Taste USA: American

Wednesday, June 29, 2016

refrigerator pickles

How to make refrigerator pickles recipe - There is nothing quite like the crunch of homemade refrigerator pickles, which are fresher than store-bought equivalents.

MAKES 2 x 7fl oz (200ml) jars

PREP TIME 10 mins

Ingredients:
1⁄4 cup sugar
2 tsp salt
3⁄4 cup white wine vinegar or rice wine vinegar
freshly ground black pepper
4–5 small pickling cucumbers, thinly sliced
1 tbsp finely chopped dill fronds
1⁄2 tsp dill seeds, lightly crushed

Method:
1 Preheat the oven to 275ºF (140ºC). To sterilize the jars, wash them thoroughly and place them upside-down on a baking sheet. Put them in the oven for at least 15 minutes. Put the lids in a metal bowl and pour over a few cups of boiling water. Leave for 5 minutes, then remove and leave to drain. Dry well with paper towels.

2 Put the sugar and salt in a bowl and add a little of the vinegar. Whisk until the salt and sugar dissolve, then add the remaining vinegar and a good grinding of pepper.

3 Once the jars are cold, layer the cucumbers in the jars, adding a sprinkling of chopped dill and a few dill seeds between each layer.

4 When the jars are full, pour over the vinegar mixture and seal. Shake the jars to disperse the liquid evenly and refrigerate overnight for them to get really crispy.

COOK’S TIP
These pickles will keep in the fridge for up to 1 month, packed in a sterilized, sealed jar. Make sure they are always covered with vinegar.

refrigerator pickles

hot pepper jelly

How to make hot pepper jelly recipe - This simple jelly is an easy introduction to preserving, without the need for traditional water-bath canning.

MAKES 4 x 10fl oz (300ml) jars,

PREP TIME 20 mins, COOK TIME 10 mins

Ingredients:
14oz (400g) jalapeños or other mild green chiles, finely chopped
3 1⁄2oz (100g) green bell peppers, seeded and roughly chopped
2 tbsp pectin
1 1⁄2 cups white vinegar
2 cups honey

Method:
1 Process the jalapeños and peppers in a food processor to make a purée. Transfer the purée to a saucepan and combine with the pectin, vinegar, and honey. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.

2 Pour into 4 clean, sterilized jars and tightly screw on the lids. (To sterilize the jars, see step 1, opposite.) Leave to set for 1 hour before serving. The jelly will keep for up to 2 weeks in the fridge. Read More

spicy chow chow

How to make spicy chow chow recipe - This simple refrigerator pickle is like a spicy pickled coleslaw. It is delicious with cold meats and cheeses, as well as in sandwiches and wraps.

MAKES 4 x 10fl oz (300ml) jars

PREP TIME 20 mins, COOK TIME 10 mins

For the slaw:
5 green tomatoes, finely chopped
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 red onion, finely chopped
3 garlic cloves, crushed
1⁄2 head of green cabbage, shredded
1 tbsp sea salt

For the pickle:
2 1⁄2 cups white vinegar
1 cup light brown sugar
1 tbsp mustard seeds
1 tsp celery seeds
1 tsp chili flakes
3 tbsp sea salt

Method:
1 To make the slaw, combine the vegetables with the sea salt in a large bowl and mix well. Cover and chill in the fridge overnight.

2 Drain the vegetables and transfer them to a medium saucepan. Add the vinegar, sugar, mustard seeds, celery seeds, chili flakes, and the sea salt. Simmer the vegetable mixture over medium heat for 15 minutes.

3 Divide the mixture between 4 clean, sterilized jars. (To sterilize the jars) The relish will keep for up to 2 weeks in the fridge.

spicy chow chow

quick stovetop sauerkraut

How to make quick stovetop sauerkraut recipe - Traditionally, sauerkraut is fermented over several weeks. Try this almost instant version for a quick, easy alternative.

SERVES 4

PREP TIME 10 mins, COOK TIME 1 1⁄2 hrs

Ingredients:
1 tbsp olive oil
2 garlic cloves, crushed
1 small white onion, diced
1 head of green cabbage, shredded
2 cups (500ml) apple cider vinegar
2 tbsp salt
1 tbsp caraway seeds

Method:
1 Heat the oil in a deep, straight-sided frying pan or Dutch oven. Add the garlic to the pan and cook over medium heat until golden. Stir in the onion and cook for 10 minutes, or until translucent.

