Wine biscuits

Linguas De Veado – Melt in the mouth Wine Biscuits

wine biscuits

These sweet little crunchy biscuits are called “Linguas de veado” in Portuguese.   Quite interestingly, when translated into English it means; “Butter cookies in the shape of a large tongue”.  However, I made them round in shape so that they are easier to pop into the mouth and crunch away in seconds!

Super easy to make and they all will vanish in a jiffy.

What you need:

Egg whites 3
Icing sugar 120 g
Margerine or butter (melted) 120 g
Plain flour 120 g
Salt 3 pinches
 Vanilla1 tsp

Let’s make:

Set the Oven to 160 C

Cream the batter

  • Clean wipe a wide bowl perfectly dry to beat the egg whites
  • Pour the egg whites and beat until frothy.  This will take  2- 3 mins
  • In a seperate bowl beat butter and icing sugar until creamy
  • Now add the butter and sugar cream to the egg whites
  • Add Plain flour
  • Add salt and vanilla
  • Give a good stir and bring all together using a wooden spoon or a spatula

Pipe on to the tray and into the oven

  • Pour the batter into a piping bag
  • Pipe disc shapes on to a non-stick baking tray or a tray lined with parchment paper
  • Stick in the oven for 15 mins
  • or the edges of biscuits turn into a lovely golden colour
  • Take out of the oven and let the biscuits cool down on the tray itself for 20mins. This will make them go crusty and crunchy.
linguas de veado
  • Give a little push with a spatula and the biscuits will slide off
  • Gobble down three at a time!

Best Homemade Pizza – With Secret Italian style sauce

Let’s make an outstanding Italian style pizza with a merry assortment of vegetables, chicken, salami or tuna topped with the best quality mozzarella cheese to satisfy everyone’s tastebuds.

The Italian pizza sauce used here is a secret recipe passed on to me by a good friend who got it from an Italian chef! Now that the secret is revealed, your pizza will come out as good as authentic Italian pizza!

All the required ingredients for the sauce, pizza base and the toppings in this recipe are widely available in supermarkets, so once you gather all, it’s just a child’s play to put everything together.

My bread machine makes the dough so there is no hassle in sweating over kneading the dough.   If you do not have a bread machine or a kneading machine, you can simply buy frozen pizza base from supermarkets or making it from scratch which can give you the best of flavours and full credit to the glory of the outcome!

Ingredients needed  For two large size pizzas;

🍕Step 1: Let’s make the dough: Two recipes given for dough machines and hand kneading

This recipe is for those who make the dough using a bread machine, food processor, any other dough making machine

Order bread machine here!

Dough is made and proved to perfection by the bread machine

Ingredients:

Strong white bread flour600 g
Sugar1 tbsp
Butter15g
Milk powder2 tbsp
Water420ml
Dry yeast1tsp
Salt2 tsp

🍕If you have got a bread machine, just add all the ingredients in the bucket and switch on to DOUGH OPTION

🍕The dough will be ready in 45min

🍕Take it out from the bucket and flatten on 2 pizza baking trays

🍕Leave until the dough proves up to double the size

🍕Spread the sauce

🍕Arrange the toppings

🍕Bake under 180C for 25-30 mins or fully baked!

🍕Super easy!

Knead with the hand:

Ingredients:

 Plain flour500 g
Sugar1 tsp
Eggs1
Butter50g
Milk powder1/2 cup
Water1/2 cup warm
Dry yeast2tsp
Salt1/2 tsp
  • Pour 1/2 cup of warm water gradually onto dry yeast and mix thoroughly.  Keep aside
  • Break the egg into the 1/2 cup of milk and whisk
  • Add sugar, butter and salt to the milk and egg and combine all together
  • Now pour over the flour. Knead until all come together as a ball and no longer sticking onto your fingers. If you need a bit more water to get the right texture of the flour, add a little more warm water
  • Cover with a cling film and keep at a warm place for 2 – 3 hrs until it’s ready to roll out for pizza

🍕Step 2: Let’s make the Italian Sauce:

Ingredients:

Pasata1 pkt (300 g)
Onion granulates1 tsp
Runny honey1tbsp
Oregano (dried)2tbsp
Majoram (dried)1 tsp
Paprika powder1tsp
Black pepper1/2 tsp
Salt1/2 tsp
Grated Padano cheese (optional) 4 tbsp (grated)
Lots of Mozzarella cheese and Parmessan cheese to toss on the top 
  • 🍕Mix them all together properly, cover and store in the fridge for 1/2 hr

🍕Step 3: Make the chicken topping

Chicken tandoori topping : 

  • Mix chicken breast bite-size pieces with olive oil, a little chilli powder, cumin powder, lemon juice, salt
  • Keep aside a few minutes
  • Bake under 200C  in the oven or stir fry in 1tbsp of hot oil

Tuna topping :

  • Mix canned tuna or fresh with a bit of salt and pepper and scatter on the pizzas
  • A few chopped green chillies will give a warm, fiery taste with tuna topping

Pepperoni topping :

  • You can simply spread a handful of pepperoni for an easier choice

Veggies :

  • Slice mushrooms, red onions, red, green and orange bell peppers
  • Halve green and black olives or you can take whole olives
  • Cherry tomatoes halved for a more colourful pizza
  • Cheese and more cheese please – Mozerella and Parmesan are the best choices

🍕Step 4: Dressing the pizzas

Have fun doing this with kids!

