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DIY Chilli Salt Edible Gifting

Over the summer our local supermarket was selling off a bunch of live chilli plants, and even though I really don’t like chilli – except in hot chocolate – I love the splashes of red against the deep green leaves and I love the brightness it introduces to my kitchen. The plant itself is one of those that gives more the more you take from it, so we’ve had a healthy harvest of chillies over the last few months, and I’ve been giving them away to anyone who’d have them. I did decide to keep a few though, because I wanted to give one of my chilli-loving friends a little gift of chilli salt.

We use Himalayan pink salt which I tend to bulk buy as it lasts forever, and we use salt for some non-food purposes that make good gifting ideas too, and I can crush it as we need it. I also wasn’t sure how dry the chilli gets itself just by lying on the windowsill, so I popped them in the dehydrator for a few hours till the chillies were properly dry. (They crackle when you snap them.)

I also put the chillies into the Thermomix® (food processor) first so they can be chopped up before I add the salt because I didn’t want the crystals to be broken down too fine.

Just one note here – when you’re blending this up in your food processor, make sure to cover any airholes (in a safe manner). If the air fills up with chilli salt, it’s not a whole lot of fun on your nose or throat or eyes!

I’ve decorated empty herb and spice and other jar lids with washi tape to make it prettier and as these will go into a festive food hamper, I’ve done them in Christmassy colours.

 

DIY Chilli Salt
 
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Serves: 350g
Ingredients
  • 300g Coarse Himalayan Salt
  • 20- 25 small chillies, dried
Instructions
  1. In a food processor chop the dried chillies till they are as fine as you'd like them
  2. (Thermomix®: PUT THE MC IN PLACE, 10 seconds/speed 5)
  3. Add the coarse pink salt and mix again. Don't make it too fine.
  4. (Thermomix®: MC still in, 10 seconds/speed 5)
  5. Use a funnel or similar to pour into dry containers and keep sealed.

 

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Calamari, Tomato & Basil Pasta Recipe

Calamari Tomato & Basil

I’ve been enjoying the summer weather lately, and been loving the entertainment opportunities that presents too. When I have guests though, I like having pre-prepared, or quick to prepare meals as I don’t like spending ages in the kitchen! That’s just one of the reasons I really enjoy this Calamari, Tomato & Basil Pasta: it’s easy to prepare before hand, leaving just 10 minutes cooking time required.Calamari Tomato & Basil

I prefer to use fresh pasta when pasta is the main part of the meal, so I’ve used fresh pasta in this recipe. Dry pasta works, but needs to be cooked for longer. It can also be served in a salad, or with quinoa or other starch of your choice.

Use a good quality squid for this recipe too – nothing worse than leathery calamari!

Now, if you want to prepare this meal for later cooking, chop the garlic cloves, wash and dry the cherry tomatoes – halve them if they are the larger variety – wash the squid, clean it and cut it into rings, and chop the basil leaves roughly. Store all the items in the fridge till about 20 minutes before you’re going to cook them, leaving it to warm to room temperature a little.

If your calamari loses a lot of liquid in the cooking, you can pour it out about before adding the cherry tomatoes.

Serve immediately – and if you’re having wine, Calamari, Tomato & Basil Pasta pairs really well with a dry white wine, like a Pinot Grigio – a wine I don’t normally like, but it works fantastically with this. Another alternative is Riesling.

Calamari, Tomato & Basil Pasta
 
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There's a lot of flexibility in this recipe, with room for adaptations to make it your favourite. You may not like anchovies, but don't miss them out as they really add to the flavour of this dish.
Author:
Serves: 4
Ingredients
  • Pasta for four people
  • 2tbsp olive oil
  • 1-2 garlic cloves
  • 4 anchovy fillets
  • 250g cherry tomatoes, washed and dried
  • 450g squid, cleaned and cut into rings
  • bunch cut basil leaves
  • salt and pepper
Instructions
  1. Prepare the pasta as per brand instructions. Set aside. (I bring 1000g water to boil in the Thermomix® - Varoma/8 mins/ speed 4 - then add the pasta in the internal steamer for 3 - 4 minutes / Varoma/speed 4)
  2. To a heated pan, add the oil, garlic and anchovy to a frying pan and heat till the anchovy sort of 'melts'.
  3. Add the squid and fry for 1 - 2 minutes, tossing them as you do.
  4. Next, add the cherry tomatoes and fry them for 3 - 4 minutes, till they begin to soften and leak juice - I prefer the cherry tomatoes to still have some bite to them, but it's personal choice, really!
  5. Test the squid to make sure it's nice and tender, then add the basil, salt and pepper.
  6. Serve with the pasta, or as a salad with green leaves.

