Home baked bread
Is there anything better than fresh, home baked bread? This is another of Dad’s recipes that we all love. I also made bread rolls out of the same batch as I only have 1 bread tin.
1/2 teaspoon sugar
380ml warm water
2 tablespoons dried yeast
600g bread flour
1 heaped teaspoon salt
1 heaped teaspoon bread improver
1 teaspoon milk powder
2 tablespoons canola oil
Mix together the sugar, water and yeast in a jug. Set aside for 10mins. Yeast mixture should be frothy after 10mins. Place all the remaining ingredients in a large bowl. Add the yeast mixture and mix to form a dough. Turn dough out onto a floured board and knead until dough springs back and is no longer sticky – this usually takes up to 10mins. Place the dough into an oiled bowl and cover with a teatowel. Set aside in a warm spot to rise for 1hour. The dough should double in size. Punch down the dough and knead again smooth. Divide dough in half and form a log. Place dough in a greased, floured bread tin. Set aside to rise for another half an hour. Spray dough liberally with water and place in a preheated oven at 220*C for 30mins. If making bread rolls, bake for 15mins.
Note – Bread improver can usually be found at the supermarket. If you can’t, you can substitute it with soy flour.
My Dad used to make these as a special treat every so often when we were kids and they rarely lasted overnight. They are delicious… And very simple to make.
Add peeled prawns to a jar with equal amounts water and vinegar (enough to cover the prawns). Only add salt if the prawns are not already salty enough. Pop a lid on the jar and place in the fridge overnight. You should leave them in the jar to pickle for at least a day before eating them. I usually just eat a few straight out of the jar, but they are delicious in sandwiches.
One of my favourite meals is risotto. It’s easy and versatile, and a great way to use up leftover meat and veg…
I used leftover roast lamb from the freezer and freshly roasted beetroots straight from dad’s garden. I diced the beetroots and roasted them with some olive oil, balsamic vinegar and mixed herbs. You can use the canned variety for convenience…
Roasted beetroot and lamb risotto
Olive oil and butter
1 cup arborio rice
1 onion, diced
2-3 cloves garlic, chopped finely
1 litre chicken stock (homemade if you’ve got it!), heated
Lamb and roasted beetroot
Heat the oil and butter in a large saucepan over medium heat. Add the onion and garlic and cook for a minute or so. Add the rice and cook, stirring until the rice starts to “pop”. Add roughly 1/3 cup of stock and mix through. Once most of this stock is absorbed, add more stock. Once all the stock has been added, add the beetroot and lamb and stir through. Add Parmesan cheese to your taste. I love lots! Serve with more Parmesan!
Very very tasty, and freezes well.