Breakfast Pizza Omelette For One#Fantastical Food Fight

This makes a wonderful breakfast! It's like having a flavor of pizza for breakfast with eggs which is gluten free and nutritious. 

A great recipe for when you're in a rush or you're too tired to cook dinner. It's filling and perfect!!
Serves One
Ingredients
2 Eggs
2 Tablespoons Finely Chopped Scallions
2 Tablespoons Capsicum - cut tiny cubes
2 Tablespoons Black Olives slices
1 Long Chicken Sausages - finely chopped
2 Tablespoons Tomato - de seeded and cut into cubes
2 Mushrooms - finely chopped
¾ Teaspoon Red Chilly Flakes
1 Teaspoon Oregano
¼ Cup Milk
¼ Teaspoon Salt
1 Tablespoon Oil
2 Tablespoons Parmesan Cheese

Method

Chop all the vegetables and chicken sausages, keep aside. 

In a large bowl add milk  and all the dry spices, give it a good mix then crack in the eggs and whisk till light and fluffy. 

Heat oil in a pan, put half beaten egg mixture, top evenly with veggies and sausages ,   then pour in the remaining egg mixture add the olives. 

Cover  the pan  for  a minute or two, when half cooked sprinkle Parmesan cheese. 

Cover, cook on low heat for 2 -3  minutes, cook until done. 

 Flip it for a minute only.  

Take it out on to a serving plates.

Serve with herbed butter toast.

Slice it and enjoy with toast.  Sumptuous breakfast!!
Labels :  Egg, Omelette, Pizzas, Olives, Mushroom, Breakfast, Herbed Butter, Dinner, Fantastical Food Fight
This month, event for Fantastical Food Fight is all about omelets.

You are invited to the Inlinkz link party!

Click here to enter

Sprouted Whole Wheat Flour Mini Rolls#BreadBakers

For this month's Bread Bakers Event our Host: Sue asked us to Make any type bread using sprouted flour. Since we do not get Sprouted Wheat Flour, had to sprout the grains at home and then take to the mill to make a fine flour. See the recipe here

 Made these roll with Homemade Sprouted Whole Wheat Flour. These are super soft and have a amazing aroma. So easy to make. 

This dough is a sticky dough difficult to handle hence you have to use a bench scrapper, do no be tempted to add extra flour or else the rolls will turn hard and chewy. Just have patience and keep the this dough to relax for 15 minutes each time to take it to knead. 

This sprouted whole wheat flour dough I keep to proof 3 times. First time when I kneaded the dough it was so sticky, just added 2 tablespoons of bread flour, lifted on a oiled work surface and with a bench scrapper just folded the dough 3 -4 times, then kept it a oiled bowl for 30 minutes. 

After that punched down the dough and again took it on a oiled surface and kneaded it for 10 minutes with a bench scraper by folding it. Again kept it to proof for 30 minutes. After that punched it down in the bowl itself, with a bench scraper again folded it 4 to 5 times and kept for final proofing for 30 - 45 minutes. After it doubled in size divided the dough and made the rolls. 

Ingredients
200 Grams Sprouted Whole Wheat Flour
120 Grams Bread Flour
2 Teaspoons Milk Powder
2 Tablespoons Sugar
½ Teaspoon Salt
30 Grams Salted Butter⅓ Cup Fresh Thick Yogurt
1 Egg - lightly beaten
2/3 Cup Water
1 Teaspoon Rapid Rising Yeast
2 Tablespoons Bread Flour - extra to knead the dough

Method
Sieve the both the flours and milk powder keep aside.

In a bowl add the sieved flours, salt, sugar, yeast , mix it well, then add the lightly beaten egg and yogurt mix well into the flour, add water little at a time and knead it , this dough will be very soft and sticky dough, do get tempted to add more flour. Now add the butter and knead it again well . Take it on to an oiled surface add 2 tablespoons bread flour and keep folding the dough with a bench scrapper, till incorporated.

Keep this in an oiled bowl covered with a cling film for 30 minutes. After 30 minutes take this again on to a oiled surface and again keep folding the dough with the bench scrapper for 10 minutes. Keep this back into the bowl and cover for 30 minutes. 

After 30 minutes again punch down the dough and with the bench scrapper keep folding the dough for 10 minutes. By now the dough with will much better to handle and not so sticky. Keep this again into the bowl and keep it covered till it doubles in volume say about 45 minutes.

After it has doubled take it on to a oiled surface and deflate the dough with dusted hands fold the dough and then flatten it lightly into a round circle, divide the dough into 12 equal pieces. Since I was making it into a square muffin mold my rolls were smaller made 14 . The muffin mold was of 8, made two round and one big bread. 

Dusted each roll in bread flour place them in the muffin mold.

Slashed them with a blade, covered it with a damp cloth and kept to double in volume for 20 minutes.

Baked them in a preheated oven at 180°C / 356°F for 18 to 20 minutes. 

When they are out of the oven brush it oil or butter and let them cool on a wire rack. 

Slice butter and enjoy

Lables: Bread, Mini Roll, Sprouts, Whole Wheat Flour, Bread Bakers  

• Bread Bakers January 2020
• Sprouted Flours
• Artisan Sprouted Spelt Boule from Food Lust People Love
• Seeded Sprouted Wheat Loaf from A Messy Kitchen
• Sprouted Wheat Flour No Knead Bread from Cook with Renu
• Sprouted Wheat Green Chile Pretzel Braid from Amandie Bakes
• Sprouted Wheat Pain de Mie Sandwich Bread from Karen's Kitchen Stories
• Sprouted Wheat Waffles from A Day in the Life on the Farm
• Sprouted Whole Wheat Flour Mini Rolls from Sneha's Recipe

#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 of our 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.

