Pretzels always make me think of flying to Los Angeles to visit my fiance so I have a bit of a soft spot for them!
These rolls are chewy on the outside and soft and buttery on the inside. Just like a pretzel should be!
For the dough
- 2 cups/250g plain flour
- 2 cups/250g strong white flour
- 1 tsp dried active yeast
- 1 1/2 tsp fine sea salt
- 1 tbsp olive oil + more for kneading
- 11floz/325ml water
For boiling the rolls
- 6 cups/1.4 litres water
- 1/4 cup/45g baking soda
To top the rolls
- In a big bowl, mix the flours together. Add the salt on one side of the bowl and the yeast on the other.
- Add the olive oil and the water and stir the dough with a wooden spoon until it forms a shaggy dough.
- Lightly oil your work surface with some olive oil and tip out the dough. Knead the dough for about 5-10 minutes until it is smooth and glossy.
- Return the dough to a lightly oiled clean bowl and cover it with a tea towel. Leave the dough to rise for 2 hours or until doubled in size. A longer and slower rise makes for a better tasting bread so don’t leave it in too warm a place!
- Once the dough has risen for 2 hours, on a lightly floured surface knock it back, pushing the air out with your knuckles.
- Fold the dough over on itself a couple times and then using a sharp knife divide the dough into 8 equal sections.
- Form each piece of dough into a ball. Put the balls of dough onto a baking tray and place them in a plastic bag. Leave to rise for another hour.
- Preheat the oven to 400f/200c. In a large pot, boil the 6 cups of water. Once boiling add the baking soda. It will fizz up!
- Using a slotted spoon, lower each roll into the water. Boil the rolls for 1 minutes and then turn them over and boil again for another minute.
- Scoop out the dough and place back on the baking tray. Using a sharp knife cut an X shape on top of each roll and sprinkle with coarse sea salt.
- Bake the rolls for 20 minutes, turning once or until golden brown and shiny on top.
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The other morning before work I had a very spirited conversation with my fiance about vegan bacon. I’ve tried coconut bacon, seitan bacon, fakin bacon, tempeh bacon..you name it. But never really mushroom bacon…so I thought I would give it a whirl. Mushrooms are great for soaking up flavour!
I also have a confession to make:
I really, really don’t like raw tomatoes
So in this sandwich, I’m using sun-dried tomatoes because let’s be honest they are far superior to their raw counterparts.
This recipe makes enough for 2 people with a little bit of portbello bacon left over!
For the mushroom bacon
- 2 medium sized portobello mushrooms, sliced into thin strips
- 2 tbsp olive oil
- 1 tbsp tomato ketchup
- 1 tbsp maple syrup
- 2 tbsp light soy sauce or liquid aminos
- 1 tsp shiro (white) miso
- 1/4 tsp Hickory liquid smoke
- 1/4 tsp smoked paprika
- Black pepper to taste
For the avocado mayo
- 1 avocado, mashed
- 2 tbsp vegan mayo of your choice – I used Just Mayo
- Salt and pepper to taste
- 4 slices of bread of your choice
- Oil packed sun-dried tomatoes – drained of excess oil
- Lettuce of your choice – I used a mixture
- Start by mixing your mushroom marinade. Whisk all the ingredients together in a small bowl. Lay the mushroom slices out on a dish and pour over the marinade. Using a pastry brush, brush the marinade over the mushrooms, making sure to cover them properly.
- Cover the mushrooms and leave to marinate for at least 30 minutes.
- Meanwhile make the avocado mayo, pit and peel the avocado then mash the flesh in a small bowl. Stir in the mayonnaise and season to taste. It will resemble a pale guacamole. Set aside.
- Once the 30 minutes is up, heat a tablespoon of olive oil in skillet on a medium heat. Add the mushrooms in stages so as to not crowd the pan. Cook for 3-5 minutes each side or until the edges become crispy. Repeat for the remaining mushrooms.
- Assemble your sandwich! Spread the avocado mayo on one slice of bread then layer with the mushroom bacon, drained sun-dried tomatoes and lettuce. You can add a little extra avocado mayo to the top piece of bread if you wish!
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A curry is not complete with a Naan and at least 3 sides with onion bajis as compulsory. Once you’ve made your first Naan trust me, you’ll never buy shop brought again!
If you’re terrified of the bread/yeast world like I used to be, there’s no need to with this. They puff up beautifully once cooked. This is a Muma thoroughly trailed and tested passed on treat.
250g Strong white bread flour
5g dried yeast
80ml coconut milk
80ml tepid water
1 tablespoon mango chutney
Olive oil (for frying)
1. Put the flour into a large bowl and add the salt to one side. Add the yeast to the other side so they do not touch.
2. In a jug, mix the water and coconut milk together. Pour about 140ml of the mixture into the flour bowl and combine with hands. Add the remaining 20ml if you feel the mixture is too dry!
3. On a lightly oiled surface pour out the dough and knead for ten minutes until smooth and glossy. Shape into a smooth ball and transfer back into the bowl and cover with a tea towel, leave to prove for an hour in a warm place.
4. When your hour is up, tip the dough out onto your oiled surface and knock out the air in the dough. Flatten slightly and add the sultanas and mango chutney like pizza toppings!
5. Knead the fillings into the dough – fold the dough over the ingredients pressing firmly as you go. Don’t over knead, you’ll want marbling mango!
6. Cut the dough into 4 and shape piece into a ball shape. Flatten each round with you fingertips and roll with a rolling pin further until they are about 5mm thick.
7. Leave to prove again for half an hour under a dry tea towel.
8. Fry! Add a teaspoon of olive oil to a hot pan and place the naans in one at a time. Fry for 2 minutes each side until they are patched with brown.
9. Place onto kitchen paper to absorb the excess oil. Enjoy!
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