Chelsea buns

Chelsea buns

Chelsea buns

TRH Chelsea buns1 TRH Chelsea buns2

Ingredients
500g strong white bread flour, plus extra for dusting
1 tsp salt
1 packet instant yeast
300 ml milk
40g unsalted butter, plus extra for greasing pan
1 egg
Veg oil for greasing

For the filling :
25g unsalted butter, melted
1 orrange zest only, grated
75g soft brown sugar
2 tsp ground cinnamon
100g dried cranberries
100g sultanas
100g dried africot, chopped

To finish
1 heap tbsp apricot jam
200g icing sugar, sifted
1 orange, zest only grated

Preparation
1. Place the flour and salt into large bowl and stir thouroughly until combined. Make a well in the center of the flour and pour in the yeast.
2. Warm the milk and butter in a small saucepan until is butter melted and mixture lukewarm. Pour into the flour mixture add egg and stir thoroughly until contents of the bowl comes together as soft dough.
3. Tip the dough lightly floured surface and knead well for five minutes, until the dough is smooth and elastic.
4. Place the dough in an oiled bowl and leave to rise, cover with damp towel for one hour or until double in size.
5. Tip the dough onto floured surface , roll out the dough into rectangle about 30x20cm/12x8in
6.. Brush the dough over melted butter , evenly sprinkle the orrange zest over buttered surface, followed by sugar cinnamon and dried fruits.
7. Tack down the long side of the dough rectangle nearest you by pressing it down onto work surface with your thumb. Roll the dough opposite long side of the dough towards you quite tightly, until the roll is comple and tight. With a sharp knife cut the thick rounds about 4cm/1&3/4in .
8. Grease a deep roasting tin or baking tray thoroughly with butter , place the buns cut side up into greased baking tray leaving about 1cm/1/2 sides of space between each one. Leave to rise for 30 minutes or until double in size
9. Preheat oven 190C
10. Bake for 20 to 25 minutes until golden brown.
Remove the buns from the oven and let it cool slightly before transferring to wire rack.
10. Melt the jam in a small saucepan with the splash of water until smooth brush the jam over the buns to glaze and allow to cool. Mix together the icing sugar , orrange zest and two tbsp water drizzle over the cooled buns and serve.j

Recipe courtesy of my favorite chef the master baker: Paul Hollywood
Prepared, tried and tested by: https://www.facebook.com/alljoyslovelycooking/

Lemon Macarons with lemon buttercream

Lemon Macarons with lemon buttercream

TRH Lemon Macarons with lemon buttercream

Snack!!! Lemon Macarons with lemon buttercream
Ingredients:
1 cup almond flour
3/4 cup powdered sugar/icing sugar
2 large egg whites
1/4 tsp cream of tartar
1/4 cup sugar
1 tsp lemon zest
1/2 tsp lemon juice
Yellow gel food coloring
For the buttercream
3 tbsp heavy cream
1tbsp lemon juice
1 tsp lemon zest
1/2 tsp vamilla extract/ essence
1/8 tsp salt

Directions:
In a medium bowl sift together the almond flour and icing sugar twice set aside
In another bowl with whisk attachment, beat egg whites on medium speed until foamy, add cream of tartar and continue to beat slowly add sugar one at a time , icrease the speed to medium high and beat until hard peaks.
Add lemon zest,vanilla,lemon juice and yellow food coloring beat for a minute.
Sift the almond flour mixture over the whipped egg whites. Gently fold the mixture running spatula clockwise from the bottom up the sides and cut the batter in half.
Transfer the batter in a pastry bag fitted with round nozzle tip and pipe 1.5 inch round about an inch apart onto baking sheets with parchment. Tap the baking sheet to remove air bubbles. Rest macarons for 30 minutes until it gets dry. Preheat oven 150C bake for 20 minutes.

For the buttercream
Beat all ingredients in mixing bowl fitted with whisk attachment until peak forms. Transfer to piping bag and sandwich the macarons

Prepared, tried and tested by: https://www.facebook.com/alljoyslovelycooking/

Goolgolas

Goolgolas

TRH Goolgolas

This is an indian sweetmeat, that can be enjoyed over tea with loved ones.
Ingredients
– 500g x self raising flour.
– 1 ½ x tsp cardamom powder.
– 200ml desiccated coconut.
– 800ml cold milk.
– ¾ x tsp salt.
– 1 x cup sugar.
– Oil for deep frying.

