BreakfastDough and Pastries

Easy Pumpkin Spice Almond Croissant Recipe

by Hunar Baig
written by Hunar Baig

Easy Pumpkin Spice Almond Croissant Recipe

These easy pumpkin spice almond croissants are a festive fall take on an old classic! They are so simple and incredibly delicious, they are a trip to an autumnal Paris, in a pastry and the PERFECT treat for a weekend morning, or really any morning. A flaky croissant, filled with a sweet pumpkin spiced, almond and vanilla paste, crisp on the outside and soft in the middle and topped with more almonds and a final flourishing of icing sugar!

What is an almond croissant made of?

Almond croissants are made with day-old (or older) stale croissants and filled with a paste that is primarily made with ground almonds, butter, sugar, eggs, flour and some vanilla and almond extract. The croissants are also coated in simple syrup before they are baked and voila, almond croissants!

Ingredient Notes

The ingredients that go into this easy pumpkin spice almond croissant recipe

Croissants – of course! We need croissants to make pumpkin spice almond croissants and in this case the more stale the better

Butter – adds so much moisture, fat and flavour

Sugar – provides sweetness and makes the croissants softer

Pumpkin Puree – binds the croissant filling together, adds so much pumpkin flavour and that fabulous orange colour 

Ground Almonds / Almonds Meal – provides so much texture and nutty almond flavour

Flour – adds more density and body to the filling

Vanilla Paste or Extract – adds so much flavour, depth and that classic vanilla smell

Pumpkin Spice – of course! For that classic pumpkin spice flavour and it makes your whole house smell like fall

Almond Paste or Extract – is key to get that classic bakery style almond croissant flavour and works so well with the pumpkin spice flavour

Salt – balances everything out and enhances all of the flavours

Slivered / Flaked Almonds – goes crisp in the oven, adds so much flavour and makes the croissants so pretty!

Water – to make the simple syrup

Icing Sugar – to make the croissants beautiful and add a little more sweetness

Baking with pumpkin puree:

Pumpkin puree can have a lot of added water which can be fine for cakes or breads, but isn’t ideal for baked goods like cookies, brownies, or pastries. The added water can make the bake take longer to cook and make everything a little more cakey and fluffy. 

Here is how you combat that:

  1. Blot the pumpkin puree – Place a couple of kitchen towels (paper towels) into a bowl, then add in your pumpkin puree, fold the sides of the towels over top and press gently. The towels will soak up the excess water.
  2. Drain the pumpkin puree – Using a muslin cloth or a couple of paper towels, (the paper towels will break very easily, but they are still effective) place the pumpkin puree inside and wring out the excess water. Wringing out your pumpkin will help to preserve the texture of the baked good and keep it from getting too cakey!

Keep in mind that the pumpkin doesn’t need to be bone dry, just the extra water needs to be removed.

How to make Pumpkin Spice Almond Croissants – step by step

  1. Make the syrup by boiling together the sugar and water in a saucepan until, all the sugar completely dissolves, then take off the heat and add in vanilla extract and almond paste (extract) 
  2. Whisk together the soften butter and sugar till light and fluffy
  3. Use some paper towels or a muslin cloth to drain some of the liquid from the pumpkin puree, before adding it into the filling and giving it a good mix. Making sure there are no lumps
  4. Add in the pumpkin spice, vanilla, almond paste or extract, ground almonds, salt and flour and mix to fully combine
  5. Slice open the croissants and place onto a lined baking tray, cut sides up
  6. Brush the cut sides of the croissants generously with the syrup
  7. Pipe or spread the pumpkin spice almond filling into the croissants and place on the croissant tops
  8. Coat the top of the croissants with the almond syrup using a pastry brush
  9. Pipe on some more filling and press on lots of flaked almonds
  10. Place in a preheated oven at (180°C / 355°F / gas mark 4) and bake for 12 – 15 minutes until the croissants are golden brown
  11. Once baked, sift on some icing sugar and enjoy!

How do you reheat pumpkin spice almond croissants:

I honestly love day old pumpkin spice almond croissants at room temp but, if you want to reheat them here’s how: Place the croissants onto a lined baking tray and place into a preheated oven at (180°C / 360°F / gas mark 4) for about 5 minutes (around 10 mins if they are frozen), making sure to keep a close eye on them as they can very easily burn. Another method would be to use a microwave they won’t be as crisp but they will be warm


NOTE: If you plan to reheat or freeze your croissants don’t top with icing sugar when they first bake, you can add some once they have reheated.

How should you store the pumpkin spice almond croissants? 

These easy pumpkin spice almond croissants are best hot out of the oven, and they stay fresh, buttery, and flaky for up to 3 days, if stored in an airtight container or plastic bag. Or a week if stored in an airtight container in the fridge.

How long do pumpkin spice almond croissants last?

Around 3 days at room temp in an airtight container or plastic bag, a week in the fridge, also in an airtight container or plastic bag and around 3 months in the freezer, in a freezer safe container or plastic bag, if frozen correctly.

Can you freeze these pumpkin spice almond croissants?

Yes! You can freeze them and pop them into the oven for fresh pumpkin spice almond croissants anytime of the year. To freeze, make sure to let the croissants get to room temperature and don’t add any icing sugar on top. Then, simply place them into a freezer safe container or plastic bag and they should last around 3 months.

Can you make pumpkin spice almond croissants without stale croissants?

Yes! Simply slice open the croissants and let them sit out to dry, cut sides up, for 15 minutes and then make the rest of the recipe as instructed. (You can leave them out to dry while you make the syrup and the filling!)

Tips and Tricks – Easy Pumpkin Spice Almond Croissant Recipe

  • MAKE SURE – you are using pumpkin puree and NOT pumpkin pie filling
  • Drain, blot or wring out – the pumpkin puree to remove the extra water, this will ensure that the croissants aren’t soggy!
  • Use parchment paper –  to line the trays, this will make cleanup easier and ensure that croissants won’t stick
  • Store the pumpkin spice almond croissants – in a airtight container or plastic bag and store at room temperature, they should last for about 3 days
  • If you don’t have stale croissants – simply slice them open and place them cut side up to dry out for 15 minutes
  • If you don’t like that strong almond flavour – simply add less almond extract / paste, or you could even leave it out!
  • To fill the croissants – use a piping bag, a food bag, or simply the back of a spoon the spread out the mixture


The recipe video is on my Tik Tok and IG  â€“ please tag me @aceofspoons_ if you make this recipe

Easy Pumpkin Spice Almond Croissant Recipe

Hunar Baig
Flaky croissants, filled with a sweet pumpkin spiced, almond and vanilla paste, crisp on the outside and soft in the middle and topped with more almonds and a final flourishing of icing sugar!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine French
Servings 8 croissants

Equipment

  • Baking trays
  • Pastry brush
  • Piping bag or food bag optional

Ingredients
  

  • 8 Croissants
  • Flaked almonds
  • Icing sugar

Croissant Syrup

  • 100 g caster sugar 1/2 cup
  • 125 ml water 1/2 cup
  • 1 tsp vanilla extract
  • 1 tsp almond extract (1/2 tsp almond paste)

Croissant Filling

  • 115 g softened butter 1/2 cup
  • 100 g caster sugar 1/2 cup
  • 115 g pumpkin puree 1/2 cup
  • 1 tsp vanilla extract
  • 2 tsp almond extract (1 tsp almond paste)
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 100 g ground almonds / almond meal 1 cup
  • 25 g plain flour 2 tbsp

Instructions
 

Pumpkin Spice Croissant Syrup

  • Make the syrup by boiling together the sugar and water in a saucepan until, all the sugar completely dissolves
  • Then take off the heat and add in vanilla extract and almond paste and stir

Pumpkin Spice Croissant Filling

  • Whisk together the soften butter and sugar till light and fluffy
  • Use some paper towels or a muslin cloth to drain some of the liquid from the pumpkin puree, before adding it into the filling and giving it a good mix. Making sure there are no lumps
  • Add in the pumpkin spice, vanilla, almond paste or extract, ground almonds, salt and flour and mix to fully combine
    (Place into a piping bag if using one)

Making the Pumpkin Spice Almond Croissants

  • Preheat an oven at (180°C / 360°F / gas mark 4)
  • Slice open the croissants and place onto a lined baking tray
  • Brush the cut sides of the croissants generously with the syrup
  • Pipe or spread the pumpkin filling into the croissants and place on the croissant tops
  • Coat the top of the croissants with the almond syrup using a pastry brush
  • Pipe on some more pumpkin filling and press on lots of flaked almonds and bake for 12 – 15 minutes until the croissants are golden brown
  • Once baked, sift on some icing sugar and enjoy!

