I call this the "throw what you have together chocolate cupcakes"...
For those random times when your children want chocolate cupcakes and you have not really done any shopping to enable it... I had some random bars of chocolate lying around my fridge some leftover syrups so threw them all together for this one! 1 ½ cups self raising flour ½ cup coco powder 50 grms butter 20 grms Drk Chocolate 1 lindt chocolate bunny (50g) 5 tablespoons mayo 2 eggs ½ cup sugar ¾ cup brown sugar 1 tspn Vanilla extract 1 tblspn golden syrup 1 tblspn agave syrup ⅓ cup hot water METHOD: Well yes you guess it, throw everything together in a big bowl... well almost, I did take the trouble of melting the chocolate with butter, syrups and water, but do not bring to a boil just heat it up so its hot enough to melt everything. Then I poured that onto the dry ingredients which were in a large high sided mixing bowl. Whisk it all together. Get you cupcake cups all organised into your cupcake tin and spoon out enough batter in each cup to 3/4 height of the cup. Bake at gas mark 4 for about 15-20 minutes or until toothpick comes out "just" clean/ a bit on the sticky side BUT NOT WET BATTER. This will give you a moist and fudgy cupcake! Remove from cupcake tray and let it cool slightly on the cooling rack, Serve hot - well as hot as one could bare to hold it of course.
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 ½ tspn Methi (fenugreek) 1 tablspn Saawnf (fennel seeds) 1inch piece Daarchini (Cinnamon bark stick) 1 Elechi (Cardamom) 1 Long ( clove) 10 pieces Golmirch (Peppercorns) 1 tspn Saabit Dhaniya ( corriander seeds) ½ tspn Ajwaeen ( oregano seeds) 2 inch piece Mulhati (Licorice stick) 1 big theejh pata (bay leaf) 3 inch piece Ginger peeled and chopped in three Optional: 1 tspn Dried Pine Needle leaves
Pizza in woodfire oven - I have tried several variations of both sauce and dough, but these one are da total bomb! Definitely hit the spot. Pizza dough: 9 cups white chapati flour/ or strong 00 bread flour 1 cup barley flour 1 cup Khorasan Or Spelt flour (which ever you. have I prefer Khorasan in this dough, but I have tried both and both are fine) (I actually used a measuring cup for a change for this recipe!) 10 tspns Demerara sugar 3 tspns Himalayan pink salt 2 sachets instant yeast 3 eggs 1 Corning cup milk (warm) - yeah back to slacking with normal cups again as you can see... 75 grms Butter Warm water Pizza sauce: 2 tins of chopped tomato 1 tbspn Tomato puree 1 tbspn Garlic puree 1 tbspn Ginger puree 2 medium onions peeled and chopped ¼ tspn Black pepper ⅓ tspn Red Chilli powder ⅕ tspn Chilli flakes ½ tspn Ground Coriander seed powder Pinch Ground Cumin powder ⅓ tspn Himalayan pink Salt ½ tspn Demerara Sugar ½ tspn Dried Oregano 2 tblspns Butter/ghee Toppings: Grated strong cheddar cheese Fresh mozeralla balls/ slices Pesto Chopped olives Dreid Oregano Fresh Basil leaves Fresh green chillies washed and sliced Bell peppers washed and chopped Sweetcorn frozen/tinned and the list goes on... Dough: In a large high sided mixing bowl add all the ingredients and knead well. Cover the bowl with cling film and leave it to rest for 30-45 minutes in a warm place/proving drawer. Tear out fistful sized balls and shape into smooth balls. Place balls on a liberally flour dusted tray and cover with cling. Leave it to rest in a warm place/proving drawer for about 2 hours or until balls have doubled in size. Alternative check out my air tight box tip in my naan recipe post in my collections page. The Sauce: In a heavy bottom high sided medium sauce pot add in chopped onions and butter. On a medium flame cook the onions till transparent (about 5 minutes) stirring occasionally (preferably with a wooden spoon). Add in the spices, corriander powder, cumin powder, chilli powder, chilli flakes, black pepper and Salt. Cook the spices on the same heat for about 2 minutes stirring continuously before adding in the ginger and garlic paste. Cook the pastes off for a further two minutes on a low flame again stirring continuously before adding in the chopped tomato and puree. Cook the sauce on a medium low flame covered with a lid (as the tomatoes tend to spit!) for about 10-5 minutes or until bubbling stirring occasionally. Reduce