Caramelized Onion Focaccia Bread

This light and chewy Italian flatbread has a taste that lingers! Its really easy and practically bakes itself. Read my instructions if you’re scared of yeast and bake a perfect loaf at home!

Caramelized Onion Focaccia Bread

You have a frozen dough ball, what do you do with it? Something quick and satisfying? Focaccia bread is your answer. This Italian flatbread is really easy to make, much like a pizza minus the cheese. Its so versatile that you can top it with almost anything and everything and it will still be great.

My first attempt at bread making was a huge disaster. I was (and still am) an amateur baker. I had no clue of what I was doing and took upon the job of baking an onion bread. Let’s just say there’s not one thing I did right and I ended up wasting half a kilo of perfectly caramelized onions. That’s the bit that hurts me the most. My beautiful caramelized onions went to the trash and there was nothing I could do about it. I tried my best to savor that raw translucent piece of dough but to no avail. The onions were making it taste great but that bread wasn’t edible. It had to thrown away.

Caramelized Onion Focaccia Bread

That was 3 months back and for the past three months, or the major part of it at least, I didn’t revisit the idea of bread making. I was convinced that baking breads is a talent that people are born with and I just wasn’t one of those lucky people. As heartbreaking as it was, I accepted it and moved on with my life of baking cakes, cookies and cooking. I love baking cakes and cookies and it gives  me a sense of satisfaction but there was still a void in my heart that just wasn’t filling up and I knew exactly what I needed to satisfy my baking addiction. I had to bake bread, not just bread but a perfect one at that to gain my confidence back.

Caramelized Onion Focaccia Bread

I researched and researched like a maniac. My Google search history that entire day was only one thing “How to bake a perfect loaf?”. I read a lot of things on the internet and almost all of them were pointing to one really important fact of bread making: good quality YEAST and that’s when it struck me, my yeast wasn’t the best quality but how would I know that, it was my first time baking a bread. I was only following a recipe which didn’t say a word about high quality yeast. So after much self convincing I gathered the courage to bake garlic breadsticks, this time with the best quality of active dry yeast I could find and to my surprise, they turned out perfectly. I realized it’s really important to take care of three things while baking breads: High quality yeast, Kneading until the dough is springy and waiting until the dough doubles in size. If you ace these three things, you can bake just about any bread in the world. Many would argue and suggest you to make a simple loaf the first time your baking to avoid disappointment but I disagree. Bake what you want, as long as you take great of these three KEY factors, you cannot go wrong.

Caramelized Onion Focaccia

I’m glad that my baking disaster days are behind me because I bake edible breads now and they also taste  good great! My twisty garlic breadsticks and my veggie pizza are some of my experiments gone right and I can proudly say I bake great breads! My first experiment gone wrong was a caramelized onion bread, I loved the flavor so now that I knew the basics, I decided to bake that again. I was not disappointed. The flavor was like I remembered, I was glad that this time I could actually relish it, unlike last time. This caramelized onion focaccia bread has a taste that lingers long after you’re done eating it. This bread really, in all true forms and senses, celebrates the flavor of the onions. Your mouth doesn’t stink of onions so that’s another plus 😉 You can enjoy this bread before meals, as appetizers in bite sized pieces, with dinner or like I do..just about anytime, any day only to satisfy your cravings. If you have the dough frozen, you don’t really have to do anything, only bake it for 25 minutes and dig in! But if you’re making the dough fresh, fear not, its really not difficult. I will walk you through every step and as long as you follow them meticulously, you will not go wrong!

Caramelized Onion Focaccia Bread

Caramelized Onion Focaccia Bread

Ingredients:

Makes: 2 Focaccia Breads (10×6 inches)

Prep Time: 2 hours -2 hours 15 minutes (including dough resting time)

Baking Time: 20-25 minutes

For the dough:

  • Good Quality Active Dry Yeast, 2 1/2 teaspoons
  • Lukewarm Water, 1 1/3 cup* (or 360 ml)
  • All Purpose Flour, 3 1/2 cups (or 440 grams)
  • Olive Oil, 2 tablespoons** and extra for brushing
  • Salt, 1 teaspoon
  • Sugar, 1 tablespoon for the dough + 1/2 teaspoon to activate yeast
  • Cornmeal for dusting (optional, You can use normal flour instead but cornmeal has a much better taste)