Notes

  • MAKE SURE – you are using pumpkin puree and NOT pumpkin pie filling
  • Drain, blot or wring out – the pumpkin puree to remove the extra water, this will ensure that the croissants aren’t soggy!
  • Use parchment paper –  to line the trays, this will make cleanup easier and ensure that croissants won’t stick
  • Store the pumpkin spice almond croissants – in a airtight container or plastic bag and store at room temperature, they should last for about 3 days
  • If you don’t have stale croissants – simply slice them open and place them cut side up to dry out for 15 minutes
  • If you don’t like that strong almond flavour – simply add less almond extract / paste, or you could even leave it out!
  • To fill the croissants – use a piping bag, a food bag, or simply the back of a spoon the spread out the mixture
Keyword Croissants, Pumpkin
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ChickenQuick dishes

The BEST Tandoori Chicken Skewers Recipe

by Hunar Baig
written by Hunar Baig

Tandoori Chicken Skewers Recipe

These tandoori chicken skewers are full of flavour, perfectly tender and so easy to whip up. The flavours and ingredients aren’t what you’d find in a traditional chicken tandoori recipe, this recipe is not as spicy and focuses more on creating a flavour that is rich, spiced and balanced. So, in that I guess you could say that this is a tandoori inspired recipe!

What is Tandoori Chicken? 

Tandoori chicken gets its name from tandoor which is a cylindrical clay oven that the chicken is typically roasted in. It originates from south asia and the marinade is typically yoghurt based, as this helps the chicken tenderise. Normally, tandoori chicken is made with whole chicken or chicken legs but, for this easy at home version we are using chicken breast.

The primary ingredients in tandoori chicken marinade is:

  • Yoghurt 
  • Salt + Spices
  • Fresh ginger
  • Fresh Garlic
  • Lemon juice
  • And sometimes red food colour

A Personal note about these tandoori chicken skewers… 

I’m a British Pakistani and this is my take on tandoori chicken, a version I love to make regularly for my friends and family and a version I feel brings my love of Pakistani cuisine  and the mix of cultures and heritage in British food together. From using Worcestershire sauce, to maple syrup and red chilli powder, this tandoori recipe is a new take on an old classic.

Ingredient Notes

The ingredients that go into these easy and delicious tandoori chicken skewers

Chicken Breast – skinless and cut into cubes. You could even replace the chicken breast with boneless, skinless, cubed chicken thighs.

Wet Ingredients

Garlic & Ginger – adds so much flavour and freshness

Yoghurt – provides moisture, while also tendersing the chicken

Oil – adds some fat

Ketchup – adds a sweet, sticky and smoky flavour

Lemon Juice  – is used to tenderise the chicken

Vinegar – balances everything out the flavours and softens the chicken

Maple Syrup – adds depth, smokiness and sweetness – you can replace this with sugar, if you’d like

Worcestershire Sauce – adds so much depth and a super savoury flavour

Dry Ingredients

Salt – balances everything out and enhances all of the flavours

Black & White Pepper – for a ton of peppery flavour

Red Chilli Powder – adds spice and a red hue of colour 

Whole Cumin – adds so much texture and flavour 

Ground Cumin & Coriander – adds such a great base of flavour

Turmeric  – for some colour 

Garlic Powder – adds more garlic flavour

Smoked Paprika (optional) – adds so much colour and warmth

How to make Tandoori Chicken Skewers – step by step (with pictures) 

  1. Mix together all of the marinade ingredients together and mix it with the chicken breast
  2. Store the chicken in the fridge and let it sit for at least 2 hrs or preferably overnight
  3. Soak some bamboo skewers in some warm water for 10 minutes before skewering on the chicken
  4. Skewer the chicken on to the skewers, before grilling
  5. Heat up a pan with some oil, (or you could use spray oil for a lower fat option) and brown the skewers on all sides
  6. Once browned, place on a lid and cook for 8 – 10 minutes, until the chicken is fully cooked and white in the middle
  7. Serve with naan, salad, chutney or rice and enjoy!

How to cook tandoori chicken skewers?

In a pan – this is my favourite method. SImply heat up a non-stick pan with some olive oil, or spray oil for a low fat option, seal off the skewers on a high heat on each side. Once browned, place on a lid and cook for 8 – 12 minutes, until the chicken is fully cooked and white in the middle

On a Grill – grill the tandoori chicken over medium-high heat 4-5 minutes on each side, turning occasionally until chicken registers 165F, about 8-10 minutes of cooking time total.


BBQ – these skewers are perfect for a barbeque and they cook up super quickly!

What should you serve with tandoori chicken?

These tandoori chicken skewers are full of flavour and go well with so many things, from bread, to rice, salad and everything in between. I like having a mix of a few different things, like a mezze of sorts.

Here are some of my favourites:

  • Garlic Naan
  • Rice or biryani
  • Pitta Bread
  • Yoghurt
  • Chips or Fries
  • Pickled red onions
  • Chutneys
  • Salad
  • Roast potatoes
  • and so many more…

Tips and Tricks – Tandoori Chicken Skewers Recipe

  • Soak the bamboo skewers – to make skewering the chicken easier and quicker
  • Reheat the chicken skewers – in a frying pan, on a low heat,  with a little water and a lid, for around 5 – 7 minutes
  • Use red food colouring – if you want that classic red colour, only a few drops will do the trick! 
  • If you don’t like chicken breast – simply use chicken thighs instead 
  • You can make these skewers low fat – by using spray oil to cook the skewers, instead of using oil in a pan
  • The recipe video is on my Tik Tok and IG  â€“ please tag @aceofspoons_ if you make this recipe

Tandoori Chicken Skewers

Hunar Baig
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Chicken, Main Course
Cuisine Desi, Indian, Pakistani
Servings 15 skewers

Equipment

  • Bamboo Skewers
  • Non-stick or Grill pan

Ingredients
  

  • 1 kg chicken breast cut into cubes
  • 5 cloves crushed garlic or 1 tbsp paste
  • a thumb sized piece of ginger crushed or 1 tbsp paste
  • 4 tbsp natural yogurt
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp red chilli powder
  • 1 tsp whole cumin
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp turmeric
  • 1/2 tsp ground white pepper
  • 1 tsp garlic granules or garlic powder (optional if you want more garlic flavour)
  • 1/2 tsp smoked paprika (optional, for more spice and color)
  • 1 tbsp lemon juice
  • 1 tbsp ketchup
  • 1 tbsp vinegar
  • 1 tbsp maple syrup or 1 tsp sugar
  • 1 tbsp Worcestershire sauce

Instructions
 

  • Mix together all of the marinade ingredients together and mix it with the chicken breast
  • Store the chicken in the fridge and let it sit for at least 2 hrs or preferably overnight
  • Soak some bamboo skewers in some warm water for 10 minutes before skewering on the chicken
  • Skewer the chicken on to the skewers, before grilling
  • Heat up a pan with some oil, (or you could use spray oil for a lower fat option) and brown the skewers on all sides
  • Once browned, place on a lid and cook for 8 – 10 minutes, until the chicken is fully cooked and white in the middle
  • Serve with naan, salad, chutney or rice and enjoy!

Notes

  • Soak the bamboo skewers – to make skewering the chicken easier and quicker
  • Reheat the chicken skewers – in a frying pan, on a low heat,  with a little water and a lid, for around 5 – 7 minutes
  • Use red food colouring – if you want that classic red colour, only a few drops will do the trick! 
  • If you don’t like chicken breast – simply use chicken thighs instead 
  • You can make these skewers low fat – by using spray oil to cook the skewers, instead of using oil in a pan
Keyword Chicken
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Baked goods & PastriesBreakfastDessertsDough and Pastries

Easy Bakery-Style Almond Croissants Recipe

by Hunar Baig
written by Hunar Baig

Easy Bakery-Style Almond Croissants Recipe

These easy bakery style almond croissants are so simple and incredibly delicious, they are a trip to Paris within a pastry and the perfect treat for a weekend morning, or really any morning. A flaky croissant, filled with a sweet almond and vanilla paste, crisp on the outside and soft in the middle and topped with more almonds and a final flourishing of icing sugar!

What is an almond croissant made of?

Almond croissants are made with day-old (or older) stale croissants and filled with a paste that is primarily made with ground almonds, butter, sugar, eggs, flour and some vanilla and almond extract. The croissants are also coated in simple syrup before they are baked and voila, almond croissants!

Ingredient Notes

The ingredients that go into this easy bakery-style almond croissants

Croissants – of course! We need croissants to make almond croissants and in this case the more stale the better

Butter – adds so much moisture, fat and flavour

Sugar – provides sweetness and makes the croissants softer

Eggs – binds the almond mixture together

Ground Almonds / Almonds Meal – provides so much texture and nutty almond flavour

Vanilla Paste or Extract – adds so much flavour, depth and that classic vanilla smell

Almond Paste or Extract – is key to get that classic bakery style almond croissant flavour

Flour – adds more density and body to the filling

Salt – balances everything out and enhances all of the flavours

Slivered / Flaked Almonds – goes crisp in the oven, adds so much flavour and makes the croissants so pretty!

