Breads

English Muffins with Strawberry Butter !!!

 

image

It took a few tries before I could perfect these bad boys . The recipe which I was trying to follow was not up to mark so had to tweak it a little .

So here I am presenting you English muffins along with home made strawberry butter .

image

English Muffins

INGREDIENTS:
1 cup milk
2 tablespoons white sugar
1 package active dry yeast
1 cup warm water (110 degrees F/45
degrees C)
1/2 cup melted shortening
6 cups all-purpose flour
1+1/2 teaspoon salt
DIRECTION
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough ( mine was done in 4 1/2 cups ) Knead. Place in greased bowl, cover, and let rise.
3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with butter and jams .

image

Now lets go onto making Strawberry butter .
I used
2 sticks of room temperature unsalted butter
1/2 cup or to taste confectioner’s sugar
1 cup washed , hulled and coarsely chopped fresh strawberries .

IN a medium bowl or stand mixer mix butter and confectioners’ sugar until light and fluffy , Fold in the crushed strawberries and combine.
Transfer the butter in a container and refrigerate , Alternatively yo can even roll it into a log .

image

Taking these English Muffins to Sarika’s Bread collective ..

image

“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

Samosa Galette ….

image

Samosa Galette ..
Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes usually filled with a sweet or savory filling..

Samosa galette is less fussy than a traditional samosas and offers crisp crust. The flavors can be kept hot , medium or mild according to your taste and mild it can be a great way to introduce Indian dishes to your family and friends ..

image

So lets Transform one of the most favorite Indian street food into this Galette which is so much easier than making the traditional, triangle shaped samosas which are deep fried.

Bringing these super easy and delicious galettes to Angie’s Fiesta Friday #108 which is comhosted this week by Suzanne @ apuginthekitchen and Zeba @ Food For The Soul.to share with fellow bloggers ..
image

 

1 box Pie Crust OR frozen puff pastry
OR
For the home made crust

For the pastry:
1 1/4 cups (160 grams) all-purpose flour
1/4 tsp salt
8 tablespoons (115 grams) cold unsalted butter, cut into pieces and chilled
1/4 cup (60 grams) plain yogurt / curd
2 teaspoons (10 ml) fresh lemon juice
1/4 cup (60 ml) ice water
1 tablespoon milk (for brushing the dough right before baking)

Ingredients For the filling
4 medium potatoes
1 tablespoon oil
1 tsp cumin seeds
1 teaspoon coriander seed, crushed
1/4 cup chopped onion
2-3 finely chopped green chiles or to taste
¼ cup frozen peas, thawed
2 teaspoons ginger, grated
2 teaspoons cumin powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 tablespoon lemon juice
3 tbs cilantro leaves, chopped

Directions

To Make The dough:
1.Stir the flour and salt together in a large bowl. Sprinkle bits of butter over dough and, using your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny green peas.
2. In a small bowl, stir together yogurt , lemon juice and water and add this to the butter-flour mixture.
3. With a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball.
4. Create a disk with the dough, wrap it in plastic wrap then let it rest for an hour or up to 2 days.

Lets Prepare The Filling Now

1. While the dough rests, boil water and cook potatoes until they are fork tender .
2. Once cooled, peel the potatoes and roughly chop them.
3. Heat oil in a medium pan over medium heat. Add the cumin and coriander seeds and cook until they start to pop.
4.Add onions to the pan and saute until it starts to brown. Add green chilies and ginger and saute for a minute more.
5. Stir in the cumin, garam masala, turmeric, salt and potatoes, .
6. Cook until heated through. Add the lemon juice and cilantro .
7. Let the fillings cool completely.

To Make The Galette

Preheat the oven to 375F.
Roll the dough to 1/8th inch and transfer into a baking sheet lined with parchment paper.
Gently spread the filling on top of the rolled dough
Fold the pastry edge up and over to create a 2-3 inch border. Gently brush the top with milk.
Bake for 45-50 minutes until slightly brown.
Transfer the pan to a rack and let the galette cool. Serve it warm or at room temperature.

image

Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

 

Pull Apart Savory Monkey Bread …

image

Super Bowl Sunday is just around the corner …..
Have you Got your game face on to host a Super Bowl party for die-hard fans; and those there just for the ads ??

