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 |Lemon Calendula Scones

Choco Orange Brownies#BakingBloggers

Brownies are the quickest to make. Not too much of washing to be done. Just one bowl and that's it. Our friends whenever their visit is pre planned they will ask me to bake brownies for them. They love brownies, but, do you know I, am not a brownie fan. I love cakes that too without any icing, like to have them with a cuppa of tea or coffee.

Ingredients
3/4 Cup Butter
150 Grams Dark Chocolate chips - chopped
3 Eggs
1 ½ Cup Caster Sugar - I used Brown Sugar
¼ Teaspoon Vanilla Essence
1 Teaspoon Orange zest
1 Cup All Purpose Flour
1 Teaspoon Baking powder 1 tsp
100 ML Orange juice 

Method

Mix all together in a bowl beat for 3 minutes, pour in a greased 8 x 8 inches square pan, and bake on 180 degrees for 25 minutes. 

Cool, cut it and enjoy.

Labels : Cakes, Orange juice, Brownies, Baking Bloggers, Baked, One Bowl

Baking for a Tea Party
Bacon and Scallion Mini Quiche by Palatable Pastime
Cheesy Grilled Corn Tartlets by Food Lust People Love
Choco Orange Brownies by Sneha's Recipe
Chocolate Coconut Flour Cookies (Gluten Free) by Cook with Renu
Chocolate Orange Shortbread by A Day in the Life on the Farm
Creamsicle Cupcakes by Karen’s Kitchen Stories
Fast and Easy Petit Fours by Our Good Life
Lemon Coconut Squares by Jolene's Recipe Journal
Mickey Birthday Cake Scones by Simply Inspired Meals
Millionaire's Shortbread (Caramel Shortbread) by Caroline's Cooking
Mini Rhubarb Muffins by Home Sweet Homestead
Napolitaines (Mauritian Sandwich Cookies) by Tara's Multicultural Table
Ploughman's Scones with Ham Filling by Sid's Sea Palm Cooking
Raspberry Lemon Macarons by The Redhead Baker
Southern Cheese Spread Tea Party Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Victoria Sponge Cupcakes by Cookaholic Wife

Pickled Gherkins /Dill Pickle#Improv

A wonderful, simple recipe for homemade refrigerator Butter & Pickles. No canning equipment required! Just prepare and refrigerate!

Ingredients 
7 - 8 Baby Cucumbers
1 Cup Water
1 Cup White Vinegar
1 Tablespoon Sea Salt
A Pinch Red Pepper Flakes
2 Big Gloves Garlic
2 Teaspoons Black peppercorns - coarsely ground
2 Teaspoons Yellow Mustard
2 Sprigs Fresh Dill 

Method 

Wash the cucumbers and dry them.
Place cucumber in a jar that just fits them.

 Heat water, vinegar, salt, crushed pepper flakes, garlic, black peppercorns, mustard seed and dill in a pan until salt has dissolved and mixture is simmering. Immediately pour brine over cucumbers. Cover with a lid and see that cucumbers submerged  and there is enough  liquid / brine  at the surface  of the jar . Wait at least 30 minutes before serving (do not drain brine). 

This Pickle can be stored in their brine in a sealed sterilized glass jar in the refrigerator for a month or more.

These are so addictive, sweet and salty - use them in burgers, salads, or with cold meats. Enjoy 

My Notes

You can slice the cucumbers too if you wish. I, make these small quantities and some times sliced them too.

Labels : Pickle, Homemade Pickled Gherkins, Baby Cucumber, White Vinegar, Improv Cooking Challenge, Dill

Improv Cooking Challenge: March 2019
Ingredients: making bread and butter pickles or using them in a recipe.

