How To Make Churros (Step By Step)

Aren’t they a wonderful treat? Churros with hot chocolate sauce on a rainy sunday afternoon! I was first introduced to this deep fried delicacy by a Mexican I met in Nice a couple of years ago, and visiting Spain is always a bit like finding heaven on earth. So when Inga suggested I join her cooking class at Pamplona University on friday night, I was all game – after all, Churros were on the menu! It was an exciting event, to put it mildly, and I decided to share the experience of Churro-making on here, in way of a step-by-step tutorial.

– 1 – INGREDIENTS

You will need:
500 ml water
1 pinch of salt
250 g flour
2 rolls bandages
cooling cream
1 chocolate chip cookie
Ibuprofen
500 g dark chocolate
frozen churros

– 2 – Boil the water; add the salt and the flour.

– 3 – Now stir the mixture until it’s smooth; it won’t get smooth, but have someone yell at you in Spanish anyway. After all, nothing motivates like hearing «¡Más rápido! Más rápido!» on repeat!

– 4 – Pour the mixture into an icing bag. Press little sausage shaped dough into the preheated deep- fat fryer. Ask someone to cut them loose with a pair of scissors.

– 5 – Stand really close to the fryer until it explodes. Instantly cover your face with your bare arms. Note: if you do not have any bare skin showing, no one is going to believe that you lived through this first minor Churro assault!

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– 6 – Rush to the sink and pour cold water over your burnt arms.

– 7 – Go back to the fryer to see what happened, then instantly relive that explosive moment from two minutes ago. Let it hit your eyebrows this time.

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– 8 – Laugh hysterically at the situation because you’re in shock and can’t feel your arms.

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– 9 – Let yourself be ushered out oft he kitchen into the nurse’s office. Have her put cream on your arms and wrap up your wounds and feed you a cookie and Ibuprofen.

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– 10 – Let your friends defrost the ready-made churros from the supermarket and fry them. Let them also melt the chocolate.

– 11 – Eat more Churros than everybody else because you’re in pain and still a bit hysterical, and you scare people.

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Side note #1: as exciting as all this is, maybe do go see a doctor. Or check your flat for medical supplies. Make Ibuprofen-cupcakes.

Side note #2: don’t follow this recipe.
ae3bcee8305036be2b54a93afaf4fa5dReally. Don’t.

Blogmas (Day 5) – A Christmas Cookie Recipe

Aloha Lovelies!

This afternoon my friend Anna came over to my house and together we made extremely magical Christmas Cookies which have turned out really really delicious. The recipe‘s very straight forward and the risk of ruining anything here is extremely low! 

© Anna Herbst
© by Anna Herbst

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© by Anna Herbst
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© by Anna Herbst
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© by Anna Herbst

I just adore cookie cutters in all shapes and sizes, and I get super excited whenever I enter a store that is dedicated to baking (hence my impressive cookie cutter collection). And just now I scratched some icing off my eyebrows. Let it happen.

Lots of Love from the Roots of my Heart!
xxx

For more pictures and stories of our little baking event visit Anna on her blog: http://www.tinytrinket.wordpress.com. 

How To Make Baleadas (and snowmen)

Hi everyone! I am currently on a ski holiday with my familiy – not to boast or anything, I don‘t ski anyway. To me winter breaks are all about staying inside, reading good books and watching Harry Potter. Which is pretty much all I‘ve been doing this whole week so far. Aside from building a snowman the night before I left, I haven‘t really been in contact with snow other than just watching it from the window. It‘s very lovely from that angle, I can assure you!

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This morning, while still in the progress of properly waking up, some 432 WhatsApp messages popped up on my phone, all from this insane group chat I‘m in with a bunch of Hondurans. I tend to only scroll through the messages, look at the pictures and smile at the memory of them. One thing that I distinctly remember is eating Baleadas every day of the week. I would have been happy to eat only that for the rest of my life, but of course living in Switzerland means a greater variety of lunch options – Baleadas sadly not being one of them!

