Whey Watermelon Bread#BreadBakers

When I started to knead this bread in the evening at 5pm , I suddenly got a phone call that my husband's aunt, her hubby and daughter are coming for tea. Already in the process of kneading, just mixed the two colors of dough, and the third I just started, I had to knead this properly but couldn't do so. Just packed them in individual containers and refrigerated.

When they left my house at 7.30pm, first cleared my kitchen platform. Got the dough out from the refrigerator, kneaded them till they formed a smooth dough. Then again kept to proof. The final baking was completed by 10pm. Just clicked one pic and wrapped the bread, since I was too tired. The remaining pics I took in the morning. Bread was so soft and moist, loved it, mostly of all my hubby was thrilled to see this soft and beautifully baked bread. Took pics after slicing and shared with his friend's, I was in seventh heaven😃.

Actually this bread, I, wanted to make it naturally colored, but, somehow the homemade gel colors that I, made was not sufficient to get the color that I want, so had to add a drop or two of gel color, hence am not sharing the process of making homemade gel colors. This was so soft and delicious, we slathered it with butter for breakfast and enjoyed.

Ingredients
For the Red Part
200 Grams Bread Flour
60 Ml Single Cream/Fresh Cream
90 Ml Whey
1 Teaspoon Level Salt
1½ Teaspoon Instant Yeast
Red Gel Color
1 Tablespoons Heaped Butter
¼ Cup Black Raisins/Currants
For the White Part
100 Grams Bread Flour
30 Ml Single Cream/Fresh cream
45 Ml Whey
½ Teaspoon Level Salt
¾ Teaspoon Instant Yeast
For the Green Part 
100 Grams Bread Flour
30 ml Single Cream/Fresh cream
45 Ml Whey
½ Teaspoon Level Salt
¾ Teaspoon yeast
Green Gel Color as required
Method
The kneading process for each color is the same. Add color color accordingly to each part of the dough.

In a medium bowl, stir together the cream, whey, yeast, set aside for 5 minutes. Sift the flour and salt.
After 5 minutes add the flour and mix well to form a smooth soft dough. Take this on to oiled work surface and knead the dough for 7 - 10 minutes, till it smooth and soft. 

Add the color accordingly and 

keep each part in individual bowls covered till it doubles in volume.

Take the red part add the currants and mix well, 

flatten it into a rectangle then roll it into a log according to the length of the baking pan. Pinch the seams well.

Then flatten the white dough into a rectangle and place the red dough and cover the red completely with the white part,

pinch the seam very well to seal it completely.

Now flatten the green dough into a rectangle and place the white log dough  

cover it completely with the green part and pinch the seams well.

Place this dough log seam sides down into a well oiled Pullman Loaf Pan measuring 23 cm (9") long and height 10 cm ( 4"). Cover it let it rise till ¾th of the pan. When you are using the Pullman pan do not let the bread proof to the full height of the tin. 

It should be proofed only ¾th leave space for it to rise while baking.

When it nearly start to double in volume preheat the oven at 190°C. When the bread has risen ¾th, place the lid and bake it for 20 - 25, the take the pan out and remove the lid, again bake for another 10 minutes or till when you tap the top it sounds hollow. 

Take this pan on the cooling rack let it rest for 5 minutes then overturn the pan and remove the bread to cool completely.

 Slice  

Enjoy !!
Labels : Bread Bakers, Whey, Breads, Sandwich Bread, Healthy, Watermelon 

#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 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. This month the Bread Bakers are making Griddle Breads, a theme chosen by Kelly Lawson from Passion Kneaded .

