Showing posts with label Carrot. Show all posts
Showing posts with label Carrot. Show all posts
Showing posts with label Carrot. Show all posts
Showing posts with label Carrot. Show all posts

Sourdough Carrot Bread#BreadBakers

A delicious sourdough fresh carrot juice crusty, moist with a tender crumb bread perfect for sandwiches. This is super easy to make and has whole wheat flour, no oil or eggs. Just basic ingredients of water flour & carrot juice, naturally colored bread.
Ingredients
340 Grams All Purpose Flour
100 Grams Whole Wheat Flour
300- 305 Grams Carrot Juice
10 Grams Salt
100 Grams Active Sourdough Starter
Method 
For The Active Sourdough Starter Feeding method see here.
To Make the Carrot Juice
Take 500 grams carrots, peel and chop them into small pieces. Place this in a blender jar with 300Ml water. Blend at low speed for 30 seconds.
Slowly increase to high speed until the mixture is completely pulverized into a liquid. Pour the liquid into a nut milk bag or just using the thinnest cloth you have or a sieve. Strain into a glass. Measure and use the amount required for the dough.
To Make The Main Dough
After the starter has reached it's peak, begin mixing all of the wet ingredients into a mixing bowl, adding the flour last. Mix water, milk, honey, olive oil, starter, and salt together until well combined. Then, add the flour and whole wheat flour. 
Mix until a shaggy dough is formed. Cover up the bowl of dough with a kitchen towel and let it rest for an hour.
Stretch & Folds
- Perform the first set of stretch and folds. Stretch an edge of the dough up into the air and fold it over the top of the dough. Turn the bowl and grab another edge of the dough and do the same. Repeat this process, stretching and folding until you feel the dough tighten and resist stretching( about 8 turns). Then cover the dough and let it rest for 30 more minutes.
- Perform two more sets of stretch and folds with 30 minutes of rest in between the sets.
Shaping The Bread
After the last set of stretch and folds, flip the dough over in the mixing bowl so that the smooth side is facing up. Cover the dough with a kitchen towel and let it rise at room temperature for 4-8 hours (if you are in a warm country like India it make take between 2 -3 hours depending on temperature of the kitchen). This step is commonly called the first rise, or bulk fermentation.
Once the dough has doubled in size, place the dough, sticky-side-up, on a lightly floured counter. Stretch the dough out into a rectangle, Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all.  If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
Cold Proof
After transferring to Banneton, or well lined bowl or basket. Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 18 to 24 hours. 
Score and Bake
When you are ready to bake preheat oven to 220°C and place a metal cake pan or any metal pan onto the bottom rack of your oven. You will put boiling water into this hot pan later to add steam to the oven.
Transfer the bread to a lined pan of Sourdough French Bread into the middle rack of the oven and pour a cup of boiling water into the metal pan on the bottom rack. Steam will fill the oven and allow the bread to expand as it bakes, giving it a better crust.
Let the bread bake for 20 minutes, then remove the pan of water. Rotate the bread pan and turn the heat down to 200°C and bake for an additional 25- 30 minutes, or until the bread has a brown color on the crust that you like. Let the bread cool on a wire rack for 20-30 minutes before slicing into the bread. 
A perfectly baked Sourdough Carrot Bread.
Serve slices with olive oil or butter, enjoy!
Labels: Sourdough, Carrot, Bread Bakers, Breads, International Cuisine, Eggless
#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.
We take turns hosting each month and choosing the theme/ingredient. 
This month’s theme is Carrot / Easter Breads.

A delicious sourdough fresh carrot juice crusty, moist with a tender crumb bread perfect for sandwiches. This is super easy to make and has whole wheat flour, no oil or eggs. Just basic ingredients of water flour & carrot juice, naturally colored bread.Ingredients340 Grams All Purpose Flour100 Grams Whole Wheat Flour300- 305 Grams Carrot Juice10 Grams Salt100 Grams Active Sourdough StarterMethod...

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Carrot Whole Wheat & Bajra Flour Flatbread#BreadBakers

This unique recipe combines the goodness of home stone ground bajra (pearl millet) and whole wheat flour with bran, carrots resulting in a flavorful and healthy high in fiber, antioxidants and B vitamins. This is a filling and and will keep full of energy to carry out your chores.