 

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Honey Dough Balls Recipe

Honey Dough Balls

It’s a Winnie the Pooh time of year again, which means pretty much any time is the time for a little something, so long as that something includes some honey! Knowing this, I made sure to stock up on honey this week, because come Winnie the Pooh Day, we’ll be having honey everything. For human children though, jars of honey don’t seem to be sufficient picnic food, so I’m adding a few delicious honey-based recipes to our honey – repertoire.

These honey dough balls are traditionally an Italian recipe, but I’m sure they won’t mind sharing it with Winnie the Pooh, because really, dough balls smothered in honey? Pooh’d love it. I did consider drizzling condensed milk over – Pooh’s other favourite – but that’s just too much sweet for me.

“Pooh always liked a little something at eleven o’clock in the morning, and he was very glad to see Rabbit getting out the plates and mugs; and when Rabbit said, ‘Honey or condensed milk with your bread?’ he was so excited that he said, ‘Both,’ and then, so as not to seem greedy, he added, ‘But don’t bother about the bread, please.”

Honey Dough Balls

These little blissful bites are sticky and crunchy and chewy at the same time.  As soon as the honey is poured they’ll still be warm but very sticky. If you leave them to cool the honey will harden a little, making them less messy to eat. Skewer the honey dough balls with fondue sticks, and tuck in. (I think these would be awesome with vanilla ice cream too, but it’s a bit cold to test that right now!) Honey Dough Balls

Isn’t it funny that the bear likes honey.
Buzz, buzz, buzz, buzz, buzz.
I wonder why he does.

~ Winnie the Pooh

Find more recipes for Winnie the Pooh here, and activities to do with the kids for Winnie the Pooh day here

Honey Dough Balls Recipe
 
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Author:
Recipe type: T5 recipe
Cuisine: Italian, Winnie the Pooh
Serves: 60
Ingredients
  • 200g water (50g more if you're using organic flour)
  • 70g vegetable oil
  • ¼ teaspoon salt
  • 340g all-purpose flour
  • 2 eggs
  • 170g honey
  • 85g sugar
  • ¼ teaspoon ground cinnamon
Instructions
  1. Heat the oven to 400F/200C
  2. In the Thermomix®, add the water, oil and salt.
  3. Bring to boil 4mins/Varoma/Speed 2/No MC
  4. Open the lid and add the flour to the side (so it doesn't get stuck on the blades)
  5. Mix for 1mins/Speed 1
  6. Add two eggs through the lid
  7. Mix for 2mins/speed 2
  8. Scoop out the dough about ½ a teaspoon at a time, making balls in the palm of your hands.
  9. Lay them out on a tray. They don't rise, so you don't have to worry too much about extra space.
  10. Bake for 20 - 25 minutes, depending on your oven. (My oven burns really hot at the top, and much cooler at the bottom, so after 10 minutes I turned it all out into a glass dish and baked the other side)
  11. Set aside to cool in a heat proof dish
  12. In a clean Thermomix® bowl, add the honey, sugar and cinnamon
  13. Boil 5 minutes/Varoma/Speed2
  14. Pour the hot sugar syrup over the dough balls, using a spoon to make sure it's all coated.
  15. They are very sticky, but if you leave them to cool the honey mixture will harden. It's still sticky, but easier to eat.
Nutrition Information
Serving size: 4 Calories: 2011cal Fat: 71 Saturated fat: 5g Trans fat: 0 Carbohydrates: 337 Sugar: 240g Sodium: 119mg Fiber: 4g Protein: 21g Cholesterol: 0

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White Chocolate & Rosemary Biscotti

Rosemary and White Chocolate Biscotti

I love the unusual white chocolate and rosemary flavour combination. I actually don’t like white chocolate at all, so recommending this is high praise.Rosemary and White Chocolate Biscotti I have loads of rosemary from my summer on the allotment, so I’m glad for something extra to use it on too.

The sugar in this recipe is flexible. I normally make it with 45g brown sugar, but you can make it super sweet with as much as 90g. If you don’t want to use icing sugar for sprinkling on the tray, you can get away with using more cornmeal, but I prefer the end result with icing sugar.Rosemary and White Chocolate Biscotti

Keep an eye on the biscotti in the oven as different ovens run differently, but if you want the biscotti really crispy, return it to the oven for the second time. If you want it more chewy, don’t return it to the oven the second time.

