American Parker House Rolls#BreadBakers

This Parker House Rolls are soft, buttery, fluffy and delicious. They are so light and easy to make and can be easily made ahead of time. The recipe for Parker House Rolls first started appearing in cookbooks in the 1880s.

For Bread Bakers this month our theme is American Breads, decided to try these rolls, there is no difference in preparing the dough - just as we make any other dinner rolls, only difference is in the shaping method.

These dinner rolls are made by flattening the center of a ball of dough with a rolling pin or skewer, then folding the dough in half and the folding of dough on itself while shaping the rolls.

The top of the dough is brushed with butter which gives a nice rich and buttery flavor to the parker house rolls. My tip - I have made these roll small, would suggest that they should be made a little bigger. These a really good to make sandwiches too.

Ingredients
350 Grams All Purpose Flour
135 Ml Milk
1½ Teaspoon Instant Yeast
35 Grams Sugar
¾ Teaspoon Pink Himalayan Salt
50 Grams Butter
1 Large Egg
Method
In to a bowl add in the lukewarm milk, yeast, sugar, salt and egg. Combine them together. Then add in the butter (preferably softened, at room temperature which is easy to blend).Now add the flour into this and combine everything together.

Now transfer the dough on to a clean work surface and we need to knead the dough until it forms a smooth and elastic dough.
Keep the well kneaded dough on the counter and cover it with a bowl. Let the dough sit and relax for 30 minutes. 

After 30 minutes this dough doubled in size.

After 30 minutes of resting the dough, place it on a lightly floured work surface. Roll the dough using a rolling pin into an approximate square shape of 11 inches x 11 inches x ½ inch thick. So that the sheet has a thickness of ½ inch.

Brush the top of dough with softened butter or melted butter.
Divide it into equal pieces. The more similar they are in size, the more even they will get baked).

Now take a toothpick and make a light indent in the center.

Fold the dough on to itself, to ¾ of the length as shown above.

Place the rolls on the prepared baking tray (greased or lined with parchment paper) with the smooth surface on top. This will prevent the rolls from unfolding while they proof and bake.

Cover the dinner rolls with a plastic film and let them rise until they puff up really well. 

Bake the dinner rolls at 180°C with both elements on for 15-18 minutes. The baking duration may vary according to the size of the rolls. Bigger rolls will take longer and smaller rolls will get baked in less time.Brush them with butter as soon as they are out of the oven.

Enjoy the softest fluffiest, buttery Parker House Rolls! 

Labels: American, Dinner Rolls, Egg, Breads,Bread Bakers, International Cuisine

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
For Bread Bakers this month we sharing "American Bread Recipes"

• All American Batter Bread with Discard from A Messy Kitchen
• American Parker House Rolls from Sneha's Recipe
• Mount Vernon Breakfast Gems from Food Lust People Love
• Spoon Rolls from Karen's Kitchen Stories

Keto Roasted Cauliflower Mac & Cheese#SundayFunday

I, can eat this delicious Roasted Cauliflower Mac & Cheese probably every other day. Easy and delicious side dish. It is perfect with any protein or on its own.
Ingredients
To Roast The Cauliflower
1 Large Cauliflower Head - See Notes
Salt, black pepper and a drizzle of olive oil
For The Sauce
2 Tablespoons Butter
Salt To Taste
¼ Teaspoon Turmeric Powder
½ Teaspoon Black Pepper Powder or Red Pepper Flakes
1/3 Cup Roasted Tomato sauce
1 Cup Heavy Whipping Cream or Fresh Cream
½ Cup Shredded Cheddar Cheese 

For The Topping
¼ Cup Shredded Cheddar Cheese 
A Drizzle Olive Oil
¼ Teaspoon Dried Parsley 
Method

Wash and separate cauliflower into bite-size pieces.
Season with salt and pepper then drizzle with olive oil.
Toss it to coat then cook in the air fryer at 180°C for 16-17 minutes or roast in the oven for 20-25 minutes at 200°C. Make sure that the cauliflower is in one layer on the baking sheet. 
To Make The Sauce

Melt butter in a skillet over medium-low heat, Add the turmeric and tomato sauce, bring this to a simmer.
Gradually add  cream, stirring until well-mixed, add seasoning; turmeric, salt, and pepper.
Continue cooking, stirring constantly, until it begins to slightly thicken. Reduce heat to low and simmer, stirring, for 2-3 minutes.
Add cheese, stirring, until the cheese has melted and the sauce is smooth and well blended.
The sauce will start to thicken as it cools. Now, taste it and add salt according to your taste. 
Now add the roasted cauliflower mix it well so that cauliflower is coated with the sauce.

