Monday, June 22

Flash pickled onion/pineapple and Kachumber salad with spicy Indian Chicken

The chicken I coated with a mixture of yoghurt, grated ginger, minced garlic, kashmiri chilli powder and turmeric, let it sit for an hour or so then roasted; the flash pickle is 1 small red onion, sliced finely; 2 tablespoons of white wine vinegar; 1/2 teaspoon sugar; 1/2 teaspoon salt. Toss onion slices with vinegar, sugar and salt; leave for around an hour. Drain the fluid off, and mix with 300g sliced pineapple and fresh coriander leaves. (enough for 4-6 people)
Kachumber salad is (for 8 - 10 people, so adjust accordingly);

Photos courtesy of Sarah Jones

Sunday, January 25

English Muffins

Makes 8 muffins
25g (1oz) unsalted butter
2tsp caster sugar
300ml (½pt) whole milk
1 x 7g sachet dried yeast
450g (1lb 2oz) strong-white flour
A pinch of sea salt
50g (1¾oz) dry polenta

Put the butter and sugar in a small saucepan and heat gently until the butter has melted. Remove from the heat and pour in the milk. Whisk in the yeast and set aside.

Pour the flour and salt into the bowl of an electric mixer fitted with a dough hook and set the machine on its second lowest setting. Gradually pour in the milk and yeast mixture until fully combined and mix for 10 minutes. Turn the dough out into a large clean bowl, cover with clingfilm and leave to rise in a warm place for 30 minutes.
Sprinkle the work surface with half of  the polenta and turn out the dough. Using your hands, gently flatten the dough into  a large rectangle, roughly 1.5cm (¾in)  thick, and dust the top with the remaining polenta. Use an 8cm (3¼in) round cutter  to cut out 8 circles of dough, re-rolling the scraps if needed. Space the muffins out evenly on a large non-stick baking tray and leave to rise for 20 minutes.
Heat a large frying pan over a medium-high heat and cook the muffins (you may need to do this in batches) for 10-12 minutes, turning occasionally, until risen and golden. Serve warm, cut in half and spread with butter.
If you leave them to cool, cut them in half and toast until golden before spreading with butter or topping with a poached egg and hollandaise sauce or with bacon, cheese and a fried egg

Sunday, January 11

Stilton and bacon rolls

Originally from Paul Hollywood’s Bread.
Makes 7 rolls.
500g strong white bread flour, plus extra for dusting
7g salt
10g fast-action dried yeast
60g unsalted butter, at room temperature
320ml cool water
130g dry-cure back bacon rashers, rind removed
150g Stilton, at room temperature, crumbled
1. Put the flour in a large bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter in small pieces and mix with your fingers. Add 240ml of the water and mix it into the other ingredients using the fingers of one hand and a clawing action. Now add the remaining water a little at a time until you have a soft, sticky dough and you’ve picked up all the flour from the sides of the bowl. You may not need to add all of the water; it will depend on the absorbency of the flour you’re using.
2. Turn the dough onto a lightly floured surface and knead well for 5-10 minutes (or longer if you’re a beginner). It will become less sticky as you knead and eventually turn into a small ball with an elastic texture.
3. When the dough is smooth and stretchy, put it into a large bowl. Cover with cling film or a tea towel and leave to rise until doubled or tripled in size – at least 1 1/2 hours, but it can take up to 2 or even 3 hours.
4. In the meantime, heat your grill to medium-high and grill the bacon rashers for a minute or two on each side until cooked. Set aside to cool, then cut into small pieces (you need 90g).
5. Tip the risen dough out onto a lightly floured surface and knock back by folding it in on itself repeatedly until it is smooth and all the air has been pushed out. Use your hands to mix the crumbled Stilton and bacon into the dough, really crushing them in so they are evenly distributed.
6. Roll the dough into a long sausage and divide it into 16 equal pieces. The easiest way to do this is to cut the roll in half, then cut each piece in two, then repeat twice more. You can weigh the dough to be sure the pieces are the same size, and they’ll cook evenly.
7. Now roll each piece of dough into a ball between the palms of your hands. Alternatively, you can shape each one into a ball by rolling it around on the work surface using the cupped palm of one hand (or use both hands to roll two balls at a time).
8. Line 2 baking trays with baking parchment or silicone paper, unless you have good non-stick trays. Place a roll in the centre of each tray and arrange 7 rolls around it, so they are almost touching. The rolls will come together as they rise to form a tear-and-share loaf.
9. Put each tray of rolls inside a large plastic bag, making sure there is plenty of space above the rolls so they won’t touch the plastic and stick to it as they rise.
10. Leave the rolls to prove, or rise again, until they have doubled in size and come together. This will take about 1-1 1/2 hours. The dough is ready for the oven if it springs back when you push a finger into it. Meanwhile, heat your oven to 220C.
11. Spray the rolls with water, using a spray bottle, and then dust with flour. Bake on the middle shelf of the oven for 15-20 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom. Transfer to a wire rack and leave to cool.