For the Caramelized Onion Topping (for 1 focaccia)

  • Red Onions, sliced, 2
  • Olive Oil, 1-2 tablespoons
  • Garlic, chopped, 4-5 cloves
  • Sugar, 1 teaspoon
  • Salt and Pepper, to taste

Process

  1. Make the Dough: Activate the yeast. To activate the yeast, add in the ½ teaspoon of sugar to the lukewarm water in a jar and mix until dissolved. Once the sugar has dissolved, sprinkle the yeast and mix until somewhat dissolved. At this point, cover the jar with plastic wrap or cling film tightly and let it sit for 10 minutes. After 10 minutes you will notice that the surface of the water will appear foamy and the yeast will be completely dissolved. If none of these happen, it is possible that you killed the yeast (water too hot) or the yeast didn’t wake up (water too cold). Read the post above to learn how to deal with yeast.
  2. In a bowl, sift together flour, salt and add in the olive oil and 1 tablespoon sugar and mix. Now add in the foamy yeast water and make it into a ball of dough.
  3. Toss this ball onto a floured surface and start kneading by hand (7-10 minutes) or mixer (7 minutes). I normally set a timer for 7-8 minutes; by that time my dough is normally smooth and springy. If it’s I knead until it is, which could take another couple of minutes. To learn about kneading dough, read the post above.
  4. Once the dough is nice and springy, lightly oil it and place it in a large bowl that has been lightly oiled too for about 1-2 hours until your dough doubles up in size. Mine usually take 1 hour 10 minutes but it is normal for the dough to take up to 2 hours depending upon the quality of your yeast.
  5. Once the dough has doubled in size, punch it a few times to release air. Divide the dough into two balls and place them in separate bowls, lightly covered for 10 minutes. At this point you can freeze the balls to be used later. Freezing and thawing details are given at the end of the post.
  6. After the 10 minutes are up, the dough is ready to be used.  Flatten the ball out with a rolling pin until about ½ an inch thick. Transfer the dough to your baking tray sprinkled with olive oil and cornmeal. Brush a little olive oil all over the surface and poke the dough using your fingers to prevent bubbling and let it rest for 15 minutes before you apply the toppings. Caramalized onion focaccia bread
  7. Make the topping :Preheat the oven at 200 degrees Celsius for about 10-15 minutes and simultaneously cook your onions. Heat oil in a pan and add in the onions. Lower the heat, add in the sugar and let the onions cook for about 15 minutes until the onions have browned a little, stir occasionally to avoid sticking. Season with salt and pepper and add in the garlic and mix.
  8. Assemble :Once the 15 minutes are up spread the onion topping evenly over the surface and bake on a lower rack for 20-25 minutes at 180 degrees Celsius, until the base and top has browned a little.Caramalized onion focaccia bread

Season a little with salt and pepper and enjoy hot!

Freezing : If you decide to save half of the dough to be enjoyed later, simply coat it with oil lightly and place it in a ziplock or airtight bag and freeze until required.

Thawing: When you’re ready to use the dough, Transfer the frozen dough ball bag from the freezer to the refrigerator and keep it there overnight or for 12 hours. When you’re ready to bake the bread, place the dough outside on the kitchen counter 30 minutes before baking or until it reaches room temp. Continue with step 6. The dough balls freezes well for 3 months.

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Google Plus for regular updates.

Enhanced by Zemanta
Advertisements

Eggless Lemon Cupcakes with Lemon Icing

These moist egg less Lemon cupcakes are so light and delicious, the lemon  icing makes them taste even better!

Lemon Cupcakes with Lemon Icing

Spring is here and so is my obsession with lemon cakes! My most popular recipe on the blog is my eggless lemon drizzle cake and I believe its because it has no eggs. I wanted to replicate that recipe only I jazzed it a bit with my lemon icing which is more like lemon buttercream. The result, you ask!?  Luscious lemon cupcakes with rich tangy icing.. A perfect spring weather fix!

