Scrolls

This week at The Weekly Feast HQ we are babysitting my littlest niece and nephew for a couple of days. Tuesday was a rainy and miserable day (so please excuse the terrible quality of this week's photos!) and Mr 4 was desperate to get outside and play. His attention span was wavering, being stuck inside. Lego had lost its excitement, we had already watched a movie, and he was just getting plain restless. So while Miss 17mths was having her nap I decided it was the perfect time to do some baking with Mr 4.

Scrolls are a perfect recipe to bake with kids who have a short attention span. They are super easy and are made up of several quick steps with breaks in between. They are also super versatile and make a great lunch box item for school or work and freeze really well. Today we chose to make 'pizza' scrolls using things we had in the fridge.



Mr 4 was quite excited to measure out the ingredients and feel the dough once it was mixed, but I think he was sceptical when I told him we were going to leave the dough to rest and that it was going to get bigger. So when I brought the dough out half an hour later he was quite impressed to see how big it was! He was very excited about the whole baking experience, until the scrolls came out of the over when, in true 4 year old style, he decided he didn't even want to try them. Oh well, more for the rest of us I say!



This week's tips and hints:
* As I said these are great for using whatever you have in the fridge. Today we used ham, cheese and tomato sauce but the possible fillings are as limitless as your imagination.
* I used my Thermo-style mixer, Dorris, to mix the dough which made the whole experience even easier, but you can easily make the dough by hand.
* I find it's a good idea to lightly oil the bowl you plan to prove your dough in the help stop it from sticking.

Enjoy! Xxx

Scrolls




Serves: 10 -12
Prep time: 50 minutes
Cooking time: 20 minutes

Ingredients

310g (1 1/3 cups) warm water
1 sachet of dried yeast
1 tsp salt
1 tsp sugar
510g (3 1/2 cups) plain flour
30g (3 tbls) extra virgin olive oil

desired fillings, eg ham, cheese, tomato sauce

Method

Thermo-style mixer Dough Method
Add water, yeast, salt, sugar, oil and flour to bowl.
Mix on speed 6 for 12 seconds.
Mix on knead for 1.5 minutes.
Place dough into a lightly oiled bowl, cover with a clean tea towel and place in a warm spot. Allow to prove for 30 minutes.

Normal Dough Method
Place water, yeast, salt, sugar, oil and flour in a bowl.
Mix with a spoon until just combined.
Use your hands to form a ball and knead for 10 minutes.
Place dough into a lightly oiled bowl, cover with a clean tea towel and place in a warm spot. Allow to prove for 30 minutes.

While the dough is proving, prepare your filling.

Once dough has finished proving, turn out onto bench and punch down.
Form a ball again and then roll dough out to form a large rectangle (it doesn't matter if it's a bit wonky).
Evenly cover the dough with your desired fillings.
Starting from one side, roll up your dough until you reach the end and it forms a roll.
Using a knife (a bread knife will do) cut your roll into even sections and place on a baking paper lined tray.
Place the scrolls in a warm spot and allow to prove for another 15 - 20 minutes.

Once the scrolls have proved, place the tray in a cold oven.
Set oven to 180°c - 190°c and cook for 15 - 20 minutes until scrolls are golden.

Remove from the oven and allow to cool slightly before serving.

Savoury Muffin Recipe

Last week I mentioned my love of kitchen gadgets. This extends from things like strawberry hullers through to gadgets like the Thermomix. I've been to several demos and I drool over a friend's machine everytime I visit. I even borrowed one for a week and loved every second of it. Unfortunately $2000 for a kitchen machine simply isn't in my budget at the moment, no matter how much I love it. Lucky for me I got given the next best thing for my birthday this year! A Kogan Thermoblend. There are several key differences from the Thermomix, including being belt driven, not having a reverse function and lacking in built scales. All that aside I love this machine. It is perfect until that mythical day when I can afford the real deal. Now like all members of the family she needed a name. Many of my possessions have names. My car is called Luna, my sewing machine is Betty. After much deliberation I settled on Dorris for the Thermoblend. So I would like to officially welcome Dorris to the family!

This week I decided to make some savoury muffins to use up leftovers from the fridge. I love muffins. Savoury, sweet it doesn't matter. Savoury muffins are a fabulous way to use up leftovers and create a healthy snack that you can eat on the go. I couldn't find my usual recipe and I wanted to try out Dorris so I decided to trial my own recipe. The great thing about this recipe is that you can mix it up by using the base batter, which stays the same, and add whatever extra ingredients you want or have on hand. These are great warm with a little butter. Delicious!

Savoury Muffins

Ingredients
Batter
2 cups SR flour (I used wholemeal)
1 tsp baking powder
2 eggs
3/4 cup milk
125g butter
1 tsp salt
pepper to taste

Extras
200g cheese
1/2 red onion
handful sundried tomatoes
thyme

Method
Pre-heat oven to 180°C. Grease or line 12 whole muffin pan.
Place cubed cheese into bowl. Grate on for 30 seconds on speed 6. Set aside.
Place onion in bowl. Process for 10 seconds on speed 6. Set aside.
Place butter in bowl. Melt for 2 minutes on speed 4 at 60°C.
Add the rest of batter ingredients. Mix for 30 seconds on speed 6.
Scrape down sides of bowl.
Add cheese, onion, sundried tomato and thyme. Mix for 5 seconds on speed 5.
Give a quick mix with spatula to ensure extras are evenly mixed.
Spoon, evenly, into muffin pan.
Bake for 20 to 25 minutes until golden and skewer inserted comes out clean.

n.b. This recipe is for use in a thermo-style appliance. You could simply grate, chop, melt and mix the ingredients by hand.

My muffins simply used leftovers I had in the fridge. I think they would be super tasty with creamed corn, cheese and ham. Or maybe just a vege muffin with zucchini, carrot, mushrooms, peas, corn or anything really!

Thanks for stopping by. If you try out the recipe please let me know what you think and I would love to hear what ingredient combination you try!
Xxx