Clear Soup and Sweet Buns

Dumplings with Parsley Broth

Delicious and substantial soup for our lunch was the meat dumplings in clear broth with parsley flavour.
Thanks, Irene for the fresh parsley,  as you said to me, you will make beautiful and delicious cooking out of this herb.  Freshly picked vegetables or herbs from home garden are always the best.

Take some flat parsley, pick the leaves to cook for the soup, and chop the stems, add into the broth to get an intense flavour.

Flat Parsley or Continental Parsley

In a particular pot, get the clear broth ready to serve the soup while the dumpling is cooking.  The spice of the clear parsley broth is very simple, freshly ground black pepper, garlic, chopped stems of parsley, salt to taste and a dash of sesame oil.  Add in aromatic vegetables-carrots and cook until soft, add in the parsley leaves the last, prior serving time.

Boiling The Dumplings

Recipe: look up the old post, 16 December 2011, use meat filling instead of prawns

The dumpling is cooking away in meat stock.

The bowls are ready for serving the soup.

Here it is the soups, meat dumplings in clear broth with loads of fresh parsley flavour. 

Place three hot meat dumplings in a bowl, then ladle in the clear broth, enough to cover the meatballs, also add some of the carrots, and the parsley leaves.

Healthy and Delicious Soup

The last spoon full of the soup

When eating food and it is so enjoyable, you wish the food is expanding more and more instead of becoming less, I want to eat forever.  Oh no, it has gone, no more!.... It was a delicious Sunday Lunch.

There will be more cooking using the parsley, it is a very versatile herb.  Add it into noodles, pasta, salads, and use it for sauces, and of course, it is excellent for pesto and preserved green paste in oil for any garnishes.

Two types of parsley that I know, the curly and the flat parsley (continental parsley).  I think the continental parsley has a better flavour than the curly one.  But the curly one is excellent for garnishes or deep fried to serve fried food, such as croquette, fried fish and so forth.


Sweet Buns
Home baked Coffee Scroll

To relive our family when the children were little, every Sunday on the way home from church, we stopped to get a fresh coffee scroll of the local bakery.  I always wanted to try baking the coffee scrolls, but not until last week as I found a recipe of Dan Lepard.  It is bright and comfortable enough to follow.

Dan Lepard is an award winning baker who has worked for great chefs all over the world including Giorgio Locatelli and Alastair Little.  His latest books are Short and Sweet-the ultimate home baking compendium (The Guardian).   At present Dan is one of the judges for the TV program of The Great Australian Bake Off.

Beautiful, Soft and Sweet Home Bake Coffee Scrolls.
 I added some dried fruits and sugar-cinnamon filling.

Coffee Scrolls with Beautiful Coffee Icing

Coffee Scroll is Served with Coffee

I was happy enough about the result, they look good and taste good too, but different, as Rayner said that the coffee scroll has more cakey than bready.   It may need more kneading to make it more elastic in texture.


The Recipe
Dan Lepard's Aussie Scrolls

Author: Dan Lepard
Time: 1- 2 hours
Difficulty: Medium
Make: 6

Ingredients:

1 tsp easy-blend yeast
200 ml of warm water
1 medium egg
75 ml of milk
450 strong white flour, plus extra for rolling
25 g caster sugar
1 tsp salt
50 g unsalted butter, melted
Oil for kneading

The scroll: Cheese and Vegemite scrolls, Apple scrolls and Coffee scrolls.

The Coffee Scrolls is the one that I baked.
Icing for the coffee scrolls
200 g icing sugar
1tsp instant coffee


Method
Dissolve the yeast in the warm water, beat in the egg and milk, then mix in the flour, sugar and salt. Add the melted butter (and dried fruit, if using), mix until evenly combined, then leave for 10 minutes.

Lightly oil a 20 cm patch of worktop, gently knead the dough, return it to the bowl and leave for 10 minutes.  Knead once or twice more at 10-minute intervals, then cover and until rising by half-about an hour.




Flour the worktop, roll the dough to about 1 cm thick and cover with filling: cinnamon for the fruited dough, with apple, if you like; or thickly with Vegemite and a little cheese.

Roll up tightly, cut into 3 cm wheels and place almost touching on a baking tray lined with non-stick paper.  Cover and leave somewhere warm until nearly doubled, then bake at 220 C (200 C fan -assisted) for about 15 minutes.

Finish coffee scrolls, mix the icing sugar with coffee dissolved in 25 ml boiling water, brush the baked buns with a little sugar syrup and spoon over a bit of the icing.

Coffee Scrolls with Generous Coffee Icing

Note: This recipe originally appeared in The Guardian.


I followed the recipe to a T
It was a reasonable effort on my behalf, and I had fun baking the coffee scrolls, I am sure I will do better next time.  Thanks, Dan, for the Recipe.


Until Next Post
Thanks for Visiting
Susy