🍴 Kenny's Recipes

Bread & Baking

Homemade breads, cakes, biscuits and more.

Recipes

• Pullman White Bread
• Soft White Loaf
• Lemon Drizzle Cake
• Ginger Nut Biscuits

Pullman White Bread

Soft homemade white bread baked in a Pullman loaf tin.

Ingredients

• 400g strong white bread flour
• 7g instant dried yeast
• 8g salt
• 20g sugar
• 240g lukewarm water
• 25g butter

Method

1. Add the flour, yeast, salt and sugar to a large bowl.
2. Add the lukewarm water and butter and mix to form a dough.
3. Knead for approximately 8–10 minutes until smooth and elastic.
4. Place in a lightly greased bowl, cover and leave to rise until doubled in size.
5. Knock back the dough and shape it into a loaf.
6. Place into the greased Pullman tin and leave to rise again.
7. Preheat the oven to 190°C (170°C fan).
8. Bake until golden brown and the loaf is cooked through.
9. Remove from the tin and cool completely on a wire rack.

Soft White Loaf

A soft homemade white loaf with butter and egg.

Ingredients

• 300g strong white bread flour
• 7g instant dried yeast
• 6g salt
• 20g sugar
• 1 egg
• 160g warm milk
• 25g unsalted butter

Method

1. Add the flour, yeast, salt and sugar to a bowl.
2. Add the egg, warm milk and butter.
3. Mix to form a soft dough.
4. Knead for 8–10 minutes until smooth and elastic.
5. Cover and leave to rise until doubled in size.
6. Knock back, shape and place into a greased loaf tin.
7. Leave to rise again until well risen.
8. Bake at 190°C (170°C fan) until golden and cooked through.
9. Cool on a wire rack before slicing.

Lemon Drizzle Cake

A light, moist lemon cake with a tangy lemon drizzle.

Ingredients

• 200g self-raising flour
• 200g caster sugar
• 4 eggs
• 150g sunflower oil
• Zest of 2 lemons
• 60g lemon juice
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt

Method

1. Preheat the oven to 180°C (160°C fan).
2. Grease and line a loaf tin.
3. Whisk the eggs and caster sugar until well combined.
4. Add the sunflower oil, vanilla, lemon zest and lemon juice and mix well.
5. Sift in the self-raising flour, baking powder and salt.
6. Fold gently until just combined.
7. Pour the mixture into the prepared tin.
8. Bake until golden and a skewer inserted into the centre comes out clean.
9. Leave the cake to cool slightly before adding the lemon drizzle.

Lemon Drizzle Topping

• 100g icing sugar
• 30–45g lemon juice

Mix the icing sugar with enough lemon juice to make a smooth drizzle, then spoon over the cooled cake.

Ginger Nut Biscuits

Traditional crisp and snappy ginger biscuits.

Ingredients

• 225g plain flour
• 1 tsp bicarbonate of soda
• 2 tsp ground ginger
• 100g unsalted butter
• 100g caster sugar
• 100g golden syrup

Method

1. Preheat the oven to 180°C (160°C fan).
2. Line a baking tray with baking paper.
3. Mix the flour, bicarbonate of soda and ground ginger together in a bowl.
4. Gently melt the butter and golden syrup together.
5. Add the caster sugar and stir until combined.
6. Pour the butter mixture into the dry ingredients and mix to form a dough.
7. Roll the dough into small balls and place them on the baking tray, leaving room for them to spread.
8. Flatten each ball slightly.
9. Bake until golden brown and crisp around the edges.
10. Leave on the tray for a few minutes before transferring to a wire rack to cool completely.

Traditional Recipes

Classic homemade favourites and traditional family recipes.

Recipes

• Traditional Cornish Pasties

Traditional Cornish Pasties

Classic Cornish pasties made with beef skirt, potato, swede and onion.

Ingredients

• 500g strong white flour
• 120g cold butter
• 120g cold lard
• 1 tsp salt
• 150–180g cold water
• 400g beef skirt, finely diced
• 300g potato, finely diced
• 200g swede, finely diced
• 150g onion, finely chopped
• Salt and black pepper to taste
• 1 egg, beaten, for glazing

Method

1. Rub the butter and lard into the flour and salt until the mixture resembles breadcrumbs.
2. Add the cold water gradually and mix to form a firm dough.
3. Wrap the dough and chill for 30 minutes.
4. Divide the dough into equal portions and roll each into a circle.
5. Place the beef, potato, swede and onion onto one half of each circle.
6. Season well with salt and black pepper.
7. Fold the pastry over the filling and crimp the edges firmly to seal.
8. Place the pasties on a baking tray and brush with beaten egg.
9. Bake at 200°C (180°C fan) for about 20 minutes.
10. Reduce the oven to 170°C (150°C fan) and continue baking for about 40 minutes until golden and cooked through.

Jams & Preserves

Homemade jams, curds and preserves.

Recipes

• Strawberry Jam
• Lemon Curd

Strawberry Jam

Simple homemade strawberry jam with fresh strawberries and lemon juice.

Ingredients

• 598g strawberries
• 448.5g granulated sugar
• 2 tsp lemon juice

Method

1. Hull the strawberries and place them in a large saucepan.
2. Crush the strawberries to the texture you prefer.
3. Add the sugar and lemon juice.
4. Heat gently, stirring until the sugar has completely dissolved.
5. Increase the heat and bring the jam to a rolling boil.
6. Cook until the jam reaches approximately 104°C.
7. Remove from the heat and leave to stand for about 5 minutes.
8. Pour into clean, sterilised jars while still hot.
9. Seal the jars and leave them to cool completely at room temperature.

Lemon Curd

Rich, smooth homemade lemon curd with a fresh, tangy flavour.

Ingredients

• 4 unwaxed lemons
• 200g caster sugar
• 100g unsalted butter
• 3 large eggs
• 1 egg yolk

Method

1. Finely grate the zest from the lemons and squeeze out the juice.
2. Place the lemon zest, lemon juice, sugar and butter in a heatproof bowl.
3. Set the bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water.
4. Stir occasionally until the butter has melted.
5. Lightly whisk the eggs and egg yolk together, then stir them into the lemon mixture.
6. Cook gently, stirring regularly, until the curd thickens enough to coat the back of a spoon.
7. Remove from the heat and allow to cool slightly.
8. Pour into clean, sterilised jars and seal.
9. Once completely cool, store in the refrigerator.

Traditional Onion Bhajis

Crispy homemade onion bhajis made with gram flour and rice flour.

Ingredients

• 750g onions, thinly sliced
• 175g gram flour
• 125g rice flour
• 1/2 tsp baking powder
• Salt to taste
• Chilli powder to taste
• Ground coriander to taste
• Garam masala to taste
• Water as required
• Vegetable or sunflower oil for frying

Method

1. Thinly slice the onions and place them in a large bowl.
2. Add the gram flour, rice flour, baking powder and seasonings.
3. Mix thoroughly so the onions are coated.
4. Add a little water at a time until the mixture binds together. Do not make it too wet.
5. Heat the oil to approximately 175°C.
6. Carefully lower small portions of the mixture into the oil.
7. Fry until deep golden brown and crisp.
8. Drain on kitchen paper and serve hot.

Serving suggestion

Serve with yoghurt mixed with mint sauce, salt, chilli powder, garam masala, coriander powder and a little mango chutney.