Homemade Hollandaise Sauce#Alphabet Challenge

Making hollandaise sauce is one sauce that I was very apprehensive to make. Every time an opportunity would arise to make it, but, because of fear that I will not succeed, the sauce will curdle and all ingredients will be wasted, always put me off. But, somehow today I took a positive step, today 'am going to make it, since I wanted to enjoy the traditional egg benedict muffin sandwich.

I must have seen around 20 videos on YouTube to see the exact technique of making one of the most difficult mother sauces of the French cuisine. With a positive attitude in mind ventured to make this Hollandaise Sauce. Hip Hip Hurray I succeeded in making it perfectly. My hubby licked his fingers so that nothing is wasted so delicious was this sauce. Made of one egg only, since this sauce cannot be refrigerated and has to be had warm.

The key of perfecting this sauce is the temperature of the water, I made this on a double boiler. The pan for the water and the bowl for making the sauce should such that the pot should not touch the water and temperature of the water should be just warm, not boiling. The flame of the stove should be on sim.

I started making this sauce with cold ingredients, the butter and egg were cold. This sauce has just two ingredients the others are just added according to your taste.

Ingredients
75 Grams Cold Unsalted Butter - cubed
1 Large Egg Yolk
½ Teaspoon Freshly Squeezed Lemon juice
Salt to taste
A Pinch of Cayenne Pepper
¼ Teaspoon Chopped Dill
Method 
In a large sauce pan filling it just a cup of water . Place this on low flame.

In a meantime take a bowl that will exactly fit on top of the pan, but it should be shallow. Do not take a deep bowl or else it will touch the water and the sauce will curdle.

Add the butter into the bowl, one teaspoon normal tap water, a pinch of salt and the lemon juice. Take a whisk in your hand and get ready. As soon as you seen that base of sauce pan bubble start to appear. Place the bowl of butter on top of the pan and start to whisk till the butter start to melt and you can hold the bowl with your other hand, i.e left hand, when you feel that the bowl is getting hot, take the bowl off the pan and whisk it on the kitchen platform whisking continuously,

when the bowl again starts to get a cold, place it again on the sauce pan and start to whisk till the butter is melted and when you dip your finger into the butter it should feel warm, take the bowl from the sauce pan and add the egg yolk and and whisk vigorously to mix it well, when it is well mixed and the mixture is smooth, but has a watery consistency, place bowl back again on the sauce pan seeing that the water is not bubbling. If the water has started to bubble or lots of steam is emitting switch off the flame and take sauce pan on the kitchen platform then place the bowl and continue to whisk till it starts to thicken a little at this stage also you should be able to hold the bowl with your other hand comfortable.

The time you feel the bowl is getting hot, take it off the sauce pan and whisk it on the kitchen platform continuously till it starts to thicken a little. This sauce is not as thick as a mayonnaise.

To check the sauce is done, take a spoon and dip it into the sauce, if the sauce coat the back of spoon it's done.

At this stage taste for salt and lemon juice, I add a dash of lemon juice, cayenne pepper and dill, give it good whisk and it's ready to be served.

Serve this warm!!

This sauce can be enjoyed with poached egg, steamed broccoli or asparagus , eggs benedict, fried fish fillet, I would say this will taste good on anything. It's a finger licking sauce, sad but this sauce cannot be refrigerated or enjoyed cold, it has to be served warm.

Labels: Egg, French Cuisine, Hollandaise Sauce, Butter, Mother Sauce, Sauces, Alphabet Challenge, International Cuisine

Sneha’s Recipe: Homemade Hollandaise Sauce 

Culinary Cam: Halva with Fiori di Sicilia 

Mayuri’s Jikoni: Panna Cotta With Hibiscus Berry Sauce 

A Day in the Life on the Farm: Corned Beef and Cabbage Hash 

Jolene’s Recipe Journal: Spicy Hashbrown Waffles 

Blogghetti: Grilled Hawaiian Ham Skewers 

Palatable Pastime: Batter Fried Halloumi Cheese 

Karen’s Kitchen Stories: Harissa Chicken Sheet Pan Dinner 

Food Lust People Love: Crispy Bacon-wrapped Chicken Hearts 

Magical Ingredients: Hummus Herb paratha 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet Honey Deviled Eggs with Fennel Fronds

Gluten Free Artisan Baguette#BreadBakers

A traditional French baguette is made of flour, water, yeast and salt (check this recipe Here). It's fascinating how these four simple ingredients produce a beautiful baguette. This one is totally a gluten free, vegan crispy, crusty and beautifully colored on the outside, chewy on the inside, with a slather of butter or make a bruschetta and this one makes one of favorite breakfast/snack foods. I have used my own Homemade Gluten Free Bread Flour.

For this bread you do not require a stand mixer take a big bowl add all the ingredients, use a dough whisk and knead the dough. So easy and quick but extremely sticky so do not add more flour. Keep the dough in the same bowl for proofing. Use a bench scraper to bring the dough to form a bowl. 

