Cardamom Churros on the table and my German book is ready for pre-order!
by eat in my kitchen
I almost live in my kitchen, day and night, at least that’s how it seems at the moment. Although I’m used to spending a lot of time in this room – and I love it, that’s the reason I started this blog – but I barely see anything other than my pots and pans right now. I was asked to develop a bunch of recipes for a project (which I can’t talk about yet) and this task ties me to my kitchen again, just like a year ago when I worked on my book. It’s so funny that some things tend to repeat annually and you don’t really know why. It becomes a theme without a deeper sense to it. So I accept, it’s the second year in a row that I spend the month of May developing, cooking, and shooting recipes and producing more food than two people can possibly eat. But luckily, our friends are more than pleased about these circumstances. I cook and bake and they indulge in plates of cakes, roasts, seafood dishes, and salads.
Although I basically do exactly the same as last year, it feels different. It’s not my book, these aren’t my blank pages that I have to fill. I have to accommodate someone else’s vision, which is fine as I have complete freedom with the recipes. But when it comes to taking the photos, I have to match my own ideas with the visual concept that my partner in crime brings to the table. It works surprisingly well but when it comes to the amount of sauce – as banal as it may seem – there are worlds between us. I like it a bit less soggy, however, my creative supervisor prefers more juices on the plate. We compromise and meet in the middle.
The fruits of last year’s kitchen work are getting closer and closer to coming to the analogue world – the Eat In My Kitchen book is at the printing press! After I shared the Amazon.com and Amazon.co.uk pre-order links for the English book a few weeks ago, it’s time for the big announcement for my German readers: Eat In My Kitchen – Essen, Kochen, Backen und Genießen is ready for pre-order on Amazon.de! It will be published on the 26th September, a few days before the English book (on the 4th October). The cover picture is the same as the English book and we also kept the subtitles quite similar. Apart from the last word, ‘to treat’ in English (einladen / verwöhnen in German) became ‘genießen’ (meaning ‘to enjoy’), the books are the same and both completely written by myself (I was offered a translator for the German version but that felt a little weird).
My book emerged out of this blog, which is all about cooking, baking, eating, treating, and enjoying the pleasures created in this marvelous space – my kitchen.
One of the latest creations I passionately enjoyed from my kitchen were churros, the famous Spanish fried pastry snack. It was the first time ever that I made them and I was impressed how easy they are to prepare and how good they taste when they are made at home. Fresh out of the boiling oil, soft inside and golden and crisp on the outside, I tossed and coated them with aromatic cardamom sugar and ate them warm with fresh strawberries. The combination is perfect as it balances the churros’ richness with a bit of sour-sweet fruitiness.
I love my kitchen, especially when it produces such deliciousness.
For the topping
granulated sugar 150g / 3/4 cups
ground cardamom 1 1/2- 2 teaspoons
For the churros
sunflower oil, for frying, about 1,3l / 5 1/2 cups
water 350ml / 1 1/2 cups
olive oil 2 tablespoons
granulated sugar 1 tablespoon
fine sea salt 1/4 teaspoon
plain flour 200g / 1 1/2 cups
organic egg 1
For the topping, combine the sugar and cardamom and spread on a deep plate.
In a large, heavy pot or Dutch oven, heat the sunflower oil over medium-high heat.
In a large saucepan, bring the water, olive oil, sugar, and salt to the boil. Take the pot off the heat, add the flour, and, using a wooden spoon, stir vigorously until smooth and the dough comes away from the side of the saucepan. Transfer the dough to a large bowl and let it cool for about 10 minutes. Using a spoon, beat in the egg and mix until well combined.
When the oil is hot – dip in the bottom end of a wooden spoon, little bubbles, should form around it – fill the dough in a pastry bag fitted with a large open-star tip (about 1cm / 3/8″). Carefully squeeze the dough into the hot oil and snip it off when the churro is about 7cm / 2 3/4″ long. Fry about 5-8 churros at a time, depending on the size of your pot, and turn them a few times, using 2 large spoons. The churros should be done and golden after about 4-5 minutes. If they turn dark quicker, turn down the heat a little. Take them out with a slotted ladle and transfer them to the plate with the cardamom sugar. Toss and coat them and keep them in a large bowl while you continue frying the remaining dough. Serve warm with fresh strawberries – and preferably with a dark espresso.
Churros taste best on the first day. You can freeze them once they are fried, but they become a little rubbery (my aunt still enjoyed them though).