Waterford Blaas -Irish Bread Rolls#BreadBakers

Waterford Blaas makes large soft and tender Irish Bread rolls to which yeast is added. Blaas bread is perfect with a slather of butter or makes a delicious sandwich bread rolls.

Makes 6 Rolls
Ingredients
150 Ml+ Luke Warm Water
6 Grams Instant Yeast
6 Grams Sugar
250 Grams Bread flour + extra for dusting the rolls
5 Grams Salt
6 Grams Salted Butter

Method

Place warm water in the bowl of the food processor, add the yeast and the sugar, let is sit covered for 5 minutes or till it foams. Add the flour, salt and butter. Give it a good stir, until combined. Knead this into a smooth and soft dough, add water as the food processor is running if necessary ( water depends on the quality of the flour)
Place the dough into an oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size ( depending on the temperature of the your kitchen/country).
Line a 6" x 8" height 2" baking pan with parchment and dust it liberally with flour.
Remove the dough from the bowl and deflate it. Divide the dough into 6 equal pieces (I used a scale to measure, each weighing 69 grams).

Form each piece into a ball, and then press each ball with the palm of your hand to flatten it into a disk. Place each disk side by side into the pan. Cover the pan with plastic wrap and place it in a warm spot to rise till double in size.

When the Blaas have doubled in size, 

liberally dust them with flour. 

Bake it in a preheat the oven @ 200°C, for 22 to 24 minutes.

Lift the parchment out of the pan and place the Blaas on a wire rack. Using a pastry brush, distribute the flour that is already on the rolls evenly over the tops.

These rolls can be served warm or cooled. Cool completely before storing.

My hubby enjoyed these blaas, 2 with butter and jam for breakfast, remaining I made egg & cheese sandwiches for him. These stay well in the refrigerator for 5 -6 days. Wrap them in a kitchen towel and place them in a zip lock bag. Whenever you want just warm them in a cloth in microwave for 20 seconds, they will come out fresh as ever.

Labels: Bread, Bread Bakers, Irish, Buns

Our host this month is Wendy of A Day in the Life on the Farm and asked the others to join her in sharing Irish Breads in honor of St. Patricks Day which is right around the corner. Let's see what everyone baked up for us today...

• Barmbrack by Magical Ingredients
• Boxty by A Day in the Life on the Farm
• Belfast Baps by Karen’s Kitchen Stories
• Flakey Cheddar Guinness Scones by Food Lust People Love
• Irish Bread Rolls by Sneha’s Recipe
• Irish Soda Farls by Palatable Pastime
• Waterford Blaas by A Messy Kitchen
• Irish Oat Flapjacks by Cook with Renu
• Sourdough Irish Soda Bread by What Smells So Good?

#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.

Pulled Chicken & Celery Sandwiches#SundayFunday

Pulled Chicken & Celery Sandwiches are delicious and filling. A perfect meal to carry for your office lunch or kids school lunch box, serve these as party pleasers. What I love about sandwiches that they are shelf stable for at least 4 -5 day's in the refrigerator. Prepare them in advance and enjoy whenever you are hungry. For this you can use any leftover chicken.

Ingredients
4 - 6 Big Slices White Sandwich Bread
1 Cup Pulled Leftover Chicken
½ Cup Grated Cabbage
1 Carrot- grated
2 Tablespoons Finely Chopped Celery With Leaves
2 Tablespoons Finely Chopped Salad Leaves
1 Tablespoon Chopped Pickled Jalapenos
1 Tablespoon Chopped Pickled Gherkins
1 Tablespoon Sriracha Sauce
½ Cup Mayonnaise
3 Tablespoons Grated Cheese

Butter as required

Method

In a bowl add mayonnaise, cheese, Sriracha sauce mix well to combine, then add in the chopped cabbage, carrot, jalapenos, gherkins , finely chopped celery with leaves, salad leaves , and pulled chicken mix well, Sandwich filling is ready .

Butter both the sides of the bread.