Lemon Cupcakes with Lemon Icing

I’m always up for substituting eggs so that everyone can enjoy my food, in this recipe I have substituted eggs with buttermilk, the best substitute for eggs. Unless of course you’re adding eggs for leavening (or making cakes rise) in that case, stick to eggs! I’ve used buttermilk in a lot of my recipes and I have never ever been disappointed with the results. Buttermilk makes the cakes moist without imparting any taste and you can make it almost instantaneously. For this recipe you need half cup buttermilk which is approximately 120 ml. To make buttermilk instantly, heat 120 ml of milk and add in the juice of one lemon to it, continue heating until the milk curdles. After the milk has curdled, sieve out the fat and the remaining liquid is your buttermilk which you can use as a substitute for eggs in all cakes and cupcakes.

Lemon Cupcakes with Lemon Icing

These cupcakes are really easy and are ready in 25 minutes. Once they’re cool you can spread the icing all over them, I decorated mine with a few silver balls, you can also decorate them with colorful sprinkles or eat them straightaway! The icing I made is completely impromptu and is a result of hit and trial in the kitchen. I knew I needed butter and icing sugar so I added them until I found the perfect balance of sugar and butter, to flavor the icing I added a little lemon juice and lemon zest. This icing is really really rich and if you’re on a diet, you might wanna eat the cupcakes without it. It is a guilty pleasure..don’t say I didn’t warn you 😉

RECIPE: Lemon Cupcakes with Lemon Frosting!

Ingredients:

For the Cupcakes

  • Butter, 70 gramsLemon Cupcakes with Lemon Icing
  • Powdered Sugar, 70 grams
  • Lemon Zest, of 1 lemon
  • Lemon Juice, 1 tablespoon
  • Vanilla Essence, 1 teaspoon
  • All Purpose Flour, 128 grams or 1 cup
  • Baking Powder, 1 teaspoon
  • Buttermilk, 120 ml or 1/2 cup (to learn how to make instant buttermilk, read post above)
  • Milk, 50 ml

For the Lemon Icing

  • Icing Sugar, 70-80 grams
  • Unsalted Butter at room temp., 100 grams
  • Lemon Juice, 2 teaspoons or as needed
  • Lemon zest, of half a lemon or as needed
  • Liquid Yellow Color, 1 drop, optional

Silver balls for decoration or sprinkles.

Process:

Preheat oven at 200 degrees Celsius.

  1. Whisk butter until light and fluffy. When the butter turns pale yellow in color add in the sugar and whisk again until the mixture is light and fluffy.
  2. Add in the vanilla essence, lemon juice, lemon zest and mix. In a separate bowl, sift flour and baking powder.
  3. Add the flour mix to the butter mix little by little, keep alternating with buttermilk. When you run out of butter milk start adding milk to the flour mix. Mix sparingly, DO NOT WHISK.
  4. You should have a smooth batter by now, toss this batter into a greased cupcake tray with 9 holes (3 inches diameter and 1 inch deep). Line the cupcake Continue reading

How to make pizza sauce at home?

Use this extremely easy sauce for pizzas and even pastas. Its super easy and doesn’t even take that long.

Ingredients:

Homemade pizza sauce

 

Makes: 1 cup sauce approx.

Olive oil, 2 tablespoonsTime: 20 minutes

  • Butter Optional
  • Garlic, 5-6 cloves, finely chopped
  • Red Onions, 2 large, finely chopped
  • Tomatoes, 4 large, pureed
  • Water, 1/2 cup (120 ml)
  • Sugar, 1 teaspoon
  • Salt and Pepper to taste

Process:

  1. Homemade pizza sauceHeat olive oil in a heavy bottomed pan along with the butter. Once the butter melts, add in the finely chopped garlic,fry for a minute and add in the onions. Fry these on low until the onions turn light brown.
  2. Once the onions have browned add in the pureed tomatoes and fry these
    on low until the sauce develops a deep red color, Add in the sugar, salt, pepper and water and give it a boil. Blend the sauce in a food processor to make it smoother and use as a base for pizzas. The key is to use the freshest and reddest of tomatoes.

 

 

 

Enhanced by Zemanta

Homemade Classic Veggie Pizza

Learn how to make pizza at home step by step! This pizza recipe is fool proof and so easy, you won’t order Domino’s ever! 