Today I bring to you Pull apart Monkey bread which is quick to prepare and touch down worthy ….
image

Monkey bread is quick and easy to prepare thanks to Store bought biscuit dough … I have dipped the dough in melted butter and then rolled in 4 different herbs, cheese and spices ..
This recipe is adapted and inspired by Food Network Channel courtesy of Patrick and Gina Neely… I have made a few changes to the original recipe and added combo of herb , cheese and spices …

I have used a 9 Inch bundt pan for this bread , however you can use any cake pan you have with you…
image

Serves 8-10
Preparation time 15 -20 mins
Bakes in 30 -35 mins
Oven Temp 350*F

Ingredients
1/2 cup butter, melted, plus 4 tablespoons, melted, for brushing
1/4 cup finely grated cheese of your choice ( I used Mexican blend )
1/4 cup chopped fresh parsley
1/4 cup taco seasoning or any seasoning of your choice
1/4 cup cinnamon sugar OR any other seasoning of your choice
4 (7 1/2- ounce) cans store-bought buttermilk biscuits
Any dipping sauce of your choice

image
image

Preparation
1. Adjust the oven racks to the middle of the oven. Preheat the oven to 350 degrees F. Brush Bundt pan liberally with 4 tablespoons melted butter.
2.Cut each biscuit in half and roll into a ball. Dip each biscuit ball in butter, then roll in desired coating. Arrange biscuits in the pan so that the various coatings are alternated.Repeat with the remaining biscuits until you have filled the pan ..( The balls of dough should overlap each other )
3. Bake for 30 to 35 minutes OR until biscuits are done and surface is golden.
4.Cool in pan for 5 minutes. Run a soft rubber spatula around the edge of the pan to loosen any stuck cheese.
5. You can either separate the balls individually OR Allow guests to use their hands to break off a roll to enjoy.i

image

I am serving My Monkey bread with Market Bought Marinara sauce as well as Nacho Cheese …

image

Bringing this Monkey Bread recipe for Sonal’s Super Bowl Collective Post ….

image

Cheesy Mexican Pull Apart Bread….

image

I first came across this cheesy Pull Apart bread on Pinterest last year and wanted to give it a try since then ..
This Bread is cheesy with pull-apart pieces which are full of black beans , Roma tomatoes, onion and jalapeño ..

The best bread to use for this is dense type of bread( my favorite is French loaf ) but it works well with plain crusty loaves as well.
Dense bread tends to hold together better when you pull bits off.
image

1 crusty bread Loaf , around 450 grams
1/4 cup shredded Mexican cheese
1/4 cup to 1/2 cup butter, melted
1/4 cup boiled and drained black beans ( I used canned)
1/4 cup chopped red onion
1/4 cup diced tomatoes
3 tbs finely chopped Jalapeño or any other spicy chili pepper
⅜ tsp salt
2 tbsp finely chopped Coriander / Cilantro leavea

Pre heat the Oven at 180*C OR 375* F

1.Cut the bread lengthwise and widthwise, but DO NOT cut through the bottom crust. Make sure your knife is really sharp, cutting the bread is the hardest part.
2. Place cut loaf on a foil-lined baking sheet.
3. Melt the butter
4. Combine black beans , tomatoes , cheese , onion , coriander leaves and green chilies
5. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in black bean cheese mix . it’s nice to have some of the butter drizzled over the crust. Pour left over butter on top of the bread
6. Wrap with foil and bake for 15 minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty
Serve immediately.

NOTE :
1. To make ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake.
2. The denser the bread, the better the pieces will hold together when pulled .

image
imageî

Cheesy Jalapeño Onion Pull Apart Bread..

image

I first came across this cheesy Pull Apart bread on Pinterest last year and wanted to give it a try since then ..
This Bread is very buttery and cheesy with pull-apart pieces pwhich is full of fresh herb , onion and spicy flavors.

The best bread to use for this is dense type of bread( my favorite is Sour dough bread ) but it works well with plain crusty loaves as well.
Dense bread tends to hold together better when you pull bits off. image

1 crusty bread Loaf , around 450 grams
1 cup shredded Mozzarella or any melting cheese
100 gram butter, melted
1/4 cup chopped onion
2 tbs finely chopped Jalapeño or any other chili pepper
⅜ tsp salt
2 tbsp finely chopped Coriander / Cilantro leavea

Pre heat the Oven at 180*C OR 375* F

1.Cut the bread lengthwise and widthwise, but DO NOT cut through the bottom crust. Make sure your knife is really sharp, cutting the bread is the hardest part.
2. Place cut loaf on a foil-lined baking sheet.
3. Combine melted butter with onion , coriander leaves and green chilies
4. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in cheese. it’s nice to have some of the butter drizzled over the crust.
5. Wrap with foil and bake for 15 minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty

Serve immediately.

NOTE :

1. You can also add any ingredients of your choice like mushrooms, bell peppers, chicken , garlic etc…
2. To make ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake.
3. The denser the bread, the better the pieces will hold together when pulled .
image

image image