Strawberry, Thyme and Caramel Brioche Sticky Buns

Strawberry Still

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Hello my dear wonderful readers!

Is it Thursday already???? Some times I cannot believe how the days go by. My little monkey a.k.a my son πŸ™‚ is also growing up so fast. Let me tell you why I say that. My little boy has a cold and till yesterday what comes so easily to us, was the hardest thing for him. What is that one thing that we often do when we have a cold? we blow our nose! But my little 2 year had no clue how to blow his nose. All he would do is a “kaaaarrkkkkkkkk” sound into a tissue if I ask him blow his nose. Yesterday some how, I asked him to do the same and guess what?? it worked!!! He actually blew his nose!! Now I know you are thinking OMG what is this woman talking about! So here is something, parenting is such a roller coaster, that every single minute you learn and you grow. You do not have to be a parent to a human, it could be a cute little pup or cat or any animal you want to appreciate what i am saying. When they are tiny they are so fragile that once they start showing signs of growing up, every step calls for a celebration. At least I do. Your child is a celebration of your life. The joys I have found as a mum are unparalleled and can never be forgotten.

Now coming back to this recipe. It was actually a test recipe but given that I made quite a few yesterday and only 4 remain, I think it would be apt to share the recipe with you all. So I asked my dear husband to buy some fresh thyme for a dinner I was making and he got this huge packet of thyme so needless to say, you might see a lot of “Thyme” based recipes coming your way πŸ™‚

Strawberries and thyme are a match made in heaven. So if you wanna make a fun snack with fresh strawberry jam or even store bought organic jam then this is just the one. When I was a little girl my mum would always make me have a jam sandwich and a tall glass of milk on the table just before I went out to play. This recipe reminds me so much of those days.

The bread is not just any bread. It is the most fluffiest, softest, tastiest bread ever. Because of the addition of butter and eggs this bread is just delicious just by itself too. The little thyme adds a certain mystical, lemony smell and taste. Winter mornings with a cup of tea and these buns are the perfect breakfast in bed option too.

Ingredients for the bread :-

  1. Flour – 2 cups
  2. Sugar – 5 tbsp
  3. Yeast – 2 tsp
  4. Salt – 1/4 tsp
  5. Milk – 2/3 cup (warm)
  6. Water – 1/3 cup
  7. Eggs – 2 (lightly beaten)
  8. Butter – 105 gms (softened and at room temp)

Instructions :-

  1. In a bowl combine milk, sugar and yeast. Set aside till frothy and bubbly
  2. In the bowl of your stand mixer, add the flour and butter. With the hook attachment mixΒ till a bread crumb consistency is achieved
  3. Then add the eggs and mix well
  4. Next add the yeast mixture and milk in a steady stream with the mixer on low
  5. Once you are done, add the salt and let the dough mix for 10 – 12 mins on medium speed
  6. Mean while oil a glass bowl with 1/2 tsp of oilve oil and set aside
  7. Now you will notice that the dough is quite wet but that’s ok, continue mixing till the dough is nice and elastic
  8. Finally tip the elastic dough into the prepared bowl
  9. Cover with a cloth and set in a warm place till the dough doubles in size ( 1 – 3 hrs)
  10. During that time. Lets assemble the ingredients for the filling

Ingredients :-

  1. Strawberry Jam – 2 cups ( depends on how thin you roll out the dough)
  2. Fresh Thyme – 4 tbsp
  3. Caramel – 3 tbsp ( or as required)
  4. Egg – 1 (whisked well)
  5. Butter for greasing

Instructions Β :-

  1. Pre Heat your oven to 200 C and grease a cupcake tray with butter. Set aside
  2. Flour your work counter with flour and dump the flour into the counter. Make sure to deflate the dough in the bowl first
  3. Slowly knead for 1 min till it forms a ball. Divide the ball into 2 equal halves
  4. Then using a rolling pin, roll out a rectangle 40 cm x 20 cm
  5. The using a pastry brush, evenly spread the jam over the rolled out dough ( if it very thick pop it into the microwave for 30 sec)
  6. Once you are done with the strawberry layer, sprinkle the thyme leaves
  7. Then drizzle the caramel over it
  8. Now slowly starting from the longer side roll inwards. Flour your hands, if you find the dough is sticky
  9. Once you have a nice long roll, cut into equal circles. I used a thread for this. Slip a thread under the log, come around it from both side, make a tiny knot just once and pull tight through
  10. As you make the circles place it in the prepared cupcake tray
  11. Once you are done with all of the dough in the same manner, using a pastry brush, lightly coat the tops of the rolls, with the eggs wash
  12. Pop into the oven for 30 Mins or till golden brown. Once done, remove from the oven and place on a cooling rack
  13. Allow to cool till warm to touch, then pop them out of the cupcake molds and place on a cooling rack to cool completely
  14. Serve with hot milk or tea
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Chicken Kurma – A mild chicken curry cooked in a coconut cashew nut cream base

