1 Hour Hamburger Buns (or dinner rolls)

This recipe came about when we were in week 3 of the stay at home order due to CoVid19. My son wanted hamburgers and fries but my husband doesn’t want us to go out at all. We do not have hamburger buns and I had been reading that bread is almost always out of stock all over our town’s grocery store.

Lucky I know how to make bread. So I decided to make hamburger and fries from scratch…the bread, the patties, and the fries. I added additional yeast to make the dough rise faster as it was already late in the afternoon. The bread worked out really good so here I am sharing it with you. I promise it will be easy and fast to make these burger buns and that they taste great! A lot of work to make everything from scratch yes, but I feel truly blessed to be able to make it.

Now, with the COVID cases on the up swing again, AND 4th of July, I will probably make this today for our little BBQ, so we can stay home and try to avoid going out.

Happy 4th of July everyone! Stay safe!

2 tablespoons instant dry yeast

1 cup plus 2 tablespoons warm water

1/3 cup vegetable oil

1/4 cup sugar

1 large egg

1 teaspoon salt

3-1/2 cups all-purpose flour

Water, for brushing

Sesame for topping

  • In a large bowl, mix yeast and warm water. Add oil and sugar. Mix well. Add the egg, salt and enough flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise.
  • Divide into 9 pieces; shape each into a ball. Place 3 inches apart on parchment lined baking sheets. Brush tops with water and sprinkle with sesame seeds.
  • Cover and let rest for 30 – 40 minutes, until doubled. Meanwhile, preheat oven to 425F. Bake buns for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.

Thermomix directions:

1. Place yeast and water in the mixing bowl. Set to 2 minutes/37F/speed 2.

2. Add the oil, sugar, egg, salt, and flour. Set to 2minutes/Knead.

3. Divide into 9 pieces; shape each into a ball. Place 3 inches apart on parchment lined baking sheets. Brush tops with water and sprinkle with sesame seeds.

4. Cover and let rest for 30 – 40 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.

This recipe can also be used to make dinner rolls. Divide dough into 24 pieces, shape and let rise until doubled. Bake until golden brown.

24 hour Pizza crust

Happy birthday to my son! Time flies by so fast he is 11 already! Pizza is one of his favorite food (well, aside from mac and cheese and Korean chicken) so I will feature a time consuming but very delicious pizza crust recipe today.

I make pizza for lunch or dinner at least twice a month, so I have been able to try different recipes and tweak them to my family’s tastes. This is Vito Iacopelli’s recipe. He is a professional pizza guy, a pizzaiolo, I saw on youtube who was sharing how to make pizza dough for home use. I scaled down his recipe to make 2 big 14-inch pizzas or 3 smaller 12 inch ones. This is usually enough for my little family of 3 with leftovers for another meal.

I tried baking this crust with the Breville Pizzaiolo, the Napoli wood fire pizza oven, and the Mont Alpi pizza oven (which I modified by adding a thick layer of refractive cement on the interior). Although the Breville gave the best result the easiest way (plug in, dial the temp and that’s it!), I kept the modified Mont Alpi as the Breville is a HUGE, single use appliance that I can not store easily. The Napoli cannot keep the wood burning properly, but I think if I buy the gas attachment it would be easier to use and keep a constant temperature. The Mont Alpi is an outdoor appliance so I just leave it in our outdoor barbeque area.

It takes a day to make this so plan ahead. You could also place it in the refrigerator for the 6-8 hour rest and use it with in 2 days. It is worth it though as the crust is really delicious and perfect for any topping you’d like to put on it!

Ingredients:

333 grams water

1.7 grams yeast

3.3 grams honey

8.3 grams salt

16.7 grams olive oil

500 grams 00 flour or all purpose flour

Place water and yeast in a bowl. Mix. Add honey and mix well. Add 350 grams flour and mix well for a couple of minutes. Cover with a dishcloth. Leave for about 1 hour.

Add the rest of the flour, salt, and olive oil. Form into a ball and knead for about 5 minutes. Shape into a ball. Place in a greased bowl, turn dough over, cover with plastic wrap and let rise 1 hour.

Form into 2 balls and place in a floured pan. Flour tops and cover with plastic wrap that has been sprayed with non stick spray, then cover with a dish cloth. Let rest 6-8 hours.