Veggie Pizza at Home

I love pizzas and who doesn’t, they are one of man’s finest creations ! Trust me,  I love pizzas so much that I’m not even finicky about the quality, I devour anything and everything that closely resembles one. I’ve always been a regular at my neighborhood Domino’s and Pizza Hut but now that I’m growing older,  I’m getting wiser :p My food choices have started changing and I no longer enjoy eating food from food chains and would prefer to eat something made with quality ingredients at home or a nice restaurant. Of course its not feasible to eat at an expensive restaurant everyday, so I bring you high end restaurant quality Veggie Pizza!

Veggie Pizza at Home

Before you run away and switch tabs on your phone or computer, just read the recipe because its actually really easy. The dough is made of yeast which would frighten a lot of people but yeast isn’t actually that tricky. As long as you give it the perfect temperature of water and  a little sugar to munch on, it will happily wake up and magically make your bread rise. I’ve become a bread maniac after understanding this and I think I’ve finally got something to take my mind off cakes.

Veggie Pizza at Home

If you still think you can’t make pizza answer a few question- Do you have hands? Can you knead dough? Can you operate an oven without burning yourself and the food? Do you have a timer to help you in keeping tab of the time? If your answer is yes to all these questions then you can make pizza at home with ease, if its no.. you can still do it with a little attention to the recipe.

This pizza dough recipe is actually fool proof and you don’t need any fancy ingredients for it. All you need is White all purpose flour, salt, olive oil, salt, sugar, warm water and the main ingredient- YEAST! Get a high quality yeast to avoid disappointment later when your dough won’t rise or when your pizza won’t be fluffy! I use Blue Bird Active dry yeast, which by far is the best one I’ve used and works perfectly every time.

Veggie Pizza at Home

Once the dough is done, the best part begins. Dressing up your pizza ! You can go crazy with the toppings. I did a classic veggie pizza with capsicum, onions, mushrooms and tomatoes. You can choose from a range of toppings from all cheese to chicken to pepperoni. I also made the pizza sauce at home, you can make it too or just get one from the market if you aren’t feeling as enthusiastic as me! The sauce is pretty basic with tomatoes, onions, garlic and seasoning! It doesn’t even take a long, only 20 minutes and you can make it while your dough is resting. But if you’re pressed for time or are just plain lazy, buy a ready made one and use it. There is however no substitute for my homemade sauce, it is FABULOUS and makes all the difference to the pizza!

RECIPE: VEGGIE PIZZA AT HOME

Veggie Pizza at Home

Ingredients:

Makes: two 12 inch thin crust pizzas

Prep Time: 2 hours 15 minutes

Baking Time: 20-30 minutes (depending upon your oven)

For the dough:

  • Active Dry Yeast, 2 1/2 teaspoon
  • Lukewarm Water, 1 1/3 cup* (or 360 ml)
  • All Purpose Flour, 3 1/2 cups (or 440 grams)
  • Olive Oil, 2 tablespoons** and extra for brushing
  • Salt, 1 teaspoon
  • Sugar, 1 tablespoon for the dough + 1/2 teaspoon to activate yeast
  • Cornmeal for dusting (optional, You can use normal flour instead)

For the toppings:

  • Pizza sauce, 3/4 cup or as needed
  • Onions, mushrooms, tomatoes (deseeded) and capsicum, chopped, 1 1/2- 2 cups all together
  • Mozzarella Cheese, 1/2 cup or as much as you like

*Make sure the water is lukewarm and not hot. If the water is too hot, it will kill the yeast, if its not too warn the yeast won’t wake up. It has to be just right. To make sure the water is the perfect temperature, warm it up and stick your finger in it. If you can keep your finger in the water comfortably then go ahead and add the yeast but if it feels hot to touch and you can’t hold your finger in the water for more than a few seconds, wait until it cools down a bit.

