All meals are not planned way ahead.
Sometimes we decide to invite friends spur of the moment and there is not much time to put a meal together.
This recipe from Spanish Flavors (Kyle Books, US publication January 2013) by Jose Pizarro seems like a natural addition to 'quick recipes'list.
Orange-scented apple bunuelos
Bunuelos are crisp deep-fried fritters popular all over Spain. I came up with the idea for these one day when I had a few apples to use up, and needed a quick dessert to serve to friends. I have to say they were very well received. I love to serve them with the Crema Catalana Ice Cream on page 61.
Serves 6
For the batter
Scant 1/2 cup whole milk
1/2 teaspoon superfine sugar
3/4 cup all purpose flour
1/2 teaspoon active dry yeast
pinch of salt
1 extra large eggs, separated
3 tablespoons hard cider
1 tablespoon olive oil
olive or sunflower oil, for deep-frying
For the orange-scented apples
3-4 small dessert apples, such as Macintosh
Finely grated zest of 1/2 orange
1 tablespoon orange juice
1 tablespoon orange-flavored liqueur,such as Grand Marnier
To finish
1/2cup superfine sugar
1 teaspoon ground cinnamon
For the batter, warm the milk with the superfine sugar. Sift the flour, yeast, and salt into a bowl. Make a well in the center, add the egg yolk and gradually whisk in the milk and cider, followed by the oil to make a smooth batter. Cover with plastic wrap and set aside in a warm place for 1 hour until frothy.
Quarter, core and peel the apples and cut each pieces into 3 wedges. Put them into a bowl with the orange zest, orange juice and orange liqueur and mix well together. Set aside for 1 hour alongside the batter.
When you are ready to cook the fritters, heat some oil for deep-frying to 350 degrees Fahrenheit. Whisk the egg white in a clean bowl into soft peaks and gently fold into the batter.
Using a fork, lower one piece of apple at a time into the batter so that it takes a thin, even coating, and then drop it into the hot oil. Cook 6 pieces at a time, for 3 minutes, turning them over halfway through, until crisp and golden. Remove with a slotted spoon and drain briefly on plenty of paper towels while you cook the remainder.
Mix the superfine sugar with the ground cinnamon, sprinkle over the fritters, and serve immediately,while they are still hot and crisp.
(* Recipe from Jose Pizarro's Spanish Flavors-Published in US by Kyle Books, January 2013- Photos by Emma Lee)