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Sweet Potato Boats with Spinach, Mushrooms, and Rice

ingredients for 4 sweet potato boats 2 medium sweet potatoes. 300g fresh spinach. 1 spring onion. 300g small mushrooms. 1 small cup of rice. salt. freshly ground black pepper. extra virgin olive oil. preparation Start by wrapping the sweet potatoes in foil and roasting them in the oven until they're soft all the way through. While those are cooking, wash the spinach well and sauté it with a little oil, salt, and the chopped spring onion until it wilts down nicely. Clean your mushrooms — if they're on the larger side, chop them into bite-sized pieces — then fry them in a bit of oil and season with salt and pepper. Cook the rice in salted boiling water. Once it's done, rinse it under cold running water, drain well, and set aside. When the sweet potatoes are ready, cut them in half lengthwise. Using a spoon, carefully scoop out the flesh, making sure to keep the skins intact — you'll need those as your boats. Cut the sweet potato flesh into small...

Semi-Whole Wheat Buns for Sausages


Perfect for sausages or whatever else takes your fancy!





Ingredients

for 7 or 8 buns

for the starter dough

  • 100g water.
  • 5g fresh yeast.
  • 80g whole wheat flour.

for the final dough

  • 200g whole wheat flour.
  • 300g bread flour.
  • the starter dough.
  • 350g water.
  • 1/2 tsp salt.

Preparation

You'll want to make the starter dough the day before. Crumble the yeast into the water, add the flour, and mix it all together in your mixer bowl. Cover with plastic wrap and leave it sitting out at room temperature overnight.
By the next day, it'll have bubbled up nicely. Right in that same bowl, add both flours, the salt, and the water. Knead everything for about 15 minutes.
The dough will be quite sticky, that's normal.
Turn it out onto a floured work surface and shape it into a ball. Place it in a large floured bowl, cover with plastic wrap, and let it rise somewhere warm until it doubles in size.
Once it's risen, turn the dough back onto your lightly floured surface and flatten it out. Divide it into 7 or 8 pieces, depending on how big you want your buns.
Shape each piece into an oblong roll and place them in loaf pans lined with parchment paper — this keeps them from spreading out as they rise.
Tuck them away somewhere warm and draft-free (the oven with the light on works perfectly) for about an hour.
After an hour, the buns will have doubled again. Make two or three slashes across the top of each one with a sharp knife.
Pop them in the oven and bake right in those pans for 30 minutes. When they're done, take them out and let them cool on a wire rack.
Hope you enjoy these as much as we do!
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