Ingredients 
1 Teaspoon Coriander Powder
1 Teaspoon Cumin Powder
1 Tablespoon Kasuri Methi
½ Teaspoon Teaspoon Salt or to taste
¼ Teaspoon Ajwain Carom Seeds
¼ Teaspoon Amchur Powder
1 Tablespoon Grated Fresh Turmeric
1 Teaspoon Grated Ginger
2 Green Green Chillies - finely chopped
¼ Cup Chopped Coriander Leaves
½ Cup Heaped Grated Carrot
1 Tablespoon Olive Oil
¾ Cup Whole Wheat Flour
¾ Cup Bajra Flour
Water as required

Method 
In large bowl mix all the given ingredients well. Then add water a little at a time to to make a soft dough. Cover the dough and let it rest for 20 minutes. 
After that divide the dough into equal size balls.
Dust the work surface with whole wheat flour and roll each ball into a round circle.
Heat a tawa or girdle on medium low flame 
and bake each flatbread turning the sides till brown spots appear on both sides.
Brush them with oil or desi ghee and likewise bake the rest of the flatbreads.
Enjoy with a yogurt & pickle!!
Labels: Carrot, Bajra, Whole Wheat Flour, Millets, Flatbreads, Healthy, Vegan, Bread Bakers 

Passion Kneaded: Italian Easter Bread
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What Smells Do Good?: Bunny Bread
A Messy Kitchen: Carrot Milk Bread
Ambrosia: Rosemary Dinner Rolls
Palatable Pastime: Carrot Bread
Zesty South Indian Kitchen: Sourdough Osterbrot
Magical Ingredients: Carrot Stuffed Carrot Buns
Sneha’s Recipe : Carrot Whole Wheat & Bajra Flour Flatbread 

This unique recipe combines the goodness of home stone ground bajra (pearl millet) and whole wheat flour with bran, carrots resulting in a flavorful and healthy high in fiber, antioxidants and B vitamins. This is a filling and and will keep full of energy to carry out your chores.Ingredients 1 Teaspoon Coriander Powder1 Teaspoon Cumin Powder1 Tablespoon Kasuri Methi½ Teaspoon Teaspoon Salt or t...

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Healthy & Oil Free Veg Rutabaga And Carrot Soup#SundayFunday

Rutabaga is called Shalgam in India. Shalgam is a member of the radish family that tastes much milder and sweet, is a winter is a root vegetable. This is the first time I have cooked shalgam. For me shalgam and turnip / kohlrabi / navalkol in Marathi are two different vegetables. Turnip is light green and shalgam is white with a pink band. I found shalgam/ rutabaga to be sweet.   
I,  may be wrong, correct me if someone has the exact information on these two vegetables. I, was grown up eating homegrown turnips / navalkol.  Hence, I could see the difference in taste and color. 

This is a very healthy, oil free, vegan and gluten free soup.  Its so delicious , since rutabaga has a sweet taste.  
Serves 3
Ingredients

2 Medium Rutabaga  - diced
1 Large Carrot - diced
1 Large Onion - finely diced
6 Cups Vegetable stock
Salt and Black pepper to taste

Method 
In a large pot / pan add all the above ingredients except salt and pepper. Bring it to a rolling boil, then reduce the flame and cover the pot, let the veggies soften. Let it simmer for an hour or till the soup should also reduces to 4 cups.
When the soup reduces to 4 cups turn the heat off and let the soup cool a little before blending it. I used the immersion / stick blender. Place it back on low flame add salt and pepper to taste. Let it come to boil.  
Serve it warm with a dash of pepper and few basil leaves.
Labels: Rutabaga, Shalgam, Soup, Carrot, Oil Free, Healthy, Soup Swappers, Vegan, Gluten free, Sunday Funday

Rutabaga is called Shalgam in India. Shalgam is a member of the radish family that tastes much milder and sweet, is a winter is a root vegetable. This is the first time I have cooked shalgam. For me shalgam and turnip / kohlrabi / navalkol in Marathi are two different vegetables. Turnip is light green and shalgam is white with a pink band. I found shalgam/ rutabaga to be sweet.   I,  may be...

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Eggnog Carrot Kheer/Pudding#SundayFunday

Winter carrots have started to flood the market. When we were doing our weekly grocery my hubby seen the carrots and said make carrot kheer. It just then clicked why don't I make this with a twist. So used my Eggnog to make this creamy delicious Kheer.

