Herbed Butterflaps - #BreadBakers

These Guyanese Butterflaps are puffy, buttery rolls that are filled with butter and folded.    These butterflaps take you to heaven when bitten !

I,  started making the butterflaps at 5 am, made them for breakfast for my guest.   They just could not believe that these are homemade.  They got over in a jiffy.   Made these in two batches managed to keep 3 for hubby and me.

Makes 16 to 18 depending on the size
Ingredients

3 Cups All purpose flour
1 Teaspoon Salt
3 Tablespoons Milk Powder
3/4  Cup Warm water
3 Tablespoons Sugar
2.1/4 Teaspoon Rapid Rising Yeast
2 Tablespoons Olive oil
2 Tablespoon Butter
For the spread - mix together
3 Tablespoons Salted Butter
1 Tablespoon Garlic - minced
1 Tablespoon Dill - finely chopped

2 Tablespoons Coriander - finely chopped fine
1 Teaspoon Oregano

1 Teaspoon Thyme

1/2 Teaspoon Black pepper powder

Method
Warm the water, stir in the sugar and yeast and leave covered to bloom for 10-15 minutes till it is frothy.

Mix the flour, salt and milk powder and add the oil. Mix well.
Add the bloomed yeast and mix well with a spatula.

Knead well adding more milk or water only if required. Make it into a ball.  Take this dough on to a work surface and add butter by stretching and folding the dough till  the  butter is incorporated.  Keep stretching and  folding for about ten minutes to get a smooth and elastic dough.

Transfer to a oiled bowl and leave covered to rise for 1 to 1.1/2 hours till the dough doubles in volume. Gently deflate and divide into 16 to 18 equal balls. 

Roll into balls and roll out to small discs.

Spread the herbed butter on each disc.

Fold over and spread herbed butter on the top again.

Fold over to form a triangle.

Transfer to a greased baking tray and leave the butterflaps to rise for 45 minutes.

Preheat the oven at 180C for 15 minutes.Brush very gently with  remaing herbed butter. 

Bake for 15-20 minutes at 180C.

See my gorgeous beauties.

Remove and brush with butter.

Serve hot with a cup of heat. ......Bliss ...ss...!...

Sending these to Bread bakers event for the month theme Breads made with summer bounty. Using the fresh summer fruits or vegetables or herbs from your garden or from the farmers market. Our host is Pavani her blog is : Cook's Hideout http://www.cookshideout.com/. Thank you Pavani for hosting this month's event.

BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this 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.

Labels : Breads, Butterflaps, Guyanese, Bread Bakers, Eggless
Breads using Summer Bounty:
Almond and Carrot Biscuits from Basic N Delicious
Cheddar Mielie Bread with Sun-Dried Tomatoes from Food Lust People Love
Cherry Bread Pudding from Bakers and Best
Eggless Rosemary Garlic Dinner Rolls from Spill the Spices
Garden Herb Focaccia from My Catholic Kitchen
Herb and Cheese Biscuits from Gayathri's Cook Spot
Herb and Cheese Grissini from A Shaggy Dough Story
Herbed Butterflaps from Sneha's Recipe
Herbs, Spinach and Cheese Bourekas from Cooking Club
Jalapeño Summer Squash Quick Bread from Magnolia Days
Mango Kolache from Mayuri's Jikoni
Peach & Blueberry Meringue Pull Apart Bread from Passion Kneaded
Peach Pull-Apart Bread from Recipes, Food and Cooking
Peaches and Cream Bread from Cindy's Recipes and Writings
Pizza Cipolla - Onion Pizza from Karen's Kitchen Stories
Rosemary and Garlic Fougasse from Spice Roots
Rosemary Breadsticks from A Baker's House
Spinach Semolina Bread from The Schizo Chef
Studded Zucchini Yeast Bread from What Smells So Good?
Sundried Tomato Focaccia with Sauteed Summer Veggies & Garden Salad from Sizzling Tastebuds
Tomato, Onion, Parmesan Focaccia from Noshing With The Nolands
Walnut Oat Crumble Courgette Bread from Baking in Pyjamas
Wholewheat Onion, Spinach & Red Pepper Bread from Hostess At Heart
Wholewheat Zucchini Bread from Cook's Hideout
Zucchini Oatmeal Bread from Cali's Cuisine
Zucchini/Jalapeño/Cheese Corn Muffins from A Day in the Life on the Farm

FRUITY PIE - A NO BAKE DESSERT

This dessert I,  made for my family get together and they enjoyed it. The only mistake done was I did not set it in a Springform pan or a removable bottom pan hence cutting the biscuit layer was difficult. The biscuit layer was stuck to the serving bowl (rectangular Pyrex dish) and broke into pieces. Wanted to click pics to show exactly what I mean, since it was on the table and it was being served could not click a pic.

