Bread making again in the form of bread rolls…There is also nothing quite like the smell of bread baking…
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…my little helper was happy to brush the tops of the rolls as he loves helping in the kitchen…
Bake for 25 to 30 minutes or until the tops of the 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?
Food waste…is a big problem worldwide and one that needs to be tackled once and for all by all of us it is mostly households and restaurants who create the most food waste with manufacturers a close third …my dream is to know that no one goes to bed hungry and wakes up hungry…This podcast is part of an ongoing series that I have been publishing and today the subject is waste…
Strawberries…There is nothing like nice ripe strawberries in season…if they are fully ripe you don’t even need sugar they are just lovely to eat on their own…our strawberry season has finished but for some of you your strawberry season is June…
Don’t forget to keep the strawberry stems on when you wash them as it stops the water from spoiling those beautiful strawberries…and then I compost the strawberry stems…that is until I received an email from Tori who writes beautiful children’s stories her email came with a link on “What to do with Leftover Strawberry Stems”…but who knew that they were both edible and nutritious plus you can make tea from them, a simple syrup, add them to your smoothie and it doesn’t stop there to read this very informative post please click this link…Thank you Tori for sending me this link …I love the idea of a strawberry stem powder…you can use it to add flavour to cupcakes, muffins, and cakes….how cool is that and I never knew …its great when you learn something new…
Cookware…the subject of cookware came up the other week between me and Aston…I was educating him on how to wash my new pans, a nice frypan, a griddle pan and a pancake pan…the subject of the cost came up and he asked me why I didn’t buy cheaper ones…my mother always taught me never to skimp on cookware as it then lasted basically forever…my pans have travelled with me and are still bright and shiny inside and out even after clumsy clutz here burning things in them on a few occasions…hubby to the rescue…
My mother taught me to choose cookware and utensils that stand the test of time and won’t have to be thrown away with your leftover casserole. That means you gotta ditch the Teflon…
Thank you for joining me today in my Green Kitchen I am off on my travels tomorrow morning early… the destination is the Uk…I have scheduled posts ahead and I will be popping in and out but I may not leave a comment but just a like …xx