Churros, Spinach Cannelloni And Two-tone Chocolate Tart by Zarnak Sidhwa

Ingredients for Churros:

• Butter melted 50 gm
• Vanilla essence 1/2 tsp
• Flour 250 gm
• Baking powder 1 tsp
• Salt a pinch
• Oil to fry
• Water 350 ml

For Sauce:

• Dark chocolate 200 gm
• Cream 100 ml
• Milk 100 ml
• Golden syrup 3 tbsp
• Vanilla essence 1/2 tsp
  

For Cinnamon Sugar:

• Caster sugar 100 gm
• Cinnamon 2 tsp

Method:

1. Put 350 ml boiling water into a jug and add the melted butter and vanilla essence.
2. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt.
3. Make a well in the center, then pour in the contents of the jug and very quickly beat into a flour with a wooden spoon until lump free. Rest for 10-15 minutes.
4. Put all the chocolate sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce.
5. Keep warm on a low heat. Fill a large deep saucepan with oil.
6. Mix the caster sugar and cinnamon together.
7. Fit a star nozzle to a piping bag.
8. Fill with the rested dough, then pipe 2-3 strips directly into the pan, stirring off each dough strip with a pair of kitchen scissors.
9. Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper lined tray.
10. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go.
11. Once you've cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.

Ingredients for Spinach Cannelloni:

For Crepes:

• Flour 8 oz
• Eggs 3
• Milk 8 oz
• Water 8 oz
• Oil 2 oz

For Filling:

• Spinach 3 bunches
• Mushrooms 6
• Onion 1/2 small
• Milk 2 cups
• Bay leaf 1
• Unsalted butter 3 tbsp
• Flour 5 tsp
• Mustard powder 1/2 tsp
• Garlic 1 clove
• White pepper 1/2 tsp
• Nutmeg powder 1 pinch                
• Egg yolk 1
• Parmesan cheese 1 tbsp
• Fresh bread crumbs 1 tbsp

1. Method:
   

2. Mix flour eggs and milk and whisk add oil water and make a smooth batter for
3. thin crepes, let stand for a while and then heat a creps pan, brush with oil or butter and cook a ladle- full of crepe batter, for a minute on each side and then layer on a plate with greaseproof paper in between so they don't stick.
4. Put the onion with milk and bay leaf in a pan and bring to a boil slowly. Strain and set aside.
5. Melt half the butter in a pan, remove from heat and add 5 tsp of floor.
6. Cook over low heat for two minutes.
7. Again remove from heat and stir in mustard powder.
8. Gradually add the milk and whisk till it is smooth.
9. Return to the heat and simmer for ten minutes stirring all the while till the sauce coats the back of a spoon.
10. Remove from heat, cover and keep aside.
11. Melt the remaining butter over low heat and cook garlic till soft taking care that the color does not change.
12. Add spinach and mushrooms, cover and cook over moderate heat till the leaves wilt.
13. Season with salt, pepper powder and nutmeg. Drain excess water.
14. Add egg yolk, half the parmesan cheese and enough white sauce to bind it all together.
15. Lay the creps on a board. Spoon the filling along the center of each creps and roll.
16. Place in a buttered ovenproof dish and pour the remaining sauce over.
17. Sprinkle the remaining parmesan cheese mixed with bread crumbs over the top evenly.
18. Bake for 25 minutes till the top is golden brown.