Live and Fried. Churros recipe

The Gourmandise School   of Sweets and Savories     Live and Fried. We're so excited to start bringing you more of our classes- straight in your kitchen and with playback features. Rewind the stunning footage of glaze dripping of the warm, pillowy doughnuts.  Replay the scientific explanation behind yeast and sugars. Our online classes through Tastemade are filmed in the same format as the ones you've taken with us, only they're priced at $29.99 and accessible anytime, anywhere. The Doughnut class was released last Friday with an incredible response. We're celebrating by offering a two for one deal- you buy the Doughnut episode, you get Macarons on us.  The deal will expire on Friday, so click here, log in and enter this code: (bake2for1). Looking for something more savory?  Indian Chef Kaumudi Marathe of Un-Curry fame released this stunning Intro to Indian class here. Want more fried goodness?  Scroll down for our Churro recipe.  Let us know which other classes you'd like to see online! Churros In a medium saucepot, place: 1 cup water 4 1/2 ounces butter pinch salt Set aside: 1 cup flour 5 eggs 1.Bring the water, butter,and salt to a simmer.  Turn the heat off 2. Add the flour all at once and stir vigorously.  Turn the heat on to low and stir until the mixture creates a layer of dough on the bottom of the saucepot. 3. Place the mixture in a larger bowl and mix just a little to release the steam. 4. Whisk in the eggs, one at a time, until a smooth and even batter forms.  Start heating the oil. 5. Once your oil has reached 350 degrees, you can start frying. 6. Have a pair of scissors nearby.  Pipe segments of dough, cutting them at your tip once you reach a desired length.  Fry each churro for 4-5 minutes, longer if your test churro is raw in the center (this will vary depending on the size of your tip). 7. Pick your churros up carefully tongs or a slotted spoon.  Toss them in the cinnamon sugar. 8. Wait just a few minutes before eating- they are hot!!! Wishing you a delicious day,  Clémence and Hadley

Puerto Vallarta Saturday Market

Puerto Vallarta Old Town Farmers market, Very nice place I had the chance to talk to the owner and she is from Victoria BC so fun,  great Market  do not miss if you are in PV on Saturday10 AM to 2 PM Music, foods, farmers, food creator... just a wonderful day for everybody

Puerto Vallarta Work Holiday

I am in Puerto Vallarta working on my Cook book and the new step for my business 

As I do not eat meat  it is easier to cook for my self  here is a small sample of today feast

Raw salad cucumbers, chick peas, tomatoes, chayote, flat parsly, olive oil, lime & lemon, chipotle pure. 

 Chipotle peanut guacamole, Jicama, young romaine leaves, and some tortilla

 Young romaine leaf guacamole and jicama

 wrap & eat delicious

 My neighbor

 Sunset on bandera bay 

 From Puerto Vallarta, Bonne nuit, Buenos noches, Good night 

Westin hotel YVR

With a 6 Am Flight to LA I prefer to stay at the Westin Richmond as they have a rate for BC resident and a shuttle to YVR at 3 45 Am 

On my way to Los Angeles again Then Mexico

Dinner at Po Kong with James

Easy breakfast, blueberry & maple porridge

Great morning breakfast in a rice cooker 

1 cup of porridge 2 cup &1/2 of water, 1 cup of fresh blueberry, 1 soup spoon of maple sugar 

Vegan stew

Vegan Stew 

Lentil, quinoa, chick peas, roots vegetables (beets, turnips, carrots) cauliflowers, tomatoes, 1 lemon grape seed oil rice vinegar, hot sauce, sea salt & pepper 

so easy so tasty