Pittwater Life July 2019 Issue

For more recipes go to www.janellebloom.com.au
Churros with
choc fudge
dipping sauce
Makes 24
½ cup caster sugar
2 tsp ground cinnamon
vegetable oil, for deep-frying
churros
1¾ cups plain flour
1 tsp baking powder
100g butter, chopped
1 cup full cream milk
¾ cup caster sugar
2 eggs, lightly beaten
Choc fudge dipping sauce
300ml thickened cream
200g dark cooking chocolate,
chopped
1. For the sauce, combine
the cream and chocolate
in a microwave-safe bowl.
Microwave in 1-minute
bursts, on High/100%,
stirring each minute until
melted and smooth.
2. For the churros, sift the
flour and baking powder
together into a bowl.
Combine butter, milk
and sugar in a medium
saucepan. Stir over medium
heat until butter is melted.
Bring to boil, without
stirring. Remove from heat.
Quickly add sifted flour
mixture and stir over low
heat until dough comes
together.
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3. Transfer hot mixture to
the bowl of an electric
mixer. Cool for 5 minutes.
With mixer on medium,
add eggs a little at a time,
beating until smooth and
shiny. Spoon into a piping
bag fitted with a 1cm star
nozzle.
4. Combine sugar and
cinnamon on a tray.
5. Heat enough oil in a
large pan or wok over a
medium-high heat until oil
reaches 175°C on a deepfry
thermometer or a piece
bread sizzles when dropped
into oil. Carefully pipe four,
8-10cm lengths of mixture
into hot oil, cutting mixture
from bag with a kitchen
scissors (see Janelle’s Tip).
6. Deep-fry for 2-3 minutes,
turning occasionally, until
golden. Drain on a wire rack
over a baking tray. Toss
in cinnamon sugar while
hot. Repeat with remaining
mixture and cinnamon
sugar. Serve warm with
dipping sauce.
will stop mixture sticking.
#2 – make the churros a few
hours ahead. After tossing in
cinnamon sugar, place onto a
wire rack. Warm in the oven
on the rack and toss again in
more cinnamon sugar. #3 –
dipping sauce can be made
ahead and warmed in the
microwave.
Naughty caramel
hot chocolate
Makes 4
600ml full cream milk
3 tbs cocoa powder
180g block Caramello
chocolate
1 cup mini white
marshmallows
Extra cocoa, to serve
1. In a medium saucepan,
combine milk, cocoa
powder and chocolate. Stir
over medium heat until
cocoa has dissolved, and
mixture is smooth. Do not
boil, remove from heat,
whisk well then pour into
warm mugs.
Janelle’s Tips: #1 – tip
2. Top with marshmallows,
scissors in cold water
dust with extra cocoa and
between cutting churros; this serve.
JULY 2019 67
Food Life