Yum Yum Doughnuts

We're well into the new year now and this time round I have set zero resolutions, mostly because for me these extravagant self-improvement goals are destined for failure and so I'm just being realistic. I am however entering this year with a positive mindset and the aim to be receptive to change as and when it may come.
Although in all honestly my enthusiasm for the clock striking twelve on the eve of the 31st may have been slightly blighted by the fact that I was working that night... but we did have doughnuts, music and an early finish so I guess it wasn't all bad. Speaking of doughnuts (or donuts depending on where you're from) I had a rather delicious one or two during a trip last weekend, this used to be somewhat of a tradition; shopping in town followed by lunch consisting of warm cheese and onion pasties in paper bags and iced doughnuts from Greggs, a chain of bakeries which are a bit of a staple in our city. My absolute favourite thing from their offerings has always been the yum yum doughnuts - sweet, sticky, calorific, delicious and pretty overpriced, which is why I was determined to make my own.

The result turned out delicious and the recipe itself is pretty easy meaning homemade bakery style doughnuts whenever you want (easy on the pocket, but maybe not the waistline)! 
In terms of texture I would describe these as a cross between a doughnut and a croissant, they do contain yeast so there is proving time involved but other than that its just a case of frying until golden brown then liberally dipping in icing and scoffing down at an alarming speed.

So to make these Yum Yum Doughnuts you will need the following ingredients:

- Strong white bread flour
- Instant yeast
- Warm water
- Sugar
- Butter
- Salt
- Egg

In in a large bowl begin by stirring together 375g of strong white bread flour, 4 1/2g of salt (reduce this amount if using salted butter).

Measure out 150ml of warm water then stir in 30g of sugar, once dissolved add in 10g of yeast, stir once more then set aside until bubbly and frothy.

Meanwhile grate or finely cube 73g of cold butter, deposit this into the flour mixture and roughly mix to ensure the butter pieces are coated and there is no clumping. 

To create the enriched dough pour the liquid mixture into the flour, followed by one large egg. Stir to ensure everything is went incorporated and use your hands to bring the dough together - there is no need to knead the dough. Cover the bowl with clingfilm and leave to rest for at least 35 minutes in a room temperature environment. 

Once the dough has rested and risen slightly, roll it onto a floured surface into a roughly rectangular shape.

Bring the two side ends into the middle, as indicated.

Then bring the top and bottom into the middle, roll out into a rectangle and repeat the folding/rolling steps approximately 5-6 times until the butter is no longer visible in the dough. 
Wrap the dough back into clingfilm and leave in the fridge for up to two hours.

After this time the dough should be soft and risen, roll it on the a floured surface but ensure that it is not rolled too thin.

Cut the dough into squares using a knife or pizza cutter.

Place onto a baking tray, cover with a kitchen towel and leave to rest in a warm place for around an hour.

Once the final resting period has elapsed we can prepare for the final stage - to create the icing add 150g of icing sugar to a bowl then add enough water to make a loose paste. 
Also at this point heat up a few cups of vegetable oil in a pan.

Place the baking tray near to the oil to ensure of access and place a few paper towels to soak up excess oil. 

Add the doughnuts to the hot oil two at a time, cook on one side until golden brown then flip over and cook the other side. 

Lightly dry on a paper towel then dip into the icing mixture until well coated, place on to a wire rack to cool.

These yum yum doughnuts can be eaten whilst soft and warm with a hot cup of coffee or hot chocolate, or if left for a few hours/overnight they develop a slightly denser doughnut-y texture. Yum.

😋

Enjoy!

 Q x  

Chocolate and Vanilla Frosted Fairy cakes

I'm definitely craving warmer weather now; Christmas has passed and it was a decidedly cosy affair, although I was working Christmas Eve, during the day we had a roast dinner and watched a hell of a lot of movies. The snows from the past few weeks are somewhat of a distant memory, the nights have finally started to get longer and I've ultimately excepted that the end of the year is pretty much here (I think this year passed by far too quickly). I always feel quite melancholy come late December, but right now I'm counting my blessings and الحمد لله its all good. Speaking of, we have a wedding to go to later tonight and I'm yet to locate my dress, but I'm still hoping to whip up a batch of these fairy cakes before all that #priorities. 

