Tag Archives: bread

Vegemite and Cheese Scrolls

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Another family favourite using the Australian essential ingredient, Vegemite!

If you can’t get ahold of Vegemite, or would rather not use it, Marmite works too or omit completely and just add 2 teaspoons of salt to the dough.

Great as an alternative to a sandwich or as a party savoury these also freeze well so I make a big batch and then pop them into lunch boxes in the morning.

Makes 24 scrolls.

Ingredients

500g plain flour

2 x 7g sachet yeast

40g butter, melted

1 tablespoon vegemite or marmite

300mls warm water

400g Cheddar cheese, grated

50g Parmesan, grated finely

butter to spread

Method

In a large bowl, combine the flour and yeast.

Make a well in the centre and pour in the butter, water and the spoonful of Vegemite.

Mix with a fork and once it’s coming together pour onto a floured work surface and knead for 5 mins.

Return to the bowl and cover with a moist tea towel. Let rest, somewhere warm for 1 hour.

After an hour, lightly knead the dough and roll out into roughly a 30x80cm rectangle.

Brush with a little softened butter and sprinkle all over with both cheeses.

Gently roll towards yourself on the longer edge until you have a long sausage.

Cut into rings, around 3-4cm thick, place on a baking sheet, cut side down and continue until all the dough is cut and ready to be baked.

Cover again with the tea towel for 30mins.

Preheat the oven to 210 degrees Centigrade.

Bake the scrolls for 20-25mins until golden brown.

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Bruschetta with Fresh Tomatoes, Basil and Garlic

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This is one of our favourite quick dinners with tomatoes and basil picked fresh from the garden if the chooks haven’t helped themselves!

For the gluten free option I just cook up some polenta, top with a few dollops of pesto, recipe in the blog, and then add a few spoonfuls of the tomato and basil mixture, delicious.

Serves 4.

Ingredients

8 thick slices ciabatta bread

2 teaspoons olive oil

2 cloves garlic, peeled but whole

8-10 medium tomatoes, deseeded and diced

12 large basil leaves, torn

salt and pepper

Method

Preheat the oven to 200degrees Centigrade.

In a bowl combine the tomatoes and basil with a little salt and pepper.

Take each slice of bread and drizzle a little olive oil over each side and pop onto a baking sheet.

Once the oven is up to temperature put the baking sheet in and bake for 10-15mins until the bread is crispy and golden.

Take a garlic clove and rub lightly all over the top side of the bread, place onto your serving plate. Repeat with the other slices of toast.

Top with the tomato mixture and a little freshly ground pepper, serve immediately.

 

 

Spaceman Eggs

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This isn’t really a recipe!

When the boys have gone through fussy stages with eggs, these eggs have always remained popular.

Ingredients

1 egg

1 slice of bread

Method

Preheat a non stick frying pan and the grill.

Using a gingerbread man or lady cutter, cut out the centre of the bread, making sure the crusts are still intact.

Put the cut bread and figure into the frying pan.

Crack an egg gently and pour the egg white into the hole in the bread, starting at the bottom.

Pour the yolk into the head area to create the helmet.

Fry until the white is beginning to become opaque, then, pop under the grill just long enough for the white to solidify but the yolk to remain runny.

Use  the toast man to dip into the spaceman’s helmet!