Happy Easter my lovely readers! Hope you are all safe and finding the upside of isolation in these challenging and crazy times. Indeed this Easter break has been a far contrast to what I’m used to. Having no plans for days on end and being stuck indoors can really mess with your mental and emotional wellbeing. Hence we must find new and more creative ways to pass the time.
I must admit, I too have been feeling a bit low of late but turning to my blog and experimenting with cooking has definitely helped elevate my mood. I also find exercise can help put things into perspective for me. I hope that you have also found some routine to help you through this new normal existence. I know that I will be more grateful for the little things I had taken for granted once all this is finally over.
OK, enough reminiscing and let’s get back to business!So first things first, crumpets are one of my favourite things to eat. I made them myself a few years ago using a Gordon Ramsay recipe off Youtube and it was a total winner. Once you eat homemade crumpets you can’t really eat those cardboard types from the supermarket. They just taste sooooo much better made from scratch. Also they are super easy to make and don’t really require many ingredients.
Having said this, I decided to be a tad adventurous and play with this recipe a bit….give it a middle eastern flare as I tend to with most things I make 😉one of the sweet treats I tend to crave from time to time is Halva, not the one I have posted before but a different type that is based on Tahini called “Halva Shekari”.
Full disclosure; my intention was to make Halva flavoured crumpets however the flavours didn’t exactly come out that way but they were still quite tasty and different to your average crumpets with jam. Hence, decided to roll with it and name them “Tahini Crumpets” as it was the predominant flavour that came through!
With that, I present you the recipe for “Tahini Crumpets” hope you give it a go as they are a real winner 😃
Tahini Crumpet recipe
- 175g white flour
- 1/4 tsp salt
- pinch of caster sugar
- 2 tbsp honey
- 3 tbsp Tahini paste
- 1/2 tsp bicarbonate of soda
- 1 tsp dried yeast
- 125 ml of warm milk
- Oil and butter for frying
- Halva shekari pieces for garnish
- Gently heat the milk but don’t bring to a boil, leave aside and add 150 ml of warm water to it
- Sift the flour, salt, sugar and bicarbonate of soda into a bowl and make a well in the centre
- Add the yeast and warm milk mixture
- Add honey and Tahini paste
- Thoroughly mix the batter using a hand whisk until the batter is smooth
hot tip: if batter is too think you can add up to another 100ml of warm water
- Cover batter and leave to rise in a warm place for 1 hour or until it has doubled in size with a spongy consistency
- Once the batter is ready heat a frying with oil and butter and add the batter into crumpet moulds or just tip all the batter into the pan to make one giant crumpet!! (I have done this before)
- Allow a few minutes (2-3 mins) on one side, the batter will start to bubble indicating that it’s ready to be flipped to the other side
- Remove from pan and serve with cream, jam or in this case Halva Shekari
Below you can see the two ways I plated it, first one is a fancy pants way and the second one is a more rustic way. Both were equally delicious 😝
There you have it, my Easter post for this year. Please stay safe, till next time Xx