It's Time to Stuff Your Face: 3 Recipes You Need to Try ASAP!

France

UK

USA

Let’s get baking, y’all! I’ve been having a grand old time making food videos over on the Shut Up and Go Instagram–you’ve seen those, right? You’re following our Instagram? You wouldn’t want to miss out on all the hot n spicy video content we’re chugging out, would you? That’s what I thought.


As I was saying, I hope y’all are having as much fun watching the baking videos as I’m having making them. Piddling around a kitchen is my favorite kind of relaxation, and trying to put together a foreign recipe just adds a lil zest to the whole process. Is sucre en poudre powdered or granulated sugar? Would levure chimique work as baking powder or baking soda? Better bake it and find out. For science.

I’m putting the recipes below, so that y’all can join in on the fun. Or, at least, the recipes as I adapted them to my kitchen.
Bon appétit!

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Recipe 1: Non-Yeasted Garlic Naan

My original plan with these videos was to attempt every technical challenge from a season of the Great British Bake-Off. It quickly became apparent that neither my budget nor my schedule allowed for that kind of nonsense. So instead, I turned to BBC Recipes to follow along with some of my favorite bakers in the tent, starting with Nadiya Hussein’s Naan Recipe. Here’s how it ended up in my French kitchen:

– 3 cloves garlic, minced

-2 Tbs olive oil

-200 g self-raising flour

-1 tsp sugar

-1 tsp salt

-25 g softened, cubed butter

-100 ml water

Cook the garlic in the oil over low heat, until the garlic is just barely brown and the oil is infused with garlic flavor. Let cool. Cross your fingers that this works the same as the “garlic granules” in the original recipe, which you couldn’t find in small-town France. Just me? Okay.

Mix together all the dry ingredients, then massage in the butter with your fingertips until it’s all crumbly and combined. Mix in the water and garlic + garlic oil with a wooden spoon, then knead with your hands on a floured surface for about 5 minutes. Let it rest at room temperature 20 minutes.

Divide into 4 equal pieces, roll them out into rounds about as thick as a silver dollar/pound coin/euro/etc. Cook on an ungreased, hot skillet for 2-3 minutes on each side. If you burn 3 out of the 4, like I did, just scrape off the burned part and eat it anyway. Waste not want not.

Slather in butter, and enjoy!

 

Burned? More like LEARNED! to do better next time.
Recipe 2: Jaffa Cakes

Am I, an American, very familiar with the beloved UK snack, Jaffa Cakes? Not at all! Did that lack of knowledge play a part in the somewhat disappointing result of my fiddling with Mary Berry’s recipe? Absolutely!

-jarred jam of your choice

-1 large egg

-25 g sugar

-25 g self-raising flour

-180 g dark chocolate, melted

Preheat the oven to 180 celsius and grease a mini bun pan, or mini cupcake tin. Or improvise! I had neither of these in my kitchen and used my landlady’s ramekins instead. It didn’t turn out like the delicate base of a real Jaffa Cake, but you know, we can’t always win Star Baker.

Whisk the egg and sugar together for a full 5 minutes, until it’s pale and fluffy. Fold in the flour, careful not to deflate the fluffy eggs. Spoon the batter into the bun tin and bake for 7-9 minutes.

Once they’re baked and cooled, I spooned jam on top instead of making a jelly. Totally different texture than the firm jell-o type consistency of the recipe done right, just fyi. But, hey, I like raspberry jam. Then spread melted chocolate on top of that. Cool until hardened.

Will this rendition look just like a jaffa cake? Absolutely not! For that, you should probably follow the proper recipe. But it still tasted lovely. Good luck!

Jaffa ...cupcake?
Recipe 3: American Biscuits

These are not the biscuits you nibble for afternoon tea. These are the biscuits you put sausage gravy on. These are American biscuits, the biscuits of my Tennessee childhood, and it’s time for all you Europeans to got on board. Courtesy of Dorie Greenspan, one of my favorite cookbook authors.

-2 cups self-rising flour

-a real fat pinch of salt

-1 ½ tsp sugar

-6 tbsp cold butter, cut into pieces

– ¾ cup cold milk

Preheat the oven to 425 fahrenheit. That’s right, the temperature is in fahrenheit, and the ingredients are in cups and tablespoons. Much less accurate than grams. ‘Murica.

Whisk the dry ingredients together, then rub in the cold butter with your fingertips, until it’s mealy. You’ll have some buttery bits that are the size of peas, others like little flakes of oatmeal. Then add the milk and stir until it’s combined and a little shaggy-looking.

Knead together with your hands in the bowl, then dump it onto a floured surface and fold it over itself a few times to make layers–refer to the video to see what I’m talking about. Cut with a biscuit cutter or just a knife, like I did, if biscuit cutters aren’t availabe, then bake 15 to 18 minutes.

Add more butter, then jam!

Love in my eyes brought to you by tiny rectangular biscuits

Episodes of Stuff Your Face come out every Wednesday on the Shut Up and Go Instagram. Some are successful, informative videos, and some are just a mess. Either way, it’s fun! The kitchen is a place to experiment and let off a little steam. Now you have the recipes to hop in the kitchen with me. However it turns out, I’m betting it’ll still be delicious.

What should I bake next? Have you tried these recipes? Let me know! I want to chat!

Bake on, lovelies.

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