Cinnamon Doughnuts

Cinnamon doughnuts are a guaranteed winner with kids. You’ll be their best friend for life.

I recently came across this quick and easy recipe based on choux pastry and decided to make them for afternoon tea while the grandkids were staying. Traditional doughnuts contain yeast, which means making the dough in advance and I never seem to get around to it when we have a house full.

You don’t need a deep fat fryer – I just used a wok. The doughnuts don’t come out as perfect rounds, but it doesn’t matter, they taste delicious.

Sixteen cinnamon doughnuts were made and polished off in less than half an hour. You know you’ve hit the jackpot with the grandkids when instead of saying “Try it, you might like it” you’re saying “Okay how many have you had?” in order to work out who gets the last one.

The grown ups liked them too. You could serve them as dessert for “big kids” with chocolate sauce and a scoop of vanilla ice cream.

Love the half-peeled lurid green nail polish, don’t you?

100g butter
½ tsp salt
1 Tbs sugar
1 cup plain flour
4 eggs
About half a litre vegetable oil
To coat the doughnuts:
3-4 Tbs sugar
1 tsp cinnamon

Place butter, salt and sugar in a medium saucepan and heat until butter has melted. Remove from the heat and using electric beaters add the flour and mix until combined. Beat in the eggs, one at a time. If you have time you can refrigerate the mixture for a while at this stage to make it firmer for scooping. I didn’t have time.

Meanwhile heat the oil in a wok or deep saucepan until hot enough to cook the doughnuts – test it by putting a small bit in. Cook about 8 doughnuts at a time, using a large spoon or an ice cream scoop to make them. Cook on one side for a minute or so then then flip them over.

Remove doughnuts from the oil with a slotted spoon and roll them in the mixed sugar and cinnamon. Serve immediately.

Makes about 16

Mango Kulfi

To make traditional Indian or Pakistani ice cream, known as Kulfi, you begin by cooking sweetened flavoured milk over a low heat, stirring continuously to stop it from sticking and burning, until the volume is reduced by half. The milk takes on a distinctive flavour due to the caramelization process and this is the base you use to make the ice cream.

Having read a few articles and recipes online, I decided to replace the cooked milk with what is called Manjar or Dulce de Leche in South America. If you can’t find this use a can of Nestle Caramel Top n Fill, which is readily available in Australian supermarkets.  Kulfi can be made in any flavour, but mango kulfi is very popular in India, so as I had a packet of frozen mango in the freezer I thought I would give it a try.

This method of making ice cream in a food processor with frozen fruit virtually turns your food processor into an ice cream machine. As the frozen fruit breaks up it freezes the other ingredients. As you can see from the photo of the Kulfi when it was ready to go into the freezer, it already had the consistency of ice cream. Quick Raspberry Ice Cream is another recipe on this blog which uses this speedy food processor method. You can use any frozen fruit but the pieces must be fairly small or the motor will struggle.

250g Dulce de Leche or Manjar (or 1 can Nestle Caramel Top n Fill)
300ml cream (thickened, whipping, double)
1kg frozen mango pieces (I bought mine at Aldi)
Ground cardamom to taste
Pinch of salt
Grated rind and juice of 1 lime (save a little zest for garnish)
Lime Syrup to serve (optional)
Juice of 1 lime
½ cup water
¼ cup sugar
Lime zest

Place Dulce de Leche or Caramel topping in food processor with cream. Process until mixed and then, with the motor running, slowly add the mango cubes through the feed tube. Depending on what size food processor you have, you may need to make the Kulfi in two batches. Mine was just big enough. Keep mixing until all the mango cubes have been pureed, stopping to scrape down the sides with a spatula from time to time. Add cardamom (half a teaspoonful then mix and taste and see what you think), the salt and the lime zest.

Scrape Kulfi into a plastic container, cover and freeze for 3-4 hours or overnight. Remove from freezer 15 mins before serving. Scoop into bowls, drizzle with lime syrup and garnish with a little lime zest.

Lime Syrup: Place lime juice, water and sugar in a small saucepan and heat to dissolve sugar. Continue cooking until reduced by a third to a half and syrupy. Cool.

