Garlic and Coriander Naan | K.O Rasoi. When it comes to guilty pleasures, along with paneer, naan is up there on my list. Brushed with the most flavoursome fresh garlic and coriander butter, these are so perfect for pairing with any Indian curry or daal. They’re soft, slightly chewy and a little charred in places – this balance of textures is so characteristic of good naan. Naan is one of India’s most famous breads, and probably the most well-known in British Asian restaurants. Very rarely do I leave an Indian restaurant without having filled my belly with garlic and coriander naan – lest they just so happen to have garlic, coriander and chilli naan on the menu (in which case, I’ll take two).
Whenever I’m making naan, I love to add kalonji (nigella) seeds – they impart that special flavour you definitely know, but somehow can never put your finger on. They’re aromatic, slightly bitter, but have an incredibly delicious flavour which mellows out when baked into the bread. Garlic and Coriander Naan (Makes 4) Ingredients Method 1. Cheesy Mushroom Pinwheel Loaf. This idea came from my girlfriend, whose mother used to make pinwheel loaves with pepperoni. What gives mine a sharp, salty flavor is the cheese; a mix of strong cheddar and aged parmesan. This is perfect as an appetizer, cut on a board into 1″ slices, or for lunch with a crispy salad. I used King Oyster mushrooms because of their meaty texture and taste, but you could use any kind.
I can’t wait to go foraging for mushrooms this summer. Then I’ll be making mushroom pinwheels and other recipes with chanterelles, king boletes, and shaggy manes. Yields 2 medium loaves Dough • 2 cups whole white flour • 1 cup lukewarm water • 1 teaspoon instant yeast • 1 teaspoon salt Mix the water, yeast and salt together, stir and let sit for 2 minutes. Filling On medium-high, heat up 2-3 tablespoons oil in a pan and cook the onions for a couple of minutes until they’re golden brown.
Putting it together Preheat the oven to 450°F. Tagged as: baking, bread, cheddar, mushroom. 30 Minute Yeast Bread Rolls. Monday, May 14, 2012 30 Minute Yeast Bread Rolls Anyone who has ever made yeast bread from scratch knows how long it takes. It’s a rewarding process in the end, but you do have to set quite a bit of time aside for creating fresh, soft bread. Until now. I was really curious when I came across a recipe for making yeast bread in 30 minutes–including baking time! Could it be true? Well mine took a little more than thirty minutes, but it was still pretty fast and the end result was a soft and fluffy bread that is perfect as a dinner roll or a snack.
The rolls are a little on the sweet side. PrintSave 30 Minute Bread Rolls Ingredients:1 Cup plus 2 Tbsp warm water (about 100F) 1/3 Cup oil 2 Tbsp yeast 1/4 Cup sugar 1 tsp salt 1 egg 3 1/2 Cups bread flourDirections:1. Sweet Potato Biscuits. Whole Grain Fluffy Biscuits. I’ve tried this recipe a number times, tweaking it a little bit every time either in my methods or in ingredients.
This is the perfect balance of all. They are light and fluffy, yet give you the health benefits of the whole grains to keep you fuller for longer! They are wonderful as sausage egg biscuits, butter & jam or even plain! And if you remember, these were the biscuits that I froze for later. All you have to do is pop them in either the microwave or toaster oven from frozen and they’re as good as freshly baked!
P.S. These would be delicious along side these for your mom this Sunday on Mother’s Day! Don’t forget! P.P.S. Whole Grain Fluffy Biscuits adapted from Food Ingredients How-To Preheat the oven to 450°F.In your Blendtec blender (or food processor), pulse the flours, baking powder, baking soda, salt, and butter for a few seconds until the butter is broken up and the mixture is a meal consistency.Pour the mixture into a bowl.Add in the buttermilk. Servings: 1 dozen biscuits. Adventures in Homesteading: Pioneer Graham Bread — The Coupon Project.
For today’s Adventures in Homesteading, we’re heading to the kitchen! Maegen of Sounds Fun Mom had recommended a book to me a few months back that I ended up snagging at Amazon: The Little House Cookbook: Frontier Foods from Laura Ingalls Wilder’s Classic Stories (Amazon link). This cookbook is chock-full of fun recipes and stories from pioneer cooking and living! For today’s post, I’m recreating one of them. It’s a Graham Bread recipe and it was served at the “New England Supper” in the Little Town on the Prairie. It uses a mix of whole wheat and regular white flour and molasses, which gives it a hearty flavor. Start by mixing 4 cups whole wheat flour and 2 cups unbleached all-purpose flour. Dissolve two envelopes of yeast into 1/4 cup warm water. After the yeast sits for 5 minutes, you can add 1/4 cup molasses and then 2 more cups of warm water. Starting from the middle, begin mixing the dry and wet ingredients together.
