, oil, rum and sugar, beating everything together very well. Add flour, until well combined, stirring. Place the dough on a surface, previously dusted with flour, and knead until it no longer sticks. Form the rings with tablespoon sized pieces of dough. They are then cooked in water; the proof that they are done is that they rise to the surface. Then they are then removed, drained and then fried in oil over low heat. Finally, dust the rosquetes with flour, then sugar, because sugar alone does not grip.

Yemas de Santa Teresa (Candied Egg Yolks)

Yemas de Santa Teresa (Candied Egg Yolks) Tamorlan, CC BY 3.0, via Wikimedia Commons

Continuing the recipes for typical sweets for All Saints Day, presented by the the Mercado de La Laguna (La Laguna Municipal Market) (Via La Laguna Ahora), Yemas de Santa Teresa (Yolks of Saint Theresa or Candied Egg Yolks) are also known among the delicacies made by the Hermanas Pobres de Santa Clara (The Poor Nuns of Santa Clara).

Ingredients:

1 glass of water
250 grams of sugar
12 egg yolks
Icing sugar
4 tablespoons of milk
2 small teaspoons cornstarch

Method:

Make the syrup with the water and the sugar. 

Dilute the cornstarch in the milk and combine with the 12 eggs.

When the syrup is at its point, remove from the heat and add it to the eggs little by little while stirring. Place on the heat and stir continuously, wait for it to thicken then remove from the heat, allow to cool in a dish, protected with film so that it does not form a crust.

Once cold, make small balls, place them in small candy cases and dust with icing sugar.

If you wish, before putting them in the cases, place them in the oven for a few minutes.

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 Cabildo de Tenerife (Island Corporation) has made available to the Ministry of Health of the Government of the Canary Islands the more than one hundred places of the bioclimatic houses that are part of the Technological Institute of Renewable Energies (ITER) with the aim of welcoming, if necessary, tourists that could be affected by asymptomatic COVID-19 during their stay on the island.

The president of the island institution, Pedro Martín, has assured that the corporation has enabled a protocol for the 24 homes, with compliance with the measures established by the health authorities, and trusts the collaboration of the hotel management to be able to welcome tourists who test positive.

It specifies that the use of the dwellings will occur only in those cases in which the Ministry of Health so stipulates. "... for people who have tested positive and have no symptoms". "While they are housed, the relevant Covid protocols will be carried out in reference to cleaning and disinfection, waste collection or delivery of goods or food," he specified.

Martín explained that those people who are housed will have a bed equipped with sheets, towels and replacements for them; laundry service every three days, perishable staples to prepare breakfasts and snacks, plus a catering service for lunch and dinner.

The reception of the people who stay in the houses will be done by official tourist guides who, in coordination with the Government of the Canary Islands, will welcome and contact them every day, know their condition and with the objective that they feel, taking into account the circumstances, covered by a person who speaks their language.

The Canary Islands approve a "pioneering" decree that requires tourists to provide a negative Covid test to stay on the islands

Canarian residents will have to prove they have not left the Canary Islands in the previous 15 days to avoid the test

Tourists must accept the rule when booking and have the 'Radar Covid' app on their mobile phone until 15 days after completing their trip.

The President of the Government of the Canary Islands, Ángel Víctor Torres, announced on Thursday that his Executive has approved a decree that he described as "pioneer" and that requires travelers who arrive in the Canary Islands to provide a negative COVID-19 test in order to access a tourist accommodation on the islands.

The test must have been carried out a maximum of 72 hours before arrival at the establishment, or upon arrival at the destination, and it will be the tourist accommodation, both hotels and holiday homes or apartments, who are responsible for ensuring compliance with this rule and executing its corresponding protocols.

The test includes national and international tourists and only exempts Canarian residents from the test who have not traveled outside the islands in the previous 15 days, as well as non-residents who can prove that they have been in the archipelago for at least that long. For both groups it will be sufficient in those cases to be verified with the presentation of a responsible declaration.

The President of the Canary Islands has also detailed that the text, which must be endorsed by the Parliament of the Canary Islands, will enter into force 10 days after its publication in the Official Gazette of the Canary Islands (BOC). (From 14 November.)

