I am back with the next Blogging Marathon week. This week, I will post three recipes which can be made for Kid’s birthday parties. Last week, I bought a mozarella cheese pack, and I wanted to use it in the snacks for this week. The first recipe is for calzone. Calzone are yeast breads, usually filled with sweet or meat fillings and are shaped like half moon. There is also fried version of calzone, where the prepared dough is fried instead of baking. Pizza calzone is a variation of calzone usually filled with pizza toppings.
Posts tagged YEAST
If you are a regular reader, you might know that I am part of Bread Bakers group and we bake a bread every month on a theme selected by the host. This month it is Karen of Karen’s Kitchen Stories. And her theme for this month is root vegetables. We can bake any bread using any of the root vegetables like onions, shallots, carrots, ginger, turnips, radishes or potatoes. As I did a potato roll last month, I was looking for some other vegetable to be used. There is one recipe which is so famous among the BM group and it is Korean Onion Bread. Varada posted it first and Srivalli and Pavani also posted it. Even I wanted to try it. I loved Valli’s version of adding coloured bell peppers. And for the cheese, I used paneer instead of mozarella in the original recipe.
Ever since I heard of potato buns, I wanted to bake them and I got a chance when I decided to do a bread theme for September Mega Marathon. But after some days, I had a change of mind and did some other themes for it. I had these rolls baked before changing my mind, so it was in my drafts. And when Pavani, our host for Bread Bakers this month gave the theme as Fall Fruits and Vegetables, she had potatoes included in the list. I at once decided to feature the recipe for the theme.
For the final day of flat bread series, I selected one more Turkish bread. When I was browsing for flat breads, I liked all the Turkish breads I saw and wanted to make three of them this week. But somehow I did rumali roti instead. This bread is mainly available during the month of Ramadan in pastry shops in Turkey. This is served during iftaar. The procedure is quite simple but what distinguishes this bread is the pattern on top of the bread. Finger tips are used to make these patterns.
After the month long Cooking Carnival, I am here on a relaxed regular marathon. Compared to the mega BM, this one is totally stress free as we blog only for three days a week. And to make it more relaxed I have selected only two weeks this month. For the first week, I have selected flat breads as my theme. For the first day, I bring you an interesting recipe from Turkey. Pide ( Pee-day) is a a Turkish oval shaped large flat bread often topped with ground meat and peppers. These are baked in wood fired ovens. Sometimes, a half baked pide is taken out of oven, a cracked egg is added on top and then is baked again until it is completely cooked. These are then sliced into pieces and served. This is the Turkish pizza which is so delicious and is made with different toppings.
For the final day of the bread series, here is one more favourite recipe of our family. My pav buns made with tangzong method (click for recipe) have been quite famous among friends and readers and this version is healthier as I have used whole wheat flour. I also have made whole wheat pav buns with tangzong method (click for recipe), but this recipe is very easy to make. Even a beginner can easily make the pav buns at home. I made this from the same recipe I used to make the whole wheat masala buns (click for recipe) and served them for all my chats which were posted last week.
I came across bialys two years back while browsing for bread recipes and I was so impressed. There is some close connection between me and breads. I want to bake every bread in the world. I know it is impossible, but it is my dream to bake as much as bread I can before I die. Being crazy for breads, I selected bialys as the first recipe in my draft when I decided on the theme. These look so much like bagels but there are so many differences in the way they are shaped to the way they are baked. While bagels have a hole in the middle, these bialys have a depression which is filled with caramelized onions or poppy seeds. While the bagels are boiled and baked, bialys are just baked.
Who loves savoury rolls and that too with whole wheat flour? Then this post is for you. I used coriander, mint, garlic, ginger and fennel seeds to spice up the regular bread rolls and it was amazing. I used garlic cream spread and it tasted out of the world. The idea for these rolls came from my previous Whole Wheat Spicy Rolls (click on the name for recipe) I made for Bread Baker’s challenge. The dough was one of my favourite which turned out so soft and delicious.
This is my final loaf for this week. I love to make different types of sandwich loaves as Sruti loves toasted bread, butter and sugar or jam. When I saw this semolina loaf at Sandhya’s space, I bookmarked it immediately. She had used semolina flour to make the bread, but she also mentioned that chiroti rava works well in the recipe. So for my first attempt, I used chiroti rava but I baked it in my Sunflame Oven and it took too long to bake and the crust was so pale, I didn’t want to post it. This bread has a nice crispy crust just like Artisan loaves but the crumb is so soft and tender. For the next trial I used my Morphy Richards to bake and it tuned out perfect. For the second trial, I didn’t have chiroti rava and so went with my regular rava. I ground it to fine consistency and used it in the recipe. The bread turned out to be on the rustic side. Not very smooth and shiny as Sandhya’s but it tasted delicious with an unique flavour.
Here is the second bread for this week’s cooking carnival. I wanted to have the bread theme for the second week, but as I had to post a bread recipe today for the Bread Baker’s challenge, I shifted the theme for this week and preponed the chat series a week earlier. I have three sandwich loaves and three roll recipes. And some are 100% maida and some are made with 100% whole wheat flour. The gyan of using whole wheat flour for my breads came to me late. I love to use all purpose flour in breads as the resulting texture is awesome. Though I have tried whole wheat breads I haven’t made it a habit of making every bread whole wheat. But this month, I changed it. I baked so many whole wheat breads. In some recipes I loved the earthly taste of the wheat flour and in some, I didn’t like it at all. Especially I feel that wheat flour doesn’t work in sweet breads. Even now, I love flour based breads than the whole wheat ones. But for health reasons, I will try to avoid using all purpose flour. Sruti doesn’t like whole wheat flour and so only me and hubby relished the breads.