Chulas eats

Chulas eats A self taught Home cook. Who loves a challenge when in the kitchen.

With a full repertoire of traditional favourite dishes, bakes, snacks and desserts from Thailand , Italy and Britain.

17/09/2025

These Tempura Donuts are a delightful fusion of soft, fluffy pumpkin donuts and the crisp, airy crunch of tempura batter. Coated in a sweet glaze and finished with a dusting of cream powder, they offer a unique twist on a classic treat—perfect for dessert or an indulgent snack.

Ingredients
Donut Dough:
* 85 g cooked pumpkin
* 250 g bread flour
* 35 g granulated sugar
* 15 g powdered milk
* 1 tsp instant yeast
* 1 egg yolk + 1 whole egg
* 20–40 ml cold milk
* 25 g butter
* 1/4 tsp fine salt
* Cooking oil, for frying
Sugar Glaze:
* 2–4 cups powdered sugar (adjust to taste)
* 1/2 cup milk
* 1 pinch salt
Tempura Batter:
* 1 cup plain flour
* 1 cup cornflour
* 1 egg
* 1/4 tsp baking powder
* 1 cup soda water
Cream Powder Mix:
* 1/2 cup cream powder
* 1/2 cup icing sugar

Instructions
1. Make the Dough:�In a stand mixer, combine bread flour, powdered milk, sugar, instant yeast, cooked pumpkin, eggs, cold milk (start with 20 ml), butter, and salt. Beat on medium speed for about 2 minutes, or until the dough comes together and pulls away from the sides of the bowl.
* Add more milk or flour as needed, a little at a time, to achieve a slightly sticky dough.
* The dough should be soft and bounce back slowly when poked.
2. First Rise:�Cover the dough and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
3. Prepare Glaze & Toppings:
* In a bowl, mix powdered sugar, milk, and salt until smooth. Set aside.
* In a separate bowl, combine cream powder and icing sugar. Set aside.
4. Prepare Tempura Batter:�Whisk together plain flour, cornflour, egg, baking powder, and soda water until just combined. Do not overmix.
5. Shape the Donuts:�Roll out the risen dough and use a donut cutter to cut into shapes. Place on parchment paper and let them rest for 30 minutes.
6. Fry the Donuts:�Heat oil in a deep fryer or pot. Dip each donut into the tempura batter, then deep fry until golden brown. Drain on a wire rack or paper towel.
7. Finishing Touches:�Dip warm donuts into the sugar glaze, then roll or sprinkle with the cream powder mix.

Enjoy your crispy, creamy Tempura Donuts—crunchy on the outside, soft on the inside, and sweet all over!

15/09/2025

Craving a Filet-O-Fish? This homemade version is just as delicious—extra crispy and made with simple, real ingredients. You’ll get crunchy fish, creamy tartare sauce, melted cheese, and a soft brioche bun. Let’s make it at home!
You’ll Need:
For the Fish & Buns:
* 400–500g cod fillets (thawed if frozen)
* 4 brioche buns
* 4 slices of processed cheese
* Oil for frying
For the Batter:
* 2 eggs
* 1 tbsp mayonnaise
* 1 tsp Dijon mustard (or any mustard)
* ½ tsp salt
* ½ tsp white pepper�→ Whisk all together until smooth.
For the Coating:
* 2 cups panko breadcrumbs
* 1 tbsp plain flour
* ½ tsp salt
* ½ tsp white pepper�→ Mix until well combined.
For the Tartare Sauce:
* 1 cup (220g) mayonnaise
* 1 tbsp chopped dill pickles or gherkins
* 1 tsp chopped fresh parsley
* 1 tsp chopped capers
* 1½ tbsp fresh lemon juice (or cider vinegar)
* 1 tsp sugar
* ¼ tsp salt�→ Mix everything in a bowl. Set aside.

How to Make It:
1. Prep the Fish:�Cut the fish into bun-sized squares.
2. Batter & Crumb:�Dip each piece into the batter, then coat in the breadcrumb mix. Set aside.
3. Cook the Fish:�Heat oil to 180°C (350°F). Fry fish until golden and crispy on both sides. Drain on paper towels.
4. Toast the Buns:�Slice the brioche buns and toast the cut sides in a pan with a little butter until golden.
5. Build Your Burger:
* Spread tartare sauce on the bottom bun
* Add the crispy fish
* Place a cheese slice on top
* Add another dollop of tartare
* Finish with the top bun

Enjoy ! 😋

12/09/2025

Chewy espresso chocolate chip cookies topped with whipped mascarpone cream and a dusting of cocoa = tiramisu in cookie form!
🍪 Cookie Dough
* 115g unsalted butter, softened
* 90g brown sugar
* 50g white sugar
* 1 tsp vanilla
* 1 egg
* 210g all-purpose flour
* ½ tsp baking soda
* ¼ tsp salt
* 1 tbsp espresso powder (or less for milder flavor)
* 100g choc chips
🥄 Frosting
* 1 cup heavy cream
* ⅔ cup mascarpone
* 2.5 Tbsp icing sugar
* 1 tsp vanilla
* 1 Tbsp instant coffee + 1 Tbsp of boiling water + 1 Tbsp icing sugar mix until foam up.
* Cocoa powder (for dusting)
🔪 How To
1. Preheat oven to 180°C / 350°F.
2. Cream butter + sugars. Add vanilla + egg.
3. Mix in dry ingredients + espresso. Fold in choc chips.
4. Scoop dough (1.5 tbsp each), roll, bake 11–12 min. Cool completely.
5. Whip cream, mascarpone, vanilla & icing sugar to soft peaks. Fold in cool coffee foam mixed.
6. Frost cooled cookies & dust with cocoa.
💡 Tips�Use finely ground espresso for best texture. Sub mascarpone with crème fraîche or cream cheese if needed. Frosted cookies keep best in the fridge!

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