Hi! I'm Daen, the internet’s garlic and olive oil girl and the creator behind Daen’s Kitchen. I am a Mediterranean inspired home cook with Italian and Spanish roots, and I have built a community of over 8 million people who love simple yet impressive and delicious Mediterranean food. My cooking is all about big flavours, approachable recipes and the little foundations that make home cooking feel effortless. Expect lots of garlic confit, no knead focaccia, homemade breadcrumbs, one pot orzos, olive oil cakes and all the nostalgic dishes I grew up with.
This Spanish dessert is going in my cookbook!
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Hello Reader, You have all been absolutely loving my sweet treats lately, especially my Spanish desserts. It seems that every time I share one, it finds its way into thousands of your kitchens, which makes my heart so happy. So today, I thought we'd dedicate this email to one of my all time favourites. Torrijas, or what many call Spanish French toast. If you've never had torrijas before, you're in for a treat. Thick slices of bread are soaked in a fragrant citrus and cinnamon infused milk, dipped in egg, fried in olive oil until golden, then coated in cinnamon sugar. Crisp on the outside, soft and custardy on the inside, it's one of those recipes that proves the simplest ingredients often make the most memorable desserts. For me, torrijas is so much more than a recipe. It's a taste of my childhood, one my mum made for us growing up, and one I now get to make for my own daughters. Watching them light up with the same excitement I had as a little girl is one of those full circle moments that reminds me just how special family recipes really are. In fact, this recipe is so close to my heart that it will be making its way into my next cookbook. If you'd like to follow along as I write it, see behind the scenes, hear the stories behind the recipes and be the first to know when there's news to share, I'd love for you to join my free Cookbook Club. But first, let's make torrijas. Enjoy, Daen xoxo ✨ Join my Cookbook Club✨ |
Daen's Kitchen
Hi! I'm Daen, the internet’s garlic and olive oil girl and the creator behind Daen’s Kitchen. I am a Mediterranean inspired home cook with Italian and Spanish roots, and I have built a community of over 8 million people who love simple yet impressive and delicious Mediterranean food. My cooking is all about big flavours, approachable recipes and the little foundations that make home cooking feel effortless. Expect lots of garlic confit, no knead focaccia, homemade breadcrumbs, one pot orzos, olive oil cakes and all the nostalgic dishes I grew up with.
Hello Reader, It’s been a very busy week over here and I am feeling it! I’m tired, I don’t particularly feel like cooking anything complicated, and all I want for dinner is something warm and comforting... especially since it's still cold in Australia! So I’m making my Roasted Pumpkin & Garlic Pasta. It’s one of those recipes that feels like a big cosy hug in a bowl. The pumpkin and garlic roast until soft and caramelised, and then everything comes together into the creamiest pasta. I’m...
Hello Reader, There are some recipes that feel like they were quite literally made for me, and Gambas al Ajillo is one of them. Prawns swimming in golden olive oil with LOTS of garlic, a little chilli and plenty of crusty bread for dipping. It’s simple Spanish cooking at its absolute best. My little trick is to buy prawns with their heads and shells still on because we are absolutely not throwing those away! I fry them in the olive oil first, which turns it this beautiful deep golden colour...
Hello Reader, It is well and truly soup season for us in Australia, and all I want right now are big bowls of something warm and comforting for dinner that makes me feel all cozy and fuzzy inside! So let me introduce you to Sopa de Ajo (Spanish Garlic Soup). This is such a simple, humble Spanish recipe made with lots of garlic (obviously), bread, paprika, stock and eggs. The bread soaks up all that beautiful garlicky broth, the paprika gives it so much warmth and flavour, and the eggs make it...