**If you’re out of olive oil, you can use vegetable oil instead.

Process:

To Make the Dough:

  • The first step in making the dough is proofing the yeast. If you’re using instant yeast you can skip this step. Pour the lukewarm water in a jar and add in 1/2 teaspoon of sugar, mix until the sugar dissolves. Once the sugar has dissolved, sprinkle yeast over it and stir vigorously until the yeast is somewhat dissolved. Cover the jar tightly with plastic wrap for 10 minutes and keep aside. After 10 minutes you will notice that the surface of the water will be foamy, this means the yeast is active and ready to be used. Veggie pizza at home
  • In a bowl, add in the flour, salt, olive oil, 1 tablespoon sugar and mix. Slowly add in the yeast water until you form a ball of dough. Toss the dough out on a floured surface and knead for 7-8 minutes or until the dough is springy to touch, meaning if you poke the dough it springs back slowly. If it doesn’t spring back, knead it until it does.
  • Lightly coat the dough with oil and place it in a large bowl lightly coated with oil too. Cover tightly with plastic wrap and let it sit in a warm place for 1-2 hours or  until the dough doubles in size. This time can vary depending upon the quality of the yeast used, mine took around 1 hour 20 minutes. If you can’t find a warm place to keep it in then simply preheat your oven to 200 degrees and keep the bowl in it until the dough doubles in size.

To Assemble the Pizza:

Preheat oven at 200 degree Celsius for 15 minutes.

  • Once the dough has doubled in size, punch it to release air. This is the part I wait for whenever I’m making yeasty dough.
  • Veggie pizza at homeDivide the dough into two balls and place them in separate bowls, lightly covered for 10 minutes. At this point you can freeze the balls to be used later. Freezing and thawing details are given at the end of the post.
  • After the 10 minutes are up, the dough is ready to be used.  Sprinkle cornmeal on a kitchen surface and Simply flatten the ball out with a rolling pin until about 10-12 inches in diameter. If you prefer thicker pizzas, keep the diameter to 8 inches. Once the dough is rolled out to your liking, pinch the sides to give it that lift. Brush a little olive oil all over the surface and poke the dough using your fingers to prevent bubbling and let it rest for 15 minutes before you apply the toppings.Veggie pizza at homeVeggie pizza at home
  • Sprinkle cornmeal on a baking tray and transfer the base to it. Once transferred, apply the pizza sauce and mount the flattened dough with vegetables and cheese.

Veggie pizza at home Veggie pizza at home

  • Bake at a preheated oven for 20-25 minutes at 180 degrees Celsius (or until the base has browned to your liking. If the edges don’t brown, you can baking an additional 5 minutes with only the top grill on.
  • Transfer pizza to serving plate and serve hot!

Veggie Pizza at Home

Freezing : If you decide to save half of the dough to be enjoyed later, simply coat it with oil lightly and place it in a ziplock or airtight bag and freeze until required.

Thawing: When you’re ready to use the dough, Transfer the frozen dough ball bag from the freezer to the refrigerator and keep it there overnight or for 12 hours. When you’re ready to bake the pizza, place the dough outside on the kitchen counter 30 minutes before baking or until it reaches room temp. Continue with “To assemble the pizza”. The dough balls freezes well for 3 months.

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Google Plus for regular updates.

Enhanced by Zemanta

Homemade Garlic Breadsticks

Crispy on the outside, soft and chewy on the inside, nothing can beat these Garlic Breadsticks from heaven!

Garlic Breadsticks

Friday, 14th February. When everyone was busy cuddling with their loved ones, I was at home baking these delicious garlic breadtsticks and I think I still had more fun than they did. I know bread making is the most dreadful task one can think off but surprisingly it wasn’t that difficult. Actually, it wasn’t difficult at all. All you really need is patience and good quality yeast. If you have these then you’re almost there.

Garlic Breadsticks

I had originally planned to make only twisty breadsticks but I couldn’t help but make myself some cheezy garlic breadsticks too. It’s the same bread only shaped differently and topped with cheddar and mozzarella cheese. Now that I come to think of it, I can make endless number of breads and pizza bases with this dough. It really is a full proof recipe and not at all difficult. All you really do is mix flour, salt, olive oil and a little sugar together and add in lukewarm water with proofed yeast. You knead these together until the dough is springy to touch and then let it rest for 1-2 hours. Believe me you do not need a mixer, you are very much capable of kneading this bread by hands. For a good bread you don’t need a mixer, what you need is high quality yeast. Yeast is what makes your bread rise, if it isn’t good enough you’ll end with a cooked blob of flour. Use only the highest quality yeast you can find. No compromises. After the resting time is over the dough should’ve doubled in size. I took pictures of my before and after dough, you can see below that my dough has doubled in size. At this point the you have to punch the dough to release the air and then let it rest for another 10 minutes before baking it.

