Potato Bread Loaf

This one's got some mashed potato and the water in which i boiled the potato.. Nice and starchy!

Ingredients:

• 1/2 cup whole wheat flour
• 3 cups bread flour
• 1 packet quick rise yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 Tablespoon oil
• 1 medium sized potato boiled and mashed
• 2/3 cup potato water (water in which I boiled the potato)
• oil for greasing

Directions:

1. In a small bowl, add 1/4 cup warm potato water and yeast and 1 teaspoon sugar and mix well. Wait until the mixture becomes frothy. 10 minutes.
2. Grease the mixer bowl and add the flours, oil, salt and mashed potato and mix well.
3. Add in the yeast mixture and the remaining potato water and knead for 8-10 minutes (batches of 3 minutes) Add more flour or water if required.
4. The dough should leave the sides and be soft ant not sticky.
5. Place dough in well greased container covered in a warm place for an hour to 80 minutes.
6. Punch the dough down and use some flour to knead it to make it less sticky.
7. Shape the loaf by pulling on all sides and tucking under and place in well greased bread pan.
8. Cover with a kitchen towel and let rise for 40 minutes.
9. Bake at 375 degrees F for 35-40 minutes or until the bread looks nice and brown and sounds hollow.
10. Cool completely before slicing! and Enjoy the roasty potato taste!

This one is headed to Yeastspotting!

Mughlai Veggie Biryani!

I usually don't like to cook much on weekends since I cook so much during the week. I want to spend the most time with hubby and go out and all that. But as luck would have it, my eyes were singing a different song altogether and not letting me get out on long drives!. Hate this allergy season! So, on Saturday evening, random recipes were circling in my head. I decided to make a rice dish but not the usual Biryani or Pulao. I decided to use some of the elements of mughlai creamy curries and some cashews to make a Mughlai Vegetable Biryani!

Ingredients:

• 3 cups basmati rice cooked.
• 1 Tablespoon oil
• 1/2 medium onion chopped
• 6-8 raw cashews ( you can use roasted or fried as well)
• 2 bay leaves
• 3 cloves
• 1 cardamom
• 1/2 inch cinnamon
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds or powder
• 1/2 teaspoon fenugreek seeds(methi)
• 2 dried red chillies
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt or to taste
• 1 teaspoon sugar
• 2 teaspoons ginger garlic paste
• Assorted chopped veggies: I used 1 cup cauliflower, 1/2 cup green bell pepper,1/2 cup carrots, 1/2 cup peas, 1/2 cup french beans . You can add paneer tikka or chicken tikka as well.
• 1 cup cilantro for garnish
• 1 cup chopped tomato for garnish
• 1 tablespoon lemon juice

Directions:

1. Cook the rice and keep aside.
2. In a large pan, heat the oil at medium heat and add all the whole spices( cumin seeds, fenugreek seeds, fennel, coriander, bay leaves, cinnamon, cloves and cardamom)
3. Let them cook on medium heat for 3-4 minutes.
4. Add in the chopped onions and mix well. Cook the onions with occasional stirring.
5. Add in the dried red chillies, raw cashews and turmeric after 10 minutes and cook for another 5 minutes or until onions turn golden.
6. Cool this onion cashew mixture and blend with a little water to coarse paste.
7. In the same pan, add a little oil and this mixture. Cook the mixture for 6-7 minutes on medium heat.
8. Add in all the veggies, ginger garlic paste, salt and sugar. (If using paneer or chicken tikkas, add the tikkas to the mix and cook for 5-6 minutes till the tikkas are all covered with the onion cashew mixture. )
9. Mix well and cook on medium low heat, covered, with occasional stirring.
10. Once the veggies are almost cooked, remove from heat.
11. Grease a baking dish and layer half inch of rice.
12. Drop the veggies mixture on top to cover all of the rice with a half inch layer. If here is more veggies mixture left, you can make another rice layer and veggies layer.
13. Add a half inch layer of rice.
14. Garnish the top with chopped tomatoes, cilantro and lemon juice.
15. Cover dish with foil and bake at 350 degrees F for 15-20 minutes right before serving.

Orange Buns!

Some buns with freshly squeezed orange juice and the pulp! It was a bit cold the other day and I thought of using up the sulky orange on the counter top for something. I blended the peeled orange and strained some juice out of it. Drank half the juice, but it was a bit too sour, so used the other half in the bread. Since I dint feel like throwing away all the pulp. I removed the seeds from the pulp and put it in as well!

