Eggless Jam Shortcake Swirls#SundayFunday

These shortcakes are so delicious and buttery. To make these I used aluminum muffin mold, would suggest that you use a silicon muffin/cupcake molds to make these. While un molding these tend to break. Felt sorry for not using my silicon cupcake molds to make these delicious shortcakes, no doubt the broken ones my hubby enjoyed. The good ones I took for our Hi Tea Party with friends.


Makes 13 -14 Shortcake Swirls
Ingredients

200 Grams Butter - I used salted butter
75 Grams Icing Sugar
220 Grams All Purpose Flour
2 Tablespoons Jam or as required
½ Teaspoon Vanilla Essence
Icing sugar as required for dusting - optional

Method

Grease silicon cupcake molds and place them in the muffin tray (do not use liners).  
Beat butter and icing sugar well until creamy, stir in the flour, mix gently. Refrigerate this batter for at least 20 minutes. In the meantime preheat the oven to 180°C.   
Pour the mixture into a large piping bag with a large piping nozzle. Pipe swirls of mixture into the molds. Bake for 18 to 22 minutes ( depending on how many swirls you make into the molds).    
Once the they are golden, take them out of the oven and keep them on a wire rack to cool.
Un mold each shortcake gently, sprinkle with icing sugar, put a small spoon drop of jam into center of each.   
Serve with tea or coffee. These got over in one go for our party. 
Labels: Biscuits & Cookies, Shortcakes, Jam, Eggless, Hi Tea, Party pleasers, Kids delight, Sunday Funday, Baked 

For Sunday Funday our theme is "Shortcake".

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Spinach And Corn Quesadilla#Improv


A wholesome brunch or even an main course that you can make for your family, that is packed with flavor and taste. The quesadilla is filled with sautéed spinach and corn which are rich source of Iron and proteins.   
These are a my quick and all time favorite meal to make.

Ingredients
Homemade Tortillas - as required 
For The Filling
1 Cup Chopped Spinach/Palak
½ Cup Sweet Corn - I used frozen
1 Jalapeno - finely chopped
1 Onion - finely chopped
½ Teaspoon Garlic powder
½ Teaspoon Steak Seasoning
Salt to taste
1 Teaspoon Butter
1 Teaspoon Olive Oil
1 Cup Homemade Béchamel Sauce
Shredded Cheddar Cheese - as required
Shredded Cheeza Cheese  - as required

Method
For The Filling
Heat the butter and olive oil in a pan. Add in onion and sauté for a minute or two. Now add in the chopped jalapeno, spinach and corn along with seasonings and sauté on medium high flame till the spinach has wilted. Once the spinach has wilted, add the cheese béchamel sauce mix well till it starts to thicken. Switch off the flame add in cheese and mix till melt. Let this cool completely.
Heat a non stick on medium low flame, grease it with butter, place a tortilla on it aside. Spread the spinach and corn mixture on one tortilla and spread the cheeza cheese on top of the mixture. Cover it with another tortilla.     
Once browned below then flip till this side is browned. Place this in a serving plate, cut them into wedges.
Enjoy!!
Labels: Mexican, Corn, Béchamel Sauce, Jalapenos, Tortilla, Spinach, Brunch, Main course, International Cuisine, Improv Cooking Challenge, Vegetarian

 Improv Cooking Challenge

Jalapenos & Tortillas

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A Rustic Homemade No Knead Bread#BreadBakers

This is an easy Homemade No Knead Bread which is rustic and flavorful! It’s a no knead Dutch oven bread that tastes like a loaf of artisan bread made from a high end bakery. The bread is super delicious it can be enjoyed slathered butter or with soups or stews. 
I made this in my mud style Dutch Oven and it turned so beautiful with a crispy top.

Makes One Loaf
Ingredients

350 Grams All Purpose Flour
280 Ml Water
1 Teaspoon Salt
1 Tablespoon Honey
1 Teaspoon Instant Yeast

Method

Into a bowl, add in the lukewarm water, add in the honey, salt and yeast. Mix until the ingredients get dissolved in water.
Now tip in the flour. Combine everything together with a back of a wooden spoon to form a shaggy mass of dough,  
making sure there are no dry patches.
Our bread dough is ready. Cover the bowl with a cling film and let the dough sit and proof for an hour.
The Next Step
To transform this dough into a well structured dough.  
After one hour of proofing , dip your finger in water and shake your hands to remove any excess water. Place your hands lightly underneath the dough and lift it up like a light stretch and fold the dough on to it self, rotate the bowl and from all the sides , do the same. Again rest the dough for half an hour covered .
After half and hour do the same stretch and fold method. Rest the dough again for half an hour. Again stretch and fold the dough. Total stretch and folds are done 4 times after every half an hour.
Dust a parchment paper with a mix of rice and whole wheat flour well and place it in a round bowl. If you have Benetton basket then dust that with the flour mix.
After the half an hour of the last fold. Transfer this dough
onto another bowl lined with parchment paper. Just lightly wet your hands and place one hand on the dough and the other under the bowl and lightly transfer this on the bowl lined with the parchment paper.  
Cover the bowl with a plastic film and let the dough rise for 30 minutes.
As the bread is kept to rise, let's preheat the oven with the Dutch oven at 225°C. After 30 minutes , your Dutch oven is pretty hot and the oven. So take the Dutch oven out carefully with gloves on.  
Place the risen dough along with the parchment paper into the hot Dutch oven. With a blade slash it on top. 
Close the pot with lid and place it in the oven. Bake bread for 25 minutes. After 25 minutes remove the lid and reduce the temperature to 180°C and bake for another 10 minutes.
The more you bake at this point, the more crispy the crust become.  
This extra baking will give that outer crust of the bread to get a more crisp and caramelized golden brown color and a nutty flavor.   
When baking these last few minutes, heat is directly acting only on the surface of the bread. 
So reducing the temperature will help not to over burn the crust and at the same time will make it more crunchy.
Cool this dough on a wire rack for at least an hour before you slice it.
Labels: No Knead Bread, Homemade, Breads, Bread Bakers, Eggless 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.
The Badge:  

