Scrolls

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Homemade scrolls are so yummy & very easy to make.  The best thing about this recipe is you get to choose the fillings – cheese & vegemite, pizza, apple & cinnamon….  The price of home made scrolls is even more appealing.  These scrolls cost about 40 cents to make.  Compare that to $3.40 in the bakery!  I have young kids, so I make mini scrolls, which probably cost me less than 25 cents to make.  They freeze well, so are fantastic for snacks or lunch boxes.  Put a frozen scroll in your kid’s lunchbox in the morning & it will be ready to eat by recess.

This dough recipe makes about 30 mini scrolls or 16 large scrolls.

Dough Ingredients:

300g Water

1 sachet dried yeast (or 2 tsp dried yeast)

500g Bakers flour

20g Olive oil

1.5 tsp salt

Method:

1) Pour water in TM bowl & add yeast. Heat 1 minute/37 degrees/speed 1.

2) Add flour, oil & salt. Mix 6 seconds/speed 6.

3) Set TM to closed lid position & knead for 2 minutes on interval speed.

4) Transfer dough to a Thermomat or a lightly floured bench top & work into a ball.   Allow to prove in a warm place for 15 minutes or until double in size.

5) Pre heat oven to 180 degrees

The Thermomat is ideal to prove dough.  Simply wrap up the dough as shown below & leave on a Thermoserver.  Boiling water in the Thermoserver will provide enough warmth for the dough to rise.

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6) Roll dough out in a rectangle shape.  Spread fillings on dough.  I’m making cheesy mite scrolls.

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7)  Using a pizza cutter, cut dough into long strips.  I cut thin strips, as my kids are quite young, but feel free to cut thicker strips if you want to cook larger scrolls.

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As you can’t cut on a Thermomat, I’m using a not stick Fondant mat  that I use for decorating cakes.  If you don’t have one of these, roll the dough out on a sheet of baking paper & cut on a chopping board.

8) Arrange scrolls close together, but not touching, on a lined baking tray.  Sprinkle over some extra cheese if you like.

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9) Bake for 10-12 minutes or until just turning brown.

Granola Bars

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These granola bars are lunchbox friendly & nut free.  Be warned – these are not just for kids – they are yummy!  The butter, honey & sugar form a light, sticky caramel!

Ingredients:

100g Butter, cubed

80g Honey

90g Brown sugar

80g Pitted dates

200g Rolled oats

20g Poppy seeds

30g Chia seeds

pinch of ground cinnamon

pinch of sea salt

Method:

1) Preheat oven to 160 degrees

2) Place butter, honey & sugar in the TM bowl. Melt 4 minutes/Varoma temperature/speed 2.

3) Add dates, chop 4 seconds/speed 5.

4) Add rolled oats, seeds, cinnamon & salt. Mix 10 seconds/speed 3.

5) Line a baking tray (about 20cm x 25cm) with baking paper & press the mixture into the tin.

6) Bake for 20 minutes or until golden brown.

Source: In the Mix 2 – Dani Valent

Notes:

I use disposable food hygiene gloves to press the mixture in to the tin, as the mixture is quite sticky.  

The slice will be soft when it comes out of the oven, but will set as it cools.

Chicken Nuggets

Chicken Nuggets

Ingredients:

500g chicken mince

1 small onion, peeled & quartered

1 carrot, roughly chopped

1/2 zucchini, roughly chopped

1 handful parsley

40g plain flour

1 tbsp vegetable stock concentrate

seasoned breadcrumbs

olive oil

Method:

1) Place onion, carrot, zucchini, parsley & salt into TM bowl. Chop 10 seconds/speed 8.  

2) Add chicken, stock  & flour. Chop 20 seconds/speed 8.

3) Take spoon sized amounts of mixture, roll into balls & flatten slightly into a nugget shape.  Coat nuggets in seasoned breadcrumbs.  Place in the fridge for at least 30 minutes.

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4) Heat oil in a non stick fry pan.  Cook nuggets on a low-medium heat (about 4 minutes each side) until golden brown.

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I don’t mind serving these with some sauce & fries because I know there are veggies in there too!

Chicken Nuggets

Notes:

I don’t use much oil, but the nuggets come out nice & crispy.  You can even use Cornflakes crumbs instead of breadcrumbs, to add extra crunch.

This recipe make quite a lot of nuggets, so I freeze mine.  They’re still crispy even when re-heated in the microwave.

Freezing the nuggets under layers of baking paper mean they don’t stick together & get icy.

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Once frozen, store nuggets in a zip lock bag to save space in your freezer.

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