2 Add the cabbage to the pan along with 1⁄2 cup of water, the vinegar, salt, and caraway seeds. Bring to a boil, reduce to a simmer, cover, and cook over a low heat for 11⁄2 hours. Serve warm
with hot dogs or sausages.

COOK’S TIP
This sauerkraut is also great added to soups and stews for a healthy, warming meal. Read More

no cook spicy summer relish

How to make no cook spicy summer relish recipe - This fresh, vibrant relish takes seconds to make and is great in burgers, with hot dogs, or even in wraps and sandwiches.

SERVES 6–8

PREP TIME 10 mins

Ingredients:
1 red bell pepper
1 yellow bell pepper
1 small red onion, roughly chopped
1 garlic clove
1⁄2 jalapeño or other mild green chile, seeded
3 tbsp rice wine vinegar or white vinegar
2 tsp sugar
salt and freshly ground black pepper
good-quality mayonnaise, to serve (optional)

Method:
1 Seed and roughly chop the red and yellow peppers, as shown in the technique below. In a food processor, pulse the bell peppers, onion, garlic, and jalapeño until finely chopped.

2 Put the chopped vegetables in a nonreactive (not aluminum or cast-iron) bowl. Add the vinegar, sugar, and season well. Stir until well combined, then cover and chill for at least 4 hours.

3 To serve, drain off any excess liquid and serve as it is or stir in some mayonnaise for a creamier finish.

COOK’S TIP
This relish will keep in the fridge for up to 5 days, tightly sealed.

PREPARING A PEPPER
1 Place it on its side and cut off the top and bottom. Stand on one of the cut ends and slice in half lengthwise. Remove the core and seeds.

2 Lay each section flat on the cutting board. Remove the remaining pale, fleshy ribs, then roughly cut the flesh into chunks. Read More

fresh berry compote with vanilla and thyme

How to make fresh berry compote with vanilla and thyme recipe - Cook down ripe summer berries to make this sweet, syrupy compote, perfect for serving with pancakes or ice cream.

SERVES 4

PREP TIME 10 mins, COOK TIME 20 mins

Ingredients:
1⁄2 cup sugar
1 vanilla pod, split and seeds scraped
sprig of thyme
5 1⁄2oz (150g) blackberries
3 1⁄2oz (100g) dark cherries, pitted and halved weight (see technique, below)
3 1⁄2oz (100g) blueberries

Method:
1 Put the sugar, vanilla pod, thyme, and 2 tbsp water in a medium, heavy-based saucepan, stir together, and bring to a boil. Add the blackberries and cherries, reduce the heat and simmer, covered,
for 8 –10 minutes, until the berries start to break down and release their juices.

2 Remove the lid, add the blueberries, increase the heat, and continue to cook the compote for a further 8–10 minutes, stirring occasionally, until the sauce has thickened and reduced, and the berries are soft.

3 Remove from the heat and cool. Remove the vanilla pod and thyme before serving cold, or at room temperature.

COOK’S TIP
This deliciously dark compote will keep for several days in the fridge, and is marvelous over ice cream, yogurt, or Homemade granola for a morning treat.

PITTING CHERRIES
To remove pits with a pitter, place the cherry in the pitter, stem-side down, and press until the pit emerges from the hole at the bottom.

If using a knife, slice the cherry lengthwise in two, cutting all the way around the pit. Twist and separate the halves and remove the pit.

fresh berry compote with vanilla and thyme

pistachio brittle

How to make pistachio brittle recipe - Brittles are simple to make, and you can try combining different dried fruit and nuts to find your favorite combination.

SERVES 6–8

PREP TIME 5 mins, COOK TIME 18 mins, plus cooling

Ingredients:
1 cup sugar
1⁄2 cup light corn syrup
1 cup shelled pistachios
2 tbsp butter, cut into cubes, plus extra for greasing
1 tsp baking soda
1 tsp vanilla extract

Method:
1 In a heavy-based saucepan, combine the sugar, corn syrup, and 1⁄4 cup water over medium heat. Cook, stirring frequently with a wooden spoon, as shown in the technique below.

2 At this hard breaking point, add the pistachios. Continue stirring until the temperature rises to 325ºF (160ºC) again.

3 Remove from the heat and stir in the butter, baking soda, and vanilla extract. Continue to stir as it foams and the butter melts.

