When living in Bondi Beach, Australia, I developed an unhealthy obsession with CHURROS. I’m not sure what kept taking me back to those little, sweet, doughy pieces of heaven but I couldn’t get enough. The other day when I was sat thinking about my amazing year in Australia and questioning why I spend 2 hours a day squashed on the Central Line, I decided to make some churros to cheer myself up. A quick google (shock) and I came across this easy BBC Good Food recipe. I should point out here that when I decided to make churros that evening, I had already come to the conclusion that I wouldn’t mess about making a chocolate sauce and would simply melt the large Cadburys Fruit & Nut bar I had hiding in my cupboard. I got to work making the relatively simple dough (from following the recipe) and all was going well until I realised I wasn’t strong enough to de-lump my dough but I left it to rest anyway and prepped my nozzle and piping bag. I never actually realised that a star nozzle and piping bag would be needed to make the churro shape but I guess it makes sense… **If you are making the chocolate sauce included in the recipe I’d recommend making it now** After boiling up the sunflower oil and stuffing my piping bag with the rested dough (that was actually a difficult and messy task) I began the piping and cutting the churros. It’s useful to have an extra pair of hands for this part as you are dealing with VERY HOT oil and the cutting and pipping routine can be a little tricky, so it’s best to grab anyone thats around to help and avoid any oil related disasters. It was pretty smooth sailing for me once I had got the piping and cutting routine sorted. Straight after the churro came out I would leave it on some kitchen roll to de-oil and then I would transfer it to my pre made cinnamon sugar tray for some shaking around. You can have fun with the size/shape of your churros which great and I’d say one batch is enough for 4 people to have a churro only meal (which is a lot of churros!). Unfortunately, on eating, it turned out about 60% of my churros were not cooked enough inside – I should have left them in the oil for longer and not worried about them being overdone. I’d say experiment a bit before committing to cooking time. No one likes uncooked dough. The churros were actually incredible and the melted Cadburys went perfectly with those well behaved cooked ones – perfect t for any dinner party, BBQ, weekend treat, weekday treat, birthday party…actually they are perfect for any time.
WHERE: Patty & Bun, 22/23 Liverpool Street, London, EC2M 7PD
WHY: Long overdue catch-up with a travelling friend
I had the task of of taking an Aussie friend for dinner somewhere East, easy, fun and quick (as our evening was more about cheap wine & chatting then about the food)
I thought that the newly opened Patty & Bun in Liverpool Street would be a good shout as I hadn’t tried it yet – I have been James Street branch before and had an amazing time (would HIGHLY recommend)
The Liverpool Street P&B is more take-away focused; there are a small number of benches and high tables rather than tables, they don’t serve booze, the menu is slightly more condensed and the space is smaller. We were totally down with that though and didn’t actually have to wait long to nab a table! (Just under 10 mins I think…may have been because it was a Monday or even because people don’t like burger hype as much in Liverpool Street?! who knows..)
I went for the Smokey Robinson (naturally) and my co-diner chose the ARI GOLD Cheeseburger (I think he was a little scared of the unknown so went for the safe option).
I also chose the Thunder Thighs as a I side which I instantly knew was a mistake. I had these before and vaguely remember disliking them for some reasons – unfortunately, to me, they taste like tea. Like actual PG tips tea and and I seriously hate tea. My co-diner was having a ball though and couldn’t get over the fact “the meat is just falling off the bone!” I do think they are good thighs – they are definitely saucy enough, but just not for me.
The meat is so incredibly juicy, juicer then any other burger I have tried. So juicy I would actually advise making a small well with your wrapper to collect all of the said juice!
They get literally get everything right…the bun, the condiments (the burger sauce they use is DELICIOUS) how they cook the PATTY (all burgers come medium-rare unless specified I believe) and the caramelised onions that come in the Smokey Robinson are perfection.
I’d say this could be my favourite burger place in London, I just prefer the James Street (London) branch because you can sit down and make more of a meal out of it.
Mid-range price for the burgers (£7.50-£8.50) and the meat sides are £5.50, slaw is £3 (stupid price for slaw) and chips are £2.50
My Aussie co-diner was actually in awe, he couldn’t believe how tasty a proper burger could be. He didn’t speak for a while why he processed what had just happened to him.
Check out the website here
After going to Southbank in London the other weekend and paying £3.25 for a average tasting, hard, marshmallow-less Whoopie pie; I wanted to give them a whirl and see a) how easy they are to make and b) if I could do it better myself. A quick google search led me to Simon Rimmer’s BBC Good Food recipe and I chose it because it was pretty straight forward and had simple ingreients. INGREDIENTS & METHOD AT THE BOTTOM
I got to work and made sure I took my time doing everything right (I feel like whoopie pies are a little like Macaroons in the sense they are extremely sensitive so I wanted to avoid any mishaps)
The batter turned out ganache-like; thick, shiny and very chocolatey. I used a measuring (table) spoon to measure out the whoopies on the baking tray – this would have been SO much easier if I had used an ice-cream scoop so I could get them all the same size (so they match up) annoyingly I have found printable size guides for Macaroons (that go under baking the parchment) but not for Whoopie pies 😦 it was hard as I had literally no idea how big the halves needed to be.
Unfortunately there were a few important factors that were left out of Simon’s recipe which made the whole experiance a little tricky! These being…
1) An indication on how well baked the whoopie pies should be after the first half of cooking is complete before you add the ‘mellows and re-bake. I think mine were a little underdone
2) How long should whoopie pies be left after the first bake (before you put back in with mellows) I wan’t sure if they needed to be completely cooled or not – mine also ripped a fair bit as I took them off the tray
3) What the overall consistency of the whoopie pie should be when finished cooking. I think mine were ever so slightly under-baked. Although, this did make them deliciously chewy, a bit like brownies and they went down a TREAT
4) I think the timings are totally wrong, I know all ovens are different but they were literally raw after I had baked for 6-8 mins
They also came out a little cracked, which has confused me, so I need to investigate as to why this happened.
I made some friends very happy with these; they were relatively easy to make and so incredibly tasty. A definite must try!
I will be making these again for sure and perfecting before (the sizing being the real hurdle for me) I move on to the many amazing different types of WHOOPIE pies you can bake.
INGREDIENTS & METHOD BELOW (link also to webiste above):
150g/5½oz chocolate, minimum 70% cocoa solids, plus extra for melting (optional)
3 free-range eggs
1 tsp vanilla extract
30g/1¼oz cocoa powder
½ tsp baking powder
- Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.
- Melt the butter and chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)
- Whisk the sugar, eggs and vanilla together in a separate bowl then fold in the chocolate mixture.
- Sift the flour, cocoa and baking powder together, then fold into the chocolate and egg mixture.
- Place tablespoonfuls of the mixture onto the baking tray (the mixture should make 36 biscuits) and bake in the oven for 6-8 minutes.
- Remove from the oven and set aside half of the biscuits on a cooling rack. Turn the remaining biscuits over and place a marshmallow on top of each. Return to the oven for 2-3 minutes, or until the marshmallows have softened.
- Remove from the oven and set aside on a cooling rack to cool slightly. Press the cooled biscuits on top.
- Optional: Melt 100g/3½oz extra chocolate and pour this over the cookies, then set aside to cool.