Ingredients 
2 Cups Grated Winter(Red) Carrots
1 Cup + 1½ Cup Whole Milk
1 Cup Homemade Eggnog 
¼ Cup Granulated Sugar
1 Teaspoons Cardamom powder
½ Cup Fresh Cream
For Garnish
A few silvered Almonds
A few Raisins
A Dash Cinnamon & Cardamom powder
Method
In a heavy bottom pan add the grated carrot and a cup of milk
Bring this to a boil and then reduce the flame and let it simmer till the carrots are nearly cooked. 
Then add the sugar and  cups milk let this cook till the carrots are softened and are fully cooked.
Now add in the Homemade Eggnog and on low flame keep stirring continuously till the pudding / kheer thickens. 
Please note if you do not stir continuously it will curdle. So take care at this stage. When it thickens switch off the flame add the cardamom powder and fresh cream give it a good mix. Add in the chopped nuts. Reserve some for garnish.
Serves chilled with a dash of cardamom and cinnamon powder. Enjoy this delicious Creamy Eggnog Carrot Kheer.
Labels: Kheer, Pudding, Eggnog, Homemade, Carrot, Sweets & Desserts, Sunday Funday
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  • Eggnog Carrot Kheer from Sneha's Recipe
  • Eggnog Cookie Bars from Karen's Kitchen Stories
  • Eggnog Mini Flans from Mayuri's Jikoni
  • Eggnog White Russian from A Day in the Life on the Farm
  • Family Style Eggnog from Palatable Pastime
  • Homemade Eggnog from Amy's Cooking Adventures
  • Snowy Eggnog Melt-Away Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Winter carrots have started to flood the market. When we were doing our weekly grocery my hubby seen the carrots and said make carrot kheer. It just then clicked why don't I make this with a twist. So used my Eggnog to make this creamy delicious Kheer.Ingredients 2 Cups Grated Winter(Red) Carrots1 Cup + 1½ Cup Whole Milk1 Cup Homemade Eggnog ¼ Cup Granulated Sugar1 Teaspoons Cardamom powder½ Cu...

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    Brown Bread Carrot Cabbage Sandwich#SundayFunday

    There are times when kid's make a fuss over eating veggies. Make a delicious creamy simple veggie sandwich and kid's will enjoy these. Sandwiches are never boring if you make different fillings. In my house we can enjoy sandwich for a light dinner too.
    Ingredients 
    1 Cup Packed Shredded Cabbage
    1 Cup Packed Shredded Carrots
    1 + ½ Cup Herbed Eggless Mayonnaise
    1 Teaspoon Hot Chilly Sauce
    1 Teaspoon Tomato Ketchup or to taste
    Salt to taste
    ¼ Teaspoon Black pepper powder
    Brown Bread slices

    Method
    Shred the cabbage and carrot.

    In a large bowl , mix in the sauce, tomato ketchup, a cup herbed eggless mayonnaise, black pepper powder, mix well to make a smooth sauce. Taste, add salt and if required you can adjust the seasoning accordingly.
    Now add in the sauce to shredded veggies, fold them in the sauce and mix well until they are coated properly. The sandwich spread is ready. 
    Take bread slices and arrange them on a board.On one slice spread the herbed eggless mayonnaise and on the other slice lavishly apply the prepared veggie spread. Cover with mayonnaise spread bread slice. Like wise prepare rest of the sandwiches. Cling warp and refrigerate for at least 2 -3 hours.
    Then when ready to serve take them out from the refrigerator and with a sharp knife cut off the sides of the sandwiches. Cut into shape of your choice.
    Serve & Enjoy!!
    Labels: Sunday Funday, Sandwiches, Carrot, Cabbage, Kids delight, Healthy snacks, Herbed Eggless Mayonnaise, Homemade, Vegetarian  
    Mayuri's Jikoni: Avocado Tomato Sandwich
    Palatable Pastime: Brie and Vegetable Agrodolce Sandwich
    Sneha’s Recipe: Brown Bread Carrot Cabbage Sandwich
    Amy’s Cooking Adventures: Dill Pickle Grilled Cheese
    A Day in the Life on the Farm: Grilled Meatball Sub
    Food Lust People Love: Smoked Salmon Smørrebrød
    Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Whiskey Bacon Butter Bacon, Egg, & Cheese

    There are times when kid's make a fuss over eating veggies. Make a delicious creamy simple veggie sandwich and kid's will enjoy these. Sandwiches are never boring if you make different fillings. In my house we can enjoy sandwich for a light dinner too.Ingredients 1 Cup Packed Shredded Cabbage1 Cup Packed Shredded Carrots1 + ½ Cup Herbed Eggless Mayonnaise1 Teaspoon Hot Chilly Sauce 1 Teaspoo...

