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Spanish churros.

Posted on 1 February 2018
Print Recipe
 Spanish churros.
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Bring water with lemon zest to a boil, when boiling remove the zest, add salt and sift flour in beating well. Beat untill you have no lumps left.
  2. Set aside for about 1 hour.
  3. Heat frying oil. The recipe I found says to form churros with a sac- a- poche or the specific "churrera" on a floured surface, then to close them in a ring shape. I only squeezed the dough into the frying oil; dough is not that soft but you can do it without big fuss if you have a good sac- a- poche with a big star nozzle.
  4. When the churros are gold on both sides remove them from oil, drain excess on paper towel, sprinkle with caster sugar and serve immediately with hot, thick chocolate or black coffee.
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Chocolate lava cake

Posted on 28 January 2018
Print Recipe
 Chocolate lava cake
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Melt chocolate with butter in a saucepan, mix until you have a smooth and shiny cream.
  2. In a bowl beat sugar and yolks until foamy and pale yellow, add sifted flour and cocoa, mix then add chocolate.
  3. In a separate bowl whip egg whites with a pinch of salt, when they form peaks add them to the chocolate mixture folding gently.
  4. Pour the mixture into six well buttered alluminium ramekins, bake 8 minutes (no more, no less, except if you see your oven needs different timing) at 428°F. Oven has to already be at the right temperature, no less.
  5. Take the ramekins out from the oven, let them settle 2 minutes then take them out of the ramekin. If you need an extra help to take them out cut the edge of the ramekin and "peel" the cake from the mould.
  6. Put lava cake on plates with a spoonful of whipped cream or vanilla ice cream and serve immediately.
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Salty Lady’s Kisses ( salty almond sandwich cookies).

Posted on 9 January 2018
Print Recipe
 Salty Lady's Kisses ( salty almond sandwich cookies).
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Mix flours, pecorino cheese, soft butter plus some wine if needed until you have a smooth dough.
  2. Form small balls of dough, each of about 8-9 grams ( weigh them on a kitchen scale) and put them on a baking tray and bake at 356°F for about 15- 20 minutes.
  3. Set aside and whip milk cream, mix it with goat's cheese, chopped chives, salt and pepper. Put this cream into a sac- a- poche.
  4. When cookies are cold squeeze the cream on half of them, then close these with the other cookies and roll them into pistachio crumbs.
  5. Fill them with cream only before serving.
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Vegan cookies with soy cream.

Posted on 6 December 2017
Print Recipe
 Vegan cookies with soy cream.
Servings
12
Ingredients
Servings
12
Ingredients
Instructions
  1. Mix all the ingredients with a spatula, just enough to mix well.
  2. Put the dough in a sac- a poche, let it rest in the fridge for about 30 minutes.
  3. On a baking tray make cookies squeezing dough, keep space between them as they grow on the oven. Sprile sugar confetti on them if you like. Bake for 10-12 minutes at 320°F, they just have to gold on borders, they will remain pale as they don't contain eggs.
  4. They will be very soft right out of the oven, wait untill cold before removing them from the baking tray.
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Zesty legume patties.

Posted on 26 November 2017
Print Recipe
 Zesty legume patties.
Servings
20
Ingredients
Servings
20
Ingredients
Instructions
  1. Drain and rinse legumes, put them in a bowl with all the ingredients except cornmeal. Crush them with a fork, if you want you can blend them in a mixer.
  2. Grease your hands with some olive oil, make patties with legume dough the size of a big walnut. Roll them in cornmeal.
  3. Grease patties a little with more olive oil and bake in the oven at 350°F for 10 minutes or untill Golden. You can also cook them on a hot pan, they just have to Golden as the ingredients are already cooked.
  4. Serve them with a yogurt dip or any other fresh dip.
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