Water – to make the almond simple syrup with

Icing Sugar – to make the croissants beautiful and add a little more sweetness

How to make Bakery-Style Almond Croissants – step by step

  1. Make the syrup by boiling together the sugar and water in a saucepan until, all the sugar completely dissolves, then take off the heat and add in vanilla extract and almond paste
  2. Whisk together the soften butter and sugar till light and fluffy
  3. Crack in the egg and combine
  4. Before adding the vanilla, almond paste or extract, ground almonds, salt and flour and mix to fully combine
  5. Slice open the croissants and place onto a lined baking tray
  6. Brush the cut sides of the croissants generously with the syrup
  7. Pipe or spread the almond filling into the croissants and place on the croissant tops
  8. Coat the top of the croissants with the almond syrup using a pastry brush
  9. Pipe on some more almond filling and press on lots of flaked almonds
  10. Place in a preheated oven at (180°C / 360°F / gas mark 4) and bake for 12 – 15 minutes until the croissants are golden brown
  11. Once baked, sift on some icing sugar and enjoy!

How should you store almond croissants? 

These easy bakery-style almond croissants are best hot out of the oven, but they stay fresh, buttery, and flaky for up to 3 days stored in an airtight container or plastic bag. Or a week if stored in an airtight container in the fridge.

How long do almond croissants last?

Around 3 days at room temp in an airtight container or plastic bag, a week in the fridge, also in an airtight container or plastic bag and around 3 months in the freezer, in a freezer safe container or plastic bag, if frozen correctly.

Can you freeze almond croissants?

Yes! You can freeze them and pop them into the oven for fresh almond croissants anytime or the day or night. To freeze, make sure to let the croissants get to room temperature and don’t add any icing sugar on top. Then, simply place them into a freezer safe container or plastic bag and they should last around 3 months.

Can you make almond croissants without stale croissants?

Yes! Simply slice open the croissants and let them sit out to dry, cut sides up, for 15 minutes and then make the rest of the recipe as instructed. (You can leave them out to dry while you make the syrup and the filling!)

How do you reheat almond croissants:

I honestly love day old almond croissants at room temp but, if you want to reheat them here’s how: Place the croissants onto a lined baking tray and place into a preheated oven at (180°C / 360°F / gas mark 4) for about 5 minutes (around 10 mins if they are frozen), making sure to keep a close eye on them as they can very easily burn. Another method would be to use a microwave they won’t be as crisp but they will be warm


NOTE: If you plan to reheat or freeze your croissants don’t top with icing sugar when they first bake, you can add some once they have reheated.

Tips and Tricks – Easy Bakery-Style Almond Croissants Recipe

  • Use parchment paper –  to line the trays, this will make cleanup easier and ensure that croissants won’t stick
  • Store the almond croissants – in a airtight container or plastic bag and store at room temperature, they should last for about 3 days
  • If you don’t have stale croissants – simply slice them open and place them cut side up to dry out for 15 minutes
  • If you don’t like that strong almond flavour – simply add less almond extract / paste, or you could even leave it out!
  • To fill the croissants – use a piping bag, a food bag, or simply the back of a spoon the spread out the mixture
  • The recipe video is on my Tik Tok and IG  â€“ please tag @aceofspoons_ if you make this recipe

Almond Croissants

Crisp, flaky, buttery almond croissants that are absolutely delicious and a cinch to make!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine French
Servings 8 Croissants

Equipment

  • Pastry brush
  • Piping bag or a spoon
  • Baking trays

Ingredients
  

  • 8 Croissants
  • Flaked Almonds
  • Icing Sugar

Almond Syrup

  • 100 g caster sugar 1/2 cup
  • 125 ml water 1/2 cup
  • 1 tsp vanilla extract
  • 1 tsp almond extract (1/2 tsp almond paste)

Almond Croissant Filling

  • 115 g softened butter 1/2 cup
  • 100 g caster sugar 1/2 cup
  • 1 egg
  • 1 tsp vanilla paste or extract
  • 2 tsp almond extract (1 tsp almond paste)
  • 1/4 tsp salt
  • 100 g ground almonds / almond meal 1 cup
  • 25 g plain flour 2 tbsp

Instructions
 

Almond Syrup

  • Make the syrup by boiling together the sugar and water in a saucepan until, all the sugar completely dissolves
  • Then take off the heat and add in vanilla extract and almond paste and stir

Almond Croissant Filling

  • Whisk together the soften butter and sugar till light and fluffy
  • Crack in the egg and combine
  • Before adding the vanilla, almond paste or extract, ground almonds, salt and flour and mix to fully combine
    (Place into a piping bag if using one)

Making the Almond Croissants

  • Preheat an oven at (180°C / 360°F / gas mark 4)
  • Slice open the croissants and place onto a lined baking tray
  • Brush the cut sides of the croissants generously with the syrup
  • Pipe or spread the almond filling into the croissants and place on the croissant tops
  • Coat the top of the croissants with the almond syrup using a pastry brush
  • Pipe on some more almond filling and press on lots of flaked almonds and bake for 12 – 15 minutes until the croissants are golden brown
  • Once baked, sift on some icing sugar and enjoy!

Notes

  • Any left over syrup is great in an iced coffee!
  • Use parchment paper – to line the trays, this will make clean-up easier and ensure that croissants won’t stick
  • Store the almond croissants – in a airtight container or plastic bag and store at room temperature, they should last for about 3 days
  • If you don’t have stale croissants – simply slice them open and place them cut side up to dry out for 15 minutes
  • If you don’t like that strong almond flavour – simply add less almond extract / paste, or you could even leave it out!
Keyword Croissants, Pastry
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BreadComfort foodDough and Pastries

The BEST Garlic Naan Recipe

by Hunar Baig
written by Hunar Baig

Garlic Naan Recipe

This garlic naan recipe is soft, buttery, delicious and truly addictive. If you’ve ever been intimidated to make bread this is the recipe for you as it is so easy! These go well with so many dishes from chickpea curry, to butter chicken and chicken karahi, the list is endless!

What is Naan? 

Naan is a leavened flatbread, baked in an oven, a tandoori or on a tawa (pan) and typically served with curries & karahi dishes. Originally found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Malaysia, Myanmar, and the Caribbean.

The primary ingredients in naan are:

  • Flour
  • Yeast
  • Salt
  • Sugar
  • Water
  • And sometimes yogurt or oil

What is Garlic Naan?

Naan is soft, buttery and slightly crisp on the edges. Garlic naan has so much more flavour than regular naan and is covered with a garlic and herb butter.

Ingredient Notes

The ingredients that go into these buttery and delicious garlic naan

00 flour – is the best flour to create, soft, fluffy and light naan

Dried Yeast – to leaven the dough and add height

Salt – will add more flavour

Sugar – will help the yeast bloom

Melted Butter – adds moisture and softness to the dough

Warm Water – to active the yeast in

Garlic Butter Ingredients

Softened Butter  – will melt on the hot naan and be the base for the garlic butter

Fresh Garlic – of course! We need garlic for garlic naan!

Fresh Parsley or Coriander – provides some colour and a ton of flavour. I like using parsley, as I really like the combination of garlic and parsley, however coriander is traditional and works really well!  

Flaky Salt (you can skip if using salted butter) – adds more flavour and enhances the flavour of the garlic.

How to make The BEST Garlic Naan Recipe – step by step 

1. Start by blooming the yeast, mix the warm water and sugar until the sugar has dissolved, then add in the yeast and mix. Cover the yeast mixture with a plate or some cling film (saran wrap) and let it bloom for 15 – 20 minutes.

2. Mix together the flour, salt and baking powder

3. Pour in the yeast mixture and knead the dough together until smooth. The dough will be a little sticky but keep kneading it and it will come together. (This would be easier in a stand mixer)

4. Add in the melted butter and knead, the dough will be slightly greasy on the outside. Place cling film (saran wrap) onto the bowl and a cloth on top to block out the light

5. Leave the dough to proof for an hour, until doubled in size and punch out the air

6. Divide the dough into 8 even balls

7. Prep the garlic butter by, finally chopping the garlic and herbs. Before combining with softened butter and salt, if desired 

8. Roll out one ball of dough at a time, into a circle or an oval

9. Heat up a non stick or cast iron pan on a high heat

10. Now, add in the naan and cook on a medium – high heat for about 1 – 2 minutes on each side

11. Once golden browned and fully cooked, take out into a basket or a plate 

12. Then brush with the garlic butter, serve and enjoy!

Best tips and tricks for making Garlic Naan:

  • Cook on a high heat – Cook the naan on a medium high heat, in a hot pan. This will  make the naan puff up and rise quickly
  • Use a non stick pan – this will make the naan closer to a tandoori naan, as naan is not traditionally fried so, this creates a crisp edge that isn’t too oily
  • Let your dough proof in a warm space – cover the dough in cling film (saran wrap) and place on a cloth to block out the light and then place in a warm place
  • When reheating – add a splash of water to the naan and heat in a pan, on a medium heat for 1 minute on each side
  • Use a stand mixer – This dough is quite sticky and a lot easier to make in a stand mixer, though you can knead this with your hands if you’d like!

