March 7, 2017


Fellow chefs-in-training, today I warmly (mind the pun because it is the heart of winter) welcome you from London town.


Personally, London is always a sweet encounter... so it's fit that today's post follows suit - hello, churros! At the risk of sounding nostalgic, my first introduction to the sweet and warm taste of a churro was, contrary to popular assumption, not to be had on the streets of Spain but instead at arguably London's busiest-seasonal-market/ event - Winter Wonderland. I was drawn to an unassuming crowd bustled around a quaint stall, all a buzz for a taste of these deliciously warm and pleasantly sweet treats. Having eventually made it ahead of the crowd, I managed to get my hands on serving of hot and fresh churros... topped with a sprinkle of cinnamon and sugar and a drizzle of Nutella, I have two words for you... mind.blown.

With that in mind, I set out to find the perfect recipe  (if only to recreate that moment) - this was no easy feat. So with much ado about nostalgia, churros & chocolate... do give this one a try.


Bon apetit!

 Recipe: Churros



  • 1 cup water

  • 3 tablespoons white sugar

  • 1/2 teaspoon salt

  • 2 tablespoons of macadamia nut oil/ vegetable oil 

  • 1 teaspoon nutmeg

  • 1 cup flour

  • Oil for frying

  • Cinnamon

  • Sugar


  • Boil the water, then add the sugar, salt and oil. 

  • After it has boiled, remove from the heat and add the flour. 

  • Use a whisk or flat wooden spoon to combine the flour thoroughly to the wet ingredients. 

  • Let the mix cool, before putting it into a plastic piping bag (the plastic will melt).

  • Use a star nozzle to get the ridged edges. 

  • These churro's need to be deep fried. So use the same amount of oil as you would use to fry spring rolls/ samoosa's (about 4 cups of oil). 

  • Fry until they become golden brown, then place of a brown paper/ paper towel to absorb the left over oil. Sprinkle with cinnamon and sugar and voila!


















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