This is a standard Mary Berry recipe, meaning that its both quick and easy to make - she literally says that in the recipe header and I can confirm that is an accurate statement. Funnily enough I ended up getting a second copy of her '100 Recipes' book as a Secret Santa gift, I guess I unknowingly exude MB fangirl vibes (p.s. might do a little baking giveaway soon, follow me on Instagram to find out). Her recipe also indicates that these cakes are 'very effective for a children's party', so grab some children, throw a party and eat cake (or skip the first two steps, they'll taste good either way). I remember that a constant feature on the menu at our kiddy parties was decorated cupcakes, pilled with lots of Jelly Tots, chocolate and 100s & 1000s. These were the shop-bought bakers dozen cupcakes because ain't nobody got time for baking back then. Although this recipe is so easy I don't see why not! another noteworthy observation is that I opted for a more subdued colour palette and flavour profile (no offence to Jelly Tots), even though the rustic hand-made appearance is ever present. 

So to make these Chocolate and Vanilla Frosted Fairy cakes you will need the following ingredients:

- Margarine

- Caster sugar

- Self raising flour

- Eggs

- Baking powder

- Milk

- Vanilla essence/extract

- Cocoa powder

For this double batch of 24 fairy cakes begin by measuring out 200g of margarine and 200g of caster sugar. Beat both together until pale and fluffy.

Crack in four large eggs and mix until well incorporated (take care not to overbeat, the mixture may curdle at this stage but the addition of one spoon of flour can amend this).

Sift in 200g of self-raising flour and 2 level tsp of baking powder, along with a dash of milk to loosen up the mixture. Mix until well incorporated.

To make the chocolate fairy cakes, in a separate bowl mix together 2 tblsp of cocoa powder and 3 tblsp of hot water.

Add half of the cake batter and stir until mixed. To the remaining half mix in 1 tsp of vanilla extract.

Spoon the batter into paper cases fitted into a bun tin - fill each case until 3/4 full.

Place into an oven preheated to Gas Mark 6 and bake the fairy cakes until well risen and springy to the touch (approximately 15-20 minutes). Take out of the oven and leave to cool on a wire rack.

To make the vanilla frosting measure out double the amount of icing sugar to butter (200g sugar - 100g butter), then beat until pale and well blended. The longer you beat it for the better.

As for the chocolate frosting, dissolve 2 tblsp of cocoa powder in 3 tblsp of hot water, then as with the other frosting beat together 200g of sugar and 100g of butter. Stir in the chocolate mixture.

Spoon or pipe the frosting onto the cooled fairy cakes.  

Decorate with sprinkles, chocolate chips, edible glitter (or Jelly Tots!) - boxed up these fairy cakes also make a pretty homemade gift.

😋

Enjoy!

 Q x  

Peri-Peri Chicken Pepper Fajitas

It's my day off and I'm quite content right now; it's snowing outside but inside the fire is roaring, I have a slice of homemade nutella cake, the fairy lights are twinkling, there's a vase of the most beautiful orange roses on my table and we just watched the latest episode of TWD. Now not to branded an entitled snowflake millennial (middle finger emoji) but little acts of self-care are quite important, especially considering that day to day we are bombarding with a never-ending cycle of bad news. That's why its essential to sometimes step back, relax and do things that you enjoy. 

One of my more productive forms of enjoyment is cooking (more specifically baking) for other people, but I find cooking for one a big old hassle and so on days when its just me I sometimes end up skipping lunch. Although this isn't so true if I've had the foresight to do some meal prep or if the fridge is stocked with pre-cooked goodies. A great recipe in this case is this chicken pepper mix which tastes just as phenomenal a day later as it does fresh from the griddle.

The chicken is flavoured using a homemade peri-peri style sauce and cooked with red onions and peppers making it both spicy and incredibly flavourful. Traditionally fajitas are made with cuts of beef so feel free to substitute if desired. Either way you can pair it with your flatbread of choice and pile it sky-high with toppings for an easy yet delicious lunch//dinner meal option! 

So to make these peri-peri chicken pepper fajitas you will begin by creating a marinate:

In a jug blend together 3/4 of a bell pepper, 2 green chillies, 2 garlic cloves, 3 tblsp lemon juice and the spices - 1 tsp salt, 1tsp dried mixed herbs, 1/2 tsp black pepper, 1/2 tsp red chilli powder, 1/4 tsp red chilli flakes, 1 tblsp paprika, 1/2 tsp tandoori masala.

