You’d Better Bun-lieve It!

Most of us buy bread, usually for ease & because quite frankly, we all lead busy lives & don’t always have the time to make our own.  There’s definitely no shame in that!  All the hard work has been done by some kindly, experienced baker & it’s even been sliced for us.  Personally, I like to have a bit of both – bake my own & buy some for convenience too.  I find making bread a relaxing experience, a chance to lose myself in thought (that’s when I get all my best ideas) & tone up my arms at the same time – bonus!  No fancy machines, equipment or unpronounceable ingredients, just good old fashioned elbow-grease & a bit of flour, water & yeast.

Having baked my own bread for a few decades now (who’s counting?!), I know it can be quite daunting to those who haven’t tried it.   Sometimes the mere thought of baking bread can send people into a tizz.  “Isn’t it messy?”, “don’t you need special equipment?” & “doesn’t it takes hours to make?” are some of the questions I’m often asked.  The answers are yes (getting messy is part of the fun), no, you don’t need special equipment & no, it doesn’t take hours.  Also, you don’t need to sit & watch over it – I make the dough, get on with other things while it’s proving & then go back to it. 

This recipe is for my Dunn Buns & they take less than a couple of hours to make, from start to finish.  Plus, you can bake them in advance (they freeze very well & retain their fluffy interior).  These gorgeously glossy topped buns are made with an enriched dough, meaning they don’t fall apart when crammed with a filling & hold their crumbs when sliced, making them perfect for burgers, breaded chicken & of course, bacon & eggs too.  They are pillowy soft with a smooth golden top & retain their shape as you eat (there’s nothing worse than when your bun goes flat & doughy).

Let’s get those beautiful buns baked & bronzed.  Ready to bake it happen?  Hands washed, aprons on & here we go!

What you need:

500g Strong White Bread Flour (plus extra for kneading, etc)
10g Fast Acting Yeast
1 large Free Range Egg
300ml Lukewarm Water
1 large tablespoon Extra Virgin Olive Oil (keep the bottle handy for later)
1/2 teaspoon Sea Salt
A little melted butter for the tin (or a butter wrapper will do)

For the topping:
2 heaped teaspoons Sesame Seeds
1 large Free Range Egg, beaten with a pinch of Sea Salt

What to do:

Pre-heat the oven to 220*C & line a large baking tray with greaseproof paper.  Brush the greaseproof paper with the melted butter or give it rub all over with a butter wrapper (I always keep a few wrappers in the fridge, ready for greasing baking tins & such).  You can go without the greaseproof layer if you like.  I find it helps keep the bun bottoms soft, while still giving them colour.

Mix the flour, sea salt & yeast into a large mixing bowl.

Crack the egg into a measuring jug & top up with the lukewarm water to just about 400ml.  Give everything a whisk with a fork to break up the egg & blend it into the water.   If it gets a little frothy on top, that’s fine.

Tip the egg & water mixture into the flour, along with the olive oil.  Give everything a good mix with the fork, making sure you get right to the bottom of the bowl.

Once it’s all gathered into a sticky dough, tip it onto a lightly floured worktop.  I use a pastry scraper to make sure I get all the dough out of the bowl.  You will need a bit more flour as you go along, as it will be quite sticky to start.   Set your mixing bowl aside, you’ll need it later.

Knead firmly for about 8-10 minutes, stretching the dough away from you with the heel of one hand & pulling it back towards you.  Try not to tear the dough as you do this.  Repeat & keep going until the dough is a smooth & supple ball.  If you need a bit of flour as you knead, sprinkle a little onto the worktop & use the pastry scraper to loosen the dough if it gets sticky.

When you’re finished kneading, dust a little flour into the bottom of your original mixing bowl & place your dough inside, sprinkle a little flour on top & cover with either clingfilm lightly coated in olive oil or a dry tea-towel/cloth.

Leave the bowl in a draught-free, warm place to prove for about an hour, until you can see a little dome on the top where it’s risen & grown to almost twice the size.

Once your dough has proved, tip it out onto a lightly floured work surface (keep the oiled clingfilm/cloth from the bowl, you’ll need it again in a moment).  Give the dough a quick knead for a moment to knock out any big bubbles (don’t over-do it though, just a few seconds is fine).

Divide into eight equal pieces & gently roll into balls.  Set them onto the greaseproof-lined baking tray, spacing them a few inches apart (they will need room to grow).  Cover lightly with the clingfilm/tea-towel again & leave them to prove for another 20 minutes, until they have doubled again.

