FLOWER ROLL RECIPES

Steps:

• In a medium bowl, add the vinegar, sugar, and salt to the cooked rice, and stir to combine.
• Transfer half of the rice to another medium bowl. To one bowl, add the sesame seeds and stir to combine. To the other bowl of rice, add the spicy cod roe, and stir to combine.
• Cut one sheet of seaweed into six equal rectangles.
• Put one of the cut seaweed sheets on a bamboo mat (makisu). Add two teaspoons of the cod roe rice on the seaweed, and roll into a cylinder. Repeat to make five rolls total.
• Transfer the rolls to the bamboo mat, placing the cheese-stuffed fish cake in the center. Use the bamboo mat to roll the rolls into one cylinder. Place pieces of cucumber between the cod roe-filled rolls.
• Use the remaining cut seaweed sheet to wrap around the cylinders, bundling them together.
• On the large sheet of seaweed, use a spoon to evenly spread the sesame rice. Add the bundled flower roll to the bottom edge of the rice-covered seaweed sheet, and gently roll up.
• Cut the sushi into four equal sections.
• Enjoy!

Steps:

• To prepare the flower pots:.
• Take two to six earthenware flower pots (3 to 6 inches in size). Wash thoroughly and grease them inside and outside, with lard, butter or oil. (Please use NEW plant pots, of course!).
• Heat in a pre-heated oven at 190°C; 375°F: Gas 5, for 25-30 minutes.
• Repeat the process two or three times for a good "seasoning" and non-stick surface on your flower pots.
• Before baking with them, line the base with greaseproof paper or baking parchment - especially if there is a hole in the bottom of the flower pot!
• To make the Bread:.
• If you are using dried yeast. Dissolve one teaspoon of sugar in the warm water then add the dried yeast. Leave until frothy, about ten minutes. If you are using fresh yeast, blend it into the warm water.
• Place the flours, salt and sugar in a large mixing bowl and rub in the butter.
• (Add any extras you might be using here.).
• Add the yeast liquid to the dry ingredients and mix to a soft dough.
• Turn the dough onto a work surface and knead the dough by folding towards you, then pushing down and away from you with the heel of your hand. Give the dough a quarter turn and repeat the action. Knead until smooth and no longer sticky.
• Cut the dough in to even sized pieces and place in the prepared and well oiled/buttered flower pots, which should be placed on a baking tray. Glaze with milk or salted water and sprinkle with mixed seeds.
• Place the pots inside a large oiled polythene bag and leave in a warm place until the dough doubles its size, about 45 - 60 minutes.
• Remove the polythene bag and bake on the middle shelf of a hot oven at 230°C (450°F) or Gas 8 for 10 to 30 minutes, depending on the size of your flower pots, or until the bread is browned and sounds hollow when tapped.
• Remove the bread from the flower pots and cool on a wire rack. You can then replace them in the flower pots to serve, once they have cooled!
• This dough can be proved in a bread maker/machine for ease and with good results. Follow your machine's instructions, I add liquids to my bread maker first and then dry ingredients last.
• Add the extras before adding the liquids to the dry ingredients and if using a bread maker/machine, add them when the "Extras" alert sounds or add them to the "Exras" tray.