This is a nice recipe, not to sweet but great for a treat! I love how the light coating of icing sugar adds that extra sweetness and how soft these cookies are. They taste amazing straight from the oven when slightly warm and remind me of brownies but not quite as gooey on the inside. These cookies also look really cool with colour contrast of the super dark cocoa powder against the crinkle effect from the icing sugar. I always love baking and carrying some to work for that midday snack or pick me up.
Recipe: Crinkle cookies (makes 10)
30g cocoa powder
45g soft brown sugar
45g caster sugar
30ml vegetable oil
90g plain flour
1/2 tsp baking powder
2 tbsp icing sugar
Combine the cocoa powder and sugars together in a large bowl.
Mix in the oil and egg until smooth.
Sieve in the flour and baking powder to form a smooth dough, put in the fridge for 10-15 minutes.
Preheat the oven to gas mark 5 and line 2 trays with baking powder.
Use a tablespoon to scoop out the dough, roll with your hands to form a ball, flatten and cover with icing sugar then place in the baking tray.
Repeat, until all of the mixture is used up and bake in the oven for 10 minutes. Leave to cool slightly before eating.
Today’s recipe is pancakes, I’ve made the chocolate and peanut butter pancakes recently but I thought it was time for something a little healthier that can still be indulgent depending on the toppings. As I am writing this I can still remember the fluffy, light taste of the pancake that was so delicious. You could eat these Scotch Pancakes for breakfast or dessert with a variety of toppings like fruit, maple syrup, jam or even peanut butter.
*A little trick i learned a while back when frying pancakes is to oil the frying pan with kitchen paper, after frying each pancake you can use the paper to keep oiling the pan each time.
Recipe: Mini Scotch Pancakes (makes 12)
110g self raising flour
Pinch of salt
25g caster sugar
1 tsp oil
Sift the flour, salt and sugar into a large bowl.
In a cup or jug, whisk the egg and milk together and slowly whisk the liquid into the flour mix.
Keep whisking the batter until it is a runny, smooth mixture and pour in the oil.
Leave the mixture to rest for 5-10 minutes and in the meantime heat a little oil in a pan.
When the pan is hot, use a tablespoon to add the batter to the pan. I made them small so I had 3 in the pan at once.
Flip the pancakes over after about 3 minutes and continue cooking on the other side for a couple of minutes.
Enjoy the pancakes warm alone or with any toppings of your choice.
Hello everyone, I hope your day is going well. Have things returned to ‘normal’ for you yet? I’ve recently started going back to work but everything is quite different, with the one way systems and social distancing. Today’s blog post is more for dinner inspiration but I have included a hot dog roll recipe. I ordered the sausages from an online company called lovewhatyoueat.co.uk in the flavour gammon, turkey and cranberry and my toppings were onion, lettuce and carrot. The sausages were quite salty but tasty nonetheless, something I would recommend!
Recipe: Hot dog rolls (makes 6)
250g bread flour
4g dried yeast
1/2 tsp salt
(save 1 tbsp of the egg mixed with 2 tbsp of water for egg wash)
Warm the milk, water and butter in a pan and leave to cool down.
In a large bowl mix the flour, yeast, sugar and salt.
Once the milk mixture has cooled down, pour into the bowl with the egg, using your fingers to form a dough.
Knead for 5 minutes and place in a bowl, covered to rise for 1 hour.
Next, knock out the air and equally divide into six and roll into long finger shapes.
Place onto a lightly oiled oven tray, cover and leave again for 30 minutes.
Preheat the oven to gas mark 6 and brush the egg wash over the top of each roll.
Bake in the oven for 15-20 minutes until slightly golden.
I’m posting a slightly different cuisine today and when I looked online for recipe inspiration there were quite a few variations which included minced meat or vegetables but as it was my first time making it I kept it simple with egg. This dish, paratha is commonly eaten in places like India and Bangladesh in homes and as a street food. I ate mine with a little squirt of tomato ketchup but it would be even more tasty with a salad, chutney or yogurt.
Recipe: Egg Paratha (makes 1)
63g plain flour
4 tbsp water
To make the dough, mix the flour and water together until it forms a smooth dough and knead for 5 minutes.
Mix the egg, spring onion and a sprinkle of salt, pepper, chilli and tumeric together in a small bowl.
Heat a pan, whilst waiting for it to get hot, roll out the chapati to a round circle and place in the pan to cook on one side.
The pour the egg mixture on top and turn once the egg mixture is no longer runny. Cook for a few another minute and serve.
Since the ‘lockdown’ I have really been into making bread varieties. Usually, I would just stick to a pizza base dough, but I’ve made a plain bread loaf, flat bread, tortilla wraps and pitta bread over the months. To be honest they are all quite similar using mainly flour and water but they all taste so different and each complement a range of dishes. Since these are homemade, I opted to make them as healthy as possible, and as you can see in the images below, they are not covered in oil but tasted so good.
Garlic Herb Pitta Bread recipe (makes 6)
225g strong white bread flour
7g dried yeast
Pinch of salt
Pinch of sugar
1 tbsp oil
130ml warm water
Preheat the oven to gas mark 5 and lightly oil an oven tray.
Place all of the dry ingredients into a bowl making a well in the centre and pour in the water and oil.
Use your hands or a wooden spoon to form a dough and knead for 5 minutes. Shape into 6 circles, place on the tray and leave to rise for 30 minutes.
Bake in the oven for 10 minutes and set aside until needed.