Seriously, it takes less than 15 minutes to make a batch of these delicious Mini Churros with Chilli Chocolate. And the simple (gluten-free) choux pastry can also be used to make cream-filled Eclairs and Profiteroles. … Continue reading.
Category Archives: Spanish
Mini Churros with Chilli Chocolate | Gluten-Free Choux Pastry for Churros (Eclairs and Profiteroles)
Tapas: Port and parsley butter mushrooms
Perfect as a side to steak, grilled chicken or one of a few tapas if you are planning to carry a Spanish theme at your next dinner party.… Continue reading.
{Day 22} No-cook vegan nachos for the International Day of the Nacho
It’s vegan, and with so many beans and veg it’s nutritious and very delicious.… Continue reading.
{Day 7} Arroz con leche (rice pudding) and mango jelly
This ‘rice with milk’ is simple to prepare, deliciously creamy and sweet with a mesmerising aroma of cinnamon and a hint of lemon zest.… Continue reading.
Squid and chorizo in a piquillo pepper sauce
There is no better way to explore a culture and get to know the people than through sharing a meal at their table. The following recipe is my interpretation of what Spanish food is quintessentially about: seafood, cured pork sausages, olives and smoky peppers. … Continue reading.
More tapas: Port and parsley butter mushrooms
Since I’m on the topic of tapas (here and here), I thought I’d mention my all-time favourite: port and parsley butter mushrooms. Although the traditional recipe calls for sherry, I prefer to use port as it gives the sauce and mushrooms a beautiful glossy, sticky finish and the flavour is just so irresistibly deep. Again, it… Continue reading.
Tapas style chorizo and potato salad with spicy salsa
Spicy, smokey and a breeze to make. We’ve come across many a styles of this chorizo and potato dish in our culinary adventures across the Sydney tapas scene, and now we have a favourite recipe to make at home, too. It’s great as a side dish at barbecues, as an alternative to the supermarket bought potato… Continue reading.
Spring tapas: Grilled haloumi with watermelon and caramelised balsamic
I’ve always liked haloumi and often use it in salads or lightly fried and dressed with lemon zest oil, but recently I discovered this particular watermelon pairing at gallon. - our local wine bar. Mr Chipconnoisseur is so in love with the warm saltiness of the cheese and sweet chilll of the watermelon, he has asked me… Continue reading.
