Churros Food Truck
When I was a kid we used to eat pão-de-ló (portuguese sponge cake) and bolo de bolacha (portuguese marie biscuit cake). Once in a blue moon that aunt would bake a yoghurt or pineapple cake, but that would just be the ultimate act of eccentricity. There were no brownies or muffins in Portugal. Muffin is just a fashion name for queque (portuguese small cake, similar to a muffin), just like food truck is just another fashion name for roulote.
You see, this is the problem of writing in two languages. Some of the jokes I make are quite portuguese, but I’ll try to make this clear for you:
In Portugal we’ve always had this food truck culture. It’s not something recent and it’s definitely not something trendy. What’s trendy is calling it food trucks, because we’ve always used the word roulote for it, which comes from the french roulotte.
We have this fair culture. We have these trade fairs spread all over the country, some are seasonal, some every weekend, some once a month, some once a year. Most of them are mainly trade fairs, like street markets, while others have all sort of amusements and shit. But in all of them, there are people with RV’s or trailers selling stuff. Some of them don’t even have an home, they live in their vehicle and travel all around the country trading their stuff. And guess what, some of them sell food! Foods like pork sandwiches (we call it bifanas), churros, samosas (we call it chamuças) or even cotton candy have been sold in every fair in Portugal since ever. These guys even go with their roulotes at night, to the middle of the cities, when they know you just spent more than you should in alcohol and you desperately need to eat something greasy. Some of the most spectacular street brawls happen in front of these food trucks.
As you see, food trucks are not something fashion and trendy in Portugal. But calling your churros roulote a food truck is.
And I’m not even mentiong cupcakes, which are just queques with fancy frostings.
First time I heard about brownies, I was in hostelry. I looked at it as just another chocolate cake, but, after all, that evil cake was much better than any other chocolate cake I’ve ever tried. It was not just another sponge cake with a fancy name, was something completely different.
Omelette without eggs is not omelette
Ever since I studied to become a chef that I’ve always heard that “you can’t call this dish this or that”.
“But you can’t call that a cheesecake if it doesn’t have cheese in it.”
But if Jamie Oliver comes up with the same ideia he is so inovative and healthy food enthusiast.
“But yoy can’t use strawberries in your gazpacho, that’s not a gazpacho.”
Ferran Adrià serves a watermelon gazpacho in elBulli and he is called a vanguardist genius.
What I mean is:
- If Dick, George or John Doe comes up with a new recipe and they call it what they want – the traditional gastronomy culture is under attack.
- If any public figure names his recipe whatever he wants – he is a visionary thinker.
Dude, call whatever the heck you want to your food, clothes, music, who cares? I’ll call this cake an apple brownie, just because the texture reminds me of a brownie. This is my blog, I call it whatever the fuck I want. There is nothing wrong with it.
And don’t get me wrong with the text above, there is nothing less honorable on selling food or something else on a trail or RV. But don’t try to sell people the ultimate organic chickpea vegan burger with homemade sourdough bread, freshly squeezed OJ and sweet potato fries for 10€ when it doesn’t worth 5€!!!
2 Cups of Applesauce
1/2 Cup of Date Paste or 12 Dates
1,5 Cups of Vegetable Milk
2 Cups of Blackstrap Molasses
2 Cups of Grounded Oatmeal
1 Cup of Buckwheat Flour
1 Cup of Roasted Almonds
3-4 TBSP of Coconut Oil
2 TSP of grounded Cinnamon
1/4 TSP of grounded Nutmeg
1/4 TSP of grounded Cardamom
1/4 TSP of grounded Cloves
2 TSP of Baking Powder
Pinch of Flor-de-sal
- Set the oven on 200ºC;
- If your almonds are not roasted, roast them now;
- Blend the date paste (or pitted dates) with the milk;
- In a large bowl, mix the flours, seasonings and baking powder;
- Add in the apple pure, coconut oil, molasses and the date-milk mix;
- Stir well;
- At last, stir in the roasted almonds;
- Pour the batter into a non sticking baking form;
- I would recommend you to really use a non sticking one (if not, grease it with some fat);
- Your cake should be around 5 cm thick;
- If it is too thin, the baking time will be much less;
- If it is too thick, it’s possible that it will take a long time in the oven and don’t get the desired consistency;
- Bake your brownie for about 30-45 minutes;
- In the video I say 1 hour, but my oven is quite special, so it is a good ideia to start with 30 minutes;
- The cake is nearly ready when it starts cracking on the top;
- You can check the baking point sticking a toothpick in it, it is supposed to come humid but not covered in raw batter;
- Allow the cake to completely cool down before you take it out from the form and portion it;
- It lasts about a week in the fridge or a month in the freezer;
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And keep it green. Keep it real!
(I portioned my cake in 12 pieces; 1 service = 1/12 of the cake)
Blue – 51% Carbs
Red – 39% Fat
Green – 10% Protein
- This cake goes very well with nana ice cream or even a regular vanilla ice cream;
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