White Chocolate & Rosemary Biscotti
 
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Author:
Serves: 20
Ingredients
  • 150g plain flour
  • 45g brown sugar
  • 65g yellow cornmeal
  • 2 tsp dried rosemary
  • 1 tsp baking powder
  • ½ tsp salt (I use Himalayan pink)
  • 40g coconut oil
  • 2 eggs
  • 100g white chocolate
  • Extra: 2 tablespoons icing sugar
Instructions
  1. Preheat the oven to 150C
  2. Add everything (except the icing sugar) to the Thermomix® bowl and mix speed 4/30-45 seconds. The mixture should be firm and pliable.
  3. Sprinkle the icing sugar on a baking tray, then add the dough and roll out to about 1cm thick
  4. Place in the oven and bake for 25 - 30 minutes until golden and firm.
  5. Set aside until cool enough to handle, cut lengthwise and then crosswise to make individual cookies. Return to the oven at 100C for 30 minutes.
  6. Allow to cool before serving

 

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Slowcooked Chicken & Tomato Stuffed Pepper

Stuffed Pepper

Temperatures are dropping and the days are becoming shorter, so for us, it means the slow cooker has come out of the dark depths of the cupboard. We’re trying out a variety of savoury dishes for Halloween, a season not normally known for its savoury foods, but I want to have some options available, at least! Stuffed Pepper

For this recipe, I’ve used yellow peppers. I didn’t realise until I was cleaning them out that one of the peppers only had two humps on the apex, rather than three, which meant it couldn’t stand on its own. Undeterred, I just cut a small layer off, not so much that the bottom of the pepper was opened up – just enough to make it stand up straight.
Stuffed Pepper

Cutting faces in a pepper is a whole lot easier than it is on a pumpkin. Simply use a sharp knife and carefully pop the cutout parts out. Stuffed Pepper

You can use any filling you like, really. I’ve used a chicken and tomato one. If you want to stretch this meal, add some rice or couscous to the pepper. Alternatively, serve each pepper on a bed of rice. I didn’t bother in this particular meal. Stuffed Pepper

Once stuffed, I felt the peppers could use a bit of help to stand out a little, so I used a finger to pop some homemade tomato sauce into the eyes and mouths of the peppers.

Stuffed Pepper

I love the way the chicken and tomato looks a bit like brains, topping off the Halloween face. It’s simple, and quite effortless and very tasty!

Slow Cooked Chicken and Tomato Stuffed Peppers Recipe

Slow cooked Chicken & Tomato Stuffed Pepper
 
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Serves: 4
Ingredients
  • 500g skinless, boneless chicken
  • 1 tin of tomatoes
  • 30ml (2tbs) dark soy sauce
  • 15ml (1tbs) balsamic vinegar
  • 5ml (1tsp) dried or fresh chopped rosemary
  • 5ml (1tsp) salt
  • 5 fresh tomatoes
  • 4 yellow peppers
  • For Halloween Faces, you'll also need a little tomato sauce
  • Serve with rice or other grain if you are so inclined.
Instructions
  1. Turn a slow cooker on low for 6 hours
  2. Add chicken, canned tomatoes, soy sauce, vinegar, rosemary and salt , put the lid in place.
  3. With an hour to go, add the fresh tomatoes
  4. With 30 minutes to go, remove the lid so the sauce can thicken a little
  5. After six hours, cut the top off the peppers and remove the seeds. (If you're making Halloween faces, do that now too)
  6. Stuff the pepper, and using a clean spoon or finger, fill the eyes and mouth with tomato sauce.

Find more Halloween recipes here

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Amazing Pumpkin Parmesan Dip

Pumpkin Parmesan Dip

Another fantastic centrepiece for a party, a pumpkin filled with Pumpkin Parmesan Dip looks great and is versatile for crackers and veggies alike. You can adjust the amount of parmesan, or even substitute for a cheese you prefer – I can’t imagine there’ll be too much difference to the end result.

Pumpkin Parmesan Dip

My kids are particularly antsy about raw garlic – they can pick it out of anything – so if you prefer, you can saute the garlic for three minutes at 100C. I only do that if I’m making it, especially for my children.

Pumpkin Parmesan DipI decided to put the dip into a bowl and hover the bowl inside the mouth of the pumpkin. I don’t know if that’s necessary or if you can just put it in the pumpkin, but I decided it would be easier in this instance to keep cool, and that the pumpkin itself was reusable for a number of days and other recipes if not. Also, if you’re particularly skilled at carving (I’m not!) a fake candle inside, under the dip could look very pretty too.