Apple Bread Rolls#BakingBloggers

Sue our host and brain child of Baking Blogger asked us to  "Start the year 2020 off with some sweet rolls". 

One Apple will make 6  Rolls with the remaining dough I made a large bowl shaped bread. 

These rolls are so soft , fluffy and delightful to look at that my guest couldn't take their eye's off it. 

For the Apple Filling 

1 Medium Apple
2 Tablespoons Caster Sugar 

1 Teaspoon Butter 

¼ Teaspoon Cinnamon powder
1 Teaspoon All Purpose Flour 

For the Bread Dough 

250 Grams Bread Flour 

2 Tablespoons Heaped Caster Sugar
½ Teaspoon Level Salt
1 Egg - lightly beaten
100 Ml Milk 

15 Grams Fresh Yeast

25 Grams Butter
Water - as required to knead the dough

For the Garnishing 

Cinnamon Sticks as required
Pumpkin seeds as required

Method

Slice the apple and dice then into tiny cubes.

In a pan add the sugar , butter, on medium heat cook till the sugar caramelizes. Then add the apple , flour and cook till the apple softens. Do not over cook they should be just soft. Add the cinnamon and take it off flame. Keep aside to cool

For the Bread Dough
For the Sponge
In a bowl add the milk, sugar, 3 tablespoons flour and yeast, mix well and keep aside till it froths/bubbles for about 20 minutes.
For the  Dough

In a food processor add flour,lightly beaten egg and all of the sponge mix , knead this to a dough, if kneaded then add a tablespoon of water till you get a soft and sticky dough. Now add the butter,  again knead till the butter is incorporated. This dough is a sticky dough, so do not be tempted to add more flour. Take the out on to a work surface and knead for about 5 to 8 minutes till the dough does not stick to your hands, it should be soft and smooth. Keep this in a oiled bowl till it doubles in volume.

As the dough is kept aside to rise, let's prepare our tray to make the rolls. 

Brush small tart molds with butter and then dust it with flour and arrange them in the baking tray. 

Make small stems with cinnamon sticks.  Keep these aside.

Then deflate the dough and divide into 10 small balls. Roll each into a smooth ball, cover keep them to rest for 15 minutes. 

After 15 minutes flatten each ball with just a sprinkle of flour, into a circle  

Place a heaped teaspoon of apple filling in the center. Bring the ends to together to form bag, pinch the ends well then again lightly roll it into a ball. 

Place each into the prepared tart molds. 

Take a toothpick and make a hole in the center lightly, 

Insert a cinnamon stick, then light apply water to one side and place a pumpkin seed. Keep them covered till they double in volume. 

Bake in a preheated oven at 170°C / 340°F for 15 to 18 minutes.

When they are out of oven brush them with butter and take them out of the molds and let them cool on a wire rack for 15 minutes. 

Slice and enjoy.  

Served these for a Hi Tea Party. These were simply delicious.
My Notes

If you are using instant yeast then add 1¼ teaspoon. 

Use green pumpkin seeds, they make these look even more delightful, could not find them in my pantry shelf, used the white ones.

Lables :  Apple, Sweet Rolls, Bread, Baking Bloggers, Stuffed Bread, Yeasted, Hi Tea  

Baking Bloggers January 2020, Sweet Rolls

• Apple Bread Rolls from Sneha's Recipes
• Buchteln - German Sweet Rolls from Veggies First Then Dessert
• Cherry Sweet Rolls from Palatable Pastime
• Cottage Country Style Chelsea Buns from Making Miracles
• Fastelavnsboller + Some Danish Culinary History from Culinary Adventures with Camilla
• Hawaiian Sweet Rolls from A Day in the Life on the Farm
• Orange Sweet Rolls from Cookaholic Wife
• Overnight Apple Cinnamon Breakfast Rolls from Cook with Renu
• Pan de Mallorca from Caroline's Cooking
• Portuguese-Style Sweet Potato Rolls from Karen's Kitchen Stories
• Sticky Buns from Sid's Sea Palm Cooking
• Voisilmäpulla (Finnish Butter Eye Buns) from Tara's Multicultural Table

How To Sprout Whole Wheat Grains / Berries At Home

Sprouted grains, like wheat berries and rice, are super simple, don’t require any major equipment.

You can sprout any kind of whole grains, the important thing is that the grain be whole grains. They should not be hulled, husked, pearled, rolled, flaked, or otherwise altered.

Ingredients1 Kg Whole Wheat Grains
Water
A Muslin or Fine Mesh Cloth

Method 

Wash the grains well then soak it in water for a two days, changing the water every 5 -6 hours. Keep them open ..i.e. without a lid.

After two days place the grains in a fine muslin cloth ,I used a big fine duppatta to hold all the grains. Place the grains in the cloth and tie a loose knot, wash them in running water for a few minutes. Then place the cloth it in a colander , keep this in a dark place or in the corner of your kitchen counter. Wash this under running water every 6 hours so the grain are moist and not dried out. 

After a day or two you will find that the grain have began to sprout. Let them sprout till you fine nice long sprouts. 

Wash the grain properly and spread on a dry cloth or a big tray and keep them in the sun to dry. After they are nearly dry.  It took around 5 days to dry, since I get only the morning sun in my balcony. After 5 days I kept them in oven at 100°C in the for about 4 hours.  Again spread them , and keep them to dry till fully dried. 

These are the fully dried sprouted grains.

After 7 days, I took it to the grinding mill to grind it into fine flour. 

Sprouted grain flour has a slightly sweet taste. Use them to make breads, flat bread for any baked goods. They are excellent. I made Sprouted Whole Wheat Rolls with this flour.

Lables : Sprouts, Whole Wheat, Homemade