  • Take the Pizza sauce out of the fridge, give a good stir and pour evenly on two pizza bases
  • Toss veggies.  You can add a thinly sliced green chilli for a fiery taste!!
  • Sprinkle tuna or  tandoori chicken pieces
  • Spread all bell peppers
  • Drop cherry tomatoes
  • Toss olives green and black both and sliced onions
  • On top sprinkle lots and lots of  grated Mozzarella and Parmesan cheese
  • Finally, sprinkle Padano grated cheese for an enhanced flavour
  • Done!

🍕Step 5: Bake

  • Bake in the preheated oven under 200C in the middle of the oven for 15 min or until the top of the pizza gets golden brown
  • Take out the top pizza if it is ready and place the bottom one on the top shelf for further 5mins

 A mouth-watering aroma will let you know the pizzas are ready!

Time to tuck in

  • Once, taken out of the oven, let the pizza rest for a while before running the roller through
  • Enjoy!

Sri Lankan Hoppers – For Those Who Live In Cold Climates

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Beautiful hoppers, soft in the middle, crispy and golden at the edges are a memorable culinary delight indeed!

Never get discouraged with a couple of failures!💚

Although our mums and grandmothers are quite efficient in making these, new generation finds it as a great challenge to get the right proportions of ingredients to ferment the dough into perfection.  They easily give up after a couple of attempts with utter disappointment.  So,  I share this perfect recipe with you all, which was passed on to me by a dear friend, concentrating more about those who are living abroad, with a promise that you will be making such beautiful hoppers following this recipe to impress everyone in the family.

How to ferment the batter in cold climates💙

The obvious trick in getting the batter fermented in cold climates is that you place the batter close to the stove in the morning hours.  All the cooking during the day on the stove generates enough heat for it to rise and the batter will be ready by the evening, for you to make perfect hoppers for dinner. The good news is, that you can store the leftover batter in the refrigerator for up to 3 days and it will, indeed, make even better quality hoppers due to further fermenting while in the fridge.

So, good luck friends! Enjoy your perfect hoppers with a spicy chicken or fish curry, not forgetting a tongue burning ‘lunu miris’ (chilli chutney)

So, let’s make hoppers for tonight’s supper;

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 What you need :

coconut
 Rice flour3 cups
Strong white bread flour (available in supermarkets)1/4 cup
Maggi coconut milk powder5 tbsp
Dried yeast1 tsp
Sugar(preferably brown sugar)2 tsp
Salt1 tsp
warm water 2 cups

 Method :

  • Place  rice flour and bread flour into a wide bowl.
  • Into a jug, add yeast and sugar.
  • Pour  warm water and stir rapidly until yeast and sugar dissolves. Cover and keep for 5 mins
  • Mix it thoroughly with the flour.
  • Now in a jug pour 2 cups of  hot water and mix 2 tbsp of Maggi coconut milk powder.
  • Add this milky liquid to the flour and stir with a wooden spoon.
  • Add more hot water very slowly while string until the flour becomes a soft dough but not runny. (The picture below will show you the right consistency at this stage)  If any coconut milk is left, leave it for the next step.
IMG_2712
  • Now cover the bowl first with a tea towel and place a heavy lid on top.  You need to place this bowl closer to the stove for 5hrs.  Meanwhile, get on with your normal cooking. (If you do not plan to cook on the stove, light one burner very low for at least 2 hrs and let it supply enough heat for the dough to rise.)
  • After 5 hrs, open the lid,  mix  another 3 tbsp of Maggi coconut milk powder and salt into a cup of hot water and pour onto the batter and stir thoroughly with a wooden spoon until the batter turns into a thick yet runny liquid.  You can add more hot water if the batter is too thick. (Note : you add salt only at this time)
  • Cover and leave for another 1 hr closer to the stove or any warm place
  • Bubbles on the surface indicates the batter is ready to use
batter
  • Now that your batter is ready, Let’s make hoppers;
  • Heat up your typical non-stick  hopper making pan on medium flame
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  • Pour a ladle full of batter to the pan and rotate it twice quickly, place back on flame and cover.  If you see the bubbles / holes similar to the picture below, your batter has risen up to perfection
IMG_2740
  • One hopper will take 5 min to be baked until crispy
  • Once ready, slowly loosen from edges with a flat wooden spatula and take out the hopper.  Return the pan quickly on to the flame as it should be ready to bake the next one
  • Repeat until you make the desired amount of hoppers
  • For egg hoppers, you must break the egg right on to the hopper as soon as you circle the pan with batter. Cover and cook.  Sprinkle salt and pepper on to the top.  Your egg hopper is ready!!
  • For a sweeter version at the tea time, grate some juggery on to the hopper, once it is baked and fold in half.
  • You can store any extra batter in the fridge and before making hoppers from it, you must warm it up in the microwave for 30 seconds.