Serves 8-10

Figgy Biscuits

As kids we all loved figgy biscuits. These little pillows of fig paste encased in a delicious cakey-biscuity dough were invented in Philadelphia in the late 1800s and are sold in the USA under the Newton brand. In England we bought a version made by McVities.

Anything home-made always tastes better than the shop-bought variety and these scrumptious biscuits are no exception. Buy dried figs which are plump and sticky and not too hard. If you don’t have quite enough throw in a few sultanas, raisins or dates to make up the two cups. The addition of ginger is my own suggestion for ginger fans. This is a good recipe for using up that last bit of jam or marmalade from the bottom of the jar.

Commercial figgy biscuits don’t have a sprinkling of icing sugar, but I always think it enhances the appearance of baked goods. Mine were a bit overcooked, as you can see in the photo. They should have been whipped out of the oven a few minutes earlier.

Serve as a biscuit or warm with vanilla ice-cream as a delicious dessert.

Dough:
140g butter (at room temperature)
1/3 cup brown sugar
1 level tsp bicarbonate of soda
¼ tsp salt
¼ tsp ground cinnamon
2 Tbs honey
1 Tbs orange or lemon juice
1 egg
2 cups plain flour
Filling:
2 cups chopped dried figs, stems removed
1/3 cup jam or marmalade
2 Tbs orange or lemon juice
1 Tbs grated fresh ginger or glacé/crystallized ginger (optional)
To finish:
1 egg white, beaten
Icing sugar (optional)

Place butter, brown sugar, bicarbonate of soda, salt, cinnamon and honey in food processor. Process for a minute or two, stopping to scrape down the sides and gradually adding the orange, egg and flour. When thorough mixed use a spatula to scrape the dough onto a piece of plastic wrap. Pat it into a thick square, wrap with the plastic, then refrigerate for an hour or so.

There’s no need to wash the food processor before you make the filling. Place all ingredients in food processor and process till smooth, stopping to scrape down the sides.

Preheat oven to 170°C. Cut dough in half and roll out one half on a floured surface to a rectangle approximately 30cm by 10cm. Spread half the filling thickly down the middle as shown in photo. Bring in one side over the filling, then the other side, overlapping with the first side. You may need to use a metal spatula to lift the dough which will be quite soft with a tendency to stick and break. You will then have a long sausage with a seam along the top as shown in the photo. Turn it over and cut into 8 to 10 even pillows. Arrange on a shallow baking tray lined with baking paper, with a space between each biscuit. Repeat with the other half of the dough and filling. Brush with beaten egg white then bake for 15 mins or until light golden brown.

Cool biscuits then store in an airtight tin.

Makes 16-18

 

 

 

Sri Lankan Squid Curry

My friend Doug and his wife had a holiday in Sri Lanka last month. The gourmet food tour was organised by a company called Intrepid Travel and they had a fantastic time tasting delicious local food at restaurants, cafes and private homes, as well as visiting food markets and factories.

This Squid Curry was one of Doug’s favourite dishes so he sent me the recipe and I decided to give it a try. I left out the pandanus leaf because the Asian supermarket I use only sells it in huge bunches, but I did buy the curry leaves. The ones I didn’t use will keep for next time. I added a touch of sweetness with the palm sugar and used spring onion as a garnish because I didn’t have any coriander.

The squid itself doesn’t have much flavour but the overall result makes a nice change from the usual chicken, beef or pork curries.

1 kg squid tubes, cleaned (I used a frozen pack)
3 Tbs vegetable oil
10 dried curry leaves (I used a few more than that)
1 tsp each whole mustard and whole fennel seeds
A square inch piece of Pandanus leaf (optional)
1 Tbs grated or finely chopped fresh ginger
4 cloves garlic, finely chopped
Half a large onion or 3-4 French shallots
1 tsp each ground cumin, coriander and turmeric
2 x 400g cans chopped tomatoes
1 x 400ml can coconut milk or cream
Ground cayenne pepper and salt to taste
2-3 tsp palm sugar or brown sugar
Garnish:
Chopped fresh coriander or thinly sliced spring onion

Cut squid into bite-sized chunks and score any thicker pieces. Mine were all the same thickness so I didn’t need to do this. Wash and dry with paper towels. Heat oil in a wok or large pan over high heat. When very hot add the curry leaves, pandanus leaf and whole seeds and stir for a few seconds then add the ginger, garlic and onion. Stir fry until starting to brown then add the ground spices and tomatoes. Stir-fry for a few minutes.