The test will be mandatory for all people over 6 years old.

The certificate may be presented in digital or paper format and it must contain the date and time of the test, the identity of the person tested, the authorized center responsible for the verification and the negative result.

The Minister of Tourism, Industry and Commerce of the Government of the Canary Islands, Yaiza Castilla, has remarked that 80 percent of all tourists who come to the islands spend the night in a regulated accommodation. "It is not the perfect formula", recognized the counselor, but "it is the only feasible one" within the "competencies" of the Canary Islands Government to guarantee "the protection" of the islands, "tourists and residents". "And for the economy of our islands that we have to try to activate as soon as possible," she added.

It will remain in force "until the health authority decrees its lack of necessity."

The text details extraordinary circumstances such as if the tourist arrives without a certificate at a time when the laboratory is not available to do the test, but shows his willingness to do it. In this scenario, the tourist will stay in his room until it is possible to take his test.

THE TOURIST MUST ACCEPT THE RULE WHEN BOOKING
The accommodation "must inform in advance that the conditions of access include this rule", "have the acceptance of the client" and offer information on the places where it is possible to take the test.

Castilla explained that if the tourist tests positive while in the Canary Islands, they will be referred to the public health system, which has the "only global insurance" that will allow tourists to be covered, which "reinforces" the islands "as a safe destination." 

The cost of coronavirus tests will "fall on tourists", although she acknowledged that "each company can do whatever it wants as a promotion."

The accommodations will have to collect the documentary material and have it "guarded at the disposal of the Canary Islands Health Service (SCS)" in case an "incident" occurs. Castilla also said that the regulatory text includes the obligation for tourists to install the mobile app 'Radar Covid', which they will have to have active until at least 15 days after their stay in the Canary Islands.


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

The Official Presentation of the 46th Rallye Orvecame Isla Tenerife - due to take place this weekend - has been held to the media and fans, although at the time of the presentation, the event was pending permission from the Ministry of Health of the Government of the Canary Islands. Organisers announced Wednesday that, "We have received from the Health Department of the Canary Islands Government the pre-authorization for the celebration of the 46th Rallye Orvecame Isla Tenerife WITHOUT PUBLIC." Since Tenerife is still at red alert for COVID-19 the event will have to be watched via the media and not in person.

On Friday, October 30, the administrative and technical verifications take place, then on Saturday 31st will be the day of the competition, with 9 timed sections, starting at 07:30, with the first car due to reach the finish line 12 hour later. There are 91 teams in total. 

And this edition has the largest number of female participants in the rally's history: 12 in total, 4 drivers and 8 co-drivers, thanks to an initiative to promote gender equality.



Rally Isla Tenerife 2019

Tapas Route in Santiago del Teide

Tapas Route in Santiago del Teide

The town hall of Santiago del Teide has launched Un Mar de Experiencias 2020 (A Sea of Experiences), which includes a Ruta de la Tapa (Tapas Route). This is the third annual edition of this gastronomic event, which runs from October 29 to November 22 and has a free taxi service each Thursday to Saturday between 7:00 p.m. and 11:00 p.m.

A total of 14 restaurants in the municipality will participate in this initiative offering different tapas or dishes at the price of € 3.50 including drinks. 

The participating establishments in this 2020 edition are: Restaurante El Patio, Restaurante Chinyero, Cafetería Tindaya, Cafetería Asturias, Pastelería El Paseo, Cappuccino María, Tasca Donde Tato, Pizzería Aldo´s Pizza, Restaurante Plaza, Tasca Juanito, Restaurante La Quinta, Pepi Vintage, Restaurante Pancho y Tapas y Más Tapas.

Interested persons will be able to obtain the brochures with a map and listings of the participating establishments, the name of the dish on offer, opening hours and addresses in the establishments that are part of the campaign, as well as from the municipal taxis, or it can be downloaded here (PDF). The taxi service will allow you to visit different establishments during the same day, not for going to a single restaurant.

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

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.

This recipe is for Buñuelos de almendra (Almond fritters), although there are many different varieties and fillings. In Spain the dessert recipes for All Saints, Carnival and Easter are among the best of the year, rivaling Christmas nougats and marzipan. 

