Rosemary, pepper, lavender skillet bread.
2 cups lukewarm water
2 ¼ tsp yeast
4 1/3 cups flour
1 tbsp herb mix
Herb mix: grind black pepper corns, lavender rosemary and salt in a mortar using equal parts (maybe a smudge less lavender than everything else)
In a bowl, add water and yeast, stir to dissolve and let set for 5 minutes.
Add in 1 cup flour and herb mix, stirring with a wooden spoon.
Continue adding in flour until fully mixed.
Cover and Let proof in a warm spot for an hour.
Coat your cast iron skillet with olive oil and sprinkle flour on the dough and your hands to help minimize stickiness.
Fold “ugly parts” under and place in oiled pan.
Cover and let sit another 30 minutes
Preheat oven to 400 F
Pour more olive oil on top to make sure the entire top is coated.
Sprinkle salt and extra herbs on top, cut an X and bake for approximately 30 minutes depending on size of pan.
Top will be a nice brown, transfer to a cooling rack, or serve in the skillet after letting it cool down.
Pepper for invigorating energies, rosemary for peace, salt for cleansing, lavender for calming, and yeast for growth.
You asked, and Tastes of Tamriel has finally answered! After much experimentation, here is the sweetest sweetroll recipe you’ll ever need! Crisp and crunchy on the outside, moist and soft on the inside, this is a truly legendary treat!
Note: This recipe calls for real vanilla for a taste that will send you to Sovengarde, but if you don’t have that on hand, 1 tsp vanilla extract is fine too. The icing is also quite a conservative amount- just enough to glaze the top. If you want a dripping sweetroll experience, you can double the amount.
You will need:
1 large bundt tin (or 2 smaller ones)
2 cups plain flour
1 tsp baking powder
¾ cup milk
¾ cup water
½ cup caster sugar
1 cup maple syrup or honey
3 eggs, beaten
60g butter, melted
1 vanilla pod, scraped
3 tsp cinnamon powder
1 cup melted butter
1 cup icing sugar
1 vanilla pod, scraped
Preheat oven to 200C/392F and grease your bundt tin well with butter.
In a large mixing bowl, combine all the baking ingredients and mix well. Pour into the bundt tin/s and bake for 45 minutes, or until brown and risen. It should be firm and crusty on the outside. Flip onto a wire rack to cool before transferring to a plate.
For the glaze, combine the melted butter, sugar, and vanilla in a small bowl and whip until well blended. Drizzle over the top of your sweetroll and wait til icing has hardened before eating.
This is a perfect example of an easy bread that can be made every day. I mean, sure, it would be just as easy (if not easier) to use a sourdough starter, or to bake a large batch for several days in a row*, but if you are a fan of fresh, chewy, crusty bread every dang day than this is the one you want to use. This is the recipe I use whenever I need (or want) fresh bread for dinner. It’s easy. Seriously, it can be done in less than an hour. Plus it’s one of the best breads I’ve ever made, so there’s that too :)
*When one is involved in all the menial tasks to survival that we take for granted, sometimes we forget just what goes into ‘survival’. Peoples of Middle Earth would naturally have to work very hard, since not everyone can go on adventures and have everything taken care of for them. I like this little saying, even if it’s just household chores (leaving out planting, weeding, butchering, harvesting, thrashing, preserving, spinning, weaving, knitting, chopping firewood, etc.) I suppose I’m guilty of romanticizing the ‘olden lifestyle’; it sure sounds fun but if it came down to it I’ll stay in the 21st century, thank you very much. “Wash on Monday Iron on Tuesday Mend on Wednesday Churn on Thursday Clean on Friday Bake on Saturday Rest on Sunday.”
Last dinner before I move out to go to college 🚕 🚕 I think I’m still in a stage of denial 😂 If any of you are at uni and have any advice please message me! I had some nourishing buddha bowls tonight because I’m trying to use up all of my food before I leave-brown rice, lentils, quinoa, baked crispy eggplant with maple syrup drizzle (you need to try this-finely slice your eggplant and bake it until crispy and golden and drizzle that sugar onnnnn) I also baked some sweet potato, sweet corn and portobello mushrooms with garlic and oml the mushrooms they burst with liquid when you bake them and they taste heavenly) bok choy, sprouts, tomato, radish, beetroot (I feel like this list is going on forever) baked vegetable patties I made with chickpeas, indian spices, quinoa, spinach, pumpkin and a tbsp of wholemeal flour aaaand some bread w hummus because nothing can beat a good piece of fresh market bread with that heavenly chickpea concoction 😍😏😋 Probably exceeded my daily protein requirements with just this meal alone ahaha 😎
Slice off the crusts on the bread. Use a rolling on to flatten each piece of bread. Place a sausage link on the front edge of the bread. Roll up tightly, like a taquito. Preheat skillet over medium heat, make sure to grease well with butter. Add eggs, milk, sugar, cinnamon, vanilla, and flour together in shallow dish. Dip sausage roll ups into the mixture, rolling gently coat all sides, and place in skillet. Cook for a few minutes, turning gently as you go until they are golden brown. Serve with syrup. Enjoy!
Happy Easter to those who celebrate :) Nothing like a loaf of banana bread on Easter Sunday :) Super moist and delicious-I used ½ cup oat flour, 1 ½ cups wholemeal flour, 1 tsp baking soda, 3 large ripe bananas, 1/3 cup unrefined cane sugar, 3 tbsp brown rice malt syrup, 3 tbsp apple sauce, 1 tsp allspice, 1/3 cup olivani (or any vegan butter), ¼ cup almond milk, dash of vanilla essence and a few handfuls of frozen berries and dark chocolate (I used lindt 90% which is free from dairy milk) see us vegans don’t just eat grass :)
4 ripe bananas, mashed (or blended in a food processor)
1 pint blueberries, separated into halves
1 tsp baking powder
1 tsp cinnamon
Dash vanila extract
Pinch of salt
Preheat your oven to 350 degrees Fahrenheit and spray a loaf pan with non-stick spray.
In a small bowl, take one half of the blueberries and toss them with a few tsp of flour and set aside.
Using a blender or food processor, use the remaining half of blueberries to make a puree. I usually combine this step with mashing the bananas. I process them both together in the processor until they are nice and smooth.
In a large bowl, combine the sugar, butter, and eggs and mix until fully incorporated.
Add in the vanilla and ½ of the mashed bananas and the vanilla.
Blend in half of the dry ingredients. Add in the remaining half of the mashed bananas, followed by the remaining half of the dry ingredients, including the blueberries that were previously tossed in flour.
Pour the batter into the loaf pan and tap on the counter to get rid of any air bubbles.
Bake for approximately 55 minutes or until the bread is moist with few crumbs when stuck with a toothpick.
Lentil sweet potato curry with warm naan, lime, coriander and jasmine rice 😊 For the curry I used 1 cup of red lentils, (rinsed beforehand), 1 tsp of ginger, about 2 tbsp of turmeric, dash of chilli powder, 1 tsp paprika, 1 tsp cumin, 1 small diced onion, 2 gloves of crushed garlic, ½ tsp of garam masala, 2 tbsp of lime juice, 1 cup of chickpeas, 1 cup of kale and one cup of diced sweet potato and carrot. I put the lentils, onion, garlic, sweet potato and carrot on first to cook with water and a dash of coconut milk. Good for the earth, good for your health and good for the animals 🌱🌏🐷🐮 Please do what you can when you can