Add coconut milk and mix well. Simmer to reduce slightly, season with cayenne pepper and salt. Can be prepared ahead of time to this point. Mix in squid and cook for a few minutes until tender. This won’t take long and if you overcook it the squid will be rubbery.

Garnish with coriander or spring onion and serve with steamed rice.

Serves 4-6

Little Piggy Rolls

Sausage rolls have been in my repertoire for donkey’s years and there’s already a recipe on this blog.They are always popular and freeze well either uncooked or almost cooked which is what I do, so they just need a brief heating through before serving.

The food blog Belly Rumbles by Sara McCleary featured a recipe recently for decorating sausage rolls to look like little pigs. As four of our grandkids were coming to stay I thought it would be fun to make them some Little Piggy Rolls. Belly Rumbles uses the filling below which has bacon and cheese added. Use this or the traditional filling on my previous blog, which just uses pork mince.

5 sheets ready-rolled puff pastry (each 25cmx25cm)
1 egg beaten with 1 Tbs water, to glaze
Filling:
500g pork mince
1 small onion, very finely chopped
3 rashers bacon, finely chopped
125g grated or finely diced cheddar cheese
2 tsp Worcestershire sauce
2 eggs
2 Tbs chopped Parsley
1 Tbs tomato sauce (ketchup)

Mix all ingredients for filling then follow the method on my previous blog for Sausage Rolls. I used 4 and a half sheets of puff pastry, cut the four whole sheets in half and made 4 sausage rolls from each of the 9 halves. Total 36.

I decorated 16 as Little Piggies and 20 with sesame seeds (as per traditional recipe). I used the remaining half sheet of pastry to make the features. Usually I would get 12 sausage rolls per sheet of pastry, but I wanted them a bit bigger for the Piggies.

To decorate the Little Piggies you will need enough extra pastry for the ears, snouts and tails and whole black peppercorns for the eyes.

When the sausage rolls are ready to go in the oven, arrange them on oven trays lined with paper, putting the join/seam underneath so you can’t see it. Use extra pastry to cut out ovals for the snouts, triangles for the ears and long strips for the curly tails. I didn’t have an oval cutter so I used the small round lid from a bottle of vanilla essence, then stretched them a bit to make them oval.

Brush the sausage rolls with egg wash, then arrange the snouts, ears and tails in place, as shown in photo. Use peppercorns for the eyes and the pointy end of a chopstick to make the nostrils. Brush features with egg wash.

Cook sausage rolls according to previous recipe. Serve warm. Can be frozen raw or almost cooked, then just heated through before serving.

Makes about 36

Burrata with Rockmelon

The Fine Food Fair was on at the Convention Centre in Sydney last month. It runs over 4 days every September and alternates between Sydney and Melbourne.

That’s Amore Cheese makes Italian-style cheeses in Thomastown Victoria. They had a stand at the Fine Food Fair, with a wonderful selection of their wares on display. The burrata was superb so I made a point of finding out where to buy it in Canberra where I live. It’s sold at the Mart Deli at the Fyshwick Markets and when I popped in just before closing time last Sunday they were selling everything with 25% off and there were just two pots of Burrata left. I bought them both.

Burrata is made from cow’s milk, rennet and cream and is a typical product of Murgia in the south of Italy. The outside consists of mozzarella, while the inside contains stracciatella and cream, giving it a delicious, soft texture.

Burrata goes well with fruit so I came up with this easy dish which combines it with rockmelon. It also goes well with:
  • Sliced tomatoes – use really flavoursome ones from your garden or farmer’s market – drizzle with Extra Virgin olive oil and garnish with basil leaves
  • Grilled figs – drizzle the figs with honey before grilling and serve with burrata as a starter or dessert
  • Grilled capsicums – drizzle with Extra Virgin olive oil and maybe some basil pesto

 

One Burrata cheese (125g net)
Melon balls (or substitute mango, peach or nectarine slices)
Extra virgin olive oil
Balsamic glaze
Finely shredded spring onion
Salt flakes and cracked black pepper
Crusty fresh bread to serve

Place cheese in the middle of serving plate then arrange remaining ingredients around it, as shown in the photo.