Pumpkin Parmesan Dip Recipe:

Amazing Pumpkin Parmesan Dip
 
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To cook the pumpkin, add 400 - 500 g chopped raw pumpkin to the internal steamer. Fill water to the 1-litre mark. Thermomix® 15 minutes/Varoma/speed 4. Once finished, leave to drain and cool for a while before making the dip
Author:
Serves: 600g
Ingredients
  • 1 garlic clove
  • 50g parmesan
  • 100g cream cheese (I use full fat)
  • 1 tsp paprika
  • 1 tsp salt
  • 400 - 500g cooked pumpkin
Instructions
Thermomix® Instructions
  1. Add 1 clove garlic 5 seconds/ speed 5
  2. Add parmesan 10 seconds/speed 10
  3. Add cream cheese, paprika, salt and cooked pumpkin 30 seconds/ speed 4
  4. Scrape down sides 1 minute/ speed 10
  5. Set aside to firm up again, and serve
Regular Instructions
  1. Finely chop the garlic, or crush it and add to a food processor
  2. Grate parmesan and add to the garlic.
  3. Add cream cheese, paprika,salt and cooked pumpkin
  4. Mix following your food processors instructions till it's all well blended and smooth.
  5. Set aside to firm up again, and serve.

Try these Halloween recipes too!

The cheese biscuits in the images are round versions of these cheese straws.

 

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Cheesy Straws

Cheesy Straws

These cheesy straws are a lovely snack for lunch boxes and last minute visitors. They can be prepared whenever you have time, and the pastry frozen – then just pop out a handful and bake when you need them.  I was setting an Autumn scene for some photos I had to do, so we broke up the straws to make a ‘woodpile’. I was glad when the kids walked in and said ‘Oh, look at the brooms!’  Always useful when people can tell what you’re going for!
Cheesy Straws

These cheesy straws can be made as straws, though simply baking them in rounds is okay too – I tend to freeze them as round biscuits, making them easier to use with dips. If you’re going to make brooms, I recommend that you use the stringy type of kids cheese, rather than regular blocks of cheese which crack rather than pull apart. And have more chives than you think you need as they break really easily too. Cheesy Straws

I also like to add paprika or rosemary to cheese strings – it just depends on what flavour you like, or whether you like something different from time to time! Also, you don’t have to add parmesan, it just heightens the cheese flavour. If you decide not to, just make another 50g cheddar cheese.

Cheesy Straws Recipe:

Cheesy Straws
 
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Serves: 60 sticks
Ingredients
  • 375g plain flour
  • 225g butter
  • 150g cheddar cheese
  • 50g parmesan cheese
  • 1 tsp mustard (I use a grainy mustard, but powder will work too)
  • 2 egg yolks
  • pinch of salt
  • pepper to taste
Instructions
Thermomix® Instructions
  1. Add all the ingredients to the Thermomix® bowl
  2. Mix speed 5/30 seconds
  3. Remove and shape into a log. Wrap in plastic and refrigerate for 30 minutes
  4. Heat the oven to 180C
  5. Break off pieces and roll into sticks using your hands
  6. Bake for 10 - 12 minutes until golden brown. Allow to cool before moving but be gentle as they are fragile
Regularly Instructions
  1. Add all the ingredients to a food processor
  2. Mix until everything is combined and the dough forms a ball
  3. Remove and shape into a log. Wrap in plastic and refrigerate for 30 minutes
  4. Heat the oven to 180C
  5. Break off pieces and roll into sticks using your hands
  6. Bake for 10 - 12 minutes until golden brown. Allow to cool before moving but be gentle as they are fragile

 

 

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Carrot And Cheddar Shortbread Recipe

Carrot and Cheese Shortbread

An odd side effect of growing your own food is that sometimes you have very small amounts of produce. For example, we harvested a handful of carrots this week, thinning out space for the other carrots to grow bigger. This gave us about 8 small carrots which is barely a snack of one person, never mind a side for three, so I had to think of something we could make that use the carrots to best effect.

Carrot and Cheese Shortbread
Carrot and Cheese Shortbread served with Carrot Top Hummus

I decided a good snack for a picnic we were attending would be Carrot and Cheese Shortbread. I know shortbread is normally a sweet treat, but why should it be!?

