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Onion Jam Spelt Bread Rolls

Thursday, February 08, 2018

These chewy yet soft golden dinner rolls are filled with a homemade onion walnut jam. They smell incredibly delicious and make the perfect accompaniment to a bowl of steaming hot soup or a hearty stew on a cold winter day.

7 g Dried yeast
2 tsp Coconut sugar
160 ml Buttermilk (or water), lukewarm
200 g Spelt bread flour
100 g Whole spelt flour
1/3 tsp Sea salt
2 tbsp Olive oil
180 g Onion jam, homemade or storebought
1 Egg, lightly beaten

Place yeast, sugar and warm buttermilk or water in a jug. Set aside in a warm place for 10 minutes or until frothy.
Add bread and whole spelt flour into a large mixing bowl. Stir in salt, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic.
Place in a large, lightly greased bowl. Cover with a damp kitchen towel and set aside in a warm place for 1 hour or until doubled in size.
Using your fist, punch dough down. Turn onto a lightly floured surface and knead for 2 minutes or until smooth. Divide dough into 6 even portions. Roll each portion into a ball. Place on lightly floured oven tray. Set aside for 10 minutes to rise.
Meanwhile preheat the oven to 200C/400F. Grease one maxi muffin tray well with olive oil. Roll each portion of dough into an oval. Slice the dough 6 times all the way to the center of the dough. So you have 6 strips at the bottom. Place 30 grams of onion jam on upper side of the dough, then roll up to seal the filling. Coil the length of dough roll into a snail shape and place in the prepared muffin tray. Repeat with the remaining dough portions.
Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size. Brush the top with egg. Bake for about 20 minutes. Turn rolls onto a wire rack to cool. Serve at room temperature.

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Blood Orange and Fennel Salad with Bacon Bits and Macadamia

Thursday, February 01, 2018

Refreshingly crunchy Romaine lettuce leaves, sweet tangy blood oranges, and fennel bulb with its unique mildly licorice-like flavour are topped with honey roasted macadamia nuts and crispy bacon bits, then dressed with black cumin oil and lemon juice.

4 Blood oranges
1 Fennel bulb, fronds reserved, trimmed, thinly sliced
50 g Bacon, finely diced
2 Baby romaine salad, separated
150 g Honey roasted macadamia nuts
1 tbsp Black cumin oil
1 tbsp Freshly squeezed lemon juice
Salt and pepper to taste

Peel and cut blood oranges into rounds or wedges. Set aside.
Strip the fronds from the stalks and finely slice the fennel bulb lengthways. Reserve the fronds for the garnish.
In a heavy large non-stick skillet, cook the bacon over medium-high heat for about 10 minutes, or until crisp and golden brown. Transfer the bacon to a plate lined with paper towels and cool slightly.
Separate the romaine salad leaves and arrange them in a serving platter. Scatter the fennel slices and top with blood orange, bacon bits and macadamia nuts.
Drizzle over the black cumin oil and lemon juice, then season. Garnish with the reserved fronds and serve.

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Harissa Carrot Ribbon Salad with Roquefort

Thursday, January 25, 2018

Create an amazing side dish with this simple carrot salad with blue cheese and fresh herbs. A simple vegetable peeler turns carrots into beautifully thin ribbons, then marinated in a hot, garlicky, lemony and mildly sweet dressing. Try it with roasted chicken, fish or even tofu if you prefer a meatless meal.

750 g Carrots, peeled into ribbons
2 tbsp Olive oil
50 g Harissa paste (homemade or storebought)
2 Garlic cloves, minced
Juice and zest of 1 organic lemon
1 tbsp Maple syrup
Sea salt to taste
Fresh herbs chopped
120 g Roquefort

With a vegetable peeler, thinly slice the carrots into long ribbons and place into a bowl.
Heat the olive oil in a small skillet. Add in the Harissa and minced garlic. Stir until fragrant. Add the lemon juice, maple syrup and salt and fry for another minute.
Pour the Harissa mixture over the carrots and toss well. Add the chopped herbs and Roquefort cheese. Allow to stand for 30 minutes and serve.