Friday, 22 July 2011

Easy Shortcrust Pastry

My friend who has just finished a commercial cookery course gave me this recipe for really easy shortcrust pastry. It is great to work with not crumbly, and tastes great to eat. This recipe would do two 20cm flan tins.


250g Plain Flour
155g Butter
Pinch Salt
80ml chilled Water

  • In a food processor mix the flour and butter until they resemble bread crumbs
  • Add the water gradually until you have a soft dough.
  • Knead it very gently into a ball, wrap in cling wrap and put in the fridge for 1 hour.
  • Roll the dough out to a thickness of 3mm and place in greased flan tins.
  • Place tin in the fridge for 30 mins
  • Place greaseproof paper and baking weight in the tin
  • Bake for 20-30 mins in a 180 degree oven.

Tuesday, 19 July 2011

Indian Naan Bread

I was putting together an Indian Feast for one of our family dinner nights and thought I would have a go at making my own Naan bread. I have to say it was a lot easier than I thought and I saved time and energy by doing my dough in the bread machine!


3/4 cup warm water
2 tbsp oil
2 1/2 tbsp Greek yoghurt
2 cups plain flour
1 tsp salt
1 tsp sugar
pinch baking powder

  • Add the ingredients in order as listed above into your bread machine
  • Set to dough cycle and start.
  • Preheat oven to 230 degrees celsius and place your trays in to heat as well
  • Divide the dough into 6 equal parts and roll into rectangles 6mm thick
  • Wet finger tips with warm water and pres very lightly over the dough
  • Line the trays with baking paper and place the dough on top
  • Bake until golden spots appear and dough is cooked through

Gingerbread Cupcakes

I am a real ginger fan so when I found this recipe I just had to try them!
They were really good warm straight out of the oven, but just as good cold later as well! I think if you wanted to ice them you could do a lemon cream cheese icing which would go very well with the really gingery taste.

The recipe came from Tracey's Culinary Adventures


2 1/2 cups cake flour - to make cake flour replace 1tbsp on each cup of plain flour with a tbsp of corn flour. Cake flour is an American flour type which you can't buy here.
1 tsp Bi Carb Soda
1/2 tsp salt
3 tsp ground ginger (drop this amount if you don't like a really strong ginger taste)
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 cup unsalted butter
1/4 cup dark brown sugar
1 cup molasses or treacle
1 tsp vanilla extract
1 egg
1 cup hot water

  • Preheat oven to 170 degrees celsius and line a 12 cup cupcake tin with liners
  • Whisk together the cake flour, bi carb soda, salt and spices in a large bowl
  • In a small bowl cream the butter and sugar until light and fluffy
  • Add the molasses and beat until smooth
  • Add the vanilla and egg and beat once again until smooth.
  • While still beating on low add the flour mixture and hot water alternately ending with the flour mixture.
  • Divide evenly in the cupcake liners, make them about 2/3 full
  • Bake for 16-17 minutes or until they spring back when touched
  • Cool on a wire rack.