I was introduced to scones by Agatha Christie. When I was reading her novels, about the tea time treats they serve in England, I used to be so interested in them. I just imagined they were such delicious treats, but never imagined that I would be baking them in my kitchen. With internet, the world has become so small and we are trying many of the authentic dishes from around the world. Thanks to the awesome bloggers out there, we are easily getting the recipes without much effort. My blog has so many International recipes and I am really proud that I too am doing my little part in sharing my recipes.
When I was searching for an authentic bread recipe from Sweden, I came across these beautiful cinnamon rolls. The shaping was so unique, I immediately bookmarked that recipe. The dough is really easy to put together and it is flavoured with cardamom. And the filling is made with butter, sugar and cinnamon. When baked, the aroma that filled the house was awesome. And the rolls were so soft and had a perfect texture.
The next Swedish bread I made last week is the saffron bun. I am sure many of you would be familiar with this saffron bun. Saffron is added while kneading the dough and it gives an amazing colour to the final buns. These buns are made for Swedish Christmas time St Lucia feast on December 13th. Made in the shape of S, they are also studded with raisins.
For the second of Blogging Marathon, I chose to do three Swedish dishes. As you know I love bread, and whenever I get a chance to bake bread, I do it. And when I saw the theme Swedish recipes, I chose to do three Swedish breads. Selecting the recipes was tough. There were so many beautiful breads in Swedish cuisine and I had a hard time selecting three from the list. The very first recipe is the crispbread which is most common in Sweden. They are crispy flat breads which can be served with any topping and the Swedish stock it regularly in their pantry. The bread used to be made with a hole in the centre so that they are stocked up on a wooden rod and left out for drying. But nowadays, they are sold as squares with various seed toppings.
This month’s Bread Bakers host Mayuri of Mayuri’s Jikoni wanted us to make pancakes. And it can be a regular one or from any part of the world. When I was browsing through the blogs, I found that there are so many types of pancakes around the world and even our dosas come under the same category. I was looking for easy recipes and as it involves maida, I wanted to make a small batch. I saw the Greek version of pancakes usually served with honey. When I read the recipes, I found there were two recipes for the tiganites. One is like the usual pancake made with flour, milk and eggs but the other one was made with yeast and had no eggs. So I chose to make the yeasted tiganites.
This is one of the easiest sandwich loaf we can make. With just 5 minutes of kneading and directly shaped in to the loaf pan, this is a cross between no knead bread and normal bread. I saw the recipe in King Arthur Flour site and found it very easy to make. I have a loaf pan which is 7 1/2″ * 4″. But usually all the recipes which I read for sandwich loaf uses 8 1/2″ * 4 1/2″ pan. So my loaf always turns out so high and touches the top filament when I place it in the centre rack. So I place my loaf tin in the lower rack and cover the top of the bread with a foil to avoid burning of the top.
So what is a cheese bomb? Small bread dough filled with cheese and baked to perfection. Nothing fancy. When you break open the cute looking bread roll, the molten cheese will ooze out making it a great snack for kids. I am sure kids would love to see the molten cheese. In fact my daughter was so thrilled at the cheese inside the roll. I made it for her after school snack and she just loved it.
When I first selected this theme, all I had in my mind were mug cakes and everything related to baking. But I wanted to break that and make some easy to do meals for those who really want to make a single serve meal. And I also had to cook just for myself last week as hubby was not at all home for lunch and Sruti too the morning breakfast for her lunch also. And because of this theme, I really enjoyed my lunch with variety dishes. When I started blogging, I bought a pack of spaghetti, but no one liked it and I didn’t feel like cooking just for me. So that pack stayed with me for nearly two years and finally went to garbage. And then I stopped buying it. When Sruti watched MasterChef Australia, she saw all those spaghetti dishes and wanted to try them. Guess she is more adventurous now than she was five years back. So I bought another pack of spaghetti. This time, the whole pack was gone in just two months.
Battenberg cake also known as Domino cake, Neapolitan Roll or Church Window cake is made of two sponge cakes, one pink and one yellow, arranged so that it forms a 2*2 checker pattern. Usually apricot jam is used to stick the cakes and marzipan is used to cover the whole cake. The origin of this cake is England and it is said that it was named in honour of the marriage of Princess Victoria, grand daughter of Queen Victoria to Prince Louis of Battenberg. The cake is made with almonds and I have tried my hand at an eggless version earlier. You can read about it here.
This is one recipe which I made long back but never made it to the blog. And for all my readers who love my eggless bakes, I am sorry as this has eggs. I am also planning on an eggless variation of this cake but it will take some time. This is a classic cake which is both tangy and super soft and moist. When Priya brought me some poppy seeds during a meet, I had planned this cake immediately. At that time I was taking orders and was also using eggs in my cakes. So I didn’t have problem baking this. But now I am avoiding eggs completely and so I think there will never be any cakes with eggs in the future. And I also haven’t taken any step wise photos. I had only one photo for this cake and so this is going to be a recipe with just a photo. This cake needs a day before slicing. That helps in intensifying the flavour of lemon. The juice we use to brush the cake adds a nice tang and keeps the cake very moist. So do not cringe on using the juice. If you don’t really want a tangy cake, then go for simple syrup. Boil equal quantities of sugar and water and cool. Use it to brush the cake. The poppy seeds give a nutty texture to the soft cake. The recipe uses cake flour. If you don’t have one, then for every cup of maida/ all purpose flour you use, add one tablespoon of corn flour and mix well. Then use it in the recipe. As it was long back, I have completely forgot the source of the recipe. I have been trying to trace it back to the original recipe but I haven’t yet got the link. Once I get it, will surely update the post with the original link.