Remove covers and drop in a bowl of flour. Take dough out and shape into circle, 14 inches in diameter. Place in a pizza pan or peel and repeat with the other half.

Brush olive oil on edges. Spread some tomato/pizza sauce on top, bake in 500F oven for 5 minutes. Top with desired toppings (mozzarella and pepperoni are my family’s favorites) and bake 10-15 minutes more.

Yum!

Garlic Bread Knots

I am a big fan of the Magnolia Table cookbook. The recipes that Joanna Gaines shares are delicious, easy to make and surely, kid friendly. Her first cookbook made Sour cream Chicken Enchiladas our new favorite and I now almost always have canned enchilada sauce and diced chilis in the pantry. Biscuits and gravy, After- school Banana Bread, Sausage and Kale Soup, Brussels Sprouts, Scalloped Potatoes, Corn Spoon Bread, Fatayar…we loved going through the book and finding new dishes to try. I never served brussels sprouts before this and my son said he loves it! I am happy to serve different dishes and making it with easily accessible ingredients really helped.

A couple of weeks ago, I got my new cookbook from Target, Magnolia Table Volume 2. Although I miss the narratives before every recipe that volume 1 had, this new cookbook is still more than worth it’s price. It is beautiful, with photos and recipes that are easily made.

This is the first recipe my son chose after I asked him if he wanted the dinner rolls or these garlic knots. Of course, I make the dough in my Thermomix to help speed up the process. As always, it is absolutely delicious!

Bread:

3/4 cups warm water

1 teaspoon sugar

2 1/4 teaspoons instant yeast

2 1/4 cups bread flour

1 teaspoon salt

2 tablespoons olive oil

Garlic butter:

5 tablespoons butter

2 teaspoons garlic

2 tablespoons minced parsley

1/2 teaspoon salt

1. To make the dough: In a small bowl, combine the warm water, sugar, and yeast. Let sit around 5 minutes.

2. In a stand mixer fitted with the dough hook, combine bread flour and salt. Add the yeast mixture and 1 tablespoon of the olive oil and mix on low speed for about 5 minutes, until dough pulls away from the bowl.

3. Shape the dough into a ball. Place in a bowl well coated with olive oil and cover with plastic wrap. Let rise in a warm spot until doubled, 1-2 hours.

4. Spray a baking sheet with nonstick spray or line with parchment.

5. Uncover the bowl and punch down the dough to release the air. Turn out onto a surface sprinkled with flour. Weigh the dough and divide the number by 16. Roll each into a rope 6-7 inches long. Tie into a knot and place on prepared pan. Repeat with remaining dough to make 16 knots, leaving 2 inches between the knots.

6. Brush with the remaining 1 tablespoon olive oil and cover with plastic wrap or damp towel. Let rise until doubled, about 1 hour.,

7. Preheat oven to 400F. Transfer the pan to the oven and bake until the knots are golden brown, 12-15 minutes.

8. Garlic Topping: In a small saucepan, melt the butter and add the garlic. Heat until garlic turn golden then remove from heat and stir in parsley and salt. Stir to combine. Brush on hot knots. Serve warm.

Perfect with pasta dishes, with pizza, with soup or on it’s own, this bread is delicious and very pretty.

Hot Cross Buns

Hot Cross Buns!

Happy Easter! This year’s Easter is different from previous years in that we cannot go see and celebrate with family. The Coronavirus pandemic has truly changed our everyday lives and I believe when everything goes back to normal we will appreciate all that we have even more. This does not stop us from celebrating though. Although grocery runs and supplies are very limited, I still have everything needed to make Hot Cross Buns in my pantry!

So to celebrate Easter, I am sharing this easy, yummy recipe that I hope you’ll try one day! It is perfect for breakfast, or even an afternoon snack! Feel free to replace the sultanas and apricot jam with whatever you have on hand. I used orange marmalade this time as that is what I have in the fridge. Mixed dried fruits would also work instead of just sultanas or raisins. This recipe can be adapted to whatever you like or have, just like we are adapting to what is happening right now.

