Savoury Dinner Buns

 

Looking for a quick bun to have with a hearty soup or stew, create a light bacon sandwich, open and topped with a fried egg, stuff with some vegetables and a slice of cheese or just slather in butter, this is your bun. I have posted an easy dinner roll recipe before however this recipe is even easier. I like dill as it adds a subtle savoury herb flavour however, if you prefer not to add the dill then omit it.  

Savoury Dinner Buns

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1 cup self - raising flour

1 teaspoon cream of tartar

1 1/2 teaspoons dried dill or fresh dill

1/2 cup milk

3 tablespoons mayonnaise

Preheat oven to 350ºF (180ºC). Line a baking tray with baking parchment. 

In a large bowl add the flour, cream of tartar and dried dill, then whisk together. Add the milk and mayonnaise and stir until a dough forms.

Tip the dough onto a lightly floured surface, using clean hands that are dry and floured, bring the dough together to form a nice rounded mound. Once nicely formed, gently pat the dough down and use a 3-inch round biscuit cutter, dipped in flour, and cut out as many biscuit shapes you can. Keep reforming, reshaping and cutting the dough until all has been used. 

Place them on the prepared baking tray and brush the tops with melted butter and bake in the preheated oven for 12 to 15 minutes or until done and golden brown. 

Notes: If you do not have self-raising flour then substitute it with 1 cup flour plus 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt. You can also cut the dough into eight pieces and free form each into a round biscuity bun shape.   

Lentil Curry

 

A quick and delicious creamy lentil curry that is such a breeze to make. What I like about this recipe is the use of some store cupboard staples like canned lentils, canned tomatoes, canned pumpkin and canned coconut milk. It's luscious, hearty and comforting. All the palatable nourishings that suffice in a meal. 

Spinach Lentil Curry

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3 tablespoons olive oil

1 medium red onion, peeled and chopped

5 cloves garlic, peeled and crushed

1 inch piece of fresh ginger, peeled and chopped

1 can (15 oz/398 ml) pumpkin puree

1 can (400 ml) coconut milk

1 x 796ml can diced tomatoes

4 teaspoons coriander or ground cumin 

2 teaspoons sweet smoked paprika

1 teaspoon ground turmeric

1 tablespoon curry powder

1 package (300 g block) frozen spinach, slightly thawed 

2 x 540ml cans of lentils

Warm the olive oil in a large stockpot over medium high heat and add the onion to it. Sauté the onion until it is caramelize, this should be about 10 minutes, stirring frequently so the onion doesn't burn. Add the garlic and ginger and sauté for a few minutes more. 

Then add the pumpkin puree, coconut milk, diced tomatoes, coriander, paprika, turmeric and curry powder. Stir well. When all the ingredients are well combined, add the spinach and stir well. Then add the lentils and stir well, again. Allow the curry to cook for about two more minutes. 

Remove from heat and serve with roti, naan or rice.