Easy Hot Cross Buns

MUNCH RATING: 4/5

Although I've made Chelsea Buns using James Martin’s Hot Cross Bun recipe, I’ve never actually made Hot Cross Buns.

This recipe is from the April 2009 issue of BBC Good Food magazine and it prompted me to try as it was hailed as easy. They were quick and easy to make as no kneading was involved, but I’ve just read the comments on the website (they’ve been missing for such a long time and I didn’t realise they were back before making this recipe!) and most people said the buns were too heavy because of the lack of kneading.

They were mainly heavy because they are so big! The amount of dough could easily of made 12 ample sized buns (as the good folk say, more than a handful is too much). We found them a bit dry, even when spread with butter. But they were ten times better when toasted, hence the 4/5 munch rating. We couldn’t really taste the mixed spice either, so I would add more next time.

Some of the comments stated they thought the crosses on the buns were horrible. We had no problem with them, but I did add more water to the flour paste than the recipe suggested as I thought it was far too thick for piping. I added just enough extra water so that the paste could easily drop off the spoon and into my piping bag, which I made from greaseproof paper made into a small cone.

I would make this recipe again as it was so easy to make, but next time I might knead the dough for a few minutes. I would also try baking it in a loaf tin and then it would be easier to slice and then toast.

Happy Easter everyone!

• Makes: 8 buns (but better off making 10-12)
• Oven temperature: Gas mark 7/425°F/220°C
• Oven shelf: middle

Ingredients:

FOR THE BUNS:

• 500g strong white bread flour
• ½ teaspoons salt
• 2 heaped teaspoons mixed spice (needs more!)
• 50g caster sugar
• 50g butter, chopped into cubes
• 200g mixed dried fruits (I used ½ currants and ½ raisins)
• 7g sachet easy-blend dried yeast
• 200ml milk
• 2 eggs

FOR THE CROSSES & GLAZE:

• 3 Tablespoons plain flour
• 2-3 Tablespoons water
• honey or golden syrup, for brushing

Directions:

1. Tip the flour into a bowl and stir in the salt, mixed spice and sugar.
2. Rub in the butter with your fingertips. Stir in the dried fruit, then sprinkle over the yeast and stir in. Gently warm the milk so it is hot (30-45 secs in the microwave), but still cool enough to put your finger in for a couple of seconds. Beat with the eggs, then pour into the dried ingredients.
3. Using a blunt knife, mix the ingredients to a moist dough, then leave to soak for 5 mins. Take out of the bowl and cut the dough into 8 equal pieces (this was about 140g per bun).
4. Shape the dough into buns on a floured surface. Space apart on a baking sheet, cover loosely with cling film, then leave in a warm place until half again in size. This will take 45 mins-1 hr 15 mins, depending on how warm the room is.
5. When the buns are risen, heat oven to 220C/fan 200C/gas 7. Mix the flour with 2-3 Tablespoons water to make a paste. Pour into a plastic food bag and make a nick in one of the corners. Pipe crosses on top of each bun.
6. Bake for 12-15 mins until risen and golden then brush all over with honey or golden syrup (whilst the buns are still warm). The buns will keep fresh for a day. After that they are best toasted and served with butter.

Chocolate French Macaroons a.k.a. Mandy Macs

MUNCH RATING: 5/5

 

OK, the picture above doesn’t look like French macaroons and that’s because they went a bit wrong! I used the recipe from the April issue of Delicious magazine and I did a bit of research online for some hints and tips, but I still failed.

 

One of the tips was to use old egg whites. I had a load stashed in the freezer which I defrosted in the fridge overnight and then left out on the counter to come to room temperature. This apparently helps to whisk them more stiffly.

 

 

 

 

 

 

My main downfall was that I missed out the step of sifting the ground almonds and icing sugar. So the mixture was really thick and I must have over-mixed as I was trying to get the “ribbon-like consistency as it falls from the spatula”. I knew that the mixture wasn’t right, but I proceeded anyway as I didn’t think I could save this mess! It’s funny because I did consider only using 100g instead of 125g of ground almonds as I didn’t really want to open another packet. If I’d done this, then maybe the mixture wouldn’t have been so thick.