Stay safe! Happy Easter! 🐣🐇

HOT CROSS BUNS:

250 g whole milk

1 Tbsp dry active yeast

60 g light brown sugar

60 g butter

1 egg

500 g plain flour

1 pinch sea salt

1 tsp mixed spice (allspice, cloves, cinnamon, nutmeg)

150 g sultanas

FLOUR PASTE:

4 Tbsp flour

3 Tbsp water

TO FINISH:

50 g apricot jam

Procedure:

Place the milk, yeast, and light brown sugar in the mixing bowl.

Warm 2 Min. / 37°C / Speed 2. Add the butter, egg, flour, mixed spice, salt, and sultanas. Knead 3 minutes

*If you don’t have a Thermomix, place the milk, yeast, and brown sugar into a large bowl. Stir at with a wooden spoon. Add the flour, butter, egg, mixed spice, sultanas nd salt (in this order!) and knead until smooth. This process might take up to 10 minutes. Continue with the recipe.

Leave to rise until doubled in size, about an hour. Then remove the dough and place on a floured surface.

Cut into 12 individual buns and shape them into balls. I weigh the dough and divide the number by 12, that way, they’re all about the same size. Place them on a baking tray lined with parchment paper not too far apart if you want them to touch each other. Cover with a towel and leave to rise for 1 hour until doubled in size again.

Meanwhile preheat the oven to 400F.

Make the flour paste by mixing the flour and water in a bowl and stir until blended. Fill into a piping bag with a plain nozzle and pipe over the uncovered buns in a cross shape.

*you could also just use a plain sandwich bag, twist the top after filling and pushing paste on one corner. Snip a little off that corner and pipe onto dough.*

Bake in the oven for 15-20 minutes.

Meanwhile, heat the apricot jam in a small saucepan until runny. Using a brush, glaze the buns with the melted apricot jam immediately after removing from the oven.

Enjoy!

Thermomix

**UPDATE: 11/2019 – I am no longer affiliated with Thermomix. However, that does not change my opinion of this truly helpful kitchen gadget! I hope you will be able to see and try this even just to make a 2 minute dough or a 5 second lemonade. ***

Hello there!

I realized just now that I have multiple recipes that are posted (and will be posted!) that is made using a Thermomix because I love having this kitchen helper around. It makes everything easier!

Thermomix TM5

You might be thinking “Thermowhat?”

I understand that most people here in the US are not familiar with the Thermomix yet, but a lot of people from Europe, UK, and Australia know and love their Thermomix/Bimby. The US is just recently getting to know this little magical device.

I first saw the Thermomix while browsing William Sonoma’s website. I wanted it then but the price made me think twice. I mean, a Vitamix is around $600, a Kitchenaid food processor is about $600, a really good juicer is at about $600, but the Thermomix is $1,449.

I kind of forgotten about it when one winter day, at soccer practice, one of the moms (she’s from France) mentioned she has an appliance that cooks and blends so they have soup ready for dinner when they get home. I remembered the Beaba – baby food maker that I used when my son was a baby – is made in France but that makes small amounts of food. I asked her what it was and she described it but doesn’t remember what it was called.

As soon as I got home I started searching what it was as I vaguely remember the Thermomix. I found the site, and hit PLACE ORDER For a TM5 before I realized it.

And the rest is good eats and happiness in the kitchen! Bread kneaded in 2 minutes! Lemonade done in 5 seconds! Oatmeal prepared by my 10 year old, bolognese sauce, soups, smoothies, chicken tinga, and a million other recipes that you just follow on screen. It tells you step by step, weighs the ingredients, and even cooks at just the right temperature.

I joined as a Thermomix consultant late last year and have been doing a few Cooking Experience demonstrations to rise awareness for this product. It is a fun 120 minute demo of preparing and cooking food with the Thermomix. You will see what it can do and play with the machine itself to familiarize yourself with the many functions.

The TM6 was announced earlier this year to be released this summer. It has a few more functions than the TM5: bigger screen, integrated Cookidoo, better precision in weighing, and improved accessories. It is available for preorder, however shipping is not until August 2019. In the mean time, it is a great time to get the TM5 if you do not have use for sous vide and selected frying options, as it comes with good bundles and it is $50 less.

Free shipping is offered for limited time for both TM5 and TM6

Try booking a demo, it’s totally free and no pressure to buy, just to see how much help the Thermomix will be in the kitchen! Bonus is you’ll have lunch or dinner ready after the demo!

The just released Thermomix TM6 is available for preorder.