Bread & Butter Pickle Buttermilk Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Deviled Ham Salad by Cindy's Recipes and Writings
Dill Pickle Soup by Home Sweet Homestead
Spicy Garlic Dill Pickle Dip by Palatable Pastime
Cuban Sliders by Kate's Recipe Box
Pickled Gherkins /Dill Pickle by Sneha's Recipe
Rassolnik - Russian Pickle Soup by Pandemonium Noshery
Dill Pickle Cornbread Muffins with Pickle Butter by Cookaholic Wife
Dill Pickle Compound Butter by A Day in the Life on the Farm

Mango China Grass Pudding / Mango Agar Agar Pudding

Mango agar agar pudding is a quick and esay to make. Agar agar or china grass beautifully sets the pudding so well that you cut slices and serve to your guest. 

This is a pure vegetarian creamy and luscious no bake dessert. Perfect for the summer since the king of fruit is also in season. You can use any variety mango, here I,have used Alphonso mango, my hubby's favorite. 

Ingredients 

1o Grams Flavourless China Grass Strands
A Liter of Milk
6 - 7 Tablespoons Sugar or as per your taste
2 Medium Mangoes - cut in to big pieces
1 Teaspoon Cardamom powder

Method

In a pan cut china grass into small pieces, soak it in 1/4 cup water . Keep this aside for 15 minutes. 

Now boil milk on medium flame add sugar and cardamom powder mix and stir till the sugar melts and it comes to a boil. Take off flame .

Cook the china grass on medium low flame till it melts. Add this to the boiled milk and stir it well. Strain this mixture into a setting/serving bowl, when it is still little warm add mango pieces. 

Let it come to room temperature cling wrap, keep in refrigerator to chill.

When you want to serve overturn it into a plate.

Turn it to right side.

Slice it and enjoy this creamy and luscious no bake dessert.

My Notes

Since the china grass sets at room temp, it does not require refrigeration for setting.  So, add mango pieces when still warm.

Labels : Sweets & Desserts, No Bake Desserts, Vegetarian, Agar Agar powder, Mango

Scrambled Egg Sandwich#Foodieextravaganza

These are so simple, no butter or mayonnaise is used, just a slice of cheese and grill ta ..da a delicious quick breakkie or light dinner meal is ready to be devoured. This is one of favorite meal that I, make on a lazy day.

Since Eggs are an inexpensive source of protein, a versatile ingredient. Use them to make omelets to cakes and cookies or in just anything. " Sunday Ho Ya Monday Roz Khao Ande" , Today is our posting day for Foodie Extravaganza , I am the host our theme is "Egg".

Single Serving
Ingredients
2 Eggs
4 Tablespoons Milk
Salt to taste
A Sprinkle of Black Pepper powder
1 Small Onion - finely diced
1 Small Tomato - remove the seeds , finely diced
1/2 Green Bell Pepper - finely diced
1 Green Chilly - finely chopped
2 Slices of Cheese
4 Slices Bread

Method
Beat eggs, milk, black pepper powder and salt together in a bowl.

Heat a teaspoon of oil or butter small nonstick skillet over medium heat. Cook eggs in hot skillet without stirring until set on the bottom, about 1 1/2 minutes. Flip eggs and cook stirring to get chunks of it until set or about 1 minute more. Remove from heat. Keep aside.

Spread the egg on each piece of toast. 

Place a little of tomato, onion

Green chilly, bell pepper 

Then a slice of cheese. 

Cover with the other slice 

Grill it in a sandwich toaster till done. 

Cut into triangles and enjoy!!

Labels : Egg, Bread Slices, Cheese, Onion, Tomato, Capsicum, Grilled, Healthy, Foodie Extravaganza Party, Sandwiches

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
See all the other recipes for today's Foodie Extravaganza Egg Event

Sneha Datar - Scrambled Egg Sandwich
Sue Lau - Ham and Egg Salad
Karen H Kerr - Bacon and Gruyère Egg Bites (Copycat)
Colleen Delawder - Deviled Eggs with Bacon & Bourbon Glaze
Kelley Meyer - Spinach and Tomato-Egg White Frittata