freezer

Scrumptious scrolls

I truly do not intend to focus on food on this blog but meals and the kitchen play such a big part in any family home it’s hard not to! Lately I found myself craving cinnamon scrolls. I’m not a big believer in sugar and refined carbs but sometimes one just has to give in to the cravings! All things in moderation, I say!

This scroll recipe is great because by its very nature you are making a large batch of scrolls. What you don’t eat straight away you can freeze and reheat later. It’s also wonderful because you can tailor it to what’s in the pantry or what you’d like to use the scrolls for. I wanted sweet scrolls for breakfast or morning tea so that’s what I made but if you were looking for something savoury for the kids’ lunch boxes or a picnic you could swap out the sweet ingredients for savoury such as cheese, ham, herbs etc.

I saved myself some time and mess by making the leaven dough in the bread maker (man I love that thing) and the rest of the steps were perfect for my toddler assistant to get involved. We took turns rolling out the dough and sprinkling ingredients etc. She just loves helping.

Ingredients:

Dough

  • 1 1/2 cups (375ml) warm (not hot!) milk
  • 3 teaspoons dried yeast
  • 1 tablespoon caster sugar
  • 4 cups (600g) plain flour
  • 1/2 teaspoon salt
  • 1 egg, lightly whisked

Flavouring

  • 80g butter, melted/softened (approx, I didn’t measure)
  • half a cup brown sugar (approx, I didn’t measure)
  • ground cinnamon
  • handful of sultanas
  • handful of walnuts, coarsely chopped

Method:

  1. Combine milk, yeast and sugar in a bowl. Set aside for 5 minutes until frothy.
  2. Combine flour and salt in the breadmaker; make a well in the centre. Pour milk mixture and egg into the well; turn it on and let the machine do its thing. (If you don’t have a breadmaker simply mix in a bowl and cover until dough has risen).

  3. When the machine has finished the leaven dough cycle and your dough has doubled in size preheat your oven to 180°C.  Line a tray with baking paper.

  4. Turn dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic.

    Dough

  5.  Use a rolling pin to roll to a 30 x 40cm rectangle. Brush/spread with butter, leaving some butter for later. Sprinkle cinnamon and sugar over dough, again reserving some for later. Fold a short side of dough over two-thirds of filling. Fold remaining 1/3 over the top to enclose filling. Roll dough out to a 30 x 40cm rectangle; repeat filling and folding process. You can do this s couple of times but I only did it once.

    rolling out

    cinnamon and sugar

    folded and rolling

  6. Roll dough to a 30 x 40cm rectangle. Repeat butter, cinnamon, and sugar steps. Sprinkle with sultanas and walnuts.

    more cinnamon

    walnuts

    ingredients done

  7. Roll up dough from a long side to enclose filling. Cut log crossways into portions. Arrange, cut-side up, on tray. Cover with a clean tea towel and set aside for 15 minutes to rise.

    rolling up log

    log

    cut pre-rise

    after 15min rise

  8. Bake for 30 minutes or until golden and cooked through. Set aside for 30 minutes then turn onto a wire rack. (Your house will smell so good!)

    baked close-up

  9. If you like you can drizzle with a simple icing but they really don’t need it. Only ice those you are going to serve immediately if you choose to do so.

I couldn’t help but eat a couple as soon as they came out of the oven. In fact we could have eaten a lot more if I hadn’t forced myself to freeze half as soon as they cooled down. Each morning this week my husband popped a couple into the oven whilst I was in the shower and it was so good to come downstairs to a hot cinnamon scroll and cup of tea for breakfast! They do have a tendency to dry out when you’re reheating them so feel free to brush with a little milk before sticking them in the oven to ensure they remain nice and soft. I love a recipe that I can make in advance and still feel like I’m having a homemade treat!

Alternative flavourings:

  • cheese and vegemite
  • ham and cheese
  • pizza- tomato paste, herbs, garlic, cheese, ham etc
  • herb and garlic
  • apple and cinnamon
  • salami, sun-dried tomato, spanish onion
  • chocolate and hazelnut
  • apricot and pistachio

Do you make homemade scrolls? Have any other flavour combinations to offer?

*Please note: I have edited this post and adjusted the cooking temperature and time after further experimentation* 

Freezer Prep

As you know I’m pregnant with number two and this hasn’t been an easy pregnancy. I don’t have a day without significant pain and as a result I feel exhausted, grumpy, and guilty. One of the first things to slip when I’m feeling this way is good home-cooked meals. The time and energy it takes to plan, prep, and cook something frugal and healthy just seems too much. The temptation to send my husband out for take-away, order home delivery, or just eat cheese on toast has won out more than I like to admit. Then of course I feel horribly remorseful.

Paddy's MarketsSomething had to change so I started this very simple trick. I would visit the local markets and purchase about a kilo each of onions, carrots, and celery- the basic starter ingredients for so many soups, stews, and casseroles. Then I would come home, prepare these ingredients, and freeze in recipe sized portions. This is really time efficient (I use the food processor as it’s a large enough amount to make the washing up worthwhile) and frugal (no wasted veggies rotting in the crisper). I freeze the packs flat to take up less space and make them easy to organise in the freezer. Once frozen you can even store them upright in the freezer if that makes them easier to access for you.

diced carrots

Celery

Filling the bags

Onion skins

On those evenings when I feel like I can’t face cooking I can pull one of these little ziplock bags out of the freezer and the tedious prep work is done for me. It’s so easy to dump the frozen diced ingredients into a saucepan with a little oil and by adding some stock you have a simple soup which can be bulked up with pasta, noodles, lentils, and whatever meat and veggies you have lying around. If I really can’t raise my expanding bottom from the lounge I can even instruct my patient husband on the dumping, sautéing etc. process knowing that half the work is already done for him. I’ve also used these starter packs in the slowcooker/crockpot- makes getting the meal started in the morning before heading off to work even easier!

Ready to freeze

Into the freezer they go!

It turns out I’m not the only person who has discovered the benefits of preparing and freezing the beginnings of a meal. I like my little starter packs because they are so versatile (who knows what this pregnant belly will crave from one day to the next!) but another way to go is preparing and freezing all the ingredients for a meal. This works well when you want to do all your dinner preparation on say Sunday and simply dump the lot in the slow cooker each morning (you can defrost in the fridge the night before to make it easier to remove from the ziplock bag if necessary). If you don’t mind a bit of repetition in your weekly meals you can buy ingredients in bulk and make multiples of the same meal. If you and your family tend to have curry/bolognese/daal every Tuesday night this is perfect. You can make a month of Tuesday night dinners in one afternoon. If you have close friends and family who enjoy similar food to you there’s even the possibility of exchanging meals. You could each prepare multiple lots of a meal and swap amongst yourselves so you end up with one of each- dinner for the week sorted with variety intact! Simply write the recipe name and instructions (e.g. 7 hours on low, add cream before serving etc) on the ziplock bag and you’re good to go. Would be great if you all had something like exam week coming up.

If you’re stuck for idea Pinterest is a good place to start. Try http://www.pinterest.com/faithbringsjoy/recipes-meal-planning-freezer-food-prep/ and http://www.pinterest.com/ahavey1/freezer-prep-meals/ or simply search for ‘freezer meals’ etc. I actually haven’t found many recipes online that work for me as most require processed ingredients such as sauces that we don’t use in our house (what is this obsession with adding packets of french onion soup to everything?!), but I’m slowly adapting our own well-loved recipes to make them suitable to freeze in advance and slow cook. Do you make use of your freezer to help with meal preparation? Have you ever frozen recipe ingredients in advance before putting in the slow cooker? Care to share a recipe?