Makes One Baguette
Ingredients
210 Grams Homemade Gluten Free Bread Flour Blend
¾ Teaspoon Xanthan Gum ( this is in addition to what's already in the blend)
1 Teaspoon Psyllium Husk powder
5 Grams Instant Yeast
½ Teaspoon Pink Himalayan Salt
210 Ml Water
1 Tablespoon Olive oil
½ Tablespoon Honey

Method 

In the bowl add all dry ingredients and whisk using a handheld wire whisk or a Danish dough whisk. Add the honey, olive oil, and water. Knead for 5 minutes to form a sticky dough. Use a bench scrapper to gather the dough into a ball. Cover and place the bowl in a warm, draft-free area and allow it to rise (proof) until doubled in volume. Punch the dough and refrigerate for preferably overnight or for at least 6 hours (refrigeration is a must or else you will not be able to work with the dough). I kept this dough in the refrigerator for 2 days. You can keep this dough refrigerated for up to 6 -7 days.
On the Baking Day

Keep a small bowl of Homemade Bread Flour on hand to sprinkle the dough/or surface with extra flour.
Remove the dough from refrigerator ( do not thaw the dough, work with the cold dough) and dump it out onto well-floured surface. Knead until fairly smooth, adding more flour as necessary and using a bench scrapper to turn and fold the dough, be generous in using the dry flour if the dough is sticky.
Shape into a long baguette, by rolling into a rope shape, tapering it at the ends and pinching on the bottom to seal the edges. Place on parchment paper or a silicone baking mat. 

Place the baguette, covered loosely with plastic wrap, in a warm, draft-free area to rise until visibly puffed and slightly larger, about 1/2 to 1 hour. This time will vary depending on the warmth of your proofing area.

Pre heat the oven to 200°C . Place a shallow baking pan on the bottom rack of the oven. 

When the baguette has increased in size then slash it as shown above with a serrated knife and cut slits in the dough swiftly but uniformly, about ½-¾ inch deep. Dust the top with dry gluten free flour. 
When you place the tray into the oven.
Fill the shallow pan on the lower rack with 3 -4 ice cubes and quickly shut the oven door. Bake it for 30 minutes. After 15 minutes change the sides of the bread pan for even browning to the bread.

When done the baguette will look crusty and done on the outside, but will feel light when picked up. If they feel heavy, they're not done yet. Allow them to bake for another 5-10 minutes and then check again, picking up the loaf with two gloved hands. If they're still feeling heavy, allow them to bake for another 5 minutes and check again. 

Remove from the oven and place on a cooling rack. Allow to cool Completely before cutting (or it will be gummy on the inside).  

Enjoy slathered with butter or jam!!

Bread Bakers 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.

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.

Our theme for this month is Baguette.
Let's take a look at all the other Bakers who have worn their baking hat for you today! 

Labels: Homemade Bread Flour Blend, Gluten free, Vegan, French Cuisine, Baguette, Bread, Bread Bakers  

Bread Bakers 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.

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.

Our theme for this month is Baguette.
Let's take a look at all the other Bakers who have worn their baking hat for you today!

• Chocolate Baguettes from A Messy Kitchen
• Gluten Free Artisan Baguette from Sneha’s Recipe
• No Knead Gluten Free Baguette from Cook with Renu
• Italian Pane Francese from Karen’s Kitchen Stories
• Slow Rise Sourdough Baguette from Food Lust People Love
• Sourdough pane di epi bread from Zesty South Indian Kitchen

Savory Aloo Masala French Toast Rollups #SundayFunday

Desi version of the Savory French Toast Rollups filled with a flavorful potato masala is easy to make, delicious, and perfect for Sunday brunch or an high tea party, or even more so pack these for your kids tiffin.

Ingredients
For filling
1 Large Potato - boiled and mashed
½ Teaspoon Oil
1 Small Onion - finely chopped
1 Green chilly - finely chopped
A Pinch of Turmeric powder
Salt - to taste
A Dash of Black Pepper powder
2 Tablespoons Finely Chopped Coriander Leaves

½ Teaspoon Mustard Seeds
A Sprig Curry Leaves

Other Ingredients
6 Bread slices
2 Eggs
2 Tablespoons Milk
Salt & Black pepper - to taste
2 Tablespoons Finely Chopped Coriander Leaves
Oil for frying as required
Mint Chutney for serving

Method
For the filling

Boil the potatoes, peel them and mash well. Set aside.
Heat oil in a skillet over medium heat, add mustard seeds, when they splutter add the curry leaves, onions and green chilies. Sauté till onions soften and turn translucent. Now add turmeric, salt and pepper, mix well. Add in the mashed potatoes, combine everything well to make sure there are no big lumps. Well well mixed take off flame, mix in the coriander leaves and let the filling cool. 

In a bowl beat the eggs in a shallow plate and keep aside.

To make the rollups

Remove the crust from all the bread slices. 

Roll each slice of bread with a rolling-pin to flatten it. 

Place a tablespoon or more of filling on one end of a slice of bread and roll it up tightly. 

