Spanish chocolate
Photography Photography by Vanessa Wu.
INGREDIENTS
1 ½ cups cream
1 teaspoon ground cinnamon
200 grams dark chocolate,
2 tablespoons brandy
softly whipped cream to serve
METHOD
Heat the cream and cinnamon in a small saucepan until it just reaches boiling point. Remove from the heat, add the chopped chocolate and brandy and stir until dissolved. Set aside to cool then pour into small glasses or cups and top with a dollop of whipped cream. Dip the churros into the chocolate and enjoy! Serves 8-10
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.