 

And don’t forget to check out all the amazing Surprise Inside breads baked by our talented bakers ~ Bread Baker's Event for May 2021 

• Broccoli Bread from A Day in the Life on the Farm
• Cheesy Chicken Stuffed Bread from Making Miracles
• Cinnamon Apple Surprise Bread from Food Lust People Love
• Giraffe Print Bread from Ambrosia
• Leopard Print Milk Bread from Karen's Kitchen Stories
• Paw Print Bread from Passion Kneaded
• Peek-a-boo Panda Bread from Culinary Adventures with Camilla
• Picasso Floral Surprise Loaf from A Messy Kitchen
• Sourdough Coconut Swirl Bread from Zesty South Indian Kitchen
• Swirl Sourdough Whole Wheat Bread (Chocolate, Garlic & Herbs) from Cook with Renu
• Whey Watermelon Bread from Sneha's Recipe

Asparagus With Cheese Sauce#Baking Bloggers

This baked asparagus in cheese is a simple vegetarian starter or side dish that's delicious to enjoy. This is so quick to make, you can also assemble it in advance if you are serving for a party, just before you guest arrive pop this into the oven.. ta da.. a beautiful side dish is ready.

Serves 2

Ingredients
150 Grams Asparagus
2 Tablespoons Butter
2 Tablespoons All Purpose Flour
2 cups Milk
1 Teaspoon English mustard
A splash of Worcestershire sauce
200 Grams Grated Cheddar Cheese,
Salt & Pepper to taste

Method
Preheat oven to 180°C .
Grease an oven proof dish.

Blanch the asparagus in salted water, remove and place in a bowl of ice cold water with ice cubes. When cold, drain and place in the greased dish.Melt butter in a pan, add the flour. Cook, stirring for a few minutes till it turns light brown and the flour is cooked. Don’t brown it too much. Slowly whisk in the milk to form a smooth sauce. Add the mustard and Worcestershire sauce.

Season with salt and pepper and add in a half of the cheese, mix it well and pour over the asparagus. Sprinkle the remaining grated cheddar cheese on top. 

Place the dish in a preheated oven and bake until cheese is golden brown and bubbling, about 10-15 minutes. 

Enjoy this warm.

Labels: Baked, Asparagus, Casserole, Main course, Side Dish, Cheese Sauce, Baking Bloggers, Serves Two, Vegetarian 

Baking Bloggers

Springtime Asparagus

• • • Pancetta and Asparagus Tarts by Karen's Kitchen Stories
    • Asparagus and Ham Quiche by A Day in the Life on the Farm
    • Cheesy Garlic Roasted Asparagus by Making Miracles
    • Goat Cheese Chicken with Asparagus by Palatable Pastime
    • Asparagus and Mushroom Quiche Tart by Sid's Sea Palm Cooking
    • Garlic Browned Butter Parmesan Roasted Asparagus by Food Lust People Love
    • Asparagus With Cheese Sauce by Sneha's Recipe
    • Minty Roasted Asparagus Vegan Pesto by Magical Ingredients

Quick Pork Fried Rice#Eattheworld

Seen this recipe in a newspaper once while travelling by plane. This was so easy and quick to make, so I took a photograph of the recipe, tried it. Its' delicious and makes a complete meal.

Serves 2
Ingredients
1 Tablespoon Dark Soy Sauce
1 Tablespoon Vinegar
1 Teaspoon Corn Flour
½ Teaspoon Level Black pepper powder
3 Tablespoons Oil
1" Piece Ginger- minced
3 Cloves Garlic - minced
200 Grams Boneless Pork - Tenderloin Pork
1 Cup (200 Ml) Basmati Rice
1 + 1 Bay Leaf
Salt to taste
Method

Boil the rice with salt and a bay leaf, till full done yet each grain is separated. Let it cool completely
Cut the pork into 1" cubes- remove the skin and little of the fat. If you remove all of the fat this will become a little dry so keep a thin layer of fat on the meat.

In a pan heat oil and the fat of the pork, ginger garlic sauté, for a minute. Switch off the flame add the pork meat, bay leaf, black pepper powder, soy sauce, vinegar, and cornstarch, a pinch of salt, keep this to marinate for 10 minutes.
Then cook the pork till done.

When the pork is done add the cooled rice and sauté for 2 -3 minutes till the rice is heated. Garnish with chopped scallion greens, coriander and chopped green chillies. 

