weekend baking - garlic rolls

Its been so long since i baked bread at home
or worked with yeast ,
but when i saw my sister baking bread almost everyday
in New delhi
i was inspired to bake again
yesterday while Bloghopping i saw

garlic rolls  blogged by Prema 
i had tried them earlier from Raks space

and thus i tried again

and ya i luved them and
will be baking them soon again...;-)
original recipe is from My Singapore Kitchen 
thanks Suhaina for sharing the recipe,..:-)

linking this post to
the weekly story week 75 hosted by Colours Dekor.
thats all friends.take care and happy blogging.

Home baked pizza topped with mint leaves and cottage cheese

10am to 12pm

3pm to 5pm

7pm to 8pm

the above timing is of the regular power outage in our residential area ,keeping this schedule in mind i thought of baking pizza one fine evening ,done with the topping preparation i was waiting  sharp at 8pm but that evening power outage was increased  ,may be due to sudden increase in temperature in northern india, :-( ,desperate and hungry i thought of using stove top to bake pizza but thanks god we didnt had to wait for long ,..;-) maybe god tests our patience sometimes..

coming back to the recipe

Recipe name fresh baked pizza with mint leaves and cottage cheese

recipe source for the pizza crust -cookbook

preparation time 2 hrs

baking temp - 220 degree centigrade

baking time 10 mins

ingredient needed

450gm all purpose flour

one tsp salt

two tbsp olive oil

pinch of sugar

half tsp active dried yeast

procedure

In 300ml of warm water add yeast and sugar and leave for 5 to 10 mins until frothy.

In another mixing bowl sift the flour and salt and make a well in the centre 

add olive oil and yeast mixture

mix to make a smooth dough

knead on a lightly floured surface for few minutes

place the dough in a floured bowl ,cover and leave to rise in warm place for two hrs.

After 2 hrs preheat the oven to 220 degree centigrade/425 degree fahrenheit/gas 7

knead the dough for 2 minutes and divide into equal pieces

roll out each piece to 25cm round and place on lightly oiled baking sheet.

for the topping

cottage cheese

mint leaves

grated cheese

tomato sauce

ingredient for tomato sauce

tomato 2

garlic clove 6

bay leave 1

salt as per taste

pepper powder

vinegar two tsp

olive oil one tsp

procedure for tomato sauce

heat oil in non stick wok

lower the flame add garlic clove,bay leave 

followed by tomato,salt and pepper 

keep frying till tomatoes are half done 

now add vinegar and let it simmer for a minute and two and remove from flame.

to assemble

spread tomato sauce on each dough round

brush the edges with olive oil and top the dough round

with sliced cottage cheese,mint leaves and shredded cheese

or any topping of your choice ;-)

bake for 10 mins till golded brown and crisp.

event entry
home baked pizza crust topped with mint leaves and cottage cheese is off for bake off event at
stories from an indian kitchen.
and to Global Kadai event started by Cilantro and hosted this month by Lavi of home cook recipes theme this month is Indian flavoured pizza.

btw this was my first attempt to make pizza base at home ,i really liked the taste of home baked pizza crust so in future its gonna be just home baked pizza crust,..loved the flavour of mint leaves with cottage cheese too,..thats all frens take care and happy blogging,..

Recipe Marathon Day 4 Saffron Foccacia

 Today i gonna share recipe of FOCACCIA which is flat oven baked Italian Bread which may be topped with herbs or other ingredients.I tried baking Saffron Focaccia from my baking book,taste was similar to pizza but lot more crusty and flavourful.Bakers often dott the bread to create multiple wells in the bread by using a finger or the handle of utensil to poke the unbaked dough.As a way to preserve moisture in the bread olive oil is spread ove rthe dough by hand or with pastry brush prior to brushing or baking.Info taken from here .

Recipe Name Saffron Focaccia

Recipe Source Baking Book

Recipe Style Baking

Bating time 25 mins

Baking temperature 200 degree centigrade

Ingredient Needed

pinch of saffron

150ml boiling water

225gm all purpose flour

2.5ml salt

5ml dried yeast

1.5ml olive oil

For the topping

garlic cloves sliced 4

onion sliced one

rosemary sprigs

15ml olive oil

Preparation

Place saffron strands in a heatproof jug and pour in boiling water

Leave to infuse until lukewarm

Procedure

In a mixing bowl mix flour,salt,yeast and olive oil ,gardually add saffron and its liquid.

Knead till the dough forms a ball.

Turn on a floured surface and knead for 10-15mins.

Place in a bowl and cover with clear film and leave to rise until it doubles in size about 30 to 40 mins.

Knock back the dough and roll into an oval shape about 1cm in thick .

Place on a lightly greased baking sheet and leave to rise for 30 minutes.