What goes well with garlic naan? 

  • Butter Chicken is a classic to serve with garlic naan and is the perfect thing to scoop up all of the gravy from the butter chicken
  • Chicken karahi is a must with garlic naan, the peppery karahi works so well with the buttery naan
  • Nihari is a stewed beef dish from Pakistan that is perfect served with garlic naan

Why are we using 00 flour?

Traditionally 00 flour is used for pizza or pasta to create a soft and tender dough that still has a slight chew and that is exactly why it is used in this naan recipe. 00 flour gives you a texture closer to a tandoori naan, without the tandoori, at home!

Replacement for 00 flour:

The best replacement for 00 flour is strong white bread flour, it is similar in consistency and will give you a slightly crisper and browner crust. But if you can find that all purpose flour will do the trick!

What is the best way to reheat garlic naan bread?

The first method is to put the naan on a plate in the microwave for 15 – 30 seconds, or until warmed through. The naan won’t be as crisp but it will still be delicious.

The second method is to put a little warm water on the naan and heat it in a non-stick or cast iron pan on medium heat for about a minute on each side.

The last method is to wrap multiple naan into foil and place on a tray and pop it into the oven at (180°C / 350°F / gas mark 4), until warmed through, for about 10 minutes.

What pan should you cook garlic naan in?

Either a cast iron or non-stick one. Now, personally I like a non-stick or cast iron pan with no oil as it is more similar to a traditional tandoori naan. But, if you like restaurant style naan then use a cast iron pan with some oil, spraying or lightly coating the pan with oil, with each addition of naan.

Tips and Tricks – Garlic Naan Recipe

  • Cook on a high heat – Cook the naan on a medium high heat, in a hot pan. This will  make the naan puff up and rise quickly
  • Use a non stick pan – this will make the naan closer to a tandoori naan, as naan is not traditionally fried so, this creates a crisp edge that isn’t too oily
  • Let your dough proof in a warm space – cover the dough in cling film (saran wrap) and place on a cloth to block out the light and then place in a warm place
  • When reheating – add a splash of water to the naan and heat in a pan, on a medium heat for 1 minute on each side
  • Use a stand mixer – This dough is quite sticky and a lot easier to make in a stand mixer, though you can knead this with your hands if you’d like!
  • Serve with – your favourite curries and a side of salad and yogurt
  • The recipe video is on my Tik Tok and IG  â€“ please tag @aceofspoons_ if you make this recipe

Garlic Naan

Soft, buttery and delicious garlic naan, that are so easy to make!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Proofing Time 1 hour
Total Time 2 hours
Course Bread, Side Dish
Cuisine Desi
Servings 8 Garlic Naans

Equipment

  • Rolling Pin
  • Cast iron or non stick pan
  • Pastry brush

Ingredients
  

Naan Ingredients

  • 500 g 00 flour 4 cups
  • 7 g dried active yeast (1 packet)
  • 2 tsp sugar
  • 1 tsp salt
  • 360 ml warm water
  • 2 tsp baking powder
  • 50 g melted butter (1/4 cup)

Garlic Butter

  • 115 g softened butter (1/2 cup)
  • 3 – 5 cloves fresh garlic (depends on personal preference)
  • small bunch fresh parsley or coriander
  • flaky sea salt (optional)

Instructions
 

  • Start by blooming the yeast, mix the warm water and sugar until the sugar has dissolved, then add in the yeast and mix. Cover the yeast mixture with a plate or some cling film (saran wrap) and let it bloom for 15 – 20 minutes.
  • Mix together the flour, salt and baking powder
  • Pour in the yeast mixture and knead the dough together until smooth. The dough will be a little sticky but keep kneading it and it will come together. (This would be easier in a stand mixer)
  • Add in the melted butter and knead, the dough will be slightly greasy on the outside. Place cling film (saran wrap) onto the bowl and a cloth on top to block out the light
  • Leave the dough to proof for an hour, until doubled in size and punch out the air
  • Divide the dough into 8 even balls
  • Prep the garlic butter by, finally chopping the garlic and herbs. Before combining with softened butter and salt, if desired
  • Roll out one ball of dough at a time, into a circle or an oval
  • Heat up a non stick or cast iron pan on a high heat
  • Now, add in the naan and cook on a medium – high heat for about 1 – 2 minutes on each side
  • Once golden browned and fully cooked, take out into a basket or a plate
  • Then brush with the garlic butter, serve and enjoy!

Notes

  • Cook on a high heat – Cook the naan on a medium high heat, in a hot pan. This will  make the naan puff up and rise quickly
  • Use a non stick pan – this will make the naan closer to a tandoori naan, as naan is not traditionally fried so, this creates a crisp edge that isn’t too oily
  • Let your dough proof in a warm space – cover the dough in cling film (saran wrap) and place on a cloth to block out the light and then place in a warm place
  • When reheating – add a splash of water to the naan and heat in a pan, on a medium heat for 1 minute on each side
  • Use a stand mixer – This dough is quite sticky and a lot easier to make in a stand mixer, though you can knead this with your hands if you’d like!
  • Serve with – your favourite curries and a side of salad and yogurt
Keyword Garlic, Naan
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Baked goods & PastriesDessertsDough and PastriesUncategorised

The Only Old Fashioned Doughnuts Recipe You’ll Ever Need

by Hunar Baig
written by Hunar Baig

Old Fashioned Doughnuts Recipe

These old fashioned doughnuts are light and tender, with a crisp edge, covered in a sweet, shiny vanilla glaze, just like doughnuts from your favourite bakery. There is no yeast or cake flour in this recipe, making this recipe quicker and easier!

What is an old fashioned doughnut? 

Old fashioned doughnuts are slightly crisp, moist doughnuts, with a crackly top and jagged edges. These doughnuts do not contain any yeast and the main leaveners are baking powder or baking soda. It is believed they originated from the US around the 1830s and that it was based off of the classic cake doughnut. They are similar to cake doughnuts, only they are fried which makes them crisper and they have more leavening agents which makes them lighter.

The primary ingredients in the old-fashioned doughnuts are:

  • Flour
  • Sugar
  • Egg Yolks
  • Sour cream or Buttermilk
  • Butter
  • Leavener

Do I need cake flour or plain flour to make old fashioned doughnuts? 

Normally cake flour is used to make old-fashioned doughnuts, but this recipe uses plain flour and corn flour sifted together twice which creates the same tender, crisp and moist doughnuts, without the need for cake flour. Because honestly, I hardly have cake flour in my house and cake flour is far more expensive and I wanted to develop a doughnut recipe that is more accessible.

Ingredient Notes

The ingredients that go into these delightful old fashioned doughnuts

Plain Flour & Cornflour – double sifted to provide the perfect base for these light & crisp old fashioned doughnuts

Baking Powder – adds so much lightness and height to the doughnuts

Egg Yolks – binds the doughnuts together and adds more lightness

Butter – provides moisture and fat, while also softening the doughnuts 

Caster Sugar – of course! To sweeten the doughnuts 

Sour Cream – makes the doughnuts to moist, soft and tender

Ground Cinnamon & Nutmeg  – is traditionally used for old fashioned doughnuts & they add so much flavour and warmth

Salt – balances everything out and enhances all of the flavours

Vanilla Paste or Vanilla Extract – adds so much flavour, depth and that classic vanilla smell – I prefer paste as it adds little flecks of vanilla seeds to the doughnuts, which are just gorgeous 

Vanilla Glaze Ingredients

Icing Sugar – is the base for this glaze and provides so much sweetness

Vanilla Paste or Vanilla Extract – duh! Vanilla Glaze needs vanilla and lots of it!

Golden syrup or Corn Syrup – makes the glaze stick better to the doughnuts and provides another element of sweetness

Salt – will balance the sweetness in the glaze

Milk – will help thin out the glaze and make it slightly creamier

How to make Old Fashioned Doughnuts – step by step (with pictures) 

1. Cream together the butter and sugar

2. Then, add in the egg yolks a whip for about 5 minutes, till it’s light yellow and fluffy

3. Next, add in the sour cream and whip for a further 5 minutes, this time, the mixture should be even paler and almost doubled in size

4. Now, fold in the spices, vanilla and salt. Being careful not to over mix!

5. For the dry ingredients, sift together the plain flour, cornflour and baking powder twice (It’s really important to double sift these together.)

6. Now, add in a cup of your flour mixture at a time, into the wet mixture, fold well each time, until all of the flour is gone and you are left with a sticky dough. (Make sure not to over mix at this stage,  just fold the dry mixture enough so that it is combined.)

