'supporting each other through really tough times'

sevenup01

katieowl wrote: »

Oh no she said the C word. Churros. I can't stop eating them, I keep making 'trial' batches for our christmas market!

Kate

sorry:p. I was introduced to them 2 months ago and decided then and there i had to let my children try them.
Fuddle churros are a sort of long thin donut and you dip them into a pot of melted chocolate to eat. They are dusted with sugar and cinnamon i think and arent too sweet.

fuddle

I've just seen a pic on google 7up. I have never seen nor heard of these little delights before! How do you make them?

shegar

Well im getting use to the new laptop, its so nice not to have all those dam electric wires everywhere:eek:, cant believe ive gone "all modern"........
I packed away the old puter and the tower and the desk, so ive also gained a bit more space by not having them, so pleased with new puter,im like a child with new toy........

Insurance......Well id never go without it, if I lost my nice new computer I couldnt afford another £300 to get another one...............Makes you appreicate things when they cost alot to replace .................

Nice and dry and sunny here today, got loads of washing dry, woke up to a frost though.......................So dam dark so dam early, hate it so much.........Ive got a 8.30 diabetic eye screening appointment in the morning at the hospital, so I shall have to leave home at 7.30, hopefully I will be able park without too many problems,:eek: Got 26 miles to get there......
I hope your all bearing up in the troubled times we are having, its just one after the other.......
My washing is playing up, im waiting for new thermo to come for the TD, my bathroom drains are blocked and im waiting to get them "blasted",..........

Apart from all the usual all is not too bad.....Oh and ive just made a appointment to have another cortizone injection in my feet cos of this dam plantar fasiciitis which is real bad..............Sheila

Possession

To be authentic churros should be piped and they should be deep-fried but since that ain't gonna happen here at least, here are baked churros:
http://pinterest.com/search/?q=churros+baked

katieowl_2

7_week_wonder wrote: »

Please can I pick everybody's brains again on my favourite problem: pastry!

I'm still having problems rolling it out - as soon as I start rolling I get cracks at the edge that start spreading inwards so I end up rolling the pastry out far bigger than I need to take account of the cracks. And nothing I do seems to enable me to stick the cracks back together. (Is this making any sense?) Does that mean I'm not adding enough water to my pastry? I've looked at lots of youtube videos etc of pastry and they all seem to have this perfect lump of pastry that rolls out into a perfect circle and I just can't get that.

Cakes and biscuits I can do, pastry just seems to be beyond me!

It sounds a bit too dry, and are you resting it between making and rolling? I can suggest a recipe that is very well behaved. 4.5oz of vitalite to 9oz of plain flour with a pinch of salt and a bit of white pepper, mix with enough water to give a soft pliable dough, rest for an hour, or overnight, and it rolls out beautifully. I use the same mix with butter too - almost as well behaved. If you need to stick bits back together, use a little water on a finger as glue!

Kate

jem132

Katieowl they sound delighted where do I get some please?

I've just put some left over chicken noodle soup in the oven from freezer in one of them take away foil things hop its okay???

I have decided that in my radical changes to make this house MY home I am going to sort out the bedroom of doom (my bedroom) I inherited a massive wardrobe dressing table combo thing and I brought with me my massive bed and 2 sets of draws and I need all that just for my clothes I know I have an obsession with my things.
I think that comes from living in a children's home as a child and getting everything stolen :eek:

Anyway onwards and upwards better get that room sorted a surprise for dh when he gets home lol x

katieowl_2

Possession wrote: »

To be authentic churros should be piped and they should be deep-fried but since that ain't gonna happen here at least, here are baked churros:
http://pinterest.com/search/?q=churros+baked

I'm deep frying in a small, but heavy, le crueset milk pan. Three at a time. Piping not a problem, but the star needs to be a lot smaller than you'd think!

Kate

katieowl_2

I'm using this recipe now. It's the most reliable.


http://www.channel5.com/shows/mexican-food-made-simple/recipes/churros-and-hot-chocolate-sauce

Kate

7_week_wonder

Thanks Silvasava, Fuddle and Katieowl. I do chill my pastry for at least half an hour, but I reckon I am so worried about adding too much water that I don't quite add enough. Also, do you knead the dough at all before putting it into the fridge to chill?

Oh well, I will just have to keep practising: I'm determined not to be beaten. And a big thank you to whoever suggested cutting the left-over bits of pastry into strips and brushing it with marmite. I made some last night and served them to OH with a glass of wine before dinner. He was very impressed!!

katieowl_2

7_week_wonder wrote: »

Thanks Silvasava, Fuddle and Katieowl. I do chill my pastry for at least half an hour, but I reckon I am so worried about adding too much water that I don't quite add enough. Also, do you knead the dough at all before putting it into the fridge to chill?

You are not supposed to handle it excessively, a light touch with cool hands is recommended. The vitalite stuff can be quite springy, I read recently that if you make, for example quiche, resting the dough again before baking, stops it shrinking quite so much when you bake it blind, it certainly seems to work for me (that's a tip from the Dan Leppard baking book)

Kate