McDonald's burger served with hidden swastikaThere are a bunch of ways a visit to a fast-food restaurant can leave a bad taste in your mouth and race hate is now one of them. But rather than leave racist remarks on receipts a US McDonald's...
Cheeses saltier than seawater shamedA survey of salty cheeses has UK health groups comparing haloumi to seawater, in an effort to encourage the dairy industry to further reduce sodium content in their foods.
Man buys all the pies to spite unruly childA Canadian man has achieved restaurant hero status after telling his story about teaching a woman and her misbehaving child a lesson in fast-food etiquette. In this case, revenge is not a dish best...
Pistachio doughnuts with rosewater glaze
- 75 gm pistachio kernels
- 320 gm plain flour
- 110 gm (½ cup) caster sugar
- 3 tsp baking powder
- Finely grated rind of 1 orange
- Scraped seeds of 1 vanilla bean
- 250 ml (1 cup) milk
- 60 gm butter, melted and cooled
- 1 egg, lightly beaten
- For deep frying/greasing: vegetable oil
- 120 gm caster sugar
- 2 small strawberries, crushed
- 225 gm pure icing sugar, sieved
- 3 tsp rosewater, or to taste
Prep time 20 mins, cook 20 mins (plus resting, standing)
These doughnuts are made from a cake-like batter. Serve with Turkish delight and pistachios, if you like.
Process pistachios in a food processor until finely ground, transfer to a large bowl, add flour, sugar, baking powder, orange rind, vanilla seeds and a pinch of salt. Stir to combine, make a well in the centre, then add milk, butter and egg. Mix until smooth, transfer to a piping bag fitted with a 2cm-fluted nozzle, refrigerate to rest for 1 hour.
For rosewater glaze, combine sugar and 50ml water in a small saucepan, stir over medium-high heat until sugar dissolves, add strawberries, simmer until syrupy (2-3 minutes). Strain into a heatproof bowl (discard pulp), add icing sugar, whisk until smooth, then whisk in rosewater and set aside (thin with a little water to drizzling consistency if necessary.)
Preheat oil in a deep-fryer or deep-sided saucepan to 180C. Pipe 8cm-diameter rings onto squares of lightly oiled baking paper. Slide rings, in batches, into oil and cook, turning occasionally, until puffed, golden and cooked through (3-4 minutes; be careful as hot oil may spit). Drain on absorbent paper, then, while still warm, drizzle with rosewater glaze and place on a cooling rack until glaze sets. Serve warm or at room temperature.