Happy Woman’s Day to all you hardworking ladies out there! I’ve been wanting to post this for ages, but other recipes, thoughts, musings and other tasks have grown and surpassed it for some time. But here it finally is, and about time too – it’s one of my favourites and this is a good reminder that I must make it again. This recipe undeniably always brings me to one of my dear friends in Michigan, who makes a beautiful meatloaf. Good times!
I planned to continue working on a book review today but things are definitely not going to plan. This is happening so often lately. I know I say it so often to make your eyes and ears explode (such an exaggeration, really!) but these past few weeks I just haven’t had time to do anything. My writing almost went down the drain, and I can barely go through the day without feeling like a zombie by the afternoon. So although I have been posting regularly once a week, things on C&T were a little quiet on my end.
However I didn’t want to go through this week without posting something. I will have another post up because I know some of you are waiting for a particular book review. I plan to have that for you in a few days.
If you know me personally you will have no doubt as to how much I miss our years in Surrey. Please don’t think that everything was plain sailing; nothing in the real world is totally charmed. We had our ups and our downs, but one thing’s for sure – the kitchen space in our tiny flat was my refuge. There were times when I cursed its size (for years I wished for a larger space as I was constantly running out of workspaces) but now that this wish is granted I do tend to feel lost. I was saying that to my beautiful Mum this morning. She understood.
This recipe is as recent as it gets: we finally made churros at home. This week. It was messy, the kitchen has never seen such chaos I think, and even though I will not attempt this again very soon, I can say that every minute was worth both the long wait (I’ve been wanting to try this ever since Ms. Lawson signed my book) as well as the mess. The company was great too – we asked our lovely neighbour to come over for a taste and we gobbled everything up in one sitting. That’s the way it should be. Good food is meant to be shared and after a busy few days we needed a pick-me-up.
January was such a boring month. There was a sort-of-sweet-ban in this house for a few weeks, mainly due to the overeating done during Christmas. This month, and hopefully the rest of the year, will be about balance. I hope, that is. What a way to start the month, I hear you say! And you may be right, but this recipe is too good to let it percolate for long in my folder. Try this, at least once…(yeah, right.)
Before I go on though, make sure you are not distracted when you cook with these quantities of oil. Concentrate and you will be safe. And take any photos at your own risk – I did and boy it was hard!
For the coating:
- 50g golden caster sugar
- 2 teaspoons ground cinnamon
For the chocolate dipping sauce:
- 100g good quality dark chocolate, cut into chunks
- 30g milk chocolate
- 1 tablespoon (15ml) golden syrup
- 150ml double cream
For the dough:
- 125g plain flour
- 1 teaspoon baking powder
- 1 tablespoon (15ml) olive oil
- approx. 210ml freshly boiled water
For the oil quantities:
- This really depends on what you’re using. For a fryer, we used around 3 litres of vegetable/rapeseed oil. If you are using a pan, aim for around 500ml to a litre, depending on the size. J was in charge of this, thank goodness.
*You will also need a bowl or plate with some kitchen towels on it, to drain the churros.*
Mix the caster sugar and ground cinnamon together in a small bowl, and place these in a shallow dish or plate. Set aside.
Melt the chocolate ingredients in a small bowl over simmering water. (I prefer this method over using the microwave or heating directly in a pan on the stove.) When everything has just melted, remove from the heat and set aside in a warm place. Give it a stir once in a while. Don’t worry. It will not harden again.
For the dough, place the plain flour and baking powder in a mixing bowl. Add the olive oil. Now pour the boiling water slowly onto the flour. Don’t pour the whole amount at once; you risk the dough turning into a soup. Once you have a thick-ish, warm, sticky mixture. Leave it to rest for around 10 to 15 minutes.
In a heavy-based saucepan, or a deep-fat fryer, pour and heat the oil to 170C. Use a thermometer if using a pan. **Always pay the utmost attention when cooking with oil.** In the meantime pour the sticky dough into a piping bag with a large nozzle attached to the bottom of it. Spoon the sticky dough in the bag and slowly push the dough into the pan. Cut the dough into any length you want. We tried long ones and short stubby shapes. Both were good!
As each piece of dough turns golden brown, use tongs to take it out of the oil and place it on some kitchen towels. When drained, place the churros on the sugar and cinnamon plate. Shake and/or sprinkle the sugary mixture on the churros. Coat them well.
Serve with the chocolate dipping sauce. Delicious.
Enjoy! These are messy, as you can see from the photos, but as this is not a fancy cookbook, I took the pics as everything was. I do bother with neatness most of the time, but this was not one of those moments.
(Recipe adapted from Nigella Lawson’s Kitchen, Chatto & Windus, 2010.)
**This is NOT a sponsored post.**
Sometimes I spring-clean. My computer that is. I was going through my photo folder and found this one. J took it with my camera during the Easter holidays if I remember correctly. I’m putting this up before I switch everything off after a busy day and doing some thinking about dinner. That day, the table was a mess, with papers and books strewn everywhere, as it always is when I’m in the kitchen area. And how it is now, minus the bottle of wine
alas. I plan to write about a good stew recipe that has become one of my staples very soon, and in anticipation of that I found this image to be very appropriate. Thanks to J for the pic.