O.M.G! What can I say…..super tasty and fluffy!
I attended a Doughnut Master class recently and thoroughly enjoyed it, so this weekend was the time to put my new found skills to the test and it was a success. I was so pleased with myself, although I am a perfectionist so I’ll give these 9/10, always room for improvement…..lol!
The flavour ideas going through my head just now are buzzing, so look forward to experimenting in the future.
For the Doughnuts:-
500g Strong White Flour
60g Caster Sugar (plus 60g for finish)
10g dried yeast
4 Whole eggs
180g cold water
125g unsalted butter
- Add all the dry ingredients to a mixer the add the eggs and water. Mix on low setting for 30 seconds then on high for 5-7 minutes until the dough comes together.
- Let the dough rest for a minute, then cut up the butter into cubes and add to the dough. Mix on high for about 5 minutes.
- Once mixed transfer the dough to a large bowl and allow to rise/prove until double in size. If you have a setting on your oven great, if not cover with cling film and leave in a warm place.
- Once doubled, knock the dough back and allow to rise again in the fridge for a couple of hourse, ideally overnight though. (doing this in the fridge gives a stronger flavour)
- Remove dough from fridge, knock back and roll into 55g balls then cover with flour. Lay onto a baking tray, making sure you cover the tray generously with flour or the balls will stick. Allow space in between for them to double in size. Prove the balls until doubled in size.
- Preheat some rapessed oil in a pan to between 175-180 deg. Gently place the balls in the oil and fry for about 2 minutes each side. Remove, allow to cool slighty and roll in the sugar. Set aside.
For the Creme de patisserie:-
6 egg yolks
80g strong bread flour or plain
125g caster sugar
- Whisk together egg yolks in a bowl then add in flour & sugar, whisk together
- Gently heat 500ml milk – do not boil. Warm enough to touch. (60-70deg)
- Slowly add the milk to the egg mixture, ensuring you whisk at all times to prevent curdling.
- Then add mixture back to the pan and whisk continually on a medium heat until the mixture thickens up (this will take about 10 minutes)
- Remove from heat and put into a dish, cover with cling film ensuring film is touching crem pat. This is to prevent a hard crust forming. Allow to cool then chill in fridge for around 2 hours.
- Remove and add in your choosen flavours. I used Lemon Curd in 1 and Nutella in the other. Transfer crem pat mixture into a piping bag.
- Take the doughnuts and gently push your finger into the side where it is white making space for the filling. Gently push the piping bag in a fill.
- Nothing else to do then get the kettle on and devour! Oh so Yummy!
I used my Best Pancake recipe for this, it is one recipe that always works. Light Fluffy pancakes guaranteed. This morning was a more healthier option with low fat toffee yoghurt, blueberries and a little Maple Syrup…….oh so yummy!
I love mixing up pancakes, there are so many toppings you can choose. What is your favourite?
So after my bargain purchase of potatoes, I decided to make some homemade chilli chips using my crisper plate. You know how much I love this little Crisper plate don’t you? lol! You can find more information here:- Crisper Plate Technology
I decided on a bit of spice today, so I seasoned the chips with salt, pepper and chilli flakes…..soooooooo Yummy!
- Wash potatoes and cut into desired chip length and width. Approx 1-2 cm cube is perfect.
- Pre-heat the Crisper plate for 2 minutes on Dynamic Crisp setting.
- Coat chips with a little spray oil and season, then place onto plate & cook for 12 minutes. Perfect little chips.
Sometimes you just need to treat yourself with the little things in life that make you happy. This is one of them for me. Having some disaronno left from New Year, I decided to treat myself today, because I deserve it!
Put a pot of fresh coffee on, preferably strong taste.
Pour some Disaronno or any Amaretto into a glass.
Top with freshly brewed coffee.
Froth up some milk or cream with a little frother and spoon on top.
Grate some dark chocolate over.
Relax and Enjoy a little afternoon delight. xx
Looking for healthier and more nutritious alternatives are always on my to do list, I came across this recipe from The Kitchn , I changed it up a little to my own flavours but this was truly delicious and filling.
Spray fry oil
1 bag (100g) baby spinach
1 Clove of garlic, finely chopped
1 tsp chilli flakes
pinch salt & pepper
4 large or 8 small tortillas
1 tin (400g) of refried beans (I always use Old el paso…I just love them)
1 Red Pepper, finely chopped
1 small tin of sweetcorn, drained
150g Cheddar Cheese, Grated
- Heat the oil in a large fry pan over a medium heat. Add the red pepper and sweetcorn with the garlic and chilli and cook for a few minutes.
- The add the spinach and cook until wilted. Season.
- Remove from pan. Heat through the refried beans for about 4 minutes then remove from pan, set aside.
- Place the tortillas on a flat surface and start to assemble. Spoon the refried beans on covering half of the tortilla, then the cheese, then the spinach mix the fold in half.
- Wipe the fry pan with a dry cloth and place each tortilla in pan a cook on each side for about 2-3 minutes until browned and crispy. Repeat until all cooked.
- Remove and cut the quesadillas in half and serve. Yummy!
When life gives you snowy days…………..JUST BAKE!……….Coffee and Cake can never go wrong in my house, especially on a snowy day. I used my sponge recipe from my pistachio cupcakes, and I just omitted the pistachios. I baked half with chocolate chips inside and the other half I used some Unicorn Chips (coloured white chocolate chips). I then decided to use what I had in my cupboards with regards to decoration and went a bit creative……lol! Think the boredom was getting to me……lol.
This is definitely my best cupcake mixture to date, always light and fluffy and full of flavour.
O.M.G!! What can I say………….this little creation is my best yet……absolutely delicious! 10/10 my boyfriend said….lol!
I just love a relaxing saturday afternoon baking, while my boyfriend was watching the Rugby I was listening to my favourite tunes by Imagine Dragons and creating some little afternoon delights.
140g Golden Caster Sugar
140g Self Raising Flour
5 tbsp milk
100g milk or dark chocolate drops (whichever you prefer)
1 tsp vanilla essence
1 tsp almond extract
250g icing sugar
Green food colouring
- Preheat oven to 160 deg.
- Line a Muffin tin with cases.
- Blitz the pistachios in a blender under finely chopped. (keep a little back for decoration)
- Mix flour, sugar, butter, eggs, milk, vanilla essence, almond extract and pistachios in an electric mixer until well blended and smooth.
- Divide the mixture between the cases and then push some chocolate chips into each one.
- Bake in the oven for about 23-25 minutes or until a knife comes out clean. Leave to cool on a rack after.
- Meanwhile, sift the icing sugar into a bowl and add 1 tbsp at a time of water until you get a thick but still slightly running texture. Then drop 1 or 2 drops of food colour into icing to make a pale green colour.
- Melt some chocolate in the microwave for the decoration. About 1 minute – 1m30secs.
- When cakes are cool, top with the icing, then left over pistachios and drizzle with the chocolate. Refrigerate for about 1/2 hr to harden.
- Then just devour! Oh so Yummy!