Yeasted Croissant#SundayFunday

The Croissant comes out of the oven crispy but soften up as the day goes on, so it’s best to devour them the day you make them. I have already posted a detailed post on the method here. It just that this time I made croissants, the last time I made Petits Pain au Chocolat.

Ingredients  
350 Grams All Purpose Flour 
1¼ Teaspoon Instant Yeast 
½ Cup Water 
½ Teaspoon Milk 
1 Egg 
2 Tablespoon Butter 
1 Teaspoon Lemon Juice 
1 Teaspoon Salt 

For the Lamination
250 Grams Butter

Method

The method of laminating and rolling the dough is same as this recipe.

For making the croissant  

Divide the laminated dough into two parts and while you use one part, keep the other covered in cling wrap and refrigerate it. Roll the dough into a rectangle. Cut the sides to make an even size of 8"x6" rectangle. 

With the help of a knife or a pizza cutter, cut them into smaller equal size triangles. 

Shape them into croissants. 

Place them in a baking tray. Like wise roll the other dough too.

Proof the shaped croissants until they puff up a little. 

Brush them egg wash and bake it in a pre heated oven at to 200°C for 12 - 15 minutes and then reduce the temperature to to 170°C and bake for another 10-12 minutes or until they crispy. 

Cool them in a rack. 

Enjoy with a cuppa of tea.

Labels: Croissant, Yeasted, Breads, Butter, Sunday Funday

Our Host by Culinary Adventures with Camilla (http://culinary-adventures-with-cam.blogspot.com/).  Since January 30th is National Croissant Day, the theme is " Let's share favorite recipes for MAKING croissants or just USING already made croissants".  

• Bean Cassoulet by A Day in the Life on the Farm
• Cheesy Sausage and Croissant Casserole by Making Miracles
• Chocolate Croissants (Pain au Chocolate) by Karen's Kitchen Stories
• Croissants aux Amandes (Almond Croissants) by Food Lust People Love
• Homemade Crescent Rolls by Amy's Cooking Adventures
• Mardi Gras Cream Cheese King Cake Croissants by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Sourdough Croissants by Culinary Adventures with Camilla
• Yeasted Croissant by Sneha's Recipe

Shakshuka#SundayFunday

Shakshouka or Shakshuka is a one dish skillet meal of eggs poached in a sauce of tomatoes, chili peppers, etc.. . The word Shakshuka comes from Arabic, meaning, “a haphazard mixture” or “all mixed up.” This can be had as a main course or even as breakfast with pita or challah bread. This has to be served in the pan that you are making it.

This serves 4 as a sides dish

Serves 2 as a main course
Ingredients
4 Eggs
1 Large Onion – thinly sliced
4 Tomatoes – thinly sliced
2 Green Chillies - finely chopped
Salt to taste
¼ Teaspoon Red Chili Flakes
¼ Teaspoon Black pepper powder
2 Tablespoons Oil 

Method

Heat oil in a pan. Add chopped onions, sauté till the onions are soft and translucent. Now add chopped tomatoes and the green chillies , saute for a minute and then cover with a lid and let it cook till the tomato are soft. 

Add the salt, pepper, chilly flakes. Cook until the tomatoes become mushy. 

Now make a hole on four sides 

Break the eggs one by one on each hole ensure that the yolks don’t break. Sprinkle a dash of salt on each egg, cover the pan and let it cook for 4 - 5 minutes on a low heat. 

Cook till the egg yolks are runny, if you want fully cooked eggs, then keep if for  more time. I wanted the yolks to be runny. Sprinkle some chopped coriander and a bit of pepper on top this is optional. 

It’s ready to serve with bread slices in the same pan it was cooked in. 