Ingredients
For the base
250 Grams Digestive biscuits - crushed
200 Grams Unsalted Butter - melted

Ingredients for filling
200 Grams Cream Cheese
1/3 Cup Caster sugar
1 Cup Whipped cream
1/2 Cup Vanilla Ice cream
1 Large Can Fruit cocktail
2 Drops Fruit essence
1 packet Raspberry jelly

Method
Line a springform pan/ removable bottom pan with cling film let it ends hang outside the pan so that removing or lifting it is easy.

Crush the  biscuits  in a mixer jar, add the butter just pulse it once or twice and then press it evenly on to the prepared  pan .  Keep it in the refrigerator to set for an hour at least.

Soak the jelly in  3/4 cup water,  place it on low flame and keep stirring it till the sugar dissolves, remove from flame.  Keep aside till it cools.

Drain the juice of fruit cocktail in a sieve ( take only the fruit, see that there is no liquid content or else the pie will be soggy).

Method for filling:
Beat cream cheese with caster sugar, essence till well incorporated.  Fold in whipped cream and ice cream spread mixture on the biscuit base. Top with fruit cocktail.  Then pour the jelly on top of the fruit.   Keep it in the refrigerator overnight to set.   Serve chilled... enjoy !

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels : No Bake Desserts, Mixed Fruits, Sweets & Desserts, Blogging Marathon, Icecream

Trifle Pudding - No Bake Desserts

Trifle is a much-loved Christmas dessert usually made with sponge soaked in sherry or fruit juice and layered with various combinations of fruit, cream or custard.Trifle is a cold dessert made from thick custard, sponge cake, fruits and jelly.These ingredients are arranged in layers and topped with whipped cream or cherries, nuts or chocolate. This is a perfect recipe for a party and can be prepared two or three days in advance. 

The good thing about this trifle is one can make this recipe as per their taste and requirement and it’s so simple to make. If you have lot of work for get together or party then this trifle can be very handy as everything can be put together in less than 20 minutes provided having some cake in hand. Just make the custard, arrange the trifle, keep it in fridge and forget about it until it’s time to serve and wow your family, friends and guests with this delicious and attractive trifle.

How to make Trifle Pudding
Ingredients  
Sponge cake
Vanilla custard Powder
Jelly Orange flavor
Mixed fruits of your choice.
Little sugar syrup or sugar water
A glass container or tall glass for serving individually.

Method
For the custard layer
2 + 1/2 Cups Milk
3 Tablespoons Custard powder
4 Tablespoons Sugar or according to tasteMix custard powder with 1/2 cup of warm milk and make a paste. 

Boil milk and sugar and stir till the sugar dissolves and the milk comes to rolling boil.   Reduce the flame, add the custard paste to the boiling milk slowly stirring continuously. After it becomes a little thick, remove from flame. 

Cool it and keep it in the refrigerator.

For the fruits layer
Pears, apple, mangoes (ripe but firm) or any fruits of your choice but avoid using bananas and oranges, as it makes the trifle soggy. Cut the fruits into small pieces and keep it aside.You can keep apples in a cup of water to which a few drops of lemon juice is added to prevent discoloration.

For the jelly layer
Prepare the jelly as per instructions on the pack. After it cools, set it in a tray and refrigerate it. Do not keep it in the freezer.

How to assemble or serve Trifle 

Now take a wide glass bowl or a tall glass.

Cut the cake horizontally and arrange the bottom layer with pieces of cake and sprinkle sugar syrup on it. Press it well .

Now pour the cold custard on top of it and spread it evenly.

Then spread the chopped fruits.

Then  jelly and cover the fruits layer.

Now sprinkle little custard and arrange the cake pieces.

Now again pour the cold custard on top of it.

Like this repeat the process for 3 layers.Then top it with with fruit.  