Ingredients:

½ natural yogurt
3 tablespoons of honey
1 egg yolk
60 grams of softened butter
80 grams of flour
50 grams of chopped almonds
icing sugar and olive oil

Method:

To prepare the dough, mix the butter with the beaten yolk, the yogurt and a teaspoon of honey, stir until you get a homogeneous paste.

Add 80 grams of sifted flour to this dough, little by little and knead with your hands. If the dough is still sticky, add a little more flour. Wrap the dough in plastic wrap and let it rest for about two hours at room temperature.

Now prepare the filling, mix the almonds with the rest of the honey, stirring until they are amalgamated. 

Place the fritter dough on a floured work surface and roll it out thickly, cut out about twelve dough discs.

In each disc, place a small portion of the almond and honey mixture, then fold the edges over the filling, pressing carefully so that they are well sealed. Shape them into a ball with your hands and fry them in plenty of hot oil until evenly browned.

Place the fritters on kitchen paper to absorb the excess oil and sprinkle a little icing sugar. Allow to cool completely and finish by sprinkling a little more icing sugar on them when you serve them.

Wednesday, October 28, 2020

Nine Canarian words that come from English

Naife canario Teknad / CC BY-SA

Tourism is a recent phenomenon, but some parts of Spain had contact with foreigners long before the tourist boom. This is the case of the Canary Islands, whose strategic position in the Atlantic, between Europe, Africa and America, made it a mandatory refueling stop for ships for a long time. Among foreigners, the English stand out and the relationship has left its mark on the Spanish that Canarians speak every day, and there are several 'Canarianisms' whose English origin is still evident. English was not the "international language" that it is now, so is noticeable in its highly adapted phonetics to the local language.

Here some of the most curious words in the Spanish of the Canary Islands with an origin (sometimes surprising) in English.

Papas autodate, chinegua…


In the Canary Islands and Latin America potatoes are 'papas'. This word is not of English origin, but Quechua, and it was the peninsular Spaniards who changed the name of this tuber by crossing it with that of the batata (sweet potato) to become patatas (potatoes).

However, some varieties of Canarian potatoes do have names that derive from English. This is the case of autodate potatoes, a variety «white, elongated and highly esteemed to eat», according to the Dictionary of the Canary Academy of Language, and whose name comes from the English 'out of date', because that's what it said on the outside of the boxes!

Even more fun is the case of the quinegua potatoes or chinegua potatoes, which arrived in the Canary Islands from England during the reign of English King Edward VI. His name was deformed into the current one by it's pronunciation.

Cotufas y queques


When Canarians go to the cinema, they don't eat palomitas (popcorn). In the eastern islands (Lanzarote, Fuerteventura and Gran Canaria) these are called roscas, possibly because of the rounded shapes that the corn acquires when exploding. However, in the western islands (Tenerife, La Gomera, La Palma and El Hierro) they are called cotufas. The origin of this word is English: popcorn, before being cooked, is 'corn to fry'. (In the Canaries corn is known as millo (millet). This Canarianism is of Portuguese origin.)

Another Canarian food with an English name is the queque, a word used for all types of cakes in the Canary Islands and which derives from the English 'cake'. There is also the word bizcocho in Spanish. Don't ask for gateau, because that sounds like gato (cat)!

Foniles y naifes

The culinary is not the only semantic field with various Canarianisms coming from English. Curiously, one of the most typical elements of Canarian crafts is the naife, a knife with a characteristic shape and probable Spanish peninsular origin, but with an English name. 

Another tool that gets its name from English is the fonil (funnel).

Chonis y cambulloneros


Just as in peninsular Spanish, foreign tourists are guiris. In Canarian Spanish a specific name appeared for English tourists: John, or Johnny, from which choni derives. Later this was applied to the rest of European tourists, especially Nordic ones, and increasingly, by extension, to people with a high economic level. This curiously contrasts with the peninsula, where choni is the name used for a female adolescent without manners (chav).

