Text 31621, 102 rader
Skriven 2009-11-30 16:15:00 av DAVE DRUM (1:123/140)
Ärende: Spanish Recipes - 011
=============================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Churros con Chocolate
 Categories: Spanish, Breads, Chocolate
      Yield: 4 Servings

MMMMM------------------------HOT COCOA------------------------------
      4 c  Milk; (1 cup per serving)
      1    Bar Spanish Hot Cocoa Bar *
    
MMMMM-------------------------CHURROS-------------------------------
    1/4 ts Salt
      2 c  Self-rising flour
      2 c  Boiling water
           Oil for frying

  Prep Time/ Cook Time: 5 minutes for Hot Cocoa, 10 minutes
  for Churros

  Perhaps the most sinful of all Spanish traditions is thick,
  rich hot cocoa that accompanies churros for breakfast.
  Adapted as part of the American fast-food and convenience
  store diet, the churro in its traditional form is a far
  more respectable culinary creation. Freshly mixed batter
  is fried to a golden brown, dusted with sugar, and served
  fresh and crispy. If you have never tried a fresh and crispy
  churro that has been dipped in thick hot cocoa, then you
  certainly have not experienced the best that Spain has
  to offer.

  Traditionally served as breakfast when paired with chocolate,
  or all alone at the many regional festivals throughout Spain,
  the humble churro is truly one of our favorite Spanish
  traditions. For our family, the perfect Sunday morning is
  sitting together around the table and enjoying churros con
  chocolate, a cup of Torrefacto Coffee, and some fresh
  seasonal fruit.

  1. For the Chocolate: In a medium sauce-pan, bring the milk
  to a gentle simmer (use 1 cup per serving.)

  Tip From Yaya’s Kitchen: Spanish hot cocoa is different from
  normal hot chocolate in that it has special ingredients to
  make it extra-thick and extra-rich. 

  * Spanish Hot Cocoa Bar - Chocolate a la piedra available
  from http://tinyurl.com/CHURRO-CHOC 

  2. Add 1-2 tablets of Spanish Hot Cocoa to the milk (each
  bar is pre-scored into 12 tablet sections.) Add extra
  tablets for an even thicker chocolate.

  3. Gently stir the milk until the chocolate is dissolved
  and the mixture appears noticeably thicker. Remove from
  heat in preparation for serving.

  4. For The Churros: Mix the flour and salt together until
  combined.

  Tip From Yaya’s Kitchen: Although regular wheat flour may
  be used, self rising flour yields the best results.

  5. To the flour mix, add just enough boiling water while
  stirring to form a thick paste.

  6. Tip From Yaya’s Kitchen: Best results are achieved when
  you use boiling water in very little quantity to make a very
  thick paste. Add the flour-water mix to the churro maker and
  secure the lid.

  7. In a large pot or deep fryer, heat the vegetable oil
  until hot (Maintaining a frying temperature of 180øC or
  below.)
 
  8. Slowly dispense the churro batter into the hot oil and
  fry until they are a light golden brown.

  9. Remove from oil, drain onto some paper towels, and dust
  with granulated sugar.

  10. Serve and Enjoy!

  Serves 4

  From: http://www.hotpaella.com/Recipes

  MM Format by Dave Drum - 28 November 2009

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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