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Tuesday, August 15, 2017

Lemon dinner rolls

This lemon roll was so good that I forgot I was on a low carb diet and ate an entire roll while ‘testing’ it. Perhaps it will go well with a touch of rosemary and its sturdy open texture makes it a good mop for meat stews and thick soups.

Credits : Artisanal Breads by Eric W Kastel

Makes 20 rolls

Ingredients :
540g warm water
4g malt
23g olive oil

400g Bread  flour
60g durum flour
100g rolled oat, milled to flour
11g instant yeast

fine zest of 1 big lemon, 2  if you prefer a more citrusy aroma

Method :

In the bowl of a stand mixer, add water, malt, oil.
Top with flours, yeast.

Knead with hook until partial gluten forms.

Sprinkle zest. Knead until dough comes together, medium speed.

Transfer dough to oiled bowl. Leave to ferment.
When dough is double in bulk and springs back halfway when poked with a floured finger, transfer to work top.
Stretch and fold the dough into thirds. Rest 15 mins.

Lightly flour work top.
Divide the dough to 2 portions.
Make out 20 similar rolls and place on 2 lined trays.
Leave to ferment for 1 hour.
When dough buns spring halfway back with a floured finger, preheat oven to 230C.
Place a tray of steaming water under the baking rack.
Lance an X on each roll, mist spray.

Bake each tray at 230C for 19 minutes or until crust is golden brown.

Saturday, August 5, 2017

Sweet potato peek-a-boo bun

I made this on a whim because the grocer had a batch of lovely sweet potatoes and it would be silly not to buy them. Perhaps the buns can do with a touch of pandan flavor but in any case, it was well received.

The ends of the buns needed to be tucked in tightly so that they do not open after the second rise. That takes practice and  it means that there will be an occasion for a second batch sometime soon.

Makes 8 medium buns.

Ingredients :

Dry  ( Combine the following ) :
250g bread flour
30g caster sugar
5g instant yeast
1g fine salt
30g dry milk powder

Wet ( Combine the following ) :
1 egg, lightly beaten
100g milk
20g softened butter

Filling :
400g Sweet potato , any color of your choice ( steamed and cooled )
20g dry milk powder
20g caster sugar
1 Tbsp heavy cream

Method :
Prepare filling.
Steamed the sweet potatoes. Cool.
Together with milk powder , sugar and cream, process the potatoes until it forms a ball.
Make out 8 portions, 50g each. Form into balls.
Set aside,covered.

Prepare dough.
Combine wet ingredients to dry ingredients in a stand mixer.
Knead until dough is no longer sticky.
Ferment until dough doubles, covered.
Punch down dough. Knead and form a thick rope.
Make out 8 portions. Roll into balls.

Wrap the prepared potato filling with the buns.
Roll into a rope, 2 hand spans long.
Score the bun until potato is just visible.
Bring the ends together to form a tight bun.

Transfer buns to a lined tray.
Brush with egg glaze.
Leave to rise until balls almost doubles.

Bake in a preheated oven at 180C for 15-20 minutes or until bun tans.
Glace with softened butter.
Cool before serving/storing.

Tuesday, August 1, 2017

Lamb sliders

Tuesday is the perfect day for a lamb slider. You know you need it. It is  a reward for surviving Monday and a boost for the rest of the week. Because there’s little a lamb slider can’t do to cheer you up.

Makes 10 small portions.

Slider :
60g cooked baby potatoes, riced
220g bread flour
10g soft brown sugar
1 pinch of fine salt

Combine these -
40g butter, cooked until browned. COOL.
180ml cold low fat milk
1 tsp instant yeast

Lamb patty :
300g minced lamb
4 tbsp chickpea, mashed or mashed potatoes if chickpea is not available
1 pinch cumin, toasted
50g blue cheese

Fresh shitake, stalk removed

Prepare a lined tray.
To make the sliders, combine wet ingredients to dry ingredients.
Knead for 10 minutes until dough is elastic.
Leave to rise until doubled in bulk.
Make out 10 equal portions and roll into mini buns.
Leave to rise on the lined tray until it is almost double in bulk.
Brush the top of the risen bun with melted butter.
Bake in a preheated oven at 200C for 17 minutes.
Cool buns.

To make patties, combine patty ingredients.
Make out 10 portions and roll into balls.
To cook, dust with rice flour and pan fry on a non stick pan on medium until both sides are browned.
Rest patty for 5 minutes.

Use the remaining fat and fry shitake mushroom, 1 for each burger.

Finally! Assemble burger with preferred sauce ( I used hummus ), patty, pickles, mushroom between halved buns.


Saturday, July 29, 2017

Spelt salad

This salad can be eaten hot or cold. Since  I wanted to toss in some leftover cheddar cubes, I decided to have it cold so that the cheese keeps  its shape. But seriously, it is a hearty salad and the spelt’s chewy texture and chocolaty overtones makes it the main character with whatever accompanying ingredients that goes with it.

Main salad :
1 cup spelt berries
1 handful pecans, toasted and coarsely chopped
1 medium beetroot, cooked and cubed
half a guava, julienned
4 slices of salami, toasted until crispy and julienned

sauce :
½ cup of balsamic + 4 Tbsp brown sugar , reduced in pan until treacle-thick. Cool.

Method :
Prepare balsamic sauce. Cool.
Cook spelt according to instructions. Cool.
Toss in nuts, beetroon, guava, salami strips and basically anything you like.
Serve on a bed of rocket.

Pour balsamic glace. Serve immediately.