One of the things that living in Kenya has taught me is... how to cook from scratch. In Kenya there are very few ready made food products or any kind of foods that you just microwave and eat. So the other day I decided to make a croissant roll. I started at 9:00am with a butter/flour mixture which had to be rolled out thin between wax paper and refrigerated for an hour.
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| butter and flour |
While the butter mixture was refrigerating I made the dough and rolled it out. After the hour was up I put the butter mixture on the dough, folded and sealed edges and then refrigerated again. I then rolled and folded into thirds three times...after each time refrigerating for a half hour.
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| The dough all rolled out |
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| As you can guess...This is my best friend... |
After the dough spent the rest of the day in the fridge around 4:00 pm I brought the dough out and rolled and cut it into rectangles laying it in a circle on a cookie sheet...
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| The fillings: we had a taco mixture of ground beef/tomato/onion/cheese (above) and ranch mixture of chicken/grated carrot/chopped green beans and a package of dry ranch dressing with a little mayo. |
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| All filled and ready to go into the oven! |
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| Baked! |
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| All that was left after dinner... |
By Emily Swain
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