Fat Friday #8 Basic Fruit Batter

That's another week done and over with, of course you know what that means. Its Fat Friday! This week is kind of a throwback day as I've been trying to sort out loads of stuff with my pastry course and moving in my new place with my boyfriend (its been two days and we haven't killed each other...yet...) so its been hard to do something fancy and way cool. So this week you'll have to settle for Basic Fruit Batter. I first made this in my first pastry course and has been sitting idle for about a year unpublished on the blog. Oops on my half. Also I kind of felt that battering fruit was bad for you, but that was back before the time of Fat Friday*

*I'm not saying eat all fruit in batter. Please consume in moderation

Recipe: Basic Batter (My own)

·       450g plain flour

·       Pinch of salt

·       6 egg yolk

·       450ml white wine

·       90ml oil, plus extra for frying

·       Fruit of your choice (We used pineapple, apple, pear and kiwi. Kiwi was the best! Seriously, don't knock it until you try it.)

Equipment:

·       Bowl

·       Whisk

·       Frying pan with oil /deep fryer

·       Fork or a slotted spoon

·       Sieve

·       Jug

·       Knife

·       Chopping board

·       Plate with about 200g of sugar and 20g cinnamon 

    1. Peel the fruit, core the apples, pears etc so that it’s in rings. (Don't do this for kiwis, strawberries or other small fruit.)
2. Sieve flour into a bowl and add salt.
3. Make a well in the middle, and whisk in the eggs. Add the white wine and oil and mix well until it looks like a lumpy but wet mixture.

4.Heat up the oil in a frying pan/fryer to about 180c or until the oil is hot enough for frying. To test if it's hot enough, place a drop of batter into the oil once the batter starts to crisp and bubble, the oil is hot enough.
5. Coat the fruit with the batter, place into the hot oil and cook for 3-4 mins or until the batter has turned a golden colour. (Please be careful at this stage as there is a burn risk.)

6.Place into a plate of cinnamon sugar and roll around to coat. Serve. 

What fruit would you batter? Would you stop at fruit?
Happy Friday and Happy Baking 

Fat Friday Week 3: Easy French Toast

Its that's time of week again... Its Fat Fridays on Cupcakes, Cake and Passion. Check me out with being so consistent! I'm thinking of making this a regular thing now since, its been 1 and 2 weeks now. I'm getting a more organised and more consistent with posting, now that uni is finished *phew*. I've had so many ideas for the blog that I've adopted a little notebook to jot the ideas down before my sieve-y mind forgets. Right, back to this weeks Fat Friday recipe.

 

I'm packing up my stuff to move from London down to Portsmouth to move in with my boyfriend. How do pack an entire wardrobe in one case, hmm. I'll have to work that somehow. But this is why I'm going for an easy quick recipe that can be prepped, cooked and served in a matter of minutes.

 

Classic French Toast is something I thought I had never made before, that is, until I saw the recipe! Its eggy bread (a savoury stale bread dish), which is something my Grandad eats! So I'm guessing this isn't a modern idea. Anyways, French Toast (also known as Pan Perdu *I think that's how its spelt* *Checks Google* Yes that's the one) is made using stale bread. Using stale bread allows more of the batter to be absorbed and its a good way to avoid wastage. I believe its meant to be a breakfast dish, but it can be used as a dessert dish as well.

So if you've got a craving for something sweet and impressive and need to use the bread before it starts to get a little gross-French Toast is here to save the day!

Recipe: Serves 2 or 1 greedy person (Adapted really loosely from BBC Food Website)

• 2 free-range eggs
• 100ml Almond Milk
• 1 tbsp icing sugar
• 1 tsp ground cinnamon
• 4 slices white bread
• 2 tablespoons butter, for frying
• Your favourite fruit  or topping (strawberries, raspberries or blueberries are nice)
• Honey, Maple syrup or Chantilly cream with a sprig of mint, is nice on top as well.

Equipment:

• Frying Pan
• Whisk
• Bowl
• Spatula
• Chopping board
• Knife
• Plate

1.Whisk the eggs in a bowl with the milk, icing sugar and cinnamon until well combined.

2.Soak the bread slices in the mixture

3.Melt the butter in a frying pan and fry the soaked bread for 2-3 minutes on both sides or until crispy and golden. Be cautious, the batter may spit at you while frying. (Its because this batter has no manners. Don't take offense that's what its like.)

4.Remove the fried bread from the pan and drain on kitchen paper and set aside to cool a little.

 5.Chop up the fruit, if desired

 6. Arrange the warm toast, nicely, on the plate. Top with your favourite topping and stuff face.

 

Talk about indulgent breakfast! You'll be getting extra brownie points if you serve breakfast in bed.

 

Have a great weekend and Happy Baking!

Happy Pancake Day!

Happy Pancake day! Make these no fuss pancakes and top with sweet, savoury or indifferent toppings. Bacon and chocolate works... but concoction will you come up with?

Recipe: Pancakes (Makes 6 pancakes or more)

·       110g plain flour

·       Pinch of salt

·       2 eggs

·       250ml milk

·       50g butter, for frying

Equipment:

·       Bowl

·       Whisk

·       Frying pan

·       Large palette knife

·       Jugs

·       Sieve

1.    Sieve flour into a bowl and add salt.

2.    Make a well in the middle, add the egg and ½ of the milk.

3.    Whisk until the lumps have disappeared. Then add the rest of the milk and whisk until the mixture looks runny.

4.    Put into a jug and rest for an hour at room temperature.

5.    Heat the butter in a saucepan to coat. Make sure it’s not too oily. Pour a little of the batter into the saucepan, so has a thin layer of batter.

6.    When the pancake begins to blister, flip over using a palette knife. Cook on the other side, until a light brown colour.

7.    Serve hot with sugar, lemon, chocolate sauce, bacon, the cat etc. Be creative. 
Make sure if your flipping pancakes make sure you don't hit the ceiling >.< (I did twice erg.)