Nut Brittle in the Microwave
- 225g Nuts
- 200g Raw Sugar
- 1 Tsp vanilla
- 200g Corn Syrup/ Glucose syrup
- 12g Bicarb
- Pinch of Salt
- 50g Butter
- Add sugar, Glucose syrup,Salt, and the nut and microwave it about 6 min while stirring occasionally.
- After add butter,vanilla, baking soda quickly and pour in to the tray.
- Spread evenly and leave to cool completely.
- Enjoy with a cup of tea or coffee.
Some one can ask why you mix Toblerone in a slice with out having it on its own. This recipe is strong enough to break that argument. The mixture makes the Toblerone tastes nicer. The crunches in the Toblerone makes the slice taste better as well as the cocoa makes the Toblerone tastes much better.
This slice is so simple and easy to make in few minutes. You don’t need a machine to mix too. This is a mix and bake recipe.
- 75g Self raising flour
- 25g Plain Flour
- 25g cocoa
- 50g Chocolate
- 125g Butter
- 2 Toblerone
- 1 Egg
- 125g Caster Sugar
- 60ml Boiling Water
- Preheat the oven to 160c.
- Prepare a 6×6 inch cake pan.
- In to a microwaveable bowl add butter, boiling Water, and part of the Toblerone and heat until it melts.
- Sift the flours with cocoa.
- Beat the egg.
- In to the cocoa and flour mix add the melted ingredients and the egg and mix well.
- After add the sugar and mix about two minutes.
- Pour half of the mix and sprinkle the chocolate melts.
- Pour the other half on top.
- Break the Toblerone and press in to the batter.
- Bake about 20-30 min. , or until sets.
- Cool completely before cutting.
- 310g Bread flour
- 130ml water
- 80g Sugar
- 5g Instant dry yeast
- 2g Salt
- 1 Egg
- 30g Butter
- 2 Granny Smith Apples
- 30ml Water
- 30g Butter
- 30g Sugar
- 1 Lemon Squeezed
- 15g Corn Flour
- 1 Tsp Cinnamon powder
- Peel the apples and cut in to cubes. Then mix all the ingredients together and bring to a dry consistency. Leave to cool down.
- Add flour, butter,sugar,egg,salt and yeast in to a mixing bowl and mix well.
- Next add water and butter and mix about 20 min.
- Leave the prepared dough in a greased bowl and leave in a warm place until double in size.
- When the dough is ready add flour on to the bench and knead the dough until not sticky.
- Then roll to a rectangular shape.
- Then cut the dough as directed in the video.
- Put the prepared apples in the middle and cover as in the video and leave in a warm place until double in size.
- When ready brush the tops with egg and bake on 180c about 20-30 min or until golden brown on top.
- Cool on a wire rack or eat hot.
Kids parties, school markets, or for a brunch…. try this beautiful pizza as a change. This comes so nice and beautiful. You can decorate this with anything chocolaty. When doing this try to mach colours. Different colours of M&Ms will do the job too.
The secret is the base. It has to be as thin as you can roll. So it gives this nice chocolate base in few minutes. If you have time try little individual pizzas for a change.
School holidays are another good time to practice cooking. They will not say no to this. Ask them to fill with what ever they like.Enjoy baking!
- I cup bread flour
- 75ml warm water
- Pinch of salt 4 grams of yeast
- 1tbsp of cocoa powder
- Tbsp butter melted
- 1/2 cup white choc chips
- 1/2 milk choc chip
- 1/4 of dark choc chips
- 1/2 flaked almond
- 2 tbsp olive oil
- Preheat the oven to 180 degrees.
- Into a standard mixing bowl add the bread flour, cocoa powder, olive oil, yeast and salt.
- Mix this for about 2-3 minutes, slowly add the water to make a smooth dough. You can always add more water if needed.
- Flour the bench and and kneed the dough until it’s not sticky anymore, then roll the dough into the desired pizza base. shape keep about 1-2cm thickness.
- Fork the base to release the pressure and air when cooking.
- Brush the top of the base with melted butter.
- Bake this in the oven for about 10-15 minutes.
- Using the nutella as a sauce or paste spread it over the base while it’s still hot, then add the desired toppings, such as the white chocolate chips and the dark chocolate chips. You could also you marshmallows. Place this in the oven for about five minutes until the chocolate chips are melted but still in shape.
- Then let it cool down, best served with whipped cream.
I had my dream to bake different types of bread and sweets. So I studied about baking after I got qualified as a chef. Whats the use of keeping all the secrets to my self. So I thought of doing videos. Then people requested to write the recipes. I have a very limited time to myself now. Before I go to work I try to wake up early and try to write at least one recipe a day.
