It happens to all of us. You want to bake, but the butter or margarine has been in the fridge and now it’s so hard you can use it as a weapon.
When trying to soften butter, usually, one of two things happen; you leave it on the counter and watch it soften for what feels like a million years, or risk it all and stick it in the microwave but end up with a melted puddle.
After many years of baking (and watching butter soften), I’ve got a few tricks that REALLY work:
Grate it
Get out that cheese grater and grate the butter onto a plate. The smaller pieces will soften quicker. Then simply whack the grated butter into your electric mixer and give it a good beating until it’s soft.
Microwave the sugar
This is an ingenious method that works every time – as long as you’re using the creaming method. Weigh out the sugar you’re going to use then zap it in the microwave on high for 20-30 seconds until it’s warm to the touch (not hot). Then add it to your cold butter in the electric mixer and cream as usual.
Use your microwave’s defrost setting
Set the microwave on defrost and select the weight of your butter (eg. 100g) then nuke it for 5 seconds at a time, flipping the butter over as you go until it’s soft. Works like a charm!
Beat it
If you’re looking to release a little tension, this is the perfect stress release. Place the unwrapped butter on a clean work surface and whack it with a rolling pin to break up the pieces. Fold the butter over and continue to whack. Repeat this until it’s pliable then flatten it out and leave it for 5 minutes to come to room temperature.
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This childhood favourite is all grown up, bursting with layers of fresh raspberries and melted white chocolate.
Coconut ice was one of my favourite things to make as a kid. For ages I used the recipe on the side of the sugar packet that involved boiling sugar syrup but until I discovered a no-cook version that’s quicker, smoother and doesn’t involve molten sugar.
I didn’t realize how sugary sweet the boiled coconut ice really is. The white chocolate adds flavour (not just sweetness) to the white layer, while the fresh raspberries add much-needed tartness to balance it all out. It’s a winner of a recipe that’s super easy to make with kids!
Raspberry and White Chocolate Coconut Ice
2019-06-28 09:45:05
Yields 24
Print
Prep Time
25 min
Total Time
2 hr
Prep Time
25 min
Total Time
2 hr
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
24
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
2. To make the coconut ice, place the icing sugar and coconut into a large mixing bowl.
3. Add the condensed milk and vanilla and mix well.
4. Divide the mixture between two bowls and mix the white chocolate into one bowl.
5. Press the white chocolate mix into the lined baking tin to form a smooth layer.
6. To the remaining coconut ice, add the raspberries and food colouring.
7. If the mixture is still sticky, add a little coconut until it’s the same consistency as the white layer. 8. Press the pink layer on top of the white layer and allow to firm up for 1 hour.
Once slightly firm, unmould the coconut ice then slice into squares.
9. Place on a lined baking sheet, uncovered, for 1-2 hours until firm.
1. Store in an airtight container for up to 4 weeks.
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This burnt vanilla mille-feuille is my lightened up version of the French classic!
There are three main components to this delicate little dessert; The pastry layers, burnt vanilla and the super creamy and thick new Nutriday double cream yoghurt. The yoghurt is super special and is a real treat for breakfast as it tastes like pudding! It’s also one of my favourite things to add to desserts. In order to turn it into a quick and easy filling, I made what is traditionally called ‘Labneh’. It’s a process of straining the yoghurt through muslin cloth to remove most of the whey, which results in a thicker, pipeable consistency. Not only is it seriously easy to make, but it is also a far lighter replacement for the traditional mille-feuille (pronounced meel-foy) filling of custard.
Burnt vanilla powder is my secret way of making sure that every part of the (very expensive) vanilla bean is used – I first scrape the seeds from the vanilla bean and use these in panna cotta, ice cream etc, then I steep the vanilla bean in vodka for a few weeks to make my own extract. After that I place the vanilla bean in a jar of sugar, and finally, I toast it and grind it to make burnt vanilla powder. FOUR uses from one vanilla bean. If you don’t have vanilla beans, then you can use the new Nutriday vanilla flavoured yoghurt which has tiny little black specks of vanilla seeds in it which I just adore. I totally would’ve used that if it had launched before I shot this post!
