I think the Spanish must have gotten it right when it comes to what is really good for you. They seem to base their eating habits on the ancient art of Gastronomy. They don't rely on stars or planetary alignments. They're not as fickle as the "wheat free, gluten free, sugar free West." No, they're more about doing what feels good and this little traditional Spanish breakfast (that's right - its for breakfast) is proof of mind over what really matters.
Its the weekend forecast for everyone born under the Spanish Gastronomical Sign "Chiffonade" (Mar 14 - April 14):
Its the weekend and you've got culinary luck on your side. Explore traditions and start your lazy days with Churros and Chocolate. Anything else just isn't Spanish enough! Deep fried Churros are dunked in chocolate, so give yourself a day off and break with oatmeal convention. Add a little cinnamon to your churros - its not totally Spanish but its the spice of life. The alignment of your pots and pans show me that you'll be doing a lot of walking in the coming week but you're sure to be kept company by Tourism Radio's Walking Tour MP3 Player...now available at selected Eurostar Hotels.
The Churros
Ingredients:
(Makes one plateful)
Vegetable or Olive Oil
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)
Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360 degrees F.
To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros, like the pros. cinnamon adds an extra nice flavor.
Chocolate for Churro Dunking
4oz dark chocolate, chopped
2 cups milk
1 tbsp cornstarch (also known as cornflour and is the powder that causes the thickening)
4 tbsp sugar
Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite. Served warm
And when you're done with breakfast go for a long walk with Tourism Radio's Walking Tours, a great way to see the city of Barcelona and experience Spain the way it was meant to be seen...after chocolate and with Tourism Radio.