Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Wednesday, December 8, 2010
Friday, July 16, 2010
Garlic Crisps
I originally wanted to make garlic bread, but I did not have a baguette (or French loaf), so I had to make do with normal sliced white bread. because white bread is so much thinner than what garlic bread is normally, I am calling this 'Garlic Crisps'. I simply made a batch of garlic butter, and then spread it onto some sliced white bread, cut into triangles. I topped it with a sprinkle of Parmesan cheese, and toasted it in my sandwich press.
If you don't mind butter (ie. fat), this is delicious. If you love garlic bread, but hate that the flavour doesn't penetrate deep enough, try this. It's buttery garlicky goodness all the way through.
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If you don't mind butter (ie. fat), this is delicious. If you love garlic bread, but hate that the flavour doesn't penetrate deep enough, try this. It's buttery garlicky goodness all the way through.
.
Thursday, May 20, 2010
Banana Bread
Rejoice! My exams are over! It's like a huge weight has been taken off me. Although I had exams, I still managed to make a really quick and simple Banana Bread. I was busy revising, so I only got one good shot before I had to go back, so this will be an extremely short post. Don't worry though, the next post will be completely full on. I'm thinking cheesecake... I'll tell you how it goes.
This recipe is from Taste. It is one of the most highly rated recipes on the site, so I decided to use it. It turned out fine, but a bit fry because I added toasted almonds without adjusting any wet or dry ingredients. Next time I add nuts, I shall reduce the flour. It tasted delicious, but if you slightly toast it after slicing - even better. Please note, the butter in the photo is only there for decoration purposes. We don't eat butter on bread, so that was scraped right off. For those who do eat butter on bread, please consider cream cheese spread, or ones made with olive or canola oil. Butter is extremely unhealthy if eaten regularly.
That was just a note on health I learnt a while back. Try this recipe if you have a few overripe bananas, and I'll be back with more goodies in a few days.
Recipe
Obtained here.
Makes 1 loaf.
Melted low-fat dairy spread, to grease
265g (1 3/4 cups) self-raising flour
40g (1/4 cup) plain flour
1 tsp ground cinnamon
140g (2/3 cup, firmly packed) brown sugar
125ml (1/2 cup) skim milk
2 eggs, lightly whisked
50g butter, melted, cooled
2 overripe medium bananas, mashed
1. Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted dairy spread to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.
3. Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.
This recipe is from Taste. It is one of the most highly rated recipes on the site, so I decided to use it. It turned out fine, but a bit fry because I added toasted almonds without adjusting any wet or dry ingredients. Next time I add nuts, I shall reduce the flour. It tasted delicious, but if you slightly toast it after slicing - even better. Please note, the butter in the photo is only there for decoration purposes. We don't eat butter on bread, so that was scraped right off. For those who do eat butter on bread, please consider cream cheese spread, or ones made with olive or canola oil. Butter is extremely unhealthy if eaten regularly.
That was just a note on health I learnt a while back. Try this recipe if you have a few overripe bananas, and I'll be back with more goodies in a few days.
Recipe
Obtained here.
Makes 1 loaf.
Melted low-fat dairy spread, to grease
265g (1 3/4 cups) self-raising flour
40g (1/4 cup) plain flour
1 tsp ground cinnamon
140g (2/3 cup, firmly packed) brown sugar
125ml (1/2 cup) skim milk
2 eggs, lightly whisked
50g butter, melted, cooled
2 overripe medium bananas, mashed
1. Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted dairy spread to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.
3. Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.
Saturday, March 13, 2010
Lebanese Bread Pizza
Alas, a savoury recipe!
I was at school last last friday and they were selling pizza for 2 dollars a slice. But they weren't ordinary pizzas with a thick, tough doughy base. No, they had a crispy thin base that broke off like Doritos. On top was some tomato pase, chicken pieces, onions, cheese and I think dried oregano. I drizzled mine with sweet chilli sauce, but I think I had forgotten how sweet sweet chilli sauce was. I could not taste anything but the sticky sweetness of the sauce, except for the occasional chicken piece. But the thin crispy base was enough to get me excited about making this pizza.
The problem with pizza recipes are that they tell you how to make your own pizza dough, and exactly what toppings to put on your base. I think the art of pizza is the fact that you can put almost anything on your pizza. So I have long given up searching for pizza recipes. I have one staple pizza dough recipe which came with my bread machine, and basically just top up with whatever we've got in the fridge. But since the base is premade (Lebanese bread), all had to do was to get my mum to drive to the local store and buy some chicken and cheese.
I had read somewhere that you had to crisp the bread up first, then top, then bake. It said to grill on high for three minutes. Of all the five settings on my oven, I've only ever used one, conventional, so I was hesitant to try the grill setting. But I did, and I set it to the highest temperature and put 2 halves of bread on a foil-lined baking tray and put it in the oven. I then went to check the marinating chicken while my grandma sliced some onions. I can't cut onions because they make me cry alot. When the timer went off, it smelt like something had burnt, but I couldn't see because the light inside the oven went off. When I opened the door, I saw the bread was completely black and was on fire. As the smoke alarm went off, the tray was quickly rushed outside. We turned the fan on to let all the smoke come out.
