Contents of article "Churros and Xocolata"
CHURROS
El xocolata
CHURROS
Feeling wicked? Try your hand at making churros, strips of deep fried pastry sprinkled with sugar.
(It is believed that the churro is named after the shape of the horns of the Churro breed of sheep which is reared in the Spanish grasslands.)
Ingredients
Vegetable or Olive Oil
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)
Heat water, margarine and salt in a pan. Bring to the boil and remove from heat. Stir in flour until mixture forms a ball. Beat eggs together until smooth and stir into mixture Heat oil for frying in a deep-fat fryer or deep pan. Spoon mixture into cake decorators’ tube with large star tip and squeeze 4-inch strips of dough into hot oil, or form the dough into long, thin strips and drop them into the oil. Fry until golden and drain on kitchen roll. Combine 1/2 cup sugar and optional cinnamon in a tray and roll the drained churros in the sugar mixture to coat. Voilà! C’est délicieux!
…..and why not dip it into …..
El xocolata
Ingredients
50g of a black chocolate bar
3 teaspoons maïzena (cornflour)
¼ litres milk
Sugar to taste
Thin out the maïzena in some milk.
In a saucepan, melt the chocolate, which should be cut into small pieces, or grated.
Add the milk gradually, followed by the maïzena and the sugar.
Cook over a low heat while stirring constantly until the mixture thickens.