At the other end of the scale are those who had to make deals to earn a living. And what better way to do this than to buy the merchandise on the boats docked in the port, which, according to the accounts, were exempt from taxes and announced that "[you] can buy on [board]". Although the story may be embellished, this port marketing was called cambullón, which the Canarian Academy of Language defines as "merchandise traffic (...) in ships docked or anchored in the port" or "illegal trade carried out on land with products from the ship's pantry. ' The cambulloneros became a relatively important part of the coastal population of the islands, and were immortalized in their folklore.

Perder la guagua


However, if we think of the Spanish of the Canary Islands, one of the first things that comes to mind is the guagua, the well-known islanders' bus. 

As a curiosity, this is not the only use of the word guagua in Spanish, as in several Latin-American countries, the word that refers to children or bread made in the shape of them.

While the origin of the Latin American guaguas is Quechua, the immediate origin of the Canarian guagua is in Cuba, although, according to the Real Academia Española, the initial origin is "disputed" (but they don't offer any further explanation). A well-known proposal, which nevertheless suffers from the lack of documentary evidence, is that guagua comes from the company Washington, Walton, and Company Incorporated, the first company that brought buses to Cuba and which was advertised as Wa & Wa Co. Inc.

One other hypothesis, collected by the great etymologist Coromines, is that guagua derives from the English word waggon (also the root of vagón), which was used for a «medium-sized car used for the free transport of a small number of people».

What I was told locally is that guagua comes from the sound of the claxon.

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.

Panellets por los Santos

Panellets tradicionales y caseros de Todos los Santos

Tuesday, October 27, 2020

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

Saints Bones are a typically Spanish sweet, often served as a dessert for the celebration of the Day of the Dead and All Saints Day and, which will appear in shop windows and showcases of pastry shops in the market, as much as they do in houses. This exquisite and traditional sweet is made with almond paste (marzipan) as the main ingredient. They are white, elongated and cylindrical in shape. The bone is in the shape of a tube, similar to that of a real bone with its marrow, which is then filled with sweet egg yolk or syrup.

Ingredients:

For the paste:
200 gr. raw ground almonds
100 gr. ground hazelnuts
200 gr. of icing sugar, anise and water.

For the sweet yolk:
100 gr. of sugar
4 yolks
500 ml. of water.

Method

Start by preparing the paste: mix the ground almonds with the sugar. When well mixed add a tablespoon of water and another of anise. Knead the paste and add the hazelnuts. Knead well, form into a ball shape. Let it rest in the fridge, while we make the filling.

Place the water with the sugar in a saucepan. Beat the egg yolks in a bowl and gradually incorporate the syrup. Stir well and pour it back into the saucepan that, now, we will place into a bain-marie so that it thickens without boiling. Allow it cool.

Take the paste out of the fridge and roll it out. Sprinkle with icing sugar and cut into squares. Roll the squares around a 1 cm stick (use the handle of a wooden spoon), bake for 3 minutes at maximum temperature. Allow to cool, then using an icing bag fill with the yolk.



Huesos de Santo - Receta tradicional de Todos los Santos

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

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.

Huesos de merengue (Meringue bones)

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

The Santa Cruz de Tenerife City Council proposes that the day of the Virgen del Carmen, on July 16, replace Shrove Tuesday as a holiday within the city's calendar next year, the municipal corporation has reported. The council has also chosen Monday, May 3, Día de la Cruz (Day of the Cross), as another of the non-working days in the municipality.

"Our aim is to reinstate Shrove Tuesday as a holiday in 2022, but in the face of this atypical situation that we are currently experiencing, we believe that July 16 is the best possible alternative, also creating a long weekend at the beginning of the third quarter of the year", says a statement the Councilor for Parties, Alfonso Cabello. He explains that the festival of the Virgen del Carmen is one of the most deeply rooted celebrations in the city, as well as in other municipalities on the island. In Santa Cruz de Tenerife, this devotion dates from 1670. The proposal for making this day a holiday has a precedent in 1931, when the City Council of Santa Cruz de Tenerife considered that the Virgen del Carmen was an official holiday, along with that of Santiago, Santa Cruz and Shrove Tuesday.

