Hello my Dear Wonderful Readers!
How are you all doing? How has the weekend been so far? It’s Sunday and we decided to stay home so I made a quick dip and some hot pita bread to enjoy as we watch reruns of ‘The Game of Thrones’ (can’t wait for April for the next season). The recipe for my home made pita bread can be found here Home made Whole Wheat Pita Bread. Dill has been in season for some time now so I made a few gyros too! I will post the recipe soon. For now this is my home made simple Tzatziki Sauce / Taziki Dip.
- Plain Yogurt – 2 cups
- Fresh Dill leaves – 1 cup (cleaned, dried and chopped)
- English Cucumber – 2 ( grated fine)
- Garlic – 4 cloves (paste)
- Lime – 1 (juice of one lime)
- Olive Oil – 2 tbsp
- Salt – to taste
- Pepper – a pinch
- In a large muslin cloth dump all the yogurt
- Then bring the sides of the cloth together to form a nice ball and tie it up and hang over a small bowl. This is essential cause you really do not want a watery dip
- Leave this apparatus to rest for 15 – 30 mins (depends on how watery the yogurt is)
- Now in large strainer, add the grated cucumber and slowly press the cucumber flesh down with the back of the spoon
- This will help release all the water from the cucumber
- Let the cucumber drain for as long as 15 mins
- Meanwhile, combine the garlic, dill leaves, salt, pepper and lime
- After the yogurt and cucumber have drained out completely mix with the garlic and dill leaves
- Give a nice mix and add salt accordingly
- Your Tzatziki is ready! Drizzle a little olive oil over the top before you serve!
December is finally here, the wrong month to start a healthy diet and the right month to develop a sweet tooth. We love breakfast loaded with eggs and vegetables. This Mushroom and Egg Bake Recipe is ideal for a lazy Sunday brunch with family. If you love the aroma of baked potato, mushroom and cheese then Mushroom and Egg Bake Recipe is a must try for you. Mushroom and Egg Breakfast Bake is no complicated dish. All you need is eggs, vegetables and cheese to make this breakfast bake.
We have used a medley of button and oyster mushrooms in the recipe. The subtle nuttiness in the flavour of the oyster mushroom and the light crunchiness of the button mushroom that make this breakfast bake a perfect dish from the weekend brunch. A variety of seasonal vegetables and fresh herbs can also be used in this recipe if you not too keen on using mushrooms. An addition of bacon or ham can take Mushroom and Egg Bake to another level of decadence. The combination of cheddar and mozzarella cheese is used to make this dish. But any other permutation of hard cheese can be used in this recipe.
This post is not much of a recipe post but I did want to include it cause it brings back wonderful memories of cold rainy days after college and this old selling steaming hot boiled peanuts, right outside the gates. Even today when its raining and cloudy, I can smell that salty peanuty air. I would get a handful for 10 Rps but it was so good! I could hear my moms voice asking me to think twice before popping one into my mouth. But I would quickly dismiss the thought as I would convince myself that the water was boiling and therefore did not really matter. But soon I realised that you could make the same thing at home. So this is my version of the boiled peanut 🙂
- Peanuts – 1/2 kg ( in the shell)
- Water – 2 cups
- Salt – 1 tbsp
- In a cooker add water and salt. Mix well.
- Then add the peanuts
- Turn on the flame and let the whistle blow 3 – 4 times
- Then turn off the flame and let the cooker let out all the steam on its own
- Finally open the cooker and serve right away!!
*Variations – You could add a little chilli powder or lime juice
Hello Every BoDY!
How are we all doing this week? I know I have been crazy busy! and sad to say I haven’t been able to come up with any thing interesting! So while I am waiting for some time and some inspiration I decided to share my weekly simple milk bread recipe. I stopped buying bread from outside. The honest truth is that both you and me do not really know what goes into it and since my husband refuses to have anything else but bread, every single morning, I just make my own bread. I try making it interesting by adding raisins or chocolate. I think I am running out of ideas. Anyway this is the recipe for my simple daily milk bread.
- Sugar – 2 tbsp
- Yeast – 2 tsp
- Milk – 1 cup (warm)
- Flour – 2 + 1/2 Cup
- Olive Oil – 4 tsp ( 3 for the dough and 1 for brushing over the loaf)
- Salt – 1 + 1/2 tsp
- Firstly in a cup, add milk and sugar. Mix well and then add yeast. Let the mixture sit till the yeast has worked its magic it becomes bubbly and frothy (10mis))
- I use my food processor for breads so add flour and salt into the bowl. Run the processor for a few seconds till the salt is evenly distributed through the flour
- Then add 3 tsp of oil into the dry mixture
- Once the yeast and milk solution is nice and frothy turn on the food processor and slowly add milk to the flour
- You want the dough to come together but remain nice and sticky
- Once the dough comes together, empty your bowl onto a lightly floured counter and knead the dough for 8 -10 mins
- Now place this dough in a greased glass bowl. Let the dough double in size. Make sure to keep the bowl in a warm place. This helps the yeast work
- Once the dough has doubled, take your loaf pan and line it with baking paper
- Roll out the dough to a large rectangle. Then slowly fold it inwards from one end till you have a nice long roll
- Set the roll into the prepared loaf pan. Let the dough rest for another hour or more.
- During this time, pre heat the oven to 180 C
- Before popping the pan into the oven, lightly coat the top with the left over oil. Bake for around 30 to 40 mins
- Once done, let it cool completely before slicing