This recipe was a bit trial and error, but it worked out so well, I’m really pleased with it. And if we have another small batch of carrots I intend to do the same again, but freeze the dough so that we have ready shortbread whenever we want – I think it’s a great way of saving summer produce too! I’ll let you know how I get on with that.

Shortbread

In the meantime, here’s the carrot and cheddar shortbread recipe.

Carrot And Cheddar Shortbread Recipe
 
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In the Thermomix® this just takes a few minutes, then there's a 30 minute chill time. After chilling you need to slice the cookies or you can roll them out to make shapes.
Author:
Recipe type: Snack
Serves: 20 biscuits
Ingredients
  • 115g (4oz) salted butter
  • 90g (3oz) carrot and cheese*
  • ¼ tsp salt
  • ½ tsp pepper
  • ½ tsp thyme
  • ½ tsp rosemary
  • 220g (1¼ cups) plain flour
  • 1 tbs water (a bit more if your flour is organic)
Instructions
  1. (If you're not using a Thermomix®, grate the carrot first)
  2. Add room temperature butter to a mixing bowl and using an electric beater whisk it till it's light and fluffy
(Thermomix®: add the butterfly and mix on speed 3 for 30 - 40 seconds)
  1. Add a mixture of carrot and cheese to add up to 90g. In this case I used 45g of each, but more or less of whichever you have, to add up to 90g.
  2. Add the rest of the ingredients, except the water and mix until combined
(speed 6 for 1 minute)
  1. Add the water and mix till it combines and pulls away from the sides
  2. Tip out onto greaseproof paper, and shape into a sausage. Chill for 30 minutes in the fridge.
  3. After 30 minutes, turn the oven on to 180C/350F. Slice the sausage into 1cm thick slices and place on a baking tray. Bake for 20 -25 minutes.
  4. Leave to cool.

 

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Easter Egg Macaroons {DF, GF, EF, RSF}

Easter Egg Macaroons

This is not a new recipe for me – we make chocolate macaroons frequently – but I decided to make it into Easter Eggs for the children to decorate, so we’re sharing it again, all seasonal like.Easter Egg Macaroons

I used egg moulds to make these Easter egg halves, but you could make whole eggs by hand too.  Depending on where you are (temperature) and whether you use organic coconut or not, you may need a little extra coconut oil. If that’s the case, just add a tablespoon at a time at the end of the mixing process. The  mixture does need to be able to hold together.

Easter Egg Macaroons {DF, GF, RSF}
 
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Ingredients
  • 50g Coconut Oil (1/4 cup)
  • 70g honey or syrup (1/4 cup)
  • ½ teaspoon vanilla extract
  • 30 - 50g cocoa powder (1/3 cup)
  • pinch of fine sea salt or Himalayan pink salt
  • 150g shredded unsweetened coconut (1.5 cups)
Instructions
Regular Instructions
  1. Melt the coconut oil in a pot - this requires 37C, i.e. body heat, and is still considered raw, or uncooked.
  2. Add the honey or syrup and stir till it's all mixed and liquid and remove from heat
  3. Add the vanilla extract
  4. (If using banana, mash it and add to the mix)
  5. Add 30g cocoa first then add the coconut
  6. (Add chia seeds if using)
  7. Stir till it's all combined
  8. Taste the mix too see if it's the right amount of chocolatey. If you want it 'darker' add more cocoa powder till it's right for you. Mix again.
  9. Scoop out onto a tray, or into moulds and refrigerate until it hardens.
  10. Keep cool as it will fall apart if the coconut oil gets too warm.
Thermomix® Instructions
  1. Put the coconut oil in the bowl, and melt 37C/Speed 1/ 20 Seconds (you'll need a bit longer if the weather is cold) Make sure it's melted though, or it won't be liquid enough to hold everything together)
  2. Add the honey or syrup and mix 37C/Speed 1/ 30 Seconds.
  3. Add the vanilla extract
  4. Add 30g cocoa first then add the coconut
  5. Mix speed 2/ 15 seconds
  6. Taste the mix too see if it's the right amount of chocolatey. If you want it 'darker' add more cocoa powder till it's right for you. Mix again speed 2/15 seconds.
  7. Scoop out onto a tray, or into moulds and refrigerate until it hardens.
  8. Keep cool as it will fall apart if the coconut oil gets too warm.

 

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Portuguese Rolls Recipe

If you want to truly torture a South African expat* ask them about Prego Rolls.

For a moment you’ll see a memory pass across their eyes. And if you were so inclined you could measure their spit production, because for most of us, there’ll be an immediate saliva release – drooling – in anticipation of something good. It’s practically Pavlovian .