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

Carnivals of the World was the theme chosen for Santa Cruz de Tenerife Carnival in 2021 (even though that will not now take place) and one of those listed was Cologne Carnival (German: Kölner Karneval), a carnival that [obviously] takes place every year in Cologne, Germany. The first worldwide Carnival parade took place in Cologne in 1823, although Carnival in Cologne is almost as old as the history of the city itself. Carnival week begins on the Thursday before Ash Wednesday, with parades during the weekend, and finishes the night before Ash Wednesday, with the main festivities occurring around Rosenmontag (Rose Monday). This time is also called the "Fifth Season". 



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

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

Mayor of Santa Cruz de Tenerife, José Manuel Bermúdez, has announced that Carnival Tuesday, which falls on February 16, 2021, will not be a holiday. The City Council is already considering different possibilities, which will have to be approved in plenary this month.

In an interview, José Manuel Bermúdez has admitted that having to suspend Carnival due to COVID-19 "does not feel good. It feels bad", and acknowledges that it has "hurt a lot" having to have made this decision, "but you could see it coming." The mayor emphasized that the data on infections have not improved and that the city is being affected by an obvious second wave: "Everything could get worse and there is nothing to indicate that mass events will be possible in February. We cannot guarantee the health security and, Carnival is not the same without being able to go out and make social contact of all kinds ".

He considers that next February there may be "nods" to Carnival, such as going to work in costume, but from his point of view, "holding events or private parties is irresponsible and we are going to be very vigilant," he warns.

Despite the suspension of the Carnival, José Manuel Bermúdez pointed out that Councilor for Fiestas, Alfonso Cabello, is working on a gala that can be televised nationally and internationally, with which "to keep the flame alive." "It seems that we were not so badly directed when the rest of the municipalities are suspending their carnivals too," he adds.

CHRISTMAS AND THE THREE KINGS


Regarding the Christmas and Three Kings campaign, the mayor announced that it will be different from other years, trying to comply with the COVID standards, although the streets will be lit and decorated as always "so that people can enjoy themselves, attract visitors, but respecting the COVID restrictions and in a more phased manner".

Bermúdez indicated that the City Council is already working on a program that they will present at the beginning of November and that it will begin with the traditional event of switching on the lights, but with a smaller format, added the mayor.

And as for January 5, he confirmed that the Three Wise Men will arrive in Santa Cruz: "Possibly by helicopter and we will look for a formula, discarding the traditional parade, so that they can greet some children, and of course we will hand them the keys to the city."

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

The study has focused on analyzing which genetic variants could be associated with the mortality of COVID-19 patients, has been coordinated by the Hospital Universitario de Canarias and six public hospitals in the Canary Islands have participated.

A study in the ICUs of Canarian hospitals has determined that some polymorphisms of the human leukocyte antigen HLA could be associated with the mortality of COVID-19 patients, as it plays a central role in the regulation of the immune response.

The work has been published in the scientific journal Medicina Intensiva and the Intensive Care Units of the HUC, Nuestra Señora de Candelaria University Hospital, Dr. Negrín University Hospital, Maternal-Infant Insular University Hospital Complex, José Molina Orosa Hospital of Lanzarote and General Hospital of La Palma.

The objective has been to determine if there is a relationship between HLA genetic polymorphisms and the susceptibility and mortality of patients with COVID-19, on the basis that genetic polymorphisms of human leukocyte antigens are associated with the risk and prognosis of immune and infectious diseases. 

HLA plays a central role in antigen presentation and, therefore, different polymorphisms could be involved in susceptibility to infectious diseases. Different HLA genetic polymorphisms have been associated with the predisposition and evolution of different infectious diseases such as the hepatitis B virus, the hepatitis C virus or tuberculosis.

3,886 healthy people and 72 COVID-19 patients admitted to the ICU were included in the study and these genetic HLA polymorphisms have been determined. The genetic analysis of the HLA of the patients has been carried out in the Clinical Immunology Laboratory of the HUC. Researchers have found a higher rate of certain alleles (alternative forms that the same gene can have) in COVID-19 patients than in healthy controls.

