20 Oct

Dominos Style Cheesy Stick or Bread

Dominos Style Cheesy Stick or Bread

Who doesn’t love Dominos Cheese Sticks? I believe it is a staple which all of us order as a side with our Pizzas. And now since I have started making pizza at home, it is obvious that I make the cheese bread sticks at home too.

Dominos Style Cheesy Stick or Bread

Dominos Style Cheesy Stick or Bread

Suhaina of awesome blog, My Singapore Kitchen, has many-many eggless bread recipes which are always bang-on hit.

Dominos Style Cheesy Stick or Bread

Dominos Style Cheesy Stick or Bread

I have earlier made Eggless Pull-Apart Rolls from her recipe. And that recipe has been a keeper with lots of people loving it.

Dominos Style Cheesy Stick or Bread

Dominos Style Cheesy Stick or Bread

So I was quite sure these sticks would work too.

I made them to serve along with Whole Wheat Pizza, I posted last week. Healthy pizza with little indulgent cheesy sticks. Yumm!

Dominos Style Cheesy Stick or Bread

Dominos Style Cheesy Stick or Bread

I leave you with some decadent images and loads of cheese oozing sticks.

Dominos Style Cheesy Stick or Bread

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 1 flatbread or 12 sticks

Dominos Style Cheesy Stick or Bread

A side bread which is as tasty as the original Dominos. The sticks are a must in your kitchen.

Ingredients

    For the base:
  • 2 1/2 cups of APF
  • 1 teaspoon of instant yeast
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of mixed herbs/ oregano
  • 3/4 cup of water
  • 4 tablespoon of olive oil
  • For the topping & filling:
  • 100 grams of mozzarella, grated
  • 1 tablespoon of salted butter
  • 1 - 2 tablespoon of oregano or mixed herbs
  • 1/2 teaspoon of crushed pepper
  • 1 teaspoon of parmesan cheese, grated
  • Semolina to sprinkle on the work surface

Instructions

  1. In a large mixing bowl, mix 1/2 cup flour with the water, sugar and yeast and keep aside covered for 1 hour or till the mixture is bubbly.
  2. Add the remaining flour and rest of the ingredients to the yeast mixture. Knead to form a smooth and soft dough. You may add flour or water to achieve the smooth consistency.
  3. Keep it aside for 30 minutes and place it covered in a greased bowl in the fridge overnight for the flavours to develop (minimum 6 hours).
  4. When ready to bake, keep the dough out from the fridge for 1 hour.
  5. Divide the dough into two. Sprinkle the work surface with semolina.
  6. Roll and flatten the dough to a half inch thick disc and place half of the mozzarella on one side (semi-circle). Turn over the other half onto the cheese to form a semicircle.
  7. Transfer this to a baking tray covered with parchment paper and sprinkled with mixed herbs or oregano.
  8. Spread half the salted butter over the rolled dough and sprinkle the parmesan cheese, mixed herbs & crushed pepper over.
  9. Repeat the same for the second dough and cover. Keep aside both doughs for 20 minutes.
  10. Meanwhile pre-heat the oven to 180 degree C. Bake for 20 - 25 minutes until the bread becomes golden brown. Serve with garlic spread or mayonnaise or simply have with tea.

Notes:

adapted from here

Semolina makes the crust crisp.

You can add garlic as in original recipe. Since I do not eat garlic, I have skipped it.

You can bake on backside of a baking tray for easy slipping of bread.

http://lemoninginger.com/2014/10/20/dominos-style-cheesy-stick-bread/

Sending this to

  1. Bake Fest # 36 originally started by Vardhini.
  2. Yeastspotting

17 Oct

100% Whole Wheat Margherita Pizza

100% Whole Wheat Margherita Pizza

I love pizza. Love, love, love it.

When Pizza Hut came to India way back in 90’s, the CP outlet became our favourite hang-out place. College treats, celebrations started and ended with Pizzas. I am sure you get the gist.

100% Whole Wheat Margherita Pizza

100% Whole Wheat Margherita Pizza

Slowly the quality of pizza went down IMO with advent of Indian flavours. Uhhh! All good things must come to an end.

100% Whole Wheat Margherita Pizza

100% Whole Wheat Margherita Pizza

I was introduced to thin crust pizzas at Bella Ciao in Chennai and have never ever favoured any other crust since then. Thin crust all the way for me. Bella Ciao has very special memories for me – of friendship, of loneliness, of sea, of smell, of salt, of breeze, of night, and much more.

100% Whole Wheat Margherita Pizza

100% Whole Wheat Margherita Pizza

My regular readers would know how much I rant about moving from refined flours to whole flours. So pizza is no different. Wheat in bread is not always a winner but when I came across this recipe, I read the reviews and realized that every single one of them is giving it a thumbs up. I knew I had to try this.

