Churritos with Chocolate and Hazelnut Sauce

If you live in Southeast London, you have probably been to Greenwich Market, and have most likely seen the Brazilian churro stand in there.

I went for dinner with my friends yesterday and passed by the market, in the corner of my eye I could see the empty stand, and that’s when it hit me, the big urge of having their chocolate filled churro…

Apparently, my willpower is weak, and the path of bikini bod is not the smoothest.

Some of you might know that I already have a churro recipe on here, but I have found an easier and quicker way to make them. Heads up, I have tried it before just hand rolling the dough, but it is not the same. Therefore, for the best result possible, I would recommend using the piping bag.

For the Churros:

• 175ml boiling water
• 25g melted unsalted butter
• 1/2 teaspoon of vanilla extract
• 125g plain flour
• 1/2 teaspoon baking powder
• 1l sunflower oil for frying

 

For the chocolate and hazelnut sauce:

• 50ml condensed milk
• 50ml milk
• 2 tablespoons of cocoa powder
• 10 hazelnuts, crunched

 

For the cinnamon sugar:

• 50g white caster sugar
• 2 tablespoons ground cinnamon

 

In a measuring jug, add the water, melted butter and vanilla extract. Sift the flour and baking powder in a bowl and make a little well in the centre. Pour in the liquid and very quickly beat into the flour with a wooden spoon until it’s combined. Let it cool for about 10 minutes.

In the meantime, start making the chocolate sauce by combining all ingredients in a pan and gently melting everything together. Keep it warm on a low heat stirring it occasionally.

As some of you might know, I have a deep fryer, which makes it handy when making this kind of recipes. If you do not have one, simply use a large deep saucepan to fry your churritos in.

Put the churro dough in a piping bag with a star nozzle fitted. Start by piping finger length churros into a greaseproof parchment paper. Make sure you have a pair of scissors nearby, as you will need to cut the dough. Unless your aim is to have the Guinness world record for the largest churro.

Fry 4 or 5 at the time until golden brown and crisp. Once they are ready, remove them from the fryer or the pan – I like using wooden chopsticks for this job. You will need to kitchen towel, to drain any excess oil. Don’t forget to toss them in the cinnamon sugar. For that, you just need to mix the sugar and the cinnamon in a plate or bowl.

Serve the chocolate and hazelnut sauce in a small ramekin to dip the churritos in.

 

Gluten Free Tahini and Chocolate Cookies

For the little monsters, I like to try out super healthy recipes, because let’s face it… who wants to feed children cups of sugar? Well I know I don’t! 

We have got today, a gluten free, vegan and refined sugar free recipe! What? What is left of good? How can I be lots of butter and not give you an indulgent recipe? Well.. there’s always a balance! 

Gluten free tahini and chocolate cookies

• 1/2 cup maple syrup
• 1/4 cup tahini
• 1 cup walnuts (ground finely)
• 1 + 1/4 cup gluten free flour
• 1/2 teaspoon baking soda
• 1/4 cup cacao powder 

Firstly, in a bowl, whisk up maple syrup and tahini. When fully combined add in the walnut and whisk the mixture well. 

In a separate bowl, combine sifted flour, cacao powder and the baking soda. Add it to the tahini mixture in three batches. The mixture will be thick and sticky so it’s best to use your hands. Make sure you don’t overmix it otherwise the cookies will be hard. 

Weigh the dough and divide it into 12 even pieces. Roll each piece into a ball and press the ball down with a rolling pin, or an empty bottle of wine.

Put the cookies into the fridge for about 40 min. When about 30 min in, pre-heat the oven to 175C. 

Bake in a hot oven for about 10-12 mins. Once they are ready, remove from the over and transfer to a cooling rack. Let the cookies cool down before eating! 

I hope you enjoy this little bit of healthy heaven and please do let me know your opinion! 



Salted Pistachio Brownies

Hello petals. 

Sorry I haven’t been so active. It’s been a bit rough. Feeling under the weather and have lost someone that was very dear to me unexpectedly. 

J was one of the best people I have ever met. 

This recipe is for you, you never liked sweet things but you liked me. 

  
Ingridients: 

• 145g salted butter
• 250g white caster sugar
• 65g cocoa powder 
• 1 teaspoon vanilla extract
• 2 large eggs
• 70g plain flour
• 100ml condensed milk
• 75g crushed salted pistachios 

Firstly, preheat your oven on gas mark 6. 

Start of my lining your baking tray with greaseproof paper. You will want to do this as it will make it so much easier to remove it once it’s cooled down. 

As I am a bit lazy, instead melting the butter over a saucepan, I do it in the microwave for about 45seconds. In a bowl add the butter, sugar and cocoa powder. You don’t want the mixture to be too hot from the butter, as this might cook the eggs. 

Stir in vanilla with a spatula and then add the eggs, one at a time, stirring hard after each one.

When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated. Spread evenly in lined tray. 

Scatter half of the crushed nuts on top and evenly pour the condensed milk on top of the chocolate and nut mixture. Sprinkle the rest of the pistachios on top and pat down gently with the spatula. 

Bake 25 to 30 minutes or until the toothpick comes out clean when you insert it in the center of the tray. You will need to keep an eye on it from time to time and you might have to bake it for longer. 

Once it’s done and it has cooled down, parts of the condensed milk will have turned into caramel. 

I hope you enjoy it. 

Ana