Followed by 4 tblsp of olive oil, 2 tblsp of natural yogurt, 2 tblsp of malt vinegar, 1/2 tsp of green chilli sauce and 2 tblsp of peri peri sauce.

Blend ingredients together using a hand mixer until no lumps remain.

Add the mixture to 1 pound of boneless chicken cut into pieces, mix well to ensure everything is well coated then cover the bowl with clingfilm and set aside (this should be left to marinate in the fridge for a few hours if possible or it can be cooked straight away).

The next step is to finely slice up some red onion and coloured peppers. Heat up a few spoons of oil in a frying pan or griddle then cook the onions/peppers until the have softened.

Pour in the chicken along with all the marinade and stir to ensure it is incorporated. Cook on a high heat for a few minutes until the chicken is white in colour then lower the heat slightly, cover the pan and leave to cook for around 8-10 minutes.

The chicken will release its water, allow this to dry out and cook on a high heat for a few minutes to allow the flavour and masala to cling to the chicken pieces.

In the meantime gather up you condiments, grate some mature cheddar and slice up some fresh veggies such as bell peppers, cucumber and tomatoes.

To assemble grab a flatbread (I opted for a herb tortilla wrap), add a generous amount of the chicken mixture, top with grated cheddar, the sliced fresh veg and drizzle on your condiments (in this case, chilli sauce and natural yogurt. 

Wrap up your fajita and grill on a hot pan until nice and toasty. Stack up and serve with salad and sides; chips, guacamole, sour cream, whatever you fancy.

😋

Enjoy!

 Q x  

Chocolate Chip & Orange Cake

I have officially succumbed to my winter state (even though its still autumn) as we saw the first frost this morning and I also feel perpetually cold and so we bid adieu to all things summery and welcome in the knitwear and cosy baking season. I will say however I think its a little early to be putting up the fairy lights and Christmas tree, no joke but I know of more than a handful of people who have done so and that's not including the high-street shops, but I guess I excuse the rampant consumerism and excessive commercialisation of festivals because its adds to the fun.

Speaking of celebrations, remember remember the 5th of November, one of my favourite nights of the year. We had a big firework display in the garden and lots of people came round, there was a mini bonfire and popcorn, chips and pakoras oh and sparklers and cold noses and hot chocolate. The firework 'competition' with the neighbours and the noisy night and smog filled morning that follows - the usual traditions.

Unfortunately I didn't get round to baking anything, but if I had it would have been this chocolate and orange cake because what goes better with hot chocolate than a slab of warm, chocolaty, citrusy cake. This cake recipe is actually a spin of my usual lemon drizzle loaf which means its super fluffy and light but this time its loaded with chocolate chips and a subtle orange flavour. 

So to make this Chocolate Chip & Orange Cake you'll need the following ingredients:

- Butter or margarine
- Caster sugar
- Self raising flour
- Eggs
- Baking powder
- Milk
- Oranges
- Chocolate

Begin by creaming together 113g of butter/margarine and 113g of caster sugar until light and fluffy. Note that these amounts are suitable for a loaf cake, double up the recipe for a larger cake. 

Add in 2 eggs beating well after each addition, then grate the zest of one large orange and add this to the mixture.

Juice the same orange and stir this into the batter, in a pinch this can be substituted for pre-bought pure orange juice. 

Next sift in 138g of self raising flour and 1 tsp of baking powder along with 1 and 1/2 tblsp of milk. If wishing to omit the milk then just substitute for additional orange juice. 

Chop up a generous amount of chocolate (about 60g), if wanting more even sized chunks then opt for chocolate chips. Stir this into the cake batter but set some aside.

Spoon the batter into a lined loaf tin and top with the remaining chocolate chunks.
Place this into an oven preheated to Gas Mark 4 and bake for until golden brown and springy to the touch.

Once it comes out of the oven drizzle the top with some freshly squeezed orange juice and allow this to soak into the cake. 

 Serve with hot chocolate, orange slices and a good TV show (by the way, was anyone else disappointed with the GB Bake Off finale? I found it incredibly boring and that's not because I already knew who the winner was - thanks Prue!)

😋

Enjoy!

 Q x