WHOLEWHEAT GARLIC CIABATTA BREAD #BREADBAKERS

Wholewheat garlic ciabatta bread

The soft and chewy bread version without any improvers or gluten. Yes we buy store bought breads and it is soo soft and yummy than homemade and we'll wonder how it is made why homemade are not like that..... In bakeries they use gluten, bread improver, cp and lot more to make the bread pillowy soft. This version of ciabatta is free from all these chemicals and it can be made with sourdough to get free from yeast also. 

I made this bread so speacial with wheat and garlic dressing and  especially I had photo session with my bread in our mango farm. Really a very good experience I had when I made this bread and in photo session too...........

This post is for #breadbakers hosted by  Karen's Kitchen Stories http://www.karenskitchenstories.com/

 

Recipe source - silviascucina

Ingredients:    

Flour - 3/4 cup

  Wholewheat flour - 3 cups 

 Water- 1/4 cup 

 Milk- 1 cup 

olive oil / butter - 2 tbsp

 Active dry yeast - 1 tbsp

  Salt - 11/2 tsp

  Garlic dressing:  

 Garlic- 3 pods (crushed) 

 Butter- 1 tbsp 

 pepper crushed - 1/2 tsp  

Salt a pinch 

 Coriender leaves - 1 tsp( finely chopped) 

 Herb seasoning - a pinch  

Method:

Heat water in lukewarm add sugar a pinch and sprinkle yeast on top leave aside for 10 mins till it blooms. In a mixer stand add flour, salt  and yeast mixture add in milk and olive oil or butter beat well for 5-10 mins till it rolls non-sticky and pliable. keep aside in an oil greased bowl for 1 hr then knead again slightly and place in a baking tray and keep covered aside for 2 hrs. 

Mix soft butter, pepper powder, salt, coriender leaves, herb seasoning, crushed garlic well and brush them on top and

Preheat oven in 200°c and place the tray in and bake for 35 mins till it gets brown on top.

• Black Garlic Parmesan Sourdough Bread from Magnolia Days
• Buttery Garlic Cheddar Rolls from Kylee Cooks
• Buttery Garlic Knots from Sara's Tasty Buds
• Buttery Garlic Pull Apart Bread from Cook's Hideout
• Caramelized Garlic Chèvre Stuffed Bread from Food Lust People Love
• Cheddar, Garlic and Jalapeno Beer Bread from A Palatable Pastime
• Cheddar Garlic Dinner Rolls from Hezzi-D's Books and Cooks
• Cheese and Garlic Biscuits from A Baker's House
• Cream Cheese Stuffed Garlic Rolls from Herbivore Cucina
• Domino's Style Garlic Bread from Gayathri's Cook Spot
• Easy-Peasy Garlic-ky Mini Rolls from G'Gina's Kitchenette
• Garlic Batard from Hostess at Heart
• Garlic & Gorgonzola Focaccia from Baking in Pyjamas
• Garlic, Herbs and Cheese Bread from La Cocina de Aisha
• Garlic Naan with Green Chiles from Karen's Kitchen Stories
• Garlic Pull Apart Rolls from A Day in the Life on the Farm
• Garlic Sunflower Bread from Passion Kneaded
• Gluten Free & Vegan Garlic Breadsticks from What Smells So Good?
• {Gluten Free} Seeded Black Garlic Flat Bread from Culinary Adventures with Camilla
• Green Garlic Parathas - Flat Bread from Sneha's Recipes
• Herbed Garlic Butter Garland Bread from Ruchik Randhap
• Multi Grain Garlic Naan from Mayuri's Jikoni
• Pissaladière from The Bread She Bakes
• Roasted Garlic Focaccia from Sizzling Tastebuds
• Triple Garlic Knots from Cindy's Recipes and Writings
• Whole Wheat Garlic Ciabatta Bread from Cooking Club

#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.

CHICKEN QUICHE

Chicken Quiche

An awesome open pie with yummy filling is on its way to your kitchens through this to grab you to try a new and diff dish apart from regular curries and rotis.......Me and my kids really love to make it and also love to eat aswell. I assure you and your kids will also love it............................