Serves 1 or 2 as a starter or snack

Jerusalem Artichoke and Blue Cheese Salad

We grow Jerusalem artichokes so I’m always looking of new ways to serve them. If you look in the index you will find several recipes.  This is a slightly adapted recipe from Maggie Beer. I made half this recipe to serve two.

1kg Jerusalem artichokes
2 Tbs olive oil
2 Tbs butter, melted
½ cup walnut or pecan nut halves
2 tsp maple syrup and 2 tsp olive oil
1 bunch rocket
100g creamy blue cheese, cut into wedges
Salt and freshly ground black pepper
Dressing:
1 tsp Dijon mustard
2 Tbs verjuice (or substitute white wine or cider vinegar)
2 Tbs walnut (or substitute olive oil)

Wash, scrub and trim the artichokes. Slice thickly or if small cut them in half. Preheat oven to 200°C. Mix artichokes with the oil and butter in a bowl then spread on a baking sheet lined with baking paper. They should be in a single layer, so you may need two baking sheets. Roast for 45 minutes to an hour, or until tender and golden brown.

Place walnuts or pecans in a small frying pan with the maple syrup and olive oil and stir over moderate heat until slightly glazed. Cool, then coarsely break them up. Place dressing ingredients in a jar with a lid and shake well.

Arrange artichokes, rocket and cheese on serving platter. Scatter over the nuts, drizzle with a little dressing and season lightly with salt and pepper.

Serves 4 as a side dish or starter

Variation: use parsnips or carrots instead of the artichokes

Japanese Meatballs

According to No.1 son, this easy mid-week recipe is the way to get kids to eat broccoli. Well it worked with his two sons who are ten and eight. If you can’t be bothered with the Ponzu sauce just serve the meatballs as they are, or with some soy sauce drizzled over.

1 large head broccoli cut into florets
2 Tbs olive oil
Salt and freshly ground black pepper
1 Tbs miso paste (see note)
1 Tbs butter
1-2 tsp honey, to taste
2 cups corn (canned or frozen, thawed)
Meatballs:

500g pork mince
1 clove garlic, crushed
1 spring onion, finely chopped
½ cup breadcrumbs (preferably Panko crumbs)
1 Tbs sesame oil
1 egg
1-2 Tbs grated ginger (to taste)
Salt and pepper
To serve:
Steamed rice
1 spring onion, finely sliced on the diagonal
Ponzu Sauce (see note)

Preheat oven to 180°C. Mix all ingredients for meatballs and form into 2-3cm balls.

Mix broccoli with half the oil, salt and pepper. Line a tray with baking paper, arrange broccoli in one layer then roast for 20 mins. Heat remaining oil in a large non-stick frying pan and brown meatballs all over. Place them on another paper-lined tray and bake them for 5-10 minutes. Broccoli and meatballs should be ready at about the same time.

Wipe out frying pan then add the miso paste and butter and heat to dissolve. Add the corn, broccoli and meatballs and cook, stirring, for a minute or two, until coated with the sauce. If mixture seems a bit dry add a couple of tablespoons of water.

Serve the meatballs with steamed rice, garnished with the spring onion. Pass the Ponzu sauce round separately.

Serves 4

Note: Miso paste is a Japanese ingredient available in some supermarkets and Asian shops. If you can’t find Ponzu sauce make your own by mixing 2 Tbs soy sauce, 1 Tbs each lemon or lime juice and mirin (sweet rice wine), 1 tsp sugar and a pinch of cayenne pepper.

Little Edna’s Eccles Cakes

My mother’s best friend Edna was affectionately known as Little Edna because she was so tiny.

She loved to bake and watching friends and family eat what she had made gave her a great deal of pleasure. You rarely saw Little Edna eat anything herself, which is one of the reasons she was so tiny. My mother was always trying to shed a few kilos so we would avoid calling in at afternoon tea time. This wasn’t easy, as time-wise afternoon tea was a movable feast. Any time visitors popped in was an excuse to put the kettle on and get the cakes out. Edna was what is known as a “feeder” and saying no thank you wasn’t an option.