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Happy New Year my dear wonderful readers!!

How have you all been? I hope you had a wonderful time the last few weeks. We had such a blast! My in-laws were here and the kids and the cousins and we all had such a fun time. Is it just me or does it feel like times travels very fast during the holidays? Every day we did something different and my mum showed me so many new recipes and tricks. I can not wait to share them with you. So the last couple of days we also ate our hearts out with all sorts of kerala food and not so Kerala food. My mum made an increadible Sri Lankan chicken curry that was out – of – this world. In total we had the best time ever. My son had such a great time with the kids that even today, he thinks they are playing hide and seek and once in a while we hear him say ” where are you hiding?” It breaks my heart 😦 . But life must go on and we are back to the same old routine of a boring suburban family. But food seems to be the highlight of every day! For me every time I decide to enter the kitchen I try to make a new thing or a thing that was a hit the last time, for my son that means more tv time , my husband – it gives him another reason to come back home soon. So all in all food is what makes this family happy πŸ™‚

So today I have a wondefull recipe that I wanna share with you. Now before I get into this recipe I would like to say that ” Kurma” is a word that is synonymous to “Korma / Quorma ” and every household has a different recipe for it. Infact in my family we have close to 5 ways of making it. But unifying factor is the fact that it all includes a little curd and some sort of nut or seed butter / Cream. Now for instance you could also make this with poppy seeds, almonds etc. I have used coconut and cashew nuts in this recipe but you could use any variation and I will share more recipes as I go along. For now I shall leave you with the recipe.

Ingredients :-

  1. Chicken – 1 kg
  2. Cashew nuts – 1/2 cup ( soaked in hot water for 1 hour)
  3. Desiccated coconut – 1 cup
  4. Green Chilies – 5 ( adjust to taste)
  5. Onions – 2 cups ( chopped fine)Coconut Oil – 3 tbsp
  6. Curry Leaves – 12
  7. Fennel Seeds – 1 tbsp
  8. Cumin Seeds – 1/2 tbsp
  9. Cumin Powder – 1 tsp
  10. Garam Masala Powder – 1 tsp
  11. Cinnamon – 1 inch stick
  12. Pepper Corns – 1 tbsp
  13. Turmeric – Β 1 tsp
  14. Coriander Powder – 2 tsp
  15. Salt to taste
  16. Water – 1/2 cup
  17. Ginger Garlic Paste – 2 tbsp
  18. Yogurt – 1/2 cup

 

 

 

Instructions :-

  1. Heat oil in a heavy bottom pan. Once the oil is hot add the onions and sautee till pink.
  2. Then add the ginger garlic paste and fry till the raw smell disapprears
  3. Now cover the pan and cook on low till the onions have finally cooked through but make sure not to fry them to brown
  4. During that time, in a blender bowl add the cashew nuts, coconut, cumins seeds, Fennel Seeds, pepper corns, cinnamon and a dash of water. Grind to make a thick coarse paste
  5. Once the onions have cooked well (and before they turn brown) add the ground coconut mixture.
  6. Add the yogurt and give it a good mix and cover and cook till you see the oil split from the mixture
  7. Make sure to stir every min Β or else the paste might burn
  8. Once the mixture is thick and leaves oil from the sides, add the chicken, mix well and add the turmeric, coriander, garam masala and cumin powder
  9. Now add the curry leaves and give the mixture a good mix. Spoon in the yogurt and mix well again
  10. Cover and cook for 5 mins
  11. Then add water and salt and cover and cook till the chicken is cooked well
  12. Once the chicken is cooked, remove the cover and cook on high for another 5 mins
  13. Serve right away with hot chappatis, roti or rice