bread dough

Once the dough has rested you have to roll it out on a lightly floured surface and then brush it with melted butter mixed with chopped roasted garlic, sprinkle salt and pepper and cut stripes. To twist the bread strips, overlap one end of the strip onto the other and lightly press it. Now twist both the ends at the same time (one clockwise and the other anti clockwise) to give it that look. You can see below that I made strips with only half of the dough, with the other half I made a flat style loaf, much like Domino’s. No need to fold this one over, place it on the baking tray with butter garlic brushed side on top.

Garlic Breadsticks Garlic Breadsticks Garlic Breadsticks

Garlic Breadsticks Garlic Breadsticks Garlic Breadsticks

You can skip making the flat loaf and only go with the strips or not twist the strips. It is completely up to you! You can try any shape you like, sky is the limit, literally! You can also load the twisty breadsticks with lots of cheese or skip it all together. Bake the breadsticks and dip them in melted butter to experience Nirvana.

Garlic Breadsticks

Once the bread is baked, sprinkle lots of mozzarella and cheddar cheese and bake for an additional 5 minutes or until the top has browned to your liking. The bread had a perfectly crisp crust and chewy center. All I can say is the satisfaction of eating a homemade is bread is incomparable. I know I say that for a lot of things but this time I really mean it.

Garlic Breadsticks

Garlic Breadsticks

Ingredients:

Makes: 28 sticks or 4 flat style loafs
(you can freeze half the dough if you don’t fancy making so many at once)

Prep Time: 2 hours 10 minutes (including dough resting time)

Baking Time: 20 minutes + 5 minutes for the cheese to brown (optional)

For the dough:

  • Active Dry Yeast, 2 1/4 teaspoons
  • Lukewarm Water, 1 1/3 cup* (or 360 ml)
  • All Purpose Flour, 3 1/2 cups (or 440 grams)
  • Olive Oil, 2 tablespoons**
  • Salt, 1 teaspoon
  • Sugar, 1 tablespoon + 1/2 teaspoon

For the toppings (for half the dough):

  • Melted butter, 60 grams (and extra for dipping if you like)
  • Garlic bulb, 1 medium
  • Cheese, 1/2 cup grated (mozzarella and cheddar mixed) ***
  • Salt and Pepper, to taste

*Make sure the water is lukewarm and not hot. If the water is too hot, it will kill the yeast, if its not too warn the yeast won’t wake up. It has to be just right. To make sure the water is the perfect temperature, warm it up and stick your finger in it. If you can keep your finger in the water comfortably then go ahead and add the yeast but if it feels hot to touch and you can’t hold your finger in the water for more than a few seconds, wait until it cools down a bit.

**If you’re out of olive oil, you can use vegetable oil instead.

*** Cheese is completely optional, if you like you can even add a little Parmesan.

Garlic Breadsticks

Method:

1. To Make the Dough:

  • The first step in making the dough is proofing the yeast. If you’re using instant yeast you can skip this step. Pour the lukewarm water in a jar and add in 1/2 teaspoon of sugar, mix until the sugar dissolves. Once the sugar has dissolved, sprinkle yeast over it and stir vigorously until the yeast is somewhat dissolved. Cover the jar with plastic wrap for 10 minutes and keep aside. After 10 minutes you will notice that the surface of the water will be foamy, this means the yeast is active and ready to be used.
  • In a bowl, add in the flour, salt, olive oil, 1 tablespoon sugar and mix. Slowly add in the yeast water until you form a ball of dough. Toss the dough out on a floured surface and knead for 7-8 minutes or until the dough is springy to touch, meaning if you poke the dough it springs back slowly. If it doesn’t spring back, knead it until it does.
  • Lightly coat the dough with oil and place it in a large bowl lightly coated with oil too. Cover tightly with plastic wrap and let it sit in a warm place for 1-2 hours or  until the dough doubles in size. This time can vary depending upon the quality of the yeast used, mine took around 1 hour 10 minutes. Whilst the dough is resting, roast the garlic.