Lastly, we get to the pastry. Traditionally, mille-feuille is made from puff pastry and as delicious as puff pastry is, I secretly really don’t like it in mille-feuille. I like my desserts to crumble into submission when I put my fork through them and puff pastry just doesn’t do that for me (although I have a mille-feuille in my cookbook with a clever puff pastry trick that DOES!) So, in order to make this mille-feuille absolutely melt in the mouth, I’ve used phyllo pastry which has been brushed with melted butter and icing sugar. This is a great make-ahead dessert (all the elements can be made ahead of time and then just assembled on the day) and just perfect for the warmer weather. In fact, it would probably make a perfectly acceptable breakfast, too! Happy baking!
Burnt Vanilla Yoghurt Mille Feuille
2020-07-30 12:07:09
Serves 4
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
1 tbsp burnt vanilla powder (see TIP) or vanilla extract
Fresh raspberries, to garnish
Instructions
Place the yoghurt in a muslin cloth and allow it to drain for 2 hours or until thick.
Refrigerate until ready to use.
Preheat the oven to 180°C (or 160°C fan-forced) and line 2 baking trays with baking paper.
Cut the phyllo sheets in half and, working with one half at a time, evenly brush the melted butter over the phyllo sheet and dust liberally with icing sugar. Place another sheet of phyllo over the top and repeat this process until you have three layers. Finish the top layer with another layer of melted butter and icing sugar.
Repeat this process until all the pastry has been used up.
Trim the rough edges of the pastry layers and cut out 10cm by 5cm rectangles.
Place on the lined baking trays and place in the oven for 8-10 minutes or until golden and crisp. Remove from the oven and cool completely.
When ready to serve, whisk the icing sugar and burnt vanilla into the yoghurt.
Place into a disposable piping bag and cut the tip of the piping bag at an angle. (You can use a piping tip of your choice if you’d prefer)
Assemble the mille-feuille by piping a layer of yoghurt and topping it with another layer of phyllo. Repeat this until you have 3 layers. Finish with a layer of yoghurt and raspberries.
Serve immediately.
Notes
TIP: To make the burnt vanilla, preheat the oven to 180°C (or 160°C fan-forced).
Place the vanilla pod in the oven for 5 minutes or until it puffs up.
Leave to cool before blending to a fine powder in a blender or food processor. This method is perfect for using up vanilla beans which have already been used to infuse sugar or your own vanilla extract.
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These yoghurt ring doughnuts are so incredibly light and crispy that no store-bought version could ever match-up!
SPONSORED
I’ve been searching for the longest time for a doughnut recipe that is crispy on the outside and super soft on the inside. And you know what the secret ingredient was all along? NEW Nutriday Double Cream yoghurt! The extra creaminess and fat in the yoghurt give these doughnuts a soft almost brioche-like texture, paired with the addition of milk powder, which makes the outside ridiculously crunchy – I dare you to find a better doughnut!
You need to take your time proving these correctly or else the doughnuts will come out tough after frying. The easiest way to see if the dough has proved correctly is by giving the dough a gentle poke. If the dough springs back immediately it needs to proof for longer but, if the dough springs back slowly and the spot you poked leaves a small indentation, you know it’s ready!
If you want to see a step-by-step of how I made these, head over to my Instagram for more tips and tricks!
Super-Soft and Crispy Yoghurt Ring Doughnuts
2020-07-29 14:40:19
Yields 15
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
15
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Mix the flour, milk powder, instant yeast, cornstarch, salt and sugar together.
Add the honey and yoghurt and gradually add enough water to form a soft dough.
It should be soft and slightly sticky.
Place in a clean bowl inside a large plastic bag. Tie the bag closed and allow to rise in a warm place until doubled in size.
