For the second day of Pizza series, here is a delicious and easy to make pizza which can be any Indian’s favourite. Topped with pebbles of paneer, this is sure to be a crowd pleaser. Yesterday’s Pizza Margherita was my daughter’s favourite and today’s pizza was my hubby’s. When I made three types of small pizzas on a single day, fortunately each pizza was one of ours favourite. So tomorrow my favourite pizza will take its place here.
Posts tagged CHEESE
I have been so much addicted to making cheese at home. After Haloumi, Feta, Ricotta, Mascarpone and Cream cheese, the next thing on my to do list was Mozzarella. I have lost count of the videos I have watched and blog posts I have read before attempting. During my first attempt, I used the regular packaged milk and it turned out like normal paneer. Though it didn’t go waste, it was not mozzarella.
I have been obsessed with a lots of things during various periods of my life. Once I was so much interested in painting that you can see me any time of the day painting. Then it was fashion designing and embroidery. Then came butter cream decorations on cake, and then blogging, and then came egg less baking and finally I have come to cake decorations with fondant. Along with that I am also obsessed with home made cheeses for a few months now. When I tried egg less baking, I used to end up with so many not so edible cakes and it would be a wastage of all ingredients. But as far as cheese is concerned, even if it was a failure, you will end up with tasty cheese. So for feta cheese, I have done it thrice and only once I got it right. Once I made a lovely cream cheese with my failed attempt at feta. So this is a win win situation. No loss.
The Bread Baker’s Monthly challenge is here again. I have started taking part in this group challenge from last month. Every month, a host decides on a theme and all the members bake a bread according to that theme. This month’s host is Pavani of Cook’s Hide Out, and she chose the theme Breads Made With Summer Bounty. Any fresh vegetable or herbs are included. For us herbs are one of the ingredients which is available any time of the year. So I decide to use fresh coriander leaves in my bread. As the bread can be yeast based or chemically leavened, my choice for this month’s theme was biscuits. Biscuits are like quick breads which use baking powder and baking soda for leavening and uses generous amounts of butter. For the cheese part, I used up my home made feta cheese (recipe coming soon on blog) which turned out far better than the store bought cheese. The biscuits had a nice crispy crust and soft buttery crumb and as there were herbs and cheese they were tasty with out any spread or side dishes.
Do you remember the home made Haloumi Cheese I posted earlier. This what I made with two of the blocks. Haloumi is a cheese very famous in Cyprus and this is used in a variety of dishes including a very simple grilled cheese. This cheese has a high melting point and so it can be grilled easily, so much like our Paneer. I have a salad recipe in line. Will post it later. But today we will see how to grill it. It is the easiest way to serve this cheese.
Do you love cheese? Then these cute cheesy bites will surely tempt you. I saw this recipe while I was searching for Greek dishes. They added so many cheeses in it, but I had only feta and mozzarella at hand. So I tried using both. Last time when I visited Chennai, I bought home a 200 gm bar of Feta cheese. It is quite expensive. So after making two dishes, I was left with 1/2 a cup of crumbled feta which was asking me to use it up. I felt that this recipe is perfect to use up all the left over cheese. Feta is quite salty and so I didn’t use any salt in the recipe. The recipe is quite easy to put together but still I had some problems. But somehow I managed to solve all my problems and create this absolutely delicious crispy crusted soft textured bites. Whether you eat it hot or at room temperature, it tastes amazing. But some may not like the flavour of feta. My hubby is one, so he didn’t like it. Try this only if you are a fan. You will love it.
Update: Ever since I made this recipe, it has been my go to recipe for all cream cheese based dishes. But recently, I tried one more recipe which I can say that is the best I have made till date. it is so creamy and turns out beautiful in all recipes including frostings. If you are keen on making the perfect cream cheese, please take a look at that post also before deciding on which one to make. Here goes the new Cream Cheese Recipe. http://gayathriscookspot.com/2016/11/the-best-homemade-cream-cheese-recipe/. You can also click on the image to take you to the post.
As promised yesterday, here is the recipe for the cheese dip I made to go with the Garlic Bread Sticks. The original recipe from allrecipes had mustard in it. But as I didn’t have it in my pantry, I just skipped it. And when I was reading the reviews, many of the readers who tried this dip ended with a grainy sauce. But some commented that using good quality cheese doesn’t result in grainy sauce. I had a block of cheddar in the fridge and thought of using it in the recipe. But as I read two types of reviews, I didn’t know how my sauce would turn out. After a lot of thinking, I made it and crossed my fingers. My sauce came out so smooth and creamy and absolutely delicious. It is very easy to put together, only it needs a lot of whisking. Using a baloon whisk makes your job easy. And make it just 30 minutes before serving so that you can serve it warm.
After I migrated to own domain, I have been super busy doing changes to my site and I am staying away from baking. It has been a week since I used my oven and I am really feeling guilty. Two months before, I joined a Face Book page known as the Home Bakers Guild. It has been a wonderful experience in that group. And I came across so many talented bakers there. One among them is Subhashini of Fondbites. When I was going through her blog, I stumbled upon an interesting baking group in her blog. It is Bake Along in which a group of enthusiastic bakers bake a recipe every week. I have joined them for the 29th edition. For this month the recipe Subhashini chose is quite simple yet very very addictive. You could never stop with a couple of these home made cheese crackers.
Scones are a type of quick breads which originated in Scotland. Baking soda is the leavening agent used. It can also be called as a pastry as it is somewhat similar to pastry in preparation. Cold butter is rubbed into the flour and buttermilk is used to bring together the dough. Scones are served as breakfast, brunch or with afternoon tea. English scones are round in shape and are similar to the American biscuits. There are so many variation you can make to a scone. Usually they are lightly sweetened and served along with clotted cream, jam or butter. Scones taste best when served warm.