Serve hot and enjoy
Labels : Pork, Chinese, Fried Rice ,Eat the World, Main course, Asian Cuisine, Serves 2

Check out all the wonderful Chinese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Culinary Adventures with Camilla: Scallion Pancakes 

Pandemonium Noshery: See Ji Tan - Chinese Lion’s Head Meatballs 

Amy’s Cooking Adventures: Homemade Fortune Cookies 

CulturEatz: Easy and Spicy Vegan Mapo Tofu 

Magical Ingredients: Biang Biang Noodles 

Kitchen Frau: Kung Pao Chicken 

Sneha’s Recipe: Quick Pork Fried Rice 

Making Miracles Zucchini Stir Fry 

Sugarlovespices: Authentic Sichuan Mapo Tofu Recipe 

A Day in the Life on the Farm: Lettuce Wraps

Laal Sabzi /Beetroot Sabzi#SundayFunday

This is a quick easy and delicious sabzi, a superfood veggie. I love to eat boiled beetroot.

Ingredients
250 Grams Beetroot - chopped
250 Grams Carrots - chopped
250 Grams Tomatoes
2 Medium Potatoes
1 Teaspoon Sea Salt or to taste
2 Teaspoons Red Chili Powder 
½ Teaspoon Turmeric powder
½ Teaspoon Roasted Cumin powder
1 Small Cinnamon Stick
2 - 3 Cloves
3 Big Cloves Garlic- minced
Coriander Leaves for garnishing
3 Tablespoons Oil

Method

Chop beetroot into small pieces and boil it till half done, then strain.
Cut the potatoes, tomatoes and carrots into small pieces.
Heat oil, add minced garlic cloves and cinnamon, fry for 2 minutes, then add all the vegetables together and fry well. Add the seasonings, and stir fry for a minute or till all the veggies get coated with the spices, add ¼ cup water, mix well. Cover with lid, cook on medium low flame for about 10 minutes or till the veggies are done, stirring after every 2 minutes. Switch off the flame when the veggies are cooked. Garnish with coriander leaves. 

Serve with hot with phulkas or rotis. 
Labels: Beetroot, Potato, Carrot, Sabzi, Main course, Sunday Funday
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. The host of this week's event is Mayuri's Jikoni and the theme is Superfood Beetroot.

• Beet Hummus with Goat Cheese from Amy's Cooking Adventures
• Beet Salad with Goat Cheese from Making Miracles
• Beetroot Vada from Mayuri's Jikoni
• Easy Pickled Beets from Food Lust People Love
• Ginger Beetroot and Celery Juice from Cook with Renu
• Kubbah Selek - Semolina Dumpling and Beet Soup from Pandemonium Noshery
• Laal Sabzi /Beetroot Sabzi from Sneha's Recipe
• Roasted Beet Ricotta Gnocchi with Wilted Beet Greens from Culinary Adventures with Camilla
• Roasted Beet Salad from A Day in the Life on the Farm

SOP Mocktail# Foodieextravaganza

SOP Mocktail! is a Pineapple, Orange, Strawberry Mocktail.
This is a fun drink that the family can enjoy, with all the nutrients and fiber . This is a thick mocktail, I have not strained it, taste awesome and filling. Have this instead of mid time snack and stay healthy. If strawberries are out of season you can omit it and use only strawberry crush. This is cooling summer drink.

Makes 2 Tall Glasses
Ingredients
2 Orange - I used Kinnow - peeled and sectioned
5 Thick Slices Fresh Pineapple - cubed
4 Strawberries - sliced - fresh or frozen
3 Tablespoons Strawberry Crush or Sugar as needed
Ice Cubes as required

Method

Peel the orange and separate the segments.
Remove the pineapple skin and cut in cubes.

Blend the ingredients in a food processor and serve chilled.
Labels: Mocktail, Juices, Strawberry, Orange, Pineapple, Strawberry Crush, Healthy, Foodie Extravaganza Party

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

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 page Foodie 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.

Check out the other #FoodieExtravaganza recipes this month! 

Barbecued Strawberry Chicken From Making Miracles 

Fresas con Crema From A Day in the Life on the Farm 

Korean Strawberry Milk From Tara's Multicultural Table 

Simple Strawberry Vodka From Food Lust People Love 

SOP Mocktail From Sneha's Recipe 

Strawberry Marshmallows From Karen's Kitchen Stories 

Strawberry Shrikand From Magical Ingredients 

Vanilla-Macerated Berry Shortcake From Culinary Adventures with Camilla