DUTCH CAKES RECIPES

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HOMEMADE FUNNEL CAKES RECIPE - FOOD NETWORK



Homemade Funnel Cakes Recipe - Food Network image

Bring the carnival home with this classic fair dessert. Fried dough is crisp and golden brown on the outside and soft and cakey on the inside. Covered in a shower of confectioners' sugar and sprinkle of cinnamon, it's the perfect fun dessert for a casual get-together.

Provided by Food Network Kitchen

Categories     dessert

Total Time 45 minutes

Cook Time 45 minutes

Yield 8 large funnel cakes

Number Of Ingredients 11

Canola oil, for deep-frying
2 1/4 cups milk
1 teaspoon pure vanilla extract
3 large eggs
4 cups all-purpose flour (see Cook's Note)
1 cup packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup confectioners' sugar
1/2 teaspoon ground cinnamon
Sweetened whipped cream, for serving

Steps:

  • For the funnel cakes: Add enough oil to a large Dutch oven or heavy-bottomed pot to come 2 inches up the sides of the pot. Heat the oil over medium-high heat until it registers 360 degrees F on a deep-frying thermometer. Line a baking sheet with a metal cooling rack or a few layers of paper towels.
  • Meanwhile, whisk together the milk, vanilla and eggs in a large measuring cup.   
  • Sift together the flour, brown sugar, baking powder and salt into a medium bowl using a mesh strainer (to break up any lumps in the brown sugar). Stir the egg mixture into the flour mixture just until smooth and combined.    
  • When the oil is up to temperature, use your finger to cover the hole in the bottom of a 1- to 2-cup funnel (with at least a 1/2-inch hole) and fill it to the top with about 3/4 cup of the batter. Position the funnel over the pot of hot oil and remove your finger to release the batter. Let the batter flow into the oil in thick squiggles, moving the funnel within a contained circular shape about 8 inches in diameter. Fry on the first side until golden brown, 1 1/2 to 2 minutes, then use a spider or tongs to carefully flip to the second side and fry for an additional 1 1/2 to 2 minutes. Remove to the wire rack or paper towels and let drain and cool slightly. Repeat with the remaining batter.    
  • For topping: Dust the funnel cakes generously with the confectioners' sugar, sprinkle with cinnamon and dollop with whipped cream before serving warm. 

WHOLE ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES



Whole roasted cauliflower recipe | Jamie Oliver recipes image

For a vegan alternative to a classic roast, this spiced, roasted cauliflower is just the ticket!

Total Time 1 hours 15 minutes

Yield 4

Number Of Ingredients 11

4 cloves of garlic
1 teaspoon smoked paprika
½ a bunch of fresh thyme (15g)
olive oil
1 lemon
1 large cauliflower with outer leaves (1kg)
4 tablespoons dry sherry
1 x 400 g tin of quality plum tomatoes
40 g flaked almonds
½ a bunch of fresh flat-leaf parsley (15g)
extra virgin olive oil

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
    3. Zest the lemon into a separate bowl and set aside.
    4. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
    5. Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
    6. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
    7. Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
    8. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
    9. Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
    10. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
    11. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.

Nutrition Facts : Calories 205 calories, FatContent 14.7 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 6.6 g protein, CarbohydrateContent 8 g carbohydrate, SugarContent 5.6 g sugar, SodiumContent 0.6 g salt, FiberContent 1.5 g fibre

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HOMEMADE FUNNEL CAKES RECIPE - FOOD NETWORK
Bring the carnival home with this classic fair dessert. Fried dough is crisp and golden brown on the outside and soft and cakey on the inside. Covered in a shower of confectioners' sugar and sprinkle of cinnamon, it's the perfect fun dessert for a casual get-together.
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Reviews 4.3
Total Time 45 minutes
Category dessert
  • For topping: Dust the funnel cakes generously with the confectioners' sugar, sprinkle with cinnamon and dollop with whipped cream before serving warm. 
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