Posts filed under ‘Breads’

Ginger Scones – A small batch

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I love a warm scone fresh from the oven, slathered with butter.

2 cups flour
3 tablespoons butter
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup full-fat plain yogurt
1/4 cup water
1/2 cup candied ginger, diced

Preheat oven to 425° F

Cut the butter into the flour
add the sugar, baking powder, baking soda, and salt
add the chopped ginger
add yogurt and water

Knead the dough until it just barely comes together
press into a 7-8 inch circle
cut into triangles or make rounds with a cutter

Place on a baking sheet
pat with water
and sprinkle with sugar

Bake for 15 – 20 minutes until golden brown

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May 17, 2018 at 6:32 pm Leave a comment

Thai Chicken Pizza with Peanut Sauce

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It took me awhile to work up the nerve to try this version at my local pizza place. But now that I have, I pretty much order it every time I go. And now I make it at home as well. The original recipe I read, used a prebaked crust, I make two using pita bread.

1/2 cup precooked chicken, diced or shredded
1/4 cup shredded carrot
1/4 cup red bell pepper, finely diced
1 scallion, sliced
1/4 cup peanut sauce
2 ounces mozzarella cheese, shredded

Preheat oven to 400°F

Place the premade crust(s) on a baking sheet
spread the peanut sauce liberally on the crust
layer with all the fixins
top with cheese

Bake for 10 –  12 minutes or until the cheese begins to brown

March 23, 2018 at 10:05 pm Leave a comment

Roti Paratha – A small batch

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aka Roti Canai aka Malaysian Paratha

It’s always a disappointment when a favorite food is no longer carried by a favored store. I’ve tried and failed a few times to make Roti from scratch. Another day, a new recipe, one more attempt, with success this time I’m rather pleased to say.

1 cup of flour (plus a bit more for working the dough)
3 teaspoons ghee or butter, melted
1 teaspoon sugar
1/2 teaspoon baking powder
pinch of salt
water, about 1/2 cup
oil

Mix flour, sugar, salt, baking powder, and butter
add enough water to form a soft and stretchy dough
knead to combine well
cover with a damp cloth and let the dough rest for at least 1 hour

Make 4 balls of dough
flatten with your palms
coat the disks with oil
let them rest in the oil for 10 minutes

Rub more oil on the work surface and rolling pin
once well coated start rolling the balls
roll until paper thin
(When you can see the pattern of your counter through the dough it’s thin enough. I’m not kidding.)

Apply a thin layer oil on the rolled out dough
then sprinkle with a dusting of flour
fold it like an envelope
roll the folded envelop with a well-oil rolling pin

Heat a skillet on high
first a dry saute (without oil) until browned on both sides
then shallow fry in oil until golden and crispy

Now the fun part
while still hot, lay the paratha on the counter
clap each paratha between two hands to crush them a bit and expose the layers

These can be frozen for later use, after the first fry. Let cool completely and wrap tightly before freezing. They don’t even have to be thawed before frying the second time.

October 31, 2017 at 9:36 pm Leave a comment

French Toast – A small batch

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Just in case there’s someone out there that needs a refresher.

1 or 2 slices of bread
1 egg
2 tablespoons milk
splash of vanilla
pinch of cinnamon

Mix the egg, milk, vanilla, and cinnamon in a shallow container
dip the bread into the custard, allowing it to absorb most of it
pan fry in a little bit of butter or oil, until well browned

Serve with sugar, syrup, and or fruit

 

July 7, 2017 at 9:32 pm 2 comments

Dutch Baby – A small batch

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1/4 cup all-purpose flour
1/4 cup milk
1 egg
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
pinch of salt
1 tablespoon unsalted butter
powdered sugar
a small oven-safe skillet

Place the skillet in the oven while it preheats to 425°F

Combine the flour, milk, eggs, sugar, vanilla, and salt in a bowl
let the batter rest 20 minutes, giving the flour time to absorb the liquid

Melt the butter in the hot skillet after removing from the preheated oven
swirl the pan to melt the butter and coat the bottom and sides of the pan

Pour the batter into the buttered pan, swirling the pan so the batter coats the bottom evenly

Place the skillet back in the oven
bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes

Serve hot, dusted with powdered sugar, and cut into wedges
or serve with maple syrup, fruit, or jam

May 22, 2017 at 6:48 pm Leave a comment

Coconut-Lime Doughnuts – A small batch

lime coconut

Put the lime in the coconut and bake it all up!

Doughnuts
1 cup flour – For best results use cake flour. Don’t have any? To mimic the consistency of cake flour, replace 2 tablespoons of flour per cup with 2 tablespoons of cornstarch. Cake flour is lower in protein than AP flour, making a more tender cake.
1 teaspoon baking powder
pinch of salt
1/4 cup sugar
1 egg, beaten
3/4 cup canned unsweetened coconut milk, shake can well before opening
1/2 teaspoon vanilla extract

Glaze
1 cup powdered sugar
1 tablespoon canned unsweetened coconut milk
2 teaspoons lime juice

Topping
1/4 cup shredded sweetened coconut

Preheat oven to 425°F
grease doughnut pan well with oil spray

Donuts
Mix the dry ingredients well
add egg and coconut milk
mix until well combined

Fill each pan cavity approximately 2/3 full

Use a resealable bag with one corner snipped off for easier filling. Place the bag into a large mug or measuring cup and pour batter into bag, before snipping off the corner.

prep

Bake 7-9 minutes

cool for 5 minutes in the pan
then move to a rack and cool completely before glazing

Mix powdered sugar, coconut milk, and lime juice until smooth
dip each doughnut into glaze then return to the rack
top with shredded coconut before the glaze dries

Makes 6 doughnuts

March 21, 2017 at 4:49 pm Leave a comment

English Muffins – A small batch

english muffins

1 cup AP flour
1 teaspoon yeast
1 teaspoon salt
1 teaspoon sugar
1/4 cup warm water (but possibly a splash more, depends)
1/2 cup yogurt or buttermilk

Mix all ingredients together
knead for 10 minutes, I use a stand mixer with a dough hook attachment
roll dough out into a circle about a 3/8 inch thick, on a floured surface
use a glass or biscuit cutter to cut out each muffin, about 2 1/2 – 3 inches in diameter
sprinkle with extra flour as needed

Place on a baking sheet, sprinkled with cornmeal
cover with a kitchen towel and let rise for 1 hour

Oil and heat a griddle until hot, I use cast iron
lower flame to medium
cook muffins on each side for 4-6 minutes

Allow to cool before serving, otherwise they tend to be gummy inside.

Makes 6 or 7 muffins

March 19, 2017 at 3:38 pm Leave a comment

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