Geoff and Jess invited us over for the World Cup game between Argentinia and Germany and we all cooked food themed by those countries signature dishes.
Geoff and Jess made amazing Sauerkraut with bacon and three types of German sausages: Kransky, Bratwurst and another wurst....real nice!
There were other lovely foods like carrot salad, potato salad, German dumplings and we made an Argentinian BBQ leg of lamb with Chimichurri sauce.
200g plain flour
2 eggs, beaten
Peanut oil, to deep-fry
Sift the flour onto a sheet of baking paper.
Heat milk in a saucepan with 150ml water.
When boiling, tip in flour and beat vigorously with a wooden spoon until it comes away from the sides of the pan. Set aside to cool slightly, then add the eggs, beating until well combined.
Heat the oil in a deep fryer or large saucepan over high heat. Place the churros dough in a piping bag fitted with a star nozzle (you can get these from woolworths in a box in the cake section) and pipe the dough into the hot oil in strips or horseshoe shapes.
Allow to become golden brown on one side (about 1 minute), then carefully turn over and cook the other side for about 1-2 minutes or until golden brown. Transfer to a plate lined with paper towel, to drain.
Combine the cinnamon and caster sugar together in a bowl and dip the churros in the cinnamon sugar to coat.
Serve with Dulce de Leche a signature Argentinian caramel sauce made by boiling sweetened condensed milk in the can or in a double boiler (pictured below) for over an hour.
They were so yummy I forgot to take more photos!