1 tsp dried yeast
1/2 tsp caster sugar
2 cups plain flour
1/2 tsp salt
2 tsp caster sugar (for the flour mixture)
1 1/2 tbs rice bran oil or olive oil
2 tbs milk
1 tsp poppy seeds
1 tsp sesame seeds
1 tsp linseed
1. Combine the yeast, 1/2 teaspoon caster sugar and 3 tablespoons of warm water in a small bowl. Cover with a plastic wrap and leave in a warm place for 10 minutes or until foamy.
2. Mix the flour, salt and 2 teaspoons of caster sugar in a large bowl. Make a well in the centre and pour in the oil, 1/2 cup of warm water and the yeast mixture. Mix to a soft dough and knead on a lightly floured surface for about 10 minutes, or until smooth and elastic (add a little extra flour if needed).
3. Brush a large bowl with oil. Place dough in bowl. Cover with a damp tea towel. Set aside in a warm place for one hour, or until the dough has doubled in size.
4. Punch down the dough in the centre. Knead for 2 minutes. Divide dough into 10 portions (depending on how large you want your rolls). Make different shaped rolls. This is your chance to get creative!
5. Preheat oven to 180 degrees Celsius. Arrange the rolls on oven tray lined with baking paper. Cover loosely with a damp tea towel. Leave to rise for approximately 20 minutes.
6. Brush the rolls with milk and sprinkle with your choice of seeds. Bake rolls for 15-20 minutes or until lightly browned. Serve with butter or margarine.
2 Tbls olive oil
1 x small red onion, thinly sliced
1 x medium red capsicum, thinly sliced
2 cloves garlic, crushed, peeled, roughly chopped
1 x small red chilli, chopped
2×400 g cans diced tomatoes
2 tspn sugar (optional)
1/4 tspn caraway seeds, crushed
1/2 tspn cumin seeds, crushed
1 tspn sweet paprika
1/2 tspn ground coriander
20 g spinach leaves, coarsely chopped
1/2 tspn dried chilli flakes (optional)
1. Heat the oil in a non-stick frying pan over medium-high heat. Add the onions and cook for 5 minutes, until soft and wilted. Add the garlic, capsicum, chilli, the salt, pepper, sugar and spices. Cook for a minute, stirring constantly, to release their fragrance.
2. Add the canned tomatoes and reduce the heat to medium and cook for 12 to 15 minutes, or until the sauce has thickened slightly. Stir in the chopped spinach.
3. Make 3 indentations in the sauce. Crack an egg into each indentation, careful not to disturb the yolks.
4. Reduce heat to low. Cover and cook for 3 to 5 minutes, until the eggs are cooked to your liking. Serve with crusty bread.
1.5 kg chicken wings, cut in half at the joint, discard wing tips
2/3 cups light soy sauce (I used Kikkoman soy sauce)
3 tbs fish sauce
2/4 cups plain flour
1/4 cup cornflour
Rice bran oil or any cooking oil
1. Combine soy sauce and fish sauce in a large non-metallic bowl. Place chicken pieces in a bowl and mix using your hands. Add salt and pepper, to taste.
2. Add the flour and cornflour to the bowl and continue mixing with your hands until all chicken pieces are well coated.
3.Half fill a medium saucepan with oil. Cook chicken in batches, on medium-high heat for 6-8 minutes or until golden and cooked through. Use tongs to transfer to a plate lined with paper towel. Garnish with sliced chillies and coriander leaves. Serve immediately.
500 g mushrooms, sliced (any type of mushrooms)
1 x medium red onion (finely chopped)
3 x cloves garlic finely chopped
3 Tbls rice bran oil or any cooking oil
30 g butter
2 Tbls chives, chopped
1. Heat oil with butter in a large fry-pan over medium-high heat. Cook mushrooms for 2-3 minutes or until golden. Transfer the mushroom into a bowl and set aside.
2. Using the same pan, cook onion on medium heat for 1-2 minutes until translucent then add garlic. Cook for 1 minute until aromatic. Return the mushrooms and chives cook for 3 minutes. Season with salt and freshly ground black pepper, to taste. Garnish with parsley. Serve with char-grilled bruschetta or sourdough.
12 x pieces of scallops, orange roe removed
2 x garlic cloves, finely chopped
1/2 tspn saffron threads
1 Tbls lemon juice
20 g butter
2 Tbls olive oil
1. Soak saffron threads in 2 tbs. of water. Set aside to infuse for 20 minutes.
2. Heat olive oil in a non-stick frying pan over medium-high heat. Melt 10g of butter and cook the scallops for 1-2 minutes each side or until golden and almost cooked through. Transfer to a plate and keep warm.
3. Add remaining butter and fry the garlic on medium-high heat for 1-2 minutes or until aromatic. Stir in infused saffron and lemon juice. Add the scallops and cook , swirling the pan occasionally for 2 minutes or until heated through. Season with sea salt. Garnish with fresh continental parsley and edible flowers. Serve immediately.