Goat Milk

 

Happy Diwali !

This recipe to eat during Diwali is divine! Sweet and savory snack for munching on throughout the celebrations.

This is not carrot cake. Here I fry my carrots instead. It is an easy vegetarian stater.

This recipe requires less than 30 mins Preparation time, 10 to 30 mins Cooking time, Serves 4.

 

Ingredients:

For the bhajis

• 150g/5½oz carrots, grated
• 150g/5½oz parsnips, grated
• 120g/4½oz gram flour
• 1 tsp ground cumin
• 1 tsp curry powder
• 1 tsp ground coriander
• 1 tsp salt
• 2 free-range eggs, beaten
• 5–2 litres/2¾–3½ pints oil, for frying

 

For the chutney

• large handful fresh coriander (approx. 50g/1¾oz)
• 3 fresh green chillies
• 3 tbsp lemon juice
• 1 tsp olive oil
• ½ tsp salt
• 1 tsp caster sugar

 

Directions:

• For the bhajis, put the carrots, parsnips, gram flour, cumin, curry powder, ground coriander and salt into a large bowl and mix with your hands to release some of the moisture.
• Add the eggs and mix well. The mixture should be like a thick batter. Almost like an uncooked carrot cake batter.
• Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C (a drop of batter should sizzle and float to the top.) (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Working in batches, drop heaped teaspoons of the batter into the oil and cook for 3–4 minutes, turning the bhajis all the time so they are an even golden colour. Drain on kitchen paper while you cook the rest.
• To make the chutney, put all of the ingredients into a food processor and blend into a smooth paste. Serve with the bhajis.

 

*Recipe tips

These can be cooled, placed in a ziplock bag and frozen. Reheat in a warm oven.

 

 

Spelt, also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since ancient times. And was an important staple food in parts of Europe till medieval times.

This is delicious pancake recipe, whether you enjoy them on Pancake Day or you are a regular on Saturday morning.

Spelt adds a lovely nuttiness to pancakes – and complements the whipped goats’ cheese and beetroot in this recipe perfectly.

This recipe requires less than 30 mins Preparation time, less than 10 mins Cooking time, Serves 2 -4.

 

Ingredients:

For the pancakes

• 150ml/5fl oz full-fat milk#ad
• 260g/9½oz wholemeal spelt flour
• 4 large free-range eggs
• 2 tbsp olive oil
• 1 tsp fine sea salt
• 1 tsp baking powder

To assemble

• 100g/3½oz soft goats’ cheese #ad
• 100g/3½oz Greek yoghurt
• 2 cooked baby beetroots, finely sliced
• 4 radishes, finely sliced
• handful watercress
• drizzle runny honey

 

Directions:

• To make the pancakes, put the flour, salt and baking powder in a mixing bowl and whisk together. Beat together the eggs and milk, then pour into the dry ingredients, whisking constantly, until you have a smooth, thick batter.
• Heat a large frying pan over a medium–high heat. Once the pan is hot, wipe it with a little of the oil on a piece of kitchen paper. Add dollops of the batter to form pancakes about 6cm/2½in in diameter – you will need to do this in batches. Fry for a minute or so, until bubbles form, then flip and fry for just 30 seconds more. Stack the cooked pancakes on a plate or chopping board whilst you cook the rest.
• Whisk together the goats’ cheese and Greek yoghurt in a mixing bowl until softened.
• Serve the pancakes topped with the beetroot, radishes and watercress, with the whipped goats’ cheese on the side. Finish with a drizzle of honey.
• Enjoy your meal!

 

This giant doughnut – supersized doughnut with homemade malted milk ice cream takes the food trend to the next level.

The recipe requires over 2 hours Preparation time and 1 to 2 hours Cooking time, and Serves 10.

Equipment and preparation: For the giant doughnut you will need a 38cm/15in deep-sided, non-stick cake tin, and a 12.5cm/5in cake tin or ovenproof ramekin. For the ice cream you will need an ice cream maker alternatively, Pacojet machine.

Ingredients:

For the ice cream

• 4 tsp malted milk powder
• 250ml/9fl oz full-fat milk
• 250ml/9fl oz double cream
• 6 free-range egg yolks
• 100g/3½oz caster sugar

For the doughnut

• 600ml/1pt 1fl oz milk
• 1kg/2lb 4oz strong white bread flour, plus extra for dusting
• 100g/3½oz caster sugar
• 250g/9oz butter, plus extra for greasing
• 18g fresh yeast
• 200g/7oz demerara sugar
• 1 tbsp ground cinnamon
• 200g/7oz icing sugar
• 2 tbsp bourbon whiskey

Directions:

• For the ice cream, in a saucepan, whisk the malted milk powder with a splash of milk until dissolved, then add the remaining milk and the cream and bring the mixture to a simmer.
• In a bowl, whisk the egg yolks and caster sugar until pale and fluffy, then pour the warm milk mixture over the egg mixture, whisking continuously until well combined.
• Return the mixture to the saucepan and cook over a gentle heat, whisking all the time, until the mixture thickens just enough to coat the back of a spoon.
• Pour the mixture into an ice cream machine and churn until frozen, then transfer the ice cream to an airtight, freezeable container and freeze until needed. Alternatively, if using a Pacojet machine, fill (but do not overfill) the container, then place it in the freezer for at least 4 hours, or until frozen solid.
• Meanwhile, for the doughnut, mix the flour and sugar in a large mixing bowl, or in the bowl of a free-standing mixer.
• Heat 100g/3½oz of the butter and half of the milk in a saucepan over a low heat. When the butter is just melting, remove the pan from the heat and whisk in the yeast until dissolved. Set aside.
• Add the remaining milk to the pan containing the yeast mixture, then pour all of the liquid over the dry ingredients. Mix for 5 minutes in the free-standing mixer or using an electric whisk fitted with a bread hook attachment, on a medium speed, until the mixture has come together as a soft, sticky dough. Alternatively, knead by hand on a lightly floured work surface for 5 minutes.
• Place the dough into a large bowl and cover with cling film, then set aside at room temperature to prove for 1 hour, or until well risen, spongey and nearly doubled in size.
• Grease the insides of a 38cm/15in deep-sided, non-stick cake tin with butter, and grease the outside edge of a 12.5cm/5in cake tin or ovenproof ramekin. Place one inside the other.
• Melt the remaining 150g/5oz of butter and pour into a large, high-sided roasting tray.
• Mix together the demerara sugar and cinnamon in another high-sided roasting tray.
• Turn out the proved dough onto a lightly floured work surface. Knead it gently for a couple of minutes until smooth and elastic, then roll it into a big bun shape. Using a pair of scissors, snip the dough in the centre to create a hole reaching all the way from the top to the bottom of the bun; use your fingers to gently increase the size of the hole.
• Dip the monster doughnut into the melted butter until completely coated, then dust it on all sides with the cinnamon sugar. Transfer the doughnut to the prepared tin, easing the doughnut hole around the smaller cake tin or ramekin. Cover the doughnut loosely with cling film and set aside at room temperature for 40-45 minutes, or until the dough is well risen.
• Preheat the oven to 180C/160C Fan/Gas 4.
• When the monster doughnut has proved, remove the cling film and bake in the oven for 25-30 minutes, or until golden-brown on top and cooked through. Carefully remove the inner tin, then turn the whole doughnut out onto a large serving platter.
• Stir the icing sugar and bourbon together in a bowl until smooth, then spoon the mixture into a small piping bag and drizzle it over the top of doughnut.
• Fill a ramekin small enough to fit inside the doughnut hole with the ice cream. Serve immediately.