Tag Archives: Mexican

Bunoelos – Mexican dough


Bunoelos, lime syrup & tropical sorbet
Bunoelos, lime syrup & tropical sorbet

For about 20 units. Serves 6

Ingredients:

  • 150g Self-rising flour
  • 1 pinch of salt
  • 100ml water
  • Zest of 1 whole lime

Method:

Sieved flour and lime
Sieved flour and lime

Mix everything in the bowl. Sieve the flour in a large bowl, add the salt and the lime. Mix well, then, add the water and work the dough to obtain a lump free stretchy dough.

Sticky dough
Sticky dough

Cover the dough and leave it to rest for 10 minutes.

Meantime, heat about 300ml of vegetable oil. If you’ve got a chip pan, use it. What we are looking for, is to have enough oil so the dough ball will rise to the surface within seconds after being dropped in the oil. The oil should be really hot.

Dough in oilTo test that the oil is hot. Drop in a very small piece of dough. If it stay on the bottom of the pan. Leave it to heat well and do another test.

Once the oil is hot. Cut the dough in small pieces and put them into the oil… 5-10 piece at a time depending on the size of your pan. Fry for 3-5 minutes until the balls are brown all over. PS: You won’t be able to use a knife to cut the dough… you will have to be creative with a spoon or your fingers… It is a very sticky dough.

Using a skimmer (that big cooking spoon with holes like a colander) remove the now browned dough from the oil and put them on tissue/absorbing paper. Repeat until all done.

Can be served warm just rolled in granulated sugar.

Laid on the lime syrup
Laid on the lime syrup

I served mine with a lime syrup. The recipe will be in the next post. But you can also pipe jam or hazelnut chocolate in the individual dough ball…

This recipe was created as part of a Mexican menu made for www.MadeByHortense.com. Enjoy!

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Tinned tropical fruits sorbet


Tropical fruits sorbet
                                          Tropical fruits sorbet

I chose to do a tropical sorbet because it is very practical and innovative way to use tinned fruit. I find that tinned fruits often have an after taste. In a sorbet form the after taste disappears.

Ingredients for 500ml sorbet:

Ingredients for the sorbet
                            Ingredients for the sorbet
  • 1 small tropical fruits tin 410g
  • 1 small carton Guava juice 200ml
  • 1 table spoon sugar granules
  • Zest of ½ an unwaxed lime

Method:

This sorbet was made the old fashion way; a fork, patience, and elbow grease. This version is for people without ice-cream maker.

Open the tropical fruits tin, drain the fruits and discard the syrup.

drained fruits
                                                Drained fruits

Using a hand blender, liquidise the fruits and add the guava juice. Add the sugar and zest. Mix well until the sugar granules melt.

Blended sorbet mix
                                           Blended sorbet mix

Pour the mix in a plastic container with lid and place it in the middle section of the freezer for 1 hour 30 minutes.

After that, bring out the container and break the ice/sorbet crystals that are starting to form with a fork or a hand blender. I used a fork throughout as I wanted the lime zest specks to still be visible at the end. So, mix well and return the container in the freezer. If you do care about the lime specks, just use the hand blender instead.

Breaking the sorbet crystals with a fork
                          Breaking the sorbet crystals with a fork

Repeat the process 2 more times before the sorbet is ready to serve.

If you are not serving it right away, after breaking the ice/sorbet crystals 3 times, return the bowl in the freezer. If you serve the sorbet 5, 10 hours later or the next day, take the bowl out of the freezer 15 minutes before hand. That way, the sorbet won’t be too hard to scoop out.

DSC01592

Serving suggestion
                                            Serving suggestion

Enjoy!

x.

PS: this foodbank related recipe was part of current series I am presenting on Croydon Radio. For further information go to http://www.MadeByHortense.com. The Sorbet is in the Mexican menu.