SAVORY SESAME GARLIC ROLLS

Savory Sesame Garlic
Rolls

Recipe by Kevin E. Porter

A savory roll that pairs well with any main course. A light, garlic flavor blended with the taste of sesame makes for great sandwiches, too!

Ingredients:

4 cups Bread or Plain Flour

2 tsps. Sesame Seeds

1 ½ tsps. Garlic Powder

1 ½ tsps. Salt

1 ½ tsps. Active Dry Yeast

2 ½ cups Water (slightly warmed, 110° to 112° F)

Directions:

1.) In a large bowl, whisk together the first four ingredients. Add yeast and whisk until well combined. (I prefer using a clear glass bowl to allow monitoring the dough’s progress when rising.)

2.) Using a sturdy spoon, stir in warm water to form a moist dough (slightly more or less water to achieve desired consistency).

3.) Cover the bowl with a damp cloth or loose-fitting lid and allow to rise in a warm place at least one hour until doubled in size. Line a large cookie sheet with parchment paper or grease with your favorite cooking oil (Olive Oil is an excellent choice).

4.) When the dough is ready, turn out onto a well-floured surface and knead until dough is easy to work with (about five to ten minutes).

5.) Divide into 20 equal parts and shape as desired. Place on large cookie sheet leaving an inch or so between each one to allow for additional rising. Cover loosely and allow to rise another 30 minutes or so.

Alt.: Roll out to 1½ inch thickness then cut with a biscuit cutter. This is a good size for sandwich rolls.

Baking:

Regular: Preheat oven to 400° F (approx. 205° C). Bake rolls 25 – 30 minutes or until desired brownness (ovens vary so use your own judgement here). Rolls are done if the sound hollow when thumped. Remove from oven and brush the tops with butter. Allow to cool 10 to 15 minutes before serving.

Crusty Rolls: Place a pan of water in the oven then preheat to 435° (225° C) for 30 minutes. After thirty minutes have lapsed, place the rolls in the oven quickly closing the door to preserve the steam. Bake for 15 to 20 minutes or until desired brownness.

CLOUD MANGO RECIPE

Cloud Mango

Recipe by: Henriikka Kankainen

CLOUD MANGO

Ingredients:

~10 Digestive Biscuits, crushed

10g Margarine, melted

1 whole mango

150g soy (or other, but be cognisant of fat content)

150g low-fat curd

Gelatine leaves

Sliced peaches (canned in juice or freshly sliced)

Pineapple, fresh diced (optional)

Tools:

Patisse springform pan

Electric mixer (or wire whisk)

Deep mixing bowl

Directions:

1.) Place 4 gelatine leaves in cold water and allow to soak.

2.) Line the bottom of a patisse (deep) springform pan with parchment paper (cut the paper to fit).

3.) Stir together crushed biscuits and margarine. Pack firmly into bottom of the springform pan. Set the pan aside.

4.) Peel mango and dice into small cubes.

5.) In a large bowl beat (or whisk) together cream and curd until light and fluffy. Gently stir in mango and optional pineapple.

6.) Heat a small amount of water in microwave. Pour the water off of the gelatine and add one drop of hot water to dissolve the gelatine. Working quickly, stir into the whipped mixture and pour into springform pan. This mixture will begin setting almost immediately.

7.) Soak two more gelatine leaves in cold water.

8.) Starting from the center, arrange peach slices in concentric circles on top (see image). When finished, repeat the steps above for dissolving the gelatine then drizzle over the peaches.

9.) Refrigerate AT LEAST one hour or until firm.

To Serve:

1.) Run a clean dessert knife carefully and completely around the inside of the pan to loosen the cloud.

2.) Carefully release the latch on the springform and remove. Serves six.