delphi: (Default)
[personal profile] delphi
I had a hankering for rolls and came across this recipe: http://annesfood.blogspot.com/2007/02/breakfast-rolls.html

As promised, they were easy to make and came out absolutely delicious. I halved the recipe to a dozen without any problems; and if you're like me and aren't able to get fresh yeast, here's a useful conversion chart that helped me figure out how much dry active yeast to use.

Copied:

makes about 24

50 g fresh yeast
50 g butter
500 ml milk
2 tsp salt
775 g flour (regular, white)

To glaze:
1 egg
poppy seeds (optional)

Melt the butter and add the milk. Heat this mixture until tepid. (About the same temperature as your finger.) Crumble the yeast into a bowl, and add some of the liquid. Stir until yeast is dissolved, then add the rest of the liquid, the salt and the flour.

Work until you have a smooth dough that doesn't stick to the bowl. Leave to rest for 15 minutes.

Divide the dough into equal sized pieces - I weighed mine, and found 50 g to be about the right size. Roll each piece into a smooth ball. Cut a cross in the top of each one, and place on a lined baking sheet. Cover with a towel and leave to rise for about an hour.

Preheat the oven to 250°C. To glaze, beat an egg with a few drops of water, and brush the buns, using care so they don't deflate. Top with poppy seeds and sea salt if you want to. Bake for 7-8 minutes, until just lightly golden.
cathouse_mary: (Default)
[personal profile] cathouse_mary
The freezer's packed, and the vegetable drawer needs some room made, and so I present...

Fridge Cleaner Ham-n-Bean Soup:

1 pound dried beans - soaked, washed, and picked
2 tablespoons olive oil
1 head chopped garlic
1 small white onion, chopped
1 cup carrots with skin on, sliced thin
1 cup of celery, sliced thin
1 large, meaty ham bone
2 quarts of liquid - I used 1 quart of chicken stock and 1 quart of vegetable stock.
2 tablespoons of coarse-ground prepared mustard
Bay leaves (I used three small ones)
1 cup diced potato - optional

In a heavy-bottomed stockpot, heat two tablespoons of olive oil and add the garlic, onion, celery and carrots and cook, stirring constantly until the onion is translucent. Add the ham bone, beans, mustard and bay leaves, bring to a boil, then reduce the heat and simmer until the beans are tender and the meat is falling off the ham bone. If you're adding the potato, do it about 45 minutes after you start the simmer.

If you need to add more liquid, try using a flavorful ale or porter, it's delish!

Remove the bone, chop the meat and add it back to the soup, then serve.

I'm serving this with my favorite bread recipe - from the New York Times and never-ever-fails:

OMNOMNOMNOM )
cathouse_mary: (Default)
[personal profile] cathouse_mary
Made only when it's cranberry sauce season.

Holiday French Toast

Three slices whole-grain firm-textured cinnamon raisin bread - http://www.foodforlife.com has my favorite.
Two eggs, beaten with two tablespoons eggnog - a smidge of alcohol is optional.
Butter
Favorite cranberry sauce

You all know how to make French toast. Enjoy! :)

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