Thursday, 25 September 2014

Doughnut in under 20 minutes!

Doughnuts in under 20 minutes, crazy but true. I will admit I half made this to make my sister jealous, so I could send her a picture while she was at her desk at work probably having a morning coffee and what would be perfect with that a mini homemade doughnut, and low and behold my plan worked!

I was watching the British Bake Off this morning and they were making doughnuts so of course I wanted doughnuts, so this happened.

I didn't want filled doughnuts and I wasn't going to wait to make doughnuts with a hole, all that proving, no I wanted them now so the quicker the better.

These doughnut bites are perfect you could also put them in a bag with icing sugar while they are warm but cinnamon sugar is my favourite! Enjoy and in case you didn't already assume they are super addictive.

This recipe yield depends on how big you make them, I made mine about a half dessertspoon so it made approx: 25 mini doughnuts.


295g Plain Flour
2 Tsp Baking Powder
1/4 Tsp Salt
59g Sugar
118ml Milk
 1 Tbsp Cinnamon
3 Tbsp Melted Butter
Oil for frying


  1. Preheat your saucepan, add enough oil to cover 1.5 inches on the bottom
  2. Whisk flour, baking powder and salt together in a bowl
  3. In a separate bowl combine the milk, butter and sugar
  4. Using a fork add the wet mixture to the dry and only mix until all in incorporated do not over mix. 
  5. Using a dessertspoon measure out your doughnuts 
  6. Put in the oil carefully, I tested the oil first with a small doughnut
  7. Fry until golden on each side
  8. Place on a plate with some kitchen towel to drain the oil
  9. Roll in sugar and enjoy.

Friday, 13 June 2014

Spiced Mussels

Seeing as we are headed for a mini-heatwave, why not have something different, you could serve this with some rice or some salad or even as a starter this is a Spanish style dish with the chili and the garlic and the ginger brings this dish all together, combine this with the sun and you have a perfect match. If you are having this as a main course I would recommend 20 per person and for a starter 10 per person.

1 small onion, finely chopped          
2 garlic cloves, finely chopped
1 celery stick, sliced            
1 inch piece fresh root ginger, grated
2 tablespoon olive oil         
1/4 teaspoon chili powder
1 teaspoon ground turmeric             
2 tablespoon chopped fresh parsley
2 tablespoon dry white wine


  1. Place the onion, celery, garlic and ginger in a large pan, add the olive oil, spices and chopped parsley and stir-fry for about 5 minutes.
  2. Add the mussels to the pan and cook for 2 minutes.
  3. Add the wine, then cover and cook gently for 2-3 minutes, shaking the pan occasionally.
  4. Season. 
  5. Discard any mussels that fail to open, then serve, garnished with the celery leaves

Wednesday, 4 June 2014

Basil and Lime Sorbet

Summer is here and the leaving certificate begins today means that for the next few weeks it should be fantastic so in the hopes of the good weather the exams bring why not have something light refreshing and tasty?!

This is just a combination of some of my favourite things – love basil use it all the time, even when it isn’t necessary and limes – the colour, the smell, the taste – how could you not love them?

Large Bunch Of Basil – Pureed
5-6 Limes Zested
141ml Water
141g Caster Sugar
5-6 Limes Juiced


  1. Place the water and sugar into a pan
  2. Bring to the boil and simmer for 4 minutes with the lime zest
  3. Remove from the heat and allow to cool
  4. Add the lime juice and the bail puree
  5. Allow to infuse and churn