Chocolate and Banana Rolls

Sweet bread rolls filled with banana and rich dark chocolate, covered in melted chocolate drizzles.

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At the end of the week, I find myself (as usual!) with for a bunch of over ripe bannanas. The past few times I have used the bananas in cakes (banana milkshake cupcakes and salted caramel and banana blondies), so this time I decided to completely break with tradition and use the bananas in some bread!

It’s been a while since I made some sweet breakfast rolls so I thought I’d see how banana and chocolate swirls would turn out. And I would definately say it was a success!

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I think I might actually prefer these to cinnamon rolls, as all the chocolate just makes them that bit more luxurious and indulgent for breakfast!

I’m going to be taking these over to Fiesta Friday #72 this week hosted by Quinn @Dad Whats 4 Dinner and Naina @Spice in the City! Hope to see you there 🙂

Variations: You could use milk or white chocolate for a sweeter filling, and you could change the bananas to any other fruit, I think raspberries would be delicious!

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Ingredients: Makes 12 Rolls:

The Dough:

  • 500g Strong White Flour
  • 10g Salt
  • 12g Fast Action Yeast
  • 50g Caster Sugar
  • 250ml Milk
  • 1 Egg

The Filling:

  • 3 Bananas
  • 50 Butter
  • 50g Dark Brown Sugar
  • 1 tbsp Cocoa Powder
  • 100g Dark Chocolate

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To Make:

Combine the flour, salt, sugar, yeast, milk and egg in a large bowl, and mix to form a rough dough. Turn out onto a work surface and knead for 10 minutes, until smooth and elastic. Return to the bowl and prove for 1 hour.

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Combine the butter, sugar and coca powder in a small pan, and heat until melted and combined. Slice the bannana into thin rounds, and break the chocolate into chunks.

Turn out the proved dough, knock out the air and stretch into a large rectangle.

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Brush over the butter and sugar mixture in a thin layer, completely covering the dough. Then lay over the banana chunks and chocolate. Roll up the dough and divide into 12 rolls.

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Place the rolls on oiled baking trays, cover in clingfilm, and prove for a further hour.

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Preheat the oven to 180C, and bake in the oven for 15-20 minutes until golden brown and cooked through.

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Transfer to a wire rack to cool, serve as they are, or drizzle with some melted dark chocolate for an extra chocolatey finish!

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Stone Baked Pizza, Four Ways

Thin and crispy Stone Baked pizza, with four different toppings: Goats Cheese and Caramelised Onion; Spinach, Feta and Lemon; Carbonara; and Breakfast Pizza.

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Homemade Pizzas are one of my favourite weekend treats, and they taste so much better than the shop bought alternative! So I thought it would be a great recipe to share on my blog.

I use a Richard Bertinet recipe for the pizza dough, from his book; Dough. It’s a really easy dough to make and has always turned out fantastically for me. The rest of the book has more easy but exciting bread recipes, so I would definitely recommend it!

The four toppings I have included here are some of my favourite pizza flavours, but obviously the dough can be used to make any kind of pizza you want!

Variations: Use any topping you want! The pizzas could also just be baked on normal baking trays if you don’t have a pizza stone, just assemble them on the tray.

Ingredients: Makes Five Medium Sized Pizzas

The Dough:

  • 500g Strong White Bread Four
  • 50ml Olive Oil
  • 10g Salt
  • 320ml Luke Warm Water
  • 15g Yeast
  • Semolina for dusting

Toppings:

  • Tomato and basil sauce
  • 3 Balls of Mozzarella Cheese, sliced thinly
  • Cheddar or Parmesan Cheese to grate over the top of each pizza
  • Fresh Basil

Goats Cheese and Caramelised Onion:

  • 50g Goats cheese, sliced thinly
  • 1 onion,
  • Balsamic Vinegar
  • 1tbsp Sugar
  • Ham

Spinach, Ricotta and Lemon:

  • Handful of blanched Spinach
  • 2tbsp Ricotta Cheese
  • Thinly Sliced Lemon
  • Finely Chopped Bacon (optional)

Carbonara:

  • 1tbsp Crème Fraiche
  • 1 Mushroom, thinly sliced
  • 2 Rashers of Bacon, finely chopped.
  • 1 Free-Range Egg

Breakfast Pizza:

  • 1 Mushroom, thinly sliced
  • 2 Rashers of Bacon, finely chopped
  • 2 Chipolata Sausages, chopped into small chunks,
  • 2 Free Range Eggs

To Make:

The Dough:

Combine all ingredients in a large bowl and mix to incorporate.

Turn out onto a work surface and knead for 5-10 minutes, until smooth and elastic. (This is quite a wet dough, but try not to add extra flour, as it will become more difficult to work with later on).