Pull out into a rope and cut it in half to make two loaves. Peppered Pear and Goat Cheese Scones. Peppered Pear and Goat Cheese Scones I’ve been waiting patiently all week to post these… I loved them so much that I wanted them to get three full days on top of the Girl Cooks World main page. These peppered pear and goat cheese scones are the perfect marriage of savory and sweet. Punctuated with small chunks of tender pear and tangy goat cheese, these light and moist scones are perfect for breakfast or brunch (I happily ate one just about every morning for a two week period); they’d also make a fun gluten-free bread option for a festive dinner.
Although I love love loved the pear and goat cheese combo, feel free to play around with other combinations like apple and cheddar. Hope you guys like these as much as I did. Peppered Pear and Goat Cheese Scones Ingredients: Directions: Preheat oven to 375 degrees and line a baking sheet with parchment paper or a nonstick baking mat. Add the pear and goat cheese and carefully mix. Tuscan Three Bean Soup | sel et sucre. One of the greatest lessons I’ve ever learned about cooking is to be adaptable. Being able to read a recipe and then adjust it to the ingredients you have on hand and to your taste preferences will help you enjoy cooking more and yield some amazingly delicious results in the kitchen (even if there are a few disasters now and again). Take this soup, for instance. When I set out to cook it, it was intended as a chickpea soup. While I’m normally quite good about gathering all my ingredients before starting to cook (another valuable lesson), I somehow didn’t realize until halfway through cooking this that I didn’t have enough chickpeas.
No matter, though, I quickly grabbed a few different cans and changed this to a three bean soup. That kale about to go bad in the fridge? Might as well toss that in too! Tuscan Three Bean Soup (adapted from Daily Waffle) Yield: 8 – 10 servings Ingredients: *This is a good place to substitute bacon fat if you keep it around. Method: "One Good Thing" by Jillee: My Mom's Wonderful English Muffin Bread! Before I type this post, I must warn you, if you come across several misspellings, it’s because I am attempting to type and eat toast with honey on it at the same time. My fingers are a bit sticky from “taste-testing” today’s blog post subject. Not that there is any reason for “taste-testing” this particular recipe, because I have been eating it for as long as I can remember.
You, my friends, are in luck today, because I am sharing my My Mom’s Wonderful English Muffin Bread recipe! I went to see my Mom last Friday and the minute I walked into the house I smelled something divine! Turns out she had navy bean soup in the crockpot (another family favorite!) And English Muffin Bread in the oven! I was immediately transported back to a time when coming home to such smells was almost a daily occurrence as a young girl. So, what’s so special about this recipe? You will never come across a homemade bread recipe as easy as this. And as the name implies, it makes THE BEST toast! So let’s get on it! Honey Wheat Oatmeal Bread. Happy Homemade Wednesday, Slow Roasters! Today I am sharing with you my most recent favorite bread. I made this for Munchkins play date and it was a huge hit.
This was the perfect bread for grilled cheese sandwiches, brushed with butter and grilled with a thick slice of your favorite cheese. YUM! I have really found a love for things homemade, including breads. Store bought or even bakery bread has nothing on homemade bread. Can't wait for you to try this bread. But here are a few of my favorite tomatoes. San Marzano Tomato, Martino's Roma Tomato, Black Cherry Tomato, Isis Candy Cherry Tomato, Matt's Wild Cherry Tomato, Green Grape Tomato, Yellow Pear Tomato. What are you growing or planning to grow and what is your hardiness zone? Recipe adapted from Saving Room For Dessert and Barefoot Belle @ Tasty Kitchen Honey Wheat Oatmeal Bread 4 1/2 teaspoons active dry yeast 1/2 cup honey 6 tablespoons butter, divided 2 1/4 cups warm water (110-120 degrees) 1 tablespoon salt 4 cups whole wheat flour. Butter. Hey! Guess what?! I’m going to Europe in LESS THAN TWO WEEKS! I’m going to Paris and Poland with my mum, to be exact.
Paris is a stopover, just for a couple of days for some pastry eating and because I love the city. Poland for a month, to visit all of our family. I’m so excited, and I thought I’d make a traditional Polish cake to celebrate! My mum is Polish. After going to Poland a few times and even living there for a while after I finished high school, I have come to understand how she misses the culture, the language, the people and the food. I love a lot of Polish food, but not Makowiec. Makowiec is a yeasty dough that’s rolled up with a poppy seed filling like a roulade. I had issues with this recipe. That wasn’t supposed to happen. But Mum made me feel better about it by telling me her mum’s (my grandma’s) Makowiec used to crack all the time. And it tastes just like the Makowiec I remember having in Poland, so it’s all good. Preheat the oven to 180 C. Now, get a big (BIG!) Like this: Better For You Pumpkin Orange Quick Bread. These Aren’t The Droids You’re Looking For.
