"Maynard, Benedict & Freya - what an
utterly outstanding experience. You have created something very special
here. Thank you for sharing your years of skills & expertise with
us. It have been a truly fulfilling (and filling!) week. However I cannot
express how wonderful the friendship & camaraderie has been. We'll
be sure to stay in touch and will always speak highly of our time here.
Thank you for a very special time
Australia via Saudi Arabia!
Walnut Grove Recipes
Homemade Doughnuts with Strawberry Compote
- 225g strong bread flour
- 30g caster sugar
- 8g dried yeast
- 50ml full fat milk
- 85g softened butter
- 2 whole eggs
- 2 large punnets of strawberries (plus sugar to taste
1. Using a mixer with a paddle, cream the butter
& sugar until light & fluffy or by hand, with a wooden
spoon. Add the eggs and mix for another 2 minutes.
2. Add the milk, incorporate, then add the flour
& yeast and mix until all ingredients are incorporated. Continue
to work the mixture for another 3 minutes. Cover the bowl with
a clean damp tea-towel and leave in a warm place to prove until
it has doubled in size.
3. Transfer the dough from the bowl onto a floured
surface and roll it out to about 1.5cm thick. Using approximately
a 7cm round cutter cut out circles from the dough, then using
a 2cm round cutter cut the hole out of the center. The mixture
that is left over can then be reshaped into another doughnut.
4. Leave the dough to
prove again until it has doubled in size, then deep-fry at 170°
until golden brown, you need to turn them over half-way through
the cooking. Remove from oil then toss them in a bowl of caster
sugar until well coated. They are ready to serve.
5. We serve them warm, with a strawberry compote and clotted cream
ice cream. To make the compote cut the strawberries in half removing
the green stalk, then gently heat in a saucepan with a sprinkling
of sugar to taste, until the sugar is dissolved.
The batter can be made the day before and kept
in the fridge in an airtight container, but the donuts are best
made just before you want to eat them.
Walnut Grove cookery courses - a dream vacation
- in wonderful surroundings
Experience the reality of gourmet cooking yourself.
There is only one way to learn and that is to do it! Top chefs, luxury
accommodation, set in France - the home of gourmet cuisine; what more
could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey
and Benedict Haines, two modern chefs who use the freshest ingredients
with an emphasis on distinct flavors and clean, meticulous presentation.
Their passion and enthusiasm for cooking will stimulate your own love
of food, and their expertise will help you gain confidence and perfect
your technique in the kitchen.
To find out more about our holidays, courses, accommodation
and location deep in the heart of the 'real' French countryside, please
look around our site. For further information, contact
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