Pour this into a baking dish spread the cheese over it, 

then add a drizzle of olive oil and a good sprinkle of dried or fresh parsley. 

Bake it in a preheated oven in @ 180°C till the cheese melts. The cauliflower does not release any water as they are roasted taste like real mac & cheese.

Serve when still hot, Enjoy!!
My Notes
The cauliflower florets measured around 7 cups. 

Labels: Keto, Roasted Cauliflower, Pasta, Sunday Funday, Low Carb, Side Dish, Gluten Free, Cheese, International Cuisine

For Sunday Funday we are sharing Macaroni & Cheese Recipes

• Baked Penne and Cheese bA Messy Kitchen
• Cauliflower Spinach Mac and Cheese by Food Lust People Love
• Gruyére and Emmentaler Macaroni and Cheese with Ham and Sourdough by Karen's Kitchen Stories
• Instant Pot Chicken Mac and Cheese by A Day in the Life on the Farm
• Keto Roasted Cauliflower Mac & Cheese by Sneha's Recipe
• Pesto Mac by Amy's Cooking Adventures
• Spicy Cheezy Orzo by Sid's Sea Palm Cooking

Suya/Grilled Beef Skewers#EatTheWorld

Sierra Leone-style beef skewers (also known locally as Kebab or Suya). Suya is tender beef threaded on a skewer and then baked or grilled to perfection in a tantalizing spicy peanut sauce. Suya, a very spicy street food that's popular in western Africa.

This is my take on Suya, grilled beef skewers from West Africa. Sirloin steak is marinated in a quick and easy marinade that is extremely delicious and perfect for cooking on the grill. They’re ideal for snacks, summer picnics, or even a main or side dish.

Serves 8

Ingredients
1 Cup Salted Roasted Peanuts - skinned
1 Tablespoon Paprika powder
2 Teaspoons Onion powder
2 Teaspoons Ginger powder
1 Teaspoon Red Pepper flakes
1 Teaspoon Garlic powder
2 Tablespoons Tomato paste
1 Teaspoon All Spice Powder
2 Tablespoons Olive oil
1 Teaspoon Salt or to taste
1 Kg Beef Undercut /Sirloin Steak- cut into 2 inch cubes
Method
Place peanuts in a food processor, process until it starts to become a paste. Add paprika, onion powder, ginger, pepper flakes and garlic powder, pulse until combined.

Pat dry the beef with a kitchen towel to remove any moisture.
Place beef in a large bowl or shallow dish. Drizzle with oil, sprinkle with salt. Toss to coat. Add peanut mixture and tomato paste mix well and toss so that each cube of meat is coated with the spice mix. Refrigerate, covered, for 2 hours or overnight.
Soak the skewers totally submerged in water for at least 20 minutes to prevent them from burning. Drain beef, discarding marinade.

Thread beef onto wooden skewers. 

Grill, covered, over medium-high heat until beef reaches desired doneness, 10-15 minutes, turning occasionally. 

Garnish beef skewers with sliced onions, lime wedges, green onions, chopped coriander leaves, and chopped peanuts if desired.

Labels: Keto, Low Carb, Beef, Steaks, African, Sierra Leone, International Cuisine, Side Dish
Check out all the wonderful Andorrian recipes prepared by fellow Eat the World members. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World this month we are sharing recipes of "Sierra Leone"

• Ginger Beer by Amy's Cooking Adventures
• Gluten-Free Sierra Leonean Ginger Cake by Culinary Cam
• Suya, Grilled Beef Skewers by Sneha's Recipe

Naturally Fermented Appam Using Homemade Toddy#Alphabet Challenge

Traditionally, appams are fermented with a local alcoholic drink known as toddy, since we do not get toddy in my city decided to make this from scratch at home.
Making naturally fermented appam with homemade toddy (or kallu) these are perfectly soft, lacy pancakes. You can check the different appam recipe posted below.

Cup Measurement 250 Ml
Makes 25 - 26 Appams
Ingredients
2 Cups Idly Rice
1 Cup Grated Coconut
4 Tablespoons Granulated Sugar
1 Teaspoon Sea Salt
100 to 125 ML Water
To make the Fermented Coconut Water / Toddy
175 ML Coconut Water
1 Tablespoon Granulated Sugar
Method

Add a tablespoon sugar into the coconut water ,mix well . Close well and keep this water in indirect sunlight for 3 days Do not keep it direct sunlight. I kept this in morning at 9 am till 4 pm in indirect sunlight. Then kept at room temperature on my dining table for a day or until fermented. It stays well in the refrigerator for 4 - 6 weeks.
For Making The Appam