down to a simmer and add in the sugar and oregano and stir in well. After simmering for two minutes carefully taste the sauce and adjust any flavouring to your taste. If you are satisfied with the taste take the sauce off the heat cover and leave it to cool. The Assembly: Hand stretch each pizza dough ball individually, one at a time as you pizza paddle gets free. NOT ALL AT ONCE as you have to decorate your pizza on the paddle! (If you need to re-fresh your memory as to how to hand stretch check out the naan recipe link above.) As you hand stretch one dough ball place it on a well floured pizza paddle with fine semolina flour. Then add a dollop of your tomato sauce and spread it out taking care not to go all the way to the edges to give you a nice crust. Embellish your pizza with your favourite toppings and cheeses - remember when it comes to pizza less is more! N.B. if adding fresh basil be sure to add that after cooking, NOT before! The Oregano you can put on before. Cook in your pizza oven for about 3-5 minutes (or until its done, it should be nice a crisp crust on both top and bottom with beautiful dark spots) If you do not have a pizza oven you can also cook this on a pizza stone in your gas fire oven at gas mark 9 for about 10-15 minutes, ensure you preheat your pizza stone well for best results! BON APPETIT!
Rice f X 2tblspn
Quinoa f X 1 tblspn Flaxseed X 1 ½ tblspn Water 5tblspn for flax seed Teff X 1tblspn Buckwheat flour x5 tblspn Yeast ½ tspn Salt ⅓ tspn Sugar 1 ¼ tspn sugar Oil 1 tblspn 12 tblspn of water or 70ml
Naan: 1kg flour 4 tspns demerara sugar 3 tspn salt 2 tspn yeast 200ml Luke warm milk 450ml Luke warm water In a high walled large mixing bowl, add all the ingredients and Knead into dough. Cover the mixing bowl with cling film and leave to rest for half an hour in a warm place/proving drawer. Portion the dough into small fistfull portions and smooth and shape the portions into smooth balls. Place balls on pre-floured proving tray with inch space all around them. Cover the tray with cling film and leave to rest for two hours or until balls have doubled in size. (Alternatively if you have a large rectangular air tight container with walls at least of three inches high you can also flour this box and place the balls in there to avoid cling filming on a tray - see image below.)  Once doubled in size balls are ready to hand stretch and cook in wood fire oven/ or normal oven. (To hand stretch your naan, dust your hands with flour then gently lift out one dough ball. Hold the dough ball with both hands and till both your hands and the dough ball so that the top of the ball is facing you and the bottom that was in contact with your tray is now facing outward. Gently softly pinch the top edge of it with your thumb and finger of your dominant hand on its respective side, ( ie right hand holding right side) then repeat with your other hand on the other top edge side. This should look like you are holding a steering wheel with both your hands holding the top right and left edges of your dough. This will cause the rest of the dough to droop down due to gravity. Feed the dough around from one hand to the other, like you would a steering wheel to turn, as you feed it the dough should start to stretch. Once you have it to your desired thickness place the now flattened out naan on to your baking tray or woodfire oven paddle - see below. (If you are using a woodfire oven paddle be sure to liberally dust it with fine semolina flour every time before placing a naan bread on it. This prevents the naan from sticking on to the paddle and gives it a nice bottom crust.) If cooking in woodfire oven this will take between 5-8 minutes to cook depending on your flame. If cooking in regular gas oven, cook at gas mark 9 for 10-15 minutes or until nice crust is formed both on top and bottom and when pressed on top it bounces back and does not stay "stuck". Finish off the cooked naan with a butter glaze if you like. (I highly recommend it!) TOP TIP: If you are cooking in regular gas oven you can also buy a pizza stone to put into the oven to help get a more nicer finish on the naan. Be sure to preheat the stone well (about half an hour), before placing the naans/pizzas on it for best results. 