7. The dough is now ready and should be slightly sticky, bring the dough together so that it is one big ball (You don’t need to knead it) and place into a bowl, covered in cling film / saran wrap and allow it to rest in the fridge for at least an hour

8. Once the dough has fully chilled, roll out the dough, on a floured surface, to ½ an inch in thickness and cut out the doughnuts. You can also roll up the scraps, refrigerate them for around 15 minutes and re-roll and cut out more doughnuts

9. Place your cut doughnuts into the fridge to chill

10. Make the vanilla glaze by combining, icing sugar, salt, vanilla, golden syrup / corn syrup and milk until you have a thin glaze that is solid in colour. It should be a light beige, almost white colour and be able to coat the back of a spoon and set this to the side.

11. Fill a heavy bottomed pan with 2L of oil and heat to 325°F

12. In the meantime, set up a cooling rack with either parchment paper or paper towels underneath, to take the doughnuts out onto. Next to that, place a plate with a couple of chopsticks or skewers and a slotted spoon, now you’re ready to fry.

13. Carefully slide in the donuts one at a time, careful not to overcrowd the pan, or they won’t fry properly. Frying only 3 – 4 at a time.

14. Fry for 2 minutes on either side, they should be very lightly golden on the outside and crackly on the top. Once fried, place them onto a cooling rack

15. Once the doughnuts are cool enough to handle, immerse them into the glaze and place on a cooling rack, (with some parchment paper underneath to catch any extra glaze) and the doughnuts are ready!

The dos and don’ts of frying doughnuts

What is the best oil for frying doughnuts?

The best oil for frying doughnuts is rapeseed or canola oil, they will crisp up the doughnuts, fry really well and they have a very light taste. Plus because of the high smoking point they won’t burn as easily and won’t overcook the doughnuts. But, any neutral oil that has a high smoking point, will work really well. 

Here are some of the best ones:

  • Canola oil
  • Rapeseed oil
  • Vegetable oil 
  • Sunflower oil

What temperature do you fry doughnuts?

The best temperature for frying doughnuts is 325°F, but the temperature varies as you fry. Heat the oil to 325°F, it will go up and down, as you fry, but just make sure to not let the oil go above 350°F.  It’s really important when frying doughnuts to use a food thermometer (I like clipping a candy thermometer to the side of the pan), this will allow you to be in control of the temperature and take out all of the guesswork.

Remember: the heat will vary slightly so don’t worry if it goes over 325°F, just make sure the temperature of the oil doesn’t go over 350°F.

How do you know when doughnuts are done frying?

The doughnuts are done when they float to the top, they are crackly on top and are lightly golden on both sides. The doughnuts require around 2 minutes of frying time on each side.

How to set yourself up for doughnut frying success:

Before you fry your doughnuts you will need to set up a frying station, this will allow this process to be as easy and enjoyable as possible. Now, depending on how your kitchen is set up, the formation of this will be different, but as long as you have a clean & clear surface near your pan you should be fine.

  1. Start by rolling out and cutting your doughnuts before, placing onto a tray and popping them into the fridge to firm up slightly, which will make them easier to fry 
  2. Pour 2L of oil into a heavy bottomed pan and attach a candy or food thermometer (here is the one I use) and allow it to heat to 325°F 

If you have a thermometer that doesn’t attach to your pan, then just keep it close by and frequently check on the oil, again, making sure to stay under 350°F.

  1. In the meanwhile, prepare a cooling rack by placing a piece of parchment paper or some paper towels underneath it to soak up the excess oil, as you remove the cooked doughnuts.
  2. Place the cooling rack on a surface close to the pan, close enough to the pan that you can easily remove the fried doughnuts and place them onto the cooling rack, but not close enough that the parchment paper / paper towel will catch on fire. Next to that, place a plate with two chopsticks or long skewers to turn the doughnuts and a slotted spoon to remove them. 
  3. Place the tray of cooled and cut doughnuts on a nearby surface.
  4. Prepare the glaze before frying and leave it to the side, you don’t need to glaze the doughnuts when they are piping hot but, these doughnuts are best glazed slightly warm and they taste incredible warm too!
  5. You are now ready to fry the old fashioned doughnuts with ease!

A Personal note about making doughnuts… 

I want to note that I know that making doughnuts from scratch seems complicated and daunting, but I promise that it’s not! This recipe has been triple tested and broken down into simple steps, with process shots included. So, take a deep breath and dive into this recipe because when you take a bite of a warm, soft, tender doughnut, with a crisp edge and sweet vanilla glaze that you made, with your own hands, it’s just THE BEST FEELING EVER!

Tips and Tricks – Old Fashioned Doughnuts

  • Use two chopsticks or long skewers to turn the doughnuts over as you fry them
  • Store the doughnuts in a airtight container or tin, once the glaze has fully set and store at room temperature at they should last for about 3 days
  • If you don’t have a rolling pin use can use a closed bottle of olive oil or wine instead
  • If you don’t like cinnamon  or nutmeg, simply leave it out, your doughnuts will be lighter and have a stronger vanilla flavour
  • To cut the doughnuts, use a doughnut cutter if you have one or, a cookie cutter or mug, with a small piping tip to cut out the centres
  • Finally, you can see a full recipe video on my Tik Tok or IG  – please tag @aceofspoons_ if you make this recipe

Old Fashioned Doughnuts

Hunar Baig
These old fashioned doughnuts are light and tender, with a crisp edge, covered in a sweet, shiny vanilla glaze, just like doughnuts from your favourite bakery!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Inactive Time 1 hour
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 15 Doughnuts and holes

Equipment

  • Large Heavy bottomed Pan
  • Cookie or Doughnut Cutter
  • Candy or Food Thermometer
  • Chopsticks
  • Slotted Spoon

Ingredients
  

Doughnut Ingredients

  • 50 g butter 4 tbsp
  • 100 g caster sugar 1/2 cup
  • 3 egg yolks
  • 200 g sour cream
  • 2 tsp vanilla extract or 1 tsp vanilla paste
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 400 g plain flour 3 1/3 cups
  • 50 g cornflour 1/2 cup
  • 2 tsp baking powder
  • 2 L Oil for frying

Vanilla Glaze Ingredients

  • 500 g Icing sugar 4 cups
  • 1/4 tsp Salt
  • 2 tbsp Golden Syrup or Corn syrup
  • 1 tsp Vanilla
  • 50 ml Milk 1/4 cup (this amount can vary but add a little at a time, till you get the right consistency)

Instructions
 

Making the Dough

  • Cream together the butter and sugar
  • Then, add in the egg yolks a whip for about 5 minutes, till it’s light yellow and fluffy
  • Next, add in the sour cream and whip for a further 5 minutes, this time, the mixture should be even paler and almost doubled in size
  • Now, fold in the spices, vanilla and salt. Being careful not to over mix!
  • For the dry ingredients, sift together the plain flour, cornflour and baking powder twice (It’s really important to double sift these together.)
    Now, add in a cup of your flour mixture at a time, into the wet mixture, fold well each time, until all of the flour is gone and you are left with a sticky dough. (Make sure not to over mix at this stage, just fold the dry mixture enough so that it is combined.)
  • The dough is now ready and should be slightly sticky, bring the dough together so that it is one big ball (You don’t need to knead it) and place into a bowl, covered in cling film / saran wrap and allow it to rest in the fridge for at least an hour

Making the Glaze

  • Make the vanilla glaze by combining, icing sugar, salt, vanilla, golden syrup / corn syrup and milk until you have a thin glaze that is solid in colour. It should be a light beige, almost white colour and be able to coat the back of a spoon and set this to the side

Frying the Doughnuts

  • Fill a heavy bottomed pan with 2L of oil and heat to 325°F
    In the meantime, set up a cooling rack with either parchment paper or paper towels underneath, to take the doughnuts out onto. Next to that, place a plate with a couple of chopsticks or skewers and a slotted spoon, now you're ready to fry. (more details in the blog post)
  • Carefully slide in the donuts one at a time, careful not to overcrowd the pan, or they won’t fry properly. Frying only 3 – 4 at a time.
    Fry for 2 minutes on either side, they should be very lightly golden on the outside and crackly on the top. Once fried, place them onto a cooling rack
  • Once the doughnuts are cool enough to handle, immerse them into the glaze and place on a cooling rack, (with some parchment paper underneath to catch any extra glaze) and the doughnuts are ready!

Notes

Use two chopsticks or long skewers to turn the doughnuts over as you fry them
Store the doughnuts in a airtight container or tin, once the glaze has fully set and store at room temperature at they should last for about 3 days
If you don’t have a rolling pin use can use a closed bottle of olive oil or wine instead
If you don’t like cinnamon  or nutmeg, simply leave it out, your doughnuts will be lighter and have a stronger vanilla flavour
To cut the doughnuts, use a doughnut cutter if you have one or, a cookie cutter or mug, with a small piping tip to cut out the centres
Add a little milk at a time, the amount of milk in the glaze will vary based on the weather, so just add a little at time
Remember: the heat will vary slightly so don’t worry if it goes over 325°F, just make sure the temperature of the oil doesn’t go over 350°F.
Keyword Donut, Dough, Doughnut, Vanilla
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Drinks and smoothies

The Best Homemade Strawberry Lemonade Recipe

by Hunar Baig
written by Hunar Baig

Strawberry Lemonade Recipe

This is the best homemade strawberry lemonade recipe and it’s so easy to make. My favourite thing about this recipe is that once it’s ready, you have refreshing, homemade strawberry lemonade on demand anytime you like and all you need is a glass of water for this perfect summertime treat. Plus, it’s super simple to make and can be ready in less than an hour!

