|Portuguese Cookery (Penguin handbooks)|
|by Alastair Heseltine|
From the mountainous northern area of Portugal come the finest pork dishes. Lisbon gives us succulent ways of cooking liver, while Oporto is famou...
1 - 10 of 16 for churro
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Combine water, butter, ... vegetable oil, fry churros, a few ... or store in in a tight container for up to one day. Makes approximately 3 dozen churros.
(Spanish hot chocolate with churros.) Serves 2-4. ... are normally served with coffee and milk, or hot chocolate for breakfast or as an afternoon merienda.
Mix flour, baking powder and salt. Add water gradually, mixing well. Whip egg white until frothy, add yolk and mix until well blended. Add flour ...
Place the water, ... slightly. Using a churro maker, or otherwise ... can keep a watchful eye to prevent overcooking. Drain. Serve warm and dip in sugar.
Makes about 24 crullers, depending on size. Heat water to boiling with salt and butter. Stir in flour. Stir vigorously over low heat until forms a ...
Sift together flour and salt into a mixing bowl. Make a well in center of flour and add boiling water. Beat until batter is smooth and shiny. Spoon ...
Put the water to heat in a pot with the butter, salt, lemon and vanilla. Once the butter is melted and the water boiling, remove from the heat and ...
In a 3 ... 5 minutes). Remove churros and drain on ... warm, sprinkle churros liberally with powdered sugar. Serve immediately. Makes 1 1/2 dozen churros.
In saucepan, bring ... 375 degrees. Fry churros, a few ... turning as necessary. Drain on paper toweling. Roll in granulated sugar or powdered sugar. Makes 24.
Boil the water. Add sugar, salt and butter until melted. Take off stove. Add flour and mix well. Add eggs and beat until creamy. Fill a pastry bag ...
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