9 egg whites
15- 16 tspns of icing sugar (Ratio 1 egg white to 1 and 2/3 tspn icing sugar) Whisk by hand (preferably!) or in a stand mixer, but be cautious not to over whisk in the stand mixer, until stiff peaks and smooth glossy finish. (You can do the old hold over your head test as well if you are brave enough!) Spoon out dollops onto a pre-greased baking tray, or pipe with a piping bag. (I'm a rough n ready type-a gal so I do the less fuss dolloping style, leaving a little space between each dollop so they do not touch.) Bake at lowest temp (gas mark 1 or "S") for three hours or until golden and expelled caramel rim can be seen around the edges. Switch off oven and leave it to cool fully in the oven! Once fully cooled they should be crisp and melt in the mouth delicious (after an hour and half or so), remove from tray and serve immediately, OR place inside air tight container immediately. DO NOT leave in open air! Always store in air tight container, otherwise they will start to absorb moisture and become soggy and chewy. If they do become soggy and chewy put back in the oven on low heat for an hour to re-dry, the again cool in oven and space in air tight container!.
Tang Zhong: 2 heaped tblspn bread flour 1/2 cup milk 2tbpn water Cook into a smooth paste on hob Dough: ¾ milk warm 1 ½ tspn yeast 3 tblspn Demerara Sugar 3 cups floor 1 ½ tspn Himalayan pink Salt 2 eggs beaten (pour most in dough, leave a tiny bit, for egg wash – add tspn of water to this remainder for the wash) 50g butter In a high sided large mixing bowl, add all the ingredients for the dough plus the warm Tang Zhong paste and knead into a soft sticky dough. Cover bowl with cling film and leave to rest in a warm place/proving drawer for half an hour. Remove the dough from the bowl on to a clean floured surface. Shape into the shape of a loaf and place into a pre-greased loaf tin. Cover the loaf tin with cling film and again leave it to rest in a warm place/proving drawer, this tome for 2 hours or until loaf in doubled in size. Once proved, remove the cling film and egg wash the top of the Loaf. Bake at gas mark 5 for 25-30 minutes or until deep golden brown. Butter top of loaf when taken out. ALTERNATIVELY: Same recipe can be used to make brioche buns (pictured below). Shape the dough into small balls instead of loaf shape after the first half hour prove (about 8-10 balls). Place the balls directly onto a pre-greased baking tray leaving an inch space all round each ball for room to grow. Egg wash before baking. Bake at gas mark 5 for 25-30 minutes or until deep golden brown. N.B. The Tang Zhong helps to increase the moisture content of the brioche dough. 
400g flour ( 2 cups)
150ml warm water 2 tblspn yoghurt Baby Spinach leaved 200grms ( 4 handfuls) washed Cheddar Cheese ¾ cup grated Olives 15 pitted and chopped Onions 1 large chopped Butter 3 tblspn 1 egg ½ + ½ tspn Himalayan pink Salt 1 ½ tspn Demerara Sugar 1 tspn Yeast Black pepper ½ tspn Red chilli powder ½ tspn Chilli flakes ¼ tspn In a heavy bottom pot on a medium-low flame cook the chopped onions in the butter till transparent add in the spinach cook till wilted, add the black pepper, chilli powder, chilli flakes and ½ tspn of salt. Cook for further two minutes. Switch off the hob and leave to cool on the side. Grate the cheese and chop the olives. Add flour, yeast, salt ( remaining ½ tspn) and sugar in a large mixing bowl. Add the egg, yogurt, cheese, olive and cooled spinach mix to the dry flour mix. Mix well Next add in the warm water slowly, combining all the dough to a sticky wet consistency (IF it is not too sticky add a little more water, or if it is getting too sticky hold back on some of the water). Shape into a loaf shape (add some dry flour to your hands if need be), and pop it in to a pre-greased bread tin. Cover with cling film and leave it to rise for couple of hours in a warm place/ proving drawer or until doubled in size. Bake at gas mark 4 for 30-40 minutes or until golden-brown on top and sounds hollow when tapped on the underside. Remove from tin and place on cooling rack for 5-10 minutes. Cut slices and enjoy warm with butter. Top Tip: For best results, spray or sprinkle a little water 20-25 minutes into baking for a nice crust. |
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