The Big Food Blog

Lis’ Danish Pastries – Something Sweet from Denmark

Published

7 years ago

June 21, 2014

The Felixstowe Magazine

Ingredients

Dough:

50g fresh yeast

250ml milk at room temp

250g Lurpak butter

125g granulated sugar

4 beaten eggs

1kg strong white flour

Cinnamon Filling:

250g Lurpak butter

250g granulated sugar

6 tsp ground cinnamon

Method

For Dough: Put flour, sugar and butter into a large mixing bowl. Rub in the butter, then add egg and yeast mixture. Gather into a ball and turn out on the table and knead gently. Return to the bowl and cover with cling film or damp cloth. Leave to prove until it has doubled in size either in a warm place or overnight in the fridge. (Note – the dough takes longer to prove than bread dough). Knead it again and roll it into shape.

For the cinnamon filling: Roll to approx. 45 cm x 30 cm and spread the filling on leaving a 2.5 cm gap at the top, then roll up as a Swiss roll and divide into 14 (or less) slices (circles). Arrange in groups of 7 on a greased tray or 2 sandwich tins.

This recipe makes 8 x 7 = 56 individual wheels. Leave to prove again – 20 min approx. Brush with beaten egg, egg yolk, black coffee or cream. Bake in preheated oven – Mk 6, 200 degrees C or 400 degrees F for 10 to 15 minutes.

For coating: use beaten egg, egg yoke, cold black coffee or cream. After the pastries have been cooked and cooled down decorate with glaze icing (using icing sugar and boiling water only) and cherries cream yeast with milk in a mixing bowl.

Put icing sugar in a bowl, always holding some back. Add tiny amount of boiling water till you get a consistency that you can almost write with. Drizzle over the cooled down pastries or simply dust a little icing sugar over the pastries and decorate with cherries and perhaps Danish flags.

Delicious eaten whilst still warm. Freezes well. If you choose to freeze your pastries, wait to decorate them until you have defrosted and gently heated them up. They will be as good as the first time out of the oven. Great for breakfast, too.

Up Next

Thai Corn Cakes

The Big Food Blog

Birdy’s Onion Bhajis

Published

10 months ago

June 28, 2020

The Felixstowe Magazine

“…A little taste of India”

The bhajis

Ingredients

4 heaped tbsp gram flour

1/2 tsp turmeric

1/2 tsp ground coriander seeds

1/2 tsp green chillies (to taste)

1 large onion, sliced

1 tbsp chopped coriander

1 tbsp plain yoghurt

2 tbsp chopped tinned tomoatoes

1 tsp salt

2 large cups of vegetable oil

Method

1. Mix together all ingredients except gram flour. Add gram flour and mix in.

2. Over medium heat, heat oil in a wok or deep frying pan until oil is hot.

3. Take a tablespoon of the mixture and push into the oil with a second tablespoon to form fairly round balls. The bhajis should firm up quite quickly. Cook in batches of 10. Keep stiring them so that they brown evenly.

4. Drain on plenty of paper towels to allow excess oil to be absorbed. Keep warm in the oven until ready to serve.

To fill your bhajis up a bit more, you can also add sliced cauliflower, potatoes and/or aubergines (lightly boil before adding to your bhaji mixture).

The sauce

Ingredients

1 tsp ground coriander seeds (fry then grind)

1 1/2 tsp ground cumin seeds (fry then grind)

1 cup natural yoghurt

Salt and pepper to taste

Or you can simply have your bajees with tomato ketchup, or mint sauce.

Method

1. Roast the spices in a frying pan

2. Remove from heat and stir in the yoghurt

A traditional Punjabi starter brought to by Mummy Birdy

Shopping & Businesses

Felixstowe’s Hit Eaterie Branches out in Response to COVID-19

Published

10 months ago

June 12, 2020

The Felixstowe Magazine

One of Felixstowe’s favourite cafes, ‘Spud Hut’ has announced it will be extending its offering to customers in response to Coronavirus.

The much-loved lunchtime eaterie, which offers homemade filled jacket potatoes, salads, paninis, cakes and fresh coffee, re-opened on the 20th May, providing collection-only lunches.

Now, as social distancing restrictions mean that they are unable to welcome dine-in customers, the team is launching an innovative new lunch option, offering freshly-made sweet and savoury crepes to collect from the front of the shop.

Spud Hut owner Hannah Walker explains, “Along with the majority of local businesses, we’ve been significantly impacted by Covid-19, and restrictions mean it will be some time before we can welcome people to sit in the shop to enjoy their food and drink.

“We’ve not backed down from a challenge yet though, so we’ve come up with a new way to provide even more homemade foods for people to enjoy that they can collect and eat ‘on the go’ or take home.

“We wanted to come up with something that people in Felixstowe can’t already buy – so sweet and savoury crepes were the answer!

“We really hope they will be enjoyed by residents and visitors alike. We can’t wait to hear the feedback and reviews of our customers, so do come along and give them a try.”

The new crepes will cater for vegan and gluten free diets and will be available alongside the traditional menu.

Spud Hut is currently open from 10am-2pm Weds – Fri for takeaways / collections only. Check the Spud Hut Facebook page for news and updates.

FACEBOOK