Every time I go passing the Asian bread shops I get cravings to have these beautiful soft breads. When you bake them at home you can eat as many as you like.
There are lots of methods with this water roux . Most recipes call for leaving the roux in fridge for 12 hours or over night. But for me I take making buns with out planning. So I use it 15 minutes after making and it works like a magic.
Kneading the bread for longer makes the buns more softer and elastic. If you don’t like to add milk powder or if you can’t find milk powder add the same amount of flour equal to milk powder. Instead of water then you can use warm milk. It gives the same taste. As this a sweet dough milk powder or milk gives the creaminess to the dough. When doing the custard make sure to cook on a low heat and keep on stirring until you take it off the stove.
These buns can be kept for 3 days in fridge and its not suitable for freezing.
Lets make the buns
For the roux
- 30g Flour
- 130ml Water
For the Buns
- 480g Bread flour
- 80g caster Sugar
- 40g Milk powder
- 8g instant dry Yeast
- 5g Salt
- 1 Egg
- 180ml Warm water
- 45g Butter at room temperature
For the Custard
- 500ml Milk
- 60g Butter
- 4 Egg yolks
- 100g Sugar
- 60g Corn Flour
- 1g Salt
- Make the roux. Add flour to cool water and mix well until there are no lumps.
- Cook on the stove or in the microwave until thickens.
- Leave to cool down.
- Prepare the ingredients for the buns.
- Add flour , milk powder, salt, sugar, prepared roux , yeast in to the mixing bowl with butter and mix well.
- After add the water little by little to make a smooth dough.
- Knead about 20-25 min.
- Leave the dough in a greased bowl in a warm place to double in size.
- Meanwhile prepare the custard.
- Add the milk butter, yolks, sugar, vanilla, salt and corn flour into a pot and whisk well,
- Cook on the stove stirring continuously until it becomes glossy and thick.
- Take off and leave to cool down.
- When the dough is ready take out and punch and put on to the bench top.
- Hand knead about 2 minutes .
- Cut in to equal size pieces.
- Roll and put the custard in. Leave on a baking tray to double in size.
- Brush with eggs and bake on 180c about 20-30 minutes or until golden brown on top.
- Serve hot or microwave few seconds before serving.
- Can leave 3 days in fridge.
Bread and butter pudding takes me to my childhood memories. my mum used to make it for us always. Specially when we were sick. My kids love the pudding too. i make it quite often. Specially in winter time.
You don’t need any skill to make the bread and butter pudding. Its just mixing everything together. I always warm the milk. So it takes less time to bake or steam. But remember not to boil the milk. If you add boiled milk to the eggs it will cook the eggs. So make sure to warm the milk only.
You can always use the stale bread for this recipe. Or even I like to use croissants in it too. Some times with out adding sultana I use fruit bread too. All work nice and well. The ends of the bread is good to put in a food processor and use in meat balls or any other recipe. Never throw the left over bread in the bin. Use in different recipes.
When you bake this its best on 170c. But it will take a bit longer time. When you put the pudding in a water bath it cooks well with steam and will not go dry too.
When it sets slightly take out and spread some jam or sprinkle some sugar on top. It gives a beautiful glaze to the pudding.
I love to use nutmeg in egg dishes. The flavour is awesome. Even cinnamon powder mix spice will do the job too.
Whenever you do any recipe with eggs give it a time to set after taking out from the oven. So you can easily cut in to the shape you like. If not probability of breaking is high.
- 4 slices of bread
- 600ml warm milk
- 5 Eggs
- 50-100g Sultana
- 1 Table spoon ful sugar
- 100g sugar
- Add eggs in to a mixing bowl and whisk well.
- Add vanilla, cinnamon or nutmeg, sugar and milk and whisk again.
- Sprinkle sultana on bread.
- Pass the mix through a strainer on to the bread and leave to soak about 1/2 an hour.
- Bake on 170c about 1 hour in a water bath.
- Leave several minutes to rest.
- Serve with cream, custard or ice cream.
I love condensed milk. I can eat it as it is . All I want is a can of condensed milk and a tea spoon. I love condensed milk tea too. In Sri Lanka most of the tea made with condensed milk . Thats the best tea ever too.
When we add condensed milk in to a pudding or any other recipe we have to be careful when adding more sugar. For me the sugar in condensed milk is more than enough. When doing the caramel make sure not to burn the sugar. If burnt it taste bad. Pieces of burnt sugar can go in to the dessert too.
Sometimes I steam this pudding. Both taste nicer. Strain when you mix eggs in any recipe to prevent clots of eggs later and also it stops egg shells if we have accidentally added.
