Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
For as long as I can remember and beyond Saturday night suppers back home in Nova Scotia and indeed all down the Eastern part of Canada and the US, Saturday night baked bean suppers have been the tradition.
The other day I made us some tasty Mexican Scrambled Eggs for our lunch/supper. We both enjoy Tex Mex flavours, and do enjoy a meal such as this every now and then. Quick each and incredibly delicious as well as being quite colourful!
I decided to make my own tortillas for this. I have a recipe of my own that I have been making for many years now. I started doing this back in the 1980's when mexican ingredients were not all that readily available. You can get that recipe here.
My family loved my enchiladas and I started making my own tortillas so that I could make them enchiladas from my leftover turkey and other roasts. I had seen this recipe however on Pinterest from Cafe Sucre Farine.
I really wanted to try it. They looked really good and I know that blog has a great reputation for producing good food.
I decided to use their recipe to make tortillas to serve with my Mexican Eggs.
The recipe was really easy to follow, although I always have had a problems rolling out perfect circles no matter what method I try to use. I suspect that only a tortilla press will give me perfect circles. These tortillas however, excellent. I highly recommend. I have shared the British measurements here.
Soft Flour Tortillas
Yield: Makes 16
These are simple to make and nice and soft. Delicious as well! Adapted with British Measurements from Cafe Sucre Farine.
Ingredients:
- 420g plain flour (3 cups all-purpose)
- 1 tsp salt
- 1 tsp baking powder
- 80ml canola oil (1/3 cup)
- 240ml warm water (1 cup)
Instructions:
- Measure the flour, salt and baking powder into the bowl of a stand mixer (fitted with a dough hook) or into a bowl. Give it a good whisk together to combine. Mix together the water and oil. Drizzle this mixture into the flour with your mixer running on medium speed until a soft dough is formed. Reduce the speed to low and beat on low for a further minute or so until smooth. I needed to add a tiny bit more flour. (If you are doing this with a hand mixture. Tip out and knead on a lightly floured surface until you have a smooth dough.)
- Divide the dough into sixteen equal pieces. Shape into balls. Flatten each ball slightly with your hands. Cover with a clean soft kitchen towel and set aside to rest for fifteen minutes. (You can leave to rest for as much as 2 hours.)
- When you are ready to cook them, place each dough round, one at a time, onto a lightly floured surface and, using a floured rolling pin, roll out to a circle 6 to 7 inches in diameter. (Mine were not completely round as much as I tried. I think the only way to get them truly round is to use a tortilla press.) Do not stack them as they will stick together.
- Heat a 10 inch non-stick skillet over medium heat. Working with one tortilla at a time, cook for 40 to 60 seconds on one side in the heated skillet (the tortilla should have some light brown blisters and some bubbles should appear on the uncooked side) and then flip over and cook for about 15 to 20 seconds longer. Remove from the skillet and stack in a covered container to keep warm while you cook the remaining ones.
- These will keep in the refrigerator for up to one week in an airtight container or a zip lock bag. You can freeze them for longer if you wish. Separate them in the bag with a square of baking or greaseproof paper.
They were perfect to serve with the Mexican Scrambled Eggs. I like toast with my eggs. I am an egg and toast person.
Mexican Scrambled Eggs however deserve a different kind of bread to accompany them and soft flour tortillas are the way to go!
This is the perfect lunch dish (or breakfast) for two people, with plenty of colour and flavour.
Two kinds of peppers, red and green . . . chopped red onion . . . a bit of pickled jalapeno for heat and some chopped fresh tomato. I used quartered cherry tomatoes. Softened and mixed with perfectly scrambled eggs.
I like to serve them with some jack cheese melted on top, a dollop of sour cream and then a garnish of chopped spring onions or chives. These were fabulous.
Mexican Scrambled Eggs
Yield: 2
These flavourful eggs make a great breakfast or lunch. Filled with plenty of colour and texture.
Ingredients:
- 3 large free range eggs
- 2 TBS milk
- 1/2 medium red onion, chopped
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
- 6 cherry tomatoes, quartered
- 1 TBS chopped pickled jalapeno peppers
- salt and pepper to taste
- 2 TBS of butter
- a handful of grated jack cheese to sprinkle
- chopped chives or spring onion to garnish
- sour cream
- warm soft flour tortillas to serve
Instructions:
- Prepare your vegetables. Melt 1 TBS butter in a skillet. Add the onion and peppers. cook stirring until softened. Add the tomatoes and jalapeno pepper. Stir through and cook for one minute longer. Remove to a bowl. Keep warm. Wipe the pan clean.
