I love doughnuts. To be quite frank, I think doughnuts are better than any cake you could put in front of me. The doughyness, the sugar coating, everything! They’re at their best when hot and freshly made, so here’s an easy recipe for you to satisfy those dough cravings at home whenever you want!
My doughnuts of choice are cinnamon sugar, and I like to serve them with a really good quality vanilla ice cream and salted caramel.
This recipe makes loads of doughnuts (if you make small balls like I have) – I’d say you can serve dessert for approx. 6 people.
This is the perfect Monday recipe. Why? Because it’s a great way to use up leftover roast chicken from your Sunday dinner. Shredded roast chicken works so well with this dish, as the smaller pieces work really well with the petite, almost rice-like orzo pasta. You can of course use chunks of chicken breast or thigh, but shredded chicken from the bone is a clear winner for me.
Orzo pasta is a new love of mine. As a dedicated risotto-maker and -eater, I’ve been looking for an alternative that satisfies those cravings without eating risotto all the time! I love pearl barley too, but orzo is fantastic. It’s filling and tasty, and can contribute towards a tasty yet nutritious dinner for those of us who aren’t scared of carbs!
This recipe is quick and easy to make, and really good for you – packed with plenty of protein, it’ll fill you up perfectly after a long day at the office. We also heated up leftovers for lunch the next day, minus the egg.
I would recommend paying a visit to your local Asian supermarket or to buy gochujang paste – Waitrose sell it too but you get a lot less for your money! Gochujang is made up of red chillies and fermented bean curd blended with glutinous rice, and you’ll have to trust me when I say it tastes a lot better than it sounds. It’s sweet and tangy, and unlike anything you’ve had before. If you can’t get your hands on it, make a substitute paste of 2 tbsp of red chilli pepper flakes moistened with soy sauce and a sprinkling of brown sugar.
Grated carrot is a great addition to this dish – it’s a fantastic way of adding vegetables in a way that you simply just don’t notice when eating it. If you want to add more veg, spring onions and tenderstem broccoli work really well.
I hate when life takes over and steals my attention away from writing! I have plenty of posts to write for you all, believe me – from my travels to Morocco, India and Czech Republic (quite a bizarre mix, huh?) and lots of my own recipes and reviews of UK restaurants to type up too.
Keep an eye out on the page for new blog posts coming soon!
CHEERS! Photo taken last week in Prague.