Just before the snowman inicident last friday I made them for my family and they were delighted. So seeing as I haven‘t been up to much more than eating anyway, I decided to share the recipe with you!

Ingredients:

Flour Tortilla:
4 cups — flour
2 tsp — baking powder
2 pinches — salt
1-1.5 cups — water or milk (I use half and half)
6 tbsp — sunflower oil

Filling
2 cans — red beans (Kidney Beans)
1 cup — grated cheese
1/2 cup — sour cream
3-4 — eggs
2 — avocados

Method
Mix together the flour, baking powder and salt. Stir in the water or milk to form a dough. Work in the oil until smooth. Add more liquid or flour as needed to form a smooth dough that isn’t too sticky.
Knead the dough until smooth, then roll 8 – 12 equal portions into balls. Leave them to rest for a little while.

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While waiting for the dough to be ready, mash the beans and slice the avocado, putting it into a small bowl to serve.

Roll each ball out into roughly an 8-inch round, about 1/8-inch thick. Place a dough round into a frying pan and cook for about 1 minute on each side, or until the tortilla has browned spots and is lightly puffed. Set aside and repeat with the remaining dough rounds.

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Heat up the mashed beans – I always buy canned beans, so it‘s enough to just put them in the microwave. However, I always fry them and add a bit of salt and spices, but it‘s all up to your liking. Crumble the eggs, then put them in a bowl to serve.

As for the cheese, I buy grated Gruyère cheese, but any cheese you like will go with the Baleada. Feta cheese probably comes closest to what they use in Honduras.

To eat, just put everything onto the tortilla (be careful not to overload it), fold it once and enjoy!

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I think it‘s funny how we stress about dinner every single day when it‘s okay in other cultures to have the same meal over and over again without complaining about it even once. I put on a lot of weight while I was in Honduras, and while I agree that a healthy diet is very important, I also believe that eating what you love greatly distributes to your happiness.

Another thing that I learned is that even if you think mushrooms are the most disgusting thing the gods have invented, you can still eat them if it‘s your friend‘s 19th birthday and she made a vegetarian lasagne just for you that happens to have a LOT of mushrooms in it. In addition to that you might end up building a snowman at three in the morning which is the kind of weird thing that makes you feel so, SO lucky for whatever messed up friends life has given you.

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I hope you enjoy the Baleadas!

Lots of love!
xxx

Ps. My friend Jonathan made the Snowman photos and I think they’re really good considering he was unequipped, so look at his website too! 🙂

Blogmas: Eating Is The Best (Recipe)

One of the most delicious pastries we German speakers have to offer during Christmas time are the so called Grittibänzes. I won’t even bother translating that, they have many very different names, depending where it is you’re asking for them.
It’s a very simple recipe, and I hope you enjoy it as much as I do!

griti

Ingredients:

  • 500g flour
  • 1.5 TSP salt
  • 3 TBS sugar
  • 20g yeast (crumbled)
  • 60g butter (at room temperature)
  • 3dl milk (lukewarm)
  • 1 egg
  • hazelnuts, raisins, almonds (to decorate)

Preparation:

Mix the flour, salt, sugar and yeast in a bowl, then carefully add the milk. Knead the ingredients for about 10 minutes until they form a smooth dough. Leave to rest for approximately 2 hours to rise twice the size.

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Preheat oven to 180°C. Divide the dough into 4 portions. Roll them up, so they become oval and long shaped. Use a pair of scissors to cut the legs and arms (do this by dividing the lower part, then make two small cuts on each side in order to form arms and the head).

Decorate with raisins, almonds and hazelnuts, or other things if you’d like. Make sure you wet them slightly with water, so they’ll stick better. Beat the egg, then spread it over the dough.

Put it in the lower part of the oven for 25 minutes, then leave to cool. Gritibänzes are best eaten fresh, but you can store them for a couple of days if kept in airtight container.

Of course you can choose which ever shape you like the most!
Of course you can choose which ever shape you like the most!

Hope you enjoy!
Cheers!
xxx