Ingredients:

pie crust:

2 1/2 cups all-purpose flour

• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) cold unsalted butter, cut into pieces
• 1/4 to 1/2 cup ice water

method:

• Combine flour, salt, and sugar. Add butter mix  until mixture resembles bread crumbs and Sprinkle with  ice water and mix the dough into a rough dough.
• Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour.
• On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough).  trim dough to a 1-inch overhang all around; refrigerate until ready to use.
• Preheat oven to 180 degrees and bake the pie with lentils on top for 10 mins and then bake again without lentils on top for 10 more mins.

Filling:

ingredients:

mushroom/ chicken- ½ cup,chopped

onion- 1, chopped

tomato- 1, chopped

red chilly powder- 1 tsp

garam masala- 1 tsp

salt to taste

milk- 1 cup

eggs- 2 beaten

cheese-½ cup,grated

method:

In a pan add oil saute onion fry well add tomatoes and mushroom/chicken saute well. Add red chilly powder, garam masala and salt saute well till it cooks well and cool.

Mix in eggs and milk and mix well pour the mixture to fill the pie and sprinkle cheese on top and bake at 180 degrees for 30 mins

Note:
You can use any filling for this quiche.

PASTA AND CHEESE BAKE

Pasta and cheese bake

Italian foods are famous worldwide and its most tastiest and easiest food in the world. Only 2-3 ingredients can make a delicious Italian dish. Me and my kids are the lovers of Italian food. We have tasted all kinds of pasta and even homemade too......This recipe is easy to make and soo delicious..........

This post is for #57 blogging marathon week 4 day 3 I love to share this recipe..............

Ingredients:

Pasta- 1 cup, boiled (any kind of pasta I used penne) 

 Mozarella cheese- 1/2 cup, grated 

 White sauce- 1/4 cup  

Egg-2 or boiled vegs to fill in the middle you can use sausages also

Method:

Preheat oven @ 200°c

In a mug arrange boiled pasta to fill the base and in sides keep a cavity in the middle  while arranging. Pour 1- 11/2 tbsp of white sauce to cover pastas all over and fill the cavity with vegs or break an egg or chopped sausages and sprinkle the grated cheese on top. Bake at 200°c for 25 mins and serve hot with garlic bread.

PUMPKIN HAND PIE #BREADBAKERS

Pumpkin hand pie #Breadbakers

I'll die for eating pies anytime.... I tried this time a sweet pie with yummy pumpkins and nuts.........A simple filling and crusty pie yummmmm............This is for bread bakers hosted by Wendy. 

Ingredients:

pie crust:

• 11/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup (1 stick) cold unsalted butter, cut into pieces
• 1/4 cup ice water

method:

• Combine flour, salt, and sugar. Add butter mix  until mixture resembles bread crumbs and Sprinkle with  ice water and mix the dough into a rough dough.
• Fold plastic wrap and refrigerate until firm, at least 1 hour.
• Pumpkin filling:
• pumpkin small cubes- 1/2 cup 
• sugar- 2 tbsp
• chopped nuts- 1 tbsp 
• butter- 1 tsp

In a pan add butter and pumpkin saute well. when it cooks well add sugar and nuts saute till it thickens and allow them to cool.

• On a floured piece of parchment paper, roll the dough flat and cut into rectangled shape fill the stuffing and fold into half .Seal them by piercing them on the sides with fork. Bake in a preheated oven at 180°c for 35 mins.