Method
– Add all the ingredients together.
– Mix well to form a medium thick batter.
– Heat oil for deepfrying.
– Add a spoonful of batter to the oil and fry till the outside is nice and crispy and golden brown.
– Drain on a kitchen towel.
– And enjoy with a nice cup of tea

Prepared, tried and tested:  Bobby Swanson‎

Eggless Koeksisters

Eggless Koeksisters

Ingredients:
– 4 x cups sifted cake flour.
– 1 ½ x tsp ginger powder.
– 1 ½ x tsp mixed spice.
– 1 ½ x tsp cinnamon powder.
– 1 x tsp cloves powder.
– ¼ x tsp nutmeg powder.
– 2 x tbsp. sugar.
– 1 x packet anchor instant yeast.
– Pinch of salt.
– 3 ½ x tbsp. cooking oil.
– 2 x cups lukewarm water.
– A small blob of rama margarine.

Method:
– In a bowl add the sifted flour, all the spices and dry ingredients.
– Add the margarine and mix till the butter has mixed with the other ingredients.
– Add the oil and lukewarm water and mix till a soft dough is formed.
– Knead for roughly 10 minutes till the soft dough is smooth and nice and elastic.
– Place the dough in a bowl and cover with cling wrap and leave to rise for an hour in a warm place.
– After an hour.
– Turn the dough out onto a floured surface and knock it down.
– Break off pieces and roll dough into medium sized oval balls.
– Leave to rise for another 5 minutes.
– In the mean time heat the oil till it is nice and hot.
– Place the dough balls in the hot oil and fry till golden brown.
– Remove and let it cool on a paper towel.
– To make the syrup, mix 2 xcups of water and 2 x cups of sugar, bring to the boil and let is boil till it becomes nice and sticky. If too sticky just add more water.
– To sugar the koeksister, pour some syrup into another pot that is on the stove on a medium heat and put the number of koeksister you want in the pot.
– Turn the koeksisters over and over so that they can be covered in the syrup.
– Once the syrup begins to thicken, remove from pot and sprinkle coconut over.
– Enjoy with a nice cup of coffee.

Prepared, tried and tested by Bobby Swanson

 

Coffee and Minty-Lemon Sorbet

Coffee and Minty-Lemon Sorbet

Coffee and Minty-Lemon Sorbet Tried Tested

Ingredients
115g/ 1/2 cup of sugar
40ml water
15g fresh mint leaves
30 ml coffe liqueur
6 lemons
1 egg white
Sprigs of mint to decorate

1. Put the sugar in a large heavy-based saucepan with water and heat gently until sugar dissolved, stirring occasionally bring to boil and simmer for 5 minutes.
2. Remove from heat, add the mint leaves, stir and leave to cool. Strain into a jug and stir in the liqueur.
3. Cut a thin slice from the base of each lemon so they will stand upright,being careful not to cut through the pith. Cut the tops off the lemons and keep the lids. Srape out the lemon flesh and squeeze into the mint and coffee syrup.
4. Pour into a freezeproof bowl or container for 3 hours . Whisk to break down the ice crystals, then freeze for 1 more hour. Then whisk the egg white until stiff, then whisk into the ice. Scoop into the lemon shells and replace the lids.
5. Place upright on tray or plate and freeze for 2 hours until solid.

Prepared, tried and tested by: Joy Martin Smyth‎ – All joy’s lovely cooking

Pain Au Chocolait

Pain Au Chocolait

Pain Au Chocolait Tried Tested
French classic treat

Ingredients
500g strong white bread flour
1 tsp salt
75g Castor sugar
270ml water
350g butter
250g plain chocolate (70%cocoa )
1 egg + tbsp of milk for glazing

Mix together the flour,salt, sugar, yeast and water in a mixing bowl to form a dough, knead for 10 minutes by hand and 5 minutes by electric mixer fitted with dough hook.
Remove the butter from the fridge and warm very slightly so that it can be flattened out onto rectangle about
Place the butter on top of the dough making sure it only covers 2/3 of it.
Roll the dough three times the size of butter .
Fold the third of the dough thats not coverred the butter over the butter- covered dough exposed . Fold that back on the dough , layering the dough and the butter.
Roll the butter and dough layers with rolling pin to press them down. Cover and chill in the fridge for 15 minutes.
Take the dough butter mix on the fridge , place the short ends towards you and roll out the dough into rectangle shape, approximately 15mm thick , repeat the folding process. Cover with cling film and chill in fridge for 15 minutes.
Repeat the folding and chilling process two more times so that you have rolled and folded four times.
Wrap in clingfilm and chill in fridge for couple of hours or overnight. Roll out the chilled dough to large rectangle the thickness of pound coin.
Cut the dough into 12x12cm squares
Using sharp knife , cut choclolate into 12 lengths ( dont worry if it shatters a little ) arrange the row of chocolate along the edges of of piece of dough and roll the dough over a sausage .
Place the Pain chocolait on baking sheet and leave to prove 1 hour.
Preheat oven to 220C , bake pain au chocolait for 15-20 minutes until risen and golden . Serve warm.

Prepared, tried and tested: Joy Martin Smyth – All joy’s lovely cooking

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