Cinnabon Recipe- easy and delish.
Ingredients: 4 cups Cake Flour 1 pkt yeast 1/2 tsp salt 125g Butter 1 egg 1/2 cup sugar 1 cup lukewarm water (more hotter) can use more if nec
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Method Mix flour,sugar, yeast and salt. Melt butter in warm water. Add in egg. Then add the wet to the dry ingr. Mix to form a soft dough. Let rise - 1 hour in Wonderbag. (place a hot water bottle or heated bean bag under bowl of kneaded dough to aid the raising process) Once rise roll out 2 Large rotis with dough.Brush the surface of roti with some melted butter. Mix the half cup sugar with abt 2 tsp ground cinnamon or more depends on how cinnamony u like it. Sprinkle the sugar cinnamon over the surface of roti. Roll up roti like a swiss roll.. Cut 3cm and turn flat on greased tray. Brush with egg and bake at 180 for 20 min Topping When it comes from the oven, Make a simple cream cheese icing topping and spoon it over with some choc ganache (few tablespoons of heated cream mixed with a good quality chocolate)... If you dont have with. a simple butter cream will also do. |
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I dont make breyani often as it is especially tedious and takes loads of preparation time. For Eid- Ul - Fitr i decided that the Breyani wil be made as i have a Wonderbag to bring the taste to a new level. This recipe is from the Indian Delights Cookbook by Zuleikha Mayat. Firstly when cooking with the Wonderbag please remember the following. 1. You must use a heavy metal based Cookware..With a tight fitting metal lid. Glass Lids will result in uncooked food. 2. You need to fill your pot for optimal results. Lamb Breyani. Ingrdients 1 kg lamb pieces cleaned 2 cups brown lentils (boiled) and set aside 2 cups Basmati or Alabama rice (NB: boiled for 5 minutes on stove, strained and put aside. NNB Do not put raw rice into your breyani) 2 pieces Stick Cinnamon 4 cardomon crushed 1 tsp Cumin (Jeera) 1 tsp Corianer powder 1 tsp Cayenne pepper (or chilli powder) half tsp tumeric 1 tsp barishap powder (fennel) 6 potatoes peeled and cut in half.. (Fried in hot oil for few minutes. Just for colour and NOT till cooked) 4 medium onions (sliced and fried in oil till brown and crisp) Watch the onions so that it doesnt burn. Burnt onions give the food a bitter taste. 1 tablespoon Freshly crushed garlic ginger paste (store bought is NOT the same) 4 green chillies slit 1.5 cup yoghurt 1 fresh tomato grates t tablespoon lemon juice 1/4 tsp saffron 1 tsp salt 1/2 bunch fresh coriander 1. Allow Saffron strands to become crisp over very low heat. crush fine with back of spoon. Steep in a tablespoon of hot water. Keep some saffron aside for tinting later. + 4 tablespoons of rice this will be spread in tints on top of rice for garnishing 2. Marinate your meat in the garlic ginger paste, spices, fried onions, chillies, lemon. tomatoes. The longer you marinate the better your flavours will fuse into meat. I did it for an day.. you can marinate for sevelal hours as well. 3. When you are ready to cook your breyani. do the following: At this point the meat has been on the stove for 20 minutes. I have layered the half fried potatoes on top of meat and cooked lentil ontop of potatoes. I then proceeded to layer the parboiled rice on top of the lentils. I garnished with the 4 tablespoons of saffron riceand streak it through the whit rice. Sprinke some fried onions on top and lentils. For extra yumminess i added blobs of pure buter and garnished with Coriander. You may also garnish with Boiled eggs (which i forgot to do. ) At this point you may do 1 of 2 things. 1. Cook on medium heat with lid sealed for about 10 minutes till you see lots of steam rising through the rice. Once you see lotsa steam you place into WOnderbag to finish off thecooking. 2. Leave the pot to cool down .. and place in fridge and cook another day. When you are ready to finish off the cooking process you place the pot on stove and cook for 15 -20 min stove on medium heat and then into WOnderbag My Food stayed PIping hot the entire day. I cooked it the morning at 6-30 am and at 7pm it was still Hot. Breyani is a dense dish and retains heat very long. I dont have a pic of the finished product.. LOL it was devoured to soon..
I never ventured into the kitchen as a teen. Too lazy and disinterested to watch mum work her magic with the delicious indian dishes she cooked. After having to run my own kitchen for many years and trying to mimic her lamb curry i eventually discovered that the secret to get the taste to hers is using only the freshing unprocessed ingredients and in this case fresh garlic ginger paste. My Recipe:
Recipe:
Ingredients 1-2 large Onions chopped and braised in Oil till soft and saucy (VERY IMPORTANT to have onions soft) Add 1 kg lamb pieces and continue braising for 15 minutes. Add the following spices : (1 tsp cayenne pepper/chilli powder, 2 tsp Coriander powder, 1 teaspoon cumin powder/jeera, 1 tsp Barishap powder aka Fennel, 1 tsp tumeric, 1 stick cinnacom and 2 cardoman pods) Add 1 tablespoon Garlic /ginger paste (Homemade is the best) 1 large grated tomato. Add about 1 tsp Salt to taste Continue slow cooking on stove for further 10 minutes (Total Cooking time exclusing braising of onions ...= 25 mnutes) Add a handful of chopped coriander and Place in Wonderbag for a minimum of 3 hours. Variations : 1. Add potatoes halfway through cooking, 2. For a richer curry add cream or coconut milk Enjoy with White braised rice or Naan bread
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Did you know that when your kids enter the school environment they are constantly faced with germs from other kids? Is your kids immune system ready for it?
