For the pastry: Add the flour, baking powder, salt and sugar to a mixing bowl. Add the grated butter and rub the mixture between your fingertips until it resembles coarse breadcrumbs. Drizzle the milk over the mixture and bring it together with your hands. Shape the pastry into a ball, slice it in half and flatten each into a flat disc. Wrap in plastic and refrigerate for one hour.
For the filling: Add the corn flour to a large mixing bowl and stir in 50ml of the milk. Add the egg yolks and 50g caster sugar and whisk together. Set aside. Pour the 450ml milk into a small saucepan and add the other 50g caster sugar and ground cinnamon to it. Place the saucepan over medium heat and stir until the sugar has dissolved. Take it from the heat as tiny bubbles start to appear around the edges. Drizzle the warm milk mixture into the egg mixture while whisking vigorously. Now pour the mixture back into the saucepan and place it on medium-low heat. Stir continuously until thickened. Allow to cook for 30 seconds before removing from the heat. Add the vanilla and mix through. Pour the mixture into a shallow bowl and then place plastic wrap directly on its surface. Allow to cool completely.
Lightly flour a work surface and roll the dough to a 5mm thickness. Cut 12 circles with a 12cm diameter from the dough. Spoon 30ml of the filling on the pastry circle. Wet the edges of the circle with water and fold the dough over into a half-moon shape. Seal and crimp the edges with a fork. Refrigerate the pies for 30 minutes. Heat 6cm vegetable oil in a saucepan and fry 3 pies at a time for 6 minutes, flipping them over every now and then. Drain on paper towels. The hand pies may be served as is or sprinkled with cinnamon sugar.
This recipe is enough for one large aubergine – adjust according to how many people you need to feed.
1 egg 2,5ml salt 80ml cornstarch 1 aubergine, cut into 1cm thick slices 250ml panko breadcrumbs vegetable oil lemon wedges
Beat/whisk the egg and salt together in a small, shallow bowl and set aside. Measure the cornstarch into a shallow bowl and the breadcrumbs into another. Dredge each slice of aubergine in cornstarch, then in egg mixture and then in the breadcrumbs, pressing down onto the crumbed slices to help the breadcrumbs stick. Place the coated aubergine slices on a wire rack for 20 minutes so that the coating can dry out and set. Pour about 0,5cm of vegetable oil into a shallow saucepan set over medium-high heat. Fry the slices in batches for 2 minutes per side. Transfer to kitchen paper to drain and season with salt and pepper while warm. Serve the fried aubergine with a squeeze of lemon and a dipping sauce if you like.
Beignets are French doughnuts that are really easy and straightforward to make. Once you have tasted a fresh, warm beignet it will become your favourite in-between treat!
190ml warm water 62ml + 62ml sugar 10g instant yeast 1 egg 125ml milk 10ml vanilla 4 X 250ml flour 5ml salt 45ml butter, very soft vegetable oil for frying icing sugar to dust
Pour the warm water into the mixing bowl of a stand mixer fitted with the dough hook. Add 62ml sugar and sprinkle the yeast on the water. Stir until the sugar has dissolved. Whisk the egg, milk, vanilla and remaining 62ml sugar together in a small mixing bowl and add it to the yeast mixture. Turn the mixer to a slow speed and gradually add the flour and salt. Add the butter and incorporate. Increase the speed to medium and mix/knead for about 4 minutes, until the dough comes together in a ball. Place the dough, which will be very soft, in a lightly oiled bowl, cover with plastic wrap and leave to rise for about 2 hours or until doubled in size. Pour about 5cm of oil into a saucepan and place on the heat. The ideal temperature is 179 – 180℃. Lightly dust a work surface with flour and roll the dough to a thickness of about 1,5cm. Cut into 5cm X 5cm squares and fry until golden. Dust the warm beignets with icing sugar. Serve with another dusting of icing sugar and a cup of coffee.