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Lesley

What have you cooked today?

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Some apple spice muffins with a crunchy topping of soft brown sugar and chopped walnuts :drool: I only made half of the topping and used it on half of the muffins because 2 of our children don't like nuts.

 

These are the first cakes that I made since Christmas, we had run out of other naughty things for the lunchboxes and being muffins these are quite low fat with 2 grated apples and some sultanas so quite healthy really :angel:

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Sure thing. I will say keep an eye on them. They do brown very quickly. I reduced my oven temp a bit, but I do have a fan oven. Do a tray at a time, then you'll have time to dip in the butter and sugar. The 'holes' are very very moreish :drool:

 

Baked Doughnuts

printed from melskitchencafe.com

*Note: These little beauties are best made and eaten the same day, preferably warm right from the oven. The great news is that you can make the dough, roll and cut out the doughnuts the night before and let them do their second rising in the fridge, covered. Remove them from the refrigerator and put them on the counter about an hour before baking. I used instant yeast in the recipe. If you only have active dry yeast on hand, proof the yeast with 1/3 cup of the warm milk and the sugar until it is foaming before adding in the rest of the milk and proceeding with the recipe.

*Makes about 1 1/2 dozen doughnuts/doughnut holes

INGREDIENTS:

Doughnuts:

1 1/3 cups warm milk, 95 to 105 degrees

2 teaspoons instant yeast

2 tablespoons butter

2/3 cup granulated sugar

2 large eggs

5 cups all-purpose flour

A pinch or two of nutmeg, freshly grated

1 teaspoon salt

Topping:

1/2 cup butter, melted

1 1/2 cups granulated sugar

1 tablespoon cinnamon

DIRECTIONS:

Place the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar. Add the butter. Mix the eggs, flour, nutmeg, and salt. Beat the dough with the dough hook attachment (or with a wooden spoon and eventually your hands) for 2-3 minutes at medium speed. Adjust the dough texture by adding flour a few tablespoons at a time or more milk. The dough should pull away from the sides of the bowl and be very soft and smooth but still slightly sticky – don’t overflour! Knead the dough for a few minutes (again, by mixer or by hand) and then transfer the dough to a lightly greased bowl. Cover the bowl and let the dough rise for about an hour or until it has doubled in size (the exact time will depend on the temperature of your kitchen).

Punch down the dough and roll it out to about 1/2-inch thickness on a lightly floured counter. Using a doughnut cutter or a 2-3 inch circle cookie cutter, cut out circles in the dough. Carefully transfer the circles to a parchment- or silpat-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. Be sure to make the holes large enough that as the doughnuts rise again and bake, they don’t fill in the doughnut hole with the puffiness of the dough. Cover the tray with lightly greased plastic wrap. (At this point, you can refrigerate the doughnuts overnight or proceed with the recipe.) Let the doughnuts rise for about another 45 minutes, until they are puffed and nearly doubled.

Bake in a 375 degree F oven until the bottoms are just golden, 8 to 10 minutes. Start checking the doughnuts around minute 8. They should still be pale on top, not golden and browned, and just barely baked through.

Remove the doughnuts from the oven and let cool for 1-2 minutes. Dip each one in the melted butter and toss or sprinkle with the cinnamon and sugar. Serve immediately.

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Apple and mincemeat pasties with homemade rough puff pastry

 

They were very yummy. :drool: I've never made puff pastry, rough or otherwise, before but after watching The Great British Bake Off I decided to have a go. It was much easier than I thought it would be, a bit time consuming but well worth the effort as I feel quite pleased with myself. I'd thoroughly recommend Dan Lepard's book.

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Both sound lovely, did you start a new thread for each of those recipes?

 

Last night I cooked some salmon fishcakes for Rosie, her favourites have melty mozzarella in the middle, also made a venison and ale pie with puff pastry (venison is very cheap at the local farmers' market at the moment). Had some veg in the fridge which needed using up, so roasted those with balsamic vinegar and pesto on them.

 

That's this week's meals sorted out! 8)

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My YD made a vegetarian lasagna in food tech at school today, we had to rescue it a bit because she had put all of the cheese sauce in the layers and hadn't left any for the top, so we added a tin of mixed beans in tomato sauce to the final layer and added another layer of pasta and more sauce made with creme fraiche and cheese. It looked really sloppy at first but really firmed up when cooked, it had lentils in it which helped I think. It was actually really tasty.

 

She has learnt how to cook some real food I have been much more impressed with her lessons than those of ED and DS, I think there must be a change of policy. she has made spag bol., curry, macaroni cheese and the usual pizza, we have eaten all of her offerings andthey have actually made a family tea, which has made them useful and made her feel really good about what she has made. :D

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Can I have the recipe for those Christian?

 

I made pancakes today-obviously-for me and my flatmate.

 

Savoury fillings to start with of 1)Sweet potato, peas, onion, tomato puree and paprika and 2)Mushrooms, leeks, cheese, onion and garlic, then sweet ones with homemade strawberry jam!

 

Very good, and it was nice cooking for other people for once. :D

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Lots of cake for lunchboxes x 3, and lots of soup, all flavours, mainly vegetarian, DD making choc cookies, and rock buns as I type; the house smells lovely!

Making salmon fishcakes tomorrow, and Jackets done in the embers of the massive fire we've just had in the garden, which will still be burning tomorrow. we moved every last stick too, to make sure we weren't going to barbeque any wildlife :lol: I smell wonderful.

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