Recipe

Ingredients

• 45g Butter
• 60g Flour
• 3 Tbsp Sugar
• 1/2 tsp Salt
• 125ml Milk
• 2 large Eggs

Fillings (optional)

• Yogurt
• Berries
• Fruit
• Powdered Sugar
• Jam

Instructions

1. Preheat the oven to 190ºC.
2. Melt the butter and place 30ml in a large frying pan.
3. Let the rest of the butter cool for 10 minutes.
4. Fill all the ingredients in a food processor and blend well.
5. Pour the batter into the frying pan.
6. Bake for 30-35 minutes or until the edges are puffed.
7. Choose the filling you like best and enjoy!

Recipe

Ingredients

• 240ml Soy Milk
• 1 package Fresh Yeast (notes)
• 2 Tbsp Sugar
• 60g Ghee
• 400g Wholegrain Flour
• 2 Eggs

Topping

• 2 Tbsp Ghee
• 1 Tbsp Honey

Instructions

1. Warm the soy milk and mix in the sugar.
2. Take the soy milk off the stove and crumble in the yeast. (notes)
3. Let the yeast proof for 10 minutes.
4. Rub the Ghee into the flour until obtaining a crumbly texture.
5. Crack one of the eggs into the flour and add in the yeast mixture.
6. Use a fork to stir until a dough starts to form.
7. Start kneading with your hands.
8. Tilt the dough onto a clean surface and keep kneading.
9. Leave the dough to rise for 30 minutes or until doubled in size.
10. Punch the dough down and divide it into about 14-16 pieces.
11. Place the rolls into a square glass tray and let them rise for about 15 minutes.
12. Preheat the oven to 180ºC.
13. Beat the egg with a fork before using a pastry brush to apply the egg-wash to the pastry.
14. Bake the rolls for 20-25 minutes or until golden on top.
15. Melt the butter and mix in the honey.
16. Separate the rolls from each other.
17. Brush with honey topping and enjoy!

Notes

Fresh Yeast: When using fresh yeast, the package usually specifies the yeast to flour ratio. It can be different for different brands of yeast. The yeast I usually use comes in packages of 25g and is used for 500g of flour. If you prefer to use active dry yeast, check the back of the package. I usually use two packages of active dry yeast instead of one package of fresh yeast.

Yeast: First of all make sure the water is not too hot. It should not be burning. It should be merely warm not hot. If your yeast mixture is not puffy after you let it proof for five minutes, try leaving it for another five. If it still isn’t puffy, do not continue with that mixture!!! It will take less time to redo the yeast mixture and get it right than it will to remake the entire dough because it didn’t rise. Yeast is a tricky ingredient to work with and much can go wrong. This is a way of catching any mistakes early on and sparing yourself a lot of work.

When it comes to Hawaiian food, much of it is derived from recipes brought there by immigrants. Malasadas are believed to have first originated in Sao Miguel, an island in the Azores. They were later introduced in Hawaii and are now seen as a Hawaiian speciality. They are a common treat and can be found in most bakeries there. The name Malasadas means “poorly cooked”, which refers to the texture and crispy exterior of the pastry. It can be eaten with a custard filling or with ice cream, coated in sugar or not coated. It is easily adaptable to every person’s taste.

Recipe

Ingredients

• 500g Flour
• 1 package Fresh Yeast (notes)
• 30ml Water
• 50g Sugar + 100g for coating
• 1tsp Salt
• 4 Eggs
• 60g Butter
• Oil for frying
• 500ml Milk

Instructions

1. Warm the water and mix in a teaspoon of sugar, then crumble ibn the yeast.
2. Leave the mixture to proof for 10 minutes.
3. Mix the flour, sugar and salt.
4. Rub the butter into the dry ingredients.
5. Heat the milk and beat the eggs.
6. Mix the milk, eggs and the yeast mixture into the flour.
7. Use a fork to mix the dough until it has the right consistency to kneed by hand.
8. Kneed the dough before transferring it onto a clean surface.
9. Keep kneeding until you obtain a smooth dough.
10. Leave the dough to rest for 30 minutes or until it is double in size.
11. Form the dough into balls before flattening it a bit and poking a hole in the middle.
12. Leave the dough to rise for another 15 minutes.
13. Heat the oil to 180ºC.
14. Fry the Malasadas until golden brown.
15. Remove them from the oil using a laddle.
16. Fill the sugar for coating in a ziplock bag and put the freshly fried Malasadas in.
17. Coat them sugar until fully covered before removing them from the bag and putting aside.
18. Repeat this process until all malasadas are covered in sugar.
19. Half them and eat with your favorite icecream or just like that.

Notes

Fresh Yeast: When using fresh yeast, the package usually specifies the yeast to flour ratio. It can be different for different brands of yeast. The yeast I usually use comes in packages of 25g and is used for 500g of flour. If you prefer to use active dry yeast, check the back of the package. I usually use two packages of active dry yeast instead of one package of fresh yeast.

Deep Frying: You do not need any special equipment for deep drying. It is possible to just use a large pot filled with enough oil so the pastry is floating. You will be needing a ladle to pick the pastry out of the pot. The oil can be filtered after letting it cooled down. I usually use a coffee filter and store my oil in a closed bottle to later reuse when frying.

