Winter may be here and the weather cooler but it doesn't always mean we have to hunker down with heavy, stodgy food.
I have been mixing it up with our local winter produce, yet keeping it fresh, vibrant and lively.
My family have been enjoying making bread and waking up to fresh baked rolls with this great recipe.
Smoothies have been keeping us nourished and adding nutritious and adventurous toppings to our sandwiches has added a refreshing twist to our winter menu.
'Shower' rolls
Makes 12 rolls (depending on size)
This recipe says it all: place the rolls in the oven, have a shower and hey presto you now have freshly baked bread!
This dough can be stored for up to three days!
Ingredients
7g yeast
1 tsp salt
1 tsp honey
400g spelt or wholegrain flour
250g plain flour
600ml cold water
Method
I make these the night before or at least 6 hours ahead.
In a large mixing bowl, add the flours and mix to combine.
Pour the cold water into a large jug, add the yeast, salt and honey and stir well to combine.
Pour all of this mixture into the flour and mix well with a wooden spoon. This dough is very wet so don't be alarmed as this is one that doesn't need kneading.
Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 210degCCover a baking tray with a dusting of flour. Using two spoons, mould the buns on to the tray, allowing space between.
Turn the oven down to 180degC and bake for 20 minutes or until risen and golden (this is when I suggest you go for a shower).
Remove the cooked buns and cool slightly before devouring.
Berry smoothie
Makes 2
I do realise it's cold, but I find having a smoothie full of superfoods fills the gaps and gets me going for the day. Feel free to add whatever fruit, greens and seeds to suit.
Ingredients
150g blueberries
150g redcurrants or raspberries
100ml apple juice
1 banana, peeled
5-10 ice cubes (depending on how thick and cold you want it)
Honey, to sweeten
Method
Place all the ingredients in a blender and blend.
Serve right away.
Mackerel and potatoes on rye
Serve 1-2
The options are endless. I chose mackerel as it's a mineral-rich fish and always cheap no matter the season and, of course, to partner this with comforting potatoes and all served upon densely baked rye bread.
Ingredients
2-4 slices rye bread (or you could use the''shower'' rolls)
200g boiled potatoes (just tender)
250g smoked mackerel, removed from the bones and flaked
½ small red onion, finely diced
2 hard-boiled eggs, cut in half
220g cottage cheese
1 tsp chives, finely chopped
1 tsp parsley leaves, roughly chopped
50g salad leaves
1 lemon, juice from 1 half and reserve other half for serving
salt and freshly ground pepper
Method
Toast the bread until crisp and golden.
Slice the cooked potatoes into thin rounds and place in a bowl, add the flaked mackerel, onion and eggs, season lightly and toss gently to combine.
Add the cottage cheese and herbs and squeeze over a little lemon juice, grind in plenty of pepper and season lightly with salt. Fold through the potato and mackerel mixture.
Spoon this mixture generously over the toasted rye bread, scatter over some leaves and serve with lemon. Eat straight away.
