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The Guardian
5 days ago
- General
- The Guardian
Benjamina Ebuehi's recipe for strawberry and custard doughnuts
I don't make doughnuts very often, but few things are better than the first bite of a freshly fried, pillowy-soft one, sugar-coated lips and all. When it comes to fillings, custard just about beats jam for me, but who's to say you can't have both? So, to satisfy everyone, I've filled these doughnuts generously with a thick vanilla custard and a speedy strawberry jam. Prep 15 min Prove 1 hr 45 min+ Cook 1 hr 45 min Makes 9 For the custard 4 egg yolks 50g caster sugar 25g cornflour 400ml milk½ tsp vanilla bean paste 100ml double cream For the strawberry jam250g strawberries, hulled and roughly chopped100g caster sugar 1 tbsp lemon juice For the dough360g bread flour, plus extra for dusting 7g dried instant yeast 55g caster sugar, plus extra for sprinkling ½ tsp salt 100ml milk1 large egg 40g unsalted butter, softened1 litre vegetable or sunflower oil Make the custard by beating the egg yolks, sugar and cornflour in a bowl until smooth. Put the milk and vanilla in a small saucepan and heat gently until steaming. Pour a big splash of the hot milk mix on to the eggs, whisk well, then whisk in the remaining milk. Pour back into the saucepan and cook, whisking constantly, over a medium heat, until thick and bubbling. Pour the custard into a clean bowl, cover with clingfilm so it touches the surface, and leave to cool completely before chilling in the fridge. To make the strawberry jam, put the strawberries, sugar and lemon juice in a small pan and bring to a boil. Simmer for seven to nine minutes, until softened and jammy, using the back of a spoon to mash any large pieces of fruit. Set aside to cool, then spoon into a piping bag. To make the dough, put the flour, yeast, sugar and salt in the bowl of a stand mixer and mix to combine. Make a well in the centre, pour in the milk, water, egg and softened butter, and knead on low speed for six to seven minutesrest uncovered in the bowl for five minutes. Knead again for five minutes, until the dough is smooth and supple and isn't sticking to the sides of the bowl, then transfer to a lightly greased bowl, cover and prove in a warm place for one or two hours, until nearly doubled in size. Knock out the air, turn out the dough on to a well-floured surface and roll the dough into a rectangle about 1¼cm thick. (If it keeps springing back, let it rest for a few minutes before rolling again.) Use a round cutter to stamp out nine doughnuts, re-rolling the dough if needed. Put each doughnut on a small square of greaseproof paper, cover with a damp tea towel and prove for 30-40 minutes, or until puffy. Heat the oil in a heavy-based pan until it reaches 175C. Fry two or three doughnuts at a time (no need to peel off the greaseproof paper; it will float in the oil so you can pick it out) for a minute and a half to two minutes per side, until deeply golden. Transfer the cooked doughnuts to a plate lined with kitchen paper and repeat with the remaining dough. Once they're cool enough to handle, put some caster sugar on a shallow plate and roll each doughnut around until covered. Remove the custard from the fridge and whisk well to remove any lumps. Lightly whip the double cream to soft peaks, then fold into the custard; transfer to a piping bag. Using a skewer, make a hole in the top of each doughnut and fill with custard and jam. Serve immediately.
Irish Times
19-07-2025
- General
- Irish Times
Hot and sour chicken and sweetcorn broth with egg and noodles
Serves : 2 Course : Dinner Cooking Time : 30 mins Prep Time : 30 mins Ingredients 1 leftover cooked whole chicken carcass 1 onion, roughly chopped 2 carrots, roughly chopped 2 sticks celery, roughly chopped 2 cloves garlic Salt and pepper Sea salt 1 fresh sweetcorn cob 120g dried udon noodles 2 eggs 1 small piece of ginger, peeled and grated 1 red chilli, thinly sliced, plus extra for garnish 2tbs soy sauce 1tbs rice wine vinegar Handful picked coriander leaves, for garnish ½tbs toasted sesame seeds, for garnish Pick about 200g of chicken off the leftover cooked chicken and place in a bowl, to be added later to the broth. Then place the cooked chicken carcass in a large pot and add the onion, garlic, carrot and celery, and season with salt and pepper. Pour in enough water to just cover, then place on a high heat. Bring to the boil, then turn the heat down and allow to gently simmer for 25 minutes. Strain the liquid through a sieve into a large jug or bowl, discarding the carcass, veg and any solids. The strained liquid will be the base for the broth. Bring a large pot of salted water to the boil. Peel away any outer leaves from the corn cob and cut away at the base. Place the corn cob in the boiling water and blanch for two minutes, then remove and allow to steam dry. Heat a skillet pan or nonstick frying pan over a medium heat. Place the corn cob in the pan and cook for one to two minutes, until beginning to char, then turn the cob slightly with tongs. Continue until it is evenly charred all over, then remove from the pan. Stand the cob upright on a chopping board and carefully cut the charred kernels off with a chef's knife, discarding the cob. The charred kernels will be added to the broth later. Place the noodles in a large pot of simmering water and cook for five minutes (or per packet instructions), then rinse in cold water, strain and set aside. Have the two eggs at room temperature before cooking. Add freshly boiled water to a small saucepan and place on a medium-high heat. When the water is boiling, slowly lower the eggs in with a spoon. Cook for five minutes, then remove the eggs from the saucepan and place in iced water. Pour about 500ml of the chicken broth base into a saucepan and place on a medium heat. Add the grated ginger, red chilli, soy sauce and vinegar and bring to a simmer. Add the leftover picked chicken, charred sweetcorn and strained noodles, and allow to simmer for two minutes, then remove from the heat. To serve, use tongs to divide the noodles between two bowls, followed by the chicken, then ladle on the broth to cover. Peel the soft-boiled eggs, slice in half and place on top, then garnish with some coriander leaves, slices of red chilli and some toasted sesame seeds.
