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.
This is the ‘warm spot’ steph picked for the dough to rise! she cracks me up!
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)
Stephanie has rolled the dough out into a large square (kind of??!) and spreads butter over 2/3rds
then vegemite over the same 2/3 rds (?) and sprinkle with some grated cheese
Steph loves cutting!
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!
I was lucky enough to be given a heap of rhubarb this week, I chopped it all into about 1 cm dice and stewed it and froze it in about 500 gram portions ready to defrost to make a quick pie, brulee or crumble when I need one.
I mixed about 300 grams with 4 stewed pears to make a pear and rhubarb crumble, using the apple crumble recipe from my book, The Real Food for kids cookbook.
Then today we made this rhubarb cream brulee, this was a very popular dish at my restaurant The Mussel Boys a few years back. My blow torch blew up in my hand when I tried to caramelize the top so this is s a bit pale but still very tasty.
Rhubarb Crème brulee
200 grams rhubarb
40 grams sugar (optional as the custard is also sweet)
1 cup cream
1 cup milk
1/3 cup sugar
vanilla bean split
Turn oven on to 150C
Stew the rhubarb by cutting into about 1cm pieces add a few tablespoons of water and the sugar in a small pot and simmer until soft.
Put the milk and cream in a heavy based pot, split the vanilla bean and scrap into the milk and cream and bring to a gentle simmer. Remove from heat
Beat the eggs and the sugar in a large bowl until creamy and beat in the hot milk and cream. Beat well.
Put the rhubarb at the base of the brulee mould you want to use, 6 small or one large, and pour the cream and milk mix on top.
Put the moulds into a water bath in a roasting tray the water should come at least2/3 of the way up the sides of the moulds bake for about 30 minutes at 150 C or until set and cooked.
Cool. Sprinkle with sugar and caramelize the sugar with a blow torch and serve
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!