Ovenbaked Malthouse Rolls

(Makes a small loaf /6 medium rolls/12 small rolls)

In a bowl, mix together; 500g malthouse flour, 1tsp sea salt, 1 tsp quick action yeast & 1 tsp sugar
combine with 300ml warm water and 1 tbsp olive/veg oil
knead on a floured surface until pliable
place the dough in a bowl, cover and leave in a warm place to prove. This should take roughly an hour, or until the dough has doubled in size
kneed again and divide into rolls and place on an oiled baking sheet or place in a small, greased loaf tin. Cover and leave to rise for 30 mins
bake in a pre-heated oven for 20 mins 180˚C Gas 6
wrap rolls in a clean tea-towel and leave to cool
serve warm

MISO SOUP WITH RICE NOODLES, TOFU & PAK CHOI

soak a handful of kelp (kombu) in 1 litre cold water for 30mins. Bring gently to the boil and then remove from heat and leave to stand for 20mins. Strain and set aside the stock (dashi) in a bowl.
finely slice a selection of vegetables; green pepper, fennel, carrot, spring onion, shitake mushrooms…
cube a block of tofu…silken, plain or smoked
finely slice a knob of ginger, some cloves of garlic and green chilli
pour into a glass a few tablespoons of mirin, tamari & a little honey
fry the vegetables, garlic, ginger and chilli in a little oil over a highish heat, quickly
reduce the heat and add the stock (kombu-dashi). Do not let this boil or it will turn bitter
stir in 2 teaspoons of miso paste
add cubed tofu
add the glass of mirin & tamari and cook gently for 10 mins
taste. Add a squeeze of lime juice. Season. Cover with a lid.
in a seperate pan cook the rice noodles as the packet instructs and drain
layer the bottom of the bowls with pak choi and then place the noodles on top
pour over the miso soup
add a handful of beansprouts and serve