Let's take a look at the other Fall Flavors being shared today

• Apple Crumb Quick Bread from Food Lust People Love
• Apple Raisin Bread from A Shaggy Dough Story
• Browned Butter Butternut Squash Bread from Sizzling Tastebuds
• Buttermilk Wheat Bread from Magnolia Days
• Eggless Apple Sage Cheddar Scones from Spill the Spices
• Fall Harvest Bread from Hezzi-D's Books and Cooks
• Fig Focaccia from My Catholic Kitchen
• Harvest Grains Bread from Hostess At Heart
• Mr. Potato Bread from What Smells So Good?
• Multigrain Bread With Seeds from Sneha's Recipe
• Pumpkin and Apple Cornmeal Griddle Cakes from A Day in the Life on the Farm
• Pumpkin Bread Bowls from La cocina de Aisha
• Pumpkin Bread Dinner Rolls from Sara's Tasty Buds
• Pumpkin Bread Rolls from SpiceRoots
• Pumpkin Bread Rolls from I Camp in my Kitchen
• Pumpkin Cinnamon Rolls from Recipes, Food and Cooking
• Pumpkin Dinner Rolls from Bread Therapy
• Pumpkin Hand Pie from CookingClub
• Pumpkin, Poppy & Papaya Seeded Breadsticks from G'Gina's Kitchenette
• Pumpkin Raisin Bagels from Cook's Hideout
• Pumpkin Saffron Yeast Biscuits from The Schizo Chef
• Pumpkin Scones from A Baker's House
• Red Grape, Olive & Goat Cheese Schiacciata (Tuscan Focaccia) from Ruchik Randhap
• Sesame Seeded Semolina Bread from Karen's Kitchen Stories
• Sourdough Pumpkin Bread from Passion Kneaded
• Spicy Pumpkin Yeast Bread from Mayuri’s Jikoni

#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.

BAKLAVA #WORLDFOODGUIDE

Baklava #worldfoodguide

Baklava #worldfoodguideBaklava From these records we know that baklava which was well known in every part of the Ottoman empire was consumed more in the mansion houses, ceremonies and the banquets.It can be said that baklava has been elaborated from a simple pastry into a dessert which needed skill in order to please the dignitaries and the rich people. Some researchers like Bert Fragner from Bamberg University claim that the culinary tastes in the Ottoman Empire has been shaped according to the tastes and preferences of the İstanbul high society. It is known that in places and mansion houses to be a master of baklava was a reason for being preferred as a cook and that it was very important that the layer of dough was very thin.Arabian cusine has its unique flavour and variety of dishes. The Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (لبنة) (yoghurt without butterfat). As they wander so did their tastes and favored ingredients. 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser amount, other poultry is used in some regions, and, in coastal areas, fish. Pork is completely prohibited—for Muslim Arabs, it is both a cultural as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it.2. Dairy products: dairy products are widely used, the most of which is yogurt and white cheese. However, butter and cream are also used extensively.3. Herbs and spices: mint and thyme (often in a mix called za'atar) are widely and almost universally used; spices are used much less than the Indian cuisine but the amount and types generally varies from region to region. Some of the included herbs and spices are sesame, saffron, turmeric, garlic, cumin, cinnamon, and sumac. Spice mixtures include baharat.4. Beverages: hot beverages are used more than cold, coffee being on the top of the list, mostly in the Gulf countries, although tea is also served in many Arab countries. In Egypt and Jordan tea is the more important hot beverage than coffee for instance.5. Grains: rice is used for most dishes; wheat is the main source for bread, as well as bulgur and semolina, which are also used extensively.6. Legumes: lentils are widely used as well as fava beans and chick peas (garbanzo beans).7. Vegetables and fruits: this cuisine also favors vegetables such as cucumbers, aubergine (eggplant), courgette (zucchini), okra and onions, and fruits (primarily citrus), are often used as seasonings for entrees. Olives are a large part of the cuisine as well in addition to dates, figs and pomegranate.8. Nuts: almonds, pine nuts, pistachios, and walnuts are often included.9. Greens: parsley and mint are popular as seasonings in many dishes, while spinach and Corchorus (called "molokhia" in Arabic) are used in cooked dishes.10. Dressings and sauces: The most popular dressings include various combinations of olive oil, lemon juice, parsley, and/or garlic, and tahini (sesame paste). Labaneh, thinned yogurt, is often seasoned with mint and onion or garlic, and served as a sauce with various dishes.I am blogging here about Arab cusine for our world food guide. We are organizing an event in that space to join hands with people to explore the culinary world. Bloggers and Non-bloggers can participate in the event. The active participant will get an award named "AWESOME CHEF OF WFG"For further details just logon to our fb group https://www.facebook.com/groups/worldfoodguide/ or our g+ community https://plus.google.com/u/0/communities/101286972637891836002Here comes my recipe for A series- Arabian delicaciesBaklava is the queen of Arabian dessert. Almost all the peoples of the Middle East, Eastern Mediterranean, Balkans, Caucasia; Turks, Arabs, Jews, Greeks, Armenians, Bulgarians introduce baklava as their national dessert. Whether baklava came from ancient Greek or from Byzantine or whether from the nomadic times of Arabs and Turks , it is clear that what we now define as classical baklava had taken its elaborate form during the Ottoman period.The oldest reports about baklava is Topkapı Palace kitchen notebooks from the Fatih period. According to this report baklava was baked in the Palace in 1473. Evilya Çelebi has written that in the middle of the 17th century he as a guest in the mansion house of the esquire of Bitlis has eaten baklava.These are the story of BAKLAVA . Now lets go into the recipe sectionPhyllo dough:Flour- 11/3 cups  water-1/2 cup  oil-2 tbsp vinegar/lemon juice- 1/2 tspIn a large bowl add Oil, Water and Vinegar/lemon juice mix well add the flour in slowly and knead to form a smooth dough. After kneading well cover them with damp cloth and rest them aside for 2 hrs. Meanwhile make the syrup and pistachio filling.Pistachio filling:pistachios- 1/2 cup  sugar- 1/4 cupIn a mortar and pestle add the nuts and sugar grind them till coarse and set aside.Usually they will prepare a honey syrup but I made it with oranges and a dash of honey. Syrup:Sugar- 1 cupwater-1 cuphoney-1 tsporange rind- 1/2 tsporange juice- 1/2 tspcinnamon stick-1/2 inchBoil all together for 10 mins till it forms a thick syrup.To glaze:Clarified butter- 1/4 cupMethod:Take a ball shaped dough out of phyllo dough and roll them into thin sheets dusting with flour. The sheet should be ultra thin then cut them into the shape of the baking dish. Grease the baking dish with clarified butter and then grease the sheet also on one side. place the greased side above on the baking dish and roll out another one, repeat the same to form 4-5 layers of phyllo sheets. You can use more layers also. Spread the pistachio filling to cover  the sheet. Then again arrange the layer of phyllo sheets greased with clarified butter and then spread the filling then do vice versa. End with sheets greased over and then cut them into diamond shape.Preheat oven in 200°c Bake the baklava dish at 200°c for 25 mins and pour the syrup over the baklava still its warm. Leave them for few mins and enjoy your crispy baklava. I assure you that you will melt along with your bakalava when you have your first bite............ 

