Friday, 15 November 2019

CHURROS + HOT CHOCOLATE / VEGAN



WIKI NOTE: The origin of churros is unclear. One theory is that the churro was made by Spanish shepherds, to substitute for fresh bakery goods. Churro paste was easy to make and fry in an open fire in the mountains, where shepherds spend most of their time. Churros are popular in Spain, France, the Philippines, Portugal, Ibero-America and the United States. In Spain, churros are thin (and sometimes knotted) and porras are long and thick. They are normally eaten for breakfast or merienda (meal between lunch and dinner) dipped in hot chocolate or caffè latte (¨café con leche¨). Specialized churrerías can be found in the form of a shop throughout the streets or a trailer during the holiday period.

CHURROS 
YOU WILL NEED:
200g wheat flour (plain or all-purpose) 
A pinch of salt
1 teaspoon of baking powder
320 ml water
Olive oil, for deep fat frying
Caster sugar, to sprinkle /*panela sugar or unrefined cane sugar
Cinnamon, to sprinkle (optional)

LET´S COOK!
1. Put water in a saucepan, add baking powder and a pinch of salt. When the water is boiling, add the plain flour and stirring it with a wooden spoon until it comes off the saucepan. If you see that it is very hard, you can add a little more water.
2. Let the mixture stand until lukewarm.
3. Fill the churrera or pastry bag or piping bag (asterisk or star shape - plastic tip) with the pastry. The good thing is that the pastry bag avoid the air gaps in the pastry.
4. Heat the oil in a deep pan (wok type pan) to 170ºC. Put a lid on the pan. 
NOTE: Use a fryer machine for home, if it is possible. 
5. Cut and place the churros, 2-3 at a time, carefully into the hot oil on a pan and cook for 3-4 mins with the lid on, until golden. Turn them over and cook for a further 2-3 mins, until they are an even golden colour. 
NOTE: It is really dangerous once you are frying the churros, especially because sometimes the churro could explode and hot oil could splash everywhere. Kids are not allow in the kitchen. 
6. Lift on to kitchen paper to drain. Toss them in the caster sugar until evenly coated. Shake off any excess. Sprinkle over a little cinnamon (optional).

HOT CHOCOLATE (OPTIONAL)
    YOU WILL NEED (6-8 PEOPLE):
    Dark chocolate *Vegan recipe
    400g of dark chocolate
    1.200ml of milk or soya / *almond milk
    60g of cornstarch (corn flour refined)
    A pinch of salt
    50g of caster sugar or brown sugar (optional)
    Cocoa powder *Vegan recipe
    500g of cocoa powder
    1l of milk or soya / *almond milk
    Caster sugar or brown sugar, to taste

    LET´S COOK!
    Dark chocolate
    1. Put the milk in a saucepan and warm gently.
    2. When the milk is warm, add the chocolate chunks, sugar, cornstarch and salt.
    3.Stirring until it's all melted (consistency of a soup)
    NOTE: If the texture of the hot chocolate is too liquid, add a few tablespoons of cornstarch.
     Cocoa powder
    1. Put the milk in a saucepan and warm gently.
    2. When the milk is warm, add the cocoa powder and sugar (optional).
    3.Stirring with the whisk until it's all melted (consistency of a soup)
    NOTE: If the texture of the hot chocolate is too liquid, add a few tablespoons of cornstarch.

    • DIP CHURROS INTO HOT CHOCOLATE!
    Serve the hot chocolate into mugs with teaspoons. Place the churros on the plate with a sugar jar.
    NOTE: It is better to know the amount of churros per person.

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      Sunday, 3 November 2019

      PUMPKIN SOUP / VEGAN


      WIKI NOTE: The word pumpkin originates from the word pepon (πέπων), which is Greek for “large melon", something round and large.The French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word that is used today, "pumpkin".

      A PINT OF PUMPKIN SOUP

      YOU WILL NEED: 
      1/3 pumpkin
      2 medium potatoes
      1 or 2 clove garlic, to taste
      1 leek (white part)
      A generous splash (about 50g) of extra virgin olive oil or olive oil, to taste
      A pinch of smoked paprika, to taste
      A pinch of tumeric, to taste
      A pinch of ground cumin, to taste
      A pinch of hot chilli powder, to taste
      Salt, to taste
      Water (to boil)
      Parsley and lemon seasoning (optional)
      Crunchy roasted corn (optional)

      LET´S COOK!
      1. Wash the vegetables well. Peel potatoes, leek, pumpkin and garlic. Cut the potatoes and pumkin into big pieces. Chop the leek and the garlic.
      2. Heat the olive oil in the pot. Saute the leek and garlic until transparent.
      3. Add the big pieces of potatoes and pumkin. Stir several minutes with the rest of the ingredients.
      4. Cover with water (the water has to exceed a couple of fingers the ingredients) and cook the vegetables for approx. 20 minutes. When the veggies are tender, turn off the kitchen and remove the pot from heat.
      5. Mix everything with the blender until it is the consistency of a soup. Add a pinch of smoked paprika, tumeric, ground cumin, hot chilli powder and salt, to taste.
      NOTE: If the texture of the soup is too liquid , add a few tablespoons of cornstarch (corn flour refined).
      6. Serve the soup warm. Sprinkle parsley & lemon seasoning on the top of the pumpkin soup. Add some crunchy roasted corn because it makes the soup more yummy, yummy!

