Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts

Basil Flower Mini Bread Rolls#BreadBakers

This month's BreadBakers' theme is Bake Bread With Flowers and our host is Mireille Roc. Thank you for hosting this month's event.
I, have basil plants growing in plenty, one of my plants blooms with basil flower, decide to make the bread with basil flower infused oil. 
These are vegan mini rolls so soft and spongy. 

Makes 10 Mini Rolls 
Ingredients
300 Grams All Purpose Flour
1 Tablespoon Cornflour
1 Teaspoon Instant yeast
1 Teaspoon Sugar
1 Teaspoon Salt
1/4 Cup Basil Flower Olive Oil
Water to knead
To make Basil Flower Infused Oil
Stalks of Basil Flower
Olive Oil as required to keep the flower stalks submerged 

Method

How to make Basil Flower Infused Oil
Wash and dry the basil flower stalks. Place them in a clean and sterilized jar. Pour the olive oil till they are submerged and an inch of oil over the top of the stalks.  
Cover and keep it for a day or two, then use. This oil is 3 months old, its so flavorful and has a beautiful aroma. 

For the Rolls
In a food processor add all the ingredients expect the water and run the processor till all are mix together . Then keep of adding  water till it starts coming together.

Knead to medium soft dough, take it out of the processor and on to a greased work surface take the basil flower olive oil and knead again till it is smooth and soft. Keep this in a oiled bowl and brush a little oil over the dough. Keep it covered in a warm place to rise for 30 minutes ( since its summer here it took 20 minutes).
When the dough has doubled, punch it down and divide it into 10 parts. Roll them into smooth ball and place it in the mould . 
Cover with a damp cloth and let them double in size. In the meantime preheat the oven to 180 degrees.
Brush them with water or soy milk. 
Once they double in size and bake them  until golden brown, about 20 to 22 minutes.
Remove the rolls from the oven, and brush immediately with the basil flower oil. 
After 5 minutes, carefully transfer them to a rack. 
Enjoy them for breakfast or dinner
See how soft and spongy they are..
Labels : Breads, Bread Bakers, Mini Rolls, Vegan, Breakfast, Dinner, Healthy
#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.

Floral Flavored Breads
Karen's Kitchen Stories | Apricot Orange Danish Pastry
Sneha's Recipe | Basil Flower Mini Bread Rolls
Sara's Tasty Buds | Butterfly Pea Flower Buns
Cook with Renu | Eggless Gulkand Muffins
Food Lust People Love | Blossom Tea Honey Buns
A Day in the Life on the Farm |Hibiscus Sweet Bread
The Schizo Chef | Lavender Brown Butter Banana Bread
Palatable Pastime |Parmesan Chive Blossom Scones
All That’s Left are the Crumbs | Raspberry & Elderflower Flower Bread
I Camp in my Kitchen | Rose Petal Jam Rolls
Culinary Adventures with Camilla | Sakura Brioche 
 

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Vegan Garlicky Roasted Asparagus And Potatoes#Fantasticalfood

This is a vegan, soy-free, gluten-free, nut-free recipe that take few minutes to put together.

The potatoes  and the asparagus are  all juicy and crispy. 
 The potatoes crunchy on the outside and  just melt in your mouth.  A perfect brunch or dinner.  

Serves: 1
Ingredients

12 - 15 New Baby Potatoes - halved
150 Grams Asparagus
5 Cloves Garlic - minced
1/2 tsp Paprika powder
1 tbsp rosemary (finely chopped. Sub with sage, or, if using dry herbs, use 2 tsp)
Dash  Black pepper  powder
1/2 Teaspoon Salt or to taste
1 Tablespoon Extra Virgin Olive Oil

Method
Preheat the oven to 200 degrees C. 
In a  plastic bag, mix together the olive oil, red pepper flakes, herbs, black pepper, salt and garlic. Toss  the potatoes in shaking it until the herbs have coated the potatoes. Spread in a single layer on a baking tray . Bake for 20 minutes. 

In the same plastic bag toss the asparagus. Keep this aside till the potatoes are done. 
After 10 minutes take the baking tray out and shake it. Place it back into the oven till done.   

When the potatoes are done take the baking tray from the oven, toss in the asparagus along with the remaining marinade  and give the potatoes a stir with the spatula. Place the baking tray back in the oven and bake another 10 minutes or until asparagus is lightly golden-brown. 
Serve warm.
Labels : Vegetables, Vegetarian, Roasted, Baked, Baby Potatoes, Asparagus, Garlic, Vegan, Gluten free, Nut Free, Soy Free, Brunch, Dinner, Fantastical Food Fight
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Cloverleaf Rolls#BreadBakers

So quickly the months have gone by, 2018 is over and we ushered into a new year 2019. Our Bread Bakers theme for the new year begins with Good Luck Breads, our host is Felice Geoghegan
I, made these  Eggless Cloverleaf Rolls for this event. Cloverleaf rolls are small balls made of three sections and more like a pull-apart bun. These are a real treat and very versatile, can be eaten for dinner or for breakfast with butter and jam.
Makes 12 Rolls
Ingredients 

300 Grams Bread Flour
200 Ml Warm Milk
11 Grams Hefe / Fresh Yeast
2 Teaspoons Sugar
3/4 Teaspoon Salt
2 Tablespoons Oil
50 Ml Water

Method

In a mixing bowl or food processor add the sugar, yeast, milk, when the yeast starts to bubble, add the flour, salt and oil, and run the processor on low speed adding the water a little at a time till it forms into a dough. Now run the food processor on high speed to make a nice soft and smooth dough for about 8 to 10 minutes. 
Shape the dough into a ball and lightly coat with oil place it into a bowl. Cover the bowl with damp cloth and set it at room temperature to double in volume.
Brush a 12 cup muffin tin with oil and keep aside.

When the dough has doubled, punch it down and divide it into 12 parts. Divide each part into three equal-sized pieces and roll each piece into tiny balls. I used the kitchen scale to make equal size balls around 15 to 16 grams each.
Place 3 balls, seam side down, in each muffin cup. Brush them with milk, cover the muffin tin with damp cloth , put it in a warm spot and let the rolls rise till they double in size.
Preheat the oven to 200 degrees.Once they double in size and bake the cloverleaf rolls until golden brown, about 22 to 25 minutes.
Remove the rolls from the oven, and brush immediately with the melted butter. After 5 minutes, carefully transfer them to a rack. 
Serve warm, or at room temperature. 
Enjoy them for breakfast or dinner.
Labels : Breads, Bread Bakers, Cloverleaf Rolls, Eggless, Breakfast, Dinner, Good Luck Breads
#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. This month, the Bread Bakers are making Good Luck Breads, a theme chosen by Felice from All That's Left Are The Crumbs.
Don’t forget to check out all the amazing breads baked by our talented bakers ~

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