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Recipe for family meals :

Angie Corbet's Overnight Croissants

This recipe for Angie Corbet's Overnight Croissants comes from Fiona Bird of Stirrin'Stuff.

Stirrin'Stuff is a campaign (based in Scotland but working across the UK) to encourage children in the practical skills of preparing food - aiming for enquiring minds, active skills, discriminating tongues, family bonding and healthy diets.

Fi Bird is a mother of six and a past Masterchef finalist who has always had a passion for cooking. She is self taught with an approach to food based on knowledge of tight budgets and limited time. When, time permits she will complete an MSc in food policy. A member of the Guild of Food Writers, Fi has written extensively - articles, recipes and as a campaigner both for healthier diets and for cookery teaching at Primary schools. Fi and Dr Stephen Bird are the founders of Stirrin'Stuff which works in partnerships, to educate children about food. Stirrin'Stuff is committed to sustainable development and ethical best practice. Fi develops recipes for Tern television and writes for Country Kitchen Magazine, Green Parent, Organiclife and an occasional parenting column in the Scotsman. Fi and her daughter, Lili Bird have a fortnightly mother and daughter food column, in the Aberdeen Press and Journal.

Dr Bird has recently completed a course in human nutrition and Fi, a children's cookery book, to be published by Barefoot Books in September 2008.

Ingredients for Overnight Croissants

1 tbsp and 1 tsp dried active baking yeast
2 tbsp water
500ml warm milk
4 oz caster sugar
1 egg, beaten
1tsp salt
2 lbs plain flour
4 oz melted butter or marge
melted butter for brushing

How to make Overnight Croissants

  • Activate the yeast in warm milk & water with a little of the sugar. Add the rest of the sugar, egg, salt and half the flour, beat until smooth.
  • Beat in the butter & the rest of the flour - the dough will be slightly sticky. Cover & leave in a warm place for 1 - 1 1/2 hours until risen.
  • Punch the dough down and divide into four. Roll each quarter into a 15cm circle, then cut into 6 triangular wedges. Roll up each wedge into a croissant shape, and place, point side down, 5 cm apart on greased baking sheets.
  • Cover each tray loosely and place in or near the top shelf of your fridge overnight.
  • When you get up, switch your oven on to Gas Mark 4 - 5 (190ºC to 200ºC). When heated, bake croissants until golden, about 15 - 20 mins, then brush the tops immediately with melted butter. Delicious!


© Fiona Bird December 2001