With a pastry brush apply egg on the other end of the bread slice to seal the edges nicely. Place on a large plate or tray, with sealed side down. 

Make all of the rollups the same way. Cover these with a damp cloth and keep aside Now in the remaining egg add, milk, salt, pepper and coriander leaves in a shallow plate. 

Heat oil in a large skillet over medium heat. Dip each rolled up bread slice in the egg mixture and place in skillet, seam side down. Fry on each side for 2-3 minutes or till golden and crisp on medium high flame. Remove to a plate and keep warm. 

Do the frying in batches if you have to, dipping the bread only just before frying them.

Serve hot with Mint Chutney Oh! these are so yum, delicious taste awesome.

My Notes
You can prepare these rollups a day in advance and keep them in an airtight container in the refrigerator. Just before serving remove them out, dip in egg mixture and fry.

If you want to make them without egg. then prepare a slurry of a teaspoon of all purpose flour, 2 tablespoons of corn flour, water, make a thick slurry then add all the seasonings. Stir this mix before coating the rollups in it.

Labels : French Cuisine, Indian Style, Mashed Potatoes, Capsicum, Egg, Vegetarian, Breakfast, Brunch, Kids delight, Bread Slices, Starters, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Sue of https://palatablepastime.com/.

Sunday Funday: That Holiday Feeling!

• Caesar ColeSlaw by A Day in the Life on the Farm/
• Crackled Ginger Cookies by Culinary Adventures with Camilla
• Gingered Shrimp Cups by Sid's Sea Palm Cooking
• Holiday Salad by Making Miracles
• Kohlrabi, Carrot and Spinach Salad by Cook with Renu
• Marmalade Glazed Sweet Potatoes by Food Lust People Love
• Parker House Rolls by Karen's Kitchen Stories
• Savory Aloo Masala French Toast Rollups by Sneha's Recipe
• Turkey and Cranberry Reuben Sandwich by Palatable Pastime

Blueberry & Cream Cheese Croque Cake#BakingBloggers

Today at Baking Bloggers are visiting France. Made this croque-cake.  A Croque Cake is layered with white bread slices ,ham, cheese, etc which can be replaced by different ingredients of your choice, this is also know as a giant croque monsieur.  

Ingredients
4 + 3 Big Slices Bread 

2 + 2 Small Eggs 

30 Grams + 30 Grams Granulated Sugar 

80ML + 80 Ml Soy milk - can use normal milk
¼ Teaspoon + ¼ Teaspoon Vanilla Essence
10 Grams + 10 Grams Butter 

120 Grams Cream cheese - cut into tiny cubes 

100 Grams Fresh Blueberries - I used frozen

Method
Line and the sides and grease 7 Inch loaf pan 

Cut the sides of the bread and keep aside.  The white part cut into into 2 parts length ways or to fit your pan. 

In a big bowl beat the 2 eggs at a time add one part of the sugar, essence, soy milk and butter, give it a good whisk. 

First dip the sides of 4 bread slices 

Arrange the sides of the bread slices in the loaf pan length ways. 

Then place the white part of the bread dip in egg mixture on top of it. 

Now  sprinkle the cubes of cheese and blueberries on top.  

Beat the next part of  2 eggs at a time add the remaining part of the sugar, essence, soy milk and butter,  give it a good whisk. Again dip the sides of  the white bread slices, arrange it on top then dip the white cut part of the bread slice and on top of this  sprinkle the cubes of cheese and blueberries on top. 

Again the bread slices dipped in egg mix and pack this well. Pour any remaining egg mix on top. 

Press lightly and bake it in a preheated oven at 200°C for 25 to 30 minutes or till golden top top and skewer inserted comes out clean.

Lift the paper up on to a cooling rack. 

When cooled, dust it with icing sugar on top (this is optional).

Cut into slices on a cutting board and serve. 

Enjoy this beautiful and delicious Blueberry & Cream Cheese Croque Cake. Have with for breakfast like we did or for evening tea.
Lables : French, France, Baked, Blueberries, Cream Cheese, Egg, Bread Slices, Baking Bloggers, Cakes

August 2020: French Baking 

• Alsatian Bacon and Onion Tart (Tarte Flambée) from Making Miracles
• Blueberry & Cream Cheese Croque Cake from Sneha's Recipe
• Broyé du Poitou (Shortbread from Poitiers) from Tara's Multicultural Table
• Chocolate-Covered Cherry Bon Bon Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Crème Brûlée from Karen's Kitchen Stories
• Easy Cauliflower Gratin from Cook with Renu
• Fraisier - French Strawberry Cake from Veg'n'Bake
• French Breakfast Puffs from A Day in the Life on the Farm
• Gratin aux Courgette from Sid's Sea Palm Cooking
• Pain de Campagne (French Country Bread) from Caroline's Cooking
• Pissaladière - Bacon Onion Anchovy and Olive Tart from Food Lust People Love
• Poulet à la Normande from Culinary Adventures with Camilla