Beetroot Buns.

Where are my colourful food lovers at?

This one is for you.

My kids and I love the bright pink colour of these beetroot rolls or bun. They are delicious and easy to make. They are good enough on their own or with a soup or as a sandwich.

They are so colourful and tasty!

For this recipe, I used 3 cups of all purpose flour. Added about Half a cup of atta (whole wheat ) flour. One tbsp sugar, pinch of salt, one cup of warm water, 2 tbsp vegetable oil, 2 tsp yeast, 2 tbsp vegetable oil, one tsp of ground mixed spice (I like the savory flavour) and one grated beetroot.

Always activate your yeast with the sugar and warm water.

Add the yeast mixture to the flour mix and stir well with a wooden spoon till it comes together into a shaggy dough. Then place onto a floured countertop and knead with your hands till smooth and soft.

Oil the dough, cover and let rest till doubled in size. It takes one hour in a warm area. Or a switched off oven with the light on.

Punch air out of the dough once risen then shape into 12 rolls.

Place the rolls on a baking sheet lined with baking paper.

Cover and let the shaped buns rest for about 30- 45 minutes before baking for about 18 minutes in a 180°c oven.

I brushed them with a honey butter mix before putting in the oven and after taking them out.

For honey butter, melt 2 tbsp of unsalted butter then add in 1 tbsp honey and mix well. It makes rolls soft, gives a nice sheen, aroma and a bit of yummy stickiness.

You can top the buns with sesame seeds too if you want.

They have a wonderful aroma and look so pretty too.

So delicious!

Had ours with some pumpkin soup. And the rest were great for breakfast too.

Definitely worth a try.

Love,

Wanjoro.

Quarantine baking.

This quarantine period has seen many people attempt to bake from home all over the world. It is so bad in some places that there are flour, sugar and yeast shortages because of it!

I am no bread baker, preferring to limit my great baking talents to banana bread and roasting vegetables, can’t mess that up right? In spite of having a gas oven that I can barely understand and not owning an oven thermometer I decided to give in to the bug and attempt to bake a loaf. I used the below recipe shared on an online baking group.

I used all purpose flour. And followed the recipe to get this lovely loaf that was so delicious.

Not bad for a first attempt right?

Now the bug really bit and I had to try some dinner rolls too.

I used the recipe from Chef Lola on YouTube here.

Had the rolls with some lovely pumpkin soup. Divine!

And because we have plantains in plenty here, I decided to bake some plantain bread on the stovetop using a double sided pan. I was quite happy with the outcome. This is the recipe I used. Pour the batter on the greased pan and cover. Place on a tawa or cast iron flat pan on medium low heat and bake for about 35 minutes then flip to brown evenly on both sides. Let bake for about 10-15 minutes.

Yummy Plantain bread, best way to deal with overripe plantains.

What have you been baking during the lockdown period?