Rye #4 – Stress Free Carrot and Rye Breakfast Rolls

The reason these are called stress free buns is that you make the dough the day before and leave it to cool overnight – then grab it when you want it, shape your rolls and place them in a cold oven, turn it on and cook for 35 minutes – the result being amazing! While they are cooking you can go for a short run, take a shower or bath, play with the children, read the paper…what ever you fancy! And when your timer goes off, breakfast is served – stress free! Combine with a big mug of coffee, some orange juice, slice of cheese with a dollop of strawberry compote…heaven!!!!

As with all my rye recipes they are jam-packed with goodness! The seeds and carrot only add to it – and the children absolutely adore them.

I like to make the dough on a Friday afternoon – sometimes a double portion – then Saturday and Sunday breakfast becomes a treat and a really lovely time where we can sit together as a family and enjoy. There is nothing like a freshly baked roll in the morning.

This recipe is a mix of my Dad’s and my Mum’s – thank you both!

300ml (ish) luke warm water
15g fresh yeast or 1.5 tsp dry yeast
Drizzle of honey
250g rye flour
150g plain flour
1.5 carrots – grated
Handful sunflower seeds or more
1 tbsp olive oil
  • Pour luke warm water into a big bowl and dissolve the yeast – fresh or dry – in it with a wooden spoon
  • Drizzle honey in and stir
  • Add the flour – both types – stir to combine. What you want is a dough that is sticky but not runny. It should make your hands messy…but not too wet. You definitely do not want it too dry. So add the flour slowly and stir as you go.

  • Throw in the grated carrot and seeds, season with salt and add a bit of olive oil – about 1 tbsp
  • Put a lid or tea towel over the bowl and leave in a cool place. If you have a larder, great, if not the fridge is good. Walk away!
  • The day after, the dough will have risen and be spongy, it may also smell slightly sour and yeasty. That is fine! It will not have risen a lot as the rye flour is heavy.

  • Shape small dough balls with your hands and place the rolls on a lined baking tray – as mentioned earlier the dough will be sticky. Rolling each bun in a little flour will make it easier and neater – for a more rustic appearance, see note further down!

  • Pop in a cold oven, turn it to 225C and bake for 30-35 minutes
  • Let cool for about 10 minutes before eating

If you are lazy, or do not want to get your hands sticky, you can simply drop the batter onto the baking tray with a wooden spoon – this will give you a more rustic looking bun and it does not affect the flavour at all!

Chocolate Mousse Cake

Decadent, moist and surprisingly light as it is flourless….Great with raspberries or strawberries and a cup of coffee! I recently found this recipe scribbled down on a piece of paper in the back of my recipe book and do not even remember where I got it from. Well, after making and eating it, it will never be at the back of the book again!!

200g good quality dark chocolate (70% cocoa content or more)
200g sugar
200g butter
7 eggs
  • Pre-heat oven to 160C – grease tin with butter and dust with sugar
  • Place the chocolate (in pieces), the butter and half the sugar in a heatproof bowl and melt over simmering water.
  • While the chocolate is melting, divide the eggs into yolks and whites. Be careful not to get any yolk into the egg white bowl as this will make it impossible for the whites to become stiff.
  • Once melted, give the chocolate mixture a good stir and leave it to one side to cool. You want it luke warm.
  • Whisk the egg white with the remaining sugar until so stiff that you can turn the bowl upside down without it all falling down! Take your time….it’s a mess to clean up if you turn too early!
  • Transfer your luke warm chocolate to a bigger bowl and whisk in the egg yolks.  You will see and feel the chocolate becoming more set.
  • A third at a time, gently fold the egg white mixture into the chocolate. Take care not to over stir as you will lose the fluffiness.
  • Put 2/3 of the dough into the tin, place the rest in the fridge. Bake the cake for 20-30 minutes. When ready it will be a lovely brown colour and the middle will be soft but spongy to the touch.

  • Cool the cake right down – this can be done in the fridge or outdoors in the winter!  Once cool, place the remaining chocolate mousse dough on top of the cake and spread out gently so it covers it all.
  • Place the cake back in the fridge for about 20 minutes and serve cold!

Spinach and Mushroom Omelette

Let’s face it – breakfast often becomes the routine meal….Something easy, quick, coffee….Well, if you are bored with toast and cereal – have an omelette! Quick to make and filling too. Can be made in many ways…my favourite is this one! Don’t leave out the coffee though…could not imagine my mornings without one!

2 eggs
2 tbsp milk (or cream if you prefer)
Good handful of fresh spinach
Half a cup of water
2 closed cup mushrooms
1 tsp oil
Salt and Pepper

  • Heat the oil in an omelette pan – or any small pan you have
  • In a pot, bring the water to boil and let the spinach soften for a few minutes – drain
  • Mix eggs, milk, salt, pepper and sliced mushroom in a bowl and stir
  • When the pan is warm, pour in the egg mixture. Let it settle stirring gently to cook it evenly. Low heat will get you the best results
  • When the omelette looks dry at the bottom but still slightly wet on the top, lay the spinach onto it. Gently fold half the omelette on top of the spinach.
  • Let it cook for a further few minutes until you can see all the egg mixture has dried.
  • Gently lay on a plate and enjoy!

