Making fresh yeast dough dinner buns might take a little time, but it is so worth it! The house smells great, the effort is minimal and the pay off at dinner time is an added bonus.
Recipe yields about 12 dinner rolls, easily doubles if you are feeding a group or want leftovers!
2 to 2-1/4 cups all-purpose flour
2 tablespoons sugar
1 packet quick or rapid rise yeast
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter
Combine 3/4 cup flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Combine milk, water and butter in a small saucepan (or microwave safe bowl). Heat until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture.
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in just enough remaining flour so that the dough will form into a ball.
Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
Cut dough into 12 equal pieces; shape into balls using your hands. Place in greased 8-inch round or square pan. Cover with towel; let rise in warm place until doubled in size, about 30 minutes .
Bake in preheated 375ºF oven for 20 minutes or until golden brown. Remove from pan by running a knife around the edges and invert onto wire rack; brush with additional melted butter, if desired. Serve warm.
I love the balance of flavours in this marinade, it just has the right amount of sweet, heat, sour and salt …. and caramelizes perfectly on the grill. I find it works really well on pork chops or chicken thighs but I’m sure it would be great on just about anything.
1/4 cup vegetable oil
2 tbsp brown sugar
2 tbsp rice vinegar
1 tbsp minced ginger
1 tbsp Sriracha sauce
1 tbsp chile garlic paste
2 tsp sesame oil
3 cloves garlic, minced
zest & juice of 1 orange
juice of 1/2 lime
Make enough marinade for 8 pork chops or 12 chicken thighs.
Garnish: lime, roughly chopped cilantro and green onions.
Place all marinade ingredients in food processor and give it a good whiz. Pour half of it in a ziplock bag with meat and reserve the rest. Give the meat a massage and allow to marinade for 30 minutes at the least and up to 8 hours.
Put reserved marinade in a small sauce pan and cook over moderate heat until reduced and thickened.
Heat grill, and grill meat, brushing with the reduced marinade.
This is the best, most refreshing light and lively salad dressing whenever you are having a Mexican style meal – salad may not be something often on a Mexican comida menu, but we usually want a bit of a green, fresh vegetable element on our dinner table!
We love this as a salad dressing on a variety of greens, but also fabulous on an assortment of chopped vegetables, i.e. jicama, cucumbers, radish, red onion, carrot … you get the idea!
¼ cup fresh lime juice
2 tablespoons honey
½ teaspoon cumin
1 clove garlic
½ teaspoon salt
2 tablespoons canola oil
2 tablespoons extra virgin olive oil
freshly ground black pepper
taste and add salt if needed
Blend all ingredients well and dress your salad only when ready to serve.
These meatballs are tender and delicious – the sauce is rich and that mint sauce is a perfect taste to brighten it all up. If you aren’t a big fan of lamb, then use minced pork.
You could buy lamb merguez sausage to make these meatballs, but if that isn’t available to you, this is an easy fix and tastes amazing.
1 pound lean ground lamb
1 tsp salt
1/4 tsp fennel seeds
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp ground coriander
1/4 tsp turmeric
3 cloves minced garlic
2 tbsp harissa
1 tbsp tomato sauce
Grind salt and fennel together until smooth, then add the rest of the spices and stir together. Add in garlic, harissa and tomato sauce to make a paste. Lightly toss paste with ground lamb, until well blended.
For the best flavour, allow to sit over night but they are great if made into meatballs right away too.
Form balls about 1″ in diameter. Heat oil until shimmering, then cook meatballs until just crispy on the outside and
Meanwhile ….. on roasting pan in moderate oven (375) toss in olive oil:
3 tomatoes, chopped
1 onion, chopped
3 garlic cloves
1/2 cup black olives
Roast until vegetables are tender, and blend with enough olive oil to make a smooth sauce. Season to taste with salt and pepper.
Toss meatballs with tomato sauce and serve with mint sauce.
Blend fresh mint leaves with a drizzle of honey, freshly squeezed lemon and olive oil just until smooth – season to taste with salt.