4 Pour onto a greased 9 x 14in (23 x 35cm) baking sheet and let it cool completely. Break into pieces and store in an airtight container.

COOK’S TIP
If you do not have a sugar thermometer, drop a small amount of the mixture into a glass of cold water, and if the candy breaks, it is hot enough.

pistachio brittle

lavender chocolate pretzel rods

How to make lavender chocolate pretzel rods recipe - A small amount of lavender adds a delicate fragrance and subtle flavor to these sophisticated snacks.

MAKES 20

PREP TIME 10 mins, COOK TIME 10 mins, plus drying

Ingredients:
5 1⁄2oz (150g) dark chocolate chips or squares
20 large, thick pretzel rods or knotted pretzels
3 tbsp dried culinary lavender

Method:
1 Melt the chocolate in a small heatproof bowl over a saucepan of simmering water, as shown in the technique below.

2 Dip two-thirds of a pretzel rod or knotted pretzel into the melted chocolate, tilting the bowl for a good coating. Carefully drip off any excess chocolate into the bowl. Continue to dip all the pretzel rods.

3 Sprinkle over the lavender sparingly and transfer the pretzel rods to a lined baking sheet to dry. You can also try topping the pretzel rods with sprinkles, crushed nuts, dried fruit, or candy pieces for a delicious alternative.

MELTING CHOCOLATE
1 Put the chocolate in a small heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water.

2 Stir occasionally with a metal spoon and remove the bowl from the saucepan as soon as the chocolate has melted.

lavender chocolate pretzel rods

pear and cardamom butter

How to make pear and cardamom butter recipe - The complex flavors of pears and cardamom are an exciting twist on the more usual apple butter.

MAKES 2 x 10fl oz (300ml) jars

PREP TIME 15 mins, COOK TIME 1 hr, plus cooling

Ingredients:
4 pears, about 14oz (400g) in total
3⁄4 cup apple cider vinegar
1⁄2 cup light brown sugar
1⁄2 tbsp cardamom pods, ground
pinch of salt

Method:
1 Core and peel the pears, as shown in the technique below, then roughly chop. In a saucepan, combine the pears, vinegar, 1⁄2 cup of water, sugar, cardamom, and salt. Bring to a boil on high heat, then reduce the heat and simmer, uncovered, for 1 hour, or until the pears are tender. Remove from the heat and allow to cool completely for about 1 hour.

2 Blend in a food processor, or purée with a hand-held blender. Spread generously on toast and serve with hot coffee.

COOK’S TIP
The spread will keep for up to 2 weeks in an airtight container.

CORING AND PEELING A PEAR:
1 Use a melon baller or a teaspoon to scoop out the small core in the base of the pear.

2 Use a vegetable peeler or a small, sharp knife to pare off the skin thinly and evenly, then remove the stalk. Read More

chocolate marshmallow fudge

How to make chocolate marshmallow fudge recipe - This recipe is ideal for children to make. It is quick, easy, and ready in the time it takes for the chocolate to set.

MAKES 36 squares

PREP TIME 5 mins, COOK TIME 5 mins, plus cooling

Ingredients:
9oz bag mini marshmallows
3 cups semisweet or dark chocolate
16oz (450g) can condensed milk
1⁄4 cup whole milk
1 tsp vanilla extract

Method:
1 Line a 9in (23cm) square baking sheet with parchment paper. Lay out the marshmallows on the tray. In a saucepan, heat the chocolate, condensed milk, and milk over medium heat. Cook, stirring frequently, until the chocolate melts and all the ingredients are combined.

2 Remove from the heat, add the vanilla extract, and stir to combine. Spread the chocolate mixture over the marshmallows and set aside to cool completely. When the fudge has set, cut into 11⁄2in (4cm) squares and serve.

gooey s'mores bars

How to make gooey s'mores bars recipe - These s’mores bars, with a cinnamon-flavored ganache, are an easy-to-make alternative to the traditional camping treat.

MAKES 12

PREP TIME 15 mins, COOK TIME 40 mins, plus chilling

Ingredients:
1 stick (8 tbsps) butter, melted, plus extra for greasing
1⁄2 cup light brown sugar
1⁄2 cup sugar
4 eggs
1 tsp vanilla extract
6 graham crackers
1⁄2 cup all-purpose flour
1 tsp baking powder
11oz bag mini marshmallows, for the topping

For the ganache:
1 cup semisweet chocolate, broken into small pieces
1 tsp ground cinnamon
1⁄2 cup heavy cream

Method:
1 Preheat the oven to 350ºF (180ºC). Grease and line a 9in (23cm) square baking pan.