Preheat the oven to 200 degree centigrade,press indentations on the surface of the bread.

Topping

Cover the dough with sliced garlic,onion wedges and rosemary sprigs.

Brush lightly with olive oil and bake for 25 minutes ,or uniti the loaf sounds hollow when tapped on the base.

Cool on a wire rack.

Saffron Foccacia is my fourth entry for Recipe Marathon hosted by Nupur of OnehotStove.

For list of runners click here

For day 1 recipe of runners click here

For day 2 recipe of runners click here

For day 3 recipe of runnersclick here.

Thats all frens cee u all tomorrow,...:-)

 

Meal of Italian bread with mediterranean curry ,chinese chicken and fresh mixed fruit salad

Not always we feel like preparing a spread for dinner ,now with hubby gone and with just me and my sister around i have to think twice before preparing such spread for dinner,when hubby was around had prepared Piadine ,cashew noodles and olive chicken for dinner  pallavi had preapred mixed fruit salad in grated coconut powder and orange rind dressing .

Yesterday for dinner had mango shake and fried fara and breakfast was thandai with cottage cheese sandwhich,temperature is also rising day by day in Delhi ,yesterday it was 41.5 degree C,so that is another reason for not eating full fledged meal.

This spread was prepared about two weeks back but since i was really busy packing and arranging for MUNDAN ceremony i didnt had time to publish this post,...

here goes the recipe of Piadine which is soft unleavened Italian Bread,cooked directly on a griddle.

recipe source my bread book

ingredient needed

all purpose flour one and a half cup

salt one tsp

olive oil one tbsp

water seven tbsp

italian herb one tsp

procedure

sift the flour and salt in a bowl,make a well in the center

add the olive oil and water to the center of the flour

followed by addition of one tsp of italian herb

and gradually mix to form a dough

Knead on a lightly floured surface for 4 to 5 minutes until smooth and elastic

place in a lightly oiled bowl,cover with oiled plastc wrap and let it rest for 20 minutes.

heat a griddle over medium heat

divide the dough into 4 equal pieces and roll each into 7 inch round

lightly oil the hot griddle

add one or two piadine and cook for about two minutes

or until they start to turn brown

Serve warm .

Served Piadine with Olive Chicken

recipe source Mediterranean Cook Book

ingredient needed

Olive oil 2 tbsp

Chicken 1.5kg

onion sliced one

grated ginger one tbsp

garlic cloves crushed three

paprika one tsp

chicken stock one cup(for chicken stock i used maggi chicken cubes)

saffron starnds 2 soaked in 1tbsp water

spring onions 4 chopped

15-20 pitted black and green olives

juice of half lemon

salt and ground black pepper

procedure

step one

heat oin in non stick wok

and fry the chicken on all sides till golden

step two

add onion ,ginger ,garlic paprika and seasoning and continue frying

over moderate heat ,coating the chicken with the mixture

step three

add the chicken stock and saffron and bring to boil

cover and simmer for 45 minutes till the chicken is done

step four

add the spring onions and cook further for 15 minutes

till the chicken is well cooked and the surrounding sauce is reduced to half

step five

add the olives

stir in the lemon juice

cook over medium heat for further five minutes .

Serve hot with rice or flat bread.

For Chinese Chicken with Cashew nuts

ingredient needed

skinless chicken breast fillet 175gm each

garlic clove crushed three

soya sauce 4 tbsp

cornflour 2tbsp

egg noodles 225gm

oil 3 tbsp

roasted cashew nut one cup

onion one cut lengthwise

procedure

step one

slice the chicken into strips ,place in a bowl and stir in

garlic,soya sauce and cornflour.

cover with clear flim and chill in refrigerator for 30 minutes.

step two

boil egg noodles,drain and keep aside

step three

heat oil in non stick wok

add chilled chicken and stir fry

over high heat for 3-4 minutes or until golden brown

step four

add the cashew nuts and spring onion to the pan

and stir fry for further 2 to 3 minutes

step five

add the drained noodles and stir fry for 2 minutes more

toss the noodles well and serve imediately.

For Mixed Fruit Salad  in coconut and lemon juice dressing

mix together the chooped fruits such as orange,grapes,musk melon and and cranberries

add coconut powder followed by grated rind of orange and lemon juice

toss well

serve chilled.

Event ENTRY

Chinese Chicken with Cashewnuts goes to Poornimas space where she is on with Lets go nuts Cashewnuts ,event started by Aquadaze.

Chicken with Olive and Piadine goes to Priyas space where she is on with AFAM olives event started by Maheswari.

Mixed fruit salad goes to Easy crafts space for WYF sidedish event.

Thats all frens,...enjoy the platter will catch up with u all soon,..