Donuts with filling

Doughnuts, dough nuts, donuts.. whichever spelling you choose doesn't change the fact that they're delicious!

I grew up having many donut options to eat seeing as how my uncle was a long time baker at several cafés. He would visit us often, and bring all kinds of my favourite goodies from double chocolate to éclairs to croissants. The filled donuts were always the most exciting. Was it going to be the apple cinnamon dusted with brown sugar or the blueberry jelly with powdered sugar? Whatever it was, I scarfed it down.

I've been craving donuts these days, so I decided I wanted to try making my own at home. I could fill them with anything I wanted, from vanilla cream to nutella to peanut butter and jelly. The recipe I am sharing today delivers the most tasty bite of donut heaven.. especially when it's hot out of the oil! If you've always wanted to try making these suckers at home, give this a try!

Ingredients
Dough
3 1/2 cups all purpose flour
2 1/2 tsp dry active yeast
2/3 cup milk (room temperature)
1/3 cup granulated sugar
1/2 cup butter (room temperature)
3 eggs
*if using unsalted butter, add 1 tsp salt

Filling
2 cups Nutella

Coating
1 1/2 cups granulated sugar

You will also need 3.5 litres of canola or vegetable oil for frying

Method
In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk then let stand until yeast is dissolved. Add flour, sugar, salt and eggs and mix on low speed for about 2 minutes until the dough comes together. Add the butter a couple of pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft. Remove the dough from the bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours - overnight recommended.

When you're ready to make the donuts, line a baking sheet with parchment paper and spray lightly with nonstick cooking spray and set aside. Place the refrigerated dough on a floured work surface and roll into a 12 inch square about 1/2 inch thick. Cut the dough into 12 donuts using a 3 inch round cutter (you can also use a smaller or bigger cutter, but need to adjust your frying time). Transfer the donuts to the prepared baking sheet, cover with a piece of plastic wrap that has been sprayed with cooking spray, and place in a warm spot until they've doubled in height and feel poofy, usually about 3 hours.

When you're ready to fry, fill a large pot with 4 inches of oil and place over high heat for several minutes, then lower to medium (ideal temp for oil is 350F). While the oil heats, line a baking sheet with paper towels for draining the donuts. Place the sugar for the coating in a small bowl and set aside.

Fry 2 -3 donuts at a time, and fry until golden brown on the underside -  2 to 3 minutes. Carefully turn the donuts over and fry for an additional 2 minutes, or until the other side is golden brown as well. Using a strainer, remove the donuts and move to the paper towel lined baking sheet.
As soon as the donuts are cool enough to handle, toss them in the sugar one at a time to coat them. Allow to cool completely - 30 to 40 minutes.

Add 2 cups Nutella to pastry bag fitted with a small round tip. Poke a hole in the side of each donut and fill with Nutella. The donuts taste best when enjoyed within 24 hours.

Enjoy!

Cauliflower Mutabal

When people think of Mutabal or Baba Ganouj, an eggplant dip generally comes to mind. These dips have become very popular in the western world showing up at parties and on the plates of healthy vegetarians, right next to the hummus!

Cauliflower mutabal however hasn't made much of a splash as it's eggplant friend, but it's still an extremely popular dip/spread enjoyed by many in the Arab world. It's prepared almost much of the same way, but has a different taste and texture altogether. Give it a try if you're a cauliflower lover, like myself.

Ingredients

1 head of cauliflower
5 tbsp tahini paste
4 tbsp extra virgin olive oil
1 garlic clove, minced
1 tsp salt
Juice of 1 lemon
Enough vegetable oil to fry cauliflower

Garnish
Parsley, chili sauce, cumin, evoo, fried cauliflower florets

Method

Cut the cauliflower into pieces and give them a good wash. Make sure they are dry before you begin deep frying in the vegetable oil. Fry the florets until they are a golden brown colour, and move them to sit on paper towels to have some of the oil drain off. After a few minutes -while still hot, use a potato masher to mash the florets in a large bowl.