Ingredients:

• 2-3 cups bread flour
• 1/2 cup bran
• 1/3 cup water
• 1.5 teaspoons quick rise yeast
• half cup orange juice and 1/4 cup pulp ( pulp is optional)
• 1 teaspoon salt
• 2 teaspoons sugar
• 1/4 cup olive oil
• 1 large egg

Directions:

1. Warm the water to just about warm to touch and add sugar and yeast to it. Mix well and let it sit for 10 minutes or until frothy.
2. Grease the mixer bowl and add the flours,bran and salt to it. Mix well.
3. Add in the oil, egg and orange juice and give it a whirl.
4. Add in the yeast mixture and run the mixer with dough hook for 10 minutes. ( batches of 3 minutes with intermittent scraping)
5. Add in more water or flour if needed. Dough should be soft, not sticky.
6. Place dough in well greased container, covered with plastic wrap for an hour or until doubled.
7. Punch it down and using some flour knead dough for a minute to reduce stickiness.
8. Make 8-10 small balls. Shape balls by pulling on all sides and tucking under.
9. Place balls on parchment, an inch apart and cover with towel and let rise for half an hour.
10. Bake at 375 degrees F for 20 minutes.

Doughnuts!

Made some doughnuts the other day. Heres the Recipe from MelangerBaking which i found on last week's YeastSpotting at Susan's Wild Yeast.. Will try to make some glazed ones next time!

Garlic Naan! ( Indian Flatbread with garlic topping)

See the Vegan Garlic Naan here.

I made some Garlic Naan today. I tried different styles of cooking. Baked some, grilled on a grill pan. The bakes ones came out a bit hard on the edges. The grilled ones were perfect. For a better result with baking , next time I will try a Pizza stone and higher temperature!

Both pics are of the baked Naans. I have made Naan before and the recipe is almost the same and all were grilled on a grill pan! For pictures of ow the grilled Naan looks like check the earlier post.

Ingredients:

• 2-3 cups bread flour
• 1/2 cup whole wheat flour
• 2 Tablespoons yogurt (plain)
• 1/4 cup water
• 2 teaspoons active yeast
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 Tablespoon ghee(clarified butter) at room temperature for dough
• 1 Tablespoon softened butter
• 1/2 teaspoon ajwain(carom seeds) (use onion seeds/kalunji/nigella if you can find them)
• For the topping: 1 teaspoon butter melted. Mix in 4 cloves of Garlic minced or grated and 1.2 teaspoon garlic powder.

Directions:

1. Warm the water and add yeast and sugar to it. Mix well and let sit for 10 minutes or until frothy.
2. In mixer bowl, add flours, salt and add ghee and softened butter to it.
3. Mix the ghee using hands and try to knead. The dough should start getting some crumbs, Knead for 4-5 minutes. If using stand mixer, knead with dough hook on the regular setting for 1 minutes, then scrape and mix using a spatula and knead again for 2 minutes.
4. Add in the yogur, ajwain(carom) seeds and yeast mixture and mix well.
5. Knead for 8-10 minutes in the mixer (batches of 3 minutes). By hand, knead for atleast 8 minutes, until a soft and non sticky dough is formed.
6. Place dough in well oiled container, covered for atleast an hour.
7. Punch the dough down and knead for a minute.
8. Make 6-8 balls out of the dough depending on the size of Naan you want to make.
9. Roll out the balls one by one into 1/8 inch round or oval.
10. Place the Naans on greased baking tray or on parchment lined baking tray.
11. Cover the trays with kitchen towels and let the Naans rise for 15 minutes. You can skip this rise is in a hurry.
12. Pre-heat the oven to 435 degrees F.
13. Remove the towels and place baking tray in oven. Brush the melted butter with garlic on top.
14. Bake the Naans at 435 degrees F for 4-5 minutes or broil them or 2-3 minutes.
15. If using grill pan, Heat the grill pan on high heat until it is nicely hot. Grill the Naans( dont brush the garlic butter on them yet) for 23 minutes on each side. Brush the done side with garlic butter.
16. Garnish with fresh finely chopped cilantro when the Naan is just about done.
17. Serve hot with any main course dish!
18. For better results with baking, use a Pizza stone and let it heat up for at least 15 minutes and then broil the Naans on parchment over it!

