Cheese & Green Onion Cornbread

Cheese & Green Onion Cornbread
This no-knead cornbread recipe is soft, moist and has the great tang of cheese and green onions.

Ingredients
140 g (5 oz) cornmeal (yellow or white – your choice!)
125 g (4½ oz) plain or all-purpose flour
240 ml (8 fl oz) buttermilk
115 g (4 oz) butter
50-100 g (2-4 oz) strong-flavoured cheese
6 green onions (spring onions)
2 eggs
1 tbsp sugar
1½ tsp bicarbonate of soda.
¼ tsp salt
Extra grated cheese for topping (optional)

Instructions

Get everything ready by preheating the oven to 200°C/395°F fan oven, 220°C/425°F conventional oven and lightly greasing a 20cm (8″) cake tin or baking dish.

In a large bowl mix together the cornmeal, flour, cheese, green onions, sugar, bicarbonate of soda and salt.

Melt the butter and add it to a separate bowl together with the eggs and buttermilk.

Pour the buttermilk mixture into the cornmeal mixture and mix together quickly. Don’t worry if your batter is a bit lumpy.

Pour the batter into the prepared cake tin. Bake for 20-25 minutes until the top is golden brown and a skewer inserted into the bread comes out clean.

Sprinkle the top of the bread with grated cheese and allow to cool for 10 minutes before removing from the cake tin.

Allow to cool but serve slightly warm.

Notes

Buttermilk can be replaced by a 50:50 mixture of plain yoghurt and milk.

If you like your cornbread sweet then you’ll need to add more sugar to the recipe – up to 6 tbsp according to your taste.

Use a strong cheddar cheese or jack cheese and add as much as you need for your taste. You can also use blue cheeses such as Gorgonzola or Stilton!

sources:thebreadkitchen

Homemade Basic No-Knead Bread

Homemade Basic No-Knead Bread
This basic no-knead bread is called a Grant Loaf and can be make in less than 2 hours!

Ingredients

450 g (16 oz) wholemeal or white bread flour
385 g (13½ oz) lukewarm water or milk
1 tsp salt
1 tsp dried yeast
1 tsp sugar

Instructions

Add the sugar and yeast into the water, mix and leave for 10 minutes for the yeast to activate.

Mix the flour and salt in a bowl. Add the yeast/water mixture and mix well to achieve a smooth, sticky dough.

Lightly grease a 21cm x 11cm (8½” x 4½”) loaf tin and pour the mixture in. Spread the dough out with a spoon, cover and leave in a warm place for about an hour.

Once the dough starts to rise above the level of the loaf tin bake at 180°C/360°F fan oven, 200°C/395°F conventional oven for 35 minutes.

Remove from the loaf tin and allow to cool on a wire rack.

Notes
For the wholemeal loaf you can add a little extra flavour by using a dark brown sugar such as Muscovado sugar.

The loaves freeze well so you can make several at once if you have enough loaf tins!

Bagels Recipe

Bagels Recipe
Bagels are just awesome fresh out of the oven, but when you make your own with this bagel recipe they’re even better!

Ingredients

450 g (1 lb) strong white flour (bread flour)
1 tbsp sugar
2 tsp salt
1 tsp dried yeast
1 egg white
Poppy seeds and or sesame seeds for sprinkling on the bagels (optional)
For poaching the bagels
3 tbsp sugar

Instructions

Add the tbsp of sugar and the yeast to 300 ml (10 fl oz) of lukewarm water. Mix well and leave for 10 minutes.

Put the flour and salt in a large bowl and mix well. Pour on the yeast/water mixture and mix to a soft dough. Add more flour if the dough is sticky.

Turn the dough out onto a floured surface and knead for 10 minutes.

Place the dough into a lightly greased bowl, cover and put in a warm place until the dough has doubled in size (1-2 hours).

Turn the risen dough out onto a floured surface and knock it back gently. Cut the dough into 8 pieces and make each piece into a ball.

Take a ball of dough, flatten it slightly, then poke a hole in the middle using a finger and thumb. Place your finger through the hole and swirl the dough around your finger to increase the size of the hole. Repeat for the remaining pieces of dough.