Keep it in the refrigerator for 5-6 hours to set (not in the freezer) and enjoy delicious and
yummy Trifle.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels : Blogging Marathon, Fruits, Sweets & Desserts, Trifle Pudding, No Bake Desserts

Musakhan / (Baked Chicken with Onions) / A Palestinian Cuisine

Musakhan (Arabic: مسخّن‎) is a Jordanian and Palestinian dish composed of roasted chicken baked with onions, sumac, spices and fried pine nuts served over taboon bread. It is also known as Muhammar (Arabic: محمر‎). Sakhan is the Arabic word for hot, so musakhan (mu-SA-khan) means something that has been heated.

Musakhan is a dish that is eaten with one's hands. It is usually presented with the chicken on top of the bread, and could be served with soup. It's a meal to be eaten as a special treat, it is especially cooked in villages in north Palestine.

In Mena's Cooking Club, this month we are going to discover a delicious cuisine of Palestine. This dish I, prepared for my family get together and they loved the chicken which was juicy and delicious. This is so easy to make if you marinate it the previous day and pop it in the oven an hour or two before your guest arrive.  Let's go through the ingredients... and make this together.

Ingredients
For the Marination
10 Chicken Drumsticks
1 Tablespoon Cumin powder.
2 Bay leaves
4 Whole Brown Cardamoms
2 Tablespoons Sumac powder
1 Teaspoon Salt
1/2 Teaspoon Black pepper powder
A pinch of Freshly grated Nutmeg
1⁄2 Teaspoon Cinnamon powder
3 Tablespoons Lemon Juice

Other Ingredients
2 Large Onions - finely sliced
1/2  Cup Olive oil
1 Cup Chicken stock

Method

Rinse the chicken pieces and pat dry.

Combine the spices for the marinade and mix with the lemon juice. Rub the marinade  into the chicken well.  Keep aside. 

Fry the onions in oil till light brown in color.  Note the onions should not burn but still be soft.  Add these onions also to the chicken marinade, along with the olive oil and keep in the refrigerator for a day or overnight.

Preheat the oven to 200 degrees. Set the chicken out of the fridge and  let it come to room temperature. 

Then add the chicken stock.  Place the chicken on a baking tray, cover with foil and bake  for 30 minutes.   After 30 minutes remove the foil and turn the sides of the chicken and keep uncovered in the oven for another 15 to 20 minutes,   till the liquid is slightly evaporated and the chicken gets a nice dark brown color.  Remove from the oven and serve hot.

I served this with couscous  salad ( look out for the recipe) and bread .  This was  delicious.    You too try it .... Bon Appétit.

An InLinkz Link-up

Labels : Chicken, Palestine, Baked, Sumac, Mena Cooking Club, Continental Cuisine

Mixed Vegetables - Patiala Style

This is a Tarla Dalal recipe.   Was browsing through her book and found this interesting recipe.  Made  little changes in this recipe and prepared it.  It was delicious and creamy,  without adding a spoon of cream.  This recipe is a keeper.

Ingredients
2 Cups  Mixed vegetables
1 Capsicum - chopped
1 Onion -  finely chopped
1/4 Teaspoon Turmeric powder
2 Green chillies -  finely chopped
1 Cup Milk
1/2 Teaspoon sugar
1/2 Teaspoon Cinnamon powder
1 Teaspoon Ginger - Garlic paste - mixed in little water
1 Tablespoon  Coriander  - finely chopped
3 Tablespoons Ghee

2 Tablespoons Oil
Salt to taste

Method

In mixed veggies I used potato cauliflower, carrots, green peas.
Heat the  oil and ghee  in a pressure pan, fry the onion till light pink.  Add the ginger garlic paste, green chilly and  fry well till oil leaves the sides.  The add all the veggies and fry  on high flame for 5 minutes, stirring continuously.  Then add the turmeric, cinnamon powder,  salt and stir again for a minute.  Add the milk, sugar and give it a quick stir.  Close the pan with the lid and take a whistle on high flame.  Take off flame after a whistle, let the pan cool.  Open and serve garnished with coriander.  Enjoy....

My Notes :

In  the original recipe the veggies were boiled and to thicken the gravy a teaspoon of cornflour was used. 

Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 2.

Labels : Vegetables, CCChallenge, Main course