- Beat the eggs together with the milk. Season lightly.
- Melt the butter in the skillet over medium heat. Once it begins to foam, pour in the egg mixture. Let set just until it begins to set on the bottom and around the edges, then begin to lie the cooked portion with a wooden spatula so that the uncooked portion can flow underneath. Repeat until the eggs are softly cooked. No stirring needed. They will be thickened through and yet still moist and fluffy.
- Fold in the cooked vegetables and stir though. Scatter the cheese on top and allow to melt. Add a dollop of sour cream and sprinkle with spring onions or chives. Serve immediately with warm soft tortillas.
I don't think you can go wrong if you are looking for a nice light breakfast or lunch for two. I would even serve these as a light supper with a salad on the side. These beautiful tortillas also really added a special touch!
I saw this recipe for Quick and Easy No Yeast Dinner Rolls on Pinterest. Actually I saw the same photograph on many sites, but none of them actually looked legitimate so, in all fairness, I don't really know who to give credit to.
If you do, I will be more than happy to add their information on this post.
To be honest, I was completely intrigued. No yeast? Quick and easy? Small batch? It was worth a go!
At the present moment, with this horrible virus, we are experiencing a shortage of flour, as well as yeast. I have no idea why? Its like they are the toilet paper of the food world I guess.
So when I saw the recipe for no yeast rolls, using only a cup of flour, and making only four rolls, I was immediately interested. The photograph looked pretty good as well . . . although having now baked them I can pretty much say that the photo they show on Pinterest has nothing to do with this recipe.
It happens. I was not entirely disappointed however. The end result was quite good actually, and while not totally like a yeast roll, it was not so far removed from being similar to a yeast roll either either.
You can't even call them a muffin . . . because they bear no resemblance to a savoury muffin either. The crumb and consistency is far more "bread-like" than "muffin-like."
As you can see they puffed up really nicely and have a beautiful crumb. Filled with lots of nice holes, but not too many . . .
They are not crumbly in the least. More like bread as I said, than a muffin . . .
They took very well to being spread with butter . . . .
They went really well with our dinner which was a delicious Spam & Bean Bake.
They actually tasted really nice. I was very pleasantly surprised. There is no fat in them with the exception of 2 TBS of mayonnaise, no eggs either. I suspect the mayonnaise takes the place of both.
All in all I would consider this to be a winning recipe that I will absolutely make again. I might even try to add some flavours to them, like perhaps some herbs and garlic powder . . . I think it is a basic recipe that you could very easily play with.
When I make them again I might substute some of the flour with some corn meal and some molasses for a portion of the milk. Just a bit and add some raisins. That would make them a bit like brown bread I think. We will see how it goes! Watch this space.
Small Batch No Yeast Dinner Rolls
Yield: makes 4 rolls
These are quick and easy to make and quite delicious. If you are only wanting a few rolls, then this is the recipe to use.
Ingredients:
- 140g plain flour (1 cup)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 120ml milk (1/2 cup)
- 2 TBS mayonnaise
Instructions:
How to cook Small Batch No Yeast Dinner Rolls
- Preheat he oven to 190*C/375*F gas mark 5. Butter four muffin tin holes really well.
- Whisk together the flour, baking powder and salt. Whisk together the milk and mayonnaise. Add all at once to the flour mixture and whisk together to combine well. Divide the batter between the four prepped muffin tin holes.
- Bake in the preheated oven for 18 to 20 minutes until well risen and golden brown. Serve warm.
If you are looking for a quick bread recipe, that doesn't use any yeast, not a lot of flour and has no fat per se, you can't get much better than this one. I highly recommend!
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The cinnamon rolls I grew up on were not the yeasty kind that you will find in shopping malls, and airport kiosks. They were quick and easy, from scratch and delicious. In fact I have always thought they were a bazillion times more delicious than any you can buy.
My mother used to use biscuit dough, slather it with soft butter, sprinkle on cinamon sugar and then roll it up, cutting it into slices and baking them until they were crisp and golden brown. Easy peasy and done in half an hour.
Sometimes she would add raisins. There was never any icing. We didn't mind in the least. These were a rare treat and we treated them as such!
I used to make them for my children also, as a bedtime snack every now and then. They loved them. I never iced them either. The idea of icing them never occured to me really. They loved them just as they were, and I always popped in plenty of raisins and sometimes chopped nuts. Once in a blue moon, maybe chocolate chips.
To this day I prefer these "Quick" bread, biscuit dough, cinnamon rolls more than any other kind.
