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Combining fresh, Mediterranean flavours, expect bursts of pesto and tapenade among rice and summer veg in this wonderful one-pan recipe . kay, so this perhaps takes a tiny bit longer than an hour, but it's super simple and requires just six ingredients. With only five ingredients this basic cake recipe just needs your favourite icing and you're sorted. The only trick is to make sure you know your oven – fan assisted ones should be set 20C/70F lower than what the recipe suggests, while a digital thermometer could help you really gauge what temperature your oven is working at. We use the word ‘baking’ loosely here, as classic chocolate tiffin is known as the perfect no-bake treat.
These easy baked eggs take only minutes to assemble – perfect for Sunday brunches, solo lunches or even lazy suppers. Don’t fret though, if being creative with topping your doughnuts isn’t your forte, I’m also sharing three different ways you can decorate yours too: sugar doughnuts, sprinkles and glazed. Here, Donal Skehan brings together tasty chunks of smoked fish and creamy sauce, topped with crisp, cheesy potatoes and crunchy breadcrumbs.Lemon blueberry doughnuts : fluffy lemon donuts, pops of blueberry and a stunning blueberry glaze make these donuts a real showstopper! Step 7: For sprinkle doughnuts, dip your doughnuts in your glaze, letting it drip back in the bowl before you set down. Some of our partners may process your data as a part of their legitimate business interest without asking for consent. The oven can be a lazy cook’s best friend, as most foods can be left to their own devices when ensconced in its consistent blanket of heat. You can easily swap the veg for whatever is in season, just very finely slice it so it cooks to perfection under the grill.
Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own. Once you’ve removed your doughnut pan from the oven, let it sit on your cooling rack for 2-3 minutes. you can warm the doughnuts in short bursts directly in the microwave, but this can run the risk of drying them out, so I wouldn’t recommend this unless you’re desperate!Turn the dough into an oiled 1kg bread tin and cover with oiled cling film (or better still, a free unused shower cap from your last hotel stay! Piping bags* : I use a piping bag to fill my doughnut pan with the batter as I find this easier and less messy. Plus, they are yeast-free and require zero kneading, which means no waiting time for dough to prove, no shaping of your dough and absolutely no deep frying. Cut two pieces of parchment slightly smaller than your bag, then slide one into the bottom of your bag.
Digital kitchen scales*: my recommended method of measuring ingredients is to weigh them out using grams rather than cups. These fudgy moreish white chocolate blondies are a great alternative to a traditional chocolate brownie, and will go perfectly with your afternoon cuppa.
Using thyme, paprika and 4 garlic cloves, don’t skip the balsamic vinegar as this is what really takes the flavour to the next level. This salmon recipe uses flavours from the Mediterranean like olives, basil, lemon and cherry tomatoes that are simply divine. Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. Brown sugar: this adds sweetness to the doughnuts along with additional moisture and a caramelised flavour.
Granulated sugar: the larger granules in this sugar will give your doughnuts that wonderful sugar crunch. Then, very gently, use a (rounded) knife to gently ease the doughnuts to make sure they’re loosened from the pan. Make sure you’ve prepared your tools before you start mixing: grease your pan and preheat your oven. Take your love of chocolate cake one step further with this impressive chocolate drip cake, where chocolate sponge is slathered in chocolate buttercream and topped with a layer of glossy ganache. Personally, I believe everyone should have a handful of basic recipes to hand, which is why I started my Baking Basics series.Don’t keep adding flour, a wet dough is better than a dry one, which will bake to a tough texture, so if you don’t like the dough sticking to your hands, lightly oil them. Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth.
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