I love Sundays, I love them more because for me, they are special, and I hardly get them to myself within a month. But more importantly, Sundays bring some sense of tranquillity, the hours seem to go by slowly giving us time to relax, there are fewer people that are driving on the roads and also one can notice fewer people walking on the streets and all these are attributes of a perfect Sunday. In fact, a perfect Sunday brings about a mood that allows people to do some soul searching in solitude and an opportunity to connect to the higher power. For some reason, in a state of Sunday calmness, I tend to remember to cook the meals or test recipes that I have been postponing during the week, and I am also able to write down all the recipes on the same day. And seemingly, nothing else matters but being in the present moment and experience everything that it brings. If you are reading this, I hope you had a wonderful Sunday, and that you were 100% present in whatever that you were doing, bearing in mind that some Sundays are more perfect than others, but there’s always the hope of next time.
On this Sunday, I retested the churros recipe, which I have been postponing for some time, I also created wild rice and lentil salad, as well as the exotic tomatoes with arugula and walnut pesto. I loved everything about each of these recipes, more than anything, it’s the healthy eating balance that they bring, besides the churros of course but I unapologetically enjoyed them too. So, let’s get down to the recipes:
150g Unbleached Cake Flour
Pinch of Salt
½ Teaspoon Vanilla Extract
2 – 3 Extra-Large Eggs
2 Tablespoons White Sugar
4 Tablespoons Cinnamon Sugar
2 – 3 Cups Canola Oil, for frying
100g Dark Chocolate
2 Tablespoons Nutella
- In a 26cm deep frying pan, pour oil and heat it on medium-high heat.
- In a small sauce pan pour cream and add chocolate (roughly chopped), let it simmer for about 5 minutes then add Nutella, stir until it has completely melted and the mixture turns smooth. Remove from the stove and set aside.
- In a medium sauce pan on medium heat, pour water, add butter, vanilla extract, and sugar then let it boil until the butter melts.
- Reduce the heat, then add flour and stir vigorously until it turns into a ball for about a minute or so.
- Transfer the dough into a mixing bowl, then beat in the eggs, one at a time. Careful not to beat in the eggs while the dough is too hot.
- Preheat oven to 120℃
- Dollop the dough into a piping bag inserted with a large star-shaped nozzle (piping tip).
- Tightly squeeze about 8 to 12cm of the dough into the hot oil, using a pair of scissors to snip it off from the nozzle. Cook until they turn golden brown.
- Use a tong to transfer the churros from the oil to a plate with a paper towel on (to absorb excess oil), then place the churros into a baking tray lined with a baking paper, put it inside the oven to keep the churros warm while making others.
- When finished, toss all the churros into the cinnamon sugar and shake off the excess, just before serving.
- Pour the chocolate sauce into individual sauce cups and dip and dunk the churros. Enjoy