I made this recipe on a weekday when my kids were craving pizza, I was very lazy that day and didn’t click any images but when we all loved the result, I happily decided to make this again and shoot.

100% Whole Wheat Margherita Pizza

100% Whole Wheat Margherita Pizza

The occasion presents itself when the mood strikes.

So one fine morning I was in a mood to prep for the pizza, but kids have a mind of their own and every time they see mom may get busy with some baking, they divert my attention. I decided to knead the dough and freeze it and bake it when the days are back to normal.

100% Whole Wheat Margherita Pizza

100% Whole Wheat Margherita Pizza

I love recipes which can be made ahead in parts and doesn’t bog me down at one go. Many of you ask me ‘How do I manage with kids?’ Well that’s the secret, I don’t try to be a superwoman and do everything at one time, I break almost all recipes in steps and prepare them ahead of time and just give final assembly on the required day.

Coming back to the pizza, true to the reviews, this pizza is great and healthy too. Since my kids have started loving Margherita flavour, I have also stuck to it.

I got 4 kids who gave this full marks and 4 adults too. So I guess that’s all that matters.

100% Whole Wheat Margherita Pizza

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 2 think crust pizzas

Serving Size: 2

100% Whole Wheat Margherita Pizza

A soft, fluffy and healthy pizza with 100% whole wheat flour. You will be hooked for life.

Ingredients

  • 2 1/2 cups whole wheat flour, plus more for dusting
  • 2 teaspoons instant yeast
  • 3/4 teaspoon salt
  • 1 cup water, room temperature
  • 1 tablespoon olive oil
  • 1 tablespoon sugar

Instructions

  1. In a small bowl, combine yeast, water and 1 teaspoon of sugar. Let it sit for five minutes or till it becomes bubbly.
  2. In a large bowl combine 2 cups flour, salt and remaining sugar. Make a well in the centre and add yeast mixture and olive oil.
  3. Stir using a spoon until the dough just comes together, then knead, either by hand or with the dough hook, for about 5 minutes (3-4 minutes if using dough hook). Add remaining flour in 1 tbsp increments just until dough pulls away from sides of the bowl or is no longer sticky. You may not use all the flour.
  4. Shape dough into a ball, liberally spray with olive oil and at this point you can store in freezer (upto 1 week) or refrigerator (use within 24 hours) in a ziplock bag.
  5. If you wish to use the same day then skip the above step and place the dough in a lightly greased bowl and cover with lightly greased plastic wrap to rise until doubled, about 45 minutes to 1 hour.
  6. Punch down risen dough, divide and shape into 2 balls and place on a lightly floured pizza stone. Roll out into a circle of desired crust thickness and let rest about 10 minutes (at this time you can put on your desired toppings).
  7. If you have let your dough have a slow rise in refrigerator, then remove it and divide the dough in two equal parts and form a ball. Place the dough on a lightly floured surface. Slightly flatten it into a disc and allow it a rest for 30-40 minutes. Roll out into a circle of desired crust thickness and let rest about 10 minutes (at this time you can put on your desired toppings).
  8. Preheat oven to 500 degrees F. Place pizza in oven and bake about 10-15 minutes, or until crust is golden brown and toppings are baked. Let pizza rest for about 10 minutes before slicing. Repeat for 2nd pizza.

Notes:

adapted from Tablespoon

I prefer slow rise of refrigerator than immediate rise.

I usually make 2 pizzas from this, but you can make only one as well.

http://lemoninginger.com/2014/10/17/100-whole-wheat-margherita-pizza/

Sending this to

  1. Bake Fest # 36 originally started by Vardhini.
  2. Yeastspotting

14 Oct

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

Many things in life have a connect, a memory that you always hold onto. They may be good, pleasant or sometimes bad too. But these memories, attachments is what make you the person you are.

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

I strongly believe that.

You must be wondering why am I going all philosophical and that too for a review?

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

I have earlier associated with GourmetItUp and have always loved the experience. Their attention to detail is immaculate. So when they contacted me for a review of their Swirl Fest v 2.0 in Pune I was quite happy to agree.

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

GourmetItUp designs experiences, both alcoholic & non-alcoholic, with partner hotels/ restaurants to give you the best. The experiences are usually 4-6 course meals with lot of emphasis on imparting the uniqueness of the cuisine and your own personal preferences. And you get to avail this experience upon booking through their concierge.

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

With SwirlFest they have brought in Charosa Wine on board as partner and upon booking the experience, you get a complimentary bottle of wine for table of 2. The fest runs for 10 days between 9th to 19th October.