2 Using an electric hand whisk, cream the butter and the sugars in a bowl. Add the eggs, one at a time, and the vanilla extract and whisk until light and fluffy.

3 In a food processor, process the graham crackers until they resemble breadcrumbs. Alternatively, place the crackers in a plastic food bag and crush with a rolling pin. Pour into a large bowl and add the flour, baking powder, and egg mixture. Stir to combine. Pour the batter into the baking pan and bake for 35 minutes, or until golden brown.

4 For the ganache, place the chocolate, cinnamon, and cream in a small heatproof bowl over a saucepan of simmering water (see technique for melting chocolate). The bowl should not touch the water. Stir occasionally until the chocolate melts. Remove immediately.

5 Pour the ganache over the cracker base and top with the marshmallows. Broil on very low heat, until toasted and melted. Let it cool for 15 minutes before transferring to the fridge. Chill for 30–45 minutes; this will make it easier to slice. Cut into equal-sized bars and serve at room temperature.

gooey s'mores bars

chile ginger candied pecans

How to make chile ginger candied pecans recipe - A bag of candied pecans makes a lovely festive gift, prettily wrapped and hand-labeled.

MAKES 8oz (225g)

PREP TIME 10 mins, COOK TIME 20 mins

Ingredients:
2 egg whites
1 tsp vanilla extract
1⁄2 cup light brown sugar
large pinch of chili powder
1 tbsp ground ginger
8oz (225g) whole pecans

Method:
1 Preheat the oven to 350ºF (180ºC). In a small bowl, whisk the egg whites until white, soft peaks form. Stir in the vanilla extract.

2 In a separate bowl, mix together the sugar and spices. Toss the pecans in the egg white mixture and then in the dry ingredients. Spread them out on a baking sheet lined with parchment paper. Bake for 20 minutes, or until crisp.

3 Remove the pecans from the oven and toss in the spice mixture again. Leave to cool. Serve as a snack or as a topping in salads, soups, or ice cream.

chile ginger candied pecans

white chocolate and coconut popcorn balls

How to make white chocolate and coconut popcorn balls recipe - Children love to help with these easy-to-make sweet treats. Roll them in colored sprinkles for added sparkle.

MAKES 10

PREP TIME 20 mins, COOK TIME 5 mins, plus drying

Ingredients:
2 tbsp peanut or sunflower oil
5 cups popcorn or popcorn kernels
2 tbsp unsalted butter, plus extra for greasing
1⁄2 cup mini marshmallows
1⁄2 cup white chocolate chips
2 tbsp shredded coconut, unsweetened

Method:
1 If you are making the popcorn, heat the oil over high heat in a large, heavy-based saucepan. Add the popcorn kernels and shake the pan so they spread out into an even layer. Cover the pan and wait for 1–2 minutes until the corn starts popping. Reduce the heat to low and continue to cook, shaking the pan occasionally, until the popping noises have stopped. Transfer the popcorn to a large bowl to cool.

2 Melt the butter over low heat in a small, heavy-based saucepan. Add the mini marshmallows and continue to cook over low heat for 2 –3 minutes, stirring constantly, until they have just melted to a thick, sticky liquid.

3 Pour the melted marshmallows over the popcorn and mix well. It should start to stick together. Add the chocolate chips and coconut and mix well to combine.

4 Lightly grease your hands with a little butter and take a handful of the mixture. Compress it between your palms to make a round, compacted ball of popcorn and place on a baking sheet to dry. Repeat until you have 10 balls. Let them dry for at least 1 hour before storing in an airtight container. Read More

cayenne cheddar cheese straws

How to make cayenne cheddar cheese straws recipe - These crisp, crumbly canapés are particularly delicious when served still warm from the oven.

MAKES 50–60

PREP TIME 20 mins, plus chilling, COOK TIME 5–10 mins

Ingredients:
2 cups all-purpose flour, plus extra for dusting
1 tsp cayenne pepper
1⁄2 tsp smoked paprika or ancho chile powder
1 tsp salt
1 stick (8 tbsps) butter, cut into cubes
2 cups Cheddar cheese, cut into cubes
1⁄2 cup grated Parmesan cheese

Method:
1 Put the flour, cayenne pepper, paprika, and salt in a food processor and pulse-blend. Mix in the butter and cheeses, one half at a time.

