Tuesday, 17 April 2012

Dinner Rolls and Pumpkin Soup

Bread Rolls

1/2  tsp. dried yeast
about 2/3 cups warm water
1/2 tsp. sugar
1/2 cup plain flour
half tsp. salt
1 1/2 tsp. oil

Combine yeast, a few teaspoons of warm water, and the sugar in a small bowl.  Set aside for 10 minutes, or until the mixture is frothy.
Whisk together flour and salt.
Add oil to yeast mixture, make a well in the centre of the flour and pour in the yeast mixture.  Add half of the warm water and mix.  Add enough of the remaining water if required, to make a soft but non sticky dough.  Knead the dough for 5 minutes or until smooth.
Place the dough in an oiled bowl, cover with plastic wrap, and leave in a warm  place for one hour or until doubled in size.
Punch down the dough and divide into 4 balls and shape them on a floured board, then arrange them fairly close on a lightly oiled dish.
Allow the rolls to rise again for about 30 minutes.  Spray with water and bake in a 220' oven for about 30 minutes or until golden brown.
Eat straight from the oven.

Pumpkin Soup

500g of butternut pumpkin
1 carrot, peeled and sliced
1 onion, diced
1/2 cup water
1 1/2 cup veggie stock
1 Tbsp. butter
1 Tbsp. flour
1 tsp. dried basil
1/2 tsp. nutmeg
1/2 cup cream
Salt & pepper

Combine pumpkin, onion, carrot, water and stock in a pan and cook over a high heat until boiling.  Cover and cook until boiling.  Cover and cook until liquid is simmering and veggies are thoroughly cooked.
Drain, but keep liquid.
Puree veggies in a blender, set aside.  Melt butter in a pot, stir in flour and cook for 1 minute, stir in liquid and cook until boiling and thickened.
Add veggie puree, salt, pepper and nutmeg and cook until heated through.  Sir in cream.


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