Mind over matter. Power of suggestion. The force. Whatever you want to call it, that's what I've been wrestling with for the past week. Everyone around me is aching and couching and sneezing. The odds are kind of stacked against me here. I'd have to be some sort of guru of meditation with a fistful of mental placebos to resist all that. I'm not. However. Hey... Maple Pecan Streusel Pumpkin Bread Source: My imagination. 1 1/2 cup flour 1/2 tsp salt 1 tsp baking soda 1 tsp baking powder 1 tsp pumpkin pie spice 1 cup pumpkin puree 3/4 cup granulated sugar 1/4 cup maple syrup 1 egg 1/3 cup vegetable oil 2 tbsp flour 2 tbsp granulated sugar 1/4 tsp pumpkin pie spice 1/4 cup unsalted butter, chilled 1/4 cup pecans, chopped Printer-Friendly Version Preheat the oven to 375 degrees and place a rack in the middle. Whisk together the flour, salt, baking soda, baking powder and pumpkin pie spice in a small bowl.
In a larger bowl mix the pumpkin puree, sugar, maple syrup, egg and oil.
Cornbread. Muffins. Spicy Garlic Knots Recipe with Sriracha Hot Sauce. This has been an incredible week at the Steamy Kitchen Compound/Resort/Farm/Retreat. Home. Diane and I red-eyed a flight across the country on Sunday night, arriving with the sunrise on Monday. Jaden is in the process of her next fantabulous cookbook and we came in for the week to help her power through a section of the photography. We rounded out the team with Jenna from Eat, Live, Run to complete our shooting posse.
This week flew by. Jenna and I prepped, seared, and sliced away in the kitchen while Diane and Jaden sistered up in Jaden’s studio to finish styling and shoot the recipes. The first night I made a quadruple batch of pizza dough and we tossed up a half dozen pizzas to use up left over ingredients from the day’s shoot. Today, as we were finishing up the day’s shoot, in contemplation of our 5th meal of the day, or was it the 6th, I remembered there was the left over dough and thought to make a batch of garlic knots.
-Todd * More Sriracha hot sauce recipes Ingredients: Dough. Love and other Spices: Spiced Red Carrot Muffins-A veggie touch for the breakfast. I first set eyes on Paulo when I was at a surprise birthday party thrown by my one of my husband's friends wife. A couple of families including us unlocked ourselves into the house with the key she gave us and began making the arrangements to surprise her husband while the couple was away. The place was new to me and I couldn't help glancing around and immediately drawn towards the bookshelf. There was when I saw him. Paulo Coelho. I saw his name in most of the books. One fine day I woke up and decided to bring back my old hobby into life.
I went in search of a second-hand bookshop,because I like buying books that way,and found one after many attempts. Words aren't enough to express the feeling I had, when reading the book. I know I'll be reading this book again and again. Now,coming to the muffins,this is the first time I had made savory muffins and I'm glad it turned out good except being a tad too salty for me.Trust me,when I say I have a way with salts. Here's the recipe Method. Natural starter whole wheat bread. Share it now! We are proud to present you our first 100 percent whole wheat sourdough bread. Yes, we finally reached another milestone in the home bread making – we started working with mother dough or otherwise called starter. Having read about artisan breads, seeing them just about everywhere, and wanting to embark on this new trend (which actually is going back to basics) we kept baking our yeast breads, like the quick and crusty one here.
But this was until recently. One late evening at the beginning of the winter a friend of ours passed thru home to say hello, bringing a loaf of really flavourful warm crusty bread. It took us a few tries to get it right, even though we have some experience baking home breads. The beauty of these breads is their complex and unique flavour, as the yeasts and bacteria in them are the ones naturally present in the air and the grains. The starter we use is known as 100% starter, which means there are equal amounts of flour and water in it (in weight).
Protein stuffed buckwheat bakes « the edible perspective. I’ve been meaning to do this for quite awhile now. Buckwheat bakes, with an extra dose of protein. Many of you have asked if it can be done and now I can give you a definite answer. Of course, I couldn’t just make 1 version. Below, you’ll find 3 variations, and I’m already working on a simplified 4th version. The original buckwheat bakes are no slouch in the protein department. If you don’t have protein powder around, or don’t like using it, most of the buckwheat bakes clock in around 14-17g protein [whole egg version w/chia seeds]. Not too shabby! For a little refresher on buckwheat flour: If you’ve been able to find a raw buckwheat flour that you like, list the brand in the comments! And don’t forget! First on our list, is an Apple Spice vegan + gluten free buckwheat bake. This may be one of my favorite flavor combos to date, and I’m not typically a warm fruit lover.
The protein powder I use is Garden for Life Raw Protein. Apple Spice Buckwheat Protein Bake [vegan + gluten free] Next up? Ginger Orange Olive Oil Muffins: On-the-Go Awesome. Pull apart cheesy herb bread. Food Gift - Olive Oil Cranberry & Oat Scones - Mix In A Jar. NancyCreative. Easy Broccoli Parathas. Anti-candida, sugar-free, gluten free, vegan Oatmeal Poppyseed Scone Recipe. Holly's Helpings. Consumed: My Culinary Adventure: Cranberry Coffee Cake.