After baking when you touch the top if it not sticking to your fingers that means it s ready. All egg dishes needs to set it back again. So leave it to cool down unless you are serving it hot. Leaving in fridge makes it well stabilise and can cut in to even pieces. Can store in fridge about two days with out a problem.
- 1 can condensed Milk (397g)
- 8 Eggs
- Few Drops of vanilla
- 250g Brown sugar
- 125ml Water
- 500 ml Milk
- Into 250g add the water and caramelise with out stirring.
- Pour in to a pan to cool down. It will set in the tray.
- Beat the vanilla and Eggs together.
- Next add the condensed milk and mix well.
- Heat the milk . (Don’t boil)
- Add the milk in to eggs and mix well.
- Pass it through a sieve.
- Put water half way through in to baking tray and put the tray with egg mix in to it.
- Bake about 1 hour.
- Leave in fridge to set.
- Put the tray upside down and invert the pudding on to a tray.
Sugar cookies or croissant cookies are so crunchy and sweet. So simple to make too. The sour cream in the cookies gives it a bit more creamier and almost a very different taste too. When you bake them a bit longer it gives that beautiful colour as the crunch.
When I did this recipe I haven’t had any crystal sugar. If you add some crystal sugar to that the look is totally different. And also it gives a more crunchier texture too.
I used to do these cookies for special afternoon teas. Needs a few ingredients to make it a so special treat that every one loves. Ones I make with baking chocolate sticks and can add Nutella too.
- 100g Self raising Flour
- 50g Sour Cream
- 50g Butter
- 30g Sugar
- 30g Sugar for Dipping the cookies
- Add self raising flour, sour cream, butter and sugar in to mixing bowl and mix well.
- Knead about 5 minutes and leave the dough to rest about 15-30 minutes.
- After take the dough out and knead with a bit of flour as it is very sticky.
- Cut the dough to two equal parts.
- Make them to balls. Flatten each ball to a circle.
- Cut each circle to 8 equal parts as described in the video. Roll each triangle like a croissant. If you like can brush with eggs and sprinkle sugar on top. And then roll.
- After brush the rolled dough with eggs and dip in sugar.
- Leave on a baking tray and bake on 180c about 10- 20 minutes.
- Cool on a wire rack.
Sri Lankan Kimbula Banis or the sugar coated sweet buns are one of my childhood favourites. My kids loved them as well as I did. The bread man used to deliver early morning . With the ring of the bicycle he rides kids knew the bread man is near your door step.
The name derived from the shape of the bun. Its the shape of the crocodile. Kimbula is the term for a crocodile in Sinhala Language. I do think about this deeply some times. Some call it as “Seeni Kurulla” (Sugar coated bird). For me now after studying to the depth of baking it s more likely German croissants . The difference is the sugar crystals on top.
Anyway these buns are easily found all over Sri Lanka. Its so nice to have them with a nice cup of freshly made Ceylon tea as a quick snack. The method of making this is really simple.
The bread flour is not available in Sri Lanka. So you can make them from using plain or all purpose flour too. The kneading should be at least more than 20 minutes. That makes the more softer and nicer looking buns.When you roll make sure to stretch in as much as you can to get the nice shape.
The sugar crystals on top and shape of a croissants make this bun unique to all Sri Lankans. One day my son asked me whether I can make them at home. I tried to get a recipe from the web which I couldn’t. So I created my own recipe after attending to do it few times. But now you can find many more copies of my own coming out as their own. I am happy that someone is learning something out from my efforts.
Lankan Sugar Coated Sweet Buns (Kimbula Banis)
- 700g Bread flour or plain flour
- 35 g Milk Powder
- 2 Eggs
- 10g Yeast
- 50 g Brown Sugar
- 100g Caster sugar
- 50 g Butter
- 350ml Milk
- Preheat oven to 160 fan forced or 180 normal.
- Add sugar, flour and salt in to a mixing bowl and mix it.
- Add 3 -5 tbsp. Luke warm water and sugar to the yeast and leave it to activate.
- Then add the yeast in to the mix.
- Add Butter, milk powder and eggs.
- Then add the water little by little.
- Knead the dough for 15 minutes.
- Grease a bowl and transfer the dough and cover with a damp cloth and leave in a warm place until the dough is double in size.
- When the dough is double in size, punch down and put on to a floured bench top.
- Roll it to a rectangle.
- Cut triangles from the dough as shown in the video.
- Roll the dough from the wider side to the other end.
- Put them on trays until double in size.
- Brush the tops with water or melted butter.
- Sprinkle sugar on top.
- Bake for 30 min.