2. To Roast the Garlic:

Slice off the top of the garlic (the hairy part) and drizzle olive oil over the exposed cloves. Sprinkle salt and pepper and roast at 180 degree Celsius for 20 minutes or until it is lightly browned. Take out the garlic and peel it when it cools down a bit. The insides will be very soft, chop them very finely and mix with melted butter and keep aside

3. To Make the Breadsticks:

  • When the dough has doubled in size, remove the plastic wrap and punch the dough down to release the air (the most fun part of baking bread). Divide into two balls and place them in separate bowls, cover and keep aside for 10 minutes. At this point you can decide to either use both the balls or freeze one and use one later. Freezing and thawing details are given at the end of the recipe.
  • Preheat oven at 180 degree Celsius for 15 minutes and line a baking tray with parchment paper.
  • Take one ball out onto a lightly floured surface and roll it out until about 2/3rd of an inch thick. Generously brush the melted butter roasted garlic mixture all over the dough surface, sprinkle salt and pepper and cut into strips, overlap and twist them . You can use half to make flat loaf style garlic breadsticks (details given above with pictures).
  • Bake the breadsticks at 180 degree Celsius for 20 minutes. If it doesn’t brown on top after 20 minutes, switch off the bottom grill and move the bread to the bottom shelf of the oven and switch on the top grill or roast mode for 4-5 minutes. When you see the top browning slightly take the breadsticks out.
  • For Cheesy Flat loaf Style Breadsticks: After you take out the flat loaf garlic bread from the oven, cut it into strips and push the strips close to each other, load it with grated cheese and roast only the top for 4-5 minutes or until the cheese browns a bit.

Devour the goodness of this fresh homemade garlic bread, enjoy it with melted butter. I brush some on top after the bread has been baked and also dip the bread in it. 

Freezing and Thawing : If you decide to save half of the dough to be enjoyed later, simply coat it with oil lightly and place it in a ziplock or airtight bag and freeze until required. You can freeze the dough for upto 3 months. You can freeze the baked breadsticks for 2 months. Thaw: Transfer the frozen dough ball bag from the freezer to the refrigerator and keep it there overnight or for 12 hours. When you’re ready to bake the breadsticks, place them outside on the kitchen counter 30 minutes before baking or until it reaches room temp. Continue with “To make the breadsticks” (step 3 from Preheat the oven).

Write to me for any queries!

You can connect with me on Pinterest, Instagram, Facebook and Google Plus for regular updates.

This recipe has been adapted from Sally’s Baking Addiction. 

Enhanced by Zemanta

How to Make Strawberry Jam with Only 3 Ingredients?

This strawberry jam requires only 3 ingredients and will fail all the other jams!

Strawberry Jam

I’ve been taking full advantage of the seasonal strawberries and now that winters have almost come to an end I thought of preserving this love fruit to be enjoyed later on. Like a gazillion other people, I too was extremely reluctant to make jams because of the perceived fear of it being a “complex” process. This recipe proves all your fears wrong because its literally as easy as boiling water. I found this strawberry jam recipe last year and this was actually what helped me gain confidence in jam making.  

Quite honestly, after tasting this jam you will actually understand what you’ve been missing in your life. That lifeless commercially produced jam that you’ve been eating for centuries will suddenly feel like dirt to you. I’m dead sure you’ll agree with me once you eat this.

Strawberry Jam

My aim has always been to find the easiest recipes and get them to you and this is one of my best. This recipe requires 3 ingredients: Strawberries, sugar and lemon juice. All you really need to do is puree strawberries, add in the sugar, lemon juice and boil the mixture for 10 minutes. Nothing complex about that, is there?!

Normally while making jams, you’re required to add pectin but not in this one. Pectin is what makes jam, jam-like. It the substance that is required to help set the jam and make it jelly-like. The sugar is quite enough to make it set. The jam isn’t as hard though, its more like a strawberry spread but you can increase the amount of sugar or alternatively add in pureed and cooked apple to it as apples are natural sources of pectin. I would suggest about 1/4 cup of cooked and pureed apple. To learn about cooking and pureeing apple refer to my apple and cinnamon jam.

