Tag Archives: Spanish


I’m not a major fan of deserts but every once a little shot of sugar is needed. Today was one of those days, as I’m in a little bit of pain. Went for a physio massage to work on a shoulder problem that I have, apparently I also have lots of knots in my back… working those out was not fun! But, pain plus (apparent) stress is a GREAT excuse for baking!!! :-p

As I’m not really a fan of desserts, I’m not that into sugar which is why churros are a great and easy option.


As I am baking will give measurements. This makes enough churros for two people.

Boil 2/3 cup of water with 1.5 tbl spoons of brown sugar, and roughly 10g of butter.

Whilst the above mixture boils, add 2/3 cup of flour to a bowl. Once the water is boiling and everything is melted in, add to the flour and mix vigorously – it is a bit of workout. Then add 1 egg and stir, stir, stir. This is more of workout because everything needs to smooth and runny. You also need to stir vigorously so that the egg does not cook. I also added a few cranks of a grinder filled with rock sugar, cinnamon and vanilla. (Vanilla extract or essence also works)

In the end you should have a smooth, runny, paste. It should pass through a piping bag easily but still be thick.

Heat up enough oil to coat about an inch or so of your pan. Once HOT, start piping in the churros mixture. You can make pretty designs if you like. As you can see, I didn’t. Mainly because my “piping bag” was a crunched up piece of baking parchment that I cut a hole into. lol.

The cooking should not take very long at all. Once brown on both sides, remove and drain. Then whilst still hot, sprinkle with more sugar and cinnamon.

The churros should be a little crispy on the outside and light and airy on the inside.

Chocolate Sauce

In a bain marie, melt some milk and dark chocolate together with a teeny amount of cream and butter. Once smooth, runny and glossy, remove from heat and “artfully” flick all over plate, or just put it in a bowl and dip. (or both)

Can also enjoy churros plain or with a coulis… however, you like!!


Almond Soup / White Gazpacho

Lunch today: Almond Soup; all the Clasico coverage has inspired me for some Spanish food!

Almond Soup

First toast blanched almonds and then throw in a handful of almonds into the blender; blend until a fine dust. Add in some lightly roasted garlic and a few cubes of white bread (maybe a little parsley or some green chillies – I prefer the chillies) and keep blending! Then add in some water to form a watery paste.

Transfer the mixture to a stove and add more water and some cream (so that thickness is to your taste). Heat up mixture,  stir and season with salt, pepper, smoked paprika, and a dash of sherry vinegar (I don’t have any vinegar (other than balsamic) so am using Tabasco and a dash of lemon instead for the acidity). Finish in one of two ways:

1. Fry off some small bread cubes with garlic until everything is golden. Add some salt, pepper, chilli and lemon and sprinkle over soup; or

2. A crouton topped with gremolata (parsley, garlic, and lemon zest)

(Make this a White Gazpacho Soup by serving chilled and adding some diced cucumber. But, its winter… who wants cold soup?!)