HERBS,SPINACH AND CHEESE BOUREKAS#BREADBAKERS

Herbs,spinach and cheese Bourekas #breadbakers

bourekas some of you may not hear this name before.....It is nothing but  can be call it simply as a  stuffed bun in different shape. A soft bread rolled with a yummy filling..........Anykind of filling can do.....I made an unusual filling with herbs,spinach and cheese for bourekas,so yummy and tasty bourekas on my plate for breadbakers hosted by pavani.............

recipe source:     

  prep time: 1hrs30mins 

 cooking time:30 mins

Ingredients:

Flour- 21/4 cups 

 Milk- 3/4 cups  

 warm water- needed 

 yeast- 11/2 tsp  

salt-3/4 tsp 

 Butter-2 tbsp 

For filling: 

spinach-1 cup

  cheddar cheese- 1/4 cup 

 mixed herbs- 1 tsp 

 salt to taste

 pepper powder-1/2 tsp 

garam masala-a pinch  

 ginger garlic paste- 1/4 tsp

  cumin seeds-1/2 tsp 

 Butter- 1/2 tsp

Method:

To prove the yeast add warm milk in a bowl and add a pinch of sugar and salt then sprinkle yeast over them and leave them to prove. After it gets froth add them in a stand mixer with hook attachment add remaining ingredients for the dough..knead well with water till it makes a clean bowl and soft, pliable dough. Keep them covered for 1 hr to rise up........

Blanch spinach in hotwater and a pinch of salt then chop them.

In a pan add butter and cumin seeds to splutter add ginger-garlic paste saute till aroma arises. Add in herbs, blanced spinach, salt and pepper powder saute well and set aside to cool. when it cools add grated cheese.

Now  divide the dough into three parts and roll a thin sheet dusted with some flour.Fill the mixture in one sheet and start rolling from one end. When you roll them in half way add another sheet and roll further then add third in middle. Roll them completely and make a round roll. Place them aside for 10 mins and preheat the oven in 200°c meanwhile.place the bourekas in a baking tray. Brush them with butter and bake at 200°c for about 30 mins.........