Another thing I love about this recipe is that it is perfect for when you need to use up any leftover, overripe or even mushy strawberries.

What does strawberry lemonade taste like? 

Like a classic cold glass of lemonade with a beautiful bright red colour and sweet tart strawberry flavour. It’s a little tarter, with a more robust flavour profile and slightly sweeter than regular lemonade. Still as refreshing and delightful, but with a punch of strawberry flavour.

Can I use frozen strawberries?

Yes of course you can, it will still be vibrant in colour and flavour, perfect for when you’re in a pinch. Simply defrost the frozen strawberries and then make the rest of the recipe as directed, if the strawberries are frozen whole then use a potato masher to break them up a little bit and make cooking time, the same as it would be with fresh berries.

Ingredient Notes

The ingredients that go into this simple homemade strawberry lemonade recipe

Strawberries – of course! You can use either fresh or frozen strawberries both will give that beautiful bright red colour and stunning strawberry flavour

Sugar – to sweeten the lemonade syrup

Salt – a little bit of salt, will balance out and brighten the lemonade

Lemon juice – duh?! What would lemonade be without lemon juice and lots of it

Lemon Zest – we rub together the sugar and lemon zest and it releases the oils in the zest, adding so much more of that zesty lemon flavour

Water – will be the base for our lemonade syrup

Making a glass of homemade strawberry lemonade – step by step

  1. Grab a glass and fill it up with ice
  2. Fill your glass ¾ of the way up with either still or sparkling water
  3. Pour in about 3 – 4 tbsps of syrup or as much or a little as your heart desires! The more syrup the sweeter, the less syrup the less sweet, it’s really up to your preference
  4. Optional: you could add in an extra squeeze of lemon juice for a tarter and zestier flavour
  5. Finally, give everything a good mix, garnish as you wish and enjoy!

Making a jug of homemade strawberry lemonade

I use one batch of strawberry lemonade syrup to 2 litres of water but, you can adjust the amount of water you use based on how sweet you’d like your lemonade to be. You can use still or sparkling and be sure to use lots of ice. I love garnishing mine with slices of lemon and strawberry.

How do I store the strawberry lemonade syrup? 

Store the cooled strawberry lemonade syrup in a clean and dry, airtight container or jar in the fridge and use whenever you’d like a glass of refreshing strawberry lemonade. It will keep for about one month in the fridge, if it lasts that long!

Tips and Tricks – Homemade Strawberry Lemonade Recipe

Adding in some more lemon juice to your glass of strawberry lemonade will make it tarter and zestier

This is the perfect recipe for when you need to use up any leftover, overripe or even mushy strawberries

You can use frozen strawberries if you’re in a pinch and they’ll work just as well! Simply allow the frozen strawberries to defrost before cooking and make the rest of the recipe as directed.

The recipe video is on my TikTok and IG â€“ please tag me @aceofspoons_ if you make this recipe

Strawberry Lemonade

Hunar Baig
This is the best homemade strawberry lemonade recipe and it’s so easy to make. My favourite thing about this recipe is that once it's ready, you have refreshing, homemade strawberry lemonade on demand anytime you like!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Course Drinks

Equipment

  • Saucepan
  • Jar or Container

Ingredients
  

  • 200 g caster sugar 1 cup
  • 8 – 10 strawberries
  • the juice of 4 lemons 1 cup
  • the zest of 1 lemon (optional)
  • 1/8 tsp salt

Instructions
 

  • Wash, dry and chop up the strawberries into small pieces
  • Place all of the ingredients into a saucepan, stir well, place on a high heat and bring the syrup to a boil and then simmer for around 5 – 7 minutes, until the strawberries are soft and all the sugar has dissolved
  • Let the syrup cool off for 5 minutes, then strain through a mesh strainer, push the strawberries through the strainer with a spoon, so that the strawberry pulp goes into the syrup. You should be left with a smooth syrup and the lemon zest and strawberry seeds in the mesh strainer.
  • Pour the syrup into a clean, dry, jar or container and allow the syrup to fully cool before making some lemonade!
  • You can use the strawberry lemonade syrup in one go, in a large jug or place into the fridge and make a glass of refreshing strawberry lemonade anytime you’d like!

Notes

Adding in some more lemon juice to your glass of strawberry lemonade will make it tarter and zestier
This is the perfect recipe for when you need to use up any leftover, overripe or even mushy strawberries
You can use frozen strawberries if you’re in a pinch and they’ll work just as well! Simply allow the frozen strawberries to defrost before cooking and make the rest of the recipe as directed.
Keyword Lemon, Lemonade, Strawberry
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Jams and PreservesUncategorised

Easy Strawberry Jam Recipe (without pectin)

by Hunar Baig
written by Hunar Baig

Easy Strawberry Jam Recipe (without pectin)

This is the easiest strawberry jam recipe, it’s only 5 ingredients and doesn’t even require any pectin! It’s sweet, well balanced and packed with tons of strawberry flavour. Perfect to fill cupcakes with, use in my homemade strawberry ice cream recipe, or simply on a slice of toast!

What can I use strawberry jam in? 

This jam is perfect for so many things but, here are some of my favourites:

Spread on toast, with some butter and peanut butter and topped with flaky salt

Swirling into homemade strawberry ice cream

Using as a filling for strawberry cupcakes

I love using this jam for a classic victoria sponge 

Or, even in some strawberries and cream rolls…

Ingredient Notes

The ingredients that go into this easy strawberry jam recipe – without pectin

Strawberries – of course! What would strawberry jam be without strawberries?

Caster Sugar – will sweeten the jam and help to set it too!

Vanilla paste or extract – adds so much flavour, depth and a richness to the jam.

Lemon Juice – helps keep that bright red colour and beautiful strawberry flavour, while also providing some moisture.

Salt – I love using salt in jams and preserves as it balances everything out and enhances the flavours!

Water – will help the berries cook easier and make sure that the sugar won’t burn

Smooth vs. Chunky Jam

I prefer keeping the jam on the chunkier side, with small pieces of strawberries laced into the jam, which essentially makes the jam closer to preserve. But, you can use a potato masher to make the jam smoother in texture, closer to a traditional jam and easier to pipe if you plan to use this jam for cupcakes!

How to make Strawberry Jam Recipe

  1. Start by washing and chopping up your strawberries, into bite size pieces.
  2. In a medium saucepan combine the chopped strawberries with sugar, lemon juice, salt, vanilla paste or extract, water and mix everything together.
  3. Now, put the saucepan on a high heat and bring the jam mixture the boil for about 3 minutes and then simmer for 20 – 25 minutes, stirring every few minutes Pro tip: you can use a pastry brush dipped in water to get any sugar on the sides of your saucepan
  1. To test the jam, place a teaspoon onto a cold plate, leave it for 30 secs and see if it runs slowly or quickly, if it runs slowly it is done. Make sure you take the jam off the heat as you do this, you do not want to overcook the jam. Another test that I like to use that is a bit unconventional is using a teaspoon and seeing if the jam coats it, leaving it for 30 seconds and then, creating a line through it with another spoon and if the jam stays separate it’s ready!
  2. Now, the strawberry jam is ready, let it sit for about 15 minutes, before pouring into clean, airtight jars and allowing it to come to room temperature before refrigerating. The jam unopened will last for about 6 months, once opened it will last for about 1 month.

How long does homemade jam last? 

Homemade jam should be stored in a cool, dry place away from direct light and used within 6 months. Once opened the jar should be stored in the refrigerator and used within one month. I would recommend discarding any jars of jam that have mould growing on top or have a strong yeast odour.

How to store homemade jam?

To store homemade jam make sure that the jars are clean, sterilise and dry before pouring in the jam and make sure to store tha jars in a cool, dry place away from direct light.

Tips and Tricks – Strawberry Jam Recipe

If you like a smoother jam you could use a potato masher to mash the berries as they cook.

To easily sterilise the jars, wash them with hot soapy water and dry them well or, wash them  in the dishwasher (make sure the jars are dishwasher safe!), either way making sure not to touch the inside of the jars with your fingers once they are washed.