Remove the cling film, delicately brush the tops with the beaten egg using very light strokes (they will be a bit squishy & jiggly, so be gentle) & scatter the sesame seeds over them.

Bake in the centre of the oven for about 12-15 minutes, until beautifully bronzed on top & the sesame seeds are all toasted.

To check if your buns are baked, pick one up & tap the bottom – if it sounds hollow, they’re ready.

Remove from the baking tray & place on a cooling rack.  Let them cool completely (I know it’s hard to resist, but it will give you tummy ache if you don’t let them cool).  That’s it, your buns are done!  Slice, sandwich & serve!  They will keep for a day in an airtight container or you can always pop a few cooled buns into airtight bags & freeze on the day you bake them.

They are perfect packed with bacon, sausage & eggs for breakfast or even better, layered with burgers, cheese & salad for a weekend treat.  Sometimes, I make miniature versions of these with smaller fillings (perfect for picnics).

If you do have any leftover buns, try making my mini “Dunn Bun” pizzas!  Slice a bun into three generous slices, rub half a garlic clove onto each & top with a spoon of squished tinned tomatoes (tip them in a bowl & get your hands in).  Then add slices of mozzarella or whatever cheese you like, a few mushrooms or peppers & maybe some ham.  Sprinkle with a little Basil, Oregano & black pepper, dust with Parmesan & bake for 8 minutes in a hot oven (220*C) – easy mini bun pizzas!  They’re perfect as a light lunch, swift supper or a simple cheesy snack.

However you eat them, these bronzed & bun-tiful glossy buns are always a fabulous treat!  Stay hungry!  Aimee 😉 x

 

Sides by Side!

Whether it’s the weekend or Wednesday, a little indulgence is always nice & doesn’t need to be extravagant.  Sometimes it’s the little things that bring the most joy & that includes a plate of satisfying comfort food.

When a delicious main course is centre stage, it usually requires a couple of supporting acts.  All the best ones do – fish & chips, bacon & eggs, spaghetti & meatballs (the list is endless).  Burgers always require a good bun, but they also need some serious sidekicks like crispy coated onion rings & deliciously chunky chips.  These two sides are a well-loved staple in our household & with good reason.

Firstly, the chunky chips (fondly known by our family as Aimée Chips) accompany everything from fish fingers to roast chicken.  They are ridiculously easy & totally faff-free – chop them up & chuck them in the tin kind of cooking.

Secondly, there are crispy light onion rings that literally melt in the mouth.  These oh-so-delicate flavoursome delicacies are perfectly light & crisp, tasting much naughtier than they actually are.  Before you start worrying about chips & onion rings being deep fried or not very healthy, the best bit is … there’s no frying required because they’re all baked!  That also means no hot pans to stand & watch (because nobody has the time for all that).

Ready to bake it happen?  Starting with my Aimée Chips!  Hands washed, aprons on & here we go!

What you need:

6-8 medium Potatoes (nothing fancy, whatever you’ve got is fine)
Sea Salt
Freshly Ground Black Pepper
Extra Virgin Olive Oil
1 tablespoon Coarse Semolina Flour

What to do:

Pre-heat the oven to 220*C & get a large roasting tin to cook the chips in.

Wash & dry your potatoes well, leaving the skins on.  Cut them into thick wedges.  Don’t worry about them being exact-sized, just make them at least the thickness of your thumb.  Place them all into a roasting tin.

Drizzle well with the olive oil, then dust with a good pinch each of black pepper & sea salt, about a quarter teaspoon.  Tip: if you’re preparing these in advance, do not add the salt until you are ready to cook them.  The salt will make them rock hard & no amount of cooking will soften them up.

Sprinkle the coarse semolina flour over the chips, shaking everything around to coat them thoroughly.  Place each potato wedge skin-side down in the tin (this helps stop them sticking to the tin, as they’re curved & touching less surface area – little bit of science-y stuff there).

Bake in the centre of the oven at 220*C for about 20-25 minutes, giving them a shake half-way through.  When they’re crispy & deeply golden, remove the tin from the oven & place on a rack.  To keep them warm, place another baking tray loosely over the top (leave a gap to allow steam to escape) & then reheat just before serving for about 5 minutes in a hot oven.

Onto those deliciously delectable onion rings!  No frying pan required, just a large baking tray & a little baking magic.  Hands washed & here we go!

