Churros.. For real

Hi Everyone,

Yes, It's been a while. My resolution for this year is to cook, write and blog more, however sometimes ambition can fall short too. So, please do forgive me.

I love cooking especially during such a busy schedule where you can have some quiet time for yourself to just stir the pot in front of you, and eat for a better living. I think that is the moment where I find cooking has its own healing power.

After working all day, what you crave for is something that gloriously good that has restorative power to cure the tired soul. I think this is why I love Nigella so much, after her cookbook Nigella express, which makes me salivate every single time I look at it, her newest cookbook Nigella Kitchen : Recipe from the heart of the home, which definitely has a place in my culinary heart and mind, she offers us an insightful recipe of churros, which is perfect for after work nibbling.

Talking about Nigella Lawson, I would like to announce an exciting and heart pumping news... *drumroll please!!* Yes, she will be in Melbourne, Australia to attend and cook in Melbourne Food and Wine Festival. YAY-ness!! I will definitely give you an update on that, so watch this space...

Enough with the talking.....Buckle up and prepare yourself for some NigellaLicious.

Here is the recipe...

Churros with Chocolate Dipping Sauce

Nigella Lawson

Ingredients:

For the chocolate sauce:

100 g dark chocolate

25 g milk chocolate

1 x 15 ml tbsp golden syrup

150 ml double cream

For the churros:

50 g caster sugar

2 tsp ground cinnamon

125 g plain flour

1 tsp baking powder

250 ml boiled water

1 x 15 ml tbsp olive oil (I used ordinary canola oil)

approx. 500 ml oil for frying (or more)

Directions:

For the thick chocolate sauce:

melt all the chocolate sauce ingredients in a heavy-based saucepan, really gently, and once the chocolate starts to melt, stir everything together, take off the heat and leave in a warm place.

 For the sugar coating:

mix the sugar and cinnamon in a wide, shallow dish: this is for shaking the cooked churros about in, to coat them later.

For make the churros:

1. Combine flour and baking powder, mix well

2. Add in the oil, and freshly boiled water, mix until you have a sticky dough, let it rest for 10 minutes

3. In the meantime, heat the oil in a small saucepan (the oil should be around one-third of the way up the sides of the pan). The temperature should be around 170C.

4. Load up a pipping bag with a large star-shaped nozzle (8 mm) and fill with the churros dough. 

5. Squeeze short lengths of dough about 5-6 cm into the hot oil, and snip off the churros with a pair of scissors

6. Cook the churros in batches about 3-4 at a time, until they are golden, and take them out.

7. Just before serving, toss all churros in the sugar and cinnamon mixture and shake them well

8. Serve and happy dunking 

'Till then,