Sneha Recipes is hosting this month's event and asked the others to join me in sharing No Knead Breads    

A Rustic Homemade No Knead Bread From Sneha’s Recipe
Chocolate Chestnut Bread From A Messy Kitchen
Easy No Knead German Crusty Rolls From Karen’s Kitchen Stories
Mixed Grain Sourdough Soda Bread From Food Lust People Love
No Knead Knead Marbled Brioche From Passion Kneaded
Pide Ekmek (Turkish Flatbread) From A Day in the Life on the Farm
Vegan No Knead Tomato Basil Bread Form Magical Ingredients    

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Keto Turkish Menemen - Scrambled Eggs In Tomato Sauce#EatTheWorld

Menemen is basically scrambled eggs with tomatoes or what I would say is scrambled eggs in tomato sauce. This easy menemen recipe of soft, scrambled eggs with tomatoes and peppers , I have also added a tablespoon of Feta cheese for an extra flavor! This simple one-pan dish comes together in 20 minutes or less and makes the perfect breakfast, lunch, or dinner. Enjoy this dish with your favorite bread!
This dish gets its name from the Turkish market town of Menemen, a small town located just off the main highway of north Izmir. Shakshuka and Menemen are more or less considered to be close cousins. These two egg dishes are quite similar since they share some key ingredients (eggs, tomatoes, peppers), but the seasoning and preparations differ.

Serves 3
Ingredients  

2 Tablespoon Olive Oil
2 Green Peppers - finely chopped
4 Medium Tomatoes - grated
½ Teaspoon Salt
½ Teaspoon Red Chilly powder
4 Eggs
½ Teaspoon Black pepper powder
1 Tablespoon Crumbled Feta Cheese - optional
Coriander Leaves or Parsley - to garnish

Method  
Heat olive oil in a pan.  Cook chopped peppers in it for 2-3 minutes.  Add in tomatoes.  Season with salt and paprika and cook over medium low heat until tomatoes are tender, stirring occasionally. add the feta cheese and give it a light mix. This gives more flavor to the dish (it's optional) Now reduce the heat a bit.
Using a spoon, make rooms for each egg and break eggs into those hollows. Let it simmer uncovered till eggs whites are just set.     
Then with a spoon just break the egg yolks lightly and lightly fold the tomato mixture into the eggs. until the eggs are slightly cooked for 5 -8 minutes.  
Do not over cook the eggs should be soft. Switch off the flame and as it is cooling the egg will continue to cook.
Sprinkle black pepper and red pepper flakes over it. Garnish with herbs like parsley or chopped green onions and serve.
Serve it with your favorite bread

Nutrition 
Serving Size: 1 portion
Calories: 158
Sugar: 3.7 g
Sodium: 369 mg
Fat: 12.1 g
Carbohydrates: 6.1 g
Protein: 7.6 g
Cholesterol: 186 mg
Labels: 
Middle Eastern, Turkey, Turkish, Egg, Omelette, Main course, Keto, Eat The World
Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Turkey.

Check out all the wonderful Turkish dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Amy’s Cooking Adventures: Turkish Simit Bread 
A Day in the Life on the Farm: Pide Ekmek 
Kitchen Frau: Çilbir (Turkish Eggs in Garlic Yogurt) 

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Churros French Toast#SundayFunday

My Mom is my favorite person in the universe, so for today's brunch made her easy and quick Churros French Toast. I know mummy this was your to go recipe and a favorite one too.

The most amazing, most buttery French toast you will ever have, coated in cinnamon sugar and drizzled with a cream cheese glaze (optional)!

Ingredients
8 Big Bread slice (cut in length)
¾ Cup Caster Sugar
¼ Cup Cinnamon powder
¾ Cup Cream
¼ Teaspoon Anise seed powder
3 Large Eggs
Vanilla essence few drops
Butter or Desi Ghee for frying
Method
Make long slices of each bread slice ( I cut each into 3 pieces). 
Now whisk cream, eggs, egg yolks, cinnamon powder, anise seed powder and vanilla essence well.
Now dip bread slices and fry till golden.
Take out in a serving platter, sprinkle caster sugar and cinnamon powder mix.  
Serve with a cup of coffee or tea.  
Labels: Mexican, American, Breakfast, Cinnamon, Bread Slices, Sugar, Egg, Sunday Funday

For Sunday Funday our theme is Mother's Day Brunch.

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