We are all staying in now. We are living in perilous times. Who would have thunk it . . . this life we are living at the moment is the stuff of "disaster movies." Something which we have enjoyed being enertained by, but never with the concept that it could really happen to us. If we are waiting for Bruce Willis, Sylvester Stallone or Batman to swoop in and save the day . . . we are in for a big disappointment.
Somehow when this is actually happening in real life, to the whole world, and to you . . . that takes the fun out of it. It is no longer entertainment. Its very real and not in the least fun to watch, or experience or even think about.
We have not been out of our house in four weeks now. And I am sure there are many of you out there experiencing the same. It stopped being fun on the first day. If anyone deserves a treat WE do!
These Cinnamon Roll Waffles are a treat that many of us can enjoy, even the cook! They are simple, quick, easy and delicious.
They are a tasty "riff" on my mother's cinnamon rolls of old. Baked in an electric waffle iron, until the edges are all moreishly crisp . . . and riddled with the flavour of plenty cinnamon butter
With crisp little dimples, just perfect for hugging that sweet vanilla glaze . . .
You could of course double the recipe, making an even dozen, but I can promise you that the six are plenty satisfying . . . as satisfying a treat that ever was and it won't use up too much of your flour.
Mom used shortening in her dough. I use butter which makes them incredibly flaky and just rich enough to wake you up in the middle of the night, still thinking about them . . .
These are the perfect treat for young and old alike. As comfortable with ice cold glasses of milk as they are with hot cuppas . . .
The recipe uses only 1 cup of your precious flour. (I don't know about you, but my flour has become precious now.) Not a lot of sugar . . . and yes butter both in the dough and the filling . . .
But this is meant to be a treat. Something to help divert our attention away from what's happening all around us at the moment. I have stopped listening to the news, except for a brief cursory listen in the morning. Its wise to stay informed, but not wise to drown in it.
We will get through this to the other end. I have no doubt. It might take some time, but along the way we can enjoy things like this, which will help to make our days a little bit sweeter.
My waffle baker makes heart shaped waffles. These waffles were perfect broke into four at their natural creases . . . which made them the perfect size for dunking.
Yield: 6
Easy Cinnamon Roll Waffles
Golden brown and crusty outside, meltingly tender inside, riddled with cinnamon and sweetly glazed. What's not to like! You will need an electric waffle iron for these.
Ingredients:
- 140g plain flour (1 cup)
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 TBS sugar
- 2 ounces cold butter cut into bits (1/4 cup)
- 80ml whole milk (1/3 cup)
For the cinnamon filling:
- 2 ounces butter softened (1/4 cup)
- 3 TBS sugar
- 1 TBS ground cinnamon (can use less, it all depends on your love of cinnamon)
For the glaze:
- 65g icing sugar (1/2 cup)
- few drops vanilla
- milk to thin
Instructions:
How to cook Easy Cinnamon Roll Waffles
- Whisk the flour, salt, baking powder and sugar together in a bowl. Drop in the shortening and cut it into the flour mixture with two knives or a pastry blender until the mixture resembles coarse crumbs. Add the milk all at once and stur just until the dough forms a ball around the fork. Turn out onto a lightly floured board and knead about 14 times. Roll out to a rectangle about 6 inches wide and 9 inches long, and about 1/3 of an inch thick.
- Cream together the butter, sugar and ground cinnamon. Spread this thickly over the rolled out dough to cover. Roll the dough up tightly from one long edge to the other. Using a sharp knife cut into 6 (1 1/2-inch thick) slices crosswise.
- Heat your waffle iron. Working with one slice at a time, place the slices into the waffle iron and press down. Leave to bake for 4 to 5 minutes at which time they should be golden brown, crisp on the edges and cooked through. Remove and keep warm while you bake the remainig ones.
- To make the glaze, whisk together the icing sugar, vanilla and enough milk to give you a thickish drizzle icing. Drizzle this over the warm waffles. These are fantastic served warm or cold.
Please stay safe. Stay home if you can, as much as possible. Don't take any chances when you are out and about. My prayers are with the world. I might not be able to do much in the scheme of things, but if I can stay home, help to keep this horrible virus from spreading unecessarily, and introduce you to yum yums to help to pass the time, stretch your food cupboard and bring a bit of joy in the process, then that's my goal.
NOTE: An easy way to clean your waffle iron is to take two fairly wet pieces of paper towel and place them into the waffle while it is still fairly hot. Let it sit while you are enjoying your waffles and then when you are done, it will have steamed anything that might be stuck away from the iron and you can simply wipe them clean.
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