Soak rice for minimum 6 hours or overnight and drain all the water the next day. Wash it once in fresh water and drain that water too.
Keep aside 3 tablespoon of the soaked rice. In the remaining rice mix rest the coconut and keep aside .
First grind the 3 tablespoons of rice with water and make a fine paste. Pour this into a sauce pan, add 300 Ml water and mix well. Cook it on medium low flame stirring continuously, till is form a thick and shiny dough. Let it cool completely.
Grind the remaining rice and coconut mix with 2 - 3 tablespoons fermented coconut water to fine paste. I ground it in 3 batches. Now add the cooled rice paste along with a little of the ground rice coconut paste and blend it well so that it is incorporated. Add this paste to the remaining ground batter, wash the mixer jar with water, pour this to into the batter and mix very well with your hands for 2 - 3 minutes. Leave it to ferment overnight in a warm place. 

It takes 14 - 16 hours to ferment this batter, keep this in a warm place. Once the batter is fermented - the batter will be bubbly and frothy. Add salt and mix well. Taste for sugar, add if necessary. 

Make appams in a appam pan or you can make them on a tawa too. 

Enjoy with Avail or Stew. 
My Notes

Egg Appam can be made with this batter, just break an egg on top when the appam is nearly ready cover with a lid and let the yolk set.

See here for the other two method that the Appam are made Palappam - With Idly Rice - Vegan & Gluten Free
Appam / Instant Appam
Labels: Alphabet Challenge,Appams,Kerala,Side Dish, Flatbreads,South Indian, Gluten free, Vegan

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "N"

• Karen’s Kitchen Stories: Beef Stew with Noodles 
• A Day in the Life on the Farm: Chicken Caprese Noodle Salad
• Food Lust People Love: Duck Egg Narjissiya 
• Blogghetti: Grilled Nashville Hot Chicken Tenders
• Sizzling Tastebuds: Millet Noodle Chowmein
• Sneha’s Recipe: Naturally Fermented Appam Using Homemade Toddy
• Mayuri’s Jikoni: Navratan Korma 
• Jolene’s Recipe Journal: Nectarine Caprese Salad 
• A Messy Kitchen: Nutella Oatmeal Cookies 
• Magical Ingredients: Nutella Rolls 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Smoky Southwestern Seasoning (No-Salt)  

Keto Flaxseed & Coconut Flour Flatbread#SundayFunday

These keto flatbreads are so easy to make and super low carb.
I make toasties, wraps, pizzas, wraps out of them and can be used to make sweet treats by slathering them with any keto approved fruit jam or spread... the possibility of using these are endless. I make a big batch of these every week. They stay good in the fridge for 10 days or more. I reheat them and enjoy. Here I have used chicken flour which is optional for more protein.

Ingredients
60 Grams Coconut Flour
100 Grams Oat Fiber
40 Grams Psyllium Husk powder
40 Grams Golden Flaxseed powder
25 Grams Chicken Flour - optional
2 Teaspoons Baking Powder
1 Teaspoon Xanthan Gum
1/8 Teaspoon Salt
4 Tablespoons Oil
1¾ - 2 Cups +- Hot Water
Method

Mix all dry ingredients in a bowl well. Add the oil and give it a good mix. Now add the water a little at a time and knead with a spoon, because the water is very hot. After that knead the dough with your hand ( I used the entire given water to knead the dough). Knead to a soft, moist and smooth dough is formed. Cling wrap the dough and keep it for 20 minutes.

Then cut into equal parts. Moisten your hand with little water and roll into smooth ball. 
Roll each ball between two plastic sheets with a rolling pin. Or use a puri /tortilla press to make these. Cut this with 6" round ring or lid.
Heat a non stick pan and bake them on one side for 3 minutes low flame.
Then flip and cook on medium high pressing the edges with a cloth till brown spots appear.
These puffed up like normal wheat flour rotis. Your will love these keto flatbreads. Our keto flatbread is ready.

Wrap them in a cloth and refrigerate the remaining these stay good in refrigerator for a 10 day or ore. You freeze these for a month in the freeze. Enjoy!!
Labels: Flatbread, Keto, Low Carb, Coconut Flour, Oat Fiber, Sunday Funday

For Sunday Funday we are sharing recipe made using Coconut Flour

Chocolate Coconut Flour Cookies - Diabetic Friendly from Food Lust People Love
Coconut Crusted Mahi Mahi from A Day in the Life on the Farm
Coconut Shortbread Cookies from Karen's Kitchen Stories
Gluten Free Chocolate Banana Coconut Flour Cake from Cook with Renu
Gluten Free Coffee Cake from A Messy Kitchen 
Keto Flaxseed & Coconut Flour Flatbread from  Sneha's Recipe