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

Coming to my rant on memories and pleasant incidents, when GourmetItUp asked me to choose restaurant, I would like to experience for SwirlFest v 2.0, I immediately selected Trikaya – a Pan Asian Fine dining restaurant near Mumbai-Pune Highway.

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

The reason being, I have some of the most enchanting memories of that place. Over 5 years ago after my first delivery, I had my first outside meal after the confinement period got over at Trikaya. My new-born slept in the pram next to us as V and I enjoyed our first break in many days, many weeks.

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

I used to reside in a society immediately adjacent to Trikaya so it became an easy place for us to frequent with an infant in tow. Once V even hosted our anniversary party there while I was away from the city. So much for anniversaries!

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

So you can get the essence of how many fond memories I have attached to Trikaya. Its been a while since I have been there, so it was an easy choice to make.

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

I was initially planning to visit on Friday evening but my son took ill with highly contagious infection and I had to postpone the visit by 2 days.

As expected the meal was good, the experience planned to perfection by GourmetItUp.

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

It was a 6-course meal including soup, steamy bites, starters, Main Course, Rice & Noodles and dessert. I chose Shiraz by Charosa Wine which is dry and pairs well with richly flavoured veggies or red meat.

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

For the first course, V ordered Seafood Laksa (soup) and I ordered Tom Yum Soup. I absolutely loved the soup, it was very light and perfectly spicy to make me look forward to the remaining meal.

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

Second course was Steamy Bites of Prawns Siew Mai and Steamed Leafy Roll.

I quite liked Tepanyaki Grilled Vegetables for our 3rd course.

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

I skipped the 4th course and ordered Indonesian Nasi Goreng. I had Nasi Goreng at a famous joint in SoBo few months ago and this definitely beats it. V had Jasmine Burnt Rice and I helped myself to it too and must say it was very-very good.

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

For desserts we chose Wicked Chocolate Blob, which was nothing but smashed brownie with ice-cream and sauce – Old in New packaging. Blueberry Cheesecake was passable.

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

Overall the meal was good, the wine superb and holding to its name. The only thing I recommend is to reduce the portion size of soup. It kills the appetite for the remaining courses, at least it did for me.

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

The meal ended with a very satisfied V opining that this meal for Rs. 1000 per person (inclusive of taxes & charges) is worth it and he would love to take me out more on experiences designed by GourmetItUp.

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

GourmetItUp Presents Swirl Fest 2.0 in #Pune | An Experience

If you haven’t booked your table, then go ahead and book a Swirl Fest Experience by GourmetItUp – visit them here for more details.

Official Wine Partner – Charosa Wines

Restaurant: Trikaya, Pune

Disclaimer: I was invited for the experience but views expressed here are my own.

13 Oct

Best Pizza Sauce Ever

Best Pizza Sauce Ever

I am re-visiting my old recipes in new avatar it seems and this revisit is not intentional.

I have a pizza sauce recipe posted here but I decided to give it a separate entry as I myself end up perusing it quite often.

Best Pizza Sauce Ever

Best Pizza Sauce Ever

Anything good should stand alone, irrespective of the pizza, though the Neapolitan Pizza is awesome.

So the same recipe in just a new packaging and new place.

Best Pizza Sauce Ever

Best Pizza Sauce Ever

And seriously it is the best pizza sauce ever. Don’t doubt my word. It’s written in the Stars.

Best Pizza Sauce Ever

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 2 quart bowl

Best Pizza Sauce Ever

This is a versatile sauce which can be used for pizza and pasta alike. It is simple and easy to make.

Ingredients

  • 2 tablespoons of Olive Oil
  • 1 tablespoon of Butter
  • ½ Cup of Onion, chopped
  • ¼ Cup of Celery, chopped
  • 1 Cup of Tomato Sauce (3/8 Cup Tomato Paste + ½ Cup Water)
  • ½ Cup of Tomato Paste
  • 2 Tablespoons of Cheese, grated
  • 1 teaspoon of Dried Basil
  • 1 teaspoon of Dried Oregano
  • ½ teaspoon of Salt
  • ½ teaspoon of Sugar
  • ¼ teaspoon of Black Pepper
  • 1 small – Bayleaf
  • 1 teaspoon of Fennel Seeds
  • 2 tablespoon of Tomato Sauce/ Ketchup (optional if you want the color to be bright red)

Instructions

  1. In a large skillet, melt butter with oil. Add the onion and celery. Saute until soft and transparent.
  2. Add tomato sauce and tomato paste and stir well.
  3. Add the remaining ingredients and bring to slow simmer.
  4. Simmer for 30-60 minutes (or not at all depending on your taste and time frame).
  5. Remove the bayleaf and use as required.

