Hello Graham Gabrielle Hamilton's cookbook Prune reads as a guide to running her New York restaurant, or so David Parker discovered in this week's recipe book review (below). It's quite fun to pretend you're cooking in a commercial kitchen at home, challenging yourself with trickier recipes than usual. At other times, it's more fun to give the appearance of culinary toil when secretly it was actually rather easy, Claire Aldous' recipe for Baked Cinnamon Sugar Doughnuts does exactly that! Online Editor,
Baked Cinnamon Sugar Doughnuts
These delicious puffs of cinnamon and sugar are not a yeasted doughnut but a simple two-step method that relies on gentle mixing when making the batter. They remind me of the doughnuts we used to buy when I was a child and are a great school holiday recipe to bake with your kids and eat while still warm.
These light little pillows of potato are coated with glistening golden brown butter, crispy sage and toasted pine nuts. I served ours with a side of roasted diced pumpkin that can be cooked in the oven at the same time as the potatoes.
Some cookbooks take you by the hand and don't let go until the cake is baked. Others, like Gabrielle Hamilton's Prune are a little more assertive, but David Parker discovers that's not always a bad thing...