Beety Bread with some Orange Zest!

I have made Beet Bread before with grated beet. This one has blended beet and whole lot more beet and a whole lot more color.. the nice dark raspberryish red!

I also added some orange Zest for some tang and heres the pretty bread!

Ingredients:

• 1 cup whole wheat flour
• 3-4 cups bread flour
• 1 packet quick rise yeast
• 4 Tablespoons brown sugar
• 2 Tablespoons honey
• 1 teaspoon salt
• 1 Tablespoon butter
• 1 medium sized beet peeled, chopped and then coarsely pureed in a blender.
• 1 Tablespoon fresh orange zest
• 2/3 cup water
• oil for greasing

Directions:

1. Puree the chopped and peeled beet with little water, honey and salt to form a coarse puree. It will look like finely grated beet in some pulp. Keep aside.
2. In a small bowl, add 1/4 cup warm water and yeast and 1 teaspoon brown sugar and mix well. Wait until the mixture becomes frothy. 10 minutes.
3. Grease the mixer bowl and add the flours, zest, softened butter and rest of the sugar and beet puree and mix well.
4. Add in the yeast mixture and the remaining water and knead for 8-10 minutes (batches of 3 minutes) Add more flour or water if required.
5. The dough should leave the sides and be soft ant not sticky.
6. Place dough in well greased container covered in a warm place for an 80 minutes.
7. Punch the dough down and use some flour to knead it to make it less sticky. The dough will be sticky after the rise because of the extra moisture from the beets.
8. Shape the loaf by pulling on all sides and tucking under and place in well greased bread pan.
9. Cover with a kitchen towel and let rise for 45 minutes.
10. Bake at 375 degrees F for 35-40 minutes or until the bread looks nice and brown and sounds hollow.
11. Cool completely before slicing. Since hubby was freaking out on the color of the bread, I toasted the slices to a nice brown to serve him with the breakfast! I love the color though!

This one's headed to YeastSpotting!

Paneer Butter Masala!

I know there are tons of Paneer Butter Masala or Paneer Makhani or Tikka Masala recipes out there. But Here is my version. Added under the directions are some other variations.

Oh yes, I did not take a picture because I dint think I will post this recipe:) It looks like every other Paneer butter Masala..:)

Heres one from the Hindu

My usual recipe

Ingredients:

• 2 cups paneer cubes
• 1/2 medium onion chopped
• 4 medium tomatoes chopped
• 1 Serrano chili pepper
• 1 dried red chili
• 1/2 teaspoon coriander seeds or coriander powder
• 1/2 teaspoon cumin seeds
• 4 cloves
• 1 cardamon pod
• 1/2 inch cinnamon stick
• 2 bay leaves
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon turmeric powder
• 2 inch ginger chopped
• 6 medium sized cloves of garlic chopped
• 1 Tablespoon dried Kasuri Methi. Fresh Fenugreek Leaves can also be used. (optional)
• 1 cup cashews soaked in water for an hour
• 1/2 cup milk or cream
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 Tablespoon oil
• 1 teaspoon butter
• chopped cilantro or grated beets for garnish

Directions:

1. In a large pan, add oil and chopped onions and let cook on medium heat for 10 minutes or until the onions start to look nice and golden.
2. Add in the spices( bay leaves, cumin, coriander, turmeric, methi seeds, cloves, cinnamon, cardamom and red chili) and cook for 2-3 minutes. You can roast these spices separately beforehand and keep them to be added at blending time as well.
3. Add in the green Serrano chili and garlic and ginger and cook for another 5 minutes with occasional stirring.
4. Cool the mixture a little and blend the onion spices mixture along with chopped tomatoes and soaked cashews.
5. In the same pan, add butter and pour the blended mixture and kasuri methi or fresh chopped methi leaves, and cook on medium low heat partially covered for 20-30 minutes occasionally stirring on until the mixture thickens and starts to leave oil on the sides.
6. Add in the salt sugar, milk or cream and paneer cubes and mix well. If the consistency of the curry is too thick, add some more milk. You can use water instead of milk too.
7. Cook on medium-low heat, covered for 5 minutes. Taste and adjust salt and sugar. This dish is usually quite sweet in restaurants.
8. Garnish with fresh chopped cilantro or grated beets or fried onions!
9. Serve hot with Naan, Roti or Basmati Rice.