What you need:

2-3 large Brown/Spanish Onions
2 large Free Range Eggs
4oz Plain Flour
2 tablespoons Greek or Natural Yoghurt (full fat or 0% fat is fine)
Sea Salt
Freshly Ground Black Pepper
Extra Virgin Olive Oil

What to do:

Pre-heat the oven to 220*C.  Prepare a large baking tray – line with a sheet of greaseproof paper.  I use Bacofoil Non-Stick Baking Paper for this (it’s strong & textured, so stands up to the heat without disintegrating).  You don’t need to use it, but it stops your onion rings from sticking to the tin & means you use less oil.

Prepare your onions – remove the tops & tails, take off the outer papery skins & cut into thick chunky slices.

Pop out the centres, then each inner onion ring, being careful not to break them.  Place them onto a plate or board & set aside.  The tiny chunky centres can be saved for another day – simple chop them into pieces, spread onto a tray & freeze for 10 minutes.  Once frozen, tip them all into an airtight bag & pop back in the freezer – no big lumps of onion this way & no waste!

Tip the flour into a shallow dish & season with a little salt & pepper.  Give it a good stir to mix well.

In another shallow dish, crack the eggs & add the Greek Yoghurt, along with a little salt & pepper again.  Give it a good whisk with a fork to break up the eggs & blend into a thick, gloopy liquid.

Take an onion ring, coating it in the yoghurt & egg mixture all over, inside & out.  Shake off the excess & drop into the flour.  Coat well, again making sure you cover the inside too.  Don’t worry if the flour goes lumpy, that’s fine.  Lift the onion ring out, shake off the excess flour & pop onto the baking tray.

Repeat this until all the onion rings have been dipped & dunked in egg & flour.  Place them all next to each other on the baking tray & don’t worry about them touching too much.

Drizzle olive oil all over the onion rings (don’t bathe it, just a light drizzle is fine) & bake in the centre of the oven for about 12-15 minutes, turning them over halfway through cooking.

Once they’re crispy & bronzed, carefully remove the onion rings from the tray using a fork or tongs & place onto a cooling rack with a bit of greaseproof paper underneath (just in case there are any oily drips).

Remember to pop your chunky chips back in the oven for a few minutes to warm up (remove the baking tray from the top) & that’s it, they’re all done!   

Perfect piled up next to a beautiful burger or simply stacked up as a savoury snack, these crispy baked beauties are delicious sides by side anytime!  Stay hungry!  Aimee 😉 x

 

 

Coupler Soup

Summer appears to be racing by at a dizzying pace, wildly spinning the wheel of weather as she goes.  From sultry heatwaves to spectacular storms, August has given us plenty of gloriously sunny days too.  It’s always a busy month for us, celebrating birthdays in the first few days & our anniversary later in the month (there’s much cake to be baked & eaten!).  Breakfasts, lazy lunches, pasta & Prosecco have all been enjoyed on the patio,  while the plants have been abundant with their produce & easily picked for dinner.

The last few months, I’ve been sharing the home office with Mr Hungry (his upstairs, mine down) & it’s been a change most households have seen this year.  There are some downsides (other people can hear & see you on live calls), but there are plenty of ups too!  Not so long ago, we would meet for lunch in town to share a coffee & a few kisses, before wandering back to work.  This brief interlude would put a pep in my step & make the afternoon brighter – we have now have resumed our mid-day meet-ups.  Even though we are all in much closer proximity at the moment, it doesn’t mean we should become territorial about sharing space with our loved ones.

Shopping has recently become a bit like a treasure hunt, heightening our resourcefulness & making us more aware of our limited pantry.  This is nothing new to some of us, especially those on a limited budget or diet.  Being frugal can be a blessing, especially in the taste department.  Think of it as one of those old TV shows, where you were given a bag of ingredients & had to make a delicious dish.  It’s a challenge, but you’re up to it!

One of my favourite frugal recipes is based on an old minestrone soup.  Hearty, healthy & heaped with lots of little ingredients that don’t cost much.  We call this the Coupler Soup, because you need a couple of this & a couple of that.  We’ve all bought a tin of this, a packet of that, hoping to use it in some elaborate & exquisite dish, but shoving it to the back of the cupboard.  Bits of leftover dried pasta, a random tin of beans & that twisted up tube of tomato puree with a tiny bit left.  All seemed a bit pointless when you popped them in there, but now they are like gold dust!  You might notice I’ve used spinach instead of Cavolo Nero or cabbage.  This is simply because I like spinach on my pizza & there’s always a bit leftover, just enough to chuck in a soup or whizz into a delicious pesto, as you will know if you’ve been following my blog.  Over the years, I’ve adjusted the recipe to accommodate whatever ingredients were available, but it always has the same result – soupy satisfaction!