In one slice of bread , place 2 -3 tablespoons of the prepared filling and press to level it well.

Cover it with a another slice of bread. Like wise prepare the rest of the sandwiches and cling wrap them well. Refrigerate it for at least 3 -4 hours.

then trim the sides and cut into small triangles. 

Serve, Enjoy!!
Labels: Chicken, Burger , Cheese, Cabbage, Carrot, Celery, Salad Leaves, Sriracha Sauce, Kids delight, Dinner, Sandwiches, Mayonnaise, Bread Slices

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 our host, is Wendy of A Day in the Life on the Farm.   

• Apple Celery Soup from Mayuri’s Jikoni
• Bacon, Celery, & Pecan Stuffed Celery from Amy’s Cooking Adventures
• Celery and Kale Paratha from Cook with Renu
• Celery Steak from A Day in the Life on the Farm
• Gin and Celery Tonic from Karen’s Kitchen Stories
• Homemade Celery Salt from Food Lust People Love
• Pulled Chicken & Celery Sandwiches  by Sneha's Recipe
• Slow-Roasted Celery from Culinary Adventures with Camilla
• Stir-Fried Shrimp with Chinese Celery from Palatable Pastime

Hunter Beef Roast#SuperClubSaturday

Hunter beef is a method, where in, the meat is cured in curing salts/salt petre (potassium nitrite), this is similar to corned beef. This meat has to be refrigerated for at least 5 days in spices and salt petre to enhance the flavor of the meat.

Once cooked till fork tender, you can cut thin slices or shred the meat, use it as side dish or make sandwiches. It's delicious and aromatic.

Ingredients
1½ Kg Boneless Beef
6 Cloves Garlic
1 Inch Piece Ginger
5 Whole Red Chillies - broken in two paces
½ Cup Fresh Lemon Juice or Juice of 4 - 5 Lemons
2½ - 3 Teaspoons Salt or to taste
3 Tablespoons Jaggery or Brown Sugar 
1½ Tablespoon Salt Petre/Curing Salts
4 Cups Water
To Grind To A Coarse Powder 
1½ Tablespoon Salt Petre/Curing Salt 
1½ Teaspoons Level Cumin seeds 
2 Teaspoons Level Black Peppercorns
2 Teaspoons Level Cloves
4 Sticks ( An Inch Each) Cinnamon

Method

Fork the meat well with lemon juice and then add the paste, press the whole garlic cloves and small piece of ginger into the meat add the red chillies and rub i well into the meat. 

Tie the meat and the red chillies with thread into a nice long log. Keep it for 5 days  or more (maximum a week)in the refrigerator turning the sides every day.  After 5 days add the water and cook when the meat, turning after every 15 minutes check the water and add hot water if necessary. 

When the meat is fork tender, dry up all the water/stock. Cool the meat well then wrap it in a aluminum foil and refrigerate for a day or two. 

Cut it into thin slices or shred it as required and enjoy making sandwiches or as a side dish. 

I cooked this in the pressure cooker for 60 minutes, added only 500Ml water. One whistle on high flame then reduced the flame to low and cooked it for 55 to 60 minutes, depending on the cut of meat.

Labels: Beef, Roast, Pressure Cooker, Side Dish, Super Club Saturday

• Chocolate Chip Brownie Cookies  by Patyco Candybar
• Hunter Beef Roast by Sneha’s Recipe
• Menestra de Lentejas/Ecuadorian Lentil Stew by Magical Ingredients
• Shredded Italian Beef Sandwiches by A Day in the Life on the Farm

Hunter Beef Sandwiches#Foodieextravaganza

These Beef Sandwiches are incredibly delicious and filling. A perfect meal to carry for your office lunch or kids school lunch box. You can cut up beef roast in smaller portions, repackaged it and send this as a gift to your loved ones or carry them for a party. 

For the recipe  the Hunter Beef Roast check the recipe here.

