Spanish Churros

Walking around the local market in Orce village on a wintry Tuesday morning you can on occasion catch the faint smell of churros, torrefacto coffee and taza chocolate. Particularly welcoming aromas in the winter as you know that something hot to drink or eat is only a few moments away should you choose.



Orce market like most others in the region is packed with fruit and veg stalls, cured fish, sweets, crafts and there is of course always the "churros man" skillfully swirling freshly mixed batter into the deep fat fryer from his traditional churrera. Batter or pancake mix is basically what churros are - its the way they are made and cooked that makes the difference.



The churrera is the piece of quite simple kit that is made from metal and has a wooden plunger, the mixture is placed inside then using the plunger forced out of a nozzle directly into hot oil in a long swirl. A few minutes later the churros are ready, snipped into six inch lengths then handed to you in paper. Sugar is always on offer and they do make quite a breakfast! Churreras are also available in domestic size so you can make your own at home.

At coffee bars there also sometimes churros being made near the front door, this is where the coffee bar comes into its own as if you order churros here you can also order chocolate a la taza that thick Spanish drinking chocolate in which you dip your churros into for a chocoholics dream.



Churros Recipe:

Ingredients: (Makes one large plate full)

Olive Oil for frying
1 cup water
1/2 cup butter
pinch of salt
1 cup plain flour
3 eggs


How to prepare:

1. Place water, butter and salt into a large saucepan and heat until it just begins to bubble.

2. Reduce the heat and add the flour stirring continuously until you get a smooth mixture.


3. Add the eggs (already beaten) to the pan and continue to stir until the mixture resembles a smooth, thick batter.

4. Heat the olive oil in a large deep frying pan and when it is hot, just before smoking, you are ready to cook the churros.


5. Spoon the mixture into your churro maker and squeeze about 3 strips at a time into the hot oil. Cook for 2 minutes on each side until golden brown drain on kitchen paper and repeat for the next batch.

6. Churros are traditionally eaten with a sprinkling of sugar or dipped in the ultimate hot chocolate, the thick chocolate a la taza.

Cola Cao Free Gifts

The Spanish drink "Cola Cao" has been around for decades - there was even a song named after it so in a way its one of Spain's most famous products. Cola Cao have various offers on their chocolate drink from time to time but there is always a freebie with the big 3kg boxes. The latest being an air disc...



It might just be me getting a little older :) but discs that flew in the air when I was a child were the standard and now very collectable "frisbies" Air discs? It wasn't until I had to blow it up did I realise how enormous these things were. Throw them into a light wind and they hang around like a UFO for an extraordinary length of time. Great Fun.

I think the current Cola Cao offer is glow in the dark vibration drumsticks or suchlike, bit loud perhaps...anyway if you would like to buy the famous Spanish Cola Cao pop into our Chocolate page and if you need the 3kg box with crazy free gift drop us an email.

Spanish Turron

Spanish Turron. Turron is very popular at Christmas time in Spain. Turron comes is various types and recipes are followed to the letter with regard to classification ie: to boast the "Calidad Suprema" the turron must meet content guidlines.



The origin of turrón is said to go back over five hundred years when the first example of this gorgeous sweet was first created by the Moors in the small town of Jijona, north of Alicante. Jijona and turrón still go hand in hand today, the town is famous for its production and it is home to the turrón museum where the most famous and expensive brand of turrón, 1880 can be found.

Jijona and Alicante turrón are the most well known types of turrón, named after the location where they were created. Turrón de Alicante is the hard, nougat type, so full of almonds that it would crumble if any more were squeezed in. Turrón de Jijona, sometimes called the original turrón is soft and sticky, a bit like fudge.



Nearing Christmas, you can always tell when the festive season approaches when the mountains get snow capped. This is "La Sagra" today, its a bit chilly! Somewhere on the top of that mountain is a mast bouncing our internet signal to a satellite miles up in the sky. There is also a restaurant - the best in the area on the highest mountain in the region. The views are mind blowing.

Churros

We once visited the German Christmas market in Cologne a few years ago, a fabulous experience, very festive with a strong aroma of mulled wine floating around the market. In Spain, or at least Andalucia the aroma is chocolate, welcome to the land of "Churros"



So what are churros? Imagine a pancake in the shape of a stick, churros are basicly batter or pancake mix deep fried. Normally you will be served them in a wrap of paper and 6 sticks is usually regarded as a serving for one.



How to eat them.... This is the good bit! In winter time especially churros are eaten with hot chocolate. The chocolate is called "Chocolate a la Taza" and is quite sweet and very thick, if your churro stands upright in the chocolate and gently falls to the side of the glass it is the right consistency.



Make your own churros



So next time you are visiting Spain have a peak in the markets - if there is someone whisking away in a catering van stop by and observe the art of making churros, or simply follow the wonderful aroma of hot chocolate...

"Horchata"

Horchata, not a tapa but certainly worth a mention here, one because a new variety has just been introduced to the market and two, because it is a very enjoyable non alcoholic drink. (especially in the summer)



Horchata is different...the most important thing to mention is that it should always be served cold - the colder the better! Imagine a milkshake in the summer.. horchata is similar in consistancy but being made from "chufas" (tiger nuts) it is very refreshing and also healthy. Locals over here swear by it for an upset stomach too although how far true that is we dont know!

The new horchata: Artisan blend containing more tiger nuts. Very similar to the original but a more concentrated flavour - Lovely.