In a separate bowl, mix the lemon juice, tahini, salt, garlic and evoo until thick and creamy. Add to the mashed cauliflower and mix for a minute with a spoon until well combined. I do not recommend adding all ingredients in a processor as you would baba ganouj, as it will make the consistency too smooth, and that's not what you're looking for with this type of mutabal.

I usually garnish with evoo and chili paste. This can be served hot or cold, but I prefer cold myself. I usually smear a spoon or 2 ...or 5 on my morning pita :)

Enjoy!

Kofta b' Tahini

Today I am sharing a recipe for a dish that was a childhood favourite of mine. It's called, Kofta b'Tahini, which literally translates from Arabic to Meatballs and Tahini.

This is a very delicious and hearty dish which is perfect for a cold day when you're looking to devour some comfort food!

Kofta b Tahini

Traditionally, this dish is prepared in layers. Usually, minced meat is pressed on the bottom of a pan, followed by placing scalloped potatoes on top and finally, smothered with a Tahini sauce. I decided to change it up a bit. I used the same traditional ingredients but chose a different method, by coring and stuffing the potatoes instead. It's still the same familiar taste, with a modern twist!

Potatoes stuffed with meat

If you're looking to make something different and delicious for dinner using Tahini, and you're not worried about the calorie count, give this a try! It will make a perfect Sunday evening dinner.

Ingredients

12 medium potatoes

1 lbs ground lamb (or beef, turkey)

1 large onion

1 cup tahini paste

1 cup water

Juice of 2 lemons 

1/4 cup chopped parsley

1/4 cup pine nuts

2 cloves garlic

2 tbsp extra virgin olive oil

Ready for 400C heat

2 tsp baharat (Arabic all spice)*

1 tbsp salt

1 tsp black pepper

*(if you do not have baharat, you may also

use 1/4 tsp of nutmeg, cinnamon, paprika and allspice )

Method

Preheat oven to 400C.

Heat a frying pan with added olive oil and cook diced onions until they start to turn golden in colour. Let cool.

Mince the sautéed onion, parsley and garlic in a food processor for a few seconds, then add the ground meat and spices. Make sure to pulse a few times so it's a smoother, more minced texture.

Kofta b'Tahini

Wash, peel and core 12 potatoes. You can pick up a utensil to core vegetables at most supermarkets. After you've finished coring (hoping carpel tunnel hasn't set in!) stuff the all the potatoes. Place the potatoes in a roasting dish with the opening facing upwards. Set aside.

In a separate bowl, whisk tahini paste, water and the juice of 2 lemons ( I also added the juice of a blood orange - I was feeling creative!) Pour the sauce all over the potatoes, and sprinkle pine nuts all over the top. Pop in the heated 400C oven for 70 minutes, and then another 5-10 on low broil.

Enjoy!

Baked Mahi Mahi with Sweet Glaze

If you're looking for a meaty fish that is very tasty and satisfying, give Mahi Mahi a try. It's not too flaky, so it likely won't fall apart when cooking. I enjoy baking fish most of the time, and love to make different glazes or sauces for different types. I chose to make a sweet glaze which pairs well with my Mahi Mahi and it has always been a hit with those who have tried it. Give it a try the next time you're looking to serve fish for dinner.


Ingredients
4 -  5oz fillets of Mahi Mahi

Mahi Mahi

3 tbsp honey
3 tbsp baslamic vinegar
3 tbsp soya sauce
2 tbsp sesame oil
1 tbsp mined garlic
1 tbsp minced ginger

Method
Place Mahi Mahi in shallow dish. In a separate bowl, combine remaining ingredients and pour over fish, Let marinate for at least 30 minutes. When you're ready to cook, reserve the marinade and pour into pan on low heat until it thickens into a glaze,

Heat oven to 350C, and place fish on greased baking tray. Cook for 25 minutes. Pour glaze on fish and serve with your favourite sides!

Enjoy!

Four cheese artichoke dip

A hot and cheesy artichoke dip is hard to resist. It's a party favourite and almost always is served as an appetizer with toasted bread or fried tortilla. Today I am sharing my recipe for this rich and creamy treat. Try it this holiday season!