Labels: Egg, Middle Eastern, One Dish Meal, Skillet, Sunday Funday, Breakfast, Main course, International Cuisine 

• For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love. Sunday Funday: " One Pot Wonders"
• 
  
• Arroz Caldo from Culinary Adventures with Camilla
• Chicken Pot Pie Stew from Making Miracles
• Indian-spiced Pork Chop Potato Skillet from Food Lust People Love
• Kielbasa and Cabbage Skillet from A Day in the Life on the Farm
• Malaysian-Inspired Chicken and Pork Curry from Palatable Pastime
• Mujaddara from Mayuri's Jikoni
• Shakshuka from Sneha's Recipe
• Sheet Pan Roast Chicken and Potatoes from Karen's Kitchen Stories

Eggless Tutti Fruity Rawa/Semolina Bundt Cake#BundtBakers

This cake is butter/oil/flour free, yet this is so soft, moist and delicious. Try this cake so simple, just 3 steps, no fancy gadget like an electric hand mixer is needed, only hand whisk and a spatula and mix mix, cake is ready to bake. 

For this you require chiroti rawa/fine semolina. If you have the thicker rawa/semolina that we use to make upma then just pulse it once or twice in the mixer jar and it's ready to use.

1 Cup Measurement = 200Ml
Ingredients
1½ Cups Fine Rava/Semolina
½ Cup Fresh Yogurt - I used home set yogurt
½ Cup Fresh Cream/Single Cream
½ Cup Milk
½ Cup Heaped Chopped Tutti Fruity + Cherries
1 Cup Caster Sugar
½ Teaspoon Baking Soda
1 Teaspoon Baking Powder
½ Teaspoon Pineapple Essence
For Garnishing
2 Tablespoons Slivered Pistachios
2 Tablespoons Slivered Almonds
Method

In a bowl add the milk, cream, yogurt, sugar, baking powder, baking soda and mix well. 

It will start to froth, cover it and keep aside for 5 minutes. After 5 minutes this mixture will become frothy. 

Now add the rawa/semolina and mix it well. Again cover and keep it aside for 10 - 12 minutes. 

After 12 minutes the rawa/semolina will absorb most the moisture and swell, the batter will become thick.

Add the essence and chopped tutti frutiy and mix well.

Pour this into a greased 7" bundt pan, tap it on counter to remove any air bubbles, sprinkle silvered almonds and pistachios. 

Bake in a preheated oven at 180°C for 35 - 40 minutes or till a skewer inserted comes out clean. 

Keep it to cool on a wire rack for 15 minutes. Then un mold it 

let it cool completely. 

When it's completely cooled 

then only slice it or else it will crumble since this is a soft and moist cake.

This delicious soft and moist Tutti Fruity Rawa/Semolina Bundt Cake.

Enjoy!!

Labels: Semolina, Rawa, Eggless, No Butter, No Oil, Bundt, Cakes, Tutti Fruity, Cherries, Pistachios, Almonds, Fresh Cream

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page

This month my Bundt Baker we are sharing Bundts baked with nostalgic flavors from our childhoods, our host is Camilla of Culinary Adventures with Camilla , thank you for this wonderful theme. Check out the nostalgic flavors from our childhoods Bundts below:

• All Too Sweet Mini Bundts by Culinary Adventures with Camilla
• Apple Bundt Cake by A Day in the Life on the Farm
• Cookies and Cream Mini Bundts by Food Lust People Love
• Eggless Tutti Fruity Rawa/Semolina Bundt Cake by Sneha's Recipe
• Honey Cake Inspired Bundt Cake by Magical Ingredients
• Monster B'zert Bundt Cake by Making Miracles
• Strawberry Bundt Cake with Marshmallow Cream Filling by Patyco Candybar
• Sweet Potato Bundt with Cream Cheese Glaze by Sweet Sensations

Nepali Style Vegetable Pulao-Pressure Cooker#MultiCookerMonday

This Nepali Style Vegetable Pulao is so easy and quick to make, it taste also delicious. I served this Chicken Legs With Strawberry Balsamic Glaze, Spicy Potato Wedges which made a complete meal.

