Wednesday, May 20, 2015

Cook the Books - Greetings from their new cookbook store & kitchen

Hi from our new kitchen!

Just in case you missed it, we have moved to a big new store at 19 Williamson Ave, Ponsonby. 

Sorry we haven't been in touch for a little while - no matter how organised you think you are moving always seems to take far longer than anticipated.

Winter has certainly arrived in the past couple of weeks and we have been making lots of soup. This recipe for Potato Bread Rolls is the perfect accompaniment. This makes a generous quantity of dough, but as you can keep it in the fridge and whip up a fresh batch of rolls as you need them, it makes sense not to cut down the recipe.

Potato & Rosemary Bread
MAKES 24-30 Rolls

2 ¼ tsp  yeast
½ cup lukewarm water
1 cup lukewarm milk
3/4 cup shortening, lard or coconut oil (deoderized)
4 tbs sugar
1 teaspoon salt
2 large eggs, beaten
1 cup mashed potatoes (roughly 1 large agria potato)
5 cups bread flour
2 tablespoons fresh rosemary, finely chopped

Combine the  yeast & the warm water and stir with a spoon, stand for about five minutes or until the yeast starts to bubble.

In the bowl of your kenwood (or breadmaker on dough cycle, or by hand) combine the shortening, sugar, and salt. Add the milk, then stir in one cup of the flour. Next, add the yeast mixture and the beaten eggs. Add the mashed potatoes and rosemary and stir. Add the remaining flour and mix until the dough comes together.

Knead the dough until smooth, about 5 minutes. If the dough is too sticky, add a little more flour.

Place the dough in a large greased bowl and let rise in a warm spot for about 45 minutes or until doubled in size. Punch down the dough.

To form the rolls, pinch off about a 1tbs of dough and roll into a ball. Place 3-4 balls into a greased muffin tin. Continue forming rolls until dough is gone. Let the rolls rise until doubled in size, about 30 minutes.

Heat oven to 225°c & bake for about 15-­17 minutes or until golden brown. Remove from oven and serve warm with lots of butter.

The recipe makes 24-30 rolls, depending on the size of your muffin tins. The dough can be kept in the fridge for a few days and use what you need to make fresh rolls each day. They take about an hour to rise from cold.

Book & Cook" - South American Grill $65 - Thursday 11 June - 7pm “South American Grill” is a fantastic book - we absolutely love it. Filled with over 80 recipes celebrating the colour and the diversity of Latin America. We are thrilled to be able to offer this book as a "Book & Cook"Culinary Workshop. In our workshop we will be focusing on the flavours of Brazil serving up 7 delectable dishes. However at the end of the night, each participant will go home with a copy of this stunning 200+ page hardback book which has all the recipes you need to reinvigorate your cooking. Click here to book for South American Grill - Thursday 11 June - 7pm

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