The results of this preliminary study with a small sample size suggest that certain HLA genetic polymorphisms could be associated with the mortality of COVID-19 patients. The intensivist and coordinator of the study, Leonardo Lorente, believes this multicenter study could help to optimize the use of healthcare resources, selecting the patients who could benefit the most from vaccination and certain treatments.

Taste San Miguel De Abona Tapas Route

Taste San Miguel De Abona

After a lot of work during the last 2 months (Project design, administrative procedures, dissemination of the project, appointments with the restaurateurs, photographing the tapas ...), the IX SABOREA SAN MIGUEL DE ABONA has begun. This year, 2020, being a totally different year to the past editions of the Project Taste San Miguel De Abona, with the sanitary restrictions that limit the celebration of any event, is why there were no activities or events in the first week of the Project (October 9-15), despite trying until the last minute. 

Therefore, this year there is just the IX RUTA DE LA TAPA (Tapas Route), taking place between 16 October and 7 November. (Yes, the route already started on Friday, but we've only just come across the listing and didn't want you to miss it entirely.)

All of the participating restaurants - it's an eclectic mix - are listed in the book that is traditionally produced each year. This year the book is in in digital format only, in order to respect current health regulations and you can download the Saborea San Miguel De Abona 2020 book (in both Spanish and English) here. (Via)

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

The NGO run by África Fuentes, in the García Escámez neighbourhood, of the Tenerife capital, attends to about 400 people who come in search of food every Friday.

It's half past ten in the morning. The queue goes around the Mercado de la Abejera. Hundreds of people wait patiently for the charity, over which presides, África Fuentes, in García Escámez, to begin the distribution of food that, every Friday, allows some 400 families to take some food home. The virus concerns them. They all wear a mask and try to keep their distance, often without success. But hunger worries them more. 

Eggs, lentils, tuna, rice… These are just some of the products in the boxes. Today there is no milk, no gofio. "It's what we need most now, because with a cup of milk and a little gofio you can make a meal," says África, who, at 85, says she is not afraid of COVID-19, "either the virus  kills me, or old age does ”. They begin the distribution. Worn shopping carts or simple grocery bags are used to collect food. Everyone waits patiently for their number that the volunteers have given them upon arrival depending on whether they have "papers" or not.

Juan Manuel Vega Fachi is the coordinator of the NGO. "We serve about 400 people a week, both those who are referred by social services and those who are not." They try to attend, at least, everyone with a referral from social services. “We're all interested in them coming with papers in order, because that means we can access more food”.

The coordinator details that they have tables where user data is collated. "If we see that they have been coming for several weeks without justification, we warn them that the next time we will not be able to help them." One of the volunteers voices it along the queue: "if you don't bring the appointment from the social worker, we can't give you more food." Many of those who are waiting look at each other without quite understanding what that means.

Fachi says that about 50 new people come every week. It is the effect of the pandemic. "We calculate that only we, every month, serve about 1,600 people, but if you multiply that figure by the members of each of the families we could be talking about more than 3,000."

To the question of what they need, the answer is obvious: food. “We ask large companies that if they have items that they are going to throw away, but that are still within date, then give it to us, we will distribute it. The food bank only supplies us with food on the first and third Thursday of each month, so the rest runs out quickly”. Thanks to companies like Jesumán, says Fachi, “we have dairy products such as yogurts or cheeses. But, for example, we also need baby food or milk for babies ”. Today they got a batch of cold meats and almost everyone can take home some ham.

As for the profile of those who attend, "they are people without work and many do not even have a house in which to cook some eggs," says the coordinator. “We have had to put some boxes in the surroundings - he continues - so that they can leave the food they do not want there, because we have detected that there are people who do not even have a house and if you give them something to cook, it is of no use to them ”.

África Fuentes adds that the majority of those who come without papers are Venezuelans or Cubans who have been in Tenerife for a few months, and have not yet been able to regularize their situation. "I can't tell those people to leave," she defends. "I do not give them food from the EU, because that is for those who have everything in order, but I give them food from the donations made to us." She adds that "I always have this fight with the administrations, and I always tell him the same thing, you don't need papers to eat."

