Bread and Batter

Focaccia Art

Been wanting to make this for the longest time. I used Jamie Oliver’s easy focaccia recipe and it works. Not exactly the tastiest recipe out there but it’s quick, basic and perfect for Everyday baking.

Click here to go to his recipe.

The risen dough. The second time I baked this, the dough was even bigger and airier!
Whatever topping you have at home. Dont waste!
I prefer this design.
Bread and Batter, Seafood, Snack

Fish Tacos

So after watching Trevor Noah on Netflix about tacos, I felt that today is the right time to make them. 1. I have just bought tortilla wraps 2. I have sour cream and mixed cheddar cheese 3. I have frozen white fish. I also have two pieces of sirloin steaks in case there wasn’t enough fish.

For the fish marinade, I just used lime juice, olive oil, smoked paprika powder, fresh garlic mince, coriander leaves and salt and black pepper. Pan fry till cooked.

For the sirloin, I used leftover spice mix form the kabsah rice recipe. And pan fry in the hot pan till done.

For the white sauce, I mixed a tub of sour cream with a tub of Greek yogurt, added a tablespoon of Japanese mayo and seasoned with salt.

For the toppings, shredded cabbage, bottled picked jalapeño slices, bottled salsa, shredded mixed cheddar, finely diced onions and coriander leaves.

Tacos is really delicious and I get why a lot of Americans love it. However, it is SUPER messy to eat and not something I’d eat in public. Or bring to work. 😅

Regardless, it’s a lovely change and for us, two pieces of tacos is enough. In the end, we all finished up the fish and the steak slices were eaten on its own as a snack.

Assembly counter. I forgot to add wedges of limes are essential. Squeeze over the tacos before eating!
It’s hard to make tacos stand upright!
All mine! Yummy yummy!
Will definitely try making fish tacos again!

Asian Dishes, Bread and Batter

Chapati

So finally I’ve decided to make chapati. With a mixer with the dough hook attached, this is a painless exercise.

The tricky part now is getting that ball of dough to a flattened round shape. Which of course I couldn’t, but the Helper did a much better job than me.

The recipe I followed couldn’t work because of the humidity level here. It’s like almost 98 percent humidity all the time. So I’ll give the original, and what it should be if you love in the tropics.

Original: 2 cups whole meal or atta flour, 3/4 cup warm water, 1/2 tsp salt, 1 tbsp vegetable oil

My recipe that worked: 2 and 1/4 cup atta flour, 3/4 cup water, 3/4 tsp salt and 1 tbsp olive oil

Add all the ingredients in the mixing bowl, dry ones first. And then slowly incorporate water till a soft dough is formed. Line a bowl with olive oil and coat the dough with it. Leave to rest. I read that the longer it is allowed to rest, the softer the dough will be.

Even though I bought this wonderful mat from Amazon, I couldn’t keep to the round shape. 🤭
Place on a hot griddle without any oil or fat. I even bought this flat Indian chapati griddle a few months back before the lockdown. The dough will puff up. And when it does, flip over.
There’ll be pockets of coloured areas which is exactly how it’s supposed to be.
Serve with dhal.

And here, I have to special mention a wonderful literary text titled The Village by the Sea. It’s been a literature text for secondary schools here for decades and it also happens to be the text that I did as a student decades ago. As a tribute, I will post these:

Bread and Batter, Cakes and Cookies

Banana and Chocolate Bread

https://tasty.co/recipe/one-bowl-chocolate-chip-banana-bread

Is this a bread or is it cake? Just now I baked a loaf of this cake bread thing following the above tasty recipe. Except I didn’t have chocolate chips (the entire freaking island is baking during this CB lockdown!) and all I had were some chocolate buttons. So I used that instead.

I must say I like this recipe. It’s easy to make. You don’t need any machine. Just a bowl and a spatula.

My cake bread top cracked a lot! I don’t know the reason for this but all I know is never to judge a book by its cover. This tasted very good despite its ugly countenance.

A beautiful batter. Make sure you grease well the entire loaf tin.
What a huge crater. Sigh.
Deliciously soft, moist banana chocolate bread cake. Yummy!
Bread and Batter, Cakes and Cookies, Desserts

Strawberry Shortcake

I think many many years ago I posted a recipe for strawberry shortcake which The Girl did when she was young.

Time flies and now she’s a full blown teen who is working so hard for her exams. OK, comparatively harder than her younger days. So as a reward, I decided to bake for her strawberry shortcake.

I used this website to bake: https://sallysbakingaddiction.com/easy-homemade-strawberry-shortcake/

Except that since we’re on lockdown (Circuit Breaker) here, I didn’t have buttermilk. So I substituted with milk plus lemon juice and let the mixture sit. It worked! And I didn’t want to waste the only packet of whipping cream I have in the freezer (I intend to save that for tiramisu) so I served these scones (they are scones essentially ya) with clotted cream and Korean strawberries that had been macerated in 1tbsp of sugar.

I followed the proportions for the dry ingredients to the T. That’s 3 cups of plain flour, 2 tbsp of baking powder, 1/4 cup sugar, 1tsp salt.
Then add in the wet ingredients and pat pat pat the dough. I didn’t use all of the buttermilk mixture because I didn’t need to. I suspect the humidity level here is Super high so it really depends on where you’re at.
Using a round pastry cutter, form circles. I got exactly ten for this batter! Perfect!
Before putting in the oven, brush the tops with buttermilk and bake till golden.
Cut in half and spread clotted cream and the macerated strawberries. For real strawberry shortcakes, use whipped cream.
A Tea Time Treat!