Once you think the dough is ready, coat your hands and the dough in olive oil and knead for a further few minutes, test that it is ready by poking the dough, it should spring back when it has been worked enough.

Leave to rest for 1-2 hours at room temperature.

Divide the dough into 5 pieces, each weighing around 170g. Form into tight balls and leave to rest while you prepare the rest of the ingredients.

Toppings:

For the tomato sauce: I just use a jar for convenience, but you can also make your own. Either way, reduce the sauce in a pan before using to remove as much liquid as possible, otherwise it can make the bottom of the pizza soggy.

For all toppings, have sliced mozzarella, basil leaves and cheddar cheese ready to use.

Put your pizza stone in the middle of the oven, and pre-heat to 200-220°C.

Goats Cheese and Caramelised Onion Pizza

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Fry the onion in a pan for 10-12 minutes over a low heat until cooked though, then add the sugar and balsamic vinegar, continue cooking for a few minutes.

Taste the onions to make sure they are sweet or sour enough for you, then remove from the heat.

Roll out one ball of dough with a rolling pin, and then stretch to the right shape with your hands.

Transfer to a chopping board liberally coated in semolina.

Spread over a thin layer of tomato sauce, then add the ham, caramelised onion, mozzarella, goats cheese and basil. Grate over the cheddar/parmesan cheese.

Slide into the oven, onto the pizza stone, and bake for 8-10 minutes.

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Spinach Ricotta and Lemon Pizza

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Roll out one ball of dough with a rolling pin, and then stretch to the right shape with your hands.

Transfer to a chopping board liberally coated in semolina.

Spread over a thin layer of tomato sauce, then add the mozzarella cheese, spinach, ricotta cheese and thinly sliced lemon. Top with grated cheddar/parmesan and fresh basil.

Slide into the oven, onto the pizza stone, and bake for 8-10 minutes.

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Carbonara:

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Roll out one ball of dough with a rolling pin, and then stretch to the right shape with your hands.

Transfer to a chopping board liberally coated in semolina.

Spread over 1tbsp of crème fraiche, then add the mozzarella cheese, bacon, and mushrooms. Top with the grated cheese and fresh basil.

Slide into the oven, onto the pizza stone, then crack the egg into the middle of the pizza.

Bake for 8-10 minutes.

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Breakfast Pizza:

Roll out one ball of dough with a rolling pin, and then stretch to the right shape with your hands.

Transfer to a chopping board liberally coated in semolina.

Spread over a thin layer of tomato sauce, then add the mozzarella cheese, bacon, mushrooms and sausage. Top with the grated cheese.

Slide into the oven, onto the pizza stone, then crack the eggs into the middle of the pizza.

Bake for 8-10 minutes.

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To Serve:

Transfer the pizzas to a serving board, and leave to cool for a few minutes before slicing and serving!

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Brunch Burritos

Eggs cracked into a spicy Mexican tomato sauce, topped with grated cheese, sour cream and coriander.

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The name of this recipe suggests that it should be eaten as a weekend breakfast, but it is equally suitable for a quick, easy, tasty and healthy (2 of your 5 a day!) weekday dinner.

I came up with this recipe when staying with my mum and dad who keep laying chickens in the back garden. We had a huge surplus of eggs one summer so I came up with this recipe as a way of using the eggs as the centre of a meal.

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Variations: Omit the chorizo for a vegetarian version or serve on a bed of wilted spinach for a healthier option!

Ingredients: Serves 2

  • ½ an Onion
  • 1 Clove of Garlic
  • 1 Chilli
  • 150g Chorizo Sausage (Optional)
  • 1 Red or Yellow Pepper
  • 1 Tbsp Smoked Paprika
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 1 Tbsp All Purpose Seasoning
  • 1 Can of Chopped Tomatoes
  • 4 Free Range Eggs

To Serve:

  • Grated Cheddar Cheese
  • Sour Cream
  • Fresh Coriander
  • Guacamole
  • Lime Wedges
  • Tortilla Wraps

Fry the onions and Chorizo in a pan until cooked through, then add the finely sliced garlic and chilli.

Finely Slice the pepper and add to the onions, fry for a few more minutes.

Stir in the spices, then add the chopped tomatoes, along with a splash of water and cook for a further 5 minutes until the sauce has thickened and come together, season to taste.

Make a small well in the sauce and crack in an egg, repeat for the other three eggs in quick succession, so that they will all be cooked perfectly at the same time! Simmer for a further 5 minutes until the egg whites are completely cooked but the yolks are still runny. (If you prefer your eggs more cooked, you could put the pan under the grill for a few minutes at this point)

Grate over the cheddar cheese, spoon some soured cream into the pan, and sprinkle over the chopped coriander.

Remove from the heat and serve with warmed tortilla wraps, guacamole and lime wedges.