The queue of those who do not yet have such derivation ratifies the words of Fuentes. Among them, a 68-year-old man, of Cuban origin and with Spanish nationality. He has been on the island for two years. “We are my wife and I. With the money that a niece from the United States sends me, and some work that my wife does, we are subsisting ”, he explains. He says he wants to go to live with his niece, "but everything is closed." Beside him, another man agrees with him.

Yet another woman (most of the queue are) is Spanish by birth and came from Venezuela a year ago. Her daughter studies thanks to a scholarship and she is looking for work. "My daughter has to train, to look for work." At 64, she is confident that she will get some work or that the minimum living income will improve the situation, but she also criticizes that the administrations are not responding as quickly as they should and points to the queue in front of her. She lives in El Rosario and gets to García Escámez as best she can.

That is precisely one of the requests of África Fuentes. "They are people without income, and if they have to buy a bus ticket on top of that, it is food that they take away, so we ask that they give more travel cards, which we do not always have. África says that the first thing she does in the morning is to see who to call and appreciates the response she receives, especially from la Caixa. She also thanks the City Council for all the help they give her.

It is almost noon now and the line continues. The volunteers themselves recognize that the Local Police will not take long to appear to remind them of compliance with anti-covid measures. África, at the head of the line, supervises the delivery of food and reminds the journalist not to forget to mention that they need donations "milk and gofio", she repeats.

Africa Fuentes has received a Gold Medal for Civil Merit and Favorite Daughter of Tenerife, for her work at the head of the García Escámez NGO. The first was received from the hands of the King and the second was delivered by the Cabildo. She keeps saying that she doesn't do anything special. "If it is in my power, no one would be left without eating." And that is one of the things that differentiates her, she attends equally to those who come with papers than to those who do not, because, as she repeats, "you don't need papers to eat."

Friday, October 16, 2020

Pinolere Crafts Fair 2020 The Hidden Smile

Pinolere Artisan Fair and Canarian Cheese Fair 2020

As announced in July the Asociación Cultural Pinolere have, this year, fused the 35th Pinolere Crafts Fair with the 10th Canary Islands Cheese Fair to hold a joint event on November 6, 7 and 8, 2020, which will take place both in person as well as online


Under the masks there is life and the desire to move forward in a difficult time. This is what the image of this year's poster for the XXXV edition of the Pinolere Crafts Fair aims to reflect, which is not dedicated to any specific island or trade, but rather to the real protagonists; the artisans and cheesemakers with transparent masks to show that there is joy under them.

Under the title 'Pinolere: the hidden smile of crafts and cheese', the exhibition will take place on 6, 7 and 8 November in the ethnographic park with the participation of 180 artisans from all over the Canary Islands, a very high number given the number of applications submitted. And for the first time it will be held together with the X Canary Cheese Fair.

The fair will not be held in the same way as previous years, there will be no shop, activities or workshops but a "showcase" of artisans who will be able to interact with buyers in person and virtually, since one of the novelties of this year is that both modalities are combined.

These details were released by the manager of the Pinolere Cultural Association, Jesús García; the mayor of La Orotava, Francisco Linares; and the island councilor for Employment, Socio-economic Development and Foreign Action of the Cabildo de Tenerife, Carmen Luz Baso. The three agreed that it was the most complex, complicated and difficult edition ”but they valued the commitment to celebrate it to support the artisanal sector, one of the most affected by the economic crisis derived from the COVID-19 pandemic.

“If in normal times it is difficult to make a living from crafts, it is even more so in current times, declared Linares, who described the holding of this event as“ absolute bravery ”. "The easy thing would have been to suspend it," he stressed.

The organization guarantees that it will be a safe and responsible meeting since it has passed "all the filters" and has an anti-contagion plan. Thus, there will be two schedules, from 10:00 to 14:00 and from 15:00 to 19:00, and tickets must be purchased online, choosing the slot in which they will attend to control the capacity.

The event will be held outdoors in a space of 10,000 square meters, with capacity control, safety distance, a single entrance and exit. In addition, a circuit will be established to be able to visit all the artisans' stands, the use of a mask will be mandatory and hydroalcoholic gel will be provided in each space.

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

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