Doughnuts

Fried carbs!!!!

Regular dough recipe with the addition of more sugar, barley malt powder, a whisper of cinnamon and nutmeg.

Mix, let raise and roll to 6mm (.25 inch).

Use a doughnut cutter or, simple ring cutters.

Peel the sheet of dough away leaving the cutouts.  Re-roll the dough or form to other shapes.

Peanut oil is one of the best frying oils.

Use a deep fryer, or a pan and thermometer.  175C or 350F seems to work best for me.

Place gently in the oil and flip them as needed when they're that magical golden brown colour.

Remove from the oil and drain on paper towels.  I also place newspaper underneath the paper towels to absorb more oil.

Make a glaze of icing sugar, vanilla, salt and water (or soy milk).

Mmmmm, sugar...

Dip the fried dough in glaze.

I also added cocoa powder and coffee to glaze and make a nice mocha drizzle.

Indulge, doughnuts are vegan ;) Mind = blown.

Strawberry and Kiwi Tarte

So good, with the fresh and acidic flavours of the fruit.

First, start with a sponge (a cake one).  I make this one by following the following ratio - 1:1:1:1 Eggs, Fat, Sugar and Flour.  That's the basis for the cake, but will require adding in the rest of the needed ingredients: flavouring (vanilla), salt, soda, powder, etc.

Bake in a fluted tart pan and cool on a wire rack.

Fill the top with either a custard, or whipped cream.

Arrange the fruit and brush with a pastry glaze (melted apple jelly or apricot jam).

Let the glaze cool for a few minutes to all ow it to set.

Slice and enjoy: