Stephanie baking Scrolls

This is Stephanie cooking the scrolls from my book, The Real Food for Kids cookbook, we did use the thermomix to  mix the dough but she measured all the ingredients into the bowl.

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This is the ‘warm spot’ steph picked for the dough to rise! she cracks me up!

 

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for soft bread you can leave the dough to rise a few times, knocking back in between rises, and use warm water (not hot it will kill the yeast)

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Stephanie has rolled the dough out into a large square (kind of??!) and spreads butter over 2/3rds

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then vegemite over the same 2/3 rds  (?) and sprinkle with some grated cheese

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Steph loves cutting!

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Yummy lunch of freshly baked scrolls. The rising time takes a while, but if I am home anyway for the day, they really do not take much time to make. Having the scrolls wrapped and frozen to pull out to defrost for a busy morning actually makes packing the lunches in the mornings a lot easier!!

There are heaps of different filling ideas your kids will enjoy creating their own, pizza scrolls are always a hit!

Like this? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Hot cross buns

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1 cup water
½ cup milk
2 teaspoons yeast
2 tablespoons sugar
4 cups plain flour
½ teaspoon mixed spice
1 teaspoon cinnamon
2 tablespoons butter
1 egg
1/2 cup raisins, sultanas or currants
¼ cup choc chips (optional, add extra dried fruit instead)

For the crosses plain flour mixed with water into a thick paste

Apricot jam to glaze

Mix the hot water and cold milk together in a jug, its needs to be a nice warm temp so if not, heat it a little in the microwave, add yeast and sugar and leave to stand somewhere to activate the yeast, you will see it start to froth.

Measure the flour into a large mixing bowl, measure in mixed spice and cinnamon, rub the butter into the flour and spices, add egg, dried fruit, choc chips and milk knead gently into a soft sticky dough.

Leave the dough in a warm spot to double in size.

Cut dough into 16 even size piece and knead each piece into a smooth ball. Line a 20 cm square cake tin with baking paper and place the balls in the tin. Leave in warm spot to rise for about 15 minutes. Put the flour paste crosses onto and bake for about 20 minutes in a 200C oven or until golden and cooked.

Glaze with the heated apricot jam

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

The Best homemade Fruit Loaf

It has taken quite a few loaves to perfect this recipe. I use my breadmaker or the thermomix depending on what else I have cooking at the time, works well in both.

500 grams plain flour
teaspoon salt
15 grams brown sugar
20 grams honey
2 teaspoon mixed spice
1 teaspoon cinnamon
2 teaspoon dry yeast
30 grams melted butter
1 Tablespoon bread improver
300 ml lukewarm water
130 grams dried fruit (sultanas, currants, raisins, cherries, cranberries etc)

Using the breadmaker: put all ingredients in the bowl apart from the fruit in and set for basic, put fruit in after the first 10 minutes.

Thermomix: Put all ingredients in apart form the fruit mix 10 seconds/speed5 then knead 2 minutes. Add fruit and knead/2 minutes. Leave in a bowl covered somewhere warm to double in size. Knock back the dough and put in a greased loaf tin or shape into a loaf or fruit buns, onto and tray and leave to rise in a warm spot to double in size, then bake in a 200C oven for about 25 minutes or until golden. Serve freshly baked or sliced and toasted.

Or knead all the ingredients together by hand and follow the above rising and baking directions.

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garlic and herb pull apart bread, cauliflower and cheese soup, gnocchi in brown butter and sage, blueberry muffins

recipes from cooking at the D.T.N.H friday 15th november
Todays menu
garlic and herb pull apart bread
cauliflower and cheese soup
gnocchi in brown butter and sage
blueberry muffins

The kids today at cooking at the Dunalley Tasman Neighbourhood house, had fun rolling the bread and shaping it to bake, making the muffins , peeling and chopping the potatoes and rolling the gnocchi and sitting down and eating a delicious lunch in the sun! They also had plenty of time to run free at the house, in the playroom and outside in the cubby house and gardens. It was unfortunate that the cauliflower in the garden I had eyeballed a week or so ago for the soup had gone to seed but I did find a few herbs to go with what a had taken from my garden. It was especially exciting to use a recipe from the new Bream Creek farmers Market Cookbook! We also did today remind a few of the local residents that they don’t need a child with them to join in on these once a month Friday sessions, or even a desire to cook at all, just to book in through the neighbourhood house and come for lunch and a chat.

Herb and garlic pull apart- from the thermomix everyday cookbook

Includes directions for making the butter

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Butter
2 cloves garlic
1 bunch herbs (today it was chives, parsley, sage, tarragon and thyme)
5/600 g fresh cream, chilled, not thickened, minimum fat content 35%
500 g cold water

Bread
450 g lukewarm water
750 g bakers flour
1.5 tsp salt
4 tsp YeastPlace garlic and herbs into mixing bowl chop for 3 sec/speed 7. Set aside.

Insert Butterfly. Place cream into mixing bowl and beat for 1-3 min/speed 4 to separate*.

Once separated, strain buttermilk through the basket carefully. Remove Butterfly.
Place water into mixing bowl with separated butter and mix for 5-10 sec/speed 4.
Strain liquid again through basket and squeeze solids with your hand to extract all remaning liquid.
Once butter is ready, add garlic and herbs and mix for 30 sec/speed 4.
*The separating process takes between 1 and 3 minutes depending on the freshness of the cream.

Bread Method

Pre-heat oven to 180°C.
Place all ingredients into mixing bowl and mix for 5 sec/speed 7 to combine.
With dial set to knead, knead for 2 min
Let dough rise for 30 minutes or until doubled in size.
Roll onto ThermoMat into large rectangle and spread herb butter over dough.
If necessary, sprinkle dough with flour first to prevent butter from sliding off.
With a butter knife, cut 3-4cm wide strips. Fold each dough strip in a concertina pattern and place cut side up in a 26cm springform tin until all the strips are pressed in together.
Bake for approximately 40-45 minutes. Serve hot.

If not using a thermomix you can use a basic bread dough recipe with a herb and garlic butter

 Cauliflower and cheese soup
1 clove garlic
1 onion
tsp oil
½ cauliflower
½  tablespoon TM veg stock paste
600 ml water
3 sprigs tarragon
100 grams cheddar cheese
salt and pepper

TM Directions
Put peeled onion and garlic in the bowl and chop 5seconds/ spped 5 . add oil  and cook 100/2 minutes/ speed stir and cauliflower, stock, water and cook 15minutes/ spped 1/ 100 C. add tarragon and cheese blend 1 minute slowly good from speed 1 to 10.

Stove top Directions.
Peel and chop onion and garlic fry in a heavy based pot over a medium heat with the oil for 2 minutes. Add water, stock cauliflower and simmer for abou 15 minutes, stirring reglarly. Add tarragona and cheese and puree

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Gnocchi in a brown butter and sage sauce- from the Bream Creek Farmers Market cookbook

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Serves 4 as an entree

Gnocchi
500 g Kennebec potatoes
1/2 teaspoon nutmeg
2 eggs
Salt and pepper
1 cup flour

Brown Butter Sauce
3 tablespoons butter
2 tablespoons garlic
2 tablespoons sage
Salt and pepper
2 cups baby spinach leaves
100 g parmesan

For the gnocchi: Peel and dice the potatoes into 2cm dice. Place into a medium sized saucepan, cover with water, bring to the boil and simmer for about 18 minutes or until the potatoes are cooked.  Drain well and cool slightly.  While the potatoes are still warm, mash well then mix in the eggs, nutmeg, salt, pepper and flour.  The quantity of flour required may be slightly more or less depending on the potatoes.   Aim for a soft, slightly sticky dough.  To roll the gnocchi, take tablespoon sized pieces of dough, roll into a ball and flatten slightly with the back of a fork.

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Bring a large saucepan of salted water to the boil, and carefully place the gnocchi into the saucepan. Bring the water back to a simmer and cook for about 4 minutes, or until they float to the surface.  Check that the gnocchi are cooked through before removing and drain.

For the sauce: Heat a heavy based saucepan over a medium heat and add the butter.  Cook until it starts to froth. Add the crushed garlic and sauté for one minute.  Add the sage and sauté for a further minute.  Toss the gnocchi and spinach through the butter, season with salt and pepper and serve topped with shaved parmesan.

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Blueberry Muffins
1 and ½ cup Self raising flour
1/3 cup rolled oats
3 eggs
¾ cup brown sugar
½ cup milk
1 tablespoon butter
180 grams blueberries
Put oven on 180 C

Melt butter and mix all ingredients together well but don’t over mix. Put into muffin cases and bake about 20 minutes until golden and cooked through

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garlic and rosemary pizza bread, cream of cauliflower soup, meatballs and handmade fettuccini and banana Muffins

Here are the recipes form the first mini chefs from Friday the 2/8/2013.

Menu
cream of cauliflower soup
garlic and rosemary pizza bread
meatballs with handmade fettuccini
banana muffins

Mini chefs at Eaglehawk neck Hall recipes from Friday

Garlic and rosemary pizza bread

(I have used the Recipe from the thermomix everyday cookbook so I can practice)
500 grams flour
1 teaspoon salt
2 teaspoon yeast
300 ml water
2 cloves garlic
2 sprigs rosemary

Mix flour, salt, yeast and water in a bowl and knead well until it forms a smooth ball, 10 -15 minutes. Leave to rise. Then flatten into thin rounds and sprinkle with olive oil, sea salt and crushed garlic and rosemary. Bake in a 200 C oven for about 15 minutes.

TM directions
crush garlic and rosemary in the TM
blend on speed 7 for 7 seconds. Knead for 2 minutes. Cover in a warm spot and rise. Flatten and drizzle with oil sprinkle with garlic, rosemary and sea salt. Bake in a 200 C oven for about 15 minutes

Cauliflower soup
1 cauliflower
1 brown onion
2 cloves garlic
500 ml stock
100 ml cream
2 tablespoons tarragon
salt and pepper

Stove top directions

Peel and dice garlic and onion and fry in the oil, add cauliflower and stock and bring to the boil and simmer for 15 minutes, add tarragon and cream and puree. Season with salt and pepper and serve

TM directions
peel garlic and onion put in mixing bowl and blend on speed 7 for 3 seconds.  Cook on 100 for 2 minutes. Add cauliflower stock and tarragon cook at 100 C for 15 minutes speed one reverse. Add cream and puree on speed 10 40 seconds season with salt and pepper and serve.

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Meat balls and fettuccini

steph pasta Thanks for the photo Joanne Curran

Fettuccini
2 cups flour
3 eggs

1 tablespoon oil

Meatballs
500 grams mince
1 egg
½ onion
2 cloves garlic
3 slices bread
salt and pepper
teaspoon basil
teaspoon oregano
teaspoon ground fennel

Tomato sauce
1 onion
2 cloves garlic
1 tablespoon olive oil
1 tablespoon basil
1 tablespoon oregano
400 grams crushed tomatoes

To make the tomato sauce, dice onion and crush garlic and sauté for I minute and herbs and tomato and simmer for 20 minutes.

TM: put peeled onion and garlic in the mixing bowl and blend 4 seconds on speed 7. Add oil sauté reverse speed 1, 100 C 2 minutes, add herbs and tomato and cook 100 C reverse, speed 1, and 15 minutes.

To make the pasta mix eggs and flour together well. Or in TM blend speed 7 for 30 seconds.

Roll through the pasta maker to number 6 and cut into fettuccini. Just prior to serving cook in boiling water for 2 minutes.

To make the meatballs, in the TM or blender blend the bread until fine crumbs. Finely chop onion and crush garlic and mix all ingredients together well. Roll in to balls about 3 cm in diameter. Heat the oil in a heavy based pan and cook the meatballs in the oil over a low heat with a lid on, about 15 minutes or until cooked add sauce and serve topped with parmesan or cheddar cheese.

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Banana Muffins

1 ½ cups self-raising flour
1/3 cup rolled oats
3 eggs
¾ cup brown sugar
¾ cup yogurt
1 tablespoon oil
2 mashed bananas

Mix all ingredients together well and put into muffin cases filling 2/3 bake for about 15 minutes at180 C.

Bread, grissini, pizza dough & sundried tomato, rosemary, fetta and garlic dinner rolls

DPP_178

This recipe is suitable for a domestic bread maker. Otherwise it can be mixed and kneaded by hand. It will make one loaf or 12 dinner rolls. Or can be used as pizza dough or grissini

3 ½ cups plain flour (wholemeal or white or ½ and ½)
1 teaspoon salt
½ teaspoon sugar
1 teaspoon dry yeast
1 teaspoon bread improver
1 tablespoon semolina
20 ml milk
20 ml oil
320 ml luke warm water

If using bread maker put all ingredients in and use basic setting it will take about 3 hrs

Otherwise, mix all dry ingredients together and add wet ingredients. Knead until a nice smooth dough this will take about approx 20 minutes. Cover with plastic wrap and leave to let rise in warm position until it has doubled its size. Knock back and knead for 2 minutes until tight again.

Portion and shape as required or roll into loaf tin and let rise in warm position until it is. has grown a third of its size again.

Bake at 200 degrees C for 15- 20 minutes for dinner rolls or 25 min for a loaf, or until golden brown and crisp

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Grissini
working quickly so they don’t start to rise, roll  tablespoon size pieces into long thin sticks and bake at 200 degrees C for about 15 minutes until golden and crisp. Great with soup or for kids snacks.

This dough recipe makes four large pizzas, brush a teaspoon of oil on a tray and roll bread dough out thin and put on the tray and leave to rest for about 10 minutes. Top with your favourite toppings and bake immediately in a 200 degree C oven for about 15 minutes or until cooked through.

To make dinner rolls: portion into the 12 pieces, roll out thin and then roll up like a sausage,  here I have added a garlic, rosemary, fetta and sundried tomatoes for extra flavour, leave them to rise for about 15 minutes or until they have grown a third of their size again, and bake in a  200 degree C oven.

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!