Variations:

1. Paneer cubes can be fried and added to the curry.

2. You can eliminate onions from the curry and just roast the spices and blend with tomatoes and cashews and follow the rest of the steps.

3. For Tikka Masala, use the onion free curry as mentioned above and add Paneer Tikkas to it. Paneer Tikka can be made by marinating Paneer in Yogurt and ginger-garlic paste, salt, red chili powder, cumin, coriander powder and other spices you like, and then grilled or broiled in the oven.

4. You can also use garam masala instead of the separate spices.

3. You can add additional cream and butter for garnish. Also beets grated and pickled in lime juice or vinegar make a great garnish.

Feta Olive Oil and Herbs Bread!

This one is similar to the Ricotta Olive oil bread . The bread has Feta cheese and more herb-ed olive oil.! As with all breads with cheese, the texture is dense. I am not a big fan of raw feta. So this bread was an instant hit for me, because it had the taste of feta which was not overpowering and the olive oil and herbs complimented it really well.

Ingredients:

• 3 cups bread flour
• 1/2 cup whole wheat flour
• 1/2 cup rolled oats
• 1 cup feta crumbled
• 2/3 cup warm water
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup herb-ed olive oil ( the oil has some balsamic vinegar, rosemary, basil,chives, thyme )
• 1 packet quick rise yeast (1.25 teaspoons)

Directions:

1. Warm the water and add the yeast and sugar to it and mix well. Let sit for 10 minutes.
2. Grease the mixer bowl and add the dry ingredients. Give them a good mix.
3. Add the cheese, oil and the yeast mixture and knead for about 8 minutes in batches or 2-3 minutes. Or knead by hand for the same amount of time till a nice soft non sticky dough is formed. Add more flour or water if needed.
4. Place dough in well oiled container. Spray cooking oil on its top and cover with plastic wrap.
5. Let it rise for an hour in a warm place.
6. Punch the dough down and knead for a few seconds.
7. Make a loaf out of it by pulling on all sides and tucking it under.
8. Place tucked side down in greased bread pan.
9. Bake in pre-heated oven at 375 degree F for 40 minutes or until nicely brown on the top.
10. Cool completely before slicing. I usually slice it after keeping it in the refrigerator for a few hours for nice and clean slices.
11. Enjoy warm or toasted and dipped in olive oil. It tastes heavenly with some olive oil! And one of friends 1.5 year old daughter loved it, and she is quite fussy about eating bread! :)

Everyday Chole! ( Garbanzo Beans curry)

Another Chole recipe! Check out Kadhai Chole and Palak Chole for variations!

Ingredients:

• 2 cans garbanzo beans
• 1 cup water
• 1 regular tea bag
• 2 cloves
• 1 bay leaf
• 1 cardamom
• 1/4 teaspoon cinnamon powder
• 1/2 medium onion chopped
• 3 medium tomatoes chopped
• 1 Serrano chili pepper chopped
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• pinch of asofetida(hing)
• 1/2 teaspoon turmeric powder
• 4 cloves of garlic chopped
• 1 inch ginger chopped
• 1/2 teaspoon salt or to taste
• 1 Tablespoon oil
• Chopped onion,cilantro and lime juice for garnish

Directions:

1. Pressure cook the garbanzo beans with a cup of water, tea bag, cloves, cardamom and bay leaf and cinnamon for about 2 whistles or till the beans are very soft and easily mash-able.
2. Discard the tea bag, cloves, cardamom and bay leaf. Mash some of the beans.
3. In a large pan, heat the oil at medium heat and add hing(asafetida), chopped onions and Serrano chili pepper.
4. Cook on medium heat for 8-10 minutes or until the onion starts to get soft and golden .
5. Add in the spices( cumin , coriander, turmeric) , ginger and garlic and cook for another 3-4 minutes.
6. Add in the tomatoes and salt and cook for 5 minutes.
7. Add in the cooked garbanzo beans and mix well. Check for salt and spice. Add more salt or red chili powder if needed.
8. Cook on medium low heat, covered for 10-15 minutes or until the gravy thickens to a consistency you like.
9. Serve hot and Garnish with chopped onions, cilantro and lime juice !
10. Enjoy with Puri, Naan, Roti or Basmati Rice!

Orange Apple Flax Seed Bread.