Place some spoons and a couple plates in the fridge or freezer to test the jam

The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe

Strawberry Jam

Hunar Baig
An easy and delicious strawberry jam recipe, perfect for toast, cake or ice cream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Breakfast, Dessert
Servings 1 jar

Equipment

  • Saucepan

Ingredients
  

  • 500 g strawberries
  • 100 g sugar 1/2 cup
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 1/2 tsp vanilla extract (or a 1/4 tsp vanilla paste)

Instructions
 

  • Start by washing, drying and chopping up your strawberries, into bite size pieces.
  • In a medium saucepan combine the chopped strawberries with sugar, lemon juice, salt, vanilla paste or extract, water and mix everything together.
  • Now, put the saucepan on a high heat and bring the jam mixture the boil for about 3 minutes and then simmer for 20 – 25 minutes
  • To test the jam, place a teaspoon onto a cold plate, leave it for 30 secs and see if it runs slowly or quickly, if it runs slowly it is done. Make sure you take the jam off the heat as you do this, you do not want to overcook the jam.
    Another test that I like to use that is a bit unconventional is using a teaspoon and seeing if the jam coats it, leaving it for 30 seconds and then, creating a line through it with another spoon and if the jam stays separate it’s ready!
  • Now, the strawberry jam is ready, let it sit for about 15 minutes, before pouring into clean, airtight jars and allowing it to come to room temperature before refrigerating.

Notes

The jam unopened will last for about 6 months, once opened it will last for about 1 month.
If you like a smoother jam you could use a potato masher to mash the berries as they cook.
To easily sterilise the jars, wash them with hot soapy water and dry them well or, wash them  in the dishwasher (make sure the jars are dishwasher safe!), either way making sure not to touch the inside of the jars with your fingers once they are washed.
Place some spoons and a couple plates in the fridge or freezer to test the jam
Keyword Jam, Strawberry
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DessertsIce Cream

Easy No-Churn Strawberry Ice Cream

by Hunar Baig
written by Hunar Baig

No-Churn Strawberry Ice Cream

This is the perfect no churn strawberry ice cream recipe, it’s only 5 ingredients and doesn’t even require an ice cream machine! The ice cream base is a rich, yet light vanilla flavour, with swirls of sweet strawberry jam and pieces of fresh strawberries that slightly freeze and add a fresh take on an old classic. If strawberries and cream were ice cream , this would be the recipe! Easy and simple but so impressive and it tastes like you’ve spent hours on making a velvety ice cream, worthy of a hot sunny day!

What is no churn ice cream? 

Is ice cream that doesn’t require an ice cream machine or long churning time or even any eggs. The two main ingredients in no churn ice cream are cream and sweetened condensed milk, the combination of both of these ingredients when whipped, is a light and fluffy ice cream base ready to freeze and become no churn ice cream.

What does no churn ice cream taste like?

No churn ice cream has a wonderful vanillary taste that is evenly sweetened and ridiculously rich. The difference between regular ice cream and no churn ice cream as far as flavour goes, is that regular ice cream is lighter in flavour and more customizable, no churn ice cream on the other hand is richer in flavour and is super creamy no matter what mixins you add! All round no churn ice cream is lightly whipped, rich, velvety and flavoursome.

What is the texture of no churn ice cream? 

No churn ice cream has a creamy, velvety and light texture. The secret to what makes no churn ice cream so light and creamy, is that the base of this ice cream is double cream / heavy cream whipped to soft peaks. No churn ice cream also contains plenty of fat but not a lot of water resulting in a velvety, luscious ice cream.

Ingredient Notes

The ingredients that go into this easy no churn strawberry ice cream recipe

Double Cream / Heavy Cream – is the perfect base for a creamy and rich no churn ice cream

Sweetened Condensed Milk – will sweeten the ice cream, bind everything together and softens the ice cream

Vanilla Extract – adds so much flavour, depth and that classic vanilla smell – not to mention that it keep the ice cream from getting icy

Strawberry Jam – I love using homemade jam for this recipe as I can really control the sweetness. But feel free to use any strawberry jam of your choice!

Fresh Strawberries– adds so much texture and a freshness that is unbeatable. Just make sure to thoroughly dry your strawberries after chopping, this will ensure that the ice cream stays creamy.

How to make No-Churn Strawberry Ice Cream

  1. Whip the cream in a steel bowl to stiff peaks, make sure not to over whip the cream should still be soft and delicate at this point
  2. Combine the condensed milk with the vanilla and mix it together well
  3. Now, fold in condensed milk into the cream until you have one even mixture, making sure not to knock all of air out of the cream
  4. Next, prepare a tin or dish or your choice. Optional: line your tin / dish with some scrunched up parchment paper this will make it easier to clean later
  5. Now we are ready to layer, starting with â…“ of the ice cream base, smoothing that out, then a few teaspoons of strawberry jam, swirling that in and then sprinkle on some fresh strawberries. Repeat this process till the ice cream base is finished, using â…“ of the ice cream base per layer. I have a full video of the layering process below!
  6. Once everything is layered you can garnish with more jam or strawberries and then, it’s time to pop the no churn ice cream into the freezer and freeze it for 24 hours, until the ice cream is solid.
  7. Finally, the no churn strawberry ice cream is ready! Simply scoop onto cones or into  bowls and top with some strawberry sauce or fresh strawberries if you wish, and enjoy!

How do you make homemade ice cream creamy and not icy?

The secret ingredient that not only stops the ice cream from getting icy and adds a ton of flavour is: vanilla extract! The vanilla extract lowers the freezing temp of the ice cream, making it slower to freeze and therefore, forming smaller ice crystals , ultimately making a smoother ice cream. The other ingredient that stops the ice cream from going icy is sweetened condensed milk, which softens the ice cream!

How long does no-churn strawberry ice cream last? 

Once the no churn ice cream is solid, store into the freezer covered with cling film, or you could use a container. This ice cream should last 6 weeks if kept in the freezer and stored properly. A word of caution, if the ice cream melts completely after it has frozen solid, do not refreeze it, it is no longer safe to eat!

Tips and Tricks – No-Churn Strawberry Ice Cream

Always let the ice cream sit out for a couple of minutes to soften, before scooping.

Make sure to thoroughly dry the strawberries with a couple of paper towels before sprinkling into the ice cream, to ensure that the ice cream stays creamy.

Place your ice cream scoop into a mug of hot water for a couple of minutes before scooping, this will not only make the ice cream easier to serve, but also make the ice cream scoops more even and round.

Using some scrunched up parchment paper to line the tin you put the ice cream into, will make clean up super easy!

The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe

No-Churn Strawberry Ice Cream

Hunar Baig
Print Recipe Pin Recipe
Prep Time 40 minutes
Freezing Time 1 day
Course Dessert, Ice Cream
Servings 1 litre of ice cream

Equipment

  • Loaf pan or square tray
  • Ice cream scoop
  • Hand or stand mixer

Ingredients
  

Ice Cream Ingredients

  • 600 ml double cream / heavy cream
  • 1 tin sweetened condensed milk 397g
  • 2 tsp vanilla extract
  • Strawberry Jam
  • 15 – 20 Fresh strawberries

Instructions
 

  • Whip the cream in a steel bowl to stiff peaks, make sure not to over whip the cream should still be soft and delicate at this point
  • Combine the condensed milk with the vanilla and mix it together well
  • Now, fold in condensed milk into the cream until you have one even mixture, making sure not to knock all of air out of the cream
  • Next, prepare a tin or dish or your choice. Optional: line your tin / dish with some scrunched up parchment paper this will make it easier to clean later
  • Now we are ready to layer, starting with â…“ of the ice cream base, smoothing that out, then a few teaspoons of strawberry jam, swirling that in and then sprinkle on some fresh strawberries. Repeat this process till the ice cream base is finished, using â…“ of the ice cream base per layer. I have a full video of the layering process below!
  • Once everything is layered you can garnish with more jam or strawberries and then, it's time to pop the no churn ice cream into the freezer and freeze it for 24 hours, until the ice cream is solid.
  • Finally, the no churn strawberry ice cream is ready! Simply scoop onto cones or into bowls and top with some strawberry sauce or fresh strawberries if you wish, and enjoy!

Notes

Always let the ice cream sit out for a couple of minutes to soften, before scooping.
Make sure to thoroughly dry the strawberries with a couple of paper towels before sprinkling into the ice cream, to ensure that the ice cream stays creamy.
Place your ice cream scoop into a mug of hot water for a couple of minutes before scooping, this will not only make the ice cream easier to serve, but also make the ice cream scoops more even and round.
Using some scrunched up parchment paper to line the tin you put the ice cream into, will make clean up super easy!
Keyword Ice cream, Strawberry

Strawberry Jam

Hunar Baig
An easy and delicious strawberry jam recipe, perfect for toast, cake or ice cream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Breakfast, Dessert
Servings 1 jar

Equipment

  • Saucepan

Ingredients
  

  • 500 g strawberries
  • 100 g sugar 1/2 cup
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 1/2 tsp vanilla extract (or a 1/4 tsp vanilla paste)

Instructions
 

  • Start by washing, drying and chopping up your strawberries, into bite size pieces.
  • In a medium saucepan combine the chopped strawberries with sugar, lemon juice, salt, vanilla paste or extract, water and mix everything together.
  • Now, put the saucepan on a high heat and bring the jam mixture the boil for about 3 minutes and then simmer for 20 – 25 minutes
  • To test the jam, place a teaspoon onto a cold plate, leave it for 30 secs and see if it runs slowly or quickly, if it runs slowly it is done. Make sure you take the jam off the heat as you do this, you do not want to overcook the jam.
    Another test that I like to use that is a bit unconventional is using a teaspoon and seeing if the jam coats it, leaving it for 30 seconds and then, creating a line through it with another spoon and if the jam stays separate it’s ready!
  • Now, the strawberry jam is ready, let it sit for about 15 minutes, before pouring into clean, airtight jars and allowing it to come to room temperature before refrigerating.

