Today (07 Feb) is the first day of the Lunar New Year. I am again far away from home, so no real celebration this year. But hey, let´s keep the spirit up. So, Happy Lunar New Year everyone! I hope that the year of Rat will be a good one for all of us…
I have a lot of things to post about… My trip to
My post today is a sweet indulgence. I know my blog is lacking of updates right now. A lot of factors, which I will share with you gradually. Let’s just now indulge ourselves in a really tempted dessert. Imagine fried donuts dipped in Dulce De Leche Sauce. Sound bad and tempted at the same time, right?
This is my first time making Dulce De Leche at home. And I swear to stay away from it for a long long time. This stuff is just highly addictive. I can really eat it everyday and become a real pig in a month. Luckily, this is only an occasional treat, which I think it is reasonably ok (when you want something sweet, it´s better to go for the tastiest one!). Anyway, making Dulce De Leche may require a bit of time, but it´s really worth it. Just don´t forget to top up the pan with water from time to time. Of course, if you lack time, a Nestle Caramel Condensed Milk is essentially the same thing. I love trying to make stuff at home (at least once!). It is, for me, the joy of cooking.
As for the churros, I decided to make the mini version. Churros can be really long (at least the ones I tried in Vic Market are!). Mine is easier to handle and fry. They make cuter presentation, too.
An addictive treat, which should be served in small quantities if you can! I am submitting this to the lovely event created by Tartelette and Peabody “Time to Make Donuts!”. I can only add: Eat your donut (occasionally!). But when you eat one, choose a best you can find!
Churros with Dulce De Leche Sauce
Recipe from Australian Gourmet Traveller, October 2007 Issue. Yield enough to sever 4-6 as a tapa.
1 tbsp olive oil
275g strong flour (`00´ type preferred)
1 tbsp salt
Veg oil, for deep-frying.
Dulce de Leche Sauce
200g can sweetened condensed milk. Unopened.
60 ml milk, warmed.
Make the sauce first (best start the day before). Place the can of condensed milk in a large saucepan and cover completely with water, Bring to simmer and cook for 3+1/2 hours. Adding more water from time to time. Cool completely in water (do not open too early. The can may EXPLODE!).
The next day, combine the dulce de leche with milk and stir until smooth. Keep warm.
For the churros, combine oil, water and salt in a saucepan. Bring to the boil over med heat. Gradually add flour, stirring continuously with a wooden spoon until the dough is smooth.
Heat oil until 160C. Transfer the dough into a piping bag with a 1cm-fluted noozle and pipe the dough into the oil. Use the scissors to separate each churros. Fry until golden. Drain on paper towel. Serve warm or cold with the sauce.
PS: Oops! Only one photo of the churros! But I hope you enjoy this view which I took during my flight from