Place the bagels on a floured surface, cover and allow to rise for about 20 minutes.

Beat the egg white with 3 tbsp of cold water.

Add the 3 tbsp of sugar to a large pan of simmering water and stir to dissolve.

Drop 2 or 3 bagels into the water and cook for about 30 seconds. Turn them over and cook for a further 30 seconds.

Remove the bagels from the water and place on a clean teatowel to drain.

Transfer the bagels onto a baking sheet lined with lightly-greased baking paper. Brush with the beaten egg white and sprinkle with seeds if desired.

Bake at 180 °C (350°F) fan oven/200°C (400°F) normal oven for 20-25 minutes.

Remove from the oven and allow to cool.

Notes

Bagels are always best on the day they are made, but they keep well in an airtight bag for 2-3 days. Warm them before eating.

They freeze well too!

Other optional toppings for the bagels are:
Caraway seeds
Coarse salt
Minced fresh garlic
Minced fresh onion
recipe sources:thebreadkitchen

Chocolate Bread Hearts

Chocolate Bread Hearts
These chocolate bread hearts are simple to make and totally delicious. Great for Valentine’s Day!

Ingredients
350 g (12 oz) strong white or AP flour.
250 g (8 fl oz) lukewarm water
75 g (3 oz) plain chocolate, chopped, or chocolate chips
2 tbsp cocoa powder
2 tbsp caster (superfine) sugar
25 g (1 oz) melted butter
1 tsp dried yeast
½ tsp salt


Instructions
Add the yeast and sugar to the water, mix and allow to stand for 10 minutes to allow the yeast to activate.
Put the flour and salt in a large bowl. Sieve in the cocoa powder to remove any lumps. Mix well.
Make a well in the centre, add the yeast/water/sugar mixture and the butter and mix to a soft and sticky dough.
Scrape the dough onto a clean surface and knead the dough for at least 10 minutes until smooth and just slightly tacky.
Place the dough in a lightly-greased bowl, cover with plastic film and allow the dough to rise in a warm place until doubled in size.
Turn the dough out onto a floured surface, knock it back and sprinkle on the chocolate pieces. Knead the dough gently for 3-4 minutes to distribute the chocolate evenly throughout the dough.
Divide the dough into six equal pieces and shape each piece into a ball.
For each ball of dough: Roll the dough into a teardrop shape by placing the dough under your hand, angling your hand slightly and rolling the dough back and forth.
Flour the surface again and flatten the teardrop. Elongate the pointed end of the heart slightly.
Make a cut in the dough from the middle to the bulbous end of the heart. Pull the two lobes of the heart apart and round them off. Place on a greased baking sheet.
Place the baking sheet in a large plastic bag or cover with oiled plastic film. Leave in a warm place for about an hour to prove.
Bake at 175°C/350°F fan oven, 190°C/375°F conventional oven for 12-15 minutes.
Leave to cool on a wire rack.
Notes
The best way to eat these is to slice them in half, spread one half with butter or whipped cream or, my favourite, cream cheese. Then spread on some marmalade or jam – raspberry and strawberry work really well. Replace the top half and you’re ready to go!

sources:thebreadkitchen

COCONUT RICE

COCONUT RICE

Ingredient 
Channa Dal 1Tablespoons
Curyy Leaves 5Leaf
Salt 1To Taste
Sugar 1Tablespoons
Chopped Ginger 6Numbers
Mustard Seeds 1Teaspoons
Cumin 1Teaspoons
Green Chillies 1Numbers
Coconut Oil 2Tablespoons
Cahsewnuts 1Cup
Grated Coconut 2Cup
Boiled Rice 6Cup
Red Chilli 3Piece
Urad Dal 1Tablespoons
Hing Optional

DIRECTIONS

cook rice seperately make sure it is fulffy.

Heat ghee in a pan.Add cumin,mustard ,red chilli whole and saute till the aroma is released. Now add the channnadal,urad dal ,gr chillies,ginger curry leaves cashew nuts, and saute till soft.

Then add the coconut grated and sugar.Gently stir Then add the rice and fry for 2-3 minutes .chech seasoning .Stir well and adjust.

Serve hot.