Notes

The jam unopened will last for about 6 months, once opened it will last for about 1 month.
If you like a smoother jam you could use a potato masher to mash the berries as they cook.
To easily sterilise the jars, wash them with hot soapy water and dry them well or, wash them  in the dishwasher (make sure the jars are dishwasher safe!), either way making sure not to touch the inside of the jars with your fingers once they are washed.
Place some spoons and a couple plates in the fridge or freezer to test the jam
Keyword Jam, Strawberry
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Desserts

Coconut Almond Balls (no-bake & easy)

by Hunar Baig
written by Hunar Baig

Coconut Almond Balls

These coconut almond balls are a no bake recipe that is so easy to make. They are inspired by a mix of desi barfi and raffaello chocolates, the smooth white chocolate, rich yet light coconut, held together by a sweet creaminess that is truly addictive.

They only require 6 ingredients (7, if you count an optional ingredient), come together in one bowl and last in the fridge for up to 2 weeks, they are the perfect treat any time of year and this is how you make them.

What is Barfi? 

Barfi (barfee, borfi or burfi) is a south Asian sweet confectionery, made with milk and sugar boiled down to a solid and often mixed with nuts and spices. A lot of barfi recipes call for sweetened condensed milk including this one, which saves time and means you don’t have to boil down the milk and sugar for hours.

Ingredient Notes

The ingredients that go into these heavenly coconut almond balls

Sweetened Condensed Milk – is the perfect base for these coconut almond balls

White Chocolate – adds sweetness and a more well rounded flavour

Desiccated Coconut – of course we need coconut, and this desiccated coconut adds so much flavour and a wonderful texture

Ground Almonds / Almond Flour – gives so much body and an almost truffle like texture

Ground Cardamom – optional but, perfectly complements the flavours and adds so much brightness

Salt – balances everything out and enhances the coconut flavour

Vanilla Paste or Vanilla Extract – adds so much flavour, depth and that classic vanilla smell – I prefer paste as it adds little flecks of vanilla seeds to the barfi balls, which I just love

Tips and Tricks – Coconut Almond Balls

Use a neutral oil on your hands while rolling out the coconut almond balls, this will insure that  the mixture won’t stick to your hands

Store the coconut almond balls in the fridge in an airtight container and they should last for at least 2 weeks

Using an Ice cream scoop will not only make it easier to portion but, help shape the balls a little bit easier 

The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe

Coconut Almond Balls

Hunar Baig
These no bake coconut almond balls are your new addiction! So easy to make and they only require 7 ingredients. It's barfi made simple!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cooling time 1 hour
Course Dessert, sweets

Equipment

  • Saucepan
  • Small ice cream scoop or a spoon

Ingredients
  

  • 1 tin sweetened condensed milk 397g
  • 100 g white chocolate
  • 125 g ground almonds 1 1/4 cups
  • 125 g desiccated coconut 1 1/2 cups
  • 1 tsp vanilla paste or 2tsps vanilla extract
  • 3 cardamom pods seeds crushed 1/4 tsp cardamom powder
  • 1/2 tsp sea salt
  • Extra desiccated coconut for decorating

Instructions
 

  • Mix all of the ingredients in a saucepan and place on a low heat and cook for about 5 – 7 minutes stirring constantly. You’ll know its done when all of the white chocolate is melted, everything is well combined and the mixture starts to pull away from the sides of the pan
  • Once the mixture is at this stage take it off the heat and place into a bowl and allow it to cool to room temperature. You could spread the mixture out onto a tray to cool it faster.
  • Once the barfi mixture is fully cooled, use a small ice cream scoop or a tablespoon to create small balls and roll them in the palms of your hand, before rolling in more coconut.
    – Use some neutral oil on your scoop of choice and your hands so that the mixture doesn't stick to them!
  • Finally, refrigerate the coconut almond balls for an hour or so and enjoy! Keep these in the fridge for the best texture.
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BreakfastDesserts

The best Bakery-style Blueberry Crumb Muffins

by Hunar Baig
written by Hunar Baig

Bakery-style Blueberry Crumb Muffins 

These muffins are moist, tender, soft and studded with juicy blueberries. The crumb topping is a brown sugar streusel, so it’s sweet, crisp and buttery! These muffins have those classic bakery-style high domes and are a cinch to make, this recipe really does make the best bakery-style blueberry crumb muffins!

How do you get high domed muffins?

Getting those bakery style muffin tops, only requires 2 simple steps. 

1. Adding in both baking soda and powder will give you a great rise and most importantly

2. Preheat the oven to a higher temperature for the first 5 mins of cooking time then, bring the heat down. This will ensure you get a high domed crisp muffin top and still keep the muffin bottom moist and tender.

Ingredient Notes

The ingredients that make these bakery-style blueberry crumb muffins down right delicious

Butter – used for both the streusel and muffins for that perfect buttery texture

Light brown sugar – Used for both the streusel and muffins, brown sugar adds so much flavour and caramelization

Granulated Sugar – will give sweetness and a denser texture

Eggs – will create a muffin that is moist, spongy and tall

Sour Cream – gives so much moisture and is key to create that classic muffin texture

Vanilla Paste – adds so much flavour and richness

Baking Powder + Baking Soda – creates height for the best bakery style muffin tops

Fresh Blueberries – are the best to create moist muffins and get a lot of blueberry flavour

Plain Flour – is all we need to create these simple and wonderfully textured muffins

Salt – will balance out the muffins and bring out more blueberry flavour

Milk – adds some tenderness and more moisture

Fresh blueberries vs. Frozen blueberries

Personally I like using fresh as it stays intact and doesn’t bleed too much into the batter but, honestly frozen berries also work and are great when you are in a pinch! The frozen berries add more colour to the batter but can add a lot of water content so, baking the muffins for a little longer is recommended.

How to make a brown sugar streusel topping?

This topping is packed with brown sugar and butter which adds such a great contrast of textures and a wonderful sweet flavour. It’s so simple to make and only requires a few simple ingredients, you can also add some chopped nuts to the topping for an extra crunch!

Tips and Tricks – Bakery-style Blueberry Crumb Muffins

If you’d like an added crunch to your muffins add some chopped nuts to your streusel topping.

Coating the berries in some flour will stop them for sinking while they bake

Using an Ice cream scoop will not only make it easier to portion but, give you more even muffins all round.

For an even higher dome on your muffins, place the cases with one space in between each case, this will allow more heat to reach each muffin case and rise even higher.

Bakery-style Blueberry Crumb Muffins

Hunar Baig
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12 muffins

Equipment

  • Muffin cases
  • Muffin / Cupcake trays

Ingredients
  

  • 125 g butter 1/2 a cup
  • 115 g caster sugar 1/2 a cup
  • 100 g light brown sugar 1/2 a cup
  • 3 eggs
  • 125 g sour cream 1/2 a cup
  • 1 tsp vanilla paste (or 2tsp vanilla extract)
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp baking soda / bicarbonate of soda
  • 240 g plain flour 2 cups
  • 150 g blueberries 1 cup
  • 120 ml milk 1/2 a cup

Brown Sugar Streusel

  • 100 g butter 1/2 a cup
  • 100 g light brown sugar 1/2 a cup
  • 100 g plain flour 1/2 a cup

Instructions
 

  • Preheat an oven to 220 Celsius / 430 Fahrenheit / gas mark 7
  • Cream together the butter and sugars until light, pale and fluffy
  • Add in the eggs one at a time and whisk everything till well combined and fluffy (if the batter splits slightly here that's okay!)
  • Next, add in the vanilla and salt, mix well
  • Then, sift in the dry ingredients and fold in until fully combined
  • Pour in the milk and stir together
  • Coat the berries in a little flour before gently folding into the batter
  • Next, combine all the streusel ingredients in a bowl using a fork or your hands till you get breadcrumbs, or a wet sand like consistency
  • Finally, scoop out the batter into the muffin cases and sprinkle on the streusel before placing into the oven for 5 minutes then turning the heat down to 175 Celsius / 345 Fahrenheit / gas mark 3 for a further 18 – 20 minutes until fully cooked and golden, until a toothpick comes out clean
  • Allow the muffins to cool and enjoy!
Keyword Blueberry, Muffins
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