Tag Archives: Bread

Rosemary Breadsticks

Mediterranean in May

I used part of the Big Pizza Dough to make this… I made them as an accompaniment to the Stuffed Tomato. The Pizza was a failure, but the bread-sticks turned out fine. Point to note, I made the bread-sticks on the day, I prepared the dough, where as I froze and thawed the dough to try the pizza. Must have done something wrong!

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Ingredients:

1/4 Big Pizza Dough
1-2 tbsp cup olive oil
1-2 tsp  fresh chopped Rosemary
Kosher salt

Preheat oven to 450 degrees F.

Roll out the amount of pizza dough you want to use into a roll and twist. Layout the strip onto baking pan. Brush with oil, rosemary, and salt.

Bake until the breadsticks are golden, about 15 minutes.

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Enjoy.

Big Pizza Dough

Mediterranean in May

From the book Vegetarian Times Cooks Mediterranean.

Ingredients:

1 1/3 cup lukewarm water
1 packet active dry yeast
1 tsp salt
2 cups all purpose flour
1 1/2 cups wheat flour

Pour water in a large bowl or kitchen aid mixer. Sprinkle with yeast. Whisk to dissolve. Add salt and stir. Add the flours. Stir until dough forms into a ball.

Turn dough onto a lightly floured board and knead for 5-8 minutes or use a kitchen aid mixer.

Lightly grease a bowl with oil. Transfer dough to the bowl. Cover with a wet towel in a warm place and let rise for an hour.

Farro and Sun-dried Tomato Foccacia

Mediterranean in May

I’ve been wanting to bake foccacia bread for a while, so this recipe from the Vegetarian Times Cooks Mediterranean was a perfect one to try. Not only is it healthy incorporating farro into it, but also turned out quite tasty. The farro in the bread gives a nice chewy texture.

I only made half the prescribed quantity. Here is my adapted version.

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Ingredients:

1/4 cup farro
1/2 cup warm water
1/2 pkg yeast
1-2 tbsp olive oil
1/4 cup sun-dried tomatoes, minced and oil-packed
1 cup all purpose flour, plus additional for kneading
1/4 cup whole wheat flour
1/4 tsp salt
1/2 tsp brown sugar
kosher or coarse salt for the top
dried oregano, for the top
dry red pepper flakes for the top (optional)

Place the farro in a bowl, cover with water and let sit overnight.

Drain and rinse the farro, add transfer to a saucepan. Cover with 2 inches of water and bring the mixture to a boil over high heat. Reduce flame, and let simmer for about 45 minutes, until the farro is cooked. Add water as needed to prevent burning.

Meanwhile, combine warm water and yeast in a small bowl. Let sit for 5-10 minutes. Add 1 tbsp olive oil, minced sun-dried tomatoes, and sugar and mix well.

In a large bowl, mix the flours, and salt. Add the yeast mix and drained, cooked and drained Farro and mix well. Turn the flour onto a well floured surface and knead for 5 minutes, adding any flour as needed if it is sticky. Shape the flour into a ball and roll into a circle and place on a lightly oiled baking sheet. Cover with a towel and let it rise in a warm place for 40 minutes.

Preheat oven to 400 degrees F.

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Make dimples on the surface of the dough, drizzle some olive oil, sprinkle kosher salt, oregano and red pepper flakes. Bake for 20-25 minutes until the top is golden. Cut into wedges and serve warm.

 

 

Banana, Peanut Butter and Chocolate Kisses

What’s not to like?

Lately, bananas have become a staple fruit in my diet. Especially since I tried the 21 Day Tummy Diet last year. They are filling, full of fiber, antioxidants, vitamins and minerals. There is always an odd week, when I have several left over ripe bananas. Sometimes I freeze them for my next smoothie. Other times, I like to bake bread.

Right on cue, this week, Marc Matsumoto posted this recipe. I made no changes other than to use holiday colorful chocolate kisses instead of chunks. And it still was good.

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Happy Friday!

Cardamon Flavored Persimmon-Orange Marmalade

I recently received about almost a couple a dozen Persimmon from my sister, from her garden. I shared some with my colleagues at work and carried some for that mid-afternoon snack and meanwhile thought about recipes I could use them in.

IMG_5639I totally love Orange marmalade. I made the Cranberry-Orange Marmalade a while back and that was a lot of fun. Maybe it is the bright color of Persimmons, but Persimmon-Orange marmalade was the first thing that popped into my mind.

Here’s how I made my jam…

Ingredients:

1 Orange pulp, pith removed
4-5 Persimmon ripe pulp or raw grated
Peel or rind of one Orange (grated or sliced thin)
1 cup orange juice
1 cup maple syrup or agave or honey
2 cups sugar
juice of one lemon
1 tsp cardamon powder
a dash of all spice

IMG_5660Add orange pulp, persimmon pulp or grated persimmon, maple (or honey or agave) syrup, sugar, orange rind,orange juice, lemon juice  and cardamon to a large pan and bring to a boil. Reduce flame and continue to cook till the mixture thickens approximately 60-90 minutes. The cardamon gives a nice aroma too as you make the jam!

IMG_5639Cool and transfer to air tight jars and refrigerate for immediate use or can in air tight canning jars for future use following canning procedures. This was my first attempt at canning and it was really exciting to hear the jar’s popping!

IMG_5656Enjoy fresh with some toasted bread and butter with your morning cup of tea or coffee. Or make some french toast with goat cheese and eggs. Or make some Sweet or Spicy  Paneer Toast!

Links:

How to can some jam

Spicy or Sweet Paneer Toast

Recently when I was in Long Island visiting my friend, she made Paneer Toast as one of the items for Sunday brunch. It was so good that I couldn’t wait to try it.  I am constantly on the lookout for non-sweet alternatives for breakfast, and this definitely fits the bill. But hey, if you prefer sweet, you can make it sweet too.

IMG_5656Ingredients:

4 slices of bread
2-3 tbsp grated Paneer
1 jalapeno minced
touch of butter

IMG_5655Mix grated Paneer and minced jalapeno. Lightly apply butter to each slice. Add 1-2 tbsp Paneer mix and toast two slices at a time in a sandwich maker or Panini press.

IMG_5653If you like sweet toast, add a tbsp or two of jam, before toasting. You can skip jalapeno if you like.

 

Mango and Cranberry Cake

It’s fall and cranberries are available in abundance in grocery stories. I picked up a box of them this week and the first thought in my mind was to make cake with mango!

So…. here goes…

mc1Ingredients:

1 cup whole wheat pastry flour
1/2 cup almond meal
3/4 cup brown sugar
1/2 mango diced
1 cup fresh cranberries
1/2 cup coconut flakes
1 1/4 tsp baking powder
1/4 tsp salt
1 tsp vanilla essence
2 eggs
1/2 stick unsalted butter
1/3 cup milk

IMG_2858Pre-heat oven to 400 degrees F.

In a large bowl, mix flour, almond meal, salt and baking powder. In a separate bowl whisk sugar and eggs until thick. Add essence. Fold in melted butter and milk and whisk together. Add to dry ingredients and mix well.

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Set aside a handful of cranberries and add the rest to the batter along with the diced mango. Optionally can add some walnuts. Mix well. Pour into a well greased baking pan. Arrange the remaining cranberries on top of the cake batter.

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Bake for 30-40 minutes until golden and an inserted toothpick comes out clean. Serve warm with a dollop of ice cream or whipped cream or stand alone with some warm spicy chai.

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See Also:

Apricot and Cranberry Cake
Cranberry Pumpkin Loaf
Whole Wheat Cranberry Orange Loaf
Cranberry Orange Bread
Cherry Cake