It's important for parents to sit and reflect on what they are doing to prepare their children physically for going to school. I am doing the following for my kids . :Ditching sugary cereals and processed Snacks in the morning and replacing it with wholesome porridge and fruit. Oats/Maize or High protein packed breakfast gives your child the added boost they need to concentrate in class. My biggest obstacle for making Raw Unprocessed porridge for breakfast is the amount of time and the cleanup. Wonderbag is to the Rescue. Check out how i made these oats in only a few minutes before bed and enjoyed creamy soft oats in the morning. Thats one less thing to stress about in the morning. And you get NO BURN at the base of the pot.
Before Bedtime DO this..!! Follow the instructions on pack but add extra milk
Ive added Stick Cinnamon for flavour and pinch of salt
Bring to boil and simmer for 5 Minutes. Make Sure your pot is as full as possible
Jungle Oats ready to eat. It may require a slight reheat depending how full your pot was.
Delicious Creamy Oats, Sweetened with Bananas and honey. Flavoured with cinnamon. (Which is great for weight loss by the way.)
Always use Sunshine Sev for this dish. Braise 1 pack of Sunshine Sev on a medium heat pot. First crush the sev into small pieces and roast but dont throw whole packet in at once split it. You will see the Sev turning a golden brown colour. Stir constantly to avoid burning of sev. Sev must look like this In sep pot melt 1/4 pure butter. Add braised Sev Add 1 litre boiling water and 1 cup milk , 2 cups sugar, 1 tsp fine cardamon, pinch salt. bring to boil for 7 minutes Add slivered almonds and sultanas before closing pot and placing in Wonderbag for minimum 2 hrs Leka hot and ready to eat. When you have a large family like me frying rotis takes a long time. The reason being that while you frying, little ones struggle to resist that warm buttery smell coming from the kitchen. Frying in advance is essential to prevent you from being bound to the stove just before dinnertime. The Wonderbag is perfect for keeping your rotis hot for a few hours instead of reheating in microwave. Just wrap the plate with rotis in with foil and place in Wonderbag till serving. Works like a bomb! Corned Beef more fondly known as soutvleis is something we jus lurve to indulge on special occasions. Normally we eat it at mom or gran's house on Eid morning with freshly baked bread. Yummee.. Did you know that this is the easiest thing to cook? Easier than frying an egg. Scroll through my simple step by step tutorial on making your own Soutleis this Eid in only 60 min stove time. Surprise your family.. When you buy a Corned Beef it is already prepared by the butcher. Sometimes it comes in a bag with spices if so place the whole bag in the water as indicated. I got mine old school no bag. so i added some cloves and peppercorns..NO SALT! Submerge Beef in boiling water and bring to boil..Then simmer for 60 minutes Place in Wonderbag for at least 7 hours. I did mine overnight. Cooked SOutvleis Cooked right through..Nice hey? From your butcher request they remove the gland in the leg as it may not kill you but it changes the taste of the leg to be more gamey. Make slits in the flesh all over the leg and in each slit place a clove and a piece of fresh garlic. sprinkle salt, pepper, rosemary, (i used mixes herbs) and squeeze the juice of 1 Orange all over the leg. Allow to marinate for a few hours. Brown leg in a pan on both sides Put it a slightly deeper pot with 2 quartered onions and a few carrots and 1 cup of water. Please note : the pot shouldn't be too big as the empty space in the pot will cause the pot to lose heat. 30 minutes. I always use the timer on my stove..or if you dont have one use the timer on your phone. Placed in the Wonderbag before going to bed around 11ish Leg Roast Cooking in Bag Overnight Next morning at 7am i was sooo excited ...WOW Cooked!! Sliced it up ....OOooo tender and D.E.V.I.N.E The leftover stock i reduced on high heat to make a gravy. Pureed the carrots and onions and threw it back. If its not thick enough add some brown onion soup or maizena to thicken. Pour over Slices of Leg and serve. I find it best to slice the leg before serving because then its not that everyone is hacking the leg to pieces..its more controlled slices.and its more juicier cos all the slices are covered in yummy gravy. This Naan bread you get in the authentic indian restaurants. Steaming hot dripping with butter. and its about R20 each..madness esp since its so Super easy to make especially if you have a Wonderbag. For the dough i used 4 cups of flour, 2 cups Lukewarm NOT BOILING water. 1 packet yeast, 1 tablespoon of sugar (to aid with rising) and NO salt.. mama says salt disturbs the rising process...add all dry ingredients together and make a well in middle and throw in 1 cup water add more water as you kneading the dough. The dough should be very sticky in the beginning but as you kneading it becomes less sticky. if you need more water throw in but small amounts at a time. till the dough is soft and you dont have that much sticking to the bowl anymore. Kneading takes about 10-15 min. . Place in bowl and cover with a damp cloth and place in Wonderbag. FOR ONLY HALF HOUR!!! even in cold weather it olny needs half hours to raise. like the pic. Take pieces of the dough and stretch it out in a well greased tray. (or nonstick is better). If you have a top grill(broiler) in your oven put it on its highest heat..and when the oven is ready put in the tray and bake for 3-4 min till golden brown. open up oven and turn the naans around and bake on other side. the oven must be watched else it will burn. As soon as it comes out of the oven brush with the following mixture (melted butter, fresh crushed garlic, salt and herbs) This breads are perfect with any curry esp a thick curry. You can omit the butter if you prefer. |
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August 2020
AuthorI'm a busy fulltime mom of 4 who loves to cook healthy and do my bit to save the Planet. Recipes and content posted on this blog are all my own. Categories
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