The memory will most likely include Saturday mornings heading down to Pick n Pay to buy groceries, and stopping outside to pick up a Prego Roll from someone making them (and possibly pancakes) for a school, church or youth group fund raiser. Or just a family side business. Or if you weren’t a Saturday shopper, you’d find someone at the local fete selling them. Even our local Tuis Neiwerheid (popular home industries shops) used to  specially make them on a Saturday.

Portuguese Rolls

I’ve tried to make my own Prego Rolls over the many, many years I’ve been in the UK, but it’s never quite the same. I think you need that dry sand smell, baking sun on your back and maybe a Savannah to wash it all down with to completely complete the experience. Well. You do the best you can with what you have.

A lot of people don’t know this, but South Africa has quite a strong Portuguese influence. In school we were taught that Jan van Riebeeck ‘founded’ South Africa in 1652 – which I always took to mean he discovered it. It was only later that I realised that actually the first ‘discoverer’ of South Africa was Bartolomeu Dias – a Portuguese explorer, all the way back in 1488.

Remember this: “In 1652, het die wind gewaai, toe kom ek met my skippie in by Tafelbaai. Die wind het so gewaai, ons was almal op ‘n klomp. En so kry hy die naam die Kaap van Storms.”

So why the history lesson? Well, most people have eaten or at least seen a Nando’s restaurant at some point. Did you know that it was a chain started in South Africa? By a Portuguese South African. It is to South African food what curry is to British food! People should know this! **

Prego Rolls are Portuguese Rolls – Carcaças Rápidas – dusted in flour, filled with red wine and garlic marinated flash fried steaks, topped with piri piri sauce – or not, and aragula (rocket) – or not. It all depends on who is making and who is eating.  Hmmm.. drooling, yep, drooling here.

A few years ago I was living temporarily in Australia, and trying to convince a friend that she needed a Thermomix®. Her husband, Jimmy, was very against it, and highly disbelieving when I told him he could even make Portuguese Rolls in it. (Jimmy is from Mozambique. His mother lives with them, and speaks only Portuguese). Jimmy didn’t believe I could make the rolls in the Thermomix®, so when we had a New Year’s picnic a few weeks later, I took along a basket of fresh Portuguese Rolls (those in the picture). Jimmy couldn’t believe I’d made them in the Thermomix®. I did see him have two! (Jenny and Jimmy now own a Thermomix®!) JimmySo, how do you make these delicious, soft, crusty, light and fluffy Portuguese Rolls?

Here’s the recipe I use!

5.0 from 2 reviews
Portuguese Rolls
 
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Author:
Recipe type: European, Portuguese, Bread
Serves: 12
Ingredients
  • 200g warm water
  • 120g milk
  • 20g butter (or vegetable oil)
  • 2 (5ml) teaspoons dried yeast
  • 5g sugar
  • 500g baker's flour (strong white bread flour)
  • 1.5 tsp salt (5ml teaspoon)
Instructions
  1. Add the water, milk, butter (or oil), yeast and sugar to the Thermomix® bowl
  2. Bloom for 2 mins/37C/Speed 2. (NO MC)
  3. Add the flour and the salt.
  4. Mix for 3 mins on the dough setting.
  5. In the meantime prepare a glass bowl or Thermoserver by sprinkling flour into it and swirling it around. Add the kneaded dough and set aside until it doubles in size - around 30 - 40 mins.
  6. Divide the dough into 12 parts and form a ball from each. Place on a flour dusted oven tray and flour each breadroll too.
  7. Cut a slash into each breadroll from one side to the other, and leave it for another 30 minutes or until it's looking nice and puffy again. Heat the oven to 180C
  8. Bake for 10 mins until it looks lightly browned, and allow to cool slightly.
  9. Save for later, or eat straight away with melted butter.
Regular Instructions
  1. Add the water, milk, butter (or oil) and yeast and sugar to a bowl and set aside for up to 10 mins.
  2. Add the flour and salt and mix to combine.
  3. Knead on a floured surface for 10 minutes, until the dough is no longer sticky and pliable.
  4. Set aside for 30 minutes till doubled in size.
  5. Split the dough into 12, form balls and slice slashes into each ball. Place on a floured surface and sprinkle flour on top.
  6. Set aside for another 30 minutes.
  7. Pre-heat the oven to 180C and bake for 10 minutes
  8. Leave to cool slightly before serving

 

*most of us. obviously we’re not all exactly the same.

** I’m really touch on this point. I have no idea why.