WHAT’S HOT!
the hunger for mexican vego meals is on the rise!
creamy chicken is always a dinner winner
it’s the cobification of the nation, so get on board with beef strog cob!
garlic bread doughnuts
Cheese. Garlic bread. Doughnuts. Make these morsels and you’ve hit the snack-time trifecta!
makes 20 | prep 25 mins (+1 hour 30 mins resting) | cooking 10 mins
80ml (⅓ cup) milk, lukewarm
2 tsp (7g sachet) dried yeast
½ tsp caster sugar
300g (2 cups) plain flour
1 tsp table salt
60g butter, melted, cooled
2 eggs, Lightly whisked
20g (¼ cup) finely grated parmesan
2 tbs finely chopped fresh continental parsley leaves
Vegetable oil, to deep-fry
filling
40g butter
4 large garlic cloves, crushed
125ml (½ cup) thickened cream
140g (1½ cups) finely grated Cheddar
1 Combine milk, yeast and sugar in a jug. Set aside for 5 minutes or until frothy. Combine flour and salt in a large bowl. Make a well in centre. Add butter, egg and milk mixture. Use a wooden spoon to mix until Just combined.
2 Turn dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Transfer to a large, lightly oiled bowl. Cover with a damp tea towel. Set aside in a warm place for 1 hour or until doubled in size.
Punch down dough to expel air then knead for 1-2 minutes or