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    Keto Coleslaw With Keto Thousand Island Dressing#SundayFunday

    Keto Thousand Island Dressing is perfect over salad or on top of burgers / wraps etc..!  So simple with just a handful of ingredients! Try this dressing, you’ll never purchase a store bought again! This dressing takes just 10 minutes to prepare and is both low carb and delicious! 
    2 Tablespoons of this dressing has 3 grams Carbs. This is a delicious salad made with this dressing.

    Ingredients
    For The Dressing

    1 Cup Mayonnaise
    ¼ Cup Sugar Free Ketchup
    ¼ Cup Sugar free Sweet Pickle - chopped
    ¼ Cup Sugar free Sweet Pickle Juice
    1½ Tablespoon Minced Onion
    1 Large Clove Garlic - minced
    2 Tablespoons Red Bell Pepper , chopped - optional
    1½ Large Hard Boiled Egg - pressed through a fine sieve
    For The Salad
    ½ Medium Head Cabbage
    1 Small Carrot
    ½ Cup Shredded Lettuce
    2 Tablespoons Heaped Keto Thousand Island Dressing
    Salt & Black Pepper to taste

    Method  
    For The Dressing
    Place mayonnaise, ketchup, chopped sugar-free sweet pickle, pickle juice, minced onion, minced garlic, red bell pepper ( I did not add), hard boiled egg in a mixing bowl and mix well to combine.  
    Pace all ingredients in a blender and pulse until the ingredients are smooth. If you want a chunky dressing, then pulse it once or twice only. Store salad dressing in refrigerator and use within 7 days

    For The Salad 
    Mix all ingredients in the bowl and refrigerate for at least 30 minutes so that the flavors infuse. Serve cold.
    Labels: Cole Slaw, Keto, Low Carb, Dressing, Carrot, Cabbage, Lettuce, Salad, Sunday Funday, International Cuisine   

    Keto Thousand Island Dressing is perfect over salad or on top of burgers / wraps etc..!  So simple with just a handful of ingredients! Try this dressing, you’ll never purchase a store bought again! This dressing takes just 10 minutes to prepare and is both low carb and delicious! 2 Tablespoons of this dressing has 3 grams Carbs. This is a delicious salad made with this dressing. IngredientsFor Th...

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    Chilean Cazuela#EatTheWorld

    Chilean Cazuela is Beef Stew, a comfort food and makes a filling one pot dish meal. According to make recipes read online in this stew certain ingredients are is must to make this stew like potatoes, pumpkin, and corn on the cob. This comfort food can be enjoyed any time of year. This chunky, scrumptious, hearty and flavorful dish is a staple in every home in Chile.

    Serves 4 -5
    Ingredients 

    500 Gram Boneless Beef
    2 Tablespoons Olive oil
    1 Onion - roughly chopped
    1 Teaspoon Oregano
    1 Teaspoon Cumin powder
    Salt and Black Pepper to taste
    2 Cloves Garlic - chopped
    1 Medium Tomato - chopperized
    8 Baby Potatoes
    2 Carrots - chopped in big pieces
    1 Red or Green Bell pepper, seeded and cut into quarters
    1 Stalk Celery - chopped
    4 Big Chunks Red Pumpkin
    1 Cup Rice - washed & drained
    5-6 Cup Boiling Water
    2 Ears Corn - each cut into four rounds
    1 Cup Shelled Peas or Green beans - cut into big pieces
    2 Tablespoon Chopped Coriander/Cilantro

    Method
    Cut meat into large pieces. Heat oil in a large pot, add meat and brown well. Add onion, garlic, tomato, oregano, cumin, salt and pepper; stir, and continue cooking over medium heat for five minutes.
    Add potatoes, carrots, bell pepper, celery, pumpkin and rice, add enough boiling water to cover the contents completely. Simmer for ten minutes, stirring occasionally.
    Add corn, peas or green beans and cook for and additional 10 - 15 minutes. Taste and adjust seasonings to taste.
    This warm and comforting dish is delicious.
    This stew also freezes well and taste delicious the next day.
    Labels: Stew, Beef, Chile, Corn, Green Bell Pepper, Red Pumpkin, Baby Potatoes, Carrot, Eat the World, Main course, International Cuisine
    Check out all the wonderful Chilean dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 
    Sneha’s Recipe: Chilean Cazuela 
    A Day in the Life on the Farm: Completos 

    Chilean Cazuela is Beef Stew, a comfort food and makes a filling one pot dish meal. According to make recipes read online in this stew certain ingredients are is must to make this stew like potatoes, pumpkin, and corn on the cob. This comfort food can be enjoyed any time of year. This chunky, scrumptious, hearty and flavorful dish is a staple in every home in Chile. Serves 4 -5 Ingredients 500 Gr...

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