Saturday, 1 July 2017

Homemade Donuts from Scratch | Recipe

295g bread flour,
3 tbsp sugar,
3 tbsp unsalted butter,
1 and 1/2 tsp of dried, active yeast,
120ml of warm milk,
1 egg,
1/4 tsp of salt

1. Whisk together the flour, sugar, salt and dried yeast together in a large mixing bowl to aerate.
2. Create a well in the center of the dry ingredients and add the egg, butter and milk.
3. Knead for 3-5 minutes using a stand mixer, or 6-7 minutes by hand.
4. Grease a large bowl, roll the dough into a ball, and cover it with a plastic wrap (directly touching the dough).
5. Let rise in a warm, draft-free place for 1 and a half to 2 hours. I like using the microwave (switched OFF)- I place the dough inside along with a cup of hot water to rise.
6. Once risen, place dough onto a well-floured work surface.
7. Roll dough using a rolling pin to around a half-inch thickness.
8. Cut 2 and a half inch circles using a circular cookie cutter. Within each circle, cut a smaller hole in the centre using (e.g the wide end of a piping tip).
9. Place the donuts and the corresponding donut holes onto a lined baking sheet, Cover loosely with plastic wrap and let rise for 45 minutes.
10. Once risen, heat 2 inches of oil in a large pot to 190C. To test to know if the oil is hot enough, pinch a piece of dough and drop into the oil- if it sizzles and floats, it is ready.
11. Place donut into the oil and cook for about 45-60 seconds on each side. Make sure to not overcrowd the pot (i.e only cook a maximum of 2 dounts at any one time) as this may drop the temperature of the oil, resulting in uneven cooking.
12. Let the donuts drain on some paper towels and let cool.

Cinnamon Sugar;
1/2 cup of sugar + 2 tbsp of cinnamon = mix together until no clumps of cinnamon remain

// Nutella
// Powdered Sugar Glaze;
1/2 cup of powdered sugar + 1 and a half tbsp of water = mix together until a smooth glaze/icing is formed

Decorate the donuts however you want with the toppings described above. For the cinnamon sugar, it is best to do this whilst the donuts are still warm so that the sugar sticks well. Enjoy!

Thursday, 15 June 2017

Berry Smoothie Bowl | Recipe

1 cup of frozen, mixed berries,
1/2 cup of coconut water,
1/2 tsp of green tea powder,
1 ripe banana,

sliced bananas + peaches + rolled oats + chia seeds + fresh coconut pieces + sliced almonds

1. Blend the frozen berries, coconut water, green tea powder, and banana in a blender until smooth and no lumps remain.
2. Pour smoothie into a bowl, and decorate accordingly with sliced bananas, peaches, rolled oats, chia seeds, fresh coconut pieces and almonds!
3. Enjoy!

This smoothie bowl is so refreshing for the summer and it's also super healthy too. Packed with super foods such as green tea and chia seeds and almonds, this smoothie bowl will not only satisfy your eyes but your health too!

Thursday, 1 June 2017

Nutella Cookies | Recipe

113g unsalted butter,
1/2 cup Nutella,
1/2 cup brown sugar,
1 egg,
1 tsp vanilla extract,
1 cup all-purpose flour,
2 tbsp cocoa powder,
1/2 tsp baking soda

1. Beat the butter, Nutella and brown sugar together until light and fluffy.
2. Add in the egg and vanilla extract, and mix until well combined.
3. Stir/fold in the flour, cocoa powder and baking soda until briefly mixed. Then, beat for a few seconds to ensure everything is fully combined.
4. Scoop spoonfuls of cookie dough onto a lined baking sheet. Leave 2-3cm between each mound of cookie dough.
5. Bake for 10-13 minutes at 190C. Do not over bake otherwise the cookies will be hard, rather than chewy and soft.
6. Let the cookies cool slightly, and serve warm with a large glass of cold milk- enjoy!

Monday, 1 May 2017

Angel Food Cake | Recipe

3 egg whites,
100g sugar,
1/4 tbsp of lemon juice,
1/2 tsp of vanilla extract,
42g cake flour

1. In a large bowl, beat together the egg whites and sugar until frothy.
2. Whisk in the lemon juice and vanilla, and beat until stiff, glossy peaks form.
3. Sift in the flour and gently fold until just combined. Do not over mix or you'll deflate the mixture.
4. Pour batter into a chiffon // angel food tube cake pan. Run a knife through the batter to get rid of air bubbles.
5. Bake at 180C for 40-45 minutes. Once baked, invert the cake onto a flipped, flat-topped tumbler.
6. Cool completely upside down for 1 and a half hours to prevent shrinkage.
7. Run a knife around the edges to loosen the cake. Release and place on a plate to serve. Dust with a generous amount of powdered sugar.
Slice and enjoy with cream and fresh berries!

0g of fat. Pure goodness!