 

I used a 1cm plain nozzle inserted into a food bag and it was quite hard to pipe out the mixture. As you can see they don’t look particularly appealing and it looks like I should have got busy with a pooper scooper! I did tap the baking trays on the counter to give them a ‘foot’ but the mixture was so thick that it made no difference.

 

 

 

Another tip I read online was to bake them with the door propped open. So I baked one batch with the door slightly ajar, and the second batch with the door closed. They all came out exactly the same: domed and cracked!

 

 

 

 

 

 

So they looked nothing like they should, but I filled some anyway with Nutella and tried them. They actually tasted really nice and had a lovely chewy texture, like a brownie. Steve preferred to eat them as singles with Nutella spread on them. He declared this new type of macaroon should be called Mandy Macs (quite fitting as his surname is Macfarlane, so when we marry I will be Mandy Macfarlane). Steve’s sister is the only one of us who’s actually tried a proper French macaroon and she said they were nothing like what I’d made, but she thought they were very nice anyway!

 

I will have another go at making French macaroons, but I will probably try a different recipe. But my Mandy Macs will also be made again and hopefully I will be able to recreate this new sweet treat! So here’s my recipe for Mandy Macs:

 

• Makes: about 32 singles
• Oven temperature: Gas mark 3/325°F/170°C
• Oven shelf: middle

 

Ingredients:

• 110g icing sugar
• 65g cocoa powder (I used Bournville)
• 125g ground almonds
• 3 large free-range egg whites
• 75g caster sugar
• Nutella to fill or spread

 

Directions:

1. Preheat the oven to Gas mark 3/325°F/170°C. Whizz the icing sugar, cocoa and ground almonds in a food processor to a very fine mixture.
2. In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy.
3. Fold half the almond, cocoa and icing sugar mixture into the meringue and mix well. Add the remaining half and mix for a few minutes until well incorporated.
4. Spoon into a piping/food bag fitted with a 1cm plain nozzle (tip: place the bag in a glass so you have both hands free).
5. Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Leave to stand at room temperature for 15 minutes to form a slight skin then bake for 15 minutes. Remove from the oven and cool.
6. Use the Nutella to sandwich the macs together or just spread on single ones.

Creamy Chicken Hotpot

 

MUNCH RATING: 4/5

 

This recipe is from an old issue of Waitrose magazine and you can find the original recipe on the Waitrose website.

 

CHANGES TO THE RECIPE:

I’ve made it quite a few times now, but I’ve adapted it as I found the pearl barley took quite a long time to cook. So I give it a head start by cooking it in the stock whilst I prepare all the other ingredients (de-bone the chicken, cut up the squash and leeks). I prefer to use crème fraîche rather than cream cheese as I find it a bit too tangy. I’ve also decreased the quantities for some of the ingredients so it will comfortably feed 2 if served on its own, or 4 people if served with something like mash.

 

TASTE TEST:

I really like this dish as I love butternut squash and the chicken is really tender. The pearl barley releases starch which thickens the sauce and the crème fraîche/cream cheese gives a lovely creaminess.

 

Ingredients:

• 1 tbsp olive oil
• 500g chicken thigh meat (roughly 4 large thighs)
• 2 tbsp plain flour
• 500g butternut squash (about ½ of a large one), peeled, deseeded and cut into chunks
• 1 large leek, washed and thickly sliced
• 750ml hot chicken stock (I used 3 teaspoons of Knorr Chicken Stock granules)
• 75g pearl barley
• 2 heaped Tablespoons ½ fat crème fraîche

 

Directions:

1. Place the pearl barley in a small saucepan with the hot stock and simmer whilst you prepare the other ingredients.
2. Heat the oil in a large pan. Cut each chicken thigh fillet into 4, dust in the flour and brown in the hot oil for 4-5 minutes. Add the squash and leeks, and cook for a further 2-3 minutes.
3. Pour in the hot stock and the parboiled barley. Bring to the boil, then cover and simmer for about 10 minutes. Remove the lid and simmer for another 10 minutes until the sauce has reduced slightly, the chicken is cooked and the barley is tender.
4. Stir in the crème fraîche and mix until melted.