There’s a good reason when I say that the Gnocchi gods must be smiling upon me. There have been relentless attempts at making a Potato Gnocchi in my kitchen. The compulsive behavior stemmed from a love for a good Gnocchi and numerous rounds of disasters ranging from a magnitude of 7.5 to 9 on the Gnocchi Richter scale. The first time around the potatoes were over cooked. The next time I just decided to mash them with a fork ,didn’t bother with potato ricer (despite having bought one just for the Gnocchi making event) and had a lumpy mess. There were the eggless recipes which fell apart and went straight into the trash can…and the list went on, too dense, undercooked, hard and so and so forth. Continue reading
Dear son’s request for dinner tonite was some cheese Ravioli(store-bought).I haven’t yet tried my hand at making fresh pasta from scratch.One day,some day is what I keep saying.Certainly on my “to try out”list though.I thought a nice garden salad with some black olives would go well with the pasta.Actually I saw a fair amount of the olives and wondered if it was that time of the year again to get down some bread baking.
I love baking this Olive foccacia and its been awhile since I made it.One of the best breads you could possibly eat.This one’s a family favorite.You could always play around with the ingredients and use some variations:
- Sun dried tomatoes and herbs
- Garlic and Rosemary
- Green olives and garlic
I personally love black olives…so Olive foccacia it is.If you do use garlic please be careful with the amount you use and it can make the bread pretty pungent.Olive paste is a good alternative,however fresh olives just gives it a wonderful fresh flavour.
This post is actually dedicated to a very dear friend Rohini.Thanks Ro for sharing this wonderful recipe with me.I remember learning to make a sun-dried foccacia with her many years ago. She now lives in Melbourne with her family and I sure miss our foodie times together.As you follow the recipe you will notice that I”ve used Weetabix in the dough.This is a great addition to this bread as it makes it high in fibre,healthier and wholesome.I like the bread slightly thickish,however you could always make it thinner so it results in a crisper foccacia.
Some Important Tips on baking Olive Foccacia:
- I’ve just used some DCL(brand name) active dry yeast.Please ensure the water is lukewarm.Any hotter than that will kill the yeast.
- Whisk the yeast and the water well.Cover this mixture and let it rest in a warm dark place for at least 15-20 minutes.I usually keep it in my un heated oven.
- You know the yeast has fermented well if you see a thick frothy foam on top of the cup.
- Please use a liberal amount of olive oil while knocking down the dough.This will make the final product soft and light.
KNEADING AND KNOCKING DOWN THE DOUGH:
- This is a very important step.At first the dough had to be kneaded well.Once it has rested for at least an hour.You can add the olives and you literally have to knock down or punch this dough
Happy Bread making dear friends and thanks for reading my post.If if have an interesting ingredient that you would like to add to this foccacia,please do and I’d love to hear about it.I do hope this bread will be baked in your kitchens as well.It’s delish to say the leaast.And I doubt I’m going to have any remaining for dinner tonite…my son’s dipping a slice into some olive oi and devouring it.
With much love from my kitchen to yours…untill Ipost again.
- 200 gm plain flour
- 2 Weetabix biscuits
- 1 cup (lukewarm water)
- 11/2 teaspoon active dry yeast
- 1 teaspoon sugar
- 6 tablespoons Olive oil
- 1/2 cup chopped olives,plus some extra for the topping
- 1 tablespoon dried Oregano
- salt and pepper to taste
- Crush the weetabix biscuits and add it to the flour.
- Add the yeast and sugar to the lukewarm water and whisk well.
- Keep the yeast mix in a warm and dark place for 15 minutes.
- Add 3 tablespoons of olive oil,salt and the yeast to the flour mix.
- The consistency of the dough at this stage will be soggy.
- Knead the dough well.Cover witha damp tea towel and let it rest for about an hour.
- Knock down the dough and add the chopped olives,pepper and dried oregano.
- Add the remaining oil as well.
- Again let this dough rest for about an hour.
- Grease a baking tray and shape the dough into a thickish oblong.
- Add the chopped olives and brush with oil.
- Bake at 180 C for about 25-30 minutes or till the crust is a medium brown.
Mom could you bake a Red velvet cakes was dear sons request last week.Actually he’s been after me to bake one for quite some time.I’ve been trying hard to stay off the sugar fix but the sweet tooth was victorious again.
Mmmm Strawberries…delicious just as they are on warm summer days.I’m reminded of our berry picking visits while we lived in Toronto the past seven years.Warm summer afternoons spent at these strawberry farms.Walking through expansive fields of strawberries…looking for the brightest and the ripest ones to pick.Now I have seen some fields that seem to grow strawberries on our road trips to Fujairah and Oman.Though not sure if they would welcome strawberry pickers.So ofcourse settled for some store-bought ones.
So got down to browsing some recipes for Red Velvet cakes.There were so many versions and all looked great.However they all used Red food colouring which I’m not too fond of.I wanted to skip using the food colouring all together,when my son butted in and said”That batter hardly looks red” I’ve just added a dash and have substituted by using some pureed strawberries instead.