I wanted to make an Orange Bread with some nice freshly zested orange peel and flax seed, but I dint have an orange handy to peel. So I used some Orange marmalade with tons of peel instead. I also added the left over Apple from the previous bread and some molasses and brown sugar. This bread has a tangy taste to it and the hint of molasses and apple come out when toasted!

Ingredients:

• 3-4 cup bread flour
• 1 cup whole wheat flour
• 1.5 teaspoon quick rise yeast and .5 teaspoon regular yeast
• 1/2 medium apple pureed
• 2 Tablespoons Orange marmalade
• 2 teaspoons lime juice
• 3 Tablespoons flax seed crushed slightly
• 2 Tablespoons dark brown sugar
• 1 Tablespoon molasses
• 1 teaspoon salt
• 1 Tablespoon vegan butter
• oil for greasing
• 2/3 cup water

Directions:

1. Warm the water and add yeast to it. Let sit for 10 minutes or until frothy.
2. Puree the apple with little water, sugar and molasses.
3. Grease the mixer bowl and add 3 cups bread flour, 1 cup whole wheat flour, salt, flax seed and mix well.
4. Add in the yeast mixture, marmalade, softened butter and lime juice and knead for 10-12 minutes( 2-3 minute batches with occasional scraping)
5. Add more water or flour if needed. The apple will make the dougg more moist with time, so try to keep the dough a little on the dry side.
6. Place dough in well oiled container covered for 1.5 hours.
7. Punch it down and knead for a minute. Shape dough into a loaf by pulling on all sides and tucking under.
8. Place in bread pan, cover with kitchen towe and let rise for another 40 minutes.
9. Bake at 375 degrees F for 45-50mminutes or until nice a brown and sounds hollow.
10. Bread will have a nice dark crumb, which will be a bit hard right out of the oven, but will soften as the bread cools. Slice after the loaf has cooled completely. I usually keep the cool bread in the refrigerator for an hour before slicing to get nice and clean slices. I also store all the fruit breads in the refrigerator and consume within 4-5 days.

This bread is heading to this week's Yeastspotting! Check out lots of awesome breads there!

Apple Ginger Bread.

If you have been following this blog, you know how much I love Ginger!. This is another addition to the ginger recipe collection.

I have been baking breads long enough to realize that I don't like the all white store bread anymore. Most days, I'd rather eat a bread with some substance in the bread in terms of wheat, other whole grains, fiber, fruit, seeds or something. So here's one with Apple and Ginger. It is very mildly sweet loaf and can be used as sandwich bread, or any where you need white bread!

Ingredients:

• 1 cup whole wheat flour
• 3 - 3.5 cups white bread flour
• 1/2 cup bran
• 1/2 medium sized apple pureed
• 1 inch of ginger pureed
• 1.5 teaspoons quick rise yeast and .5 teaspoon regular active yeast
• 1/2 cup water (use more if needed)
• 1/3 cup canola oil
• 1 teaspoon salt
• 1 Tablespoon sugar
• 1 teaspoon lime juice

Directions:

• Warm the water and add yeast to it. Let sit for 10 minutes or until frothy.
• Grease the mixer bowl and add the flours, bran, sugar and salt to it. Start with 2 cups bread flour and add more later if necessary.
• Puree the Apple and ginger with little water to get a nice smooth puree.
• Add the puree, oil, lime juice and yeast to the flours and give a mix.
• Add in the yeast mixture and knead. Add more flour or water if necessary.
• As with all watery fruits, the fruit will give out more moisture with time, so try to keep the dough a little on the dry side.
• Knead for 10-12 minutes( 2-3 minute batches in mixer with intermittent scraping)
• Place dough in a well oiled container, spray some oil, cover with plastic wrap with enough room to double in size.
• Punch dough down after an hour an half.
• Shape into a loaf by pulling on all sides and tucking it under.
• Place loaf in greased bread pan and cover with kitchen towel.
• Let rise for another 45 minutes.
• Bake at 375 degrees F for 35-40 minutes or until nice, golden and sounds hollow.
• Take bread out of bread pan and cool completely before slicing!
• I store all breads with any fruit in it in the refrigerator and use them within 4-5 days.

Mini Eggless Cereal Cake!

I was craving something sweet the other day and I dint have any fruits on hand to add to the cake. So I tried adding cereal to the cake batter! I added Post Blueberry Morning since it has a lot of dried blueberries and I love the multi-grain bran flakes. The cake turned out quite wonderful and the right amount of sweet! I usually like my cakes just about sweet and not super sweet coz they hurt my teeth! Feel free to increase the sweetness according to your taste!