One of the main ingredients for this recipe is fresh chicken stock & here’s the link to my stock recipe:  https://hopeyourehungry.co.uk/a-bird-in-the-hand-is-worth-ten-in-a-dish/ .  I dilute it for this recipe, with a little water to wash out the tomato tin.  If you prefer to use a stock cube, make enough according to the instructions on the pack.  Ready to take the plunge?  Hands washed, aprons on & here we go!

What you need:

2 pints of fresh Chicken Stock, well-strained if homemade
4 rashers Bacon (I used streaky smoked or whatever is in the freezer)
1 medium Onion, finely chopped
2 medium Carrots, washed & finely chopped
2 sticks Celery, washed & finely chopped
2 dried Bay Leaves
1 tin White Beans, drained (such as Cannellini or Haricot beans, whatever you have available)
1 tin Italian Plum Tomatoes (save the tin for measuring your pasta)
2 handfuls of Dried Pasta (see above)
2 handfuls of fresh Spinach, washed & chopped chunky, stems & all
1 tablespoon Tomato Puree
1 sprig fresh Rosemary – remove leaves & chop finely (keep the stalk)
2 cloves fresh Garlic, chopped finely
Extra Virgin Olive Oil
Sea Salt
Freshly ground Black Pepper

What to do:

Prepare your ingredients first – wash, peel & chop finely as above.  Set them aside, ready to start.  Keep the Rosemary stalk & dry it – they make fabulous skewers for mini kebabs (slide whole cherry tomatoes & bocconcini on, then bake for 5 minutes in a hot oven – delicious!).

Heat a tablespoon of olive oil in a deep saucepan (you will need the lid for later) & using some good kitchen scissors, finely snip the smoked bacon into the pan.  Let it sizzle for a couple of moments, allowing it to render it’s fat (this adds essential flavour & in all honesty, it’s a miniscule amount).

Add the onion, carrot & celery to the pan, mixing well with the bacon & oil.  Give everything a good stir & fry for about 4-5 minutes, until slightly softened & the onion become glossy.

Tip in the garlic & Rosemary into the vegetables & then add the beans.  Add the chicken stock & bay leaves, stirring everything gently together.

Pour the plum tomatoes into your hand over the pan, squishing them carefully into the liquid (you can always tip them into a bowl & do this beforehand, if you prefer).

Fill the tin with cold water, swish it around to get the last drops of tomato juice & pour into the pan.

Using the empty tin, fill it with dried pasta pieces – whatever you’ve got in the cupboard is fine.  This recipe is to make the most of those leftover bits you’ve been saving for a rainy day – well it’s chucking it down now!  Carefully, without splashing yourself, sprinkle them into the soupy liquid.

Add the tomato puree, tip the chopped spinach into the pan & get stirring, mixing everything together.

Reduce the heat to a gentle simmer & put the lid half on the pan.  Let it bubble away softly for about 15-20 minutes, giving it a swirl around with the spoon occasionally.

Using a clean spoon, have a taste of your soup  & adjust the seasoning to your personal taste (get a clean spoon before tasting again).  It’s worth noting that any stock (homemade or shop-bought), along with bacon, contain salt, so you shouldn’t need to add much.  When you’re happy with the flavour, turn off the heat & tuck in!

Scoop your soup generously into bowls, making sure you get to the bottom of the pan!  Add some well-buttered, crusty bread for dunking & indulge in some soupy comfort food.  Ladle any leftovers into tubs or pots when cooled, pop them into the fridge & save for another day (it should keep in there for a couple of days at least).  I’ve used jam jars to stash soup in the fridge, just put an upturned cupcake case on the jar before putting on the lid (it gives it a bit of a better seal).

Although an everyday soup, it can also be turned into a souptacular starter.  Got a bit of day old bread that needs using up?  Make your own croutons!  Cut into cubes (as chunky or dainty as you like), drizzle with a little olive oil & bake on a tray in the oven at 220*C for about 10-15 minutes (give them a shake halfway through cooking).  Once bronzed & crisp, tip them onto a sheet of greaseproof paper on a cooling rack, before transferring to a serving plate for people to help themselves.  Pile a few in the centre of your soup, swirl with a little olive oil & a dusting of grated Parmesan.  That’s it!

Whether a romantic lunch or a suppertime starter, try my Coupler Soup to use up those random ingredients & create a hearty, wholesome soup!  Stay hungry!  Aimee 😉 x