FOOD
Cinnamon churros
Team with a creamy choc sauce and a raspberry liqueur dip – for grown-ups only MAKES 6 READY IN 40 MINS PRICE PER SERVING 44p
1 In a jug, add the butter and vanilla to 100ml boiling water. Stir until the butter has melted. 2 Put the flour in a large bowl and make a well in the centre. Pour in the butter liquid and beat until smooth. 3 Fit a piping bag with a star nozzle and fold down the edges of the bag. Fill with the batter. 4 Line a baking tray and pipe on palm-sized heart shapes. Pinch the ends together with wet fingers. 5 Put in the freezer for 15-20 mins, until firm. 6 In a bowl, stir together the spices and 2tbsp of the sugar and set aside. 7 In a large, deep pan, heat the oil to 180C or until it sizzles when tested with a small piece of bread. 8 Cook 2 churros at a time for 3-4 mins, until golden brown, turning occasionally. Test the oil is hot enough in between batches. 9 Drain the churros on a plate lined with kitchen 12 | ASDAGOODLIVING.CO.UK
These Spanish snacks are bound to hit the sweet spot!
roll, before tossing in the sugar and spice mixture. 10 To make the raspberry sauce, cook the raspberries with the rest of the sugar in a small pan until soft. Mash with a fork and stir in the Chambord. Pour into
a small bowl to serve (sieve beforehand, if you like). 11 To make the chocolate sauce, break the dark chocolate into a microwavesafe bowl. Microwave for up to 1 min to melt, stirring every 20 secs. Pour in the
cream and leave to sit for 1 min. Stir until melted and thick. Pour into a bowl to serve. Energy
Each 120g serving contains Fat Saturates Sugars
Salt
High
Low
1,446kJ 19.0g 346kcal Med
17%
27%
7.6g 20.2g 0.19g
38%
Med
22%
3%
of your reference intake Typical energy values per 100g: 1,205kJ/288kcal
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Photographs: Toby Scott. Styling: Davina Perkins. Food styling: Jenna Leiter
● 25g unsalted butter ● 1tsp vanilla essence ● 125g self-raising flour ● ½tsp cinnamon ● ¼tsp ground nutmeg ● 3tbsp caster sugar ● Vegetable oil, for frying ● 150g frozen raspberries ● 2tbsp Chambord ● 100g dark chocolate ● 100ml single cream