Sensory Food

“We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are” (Adelle Davis (1904 – 1974))

Food is one of the main pleasures in life as well as human fuel!  Without it, body and soul would suffer. It is therefore, in my opinion, really important to have an opinion and appreciation of food! I adore food! The scents, the colours, the taste, the feeling and yes, even the sounds! Look at babies – they have got it sussed! They get in there with hands and face! Great!

I know many find food shopping and preparing stressful and lack the inspiration to plan and cook “yet another” meal. If you are at home with the children or work full-time it can seem a chore rather than a nice part of the day. Children grabbing your legs, not wanting to walk in the supermarket, begging for sweets and toys through the aisles…..

Today’s blog is all about the sensory experience of food! If you keep these thoughts with you when you are shopping and cooking then hopefully you may have a different perspective – even if only slightly then I will be pleased!

What have your senses got to do with food? Do you use all five, or six even, when you are shopping, cooking and eating? If you do not you are seriously robbing yourself of half of the experience that is food!!

Your sight is absolutely critical when you are dealing with food. Imagine doing your weekly shop, even if online, without looking at what you are putting in your basket? Your eyes will automatically alert you to what looks tasty, ripe or bruised. They will tell you if meat has gone bad as the colour will no longer be deep, dark red but grey and lifeless, and if fish is really fresh – are they eyes shiny? The scales glistening? If packaged fish, are the liquids that surround it clear? They will also quickly alert you to mold in a pack of philadelphia in your fridge that should have been binned a long time ago!

Next time you are shopping, try to switch your eyes on! Really look at what is around you. Fruit in particular, and eggs (are they broken!)… Make games with your children to pass the knowledge on – can they spot the best banana? The best pack of strawberries?

How about when you are eating? Some dishes will draw you in by their colours….Japanese food does it for me! It is as beautiful to eat as it is to look at! Try and think about how you will present the food you cook – a simple bolognese can become a feast for the eyes if placed in a stunning bowl on the table and sprinkled with something green. A child is also more likely to eat something that looks fun! Make eyes, nose and mouth out of sausages and mash and veggies for example… Let them try!

When you shop and cook, do you smell the food you are buying and preparing? A fish monger’s shop should not reek of fish, if it does, walk out quickly! Pineapple and melons are ripe and at their best when you can smell their sweetness on the skin. The gorgeous aroma of fresh coffee brewing and of bread baking in the oven on a Sunday morning really set the scene for a great day. How about the smell of burning food on the stove or in the oven – your alarm bells ring instantly!

Next time you are shopping, think about how food smells. As much as you can, try to buy food that is not pre-packaged – meat, fish, vegetables. It is horrible to come home, prepare to cook some nice salmon only to open the sealed package and find it has gone bad. And when you cook and eat, close your eyes and savour the scent of your dish – when you add fresh herbs, when garlic goes sweet… Play the guessing game with your children – cover their eyes and see if they can guess what is on their plate! Make dinner time fun!

Touching your food is another very important element of the “food experience”. Your hands will know, if you practice and think about it, exactly when an avocado is ready to be eaten, when a mango has potential or if it will never be ripe and if a melon will taste good (it should be soft at either end if you press it lightly!). They will know if dough needs more flour, if play dough is ready to come out of the pan and be given to the children and if potatoes are ready or still hard! Your sense of touch guides you on temperature – if your food is too hot or cold – and on consistency – potatoes ready? pasta ready? bread too crusty? cupcakes too heavy, too dry?

You may think that hearing has little to do with food but you actually use your ears more than you are aware of. It happens automatically. Porridge bubbling away – the sound changes as it gets thicker and ready. A pot of tea in an old-fashioned kettle hisses at you, the click of the kettle when water has boiled. The sound of a steak as it sizzles in the pan, of butter as it melts. I cannot imagine being without my ears in a kitchen, or at the fruit and vegetable market! The best offers are usually shouted at you!

Taste – let’s not forget this! The final sense and to some the most important. This is where we filter the food that we have seen, touched, smelt and heard, the last hurdle before we indulge. It is how we know if what we have cooked or bought is too sweet, too salty, too fatty? Too bland? Maybe it is perfectly crisp, al dente, tangy….

Often, too many flavours kill a dish as it becomes impossible to enjoy and really taste what it is made up of. A really good meal, for me, is one where few ingredients are used so that each one stands out and comes to its full potential. Babies are always introduced to foods one by one to allow them to appreciate each one – very wise!

A fun tasting game with children is to blind fold them and let them taste three sweet things and three sour things and let them guess what they are tasting! It takes a lot of trust to accept the spoon…

The final sense, your sixth sense, is what you use when you bring all of the above together! It is what tells you that you have cooked a successful meal or that you have bought the right vegetables and fruit.

Use your senses to really enjoy cooking and shopping! Teach your children about them. Appreciating good, fresh food starts at home, and it is never too early to begin teaching this! As you shop, let them pick the fruit and vegetables, let them taste them, let them hold your shopping list and lay things in the trolley. When you are tempted to throw frozen fish fingers and chips into the oven, don’t! Make your own with some fresh fish strips and potatoes and prepare a fresh, healthy meal that the children will understand where came from!

Finally, when you cook, let them stir, roll, pat, pull, stretch, sprinkle, lick and look! It makes it all much more interesting and fun – for everyone!