The Guardian Feast supplement, March 24, 2018

  • Chocolate and orange monkey bread

    Chocolate and orange monkey bread (page 3)

    from The Guardian Feast supplement, March 24, 2018 The Guardian Feast supplement, March 24, 2018 by Yotam Ottolenghi

    • Categories: Bread & buns, sweet; Afternoon tea; Snacks; Cooking for a crowd; Easter / Lent
    • Ingredients: caster sugar; butter; fast-action dried yeast; strong white bread flour; plain flour; dark chocolate chips; oranges; golden syrup; Dutch-process cocoa powder
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  • Kanafeh

    • Foodycat on November 21, 2020

      The method says to pulse the kadaif pastry in a food processor. My processor did NOT like that at all. The strands just bound around the spindle and got stuck. I ended up just pulling the strands apart by hand, which worked perfectly well. I was a bit sceptical about just brushing the tin with ghee but it turned out perfectly. The syrup penetrates all the way through so you don't notice that the cheese layer was unsweetened. Really delicious - I think a little drop of orange flower water would be good in it too. Edited to add - my husband decided it was "too elaborate" so I'm slowly eating my way through it by myself. It keeps well in the fridge, giving each slice 15 seconds in the microwave to perk it up before I eat it.

  • Masterclass: hot cross buns

    • chawkins on April 01, 2021

      I really like this recipe, I like that you steep the milk with the spices and then scoring the top of the bun before the second rise so that the cross kind of get integrated as part of the bun rather than sticking out. I used rum soaked raisins, home made candied orange peel left over from another project, augmented with dried cranberries. There weren’t much oven rise for these buns.

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  • Published Mar 24 2018
  • Format Magazine
  • Page Count 24
  • Language English
  • Countries United Kingdom

Publishers Text

Feast is a Saturday magazine supplement to The Guardian newspaper; it includes food and drink features and recipes, and combines most of The Guardian's food writers under one cover. The magazine encompasses the articles and recipes that formerly appeared in the Weekend magazine, Cook, and in the Thursday G2 are now contained in Feast.