Welcome to my kitchen…What’s been cooking this week…Honestly, anything which is quick and easy…Songkram passed without incidence it seemed everyone abided by the guidelines…The kids were happy in the pool with water balloons, orbeez and guns to fire those little balls of gel but they had fun… lots of laughter…
BBQ sauce leftovers to good to waste but we coated some salmon just to try it…My taste tester Aston gave it the thumbs up…It was quick and easy to do…
I just marinated the salmon for about 15 mins in the BBQ sauce and then cooked in foil for 10 mins..brushed with a little more and served on rice…Done! It was just right for a light lunch if you want something a little more substantial add some steamed veggies
Bread making again in the form of bread rolls…There is also nothing quite like the smell of bread baking…
Aston was happy to brush the tops as he loves helping in the kitchen…
Made using Olive Oil. These rolls were nice, soft and had a good texture but I still haven’t mastered the crusty top type yet…lol… they were also nice toasted.
• 1 1/2 lbs Unbleached Bread Flour
• 1 tbsp of instant yeast
• 3/4 cup of Olive oil
• 1 tbsp of coarse salt
• 2 cups of warm water
• 2/3 tbsp of chopped rosemary(optional)
- Combine water, flour, yeast, salt, rosemary(if using) and olive oil mix together you will now have a sticky dough.
- If the dough is really too sticky then add a bit more flour.
- Lightly grease a bowl with olive oil and turn the dough in a bowl to coat with oil. Cover the bowl with plastic wrap and leave to rise approx 60-90 minutes here it is more like 15-20 but it all depends on where you live and your heat and humidity.
- When the dough has risen turn it onto a lightly floured surface and divide the dough into 16 pieces.
- Shape the pieces into a smooth round and place on a baking sheet lined with cooking parchment leaving a 2-inch gap between each roll.
- Leave to rise for another 30 minutes.
- Heat your oven to 450F/230C
- Sprinkle the top of the rolls with a little sea salt.
- Bake for 25 to 30 minutes or until tops of rolls are golden brown.
- Cool on a wire rack, they are now ready to eat. So yummy slightly warm with proper butter.
Now that was easy, wasn’t it?
A short post today …I will make up for it next time…xxx
Thank you for reading this post…Please stay safe and follow whatever guidelines you have been asked to do …we have had no new cases here for 14 days so some things may be relaxed a little here but I have had this COVID-19 land on my doorstep this week..reality hit…back in the UK…Please stay safe if you go out mask and gloves and keep your distance …Be well xxx
About Carol Taylor:
Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.
I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.
Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.
Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
Thank you once again for reading this post I hope you all are having a great week…Be well and stay safe xx