We absolutely understand, that nowadays it is difficult situation all over the world. For a long time we have been fighting coronavirus and we must do it right till the end. Unfortunately we must observe the rules of self-isolation and stay at home. But it can’t be boring if you know, how to keep yourself busy. 

I think, that we all like tasty food. So, I have some very interesting recipes for you! 

"AMAZING CINNAMON ROLLS"

Ingredients

* 2 x 7 g sachets of fast-action yeast

* 500 ml lukewarm milk

* 3 large eggs

* 650 g plain or light spelt flour , plus extra for dusting

* 200 g wholemeal flour

* 1 pinch of ground cinnamon

* 150 g unsalted butter , (at room temperature)

* 150 g caster sugar

* unrefined caster sugar

* 3 tablespoons apricot jam or runny honey

Method

1. In a large bowl, dissolve the yeast in the warm milk, stirring with a whisk, then beat and add 1 egg and stir again.

2. Sift together the flours, cinnamon and a small pinch of sea salt and add the butter, using your hands to crumble it.

3. Add everything to the milk mixture with the sugar. Beat and add another egg, stirring to form a dough

4. Keep stirring until the dough comes cleanly from the edge of the bowl and knead on a floured surface for about 5 minutes, or until smooth.

5. Return it to the bowl, cover it with an oiled piece of clingfilm and leave to rise at room temperature for 30 minutes.

6. Chop the cranberries and finely grate the orange zest. Combine with the remaining filling ingredients in a bowl and leave to one side.

7. Once the dough has risen, divide it in half, place each one on a lightly floured surface and roll it out to a 30cm x 40cm rectangle.

8. Spread the filling over the top of each, then roll each piece of dough into a wide cylinder. Cut them into 2½cm slices.

9. Line two baking trays with baking paper and lay the cinnamon rolls on top, pressing each one so they spread out slightly.

10. Cover with oiled clingfilm and leave to rise for 20 minutes.

11. Preheat the oven to 220ºC

12. Beat the remaining egg and brush it over the cinnamon rolls, then sprinkle with a tiny pinch of sugar.

13. Bake in the oven for 15 to 18 minutes, until golden brown, then leave to cool on a wire rack. Brush with warmed apricot jam or honey to glaze. Serve warm or cold.

Ingredients

* 150 g pecan nuts

* 150 g hazelnuts

* 400 g icing sugar

* 100 g cocoa powder

* ½ a teaspoon fine sea salt

* 1 tablespoon vanilla paste

* 4 large eggs

Method

1. Preheat the oven to 160ºC/325ºF/gas 3. Line two large baking trays with greaseproof paper.

2. Toast the nuts in a large frying pan over a medium heat for a few minutes, or until golden. Leave to cool, then roughly chop.

3. Sieve the icing sugar, cocoa powder and salt into a large bowl, then add the chopped nuts and vanilla paste.

4. In another bowl, separate the egg whites (save the yolks for another day), then whisk for 3 to 5 minutes, or until soft peaks form. Fold the egg whites into the dry mixture until combined.

5. Scoop ½ a tablespoon of the mixture onto one of the prepared trays, then repeat with the remaining mixture, making sure you leave a rough 4cm gap between each spoonful (you may need to do this in batches if your trays aren’t big enough).

6. Place in the hot oven for 10 to 15 minutes, or until crisp on the outside, but still slightly gooey in the middle.

7. Leave to cool for 5 minutes before transferring to a wire rack to cool completely.