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BreakingNews.ie
29-04-2025
- Lifestyle
- BreakingNews.ie
Jamie Oliver's air fryer mint choc chip whoopie pie recipe
The Big Lunch – an annual event encouraging communities to come together to share lunch – is back on June 7 and 8. This year, celebrity chefs like Jamie Oliver, Mary Berry, Rick Stein and Tom Kerridge are supporting the campaign to encourage more of us to come together through food. Advertisement A YouGov survey has found that one in seven UK adults (14%) never cook a completely new recipe, so The Big Lunch Recipe Search aims to find the nation's favourite dishes to inspire more of us to cook. Here's a Jamie Oliver recipe for some baking inspiration. Mint choc chip whoopie pies Hands on: 10 minutes, plus chilling Cook: 37 minutes Ingredients: (Serves 8) 1-drawer air fryer 1 x 145g bar of mint Aero 150g full-fat cream cheese 85g unsalted butter 200g self-raising flour 100g caster sugar 3tbsp cocoa powder ½tsp bicarbonate of soda 100g milk or dark chocolate chips 2 medium free-range eggs Advertisement Mint choc chip whoopie pies (David Loftus/PA) Method: 1. To make the filling, snap 120g of Aero into a heatproof bowl and melt in the air fryer for three minutes at 170°C, then stir until smooth and mix in the cream cheese. Cover and leave to firm up in the fridge for at least one hour. 2. Melt the butter in a heatproof bowl for four minutes at 170°C. In a large bowl, whisk together the flour, sugar, cocoa and bicarbonate of soda, then stir through the chocolate chips, mix in the melted butter, then the eggs, until the mixture is well combined. With wet hands, roll into 16 balls and place on a lined baking sheet, pushing them down slightly to flatten. 3. Line the air-fryer shelf with greaseproof paper. Transfer four to six cookies into the drawer, making sure there's a one centimetre gap between them. Cook for 10 minutes at 170°C (12 minutes from chilled or 15 minutes from frozen) then, using the paper to help you, transfer the cookies to a wire rack to cool, and repeat. 4. Once the cookies are completely cool, sandwich them with the filling, crumbling up the leftover Aero to sprinkle into each one, before sandwiching. Advertisement Get ahead: If not cooking straight away, cover the raw cookies and keep in the fridge for up to two days, or the freezer for up to three months, ready to cook to order! Or, once cooked, keep them in an airtight container at room temperature for up to three days, stashing the filling in the fridge, ready to assemble. Energy: 451 kcal Fat: 25g Sat fat: 15.1g Protein: 6.7g Carbs: 52.2g Sugars: 32.6g Salt: 0.6g Fibre: 1.9g Easy Air Fryer by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited in hardback. Recipe photography by David Loftus. Available now
The Independent
30-01-2025
- General
- The Independent
Nadiya Hussain's samsa recipe: The perfect sweet treat for Ramadan
'Samsa is a traditional dish often made during Ramadan,' explains Nadiya Hussain, whose new cookbook Rooza is dedicated to the holy month. 'They are not like the samosas you frequently find, filled with spiced savoury meat. These are stuffed with a mixture of ground down nuts, sweet potato, orange and cinnamon. Doused in sweet syrup, they are then coated again with nuts. I like to serve mine with a simple strawberry coulis.' Nadiya Hussain's samsas Makes: 7 Ingredients: For the filling: 2 medium sweet potatoes 1 tsp ground cinnamon 1 orange, zest only (reserving the juice for later) 100g walnuts, finely chopped For the pastry: 150g butter 270g pack of filo pastry, ready-rolled (7 sheets) 100g pistachios, finely chopped For the syrup: Juice of an orange (see above) 100ml water 150g caster sugar For the strawberry coulis: 227g punnet of strawberries 100g icing sugar Squeeze of lemon juice Method: 1. Pierce the sweet potatoes all over with a fork, place directly on to a microwave plate and cook for 10 minutes till very soft. You can also do this in the oven. 2. Take out and leave to cool enough so they can be handled and then scoop out all the flesh and pop into a bowl. Mash to a smooth paste with the cinnamon, orange zest and walnuts. Set aside. 3. For the pastry, pop the butter into a pan and melt till brown. As soon as it starts to bubble and brown flecks appear, you have browned the butter. Take off the heat. 4. Preheat the oven to 190C and have a baking tray at the ready. 5. Cut the filo sheets down the length and create 14 strips of filo, leaving the sheets you're not working with under a damp tea towel. Butter two sheets together. Take a dollop of the filling and place at the bottom of the end of the strip. Fold a corner over to create a visible triangle, encasing the filling. Now take the filled triangle and fold over again and keep going till you have a fully encased triangle. Make the other six and butter them all over with any leftover butter. Pop on to the tray and bake for 20 minutes. 6. Make the syrup by pouring the orange juice into a pan with the water and caster sugar. Bring to the boil and leave to simmer till the syrup is thick and golden. 7. Take the triangles out of the oven and dip straight into the syrup till completely coated, then coat with pistachios and set aside. 8. For the strawberry coulis, put the fresh strawberries, icing sugar and lemon juice in a food processor and blend. Serve alongside the samsas as a dip or a drizzle. Recipe from 'Rooza' by Nadiya Hussain (Penguin Michael Joseph, £25).
