For me this is comfort food, making it perfect for a late Autumn evening. Although I’ve only had festival a handful of times in my life, eating this warm, sugary dough always feels so comforting to me. Festival has only a mild sweetness to it and is often served with savory dishes like ackee and saltfish or a chicken curry. I have used water for the liquid in this recipe but milk is also commonly used for more flavour. The cornmeal is great for a golden outer colour and gives it a nice crunch. In a way, Festival is like the Jamaican version of churros and could also be eaten as a dessert, dipped in melted chocolate or sprinkled with sugar.
Recipe: Jamaican festival (makes 6)
65g plain flour
35g fine cornmeal
1/2 tsp baking powder
1/4 tsp cinnamon powder
1 tbsp caster sugar
Pinch of salt
50ml water or milk
Heat some oil in a deep pan.
Mix all of the dry ingredients into a large bowl and gently pour in the water.
Use your fingers to mix everything together until it form a soft dough.
Next, split the dough into six equal pieces and roll into finger shapes.
Once the oil is hot, add the dough pieces to the pan and turn every 2 minutes until fully cooked and golden brown (roughly 6 mins, depending on the heat and size).
Place on a plate with kitchen paper to drain off the excess oil and serve warm.
We all have lazy days which is why I don’t mind using a cookie mix every once in a while. When I made these I was craving something a little sweet, whenever you are short for time or feeling lazy it’s the perfect option. These cookies were super simple to make, as you can imagine and only took 12 minutes to bake in the oven. I did leave them in for a few minutes longer to give the cookies that extra crunch, but they were still very delicious. They are definitely a treat and great for that pick me up work snack!
So, my intention with this cake was to achieve a type of ‘funfetti’ appearance and as you can see it looks nothing like it should however, the end result was really nice and different. The ingredients should have been hundreds and thousands instead of nonpareils which was my mistake. This recipe is something I am working on so expect an updated version soon but in the meantime I hope you enjoy this one!
I wasn’t really sure on the name for this cake because it is flatter than most so I thought it would be good for layering, however, as I’m writing this now, I feel like some warm stewed berries would really compliment a slice of this cake. This recipe is a little different because it has cornflour and demerara sugar, which really adds to the flavour.
Recipe: Moist layer cake (makes 1 small cake)
70g plain flour
1 tbsp cornflour
1 tsp baking powder
80g demerara sugar
1 tsp vanilla extract
2 tbsp nonpareils
Preheat the oven to gas mark 5 and line a small cake tin with baking paper.
Sift the dry ingredients into a bowl and set aside. Cream the butter and sugar together.
Whisk the egg, milk and extract in a jug. Add to the butter mixture.
Gently fold in the flour, pour into the tin and bake in the oven for 25-30 minutes until fully cooked.
Today’s post is all about breakfast. I’ve made French toast using the most tasty tiger bread, thickly sliced with a seasoned crunchy crust. I love eating tiger bread for the flavour and it really makes the french toast. If ever you fancy something sweet for breakfast, this French toast will certainly hit the spot. It is served with a light sprinkling of sugar and a drizzle of syrup however, fresh berries would go down just as well.
This is not the most healthiest of breakfasts, its a little indulgent for most of us because of the icing sugar and maple syrup but the hope is that the protein from the eggs will keep us fuller for longer reducing the amount of unhealthy snacks consumed before the next meal.
Recipe: French Toast (serves 1)
2 slices of tiger bloomer
2 tbsp oil for frying
Sprinkle of icing sugar
Drizzle of maple syrup
Heat the oil in a frying pan.
Slice the bread in half and whisk the eggs together,
Place a slice of bread into the whisked egg one at a time and once the oil is hot put them into the frying pan.
Fry on a low to medium for 3-4 minutes until golden brown and crispy on the edges.
Place the bread on a plate, sieve over a little icing sugar and drizzle with maple syrup.
This recipe is a spiced twist on the original and the taste is just as delightful, the good thing about mixed spices is that you get a mixture of flavours from the nutmeg, cinnamon and ginger which all complement the shortbread. Another difference is the use of brown sugar which offers a deep, rich treacly taste, not usually associated with shortbread but compliments the taste none the less.
Recipe: Brown sugar spiced shortbread (makes 30)
150g plain flour
3 1/2 tbsp dark brown soft sugar
1/2 tsp mixed spice
Preheat the oven to gas mark 4 and line a tray with baking paper.
Mix the flour, sugar and mixed spice in a large bowl. Rub the butter until it forms crumbs. Bring together to form a smooth dough.
Roll out on a lightly floured surface, use a small cutter to cut out the shortbread and place on a the tray.
Bake in the oven for 20-25 minutes and transfer to a wire rack to cool down.