So you may not know this about me but, I am absolutely obsessed with Spanish food. I cook it, eat it and (sometimes) share it with my family at meal times. As living in Spain has had quite an impact on my taste buds I feel bit lost when I haven’t cooked any Spanish food. So this is the beginning of me, sharing with you, my Spanish recipes.
I thought I would start today off with one of my sweet treat favourites. CHURROS! You may or may not have heard of them before but they are delicious! I like to have mine served with a thick, hot chocolate or coated in sugar with coffee.
If you are keen to make these delicious wee things yourself check out the Spanish churros recipe I use below!
Recipe: Spanish Churros
275 grams plain flour
1/2 teaspoon salt
550 ml water
oil for deep-frying
(Makes enough for about 32 churros, which is enough for 4 people, unless very hungry)
- Sieve the flour and salt together in a bowl.
- Bring the water to the boil in a medium sized saucepan. Add flour and stir briskly over the heat until the flour is completely mixed and you have quite a stiff, sticky dough.
- Leave the dough to cool a little, but while it is still warm put it in a strong piping bag fitted with a narrow, fluted nozzle. Pipe out the dough into approximately 10 cm lengths.
- Fry the churros in batches in very hot oil until brown and crisp. Drain well on kitchen paper and eat while warm. If serving with coffee dredge with fine white sugar. If serving them with chocolate thing is unnecessary.
115g dark chocolate
2 cups milk
1 tablespoon cornflour
Spanish chocolate is very thick and rich, and if made at home is often made simply by melting good-quality dark chocolate bars in milk. It can also be made easily with cocoa powder, but you will need to use 3 or 4 times more than they say on the tin to get the right flavour, and it it good to add a tablespoon of cornflour per mug so that it thickens nicely. Sweeten it generously with vanilla sugar (or white sugar and vanilla essence).
- In a medium sized saucepan, bring the milk to a gentle simmer.
- Add the chocolate and sugar.
- Gently stir the milk until the chocolate is dissolved and the mixture appears noticeably thicker.
- (If you want the chocolate to be thick enough to stand your churros in) Mix the cornflour in with an equal amount of milk in a separate small bowl and slowly add into the chocolate mixture. (You must mix it separately first otherwise it will create lumps).
- Remove from heat and pour into mugs for serving.
If you are not so into cooking but would love to try them there are a few places that I know of below that you can go check out!
My Favourite Spanish Restaurant in NZ:
Open lunch and dinner, Monday-Sunday.
350 Queen Street || Monday to Saturday 10 am – 11 pm || Sunday 11 am – 10 pm
Onehanga – Dress Mart || Thursdays 6 pm – 10 pm
Papatoetoe – Hunting Plaza || Friday 6 pm – 11 pm
Otara Market || Saturdays 6 am – 12 pm
Pakuranga – Westfield Night Market || Saturdays 6 pm – 12 am
Hamilton K-Mart || Saturdays 6 pm – 11 pm
Glenfield Westfield Night Market || Sundays 6 pm – 10 pm
Takapuna Market || Sundays 7 am – 12 pm
I don’t know of any stores or restaurants elsewhere in New Zealand who sell churros but if you wish to buy them online you can get the from Churros Kiwi. 38 x 12cm churros for $15+ GST.
Please let me know if you try this recipe out and if you like the churros!!! Leave a comment below and if you have instagram or twitter tag me in a photo of your own churro creation by tagging @SpanishBluebell (Twitter) or @thespanishbluebell (instagram) with the hashtag #spanishbluebellchurros