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Savvy shopping, seasonal eating and thrifty recipes. Spend less on groceries and enjoy better tasting, easy to prepare meals your friends and family will love – all on a budget.

Monday, 1 February 2016

Hidden Goodness Rolls for February Extra Veg

It's once again my turn to host Extra Veg, the blog linky created by Helen and I which encourages us to try and eat extra portions of vegetables.  Do link up your delicious recipes and inspire us with ways to incorporate more vegetables into our meals.

I baked these rolls on the weekend for our lunches this week.  They are wholesome and delicious but not heavy and are a good accompaniment to a bowl of soup, or make great sandwiches.  I added some finely grated carrot and a handful of oats, as well as some wholemeal rye flour, to the dough for extra flavour and goodness.



Hidden Goodness Bread Rolls

300g strong white bread flour
150g wholemeal rye flour
7g sachet instant yeast
1/2 tsp salt
50g rolled oats
2 carrots, finely grated
1 Tblsp oil
300ml lukewarm water

Mix together all the ingredients in a large bowl until a sticky dough forms.  Knead well on a lightly floured surface until smooth and elastic, this will take up to 10 minutes.  I used my stand mixer to knead the dough for about 7 minutes.  

Put the dough into a lightly greased bowl, cover with lightly greased cling film, then leave to prove until doubled in size.  Knock back the dough, portion into 12 rolls, then shape them and put onto lined baking trays.  Let the rolls prove again in a warm place for 30 - 45 minutes or until almost doubled in size.

Preheat your oven to 200C/180C Fan/Gas Mark 6.  Bake the rolls for 15 - 20 minutes until golden and cooked through.



I’ve linked up with Helen at Fuss Free Flavours for a blog event – Extra Veg – to encourage everyone to eat more vegetables and live healthier.



Taking up the Extra Veg challenge means that you get all the extra vitamins and nutrients from extra helpings of vegetables and the veggies help fill you up so you eat less helpings of unhealthy foods.

To participate in Extra Veg all you need to do is:

Simply blog about any recipe or idea where you eat an extra portion of vegetables.

There are a few rules:

Please link to the current host (me)and also to Helen

Tweet using #ExtraVeg and mention @utterlyscrummy and @fussfreeflavours

Please display the badge in your post

Closing date of the challenge is 28th of the month

By entering you are agreeing to let us use an image from your entry on this site, and to pin to Pinterest

Please be respectful of other people’s copyright

But feel free to send your recipe to as many other blog events as you like!


Sunday, 31 January 2016

Spiced Rye and Fruit Buns for February Bready, Steady, Go!

Our beloved bread baking linky Bready, Steady, Go took an unplanned break for a couple of months, however it's now back and ready for you to link up your delicious yeasted bakes! 

I baked these rolls after a busy night shift, in between naps, and they are both delicious and very forgiving if you leave them to rise for longer than planned.  I added some rye flour for extra flavour and goodness and my family devoured them whilst still warm from the oven.



Spiced Rye and Fruit Buns

250ml/1 cup lukewarm water
7g sachet of instant yeast
1 tsp salt
300g strong white bread flour
100g wholemeal rye flour
1 tsp ground mixed spice
1 Tblsp oil
2 Tblsp golden syrup or maple syrup
50g sultanas or raisins
50g finely diced dried apricots

Mix all the ingredients together until a soft and sticky dough forms.  Knead on a lightly floured surface for around 10 minutes until the dough is smooth and elastic.  I kneaded mine for around 7 minutes in my stand mixer.  Put the dough into a lightly greased bowl, cover with greased cling film, and leave to prove until doubled in size.  Line one or two baking trays non-stick baking paper.

Knock back the dough and divide into 8 rolls, then shape how you like.  I decided on finger rolls but round ones are just as tasty.  Put the rolls on your prepared baking trays, cover again and leave to rise for a further hour - or until doubled in size 

Preheat your oven to 240C/220C Fan/Gas Mark 9 then bake the rolls for 10 -12 minutes until golden and cooked through.  I covered the rolls with a damp tea towel and left them to cool as this helps them to stay soft.  If you prefer your rolls with a firmer crust leave them to cool without covering.



Bready, Steady, Go! Challenge Guidelines


Bready Steady Go! will run from 1st until the 28th of each month and then a round up will be posted by the hosting blog at the end of the month.

You can link up any bread recipe, sometimes we may also run themed challenges, and feel free to join in with other challenges if your post also meets their guidelines. If you really love baking bread then you can add multiple entries up to a maximum of 3 per blog each month.

Please link back to Jen’s Food and Utterly Scrummy Food For Families and include the badge to help spread the word.

We’d prefer to see entries from new blog posts where possible but you can also add old posts if you add the badge and link back to our blogs as well.

You can tweet your entries to @JensFood and @UtterlyScrummy using the hashtag #breadysteadygo and we will retweet all that we see.

All entries will also pinned to our new Pinterest board as they come in.

If you make a recipe from a book/magazine/website etc please respect copyright and do not reproduce the recipe verbatim. Instead of copying out the recipe from the book, describe it in your own words and if it’s from an online source please link to the original content rather than copying full recipe.

So what are you waiting for?! Bready, Steady, Go bake some bread!