Ingredients
Hunter Beef  - sliced / shredded
Cheese slices - as required
Mayonnaise - as required
Dijon Mustard - as required
Romaine Lettuce - as required
Pickled Radish Slices - as required
Tomato Slices - as required
Butter as required to Toast
Hot Dog Buns/Bread Slices

Method
Slice the Hunter Beef thinly or shred it whatever way you wish. I have made burger's as well as sandwiches with this.

For the shredded Hunter Beef sandwiches 

I, shredded the beef and then buttered the slices , topped it shredded hunter beef and enjoyed.
For the Hot Dog Buns

Applied butter to the hot dog buns then toasted it, slathered it with mayo then Dijon mustard, then placed a lettuce leaf, arranged the hunter beef slices, tomato slices and pickled radish on top, placed a slices of cheese, closed the buns.
Serve and enjoy!! 
Labels: Foodie Extravaganza Party ,Beef, Sandwiches, Burgers, Kids delight, Snacks

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog 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. 

Posting day for #FoodieExtravaganza is always the first Wednesday of the month. This month our theme is in honor of St. Patrick's day. We are posting recipes for ways to use up Leftover Corned Beef. 

• Corned beef and Cabbage Soup by A Day in the Life on the Farm
• Corned Beef Hash with Yukon Gold potatoes and Chilies by Karen's Kitchen Stories
• Hunter Beef Sandwiches by Snehas Recipe
• Palusami - Samoan Stewed Greens by Pandemonium Noshery
• Reuben Mac & Cheese by The Spiffy Cookie
• Reuben Pizza by Palatable Pastime

Fluffy Yummy Banana Pancakes#SundayFunday

These pancakes were really yummy! Perfectly fluffy and delicious, has a perfect amount of banana and sweetness.
I made exactly 6 large pancakes (about the size of a saucer each) and I could only eat about two. You do have to make sure you cook it long enough on the second side when you make them this large.

You can also switch out half of the flour for whole wheat for an extra healthy option. I made these for Sunday Brunch and we loved them.

Ingredients
For The Wet Ingredients
1 Cup Milk
1 Large Egg - lightly beaten
2 Tablespoons Melted Butter - I used salted
1 Teaspoon Vanilla Extract 
For The Dry Ingredients
1½ Cups All Purpose flour
3 Tablespoons Brown Sugar
1 Tablespoon Baking powder
¼ Teaspoon Salt
1 Cup Mashed Bananas
For The Topping
Maple Syrup
Mini Chocolate Chips

Method 
To Make the Batter

In a blender jar, blend together the wet ingredients along with the banana and pulse it 2 or three times.
In a larger bowl, combine the dry ingredients and mix it well. Add the wet ingredients to the dry and fold together gently until just combined (do not over mix the batter).

Heat a nonstick skillet over medium heat. Heat a teaspoon of butter. Add pancake batter ½ cup per pancake in the center (do not spread this batter). Cover with a lid and cook until bubbles form on top when the top is cooked then flip . Cook for another minute or two or until golden brown.

Serve with maple syrup and chocolate chips to your pancake stack. Devour ...Enjoy!!

Labels : Breakfast, Brunch, Pancake, Banana, Sunday Funday, American, International Cuisine, Egg

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: " Pancakes Galore" 

• 5-Ingredient Fluffy Buttermilk Pancakes from Palatable Pastime
• Cinnamon Roll Pancakes from Our Good Life
• Fluffy Yummy Banana Pancakes from Sneha’s Recipe 
• Fluffy Buttermilk Pancakes from Amy's Cooking Adventures
• Hobak Jeon - Korean Zucchini Pancakes from Food Lust People Love
• Mini Vegan Yachaejeon (Korean Pancakes) from Sizzling Tastebuds
• Pearl Millet Pancakes/Chamchamiya from Mayuri’s Jikoni
• Rice Cooker Pancake from A Day in the Life on the Farm
• Sheet Pan Pancakes from Karen’s Kitchen Stories
• Strawberry Japanese Soufflé Pancakes from Culinary Adventures with Camilla