Thursday, 27 August 2015

Burger Buns


6 cups strong bread flour
1⅓ cup plain flour
5 tablespoons sugar
6 tablespoons warm milk
2 cups (500ml) warm water (not too hot)
14g (two packets) dried yeast
3 eggs
3 teaspoons fine salt
Sesame seeds (optional)

Pour the yeast, sugar, milk and two whisked eggs into the bowl of your electric mixer or another large bowl if kneading by hand.
Cover and set in a warm place for about 20 minutes. The yeast will begin to foam.
After 20 minutes, pour in the flour and salt.
Stir it all up to combine and then knead preferably with a bread hook for ten minutes on medium slow speed.
It is important to knead the dough for at least ten minutes. You will know when the dough is ready when you take a golf ball sized piece of dough out of the bowl and stretch it until you can see through the stretched dough.
The dough will be quite stick and difficult to handle.
Cover the bowl and allow to rise for about two hours in a warm place. It should double in size.
Punch it down and divide the dough into eight large or 16 small hamburger buns shapes. I like to press the dough balls up with my thumbs which gives the top service a smoother appearance. Hope that makes sense.
Place the burger buns on one or two baking paper lined baking trays and cover with a towel to rise for another hour. Do not use plastic wrap as it will stick to the dough.
When you are ready to bake your hamburger buns, pre-heat your oven to 200c (400f).
Whisk the remaining egg and very carefully brush it over the buns. Do not push down as they will deflate.
If making sesame seed buns as I have here, sprinkle the buns just before placing in the oven.
Bake for 15 minutes until the top of the buns are nicely browned and the bottom of the buns sound hallow when tapped.
Place the cooked hamburger buns on a rack to cool slightly before slicing.

Thursday, 20 August 2015



  • 250g good-quality dark chocolate
  • 3 medium egg whites
  • 50g candied peel
  • 200g ground almonds
  • 100g walnuts, crushed
  • 50g hazelnuts, crushed
  • 200g icing sugar
  • 4 tablespoons Amaretto liqueur
  • For the topping
  • 100g good-quality dark chocolate
  • 70g icing sugar, plus extra for dusting


    Melt the chocolate in a large heatproof bowl over a pan of simmering water, ensuring that the base of the bowl does not touch the water.
    Use a fork to beat the egg whites in a large bowl for 2 minutes. Add in the peel, ground almonds, the nuts, icing sugar and Amaretto. Mix well, then very gently fold in the melted chocolate.
    Line a circular flan dish measuring about 18cm across and 3cm deep with clingfilm. Pour in the mixture and set aside for 2 hours.
    To make the topping, melt the chocolate in a heatproof bowl over a pan of simmering water, ensuring that the base of the bowl does not touch the water.
    Melt the icing sugar and 2 tablespoons of water in a small saucepan over a low heat. Stir to check the sugar has melted, then add the chocolate to make a syrup.
    Turn out the cake onto a plate and peel off the clingfilm. Use a spatula to cover the surface with the chocolate syrup. Set aside for 1 hour until the chocolate has hardened.
    Serve in slices, dusted with icing sugar, with a cup of your favourite tea.

Kofta Kebabs


  •  4 cloves garlic, minced
  •  1 teaspoon kosher salt
  •  1 pound ground lamb
  •  3 tablespoons grated onion
  •  3 tablespoons chopped fresh parsley
  •  1 tablespoon ground coriander
  •  1 teaspoon ground cumin
  •  1/2 tablespoon ground cinnamon
  •  1/2 teaspoon ground allspice
  •  1/4 teaspoon cayenne pepper
  •  1/4 teaspoon ground ginger
  •  1/4 teaspoon ground black pepper


Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended.

Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers.

Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.

Preheat an outdoor grill for medium heat, and lightly oil grate.
Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

Burger Seasoning


  •  1 tablespoon paprika
  •  1 1/4 teaspoons salt
  •  1 teaspoon ground black pepper
  •  1/2 teaspoon brown sugar
  •  1/2 teaspoon garlic powder
  •  1/2 teaspoon onion powder
  •  1/4 teaspoon ground cayenne pepper

Combinr all ingredients and store in a cool dry place