Strawberry Jam

Ingredients:

Makes: 1 cup Jam or roughly 250 ml (perfectly fits a 320 ml Bonne Mamman jam jar)

Prep Time: 10 minutes

Cooking Time: 10 minutes

  • Strawberries, Pureed, 1 cup
  • Sugar, 3/4 cup or 170 grams
  • Lemon Juice, 1 tablespoon

You will also need a Glass Jar, 320-350 ml and a funnel to pour the jam, if you’re clumsy like me.

Strawberry Jam Strawberry Jam

Process:

Sterilize a glass jam jar. Learn all about sterilizing jars here.  DO NOT SKIP THIS STEP.

  1. Clean and hull (get rid of the green leafy part) the strawberries. Puree all the strawberries, except a few. Save 3-4 whole strawberries (hulled). That way you’ll have a few whole strawberries in the final jam.
  2. In a heavy bottomed pan, add in the pureed strawberries, the whole strawberries, sugar and lemon juice. Heat this on low until the sugar has completely dissolved. It is important for the sugar to completely dissolve or else the jam will be sugary.
  3. Once the sugar has dissolved, increase the heat to high and start a timer. You have to boil this jam for exactly 9 minutes, while stirring constantly.
  4. Let the jam stand for about 10 minutes so that whole strawberries distribute evenly (if you’re not putting whole strawberries then skip this step and pour the jam straight away). Using a funnel, pour jam in hot dry jars and tightly secure the lid. Keep the jar in the refrigerator and eat when cold with toasted bread or scones.

*You will notice foam building up when you start boiling the jam but it should settle down after 4 minutes. It is completely normal.

** I make jams to be eaten straight away. This one is no exception. Keep this jam in the refrigerator at all times and it will stay for up to 3 months.

Enhanced by Zemanta

The Best Hot Chocolate

This is the best Hot Chocolate you’ll ever have!

Winters are almost over, spring is here, the days are longer and I don’t have to layer up on clothes anymore. Life seems great already! I understand how dull the idea of hot chocolate might sound at this time of the year but who can control cravings!? When you get one, you have abide by it. So after watching Nigella Lawson whipping up some french toast and bundt cake all I could think of was the comfort of the masses ~ CHOCOLATE. The easiest and fastest thing that I could do was hot chocolate and I did..only the BEST VERSION of it.

The Best Hot Chocolate

Hot chocolates are easy and you can make it the way you like. This recipe is the way I make my hot chocolate. Plain, Simple and Deviously Tasty! I’ve used cinnamon but you can use orange zest too which comes out beautifully, another flavor you can add is nutmeg. A lot of people like nutmeg but I’m not one of them so I skip where ever I can, if you don’t detest it the way I do include just a pinch of it to your hot chocolate. I’ve also added a teaspoon of coffee to bring out the chocolate flavour (only a teaspoon doesn’t give out coffee flavor, so you can proceed without worrying that your hot chocolate might taste coffee like. However, if you want it to taste like coffee or better yet like Mocha add a big tablespoon. That should do the trick for you and make it a mocha hot chocolate for you.

The Best Hot Chocolate

Ingredients:

Serves : 2

Time: Roughly 10 minutes

  • Milk, Full Cream or Whole, 1 1/2 cup (or 360 ml)
  • Cinnamon, half a stick
  • Dark Chocolate, 50 grams
  • Instant Coffee Granules, 1 teaspoon
  • Dark Brown Sugar, 2 teaspoons
  • Fresh Cream, 1 tablespoon
  • Vanilla Essence, 1/2 teaspoon

Serving Options:

  • Marshmallows
  • Chocolate Chips
  • Cocoa Powder
  • Whipped Cream (optional)

Process:

  1. Heat milk in a pan on low heat with the cinnamon stick until it is about to reach a boil.
  2. Add in all the ingredients except vanilla essence and stir until the chocolate melts on low heat.
  3. Once the chocolate has melted, take the mixture off the heat and add in the fresh cream and vanilla. Whisk this mixture for a minute and serve hot with marshmallows, chocolate chips and cocoa sprinkling. You can also serve with whipped cream with sprinkling of cocoa.
Enhanced by Zemanta