A Combo Post - Kartoffelbrot - German Potato Bread & Oats Honey Loaf

This is a combo post for Blogging Marathon week two day 3.  Today I have do a post as to what was served for the breads that were baked on day 1 and day 2.

On day 1 I baked a Kartoffelbrot - German Potato Bread , we had it with Apple Sauce.

On day 2  a  Oats Honey Loaf , was baked we had it with
 Almond - ella Chocolate Spread

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#47.

Labels: Breads, Blogging Marathon 

Homemade Apple Sauce

In this Diwali vacation I had been to Himachal Pradesh for a holiday. In Himachal Pradesh one will find variety of apples and roasted ground nuts being sold at every junction and corner.   

Whenever we went sightseeing these two items would be a must in our bag. Here I found the golden apple so sweet and grainy could not resist picking up a few kilos back home. Some went in distribution to neighbours and friends. Still there was basket full remaining. I always wanted to make apple sauce, at last went ahead and prepared them from these apples. So here is the recipe very simple and hassle free.
This recipe is updated on May 14, 2021. For the update version I have ground the cinnamon to powder with a tablespoon of sugar.

Ingredients 

3 - 4 Medium Apples
1 Tablespoon  Sugar - optional
½ Cup Water
½ Teaspoon Cinnamon Powder

Method  

Peel and chop the apple to small pieces. 

In pan place the apples and pour the water, keep it on medium flame, when it comes to a boil cover with a foil and cook it for 20 minutes on slow flame stirring in between till dry.  

When the water dries, switch off the flame taste add if ground cinnamon sugar and stir. Let is cool completely then blend it in a blender. Fill it in a airtight container. Store it in the refrigerator for 2 -3 days. If you want it to last longer store in freezer it will last for months. 

Homemade Apple Sauce is ready. 

This goes well with any bread.  

Labels: Jams & Sauces, Apple, Vegan, Gluten free, Homemade, International Cuisine

Almond - ella Chocolate Spread

Who does not love nutella? I do love it ! Nutella has hazelnuts and this is very expensive to use. I have found an healthy, easy and inexpensive way to make your own Almond - ella at home. I always make small quantity since this takes hardly any time to make. You can have a fresh jar at home very often.

Ingredients

1 Cup Almonds - lightly roasted
1 Tablespoon Oil
1 Cup heaped Dark Chocolate - finely chopped
A pinch of salt
1 Teaspoon cocoa powder - optional
A drop or two of Chocolate essence

Method

Add almonds to food processor or a small mixer jar and process for 10 minutes, scraping down the sides as necessary. At this point the almonds should start to clump together. Continue to process by adding the oil until you reach a liquid like consistency. Melt chocolate in small saucepan over very low heat. Stir consistently until completely melted and smooth. Add chocolate, cocoa powder, essence and salt to almond butter and process again until smooth. Transfer to jar or container and store at room temperature or in fridge. If you store at room temp, simply give the almond butter a stir before you use it. 

I hope you enjoy this homemade almond- ella. I been dipping strawberries, bananas in it and also spreading it on my rotis !  Yum ...m....y.

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM #47.
Labels:  Spreads, Blogging Marathon, Chocolate, Chutneys & Dips

Oats Honey Loaf

This bread recipe was given by Veena of Vegnation for the Blogging Marathon BM#47.

We use to get Honey and Oats Sandwich bread by Britannia , but suddenly they discontinued making it, we missed having that bread. When this recipe was shared by Veena I was very happy that, my desire of not only eating this bread but also baking it was fulfilled. Thanks Veena for this recipe.

Ingredients
3 Cups All purpose flour
3/4 Cup Oats
1 Cup Milk(HOT)
1/4 Cup Luke warm Water
2 ¼ Teaspoon Instant yeast
1 Teaspoon Sugar
1/4 Cup Honey
2 Teaspoon Butter
1 1/2 Teaspoon Salt

Method

Add sugar and yeast to the lukewarm water. Keep it aside for frothing. Add Butter to the hot milk and mix well so that it dissolves.Milk should be hot and not boiling . Now add the flour, oats, salt and mix in by hand. Add the yeast mixture to this and mix again. Now add honey to this milk mixture and mix thoroughly . Add the milk mixture to the flour yeast mixture and start kneading by hand till the forms a dough.

At this stage, take the bread to your kitchen platform and kneaded it for 10 more minutes.

Transfer this to a well oiled bowl, cover with a kitchen towel and let it rest in a warm place for 1 hr for it to double.

Now take out the dough to your kitchen platform and pat it into a rectangle approximately 9*5”.

Preheat the oven to 180C.  Brush the loaf with honey, sprinkle some oats on it and bake it for 30-40 minutes or till the loaf starts to brown and sound hollow on tapping.

Take out the loaf and remove the loaf and transfer the bread on a wire rack to cool. Slice when completely cooled.

Note:The dough will be sticky. Please resist the temptation to add more flour. Continue kneading,will give the best results for lovely bread.

This bread was soft and delicious. We enjoyed this bread.

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#47.

Labels: Breads, Blogging Marathon.

BEER CHICKEN

This  recipe I, found on while surfing the net and have adjusted to our Indian taste using tandoori masala. This recipe I make very often and my daughter and her friend's simply love it. Though this is made with beer you will not get the taste of it in the chicken. The beer makes the chicken soft and moist, though baked then grilled it is still succulent and delicious.

Ingredients
2 Teaspoons Mustard oil
5 Chicken Drumsticks
1/4 Teaspoon freshly ground black pepper
1/2 Cup Beer
1 Teaspoon heaped Tandoori chicken masala
2 Tablespoon Honey
4 Garlic cloves - finely chopped
1 Tablespoon Coriander leaves - chopped
Juice of half a lime
Salt to taste.

Method

Rinse and pat dry your chicken drumsticks and give them a slit ( see pic) and toss them into a ziplock bag.

Combine all the ingredients in a small bowl except the beer. 

Give the marinade mixture a good stir to mix it all together and taste it. Then add salt and seasoning according to your taste. Add the beer and whisk again.

Pour the marinade into the zip lock bag with the chicken. Seal it and massage the marinade into all the pieces of chicken. Let the chicken marinate for at leas couple of hours in the fridge, overnight would be best to let the chicken absorb all the flavors. 

Once the chicken has marinated arrange them on the baking tray.

Bake (make sure to oil the tray so the chicken doesn’t  stick) for 25-30 minutes at 180 degrees, turning over the pieces & basting it with the marinade every 7-8 minutes. Another way to check if the legs are done is to pierce a leg with a sharp knife down to the bone and if the flesh start peeling is it cooked or you’ll need to cook the chicken more. Once cooked just turn on only the grill and grill on maximum for 5 minutes turning the legs every 2 minutes for even browning.  Do not burn them, keep a watch.

Serve them up hot and garnished with some mint leaves and a squeeze of lime.

Sending this to the December Bake a thon event.

Labels: Chicken, Bake a thon

Bake-a-thon 2014

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