Ingredients

2 cups chopped artichoke hearts

1/2 cup chopped onion

1 block (8 ounce)  softened cream cheese

2 cups mayonnaise

1 cup shredded gouda (or swiss, mozzerella)

1/2 cup shredded parmigiana reggiano 

1/2 softened goat cheese

1 tsp salt

1 tsp sugar

1 tsp onion powder

1 tsp cracked pepper

1 tsp worcestershire sauce

1 tsp hot sauce

Method

Four cheese artichoke dip

Preheat oven to 350C. Cream all cheeses and mayonnaise on medium speed for 2 minutes. Add all other ingredients and mix well. Move dip to an oven safe baking dish, crack more black pepper on top, sprinkle more parmigiana reggiano and bake at 350C for 40 minutes. Serve hot with bread. If you're making in advance you can reheat dip in hot oven for 5 minutes.

I like to squeeze a bit of lemon juice over top to add that extra zing that compliments the creaminess. Devour hot or cold, but make sure to have enough bread or chips handy.

Enjoy!

Jerk Chicken

Today I am sharing my recipe for Jerk Chicken. This is a Jamaican dish that I have become familiar with throughout my childhood. I grew up in east Toronto, which has a large Jamaican community. They are a lively community who always celebrate their culture with music and food in local festivals. I remember attending so many with friends and family growing up. The sound of the steel drums being played along the streets reminds me of all the beef patties and fried plantains I used to devour while dancing with my friends. Ahh, the good ol' days.

If you are a lover of Jerk chicken, or you want to experience the delicious peppery spice of it for the first time, give my recipe a try.

Ingredients

4 full chicken legs

1 large onion

3 full stalks green onion

2 cloves garlic

2 scotch bonnet peppers

1/2 cup soya sauce

1/2 cup canola oil

2 tbsp brown sugar

2 tbsp cracked black pepper

1 tbsp thyme

1 tbsp Jamaican allspice

1/2 tbsp ground ginger

Directions

Set aside chicken in large bowl.

Take other ingredients and purée in a blender until thick. Pour over chicken and let marinate overnight. Then transfer chicken to hot grill, or add chicken and marinade to cast iron  pan and bake at 350C for 85 minutes then another 5 minutes on high broil to get a nice crust on top.

Enjoy with fried plantain, coleslaw and rice and peas!

Borscht

Borscht is a Ukrainian stew made of beets and other vegetables. It is enjoyed all over eastern Europe. This stew is very hearty, healthy and the perfect choice for those who are looking to warm up with a hot delicious meal.

If you're getting tired of the same old chicken noodle or cream of broccoli, give this delicious recipe a try instead.

Ingredients

3 large beets
2 large potatoes
1 large carrot
1 large onion
1/2 head of green cabbage
4 L water
3 cups cubed veal
4 tbsp extra virgin olive oil
2 tbsp tomato paste
2 tbsp white vinegar
2 tbsp white sugar
2 tbsp minced fresh parsley
2 tbsp minced fresh dill
2 bay leaves
3 tsp salt
2 tsp black pepper
Sour cream optional

Method

Wash veal or beef and place in 4L salted water. Bring to boil, then lower heat and sift out the yucky beefy foam the floats to the top. Since the water needs time to boil, shred or dice your beets, potatoes, carrot, cabbage and onion.

In a pan, sautee the beets, tomato paste, sugar, evoo and vinegar on medium heat for 10 minutes. Remove and place briefly in another dish.

Using the same pan, sautee the onions, carrots and evoo for 10 minutes. This part may seem odd to divide the ingredients into different sautees, but the traditional Ukrainian recipe claims by doing this, the vitamins in the vegetables don't get lost within the stew.

Add all the sautéed vegetables to the beef broth and then add the raw potato, cabbage and remaining spices. Let simmer for at least 20 minutes. When serving, garnish with fresh dill and a large spoonful or two of sour cream.

Enjoy!