#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.

Breads using Summer Bounty
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

EGGLESS JOAN"SCAKE/ RAINBOW CAKE

Joan's cake/ Rainbow cake

Every time I make the cakes my heart will jump like a small girl with excitement........ I enjoy a lot when the cake rises up.This cake is a very special cake for me becoz it was on my wishlist for over a year.But I haven't tried it as it needs lots of ingredients.........When swathi from zesty kitchen and julie suggested this recipe for baking partners I decided to try it out.

No Idea which cake I'm taking about  It is a rainbow cake but not a regular one.We have to use fresh fruits and nuts to attain its colour.It is nothing but JOAN"S RAINBOW CAKE....Yummy delicious cake with lots of flavours inside.........You can make it as 2 days plan.First day prepare the cakes and do icing on the next day............

Joan's cake/Rainbow cake

Strawberry cake:

Fresh Strawberry- 1 cup+ sugar-2 tbsp+ water-1/4 cup  

 Heat them well and mash the pulp measure 3/4 cup of strawberry pulp for the cake

flour-1 cup

  baking powder-1 tsp

  powdered sugar-1/2 cup

  flaxseed powder-1 tbsp+3 tbsp water mix well and set aside for 10 mins.when you mix it will be in jelly form.

  butter- 3 1 1/2 tbsp 

   Pink food colour-few drops(I haven't used colour)

Sift the flour and baking powder and set aside.

In a bowl add butter and powdered sugar beat well till foamy add in flaxseed mixture mix well.Now stir in strawberry pulp to mix completely and get a pinkish colour.If you want you can add colour.

Sift the flour and baking powder thrice.

Preheat oven to 180°c

Now fold in the flour to the mixture and mix well till combined without any lumps.Grease a baking tin and pour the mixture into and bake for 35-40 mins according to your oven temp.Cool completely and store in fridge covered with cling flim.

Pista cake

Ingredients:

Pistachios- 3/4 cup 

 milk- 1/4 cups + 2 tbsp   

baking powder-1 tsp 

powdered  sugar-1/2 + 2 tbsp 

 flaxseeds mixture- 3 tbsp(method mentioned above)  

  butter-30 gms 

 pista essence- 1 tsp 

 green food colour- few drops(I din't used)

Method:

Preheat oven to 180°c.

In a bowl beat butter and powdered sugar together till foamy.Add in pista essence,milk,flaxseed mixture,green colour if needed and beat well.Now sift in flour and baking powder into the wet mixture and mix well till combined.Now pour the batter into the greased baking pan and bake at 180°c for 25-30 mins and cool completely. Keep in fridge covering with cling film till use.

Orange cake

Ingredients:

All purpose flour- 11/4 cup 

 Baking powder- 1 tsp 

 Sugar-3/4 cup

  Butter-1/2 cup

  Orange juice-1/2 cup 

 Orange zest-1 tsp 

 Flax seed mixture- 1 tbsp

 Orange essence & colour- 1/2 tsp (optional)

Method:

Cream together butter and sugar add in flaxseed mixture, orange juice,zest, essence & colour combine well. Fold in sifted flour and baking powder mix well. Pour in a greased tray and bake at 180°c for 30 mins. Cool completely.

Fresh cream Icing:

Whipping cream-2 cups  

Icing sugar- 2 tbsp(optional)

Beat chilled cream till stiff peaks form add in icing sugar beat well. refrigerate till use. Put them in a pipping bag with prefered nozzle.

Soaking syrup:

Sugar- 1/4 cup

 water-1/4 cup 

lemon juice-few drops

Make syrup with sugar,water and lemon juice strain and cool them.

Assembling :

On a cake board pipe some cream and place orange cake sprinkle soaking syrup and  pipe cream to spread over the cake. Place pista cake,sprinkle the syrup and spread some icing on it. Then place strawberry cake sprinkle the syrup. spread the cream to cover all the cakes evenly spread with palette knife. This is the crumb coat and keep in fridge till it sets. Now add needed colours to the icing mixture. Pipe them on the cake with your creativity and serve this yummy cake................