2 Blend on high speed for 2–3 minutes, or until a soft dough forms. Wrap in plastic wrap and chill for 1 hour.

3 Preheat the oven to 375ºF (190ºC). Roll out the dough to a 1⁄2in (1cm) thick rectangle, as shown in the technique below. Cut into 7in (18cm) long and 1⁄2in (1cm) wide strips. Transfer the strips onto a baking sheet lined with parchment paper. Bake for 5–10 minutes, or until crisp.

ROLLING DOUGH
1 Remove the plastic wrap, turn out the dough onto a floured surface, and pat it down with your hands.

2 Using a rolling pin, roll out the dough evenly to a 1⁄2in (1cm) thick rectangle of the desired size.

cayenne cheddar cheese straws

Southern style cornbread

How to make Southern style cornbread recipe - This simple bread is quick to make, and best eaten while still warm from the oven.

SERVES 8

PREP TIME 15 mins, COOK TIME 25–30 mins

Ingredients:
1 1⁄4 cup all-purpose flour
1 1⁄4 cup cornmeal or fine polenta
2 tsp baking powder
1 tsp salt
pinch of sugar
1 1⁄4 cup buttermilk
1 egg, beaten
1⁄4 cup vegetable oil
butter, to serve, plus extra for greasing

Method:
1 Preheat the oven to 425ºF (220ºC). In a bowl, mix together the flour, cornmeal, baking powder, salt, and sugar. Stir in the buttermilk, egg, and oil, and mix until well incorporated.

2 Pour the batter into a greased 8in (20cm) round pan, spreading it evenly.

3 Bake in the oven for 25–30 minutes, or until golden brown. Allow to cool slightly and serve warm with butter as a side dish with soups or stews.

Southern style cornbread

banana and butterscotch muffins

How to make banana and butterscotch muffins recipe - Make double quantities of the butterscotch sauce as it stores well in the fridge. Gently reheat it to pour over ice cream.

MAKES 12

PREP TIME 30 mins, COOK TIME 20 mins

Ingredients:
1 3⁄4 cups self-rising flour
1⁄3 cup sugar
1 tsp baking powder
pinch of fine salt
1⁄4 cup whole milk
1⁄4 cup peanut or sunflower oil
1⁄2 tsp vanilla extract
1 egg
2 bananas

For the butterscotch:
4 tbsp unsalted butter
2⁄3 cup dark brown sugar
2⁄3 cup heavy cream
1⁄2 tsp vanilla extract
pinch of salt

For the streusel topping:
1⁄4 cup light brown sugar
1⁄2 cup all-purpose flour
2 tbsp unsalted butter, softened
1⁄2 tsp ground cinnamon

Method:
1 First, make the butterscotch. Melt the butter in a small, heavy-based saucepan, then mix in the sugar and cook over low heat until it is no longer granular. Add the cream, vanilla extract, and salt and whisk well to combine. Bring to a boil, reduce to a low simmer, and cook, stirring constantly, for 5 minutes until thickened. Remove from the heat and pour into a large, shallow bowl to cool quicker.

2 Meanwhile, make the streusel topping. In a small bowl or the bowl of a food processor, rub together, or pulse, all the ingredients until they resemble coarse breadcrumbs.

3 Preheat the oven to 400ºF (200ºC). Sift the flour, sugar, baking powder, and salt into a large bowl. Using a hand-held blender, process the milk, oil, vanilla extract, egg, 1 banana, and three-quarters (about 2⁄3 cup) of the cooled butterscotch until smooth. Cut the remaining banana into small cubes.

4 Make a well in the center of the flour mixture and mix in the liquid ingredients along with the chopped banana, being careful not to over-mix the batter.

5 Line a muffin pan with paper liners and fill each one two-thirds full with the muffin mixture. Heat the remaining butterscotch until it is runny and divide it over the surface of each muffin. You may need to do this in 2 batches.

6 Top each muffin with a heaped teaspoon of the streusel topping, making sure that the butterscotch is completely covered. Bake for 20 minutes until well risen, and when a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool on a wire rack.

COOK’S TIP
The butterscotch can be made up to 3 days ahead and stored in the fridge until needed. Any leftover streusel topping can be stored in an airtight container in the freezer and used straight from the freezer for other recipes. Read More

chocolate custardfilled doughnuts

How to make chocolate custardfilled doughnuts recipe - Doughnuts are surprisingly easy to make. These are light, airy, and taste far nicer than any store-bought varieties.

