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
Salt
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!