Yeast: First of all make sure the water is not too hot. It should not be burning. It should be merely warm not hot. If your yeast mixture is not puffy after you let it proof for five minutes, try leaving it for another five. If it still isn’t puffy, do not continue with that mixture!!! It will take less time to redo the yeast mixture and get it right than it will to remake the entire dough because it didn’t rise. Yeast is a tricky ingredient to work with and much can go wrong. This is a way of catching any mistakes early on and sparing yourself a lot of work.

Recipe

Ingredients

Crust

• 1 lightly beaten Egg
• 160g Butter
• 2 Tbsp Water
• 180g Flour
• 1/2tsp Salt

Filling

• 900g Potatoes
• 450g Salmon
• 120ml Water
• 100g Onions
• 30g Butter
• Salt | Pepper

Sauce

• 3Tbsp Butter
• 3Tbsp Flour
• 240ml Milk
• 2Tbsp Lemon Juice
• 1tsp dried Dill
• Salt | Pepper

Instructions

1. Mix the salt into the flour.
2. Cut the butter into little pieces and rub it into the flour.
3. Add the egg and water and knead the dough well until achieving a smooth dough.
4. Chill the dough while preparing the filling.
5. Peel and dice the potatoes.
6. Boil the potatoes until they are tender. (About 12-15 minutes)
7. Mash the potatoes until there are little to no clumps left.
8. Place the onions in a skillet with the butter and sauté for a few minutes.
9. Season the salmon with salt and pepper.
10. Pour the water into the skillet and place the salmon in it with the skin down.
11. Cook until the salom is opaque before breaking it into pieces.
12. Mix the salmon with the sauce and onions into the mashed potatoes.
13. Next, take the dough out of the fridge and seperate it into two pieces.

Assembling Pie in a pie pan

1. Preheat the oven to 200ºC.
2. Roll out one of the piece until it is big enough to fit your pie pan.
3. Put the filling on the crust and spred it well.
4. Roll out the second piece of dough and place it on top of the filling.
5. Pinch the top layer and the dough on the sides closed. You can use a fork.
6. Use a knife to cut the vents.
7. Bake for 30 minutes.

Assembling Pie in a cake pan

1. Preheat the oven to 200ºC
2. Roll out half the dough and place your cake pan face down on the dough.
3. Cut out the circle and roll up the rest.
4. Place the circle in the bottom of the pan.
5. Roll out the rest and about a third of the second piece.
6. Cut thin, equal sized strips from the dough for the sides. (About 3-4 cm wide.)
7. Place the strips into the sides of the pan overlapping them a bit with the bottom.
8. Fill the crust with the filling and spread it well.
9. Roll out the second piece of dough and cut out a circle.
10. Place the dough on the filling and use a knife to fold the sides onto the top.
11. Use a knife to cut the vents.
12. Bake for 30 minutes.

Sauce

1. Melt the butter and add in the flour mixing thoroughly with a fork.
2. Stir and add in the milk gradually.
3. When the sauce starts to thicken, mix in the dill, lemon juice, some salt and pepper.
4. Let it simmer for about two minutes.
5. Keep warm until serving.

Variations

If you have leftover dough, you can cut out shapes to place on the top as decorations.

You can make some salad to go with this pie.

The sauce is optional. The pie will taste good without it as well.

Recipe

Ingredients

• 150g Flour
• 140ml Milk
• 1tsp Baking Powder
• 1/2tsp Salt
• 2Tbsp Sugar (for a stronger taste, use brown sugar)
• 1large Egg
• 2Tbsp melted Butter

Instructions

1. Sift the flour, baking powder, salt and sugar together into a large bowl.
2. Lightly beat the egg in a seperate bowl.
3. Mix the butter, egg and milk into the dry ingredients.
4. Mix well with a whisk or electric mixer until no clumps are left.
5. Pour a bit of sunflower oil into a pan or melt some butter.
6. Use a big spoon to put some batter into the center of the pan. Pour it in the middle so it forms a circle.
7. Let it bake until little bubbles start to appear on the top.
8. Flip the pancake and bake for a few more minutes before tranfering onto a plate.
9. Stack the pancakes and use your favorite topping.

Variations

If you prefer your pancakes to have a more neutral taste use white sugar. You can always add a bit of vanilla extract to boost the flavour.

Recipe

Ingredients

• 220g Butter
• 210g Brown sugar
• 100g White sugar
• 2 Eggs
• 1 tsp Vanilla extract
• 2 tsp Baking powder
• 350g Flour
• 340g Chocolate chips/chunks
• Optional: 100g chopped nuts (walnuts, pecans…)

Instructions

1. Beat the butter until smooth and go adding the white and brown sugar.
2. Mix in the two eggs and the vanilla extract.
3. Add the baking powder into the flour.
4. Spoon in the flour bit by bit making sure to mix well so no clumps form.
5. Mix in the chocolate chips or nuts.
6. Put the dough in the refrigerator for a few hours or over night. This is so the dough isn’t too sticky.
7. Preheat the oven to 170ºC.
8. Form balls and place them on a baking paper covered baking tray. Make sure there is enough space between them for the cookies to spread.
9. Bake the cookies for 20 minutes or until golden on top but no longer glistening.
10. Let the cookies cool.