MAKES 12

PREP TIME 35 mins, plus, rising and proving, COOK TIME 15–20 mins

Ingredients:
2⁄3 cup milk
5 tbsp unsalted butter
1⁄2 tsp vanilla extract
2 tsp dried yeast
1⁄3 cup sugar
2 eggs, beaten
2 1⁄4 cups all-purpose flour, preferably “00” grade, plus extra for dusting
1⁄2 tsp salt
1 quart (1 liter) peanut or sunflower oil, for deep-frying, plus extra for greasing
sugar, for coating

For the chocolate custard filling:
3⁄4 cup whole milk
2 egg yolks
1⁄4 cup sugar
1 tsp cornstarch
1⁄2 tsp vanilla extract
2⁄3 cup dark chocolate, finely chopped

Method:
1 Heat the milk, butter, and vanilla extract in a saucepan until the butter melts. Let it cool until tepid. Whisk in the yeast and a tablespoon of the sugar. Cover and leave for 10 minutes. Mix in the eggs.

2 Sift the flour and salt into a large bowl. Stir in the remaining sugar. Make a well in the flour and add the milk mixture. Bring together to form a rough dough. Turn the dough out onto a floured surface and knead for 10 minutes until soft and pliable. Put in an oiled bowl and cover with plastic wrap. Keep it warm for 2 hours until doubled in size.

3 On a floured surface, knock back the dough and divide it into 12 equal pieces. Roll them between your palms to form balls. Place on baking sheets, spaced well apart. Cover with plastic wrap and a dish towel. Leave in a warm place for 1–2 hours until doubled in size.

4 In a large, heavy-based saucepan or deep-fat fryer, heat a 4in (10cm) depth of oil to 375ºF (190ºC). Slide the doughnuts off the sheets. Do not worry if they are flatter on one side. Carefully lower 3 at a time into the hot oil, roundedside down. Turn after 1 minute. Remove with a slotted spoon when golden brown all over. Drain on paper towels, then, while still hot, toss them in sugar. Cool before filling.

5 For the filling, pour the milk into a saucepan over medium heat, and heat until small bubbles form on the edge and steam rises. Do not allow the milk to boil. Using an electric mixer, whisk the egg yolks, sugar, and cornstarch together until pale yellow and thick. Slowly whisk in the warm milk. Return the mixture to the saucepan and simmer, stirring continuously, over very low heat until the sauce thickens and coats the back of a spoon. Stir in the vanilla extract, then add the chocolate and stir until it has completely melted. Remove from the heat and pour into a pitcher or bowl. Let the filling cool completely, then pour into a piping bag with a thin nozzle.

6 Pierce each doughnut on the side and insert the nozzle. Gently squirt in about a tablespoon of the filling, until it almost starts to spill out again. Dust the hole with a little more sugar, and serve. Read More

cinnamon churros with chocolate chili sauce

How to make cinnamon churros with chocolate chili sauce recipe - These cinnamon- and sugar-sprinkled Spanish snacks take minutes to make and will be devoured just as quickly.

MAKES 20

PREP TIME 10 mins, plus cooling, COOK TIME 15 mins

Ingredients:
2 tbsp unsalted butter
1 1⁄2 cup all-purpose flour
1⁄4 cup sugar
1 tsp baking powder
4 cups peanut or sunflower oil
1 tsp ground cinnamon

For the chocolate chili sauce:
1⁄2 cup good-quality dark chocolate, broken into pieces
3⁄4 cup heavy cream
1 tbsp sugar
1 tbsp unsalted butter
pinch of salt
1⁄4 tsp chili powder or cayenne pepper, to taste

Method:
1 Measure 1 cup of boiling water into a bowl. Add the butter and stir until it melts. Sift together the flour, half the sugar, and the baking powder into a bowl. Make a well in the center and slowly pour in the hot butter liquid, beating continuously, until you have a thick paste; you may not need all the liquid. Leave the mixture to cool and rest for 5 minutes.

2 Pour the oil into a large, heavy-based saucepan or deep-fat fryer to a depth of at least 4in (10cm) and heat it to 375ºF (190ºC). Test the oil as shown in the technique on p144. Keep the correct-sized saucepan lid nearby and never leave the hot oil unattended. Regulate the temperature, making sure it remains even, or the churros will burn.