Ingredients:

• 1 cup self rising flour
• 1/4 teaspoon baking soda
• 1 teaspoon lime juice
• 1/2 teaspoon ginger powder
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon salt
• 1 tablespoon freshly grated ginger
• 1 cup blueberry morning cereal( or any cereal with dried fruit)
• 1/4 cup oil
• 1 Tablespoon sugar
• 1/4 cup honey
• 1/4 cup condensed milk
• 2/3 cup milk or water

Directions:

1. In a bowl mix together all the dry spices, flour, baking soda and salt.
2. Add in the rest of the ingredients and mix until just about combined.
3. Pour batter into 2 well greased mini loaf pans(6 by 2 inch I think )
4. Bake at 365 degrees F for 20-25 minutes until toothpick comes out clean.
5. Cool for 5 minutes, then remove cake from pan. Cool completely before storing.

No Iodine Strawberry Bread!!

This bread is headed to this weeks YeastSpotting!

I have made strawberry bread before . This one is made using the mixer, with no salt, no dairy. no egg, no butter for the ever brave and cheerful Mona who is on a low-iodine diet for her radio-iodine scan. Lots of prayers for her and hope that her scan is super clean! Die you cancer cells.. die!

I wasn't sure if I could use honey and dried spices, so I have kept this bread very minimalistic. I actually used only 2 Tablespoons sugar and that made the bread quite bland, so increase it to 3-4 Tablespoons. You can also add about 1 teaspoon non iodized salt and 2 teaspoons of fresh lime juice.

Its so difficult to be on a restricted diet. We dont realize how much crap there is in everything bought from the market. Even spices and spice mixes have salt. Making everything from your morning bread, to all meals and in between snacks, from scratch sure becomes a daunting task. Lets all be there for friends and family when they need us!

Ingredients:

• 3-4 cups bread flour
• 1 cup whole wheat flour
• 2 cups fresh strawberries pureed with minimal water (the puree should be about 1.5 cups)
• 1/4 cup warm water
• 1.5 teaspoon quick rise yeast and .5 teaspoon regular active yeast
• 2/3 cup oil (canola)
• 1 Tablespoon oil for greasing
• 3 Tablespoons sugar
• 1 teaspoon non iodized salt(i dint have this)

Directions:

1. Warm the water and add yeast to it. Let sit for 10 minutes or until frothy.
2. Grease the mixer bowl and add the flours.
3. Add in the rest of the ingredients and the yeast mixture and knead for 10-12 minutes(2-4 minutes then scrape and so on). Add more water if needed. The strawberries will keep giving out their moisture, so try to keep the dough a little on the dry side.
4. Keep the dough in a well greased bowl, covered for about 1.5 hours to rise.
5. Punch the dough to remove excess air and shape it into a loaf using the boule technique by pulling on all sides and tucking them under. Use some oil on your palms and some flour to avoid the stickiness. The dough will be stickier than usual, because of the extra moisture of the strawberries.
6. Place loaf in a well greased pan, cover with a towel, and let rise for 40 minutes.
7. Bake bread at 375 degrees F for 40-45 minutes or until it sounds nice and hollow!
8. The crust will feel hard when taken out of the oven, but an hour later it will soften up nicely.. because of the strawberries!!
9. Enjoy toasted with anything, at any time of the day!

Cheddar biscuits!

I had a big slab of mild cheddar sitting and looking sad in the refrigerator. I looked up cheddary recipes and decided to make some fluffy biscuits. I made them in a mini muffin pan instead of dropping dollops on a parchment paper to get a fatter and taller biscuit!

Ingredients:

• 1 cup self rising flour
• 2 cups shredded cheddar
• 1 large egg
• 1/4 teaspoon baking soda
• 1 teaspoon lime juice
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2/3 cup water
• 1/2 cup finely sliced chives/shallots/spring onions

Directions:

1. In a large bowl. mix he flour, salt , pepper and baking soda well.
2. Add in the rest of the ingredients and mix until just about combined. Use more water if needed.
3. Drop spoonfulls in a greased mini muffin pan or on parchment paper.
4. Bake in preheated oven at 360 degrees F for 20-25 minutes or until nice and golden.
5. Take the muffinsout of the pan and cool before storing!
6. Enjoy these biscuits with dinner or as a snack!