Serves 3 - 4
Ingredients
2 Cups Basmati Rice
½ Teaspoon Cumin seeds
½ teaspoon Turmeric powder
1 Bay leaf
4 Cloves
2 Black Cardamoms/Badi Elaichi
½" Stick Cinnamon
½ Tablespoon Ginger Garlic paste
4 Green chilies - finely chopped
1 Onion - chopped
1 Tomato - chopped
½ Cup Green Peas
1 Carrot - chopped
Salt to taste
2 - 3 Tablespoon Oil
1 Tablespoon Lemon juice
4 Cups Water

Method 

Wash and soak the basmati rice for 15 minutes.Heat oil in a pressure cooker. Add cumin seeds and let them splutter. Next, add bay leaf, cloves, cinnamon, black cardamom, when they release an aroma add the turmeric powder, ginger garlic paste & minced green chillies and cook for another minute. Then add the onion, sauté till the onion is translucent, add the tomatoes, carrot and peas, sauté for a minute. Drain water from soaked rice and add the rice into the pan. 

Mix everything properly. Add water and salt, bring this to a rolling boil stirring lightly, let it boil on high flame till water comes to the level of the rice, add lemon juice and lightly mix it. Cover with the lid and on high flame take 2 whistles. Let the cooker cool completely. Open the cooker and fluff the rice with a fork lightly. 

Serve, Enjoy!!

Served this with Chicken Legs With Strawberry Balsamic Glaze, Spicy Potato Wedges.

Labels: Vegetable, Rice, Vegan, Gluten free, Pressure Cooker, Green Peas ,Multi Cooker Monday, Main course, Nepal, Asian Cuisine

Multicooker Monday January 2021:
Recipes using Small Kitchen Appliances

• Air Fryer Salmon from Making Miracles
• Air Fryer Taquitos from A Day in the Life on the Farm
• Beef and Mushroom Bourguignon - Instant Pot from Food Lust People Love
• Game Day Crockpot Frozen Chicken Breasts from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Nepali Style Vegetable Pulao-Pressure Cooker from Sneha's Recipe
• Port Braised Short Ribs (Instant Pot) from Karen's Kitchen Stories
• Pumpkin Pie Spiced Vegan Pumpkin and Green Gram Curry from Magical Ingredients
• Southern Style Green Beans (Instant Pot) from Palatable Pastime

Waffles

A perfect crisp breakfast or brunch, this is a simple basic waffle which are homemade from-scratch. They  are ready in less than 30 minutes.

Makes 7, Serves 2
Ingredients
2 Eggs
1 Cup (250ML Cup) All Purpose Flour
1 Tablespoon Heaped Caster Sugar
25 Ml Oil
1 Cup Milk
½ Teaspoon Vanilla Essence
Pinch of Salt
¼ Teaspoon Baking Powder
1 Tablespoon Corn Flour

Method 

Beat eggs and sugar, add milk and vanilla essence. Add in salt, flour, corn flour and baking powder, slowly add oil and beat till smooth. Beat egg whites till stiff, slowly fold in the batter. The batter should be free flowing. Let stand for a while and then heat up the waffle iron. 

When hot, grease the waffle iron plates with butter pour a ladle of batter in the iron (do not spread it once you close the lid it will spread on it own) close and let cook takes around 3 to 4 minutes for the first batch, the rest are done even more quickly. 

They are done, flip the sides and keep it for a minute to get even more crisp. 

Let them cool on wire rack. Grease the waffle iron plates, well, each time you ladle the batter for the next batch of waffles. 

Serve with honey or any sauce or your choice, as a dessert with ice cream.

My hubby had with his favorite Maple syrup. I had with Peri Peri Sauce and maple syrup mixed a classic combo of sweet and spicy.
Labels: Waffles, Egg, Breakfast, Brunch, Healthy,Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Sneha of Sneha's Recipes. Sunday Funday: " Waffles"

Culinary Adventures with Camilla: Chicken and Waffles 

Palatable Pastime: Hash Brown Waffles  
Karen's Kitchen Stories: Liège Style Waffles 
Food Lust People Love: Peanut Butter Banana Waffles
A Day in the Life on the Farm: Pumpkin Waffles 
Making Miracles: Savory Cheesy Herb Waffles  
Cooking With Carlee: Sourdough Waffles 
Sneha's Recipe: Waffles