You cannot go wrong anywhere with this recipe as it has been tested many times and has never let me down.

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Enjoy !!

Bread machine bread

Best Homemade bread – with Panasonic bread machine

The most trusted Bread Machine in town!

To order the Panasonic Bread machine from Amazon, click on the link below;

If you love bread, there is no rival to this beautiful home-made golden loaf. It is fluffy and spongy in the middle and crusty on the sides! all you dream of a perfect bread!

Dunk a spongy piece in a bowl of chicken soup, mutton curry, creamy lentil curry, or a lamb stew and pop into your mouth to experience the joy of tasting the best bread in the world! Just smearing butter on a warm slice and eating it plain is just enough to feel the wonderment of this lovely bread!

🧡💛💚💙💜🤎💗 Why you should buy Panasonic Bread Machine

With a thumbs up, I can recommend the Panasonic Bread Machine for the best home-baked bread! I have been using mine for the past 16 years and it is still baking flawless bread! What I marvel at most is that the whole process happens automatically, with just a push of a button! You simply have to add all the ingredients into the bucket that comes with the machine, programme it, and walk away! The machine will take over all the tasks of mixing, kneading, proving, and baking the bread automatically and finally present you with the world’s best bread!

🧡💛💚💙💜🤎💗Making of the bread – time

It usually takes a total of 4hrs for the whole process of baking bread but if you are in a hurry there is a speed option of 2hrs. To make the dough it takes 45min which includes mixing, kneading, and proving. You just need to shape it according to what you are making and bake in the oven. The list is endless; Naan, Pita. French bread, dinner rolls, pizza etc

🧡💛💚💙💜🤎💗Electricity consumption

An average bread maker uses less energy than a coffee maker, coming in at about 9kwh. So, no worries thrifty people! The cost of electricity consumption for the whole process of baking bread is just 5p. Good news, indeed!

🧡💛💚💙💜🤎💗Recipes

Not only bread, but you can also bake cakes, make the dough within 45 mins for pizza, naan, doughnuts, hot cross buns, pita bread, or French bread. Once the dough is ready, you just need to shape it according to what you are making and stick it in the oven. So, no sweating over kneading dough or wait until it is proven. The bread machine does all the kneading and proves the dough automatically. It is as easy as that!

🧡💛💚💙💜🤎💗Best news

A long beep tone will indicate once the bread is ready, or just follow your nose along with the delicious aroma of freshly baked bread and meet your bread!

The recipe book that comes along with the machine and a freshly baked bread!

Tips for perfect bread:

  • Remember to use yeast from a newly opened sachet for a loaf of perfect bread.  Old yeast can be a huge disappointment
  • Always use a good brand of bread flour for the best results. I use Allison’s
  • Stick to the exact quantities of the recipe
  • Clean the machine regularly and keep it in a safe place

These are the ingredients needed for a large size white bread: 

Dry yeast1 tsp
Strong white bread flour500 g
Sugar1 tsp
Butter25 g
Dry milk powder1 & 1/2 tsp
Water300 g
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Nutella choc chip cookies

Nutella Chocolate Chip Cookies – Kid’s favourite

Nutella Choc chip cookies

Kids will love these crunchy, chocolate chip cookies made with their favourite Nutella spread. You can let them join you in making these as the whole process is very easy and straight forward. I am sure they will be delighted to eat these yummy, crunchy cookies made by their own little hands.  Store them in an air-tight jar only if any are left!

You need the following ingredients to make these:

Nutella chocolate spread125 g
Plain flour200 g

Brown Sugar

180 g
Butter125 g
Egg1 medium

Milk chocolate drops-Or chocs break into small pieces

60 g
Baking powder1/2 tsp
Cocoa powder10 g/2 tbsp
Vanilla and salt 3 drops each

Let’s make:

  • Preheat the oven to 180 C / 350 F/ Gas mark 4)
  • Mix sugar butter. Beat together using an electric hand mixer for 2mins (Do not beat too much as the cookies will not become crunchy)
  • Add the egg and beat for 1 min
  • Add Nutella spread, vanilla and beat for 2 mins
  • Mix baking powder, plain flour, cocoa powder and salt and sieve onto the mixture
  • Stir in the chocolate pieces
  • Now, gently fold everything together using a rubber spatula
  • Spread a baking parchment paper on a baking tray. Scoop a tablespoonful of the chocolate mixture and place on the tray. Continue with the rest of the mixture leaving enough space for them to spread as they bake
  • Prepare two trays if space is not enough
  • Place the tray in the bottom of the oven and bake exactly 17  mins(remember to set the timer)
  • Take the tray straight out of the oven after 17mins and let the cookies cool on the tray itself. Do not take the cookies out of the tray until they are completely cooled. The heat of the tray will make the cookies become crunchy

Tips:

  • Most importantly, once the cookies are out of the oven, let them fully cool down on the tray itself.  This is the trick to make them crispy and crunchy.  Do not worry if you notice they are still soggy when you take them out of the oven because they will get crispy with the heat of the tray.
  • Store in an air-tight jar. They will stay crispy up to 5 days

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