500g Strong wholemeal flour 7g Active Yeast 1 Egg 50g Melted butter 50g Honey 100g Sultanas 1 tbsp Mixed Spice 350ml Warm Milk for the cross 50g Butter 100g Plain Flour 1 Egg Combine all ingredients other than the milk in a large mixing bowl. Then gradually add the milk. You should end with a sticky dough. If the mix is too dry add a little water to the bowl. Knead the dough for 5-10 minutes until is is more stretchy than sticky. And set aside for 3-4 hours until the dough has at least doubled in size. You can use a thick flour and water mix for the cross but I prefer to make a pastry as it is more fun for the children to cut out the strips and stick them on. Rub together the butter and flour until it resembles breadcrumbs. Add a few drops of water at a time until the pastry forms a soft ball. Place in the fridge for at least 30 minutes. Once the dough has risen remove it from the bowl and knock it back by folding the dough over a few times. Split the dough into 12 balls and arrange in a buttered dish. Brush the dough with beaten egg, roll out the pastry and cut into long strips. Lay the pastry across the buns so they cross in the middle of each one. Allow to rise for another 30-60 minutes until the buns have doubled in size. Brush with egg again and bake at 180c for 30-40 minutes. |
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2 Cups Porridge Oats
4 Cups Water 1 Cup Mixed Frozen Berries ½ Cup Cocoa ½ Cup Honey Mix oats and water in a pan and heat on high until it begins to bubble, Add the berries from frozen and stir the porridge until it is thick and all the water is absorbed. Add the Cocoa and the honey. Continue to stir until hot through. You may need to add more water depending on your oats. 3 over ripe bananas
2 eggs 2 tbsp butter 1/3 cup honey ½ cup peanuts 1 cup plain flour ½ cup porridge oats 2 tsp baking powder 1 tsp cinnamon Preheat the oven to 160c Blitz bananas, eggs, butter, honey and peanuts in a food processor. In a large bowl combine flour, oats cinnamon and baking powder and stir in the wet ingredients. Spoon into muffin cases and bake for 20 -30 mins. 4 Over ripe bananas
160g Butter 200g Sultanas 400g Porridge Oats Vanilla Soak the sultanas in hot water for about 3o minutes. Preheat the oven to 180c. Melt the butter, squish the bananas and combine all ingredients in a large bowl. Give them a good squish about and leave to stand for about 15 minutes. Bake for 30-40 minutes. Leave to cool and slice. Store in an airtight container for a sneaky snack. ½ cup water 1 cup lemon juice ½ cup honey 5 tbsp gelatine heat the water until it start to bubble then stir in the gelatine until it dissolves. Add the honey and lemon. Ensure everything is thoroughly combined then pour into ice silicon ice cube trays or into a shallow tub. Place in the fridge for a couple of hours until set. Pop out of the trays or cut into cubes. A less healthy one for Christmas!
Salted Caramel Sauce 200g granulated sugar 120g salted butter 120ml cup Milk 1 teaspoon salt Profiteroles 100g Plain Flour 150ml Water 75g Butter 3 Eggs Cream 300ml Double Cream The salted caramel can be made weeks in advance and stored in a sterilised jar. Add the sugar and a couple of tbsp of water to a heavy bottom pan. Heat on high until the caramel in bubbling and a golden caramel colour (about 10 min). Quickly stir in the other ingredients and stir continuously until the butter melts. Remove from the heat and continue to stir until it stops bubbling. Pour into jar and use once cold. Add the butter and water to a sauce pan over a high heat. Stir until the butter melts then bring to a rolling boil. Remove from the heat and stir in the flour. Put back on the heat and stir until the mix comes together. Put the mixture into an electric mixer if you have one and beat until cooled slightly then slowly drizzle in the beaten egg until smooth and shiny. If doing it by hand make sure the mix is cool and the egg is added very slowly. Add to a piping bag and pipe onto a baking sheet. Bake in a preheated oven for around 20 minutes. Whisk the cream to stiff peaks. Lay the piping bag on a surface and spoon a thick layer of caramel sauce down one side. Then fill the remaining space with whipped cream. Pipe into cooled pastry shells. This is made in almost the same way as the lemon meringue pie but has a totally different flavour and a must for coconut lovers.
For the Pastry ½ Cup Butter 1 Cup Flour 2 Tbsp water For the Coconut Filling filling ¾ cup desiccated coconut ½ cup cornflour 2 cups milk 4 egg yolks 1 tbsp butter 1 tsp vanilla extract 1 tbsp honey For meringue 4 Egg Whites ½ Cup honey 2 tbsp water Method Put butter and flour into a large bowl and rub together until they look like an even breadcrumb then add water a few drops at a time until the pastry forms a ball. Wrap and place in the fridge for at least half an hour to rest. Preheat the oven to 180c On a floured surface roll out the pastry to around 2mm thick lay it over the pie tin and tuck in neatly. Then trim up the excess pastry. Line with baking paper and fill with rice/beans/baking beans. Bake for 20-30 minutes. Combine cornflour and milk in a pan and heat for a few minutes until thick and bubbling. Lightly beat the egg yolks and vanilla together and gradually add the hot milk mixture mixing all the time. Once combined pour back into the pan for a couple more minutes add the butter, honey and coconut and stir through until the butter has melted. Beat the egg whites to stiff peaks (this is much easier with an electric mixer). Boil the honey and water for about 5 minutes until it is thick and dark. Very gradually add the hot honey to the beating all the time. Pour the coconut mix into the pastry case and level it. Spoon the meringue mix over the top and swirl it to a peak. Pop the whole thing in the oven for 10 – 15 minutes until it's brown on top. Cool for about an hour then refrigerate for at least 3 hours before serving. For the Pastry ½ Cup Butter 1 Cup Flour 2 Tbsp water For the Lemon filling 5 Lemons 2 cups water ½ Cup Corn flour 3 Eggs ½ cup honey For meringue 4 Egg Whites ½ Cup honey 2 tbsp water Method Put butter and flour into a large bowl and rub together until they look like an even breadcrumb then add water a few drops at a time until the pastry forms a ball. Wrap and place in the fridge for at least half an hour to rest. Preheat the oven to 180c On a floured surface roll out the pastry to around 2mm thick lay it over the pie tin and tuck in neatly. Then trim up the excess pastry. Line with baking paper and fill with rice/beans/baking beans. Bake for 20-30 minutes. Combine water, lemon juice and cornflour in a pan over heat whisk for a few minutes until it thickens. Beat together the eggs, lemon zest and honey. Gradually add the hot lemon mix to the egg mix beating constantly. Return it back to the pan over a low heat mixing constantly for another couple on minutes. Beat the egg whites to stiff peaks (this is much easier with an electric mixer). Boil the honey and water for about 5 minutes until it is thick and dark. Very gradually add the hot honey to the beating all the time. Pour the lemon mix into the pastry case and level it. Spoon the meringue mix over the top and swirl it to a peak. Pop the whole thing in the oven for 10 – 15 minutes until it's brown on top. Cool for about an hour then refrigerate for at least 3 hours before serving.
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