3 Place the cooled mixture into a piping bag fitted with a 3⁄4in (2cm) star-shaped nozzle. Pipe 23⁄4in (7cm) lengths of the dough directly into the hot oil using a pair of scissors to snip off the ends. Do not crowd the pan, or the temperature of the oil will go down. Cook the churros for 1–2 minutes on each side, turning them when they are golden brown. When done, remove the churros from the oil with a slotted spoon and drain on paper towels. Turn off the heat.

4 Mix the remaining sugar and the cinnamon together on a plate and toss the churros in the mixture while still hot. Leave to cool for 5–10 minutes before serving while still warm.

5 For the chocolate chili sauce, put the chocolate, cream, sugar, and butter in a medium, heatproof bowl over a saucepan of barely simmering water (see technique for melting chocolate on p238). Heat the mixture, stirring constantly, for 3–4 minutes until the chocolate melts and the sauce amalgamates and thickens.

6 Take the sauce off the heat and add a pinch of salt. Add the chili powder or cayenne pepper to taste, a pinch at a time, and taste as you add it. The sauce will not immediately appear hot or spicy; the right amount of spice will be reached when it leaves a slow heat in your mouth, but does not overwhelm you. Transfer to a bowl and serve immediately with freshly made churros.

cinnamon churros with chocolate chili sauce

apple and cinnamon snickerdoodles

How to make apple and cinnamon snickerdoodles recipe - Processing dried apple into a fine powder adds a sweet yet sharp flavor to the coating on these soft cake-like cookies.

MAKES 20

PREP TIME 10 mins, plus chilling, COOK TIME 10–12 mins

Ingredients:
7 tbsp unsalted butter, softened
3⁄4 cup sugar
1 egg
1⁄2 tsp vanilla extract
1 apple, peeled and coarsely grated
1 1⁄2 cups all-purpose flour
1⁄2 tsp baking powder
pinch of salt

For the topping:
2 tbsp sugar
2 tbsp apple crisps or dried apples
1 1⁄2 tsp cinnamon

Method:
1 In a large bowl, cream together the butter and sugar with an electric hand whisk until light and fluffy. Whisk in the egg and vanilla extract, then stir in the grated apple. Sift in the flour, baking powder, and salt, then fold in to combine. Cover and chill the mixture for 30 minutes. Meanwhile, make the topping. In a food processor, process the sugar, apple crisps, and cinnamon to a fine powder.

2 Preheat the oven to 400ºF (200ºC). Remove the batter from the fridge. Use a small ice-cream scoop or a tablespoon measurer to form small balls, and set them aside on a plate. Roll them briefly between your palms to even out the shape. If the batter is too soft to do this, return the plate to the fridge for a further 15 minutes to chill.

3 Now roll the snickerdoodles in the cinnamon-sugar topping, making sure that they are well covered. Flatten them slightly between your palms and place them on 2 lined baking sheets, spaced well apart. Bake in the center of the oven for 10–12 minutes, until risen and golden brown. Remove from the oven and allow them to rest on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

apple and cinnamon snickerdoodles

cranberry oatmeal cookies

How to make cranberry oatmeal cookies recipe - These chewy cookies are packed with fiber-filled oats and dried fruit for a healthy treat.

MAKES 16

PREP TIME 15 mins, COOK TIME 15 mins

Ingredients:
7 tbsp unsalted butter, softened
1⁄4 cup dark brown sugar
3⁄4 cup sugar
1 egg
1⁄2 cup all-purpose flour
1⁄4 tsp baking powder
1⁄4 tsp ground cinnamon
pinch of salt
1⁄2 cup oatmeal
1⁄4 cup dried cranberries

Method:
1 Preheat the oven to 350ºF (180ºC). In a large bowl, cream together the butter and sugars with an electric hand whisk, until light and fluffy, then whisk in the egg.

2 Sift in the flour, baking powder, cinnamon, and salt, and fold to combine. Next, fold in the oatmeal and cranberries.

3 Place heaped tablespoons of the mixture, spaced well apart, on2 nonstick baking sheets and bake in the center of the oven for 15 minutes, until they begin to brown at the edges. The centers should remain a little chewy.

4 Remove the cookies from the oven. Allow them to rest on their sheets for 5 minutes before transferring them to a wire rack to cool completely.

COOK'S TIP
These are delicious to eat, while still warm, with a glass of cold milk. Read More