Edna and Stan kept a caravan on one of the beaches in northern France. They went there for a month each summer, often taking their grandchildren with them. One year Edna was on the beach, holding hands with two of her grandchildren as they ran in and out of the waves, laughing and splashing. Suddenly Edna’s false teeth shot out and into the sea. Despite a long search, they were nowhere to be found.

Driving back to England to get a new set wasn’t an option – they had only just arrived. So poor Edna spent a miserable two weeks feeling embarrassed and avoiding conversation. One day as she was strolling along the beach feeling glum she looked down and lo and behold “There they were, laffing up at me” she explained, with her broad Yorkshire accent “so I picked them up and put them straight back in again”.

Eccles cakes are traditional British pastries named after the town of Eccles and they were one of Little Edna’s specialities. I always thought her method of cutting the pastry into squares rather than circles (which is quicker and avoids any off-cuts) but still ending up with round cakes was pretty neat.

2 sheets ready-rolled puff pastry, approx 25x25cm
Filling:
1 cup mixed dried fruit or half sultanas and half currants (see note below)
25g butter, melted
2 Tbs brown sugar
2 Tbs jam or marmalade
Pinch of nutmeg
Grated rind of 1 lemon
To finish:
1 egg white, beaten with a fork
Sugar

Preheat oven to 180°C. Cut each square of pastry into six even pieces – down the middle, then into three cross-wise. Mix filling ingredients and put a heaped teaspoonful or so in the middle of each square. Draw up the sides of each square into the middle and pinch the ends together firmly, to form a little round purse.

Turn each one over and press firmly with the palm of your hand, so you have a neat round cake, or roll over each one lightly with a rolling pin. Cut two or three slashes with a sharp knife on the top of each cake. Brush each one with egg white, then dip in some sugar and shake off the excess. Arrange cakes on a baking sheet and bake for 15 minutes, or until golden brown. Serve warm or cold. Best eaten the same day.

Makes 12

Note: if preferred, make the cakes smaller by cutting each sheet of pastry into 9 instead of 6 – as shown in this photo.

Currants are dried small grapes not dried blackcurrants. If unavailable use more sultanas or some chopped raisins.

 

Bruschetta with Goujons of Fish, Peaches & Buttermilk Dressing

This recipe was inspired by a bruschetta we ordered while we were in Chicago last year. I remember it was topped with homemade fish fingers – otherwise known as “goujons”- peaches, tomatoes, cucumber and a creamy dressing. The rest I had to invent.

The tomato is often thought of as a vegetable, but in fact it’s a fruit. If you don’t like fruit with savoury dishes, you won’t like this recipe, but I love the fresh flavour combination. If liked leave out the bread. Leftover dressing is delicious served with any salad.

4 slices of baguette, cut on the diagonal (I used sourdough)
Olive oil to brush onto the bread
500g white fish fillets (I used Basa) cut into fat fingers
3 Tbs plain flour, seasoned
1 egg, beaten
1 cup or more breadcrumbs (preferably Panko)
1 small cucumber, sliced on the diagonal
A few cherry tomatoes, halved
2 peaches or nectarines, peeled and sliced
2 Tbs olive oil
25g butter
Fresh herbs such as mint or coriander
Buttermilk Dressing:
¼ cup mayonnaise (preferably homemade)
3 Tbs buttermilk
1 Tbs chopped chives
2 tsp cider vinegar
½ tsp salt
½ tsp ground black pepper
1 clove garlic, crushed

Coat fish fingers (goujons) with the seasoned flour, shaking off the excess, then with the beaten egg and lastly with the breadcrumbs. Heat oil and butter in a large frying pan and fry them for 2-3 minutes each side, or until golden brown and cooked through. Drain on paper towels.

Place all ingredients for dressing in a jar with a lid and shake well. Brush the bread on both sides with the olive oil (if liked mix in a crushed clove of garlic) then grill till golden. I toasted mine in an electric sandwich press which works well and avoids having to turn on the grill.

Arrange toasted bread slices on 4 plates. Arrange the fish on top then garnish with the cucumber, the tomato halves and the peach or nectarine slices. Drizzle with some of the dressing and garnish with fresh herbs.

Makes 4 bruschettas