Notes:

It is versatile and can be used for both pasta and pizza.

You can strain it to achieve smoother look but I prefer not to.

It stores well in refrigerator for upto 3 months.

http://lemoninginger.com/2014/10/13/best-pizza-sauce-ever/

10 Oct

Eggless Chocolate Zebra Cake

Eggless Chocolate Zebra Cake

Exactly a year ago, I posted the recipe for Eggless Choco-Cherry Marble Cake, which I had made as my first commercial order.

Eggless Chocolate Zebra Cake

Eggless Chocolate Zebra Cake

Our friend this year again ordered the same cake for same quantity.

Eggless Chocolate Zebra Cake

Eggless Chocolate Zebra Cake

I have a quirk that I can’t make same things twice so I decided to change things around a bit. She wanted the same cake and the same flavour and didn’t want to try something new, so I was left with the only option of changing the look of the cake.

Eggless Chocolate Zebra Cake

Eggless Chocolate Zebra Cake

Last year I had baked in a loaf pan and sandwiched the chocolate layer between 2 vanilla layers, this year I went with zebra stripes.

Eggless Chocolate Zebra Cake

Eggless Chocolate Zebra Cake

The recipe is exactly same only the pouring pattern is different to achieve zebra stripes.

Eggless Chocolate Zebra Cake

Eggless Chocolate Zebra Cake

For one cake, I used 2 times the recipe, one part I made as vanilla and the second part as chocolate and then alternated the pouring of batter to achieve the zebra.

Eggless Chocolate Zebra Cake

Eggless Chocolate Zebra Cake

The cake was a super-doper hit. I even got more orders from our society post this. Everybody wants the same cake, same flavour.

Eggless Chocolate Zebra Cake

Eggless Chocolate Zebra Cake

This is a must try recipe for all. And when you try, don’t forget to leave your feedback here.

Eggless Zebra Cake

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 12 cup bundt cake

Eggless Zebra Cake

This cake is gorgeous to look at. It is soft, rich and sumptuous beyond words.

Ingredients

    For Vanilla Batter:
  • 1 1/2 cups of all purpose flour, sieved
  • 1 cup of yogurt {home made}
  • 3/4 cup of sugar
  • 1/2 tsp of baking soda
  • 1 1/4 tsp of baking powder
  • 1/2 cup of oil
  • 1/2 teaspoon of vanilla extract
  • For Chocolate Batter:
  • 1 cup of all purpose flour, sieved
  • 1/2 cup of cocoa powder
  • 1 cup of yogurt {home made}
  • 3/4 cup of sugar
  • 1/2 tsp of baking soda
  • 1 1/4 tsp of baking powder
  • 1/2 cup of oil
  • 1/2 teaspoon of vanilla extract

Instructions

  1. Preheat oven to 200 C for 10 minutes. Grease a 12 cup ring mould.
  2. For the Vanilla Batter:
  3. Beat the sugar and yogurt for 5 minutes on high speed. Add baking powder and baking soda, beat in on low, and allow to stand for 3 minutes. You will find that bubbles appear.
  4. Beat in the oil and vanilla essence. Next, slowly add the flour in 4 lots, blending in well after each addition.
  5. For the Chocolate Batter:
  6. Beat the sugar and yogurt for 5 minutes on high speed. Add baking powder and baking soda, beat in on low, and allow to stand for 3 minutes. You will find that bubbles appear.
  7. Sift cocoa powder & flour together 2-3 times.
  8. Beat in the oil and vanilla extract. Next, slowly add the flour mixture in 4 lots, blending in well after each addition.
  9. Using an ice cream scoop, pour two scoops of vanilla mixture into pan. Now alternate and pour one scoop of chocolate mixture on top of vanilla mixture. Continue to alternate between vanilla and chocolate layers until bundt pan is filled.
  10. Bake at 200 C for 10 minutes, reduce temperature to 170-180 C and bake for 45-50 minutes or till a toothpick inserted into the cake comes out clean.
  11. Cool the cake for 30 minutes and then overturn onto a plate.
  12. Wait for at least 2 hours before slicing it, else it doesn't slice neatly.

Notes:

adapted from here & here

The key to successful zebra effect is quick action otherwise soda will release all its fizz and the cake will not rise.

Second important key point is to pour each batter on top of the other so that the under layer will spread automatically with its weight, and thus creating a zebra effect.

You can create any pattern you want and pour batter in any fashion.

Like a quickbread it is best to slice the cake next day.

If you want to add dried fruits and nuts in the batter than slightly roast them and coat in flour before adding.

http://lemoninginger.com/2014/10/10/eggless-chocolate-zebra-cake/

Sending this to Bake Fest # 36 originally started by Vardhini.