All bakers have to have what they are baking catch on fire at least once. I'm glad I've had mine now, so it won't happen when I'm serving highly-anticipated guests at my restaurant in Paris. Hey, I've got dreams too!
Anyways, I ended up crisping the bread up in my sandwich press instead. I think it works better than the oven because it heats both sides of the bread evenly. I topped off each halve of bread with mushrooms, chicken marinated in BBQ sauce, onions, corn, Mozzarella and Tasty cheese, and dried oregano. Then I baked it in the oven once the smoke had gone. It was really good, but I wouldn't serve this to hungry workers, though. Now I know why you need such thick bases on pizzas - to be filling. There's just nothing there to eat, so I would only make it again for lunch or a snack.
Recipe
Note: This is only what I did. You can put whatever toppings you like.
Makes 4 slices of pizza
2 slices Lebanese bread, cut in half
150 grams dice chicken thighs
1/2 cup BBQ sauce or marinade
1/2 onion, sliced into rings
3/4 cup tomato paste or pasta sauce
1/2 cup corn kernels
1 cup Mozzarella cheese, grated
1 cup Tasty (cheddar) cheese, grated
Dried oregano
1. Place chicken pieces in a bowl and pour BBQ marinade on top. Stir to coat, and cover with cling wrap and place in fridge. Marinade for 20 or more minutes.
2. Crisp up bread halves in sandwich maker or in a skillet, until hard.
3. Preheat oven to 200°C.
4. Briefly heat the chicken pieces in a pan until just cooked.
5. Divide tomato paste equally onto the bread. Divide onion, corn and chicken between the bread.
6. Top with cheese and oregano. Bake for 10-15 until cheese melts.
7. Eat immediately.
I was at school last last friday and they were selling pizza for 2 dollars a slice. But they weren't ordinary pizzas with a thick, tough doughy base. No, they had a crispy thin base that broke off like Doritos. On top was some tomato pase, chicken pieces, onions, cheese and I think dried oregano. I drizzled mine with sweet chilli sauce, but I think I had forgotten how sweet sweet chilli sauce was. I could not taste anything but the sticky sweetness of the sauce, except for the occasional chicken piece. But the thin crispy base was enough to get me excited about making this pizza.
The problem with pizza recipes are that they tell you how to make your own pizza dough, and exactly what toppings to put on your base. I think the art of pizza is the fact that you can put almost anything on your pizza. So I have long given up searching for pizza recipes. I have one staple pizza dough recipe which came with my bread machine, and basically just top up with whatever we've got in the fridge. But since the base is premade (Lebanese bread), all had to do was to get my mum to drive to the local store and buy some chicken and cheese.
I had read somewhere that you had to crisp the bread up first, then top, then bake. It said to grill on high for three minutes. Of all the five settings on my oven, I've only ever used one, conventional, so I was hesitant to try the grill setting. But I did, and I set it to the highest temperature and put 2 halves of bread on a foil-lined baking tray and put it in the oven. I then went to check the marinating chicken while my grandma sliced some onions. I can't cut onions because they make me cry alot. When the timer went off, it smelt like something had burnt, but I couldn't see because the light inside the oven went off. When I opened the door, I saw the bread was completely black and was on fire. As the smoke alarm went off, the tray was quickly rushed outside. We turned the fan on to let all the smoke come out.
All bakers have to have what they are baking catch on fire at least once. I'm glad I've had mine now, so it won't happen when I'm serving highly-anticipated guests at my restaurant in Paris. Hey, I've got dreams too!
Anyways, I ended up crisping the bread up in my sandwich press instead. I think it works better than the oven because it heats both sides of the bread evenly. I topped off each halve of bread with mushrooms, chicken marinated in BBQ sauce, onions, corn, Mozzarella and Tasty cheese, and dried oregano. Then I baked it in the oven once the smoke had gone. It was really good, but I wouldn't serve this to hungry workers, though. Now I know why you need such thick bases on pizzas - to be filling. There's just nothing there to eat, so I would only make it again for lunch or a snack.
Recipe
Note: This is only what I did. You can put whatever toppings you like.
Makes 4 slices of pizza
2 slices Lebanese bread, cut in half
150 grams dice chicken thighs
1/2 cup BBQ sauce or marinade
1/2 onion, sliced into rings
3/4 cup tomato paste or pasta sauce
1/2 cup corn kernels
1 cup Mozzarella cheese, grated
1 cup Tasty (cheddar) cheese, grated
Dried oregano
1. Place chicken pieces in a bowl and pour BBQ marinade on top. Stir to coat, and cover with cling wrap and place in fridge. Marinade for 20 or more minutes.
2. Crisp up bread halves in sandwich maker or in a skillet, until hard.
3. Preheat oven to 200°C.
4. Briefly heat the chicken pieces in a pan until just cooked.
5. Divide tomato paste equally onto the bread. Divide onion, corn and chicken between the bread.
6. Top with cheese and oregano. Bake for 10-15 until cheese melts.
7. Eat immediately.
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