The Parlour | Canary Wharf
September 28, 2017
Breakfast Favourites + The Breakfast Tribes
September 21, 2017
Breakfast seems to be the most favourite meal of the day for many people and whilst I don't really fall in that camp, I never skip breakfast since I usually wake up ravishing. There are exceptions though, such as weekend brunches when my sister makes her signature pancakes or decides to cook a full English!
Tonteki Recipe | Midnight Diner: Tokyo Stories
September 17, 2017
Superhero Raisin Buns | Baby Recipes
September 04, 2017
Are they buns are are they scones? I was fooled for a moment when they came out of the oven thinking they looked very much like scones. But, they are in fact pillowy buns that taste great with butter and jam or with honey.
Another successful recipe from Ella's Kitchen's The Big Baking Book (the yellow one).
125ml whole milk, plus extra to glaze
50g unsalted butter, plus extra for greasing
250g strong white bread flour, plus extra for dusting
225g strong wholemeal bread flour (I used 475g strong white bread flour instead)
1 tsp vanilla extract
2 tsp fast-action dried yeast
125ml apple juice
1 egg, beaten
200g raisins
Directions:
1. Heat the milk in a saucepan until bubbling and hot. Add the butter, remove from the heat and leave to cool slightly until the butter has melted
2. Meanwhile, put all the flours, vanilla extract, yeast, apple juice, eggs and raisins in a large bowl. Add the warm milk and butter mixture, and use a round-bladed to mix it all into a dough
3. Turn out the dough onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic. Place the dough in a clean, lightly oiled bowl, cover it with cling film and leave to prove in a warm place for about 1.5 hours, or until doubled in size
4. Preheat the oven to 220C degrees/gas mark 7. Line a large baking sheet with baking parchment
5. On a floured surface, divide the dough into 12 equal pieces. Shape each piece into a ball and place each ball on the prepared baking sheet, spacing the balls well apart. Cover them with greased cling film and leave them in a warm place for 30 minutes until risen
6. Brush the buns with milk and bake them in the oven for 12-15 minutes until pale golden and they sound hollow when the bases are tapped. Transfer them onto a wire rack to cool
7. Serve warm or cold. The buns will store for 2-3 days in an airtight container
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