Top recipes to cook in isolation

Satisfy those cravings; Must cook recipes in Isolation.

Craving new food? Bored in your Frenchie? Want to impress your family? Then you’ve come to the right place.

Cooking doesn’t always have to be complicated, but you don’t have to tell that to anybody else. We have picked our top 5, easy recipes to make at home to impress your loved ones.

Savoury? Sweet? There is an option for you below. These are favourites in our house and are soon to be in yours.

We can’t picture anything better than sitting down in your Frenchie and enjoying your homemade creations! Be sure to tag us in your stories or posts whilst making AND eating your delicious homemade food 😉 !

 

Home made sausage roll

Ingredients:
2 packets of frozen puff pastry
2kg Sausage Mince
1 medium sized onion
1 large carrots
½ cup Breadcrumbs
Parsley
Salt
Pepper
Worcestershire sauce
Olive Oil
1 egg
Sesame Seeds
Method:
Preheat the oven to 180°C.
Start by defrosting the puff pastry. If you have enough time to make your own, be my guest, but we
choose to use ready made pastry for ease.
Peel and dice the carrot and add it into a food processor with the diced onion, breadcrumbs, parsley,
olive oil and worcestershire sauce. Mix well until all combined.

Separate the mixture in half, add in half the mince along with salt and pepper to season.
Blend the mixture together and then remove. Repeat with the other half of the mince and
seasoning.
Prepare egg wash by beating egg.
Cut each pastry sheet in half, add mince along the long side and roll into a log. Brush ends with egg
wash and seal. Brush top with egg wash and add sesame seeds.
Bake for 35 minutes or until golden.
One batch will make approximately 10 large sausage rolls. I like to freeze them for future use. Simple
remove from the freezer and allow to thaw before baking when desired.

The BEST Chocolate Chip Cookie Recipe.

Ingredients:
125g butter
1 cup brown sugar
1/4 caster sugar (or white sugar)
1 egg
1 tsp vanilla essence
1 cup self-raising flour
3/4 cup plain flour
1 tsp baking powder
1 cup milk chocolate chips
Recipe:
Preheat the oven to 160°C.
Melt butter in a saucepan over medium heat (or in the microwave) and set aside to cool slightly.
Pour butter into a large bowl and stir in brown sugar and caster sugar until smooth and sugar is
mostly dissolved.
Lightly beat the egg with a whisk or fork and stir into the sugar mixture along with the vanilla.
Sift flours and baking powder together into a small bowl and then gradually mix into sugar mixture
until combined.
Stir through chocolate chips.

Drop rounded tablespoons of the cookie mixture onto lined baking trays.
Bake for 12 minutes or until golden then remove from oven and allow to cool on trays for 3 minutes
before transferring to a wire rack to cool completely.

Donna Hay’s LITTLE CUSTARD DOUGHNUTS

Ingredients (Custard):
1 cup milk
1 cup thickened cream
1 Vanilla Bean (see note)
4 egg yolks
1 tablespoon cornflour
1/3 cup caster sugar
Method (Custard):
Combine milk and cream in a small saucepan. Using a sharp knife, split vanilla bean in half
lengthways and scrape out seeds. Add bean and seeds to milk mixture. Place over medium heat.
Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from
heat.
Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Remove vanilla beans
from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.
Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until
custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might
curdle).
Place custard into a bowl with a layer of clingwrap on the surface in order to prevent a film from
developing. Set aside until ready.
Ingredients (Donuts):
2 teaspoons active dry yeast
1½ tablespoons lukewarm water
½ cup (125ml) lukewarm milk

2 tablespoons caster (superfine) sugar
50g butter, melted
2¼ cups (335g) plain (all-purpose) flour
2 eggs
Vegetable oil, for deep-frying
Caster sugar for coating
Method (Donuts):
Place the yeast, water, milk and 1 tablespoon of sugar in a large bowl and set aside in a warm place
for 10 minutes or until bubbles appear on the surface. Add the butter, flour, eggs and remaining
sugar to the yeast mixture and use a Mixmaster with a dough hook until a sticky dough bbforms.
Turn out onto a lightly floured surface and knead until smooth. Place the dough in a lightly oiled
bowl, cover with a clean, damp cloth and set aside in a warm place for 45 minutes or until doubled in
size.
Knead the dough on a lightly floured surface for 5 minutes or until smooth and elastic. Roll 1
tablespoonful of dough into balls at a time and place on a baking tray lined with non-stick baking
paper and set aside for 30 minutes or until risen.
Place the oil and a sugar thermometer in a large, deep saucepan over medium heat until
temperature reaches 180°C (350°F). Cook the doughnuts, in batches, for 1 minute each side or until
golden. Drain on absorbent paper.
Roll donuts in caster sugar. Use a sharp stick to hollow out the centre of the donuts. Place custard in
piping bag, and fill donuts until heavy.
Hay, D. (2015). Little Custard Donuts. Retrieved from Donna Hay:
https://www.donnahay.com.au/recipes/little-custard-doughnuts

AMAZING Soft Pretzels

Ingredients:
1 packet of yeast
1 ½ cups of warm water
1 teaspoon of sugar
1 teaspoon of salt
3 cups of plain flour
1 egg
Method:
Add the yeast into the warm water alongside the teaspoon of sugar and stir thoroughly, then set
aside to rise for 10 minutes or until bubbles appear.
Next add in 1 teaspoon of salt and slowly add the flour, 1 cup at a time. If need be, add additional
flour until it is no longer sticky. Poke the dough with your finger – if it bounces back, it is ready to
knead.
Turn the dough onto a lightly floured surface and knead for 3-5 minutes. For this recipe, no resting
time is required. Simply divide the batch into 1/3 cup sections or as large as you want and roll into
ropes.
Beat the egg and brush each pretzel.
This is a great recipe to add any toppings you like. Our personal favourite is cheddar cheese and
bacon. Simply dice the bacon into small pieces and place on top of the pretzels alongside the

shredded cheese. For an additional secret. Try rolling the ropes flat and stuffing them with extra
cheese.
Bake at 170°C for 10-15 minutes or until lightly golden.

HOMEMADE Pizza

There is a common misconception that homemade pizza is sooooo difficult to make, however, I am
here to tell you the exact opposite. Once you make these once, you will not stop.
The secret is in the tray. Pizza trays are very common and easy to find. Your local supermarket
should have them in stock.

Ingredients:
7g yeast (1 packet)
2 cups of plain flour (sifted)
¾ cup of warm water
1 teaspoon of sugar
1 teaspoon of salt
2 Tbsp of olive oil
Pizza Trays

Toppings of your choice
Method:
To the warm water, add in 1 teaspoon of sugar and the 7g of yeast. Stir thoroughly and set aside to
bubble for 5-10 minutes.
In the meantime, sift 2 cups of plain flour into a large bowl and add 1 teaspoon of salt.
Once bubbles and a layer of foam have formed in the yeast mixture, add it to the flour along with
the olive oil. Stir through until combined. Turn onto a lightly floured surface and kneed for 3-5
minutes or until bouncy.
Shape the dough into a ball and place it into a covered bowl and put aside for 45 minutes to rise. To
encourage the dough to rise, place in a warm location.
Once the dough has risen, once again turn onto a lightly floured surface and separate into 2-3
chunks.
Tip: If you are after a thicker base, use 1 batch for two pizzas however for a thinner base, I like to
spread 1 batch to 3 pizzas.

Brush the pizza tray with olive oil.
Use a rolling pin to roll out the dough into the size of your pizza tray and place onto the trays.
Add toppings of your choice and bake at 180°C for 10-15 minutes or until toppings are golden.


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