Spanish Breakfast - Churros, Magdalena, Tostadas with Tomato Compote | Get Curried

How to make a Spanish Breakfast spread of Churros with Chocolate Sauce, Tostadas / Toasts with tomato compote, Magdalena or lemon flavoured Cupcakes is probably the best in the world. Nick Saraf shows you how to make these in his very own style.

Toastada con Tomate compote and olive oil and ham

Ingredients:

100ml milk
200g flour
8 g yeast
1 egg
50g butter
70 g sugar
2-3 tbsp oil for brushing

Method:

Tostada
And butter and sugar in a big bowl and mix them properly, add to eggs to the mixture and mix it, then add yeast and give it a light mix. To this mixture add milk and flour and mix it till it turns into a sticky dough ball. Once the dough ball in formed, cover it with kling flim and keep it to rest for 30mins. Take the sticky dough on a oiled surface and knead it for a few minutes. Make small buns of the dough and keep it to prove 15 mins. After the proving time, bake the buns in a preheated oven at 200 degrees for about 7 mins, then take them out and brush them with oil and put them in for 10 mins more.

Compote
In a frying pan, heat up some Spanish olive oil, add slivered garlic and let it cook at a high flame, when its nice and cooked add chopped tomatoes, if needed add more olive oil, after the mixture is coagulated, add salt, pepper and dry mixed herb. As the mixture comes together, add malt vinegar. Once the whole mixture is reduced take it of flame and your tomato compote is ready.

Magdalenas:

Ingredients:
4 eggs
135g sugar
115g butter
125g flour
2g salt
8 ml vanilla
10 g lemon zest
1 tbsp baking powder
1 tbsp milk

Method:

Break four eggs in a big bowl and add sugar to it and beat it all together till it forms little ribbons. To this mixture add melted butter and mix them further, add vanilla extract, milk, lemon zest, flour, baking powder and salt and mix them properly, once the batter is ready, spoon the mixtures into cupcake mould. Bake the mixture in a preheated oven at 180 degrees for 20 mins. Dip the cupcakes into some lemon juice.

Churros and Chocolate dip

Ingredients:
475ml water
225g Butter
60g sugar
6g salt
250g flour
6 eggs
sugar dust/roll

Method:
Take some water in a saucepan, add salt, sugar and butter, let this mixture heat. Once the mixture starts boiling, add flour to it and mix, bring the heat to low, mix the whole mixture till it turns into a small ball of dough. Pour it in a bowl and let it cool. Once cooled, add 6 eggs, one by one, and mix it properly until its completely combined. Transfer this dough into a piping bag with a star tip nozzle.

Pipe the churros into piping hot oil, once the ridges are nice and brown, take it out on an absorbent paper. Roll the churros into castor sugar, your churros are ready.

Chocolate dip:
Take a sauce pan full of milk, add sugar and chopped chocolate to the oven and let it reduce to a good thickness and your dip is ready

Host: Nick Saraf
Copyrights: REPL

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