Brazilian Cheese Bread

Recipe and instructions HERE

Friday, August 29


2-1/2 cups sugar
1-1/2 cups water
10 eggs + 4 egg yolks
2 cups sweetened condensed milk
2 cups whole milk
2-1/2 evaporated milk
2 tablespoons vanilla extract
Prepare the burnt sugar topping. ...
Place the sugar and water in a heavy saucepan. Stir well, then simmer over low heat until the sugar totally dissolves and the mixture is dsrk brown color.
Pour the burnt sugar into 10 inch ungreased ring mold (I just use a large lasagna pan), tipping the mold (pan) to evenly line the bottom and a bit of the sides. Allow to cool.
Prepare the custard...
Beat the eggs and egg yolks. Place the 3 milks in a separate mixing bowl and stir well. Blend eggs and milk, then stir in the vanilla. Pour custard into the prepared ring mold. Place in a larger mold or pan filled with 1 inch of water. Bake for 1-1/2 hours or until a toothpick inserted into the center comrs out clean. Allow to cool, then refrigerate overnight. Unmold before serving then grate orange zest on top. Serve chilled.

Serves 8 - 12

Sunday, June 22

Jamie Olivers Flatbreads

350 g self-raising flour, plus extra for dusting
sea salt
1 teaspoon baking powder
350 g natural yoghurt

1. Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.

2. Dust a clean work surface with flour, then tip out the dough.

3. Knead for a minute or so to bring it all together (this isn't a traditional bread recipe, so you don't need to knead it for long – just enough time to bring everything together).

4. Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.

5. If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher.

6. Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.

7. Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.

8. Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).

9. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.

10. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.

11. Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.

12. Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves.

Tuesday, June 10

How to make cake flour

How to make cake flour HERE

Perfect Pancakes

  • 3 cups Plus 2 Tablespoons Cake Flour
  • 3 Tablespoons Baking Powder
  • 2 Tablespoons Sugar
  • 1/2 teaspoon Salt
  • 2 cups Milk
  • 2 whole Large Eggs
  • 3 teaspoons Vanilla
  • 4 Tablespoons Butter, Melted
  • Extra Butter
  • Maple Or Pancake Syrup
  • Preparation Instructions

    Mix together dry ingredients in large bowl.
    Mix together milk, eggs, and vanilla in a separate bowl.
    Add wet ingredients to dry ingredients, stirring very gently until just combined.
    Melt butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning.
    Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.
    Recipe from The Pioneer Woman

Wednesday, June 4

Easy Cinnamon Rols

Ingredients: Recipe from


  • 2 and 3/4 cups (345g) all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package instant yeast (1 packet = 2 and 1/4 teaspoons)
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) milk (cow's milk - I used skim)
  • 2 and 1/2 Tablespoons (40g) unsalted butter
  • 1 large egg


  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 1 and 1/2 Tablespoons ground cinnamon
  • 1/4 cup (50g) granulated sugar

Coffee Glaze

  • 1 cup (120g) powdered (confectioners') sugar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons (30ml) strong coffee (or use milk/cream instead)


  1. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
  2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  3. On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
  4. Make the filling: After 10 minutes, roll the dough out in a 14x8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Add more cinnamon/sugar if desired. Roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray.
  5. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place rolls inside oven and allow to rise.
  6. After the rolls have doubled in size, preheat the oven to 375F. Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
  7. Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the powdered sugar and coffee together until smooth and drizzle over rolls. You may replace the coffee with milk or cream instead. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired.

Chocolate Sticks

Here is the link to the recipe

Photo by Sonya ©

Wednesday, January 29

Auntie Jemina Cornbread

Here is a quick cornbread recipe. It's from Aunt Jemina (brand that makes corn meal).
Golden Corn Bread

1 cup Quaker or Aunt Jemima Enriched Yellow Corn Meal
1 cup all-purpose flour
2 to 4 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil

Preheat oven to 425°F.
In large bowl, combine corn meal, flour, sugar, baking powder and salt.
Add milk, egg and oil. Beat until fairly smooth, about 1 minute.
Bake in greased or sprayed 8-inch square baking pan 20 to 23 minutes or until wooden pick inserted in center comes out clean.
Yield: About 9 servings

Martha Stewart Cornbread

  • 1/2 cup (1 stick) butter, melted
  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 1/4 cup sugar
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 3 large eggs
  • 2 1/2 cups low-fat buttermilk
  • Directions

    1. Step 1

      Preheat oven to 425 degrees. Brush bottom and sides of a 13-by-9-inch baking pan with 2 tablespoons butter.
    2. Step 2

      In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk; whisk in remaining butter. Stir cornmeal mixture into buttermilk mixture just until moistened. (Do not overmix.)
    3. Step 3

      Pour batter into prepared pan, and bake until golden and a toothpick inserted in center comes out clean, 15 to 20 minutes. Let cool in pan at least 15 minutes before inverting and slicing.

Simple corn bread

  • 1 cup cornmeal
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 cup buttermilk


Combine dry ingredients; add beaten egg and buttermilk, mixing well. Pour into greased, heated 8-inch or 9-inch iron skillet. Bake at 400° for 15 to 20 minutes, or until lightly browned.
Buttermilk cornbread serves 8.

Monday, January 6

Quick potato bread rolls

These are so soft and so quick and easy to do recipe HERE