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        Friday, 1 November 2019

        11. NOVEMBER MENU



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        STARTER: QUESADILLAS / +VEGAN VERSION


        YOU WILL NEED:*vegan recipe
        Large flour tortillas
        Several generous handfuls of grated cheese (queso Oaxaca) /*vegan grated cheese
        NOTE: If you don´t find Mexican cheese, you can use any kind of grated cheese.
        Sliced ​​cooked ham /*handful of drained red beans
        Black olives, sliced (optional)
        Fresh tomatoes, diced (optional)
        Ground black pepper, to taste
        Salt, to taste

        LET´S COOK! 
        1. Preheat the oven to 180 º C. Place the tortilla on a tin foil sheet.
        2. Place it in the oven and cook for 7-10 minutes, until the tortilla begins to visibly brown.
        3. Remove from the oven, top with sliced ​​cooked ham and sprinkle cheese over the tortilla. Add salt and black pepper, to taste.
        4. Top with another tortilla. Return to oven for an additional 2 minutes.
        5. Cut the tortilla into triangle pieces. Serve immediately.

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        MAIN COURSE: LENTIL BURGER / VEGAN


          YOU WILL NEED:*vegan recipe
          150g of cooked green lentils
          NOTE: A can of green lentils in water (265g drained weight) works well.
          2 whole eggs
          Half chopped aubergine
          Half chopped red onion
          1 grated carrot
          A couple of garlic cloves
          Extra virgin olive oil or olive oil, to taste
          Bread crumbs
          White flour
          Ground cumin, to taste
          Black pepper, to taste
          Salt, to taste
          Sesame seeds (optional)
          Cheese slices /*vegan cheese slices (optional)

          LET´S COOK!
          1. Put the dried lentils into a pot and add 3-4 cups of water. Boil it vigorously at high heat for 10 minutes, then turn down to minimum heat and boil it for another 20 minutes. Drain the lentils and let them cool.
          NOTE: You can soak the lentils soaked for about 12 hours in cold water. It will be faster to boil themlater.
          2. Once they are cooled, put them on the base of the blender, and add handful of bread crumbs.
          3. Mix everything with the blender, until obtain desired texture (creamy). Put the mix into a big bowl.
          4. Wash the vegetables well. Chop the red onion, aubergine and garlic.
          5. Put into a frying pan on a medium heat, add a little bit of olive oil. Saute the onion and garlic until transparent.
          6. Add the aubergine. Stir several minutes with the rest of the ingredients.
          7. Add the ingredients into the big bowl. Mix it with a wooden spoon.
          8. Grate the carrot. Beat an egg and add it into the bowl. Add salt / black pepper / ground cumin, to taste. Mix everything well. Add bread crumbs as necessary until the mix is not sticky.
          9. Divide the mix into small balls. Flatten each ball to get a burger shape.
          10. Beat an egg in a bowl. Put the flour in a plate. Put the breadcrumbs in a different plate. First, batter the burger into the flour. Second, dip it into the beaten egg. Third, batter it into the breadcrumbs with sesame seeds. It is a triple action.
          NOTE: If you make lots of burgers, you can freeze them. It is always a good moment for homemade lentil burgers.
          11. Heat the olive oil in a small saucepan. Fry the burgers, one by one, until golden brown on each side. Remove them from pan and drain with kitchen towels.
          12. Serve the burgers on burger buns with lettuce leaves, sliced tomato, sliced cheese, ketchup, mustard and mayonnaise.
          NOTE: The best way to eat a burger is with chips.

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          DESSERT: PANCAKE CAKE / VEGAN RECIPE: BLUEBERRY PANCAKES




          YOU WILL NEED:
          • PANCAKE *vegan recipe 
          1/2 cup of milk /*soy milk
          1/2 cup of white flour
          1 teaspoon of baking powder
          1 tablespoon of cane sugar
          1 whole egg /*2 tablespoons of vetable oil
          A pinch of salt
          A pinch of ground cinnamon (optional) 
          50g unsalted butter, cubed /*vegan butter
          • FILLING *vegan recipe
          Chocolate spread /*vegan chocolate hazelnut spread
          1 or 2 bananas
          Whipped cream (optional) /*coconut whipped cream
          NOTE: The recipe is for 4 units (small size pancake)

          LET´S COOK!
          1. Place the flour, milk, egg or vegetable oil, baking powder and a pinch of salt in a bowl. Whisk to a smooth batter.
          2. Add a small cube of butter to a small nonstick pan over a medium heat. Wipe it with kitchen paper.
          3. Add a ladleful of batter, tilting the pan to spread when the pan is hot. Cook for 2 to 3 minutes each side, until lightly golden. Set aside.
          4. Repeat until use all the batter (4 or 6 units). Stack the pancakes on a plate.
          5. To build your cake, spread some chocolate spread over the pancake and evenly spread the slices of banana on the pancake surface. Top with another pancake. Keep doing this, until use all the pancakes.
          6. Decorate the top of the pancakes cake with whipped cream. The smiling face is the best yummy, yummy decoration.


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          DRINK: CHOCOLATE MILKSHAKE / +VEGAN VERSION



          YOU WILL NEED: *vegan recipe
          A cup of milk /*soy drink
          A scoop of chocolate ice cream /*vegan chocolate ice cream
          1 teaspoon of cocoa powder /* vegan-friendly cocoa powder
          1 tablespoon of honey /*agave nectar, maple syrup or molasses (optional)
          Whipped cream /*coconut whipped cream (optional)
          NOTE: The recipe is for one glass. Double the amount if you want more than one glass.

          LET´S COOK!
          1. Put a scoop of chocolate ice cream, cocoa powder and milk into the measuring cup of the blender.
          2. Mix everything well with the blender, until foaming. Sweeten by adding honey.
          3. Serve it in a glass with a straw.
          NOTE: Put whipped cream on the top of the glass and sprinkle cocoa powder.

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