Telegraph
17-07-2025
- Entertainment
- Telegraph
Cookies and cream mug cake
Everything comes together in just one mug and in 5 minutes. Perfect for when that sweet tooth strikes and you need instant satisfaction. For an extra-indulgent twist, try topping the mug cake off with a generous dollop of whipped cream – it takes this simple treat to a whole new level. Requires cooling time.
Yahoo
12-07-2025
- Lifestyle
- Yahoo
The Easy Trick that Keeps Salad Greens Fresh for Longer
Summer means crisp, fresh salad season, and I've got an entire garden of gorgeous greens ready to be devoured. However, salad greens can be delicate and temperamental. Unless you plan to eat an entire head or heart of lettuce in one sitting, these greens do require proper storage and care if they're going to last you longer than a day or two. The secret to top notch salad care is most likely sitting on your kitchen counter, ready to be put to work: All you need to keep your greens crisp, crunchy, and fresh for several days to come, is a couple of cold, damp paper towels. Related: It's Your Last Day to Grab These Under-the-Radar Amazon Prime Day Outlet Deals The method for keeping salad greens fresh and crisp lies in a simple, three-step process: Begin by thoroughly washing your salad greens, and then drying them completely. You can do this by assembling the greens in a single layer on a towel lined sheet pan before patting them down with paper towels, or by using a salad spinner. Next, lightly dampen a paper towel with cold water. Place it on the bottom of the bowl, and then transfer the greens to the bowl. Top the greens with another cold, damp paper towel. Finally, cover the bowl loosely with cling wrap to allow for a bit of air circulation, and place it in the refrigerator. Check your greens every day or two, and if you see a difference in their quality, or the paper towels seem more damp than they originally were, replace them with fresh, slightly damp ones. That way, excess moisture will be continuously absorbed. This method is helpful for a number of reasons. Excess moisture will make greens wilted and soggy. Paper towels control these levels by absorbing excess moisture so the greens will stay dry. The paper towel and loose cling wrap will allow for the correct amount of air circulation, because too much or too little air can also cause spoilage. While the paper towels are busy at work controlling moisture and air, the greens will remain crisp for up to a week - sometimes even longer. This approach is a no-brainer for preparing meals ahead of time, getting the most of your weekly grocery haul, and preventing food waste. Be sure the paper towel is damp, and not wet. The role of a paper towel here is to absorb excess moisture from the greens. A soggy or dripping wet paper towel will work against your greens. It can cause accelerated wilting, browning, sogginess, and spoilage. Nobody wants a slimy finish on their salad. Some mix-ins are ok to add, while others are not. If you're looking to further prepare your salad for later on, stick to heartier, non-soggy components that have skins, so they will not brown, wilt, or rot the greens. This may include whole cherry tomatoes, shredded carrots or cabbage, diced celery, dried fruit, and nuts or seeds. Avoid juicy, delicate, and very aromatic ingredients that can overpower or damage greens, such as sliced tomato, strawberries, avocado, onion, bell peppers, or beets. Leave these elements for later on, when you're ready to dress and serve the salad. Don't overcrowd the greens. If you find yourself stuffing the salad greens into a bowl for refrigeration, the greens won't be able to breathe or release moisture. As a solution, try layering the paper towels throughout the greens. To do this, add one or two additional paper towel layers between the greens before sealing and securing them with the top paper towel and cling wrap. If you can fit the bowl in the crisper drawer, even better. Humidity levels are better controlled in a crisper drawer, which means your greens will probably have even more longevity stored there. No crisper drawer, or tight on space? No problem! Your salad will still thrive on the refrigerator shelf. Read the original article on ALLRECIPES
Yahoo
06-07-2025
- Business
- Yahoo
'Gem' of an opportunity as 'much-loved' eatery put on the market
A busy and "much-loved" market town takeaway has been put up for sale. Advertised on Blooms sandwich shop in Ledbury has been described as a "well-established" takeaway, with a "strong reputation" for fresh sandwiches, salads, and hot breakfasts. The business, which has a turn-over of £100,000 to £200,000, has an asking price of £22,000. The listing says the Bye Street shop has a loyal customer base, which is supplemented by regular tradespeople who are in the area for projects and tourism. Explaining the reason behind the sale, the listing said: "For sale as between other professional and family interests I have not been able to commit to the shop in a way that would help it to its full potential. Read more: Inquest into death of former SAS soldier honoured by the Queen Fears that 'someone else will get hurt' unless speed limit lowered on busy road Update after lost puffin found far from home in village "My inexperience and lack of time to commit to it has led to an erosion of a traditionally solidly profitable business. "This is a gem of an opportunity for someone with the energy and experience to fully apply to it." The listing says the sale is ideal for someone looking for a "turn-key business", with reliable and experienced staff and regular corporate orders. "This is an opportunity for a passionate entrepreneur or food lover to continue and grow a unique business with strong local roots," the listing added. The premises are fully equipped and are described as being modernised, with display units, refrigeration, and storage. The rent has been described as "reasonable", and there are no business rates payable.
