Wholemeal Cottage Rolls

There is something so satisfying about kneading bread, seeing it rise and then eating fresh home-made bread. And this recipe is perfect and easy to make with little cooks and the wholemeal flour gives it some depth and flavour as well as being more nutritious!

You can top these rolls with any kind of seeds; Poppy/Pumpkin/Sunflower/Linseed/Sesame seeds/Porridge Oats/Chia seeds)

Wholemeal Cottage Rolls

Makes 10 small rolls

250g of strong white flour (extra for dusting)

250g of wholemeal flour

1 x 7g sachet of easy blend (fast-action) dried yeast

300ml hand warm water

1.5tsp of salt

45g unsalted butter at room temperature cut into small pieces

Sunflower oil (for greasing)

1 egg beaten

Seeds for sprinkling on top!

1. Combine sieved flour, yeast with salt.

2. Add butter and rub it in with your fingers.

3. Make a well in the centre and pour in water in a steady stream. Mix together.

4. Knead the dough for 8-10 minutes or until smooth and elastic.

5. Put in an oiled bowl and cover with cling film and let it rise for 1 hour (or until doubled in size)

6. After its risen kneed again 3-4 times – cut the dough into 10 equal pieces and shape into a bun with smaller piece on top and larger bottom piece

7. Flour handle of a wooden spoon and put it in centre of each one.

8. Cover with a tea-towel and allow to rise until doubled in size (40-45 minutes)

9. Brush rolls with egg, sprinkle on seeds, bake for 5 minutes at 240c (220c fan)

10. Reduce temperature to 220c (fan 200c) and bake for further 10 minutes until rolls are golden brown and firm.

When its sunny I put my dough (covered up) outside in the sunshine to rise in the sun!

If you are not keen on the wholemeal flour just replace with plain flour for white rolls!

Chocolate Mouse!

With the highlight of February being Valentines Day...partly as you know you are half-way through the month, facing Spring, the nights are lighter...BUT as its a reason to eat chocolate and more of!!

This pudding is such a hit with the young cooks as you can personalise it when you decorate it...with sprinkles/edible gold spray/heart marshmallows or gratings of white chocolate! This is a picture of what one of our 6-12 cooks made in the February half-term holiday

Chocolate Mouse

Serves 6

150g mini marshmallows

50g soft unsalted butter

200g good quality cooking chocolate

60ml hot water from recently boiled kettle

284ml tub double cream (extra thick so no need to mix)

1 tsp vanilla extract

1. Put the marshmallows, butter, chocolate and water in a heavy based saucepan

2. Gently heat to melt all the contents and remove - slightly cool

3. Whip the cream with the vanilla extract until thick and fold into the chocolate mixture until you have a smooth mixture

4. Pour into ramekins or a large bowl and chill - only needs about 2 hours

5. Serve with raspberries, mint leaves, edible gold spray, with sprinkles on top....

This is excellent for a dinner party - make into a large mouse or smaller ones in ramekins - its quick and delicious to make

It also has no raw egg in it! Which makes it perfect for young cooks to make and eat!

Vegetarian Chilli

...with Veganuary well and truly with us and after Christmas indulgences we are all ready to tuck into some tasty, spicy veggie dishes.

We were given this whilst visiting family who tried it during Veganuary last year and some of us didn't realise it was veggie! You can make a big pot to last a few meals, you can freeze it and its easy on the budget.

Eat it with wholemeal rice & Greek plain yoghurt with a green salad or put into tortilla wraps (wholemeal) with sour cream, salsa and guacamole with melted cheese. Or with tortilla chips....

I love adding coffee into chilli it gives the dish a new depth of flavour - and there's not a carrot in sight!

Vegetarian Chilli

Serves 6

1 tbsp vegetable oil

2 onions (diced)

1 tbsp fajita seasoning

4 cloves garlic (crushed)

2 tsp smoked paprika

1 tsp ground cinnamon

1 x 400g kidney beans

1 x 400g black beans

1 x 250g pouch of pre-cooked lentils

1 x 400g chopped tomatoes

1 green chilli chopped

1 tbsp instant coffee

1 tbsp instant yeast

1 tbsp brown sugar

200ml boiling water

1 tsp salt & ground pepper

Coriander to serve

1. Heat oil and add the chopped onion

2. Add the fajita seasoning and coat the onions and fry on a medium heat for a few minutes

3. Add the garlic, cinnamon & paprika– stir thoroughly

4. Add the beans, lentils and chilli, coffee, yeast and sugar

5. Add the hot water and season well

6. Bring to the boil and then simmer for 20-25 minutes

7. Serve with plain yoghurt, rice & sprinkled with coriander

According to a study by Oxford University if we all were to switch to diets that rely less on meat and more on fruit & vegetables greenhouse gases could be cut by two thirds!

Loving Black Beans - they can be added to anything....for nutrition for flavour and for budgets...spaghetti bolognaise/curry/cottage or shepherds pie/stews...