Hot crossed buns

March 26, 2016January 24, 2020 ~ Corrie ~ 3 Comments

I know making your own hot crossed buns is a bit of ‘ball-ache’ but I have no balls and I can’t stand candied peel. Most shop bought buns are riddled with the horrible things. Tiny white bitter tasting pieces of hell!
Now, if you’re a baking novice I probably wouldn’t bother making these, in fact, I probably wouldn’t make these unless you loathe one of the classic ingredients like myself – although my buns are tasty.
I do however, still like to give a nod to candied peel by adding the zest of a lemon but I couldn’t today because my lemon rolled out the window and on to Camden Road. So let’s pretend I used a lemon. Happy Easter!

Hot crossed buns
Makes 16 buns / Hands on time 1 hr / Total time 2 hrs 45 mins / V ❄
You’ll need: Baking paper 1 large or 2 smaller deep baking trays
680g strong white bread flour
100g golden caster sugar
10g sea salt flakes
10g mixed spice
15g yeast
80g soft butter
175ml tepid water
175ml semi-skimmed milk
1 large egg
130g sultanas
1 lemon, zested
Crossing
100g strong white bread flour
Pinch of salt
1 tsp of soft butter
Bun wash
2 tbs boiling water
2 tsp sugar
¼ tsp mixed spice

Method
1. Mix together the flour, sugar, yeast salt and mixed spices together in a large mixing bowl until well incorporated. Add the butter, tepid water, milk, egg and combine well with a wooden spoon until you have a thick dough.
2. Turn the dough out onto a clean lightly floured surface and knead by hand for 15 mins or transfer to a standing mixer with a dough hook and knead on a medium speed for 10 mins.
3. Incorporate the sultanas and lemon zest by kneading it into the dough and folding before placing back in the bowl and covering with a tea-towel. Leave in a warm place for ½ an hour.
4. Meanwhile, line a large, deep baking tray with baking paper and spray with a little oil. Put to one side.
5. Turn the dough out and cut it in half. Divide it again and again until you have 16 equal-ish buns. Using your hands, shape each bun into a nice round shape and place them on your tray a finger space apart (my tray was a little small so could only fit 12 so I used an extra small baking tray for the final 4).
6. Cover with a tea towel and leave in a warm place for 30-40 mins. Meanwhile, preheat an oven to 220°C/200°C fan/425°F/gas mark 7.
7. Once your buns have risen, mix the crossing mixture together and put to one side. Make a quick piping bag out of baking paper – click here to see a video. Fill with the crossing mixture and pipe a line along each row of buns, then repeat in the other direction to create crosses.
8. Bake in the oven for 20-30 mins or until golden brown. Meanwhile make the bun wash by combining all the ingredients together in a small bowl. Remove from the oven and immedietly brush over the wash generously. Leave to cool in the tin for 10 mins before turning out and cooling on a rack.

f you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian
❄ – The buns are suitable for home freezing once cooled. Wrap each bun individually well in cling film and freeze fore up to 3 months. Defrost fully before enjoying toasted with butter.

Cheese & egg crepes

February 9, 2016January 25, 2020 ~ Corrie ~ Leave a comment

In my adult life, I don’t think I’ve ever made pancakes on pancake day – mostly due to the fact it always falls on a Tuesday. I can barely drag myself out of bed for work on a Tuesday let alone make pancakes.
That being said, I’m still a human being and human beings love pancakes, so lets make pancakes! Not on pancake day though, lets make them on Sunday like a normal sane person. Being a bit hungover today I can’t be dealing with sweet pancakes, I need something cheesy. Bring on the Leerdammer.

Cheese and egg crepes
Serves 2 / Hands on time 15 mins / Total, time 15 mins + refrigeration / V
60g plain flour
1 medium egg
150ml semi-skimmed milk
Knob of butter
Filling
4 slices Swiss cheese, I used pre sliced Leerdammer
2 eggs
Freshly chopped parsley (optional)

TIP: You can use this recipe to create any savoury crepe you like. Simply flip the pancake and sprinkle with your desired toppings.

Method
1. Mix the flour in a large bowl with a good pinch of salt and pepper. In a measuring jug measure out the milk and crack an egg straight into it, whisk until combined.
2. Make a well in the flour and whisk in the egg mixture bit by bit until you have a smooth batter. Refrigerate for 30 mins.
3. Once the batter has chilled, place a large saucepan over a medium to high heat and add a knob of butter. Move the melted butter around the pan until evenly spread.
4. Add a ladle of batter to the centre of the pan and move the mixture until it has evenly spread to the edges. The crepe will cook quickly so be ready to flip it in 1 min.
5. Flip the pancake, turn down the heat and top with 2 slices of cheese and crack an egg in (I used one slice of cheese in the picture but used 2 on my second attempt which tasted better).
6. Fold the pancake in half, being careful not to break the yolk.
7. Fold then pancake over again but this time cover the yolk. Move the pancake around the pan and turn it over carefully occasionally. Do this for 3-5 mins to allow the egg to cook.
8. Turn out onto a plate, sprinkle with a pinch of salt and fresh parsley.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian.

Bean curd in black bean sauce

February 8, 2016January 25, 2020 ~ Corrie ~ Leave a comment

CHINESE NEW YEAR: Bean Curd in Black Bean Sauce

As it’s Chinese New Year, I thought I’d have a go at making my family’s favourite Chinese takeaway meal – beancurd in black bean sauce. Having only ever used black bean sauce from a packet, I was determined to try and make it myself but was doubtful I’d find fermented black beans in my local Sainsbury’s, but I did! I stumbled across it in the World Foods isle. They looked a bit weird so bought ready-made black bean sauce too just in case. If you can’t find fermented black beans, you can order them by clicking here or simply replace with a jar of ready-made black bean sauce.
I remember my dad not being a fan of the green pepper in this dish (he used to pick them out and moan every time we got a takeaway) but I like a touch of bitterness so have kept them in – sorry dad! Happy Chinese New Year!

Bean curd in black bean sauce
Serves 2 / Hands on time 40 mins / Total time 40 mins / V Vn Df
You’ll need: Food processor, kitchen roll, wok or large frying pan
Black bean sauce
2 tbs fermented black beans in chilli, washed and sieved
2 tbs dry sherry
2 tbs light soy sauce
4 garlic cloves, peeled and chopped
½ red chilli, de-seeded and chopped (optional)
Stir fry
1 red pepper, de-seeded and sliced
1 green pepper, de-seeded and sliced
6 spring onions, sliced
280g firm tofu, drained
2 tsp sesame oil
Handful fresh coriander leaves, chopped
Brown basmati rice to serve

Method
1. Drain the tofu and lay the block on some layered kitchen roll. Cover in a few more pieces of kitchen roll and place something heavy heavy on top of it whilst you make the sauce.
2. To make the black bean sauce, put all the ingredients in a food processor and blitz until combined – be careful not to over blitz as you want the sauce to keep a bit of texture. Put to one side.
3. Add a tsp of sesame oil in a wok over a medium to high heat. Remove the heavy object from the tofu and cut into cubes. Fry the tofu in the wok for about 5 mins stirring continually until golden brown. Line a large bowl with kitchen roll and tip the tofu into it before sprinkling with salt.
4. Add another tsp of oil to the wok and add the sliced peppers along with the spring onions. Fry for a couple mins before adding the black bean sauce and the tofu. Stir fry together for 5 minutes until the vegetables are cooked and the tofu warmed through.
5. Serve topped with chopped spring onions and coriander.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian Vn – Vegan. Df – Dairy free