April 11, 2017
No Knead Easter Hot Cross Buns
Description
No Knead Easter Hot Cross Buns.
Ingredients
- FOR THE BUNS:
- ¼ cups Warm Water
- 3 teaspoons Dry Yeast
- 1 cup Milk
- ¼ cups Butter
- 2 Eggs, Lightly Beaten
- 5 cups White Bread Flour
- 1 teaspoon Salt
- 3 teaspoons Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- 2 teaspoons Mixed Spice
- 1 teaspoon Ground Ginger
- 2-½ Tablespoons Caster Sugar
- 1 cup Sultanas Or Raisins
- FOR THE CROSSES:
- 2 Tablespoons (heaped) Plain Flour
- 6 Tablespoons Water
- FOR THE GLAZE:
- 1 Tablespoon Honey
Preparation
Grease a baking tray with butter.
Place very warm water in a measuring cup and sprinkle in the yeast, stirring until the yeast dissolves. Set aside.
Heat milk in the microwave until hot (not boiling), then add butter and stir until butter melts. Let it cool a little and then add eggs and stir in.
Sieve the flour into a large bowl. Mix in the salt, cinnamon, nutmeg, mixed spice, ginger, sugar and sultanas or raisins. Make a well in the centre and pour in the yeast mixture and the butter mixture. Mix with a metal fork until a soft dough forms, it pulls away from the sides of the bowl, and is still a little sticky but you can form it into a rough ball with your hands. If it’s too sticky, add a little more flour until you are happy with the consistency, being careful not to make it too dry.
Place in a greased mixing bowl with a damp cloth over the top and leave to rise until it doubles in size, about 30 minutes. This can differ depending on your room temperature; if it is cold where you are, place the dough in the microwave with a cup of boiling water next to the bowl to help it along.
Once dough has doubled in size, on a lightly floured surface, divide dough into 15 equal pieces. Preheat oven to 200°C (400ºF).
Roll the dough pieces into balls with your hands and evenly space out on the baking tray. Cover again with a damp cloth and let the buns rise until they double in size, about 40 minutes.
For the crosses, mix plain flour and water until you have a thick paste. Gently pat down the buns with your hands. Using a spoon or a piping bag filled with the paste, carefully draw a cross onto each bun.
Bake for about 15 minutes or until rolls are golden brown. Brush with honey and transfer onto a wire rack to cool.
Grilled Ratatouille Foil-Packets
Description
It’s finally time to dust off the grill! These Grilled Ratatouille Foil-Packets are the perfect side dish to steaks, chicken or fish.
Ingredients
- ⅓ cups Olive Oil
- 2 cloves Garlic, Minced
- ¼ teaspoons Dried Oregano
- ¼ teaspoons Dried Thyme
- ¼ teaspoons Fennel Seeds
- ¾ teaspoons Salt
- 1 Medium Eggplant, Cut Into 1/2-inch Slices
- 1 Onion, Sliced Thin
- 1 Small Zucchini, Sliced Thin
- ¾ pounds Small Roma Tomatoes, Sliced
- 1 Red Bell Pepper, chopped
- ½ cups Shredded Fresh Basil Leaves
Preparation
Whisk together olive oil, minced garlic, dried oregano, dried thyme, fennel seeds, and salt in a small bowl.
Cut four 12×18 inch sheets, enough to wrap the veggies, of heavy duty foil. Layer the vegetables on the center of each aluminum foil square. Start with the eggplant, then the onion, zucchini, tomato, and bell pepper.
Pour the olive oil mixture over top of the veggies and top with fresh basil. Seal the edges of the foil to make packets.
Preheat grill to medium heat and place on the foil packets seam side up. Close grill and __cook for 15 minutes. Carefully open packets and serve.