Saturday, 1 April 2017

Oreo Cream Puffs | Recipe

12 Oreo cookies,
1 egg yolk,
2 tbsp sugar,
2 tbsp cornstarch,
1/2 cup cream,
1/2 cup milk,

1/2 cup water,
4 tbsp butter,
1/4 cup all-purpose flour,
1 tbsp cocoa powder,
2 tbsp sugar,
2 eggs

*Preheat oven to 220C
1. Separate 12 Oreo cookies so that you're left with 12 creme fillings and 24 thin chocolate cookies.
2. Grind the chocolate cookies in a food processor until a fine powder is formed. Set aside.
3. Whisk egg yolk, sugar and cornstarch until thick. Then, whisk the cream and milk until smooth.
4. Sift this mixture using a strainer into a pan. Heat on low heat whilst constantly stirring until the custard thickens and leaves a trail behind when whisked.
5, Whisk in the 12 Oreo creme fillings until melted and smooth.
6. Transfer the custard into a large bowl and cover with plastic wrap, making sure it touches the custard itself to prevent a skin from forming.
7. Let the custard cool completely whilst we make the cream puffs themselves.

8. In a large pan, heat the water and butter until melted on low to medium heat.
9. Add in the flour, chocolate cookie crumbs, cocoa powder and sugar. Stir until a dough forms and there is a film at the bottom of the pan. Let this cool completely.
10. Once cooled, whisk in one egg until the dough is nicely loosened. Whisk in the other egg.
11. Transfer mixture/dough into a piping bag and snip a 1/2 inch from the tip.
12. Pipe mounds on a lined baking sheet, ensuring 2-3cm is left between each mound.
13. Bake for 20-25 minutes or until fully risen.
14. Cool in the oven for 30 minutes with the oven door open slightly. This helps prevent shrinkage and deflation of the cream puffs.
15. Take them out and let them cool completely on a wire rack.

16. Fill a piping bag with the custard, fitted with a star tip/nozzle.
17. Flip a cream puff upside down and puncture the bottom with the tip, squeezing gently to gfill with custard. It is done filling when you feel the pressure of the cream puff increasing as it expands until it feels like it's about to ooze.
18. Dust and garnish with powdered sugar and enjoy.

Wednesday, 1 March 2017

S'mores Cupcakes | Recipe

1 egg,
120ml buttermilk,
60ml vegetable oil,
1 tsp of vanilla extract,

1/2 tbsp instant coffee,
120ml of hot water,

290g of all-purpose flour,
35g of cocoa powder,
130g of sugar,
1 tsp of baking soda,
1/2 tsp of baking powder,

*Preheat oven to 180C
1. Whisk together the egg, buttermilk, oil and vanilla extract in a large bowl until well combined.
2. Dissolve the coffee in the hot water. Add to the liquid ingredients.
3. Sift in the flour, cocoa powder, sugar, baking soda and baking powder. Beat briefly on a low speed until just combined.
4. Scoop the batter into a lined cupcake pan using an ice cream scoop or just a tablespoon measure.
5. Bake cupcakes for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
6. Let cupcakes cool completely on a wire rack.

ICING: 2 egg whites + 1/2 cup sugar + 1/2 tsp of vanilla extract (+ optional graham cracker to garnish)

1. Fill a saucepan half way full with water. Simmer on a low to medium heat.
2. Place another pan on top of this saucepan. Add the egg whites and sugar and then whisk immediately.
3. Continue whisking until the sugar is dissolved (i.e no 'gritty' noises made when whisked).
4. Transfer egg whites into a large bowl and whisk until stiff peaks are formed. Fold in the vanilla extract.
5. Transfer to a large piping bag and snip the end off so as to produce a circular, smooth look when piped.
6. Pipe on the cupcakes from the center and swirl out. Decorate with a small graham cracker.
7. Using a flaming device (e.g. kitchen-grade blowtorch), lightly flame the meringue to achieve the golden brown, toasted marshmallow effect. Enjoy!

Wednesday, 1 February 2017

Butter Cookies | Recipe

125g all-purpose flour,
25g cornstarch,
25g powdered sugar,
1 tsp vanilla extract,
125g unsalted butter,

110g bittersweet chocolate

*Preheat oven to 180C
1. Beat butter and vanilla extract until light and fluffy.
2. Sift in flour, cornstarch and powdered sugar.
3. Fold gently with a spatula until a rough dough forms. Mix on low speed until well combined. The dough should be soft and pliable.
4. Place dough into a piping bag fitted with a star tip.
5. Line a baking sheet with parchment paper.
6. Pipe swirls from the centre out onto the baking sheet. Leave around 2-3cm between each piped swirl.
7. Bake for 13-17 minutes until golden brown and fully cooked through.
8. Let cookies cool on a cooling rack, and meanwhile, melt the bittersweet chocolate in the microwave for 1 and a half minutes, at 30 second intervals stirring after each one.
9. Once chocolate is completely smooth and melted, dip the cookies halfway and then place the cookies on a sheet of parchment paper.
Let the chocolate harden before serving with a glass of milk, or a steaming hot cup of tea.

TIP: Ensure that the butter is at room temperature otherwise it will be very hard to mix and incorporate it into the other ingredients.

The resulting cookies are melt-in-your-mouth delicious and are so mouthwateringly buttery. As shown in the video, you can also pipe out straight to form your traditional Viennese biscuit shapes with with you can use to sandwich melted chocolate- the choice is yours, feel free to experiment!