Had decided to bakes these cupcakes rather than the cake…
Quite happy with the results.The strawberries give these cupcakes a lovely colour and add to the moisture as well.Quite surprised at the use of cocoa in this recepie.Now the original cake one calls for the use of vinegar which I’ve omitted.
I’ve used a Philadelphia cream cheese for the frosting.You may use regular butter cream one if you like.Another interesting thought that came to my mind later on was to perhaps cut the cupcake at the top and put in some of the frosting….true Red Velvet Style…but these looked pretty delectable with the frosting and topped with some fresh strawberries as well.
I have adapted this from My recepies.com with the strawberry puree as a substitute for the food colouring…I hope you will give these a try some time.
Thanks for stopping by…Cheers!!!
- 1 1/2 cup All purpose flour
- 1 1/2 tablespoons unsweetened cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup sugar
- 3 tablespoons butter
- 1 large egg
- 1 cup buttermilk
- 1/2 cup strawberries(pureed)
- 1/2 teaspoon Red food colouring
- 1 teaspoon vanilla extract
- Sift all the dry ingredients together.
- In a separate bowl whisk the egg.
- Cream the butter and sugar together till light and fluffy.
- Start by adding the beaten egg,butter mix,buttermilk and lastly the pureed strawberries to the flour.
- Mix well and add the food colouring and the vanilla extract.
- Pour into prepared cupcake trays.
- Bake at 180 C for about 20 minutes.
CREAM CHEESE FROSTING:
- 1 tub(250 gms) Philadelphia light cream cheese
- 3 tablespoons butter
- 5 tablespoons soft butter
- 1 teaspoon vanilla extract
Mix the above well till well incorporated and frost over cupcakes.
Today I got down to baking this moist and gooey Chocolate cake.I’d rather call it “THE ULTIMATE CHOCOLATE DECEDENCE”.The best ever chocolate-y cake ever.Quite an easy one to put together.This one’s actually the celebration cake in our home.Sure enough for very Birthday,Anniversay and now even on Valentines,I land up baking this one.No special day today….just thought to myself…well chocolate needs no occasion right? Also given the fact that everyone in my family is a Chocoholic this one wont last that long.
The icing is a smooth,dark and velvety one.I’ve used dark chocolate(70%) cocoa.Lindt makes a good one for the icing.I’ve used some roughly chopped walnuts over the icing(that’s just me,love walnuts in practically everything) And then dusted it with some icing sugar…
- 9 tablespoons Cocoa powder
- 11/2 cups All Purpose Flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 4 ounces unsalted butter
- 11/2 cups sugar
- 2 eggs
- 1/2 cup coffee(instant)
- 1/2 cup milk
For the icing:
- 1 bar(9 ounces) cooking chocolate(70% cocoa)
- 1/2 cup water
- 3/4 cup unsalted butter(11/2 sticks)
- Preheat the oven to 350F
- Grease two 9″x2″ cake pans and line then with parchment paper.(cut out in circles)
- Sift the cocoa,flour,baking powder and the baking soda into one bowl.
- Beat the sugar and butter together till light and creamy.It should be pale yellow in colour.
- In a separate bowl beat both the eggs together till mixed well.
- Mix the coffee and milk in another bowl.
- Mix the dry ingredients with the butter a little at a time till nice and smooth.
- 8.Add the coffee mixture to the above and lastly add the beaten eggs.
- Divide this batter into the 2 pans and bake for about 25 minutes or till done.
- Melt the chocolate by using the double boiler method.
- Stir occasionally.
- Remove from pan when fully melted.
- Cut the butter into small pieces and whisk it into the melted chocolate.
- Keep whisking this till the mixture is nice and smooth.
- Cool and spread over the cake.
- Sprinkle chopped walnuts
- Dust gently with some icing sugar.
Enjoy browsing through my blog…with love from my kitchen to yours.Look forward to your comments.
I would like to call them Sinful Cinnamon Muffins…They are simply amazing and oh so moist.What I love about them is the
texture which is more like a coffee cake than a muffin.
These are spiced just right.I love the crunchy streusel…especially with the addition of the chopped walnuts that give it that nice crunch.
A good tip would be to add some of the streusel in the middle of the muffin batter as well.Also the addition of honey gives it a
nice gooey texture.
These muffins are quite a hit with my family and I bake them quite often.I enjoyed baking them and hope you will give them a try
- 2 Cups all-purpose flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1/2 cup orange juice
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 eggs
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
In a BOWL stir together 2 cups flour, 3/4 cup white sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. aDD the wet ingredients into the dry, and mix until just blended.
Fill the prepared muffin cups about halfway.
. In a small bowl, mix together brown sugar, cinnamon, the butter,honey nad the mixed nuts to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.
Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted into the crown of a muffin, comes out clean. Cool in the pan, over a wire rack.
CInnamon Streusel topping:
2 tablespoons brown sugar
3 tablespoons honey
2 tablespoons melted butter
11/2 tablespoons ground cinnamon
1/4 teaspoon vanilla
Chopped mixed nuts(walnuts and pecans)
Adapted from: All Recipes