8 tablespoons brown sugar + extra sugar to sprinkle on top
5.6 oz or 160 grams of bread
4 tablespoons of chickpea flour
4 tablespoons water
Extra virgin olive oil
Cut the bread into slices ½ or ¾ inches (one or two centimeters) thick.
In a saucepan, heat the milk with cinnamon and lemon zest. When they are hot, add 8 tablespoons of brown sugar, cook for 3 or 4 minutes and remove from heat.
Put the bread slices on a rectangular dish (we used a glass roaster) and pour the mixture over the bread. Let set at least 5 minutes on each side to absorb the milk, although you have to be careful that they are not too soft because they could break. Depending on the type of bread that you’re using, you will have to leave more or less time.
On a plate or bowl, mix 4 tablespoons of chickpea flour with 4 tablespoons of water. Soak the torrijas in the mixture and fry in a pan with hot oil until golden brown on both sides.
Sprinkle brown sugar on top and let cool the torrijas.
Steve Côté has had his product confiscated. He’s been under 24-hour surveillance. And he faces hundreds of thousands of dollars in fines.
Côté says you’d think he was dealing drugs. But it’s maple syrup from his very own trees that has him in hot water.
In the Canadian province of Quebec, maple syrup producers are subject to the whims of the Federation of Quebec Maple Syrup Producers, a nongovernmental organization that sets production quotas and, effectively, the price of the world maple market. Nearly all commercial producers of maple syrup in Quebec must sell their product through the federation, which promises to defend their interests, keep the business lucrative and market their product.
But some maple syrup producers and buyers are chafing at the federation’s strict rules and what they describe as bullying tactics. These free marketers are, in defiance, doing business outside the system, and it’s landing them in court.