TIP: In winter I like to proof my yeast dough in my car parked in the sun - it is the perfect temperature!
Knock the dough down and roll it out into a large rectangle about 1cm thick.
Use a cookie cutter to cut out 8cm circles and a smaller cutter or the back of a piping nozzle to create a hole in the centre of each. Cut out 10cm square pieces of baking paper and place a doughnut on each square. This will make them easy to pick up later for frying, without deflating them. Arrange the doughnuts on a baking tray, cover with a large plastic bag and allow to rise again until doubled in size. The doughnuts should feel puffy when you touch them lightly.
Preheat the oil to 180°C and carefully add a few doughnuts into the oil - fry until golden brown and crispy. Drain on paper towel and leave to cool slightly.
Mix the ingredients for the yoghurt glaze together then dip the cooled doughnuts into the glaze and allow to set on a wire rack.
These doughnuts are best eaten straight away while the outside is still crispy and the inside is super-soft!
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These crispy little numbers are quick to throw together, seriously moreish and have just enough quinoa in them to make them convincing as a ‘healthy’ snack!
Honey and Quinoa Crisps
2019-06-28 12:24:08
Yields 8
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
8
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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These delicate French treats get a Middle East twist with sticky date macarons are filled with date caramel and whipped white chocolate ganache!
Sticky Date Macarons
2020-05-12 15:42:06
Yields 24
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
24
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
110g egg whites (divided in half), at room temperature
Brown food colouring
150g brown sugar
40ml water
Filling
85g pitted fresh dates
40g muscovado sugar
60ml (1/4 cup) milk
100g good-quality white chocolate, chopped
100g cream
Instructions
Line 2 x baking trays with baking paper.
Place the ground almonds, icing sugar and salt in a food processor and pulse until fine. Sift the mixture twice and pulse any remaining lumps until they pass through the sieve.
Add 55g egg whites to the ground almond-icing sugar mixture along with the food colouring. Do not stir. Set aside.
Place the remaining 55g egg whites in the bowl of an electric mixer. Heat the sugar and water in a saucepan over medium heat and bring to the boil. Simmer until the syrup reaches 115 degrees Celsius on a sugar thermometer. Start whisking the egg whites until they reach soft peak stage. When the syrup reaches 118 degrees, pour the hot syrup down the side of the bowl into the egg whites in a steady stream. Continue whisking until the meringue is thick, glossy and still warm to the touch.
Fold the almond icing sugar mix into the meringue in two parts, using a metal spoon, taking care not to knock the air out.
Keep folding until the batter is glossy and forms a thick glossy ribbon when dropped off the spoon (to test, drop a blob on the baking tray and tap 3 times – it should spread nicely).
Place in a piping bag and pipe 5 cm rounds, leaving enough room for spreading.
Tap the baking tray firmly on the work surface 3 times to remove the bubbles and for the macarons to spread slightly. Allow to stand at room temperature for 45-55 minutes or until the surface of the macaron no longer feels tacky to the touch (it shouldn’t stick to your finger).
Preheat the oven to 150 degrees Celsius and move your oven rack to just below the middle rack.
When the oven is ready, place one tray of macarons in the middle of the oven and bake for 12-13 minutes. They are ready when the feet feel firm. Allow them to cool on the baking tray before removing them.
To make the date caramel, place the dates, muscovado and milk in a blender and blend until smooth.
To make the ganache, place the chopped chocolate in a bowl. Heat the cream to just below boiling point and pour over the chopped chocolate. Allow to stand for 5 minutes then stir until smooth. Cover with cling wrap and allow to set at room temperature.
Depending on how hot it is, this may take a few hours. You can speed up the process by refrigerating it for 30 minutes and checking the consistency every now and then. It should be spreadable.
Place the ganache in a piping bag fitted with a small star nozzle and pipe a ring of buttercream on half of the macarons. Spoon the date caramel in the middle and sandwich together.
