**Monkey Bread / Pull-Apart Bread**

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It’s a strange name  and many object on naming it this way but… people have chosen it coz its similar to the pull apart function  : ) It’s soft and nice and very cinnamonyyyyy and I love all baked with cinnamon in it

The dough is similar to my German Butter cake made with fresh yeast. In this dough we add sugar so it’s called the Sweet dough,

We can of course make our own dough at home from the scratch but honestly that s too much work; I’d rather bake a pizza from that dough when it’s ready lol…

 

   look at the sticky honey yummmy balls :D

 
So I bought this readymade packed biscuit dough and it’s a work of hardly half an hour with a great result, just one thing,don’t keep the bread after its bakes, too long because it looses its soft yummy taste after its cold, my experience, I thought I’d eat it the next day but it was not at all tasty as it was when fresh baked. 

I reheated it but the dough in my toaster but it had a strange structure like old bread from last two days :/

 

But it is a try worth as it really yummy.. And once it is served it is already gone in no time, one cannot resist the aroma and taste of the Cinnamon and goooey honey in it ..yummmmzzz : D

 

So here’s what you need for it:

 

2 cans of Pillsbury biscuits dough

1 cup brown sugar

2 tsp cinnamon powder

150 gr butter (melted)

1 cup chopped nuts

(Walnuts/Almonds/Hazel nuts) Depends on ur choice

100 gram raisins

-cut the biscuit dough in four triangles (4 reach)
-Mix the sugar with 1 tsp of cinnamon powder in a bowl

Melt the butter and mix in the other 1tsp of cinnamon in it
-Take a Bundt baking form

-grease it slightly
-now  first dip each piece in the butter/cinnamon then put all pieces of dough in the cinnamon/sugar bowl and mix  all thoroughly so that the pieces are good coated with it

Place it in the form so that it takes a shape of a cake  
-spread the nuts and raisins on it
-cover with a second layer the same way
-when the form is full, pour the melted butter all over the bread covering all pieces with it
-Bake it in a pre-heated oven on 180 C for around 25-35 mints
-you can do the tooth pick test, if it comes out clear, it’s done
-Take it out and turn over gently onto a deep tray as it is still warm
-Be careful as the melted butter will leak out from sides

-let it stay for 5-8 mints and eat hot as later it starts turning a bit hard because as the butter gets cold the biscuits will become hard.

They stick to each other when we dip each piece in the sugar /butter mixture

 

 

 

 

Salmon Steak Spicy and Juicy

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Once a week every Tuesday or Wednesday it’s a fish day at my place :)

I keep doing changes, either it is a Fish curry or it’s a Desi Fried one but too often it’s this style, with fried steaks, boiled potatoes, steamed Vegetable later fried in little butter and a delicious sauce :) This time I made the Cream sauce instead of the Pepper Roux. It is endless delicious with no doubt and a 100/100 according to my loving Family!!
 

 

Although I just marinated the steaks for around 2 hours but the extra ordinary taste  was felt till deep in with a great taste, spicy and yummy juicy.

I bought the frozen Salmon Steaks thick and lovey peach color and this is how I made them

 

 

5 Salmon Steaks (thawed)

5-6 garlic pods (grated)

2tbs chickpea flour

                                                                      3tbs oil

¾ tsp red chili flakes

1tsp level salt

¼ tsp black pepper powder

½ tsp crushed carom seeds ( Ajwaain)

3-4 tbs fresh lemon Juice
 

-mix all spices in the chickpea flour and pour the oil over this ad make a thick paste, sprinkle the lemon juice and make it into a smooth paste

-carefully prick the fish steak with a fork and rub the spicy paste well on both sides of each steak and let it rest at least 3-4 hours, best is to prepare this in the morning so you have it done till your lunch time.

*In this mean time you can prepare the side dishes, boil the potatoes, peel them and keep aside

*Mix the Vegetable and stir fry then leave it in the steam so they stay crunchy

*I use tin red kidney and maze, fresh carrots, green beans and the red paprika

*cut all in bite size, stir fry in oil, season with salt, red chili some Tabasco and just tunr off the stove and leave it on the stove.

*I have an Electrical plate so it stays warm longer so if you have a gas stove then keep it on the lowest mark so it stay warm and gets cooked too.
*I fried the peeled Potatoes in a little bit of oil so they tasted like roasted ones

Okay what i totally forgot t mention was i fried them, i checked after a member asked me this :D
I shallow fried them in around 50ml oil,heat the oil well not at boiling point of course and fry the Steak turning each side after 2-3 minutes.
The chickpea  flour makes it crispy and the Steaks get a lovely firm look.
 

 

My Ultra delicious cream sauce, which is ideal for all type of steaks, beef or mutton fish or shrimps : )

Goes best with Potatoes and vegetables too.

My Super recipe for this sauce:

200ml Vegetable stock

200ml liquid cream

50ml fresh milk

2tbs flour

1tbs tomato paste

2 tbs butter

2 pods of grated garlic

 

 
                        *heat the butter; add the grated garlic, fry for few seconds

*add the tomato paste and fry till it turns a bit brownish but not burnt!

*pour the Vegetable stock, mix all well, add the liquid cream to it

*season with black pepper and salt according to your taste

*now pour the flour water slowly and whisk all gently and then let it simmer till it starts turning thick

*taste in between to check if the salt is okay or else add accordingly.

*cook till it forms into a smooth and slightly thick Sauce

 

Serve this with any fried meat, with any pasta dish it is a great combination with both : ) Serve with baguettes or any whole meal bread.

 

 

**Cabbage Parcels**

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Cabbage; a wonderful Vegetable to enjoy raw or cooked.

I bought this very soft and juicy cabbage at my TUrkisch shop to make coleslaw  but then I was watching a show where they were making the grape leaves roll, so I thought well why not make this with cabbage leaves :)

It’s nothing difficult, the effect Is the same, either to cut and make it with the minced meat or you roll it in the leaves.

We all love eating Cabbage in raw form, few know the positive side effects of this great Vegetable.It is rich in vitamin A-B-C-K , a super supplier of Calcium, Magnesium and Iron.A special kicker for the metabolic system, a good helper for patients of Gout.

Do include this in your weekly meals in a form of salad.

I prepared the mince as we do it for any mince dish, you can find many recipes in the archives, just plain and simple for filling.

 

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We blanch the leaves ot make them soft and foldable, for that you just need to cook water and lay the leaves in it for around 2-3 minutes,  drain and dry 

Cut off the stem part as it is hard and won’t fold easily and then start filling each leave.

Place  the mince in the middle and start wrapping like a parcel, or a roll making sure the sides are secured, so the mince stays in it while frying

 

I tuck a tooth pick on each end to seal it, many tie a thread too, but it holds firm if the leave is soft and wrapped tightly.

 

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I used half butter and half oil to fry them, the butter gives it a very nice touch in aroma : )

Fry it on a medium heat and keep it turning with the help of a fork so you achieve an even color and the leaves do not burn

I hardly used 2 tbs of fat in this as I took 1tbs butter and 1 tbs of oil.

Why mixed oil in it?? This prevents the butter to burn or turn brown so I always spray some oil if I am using pure butter in anything being fried.

 

You can have them with salad and any whole meal bread or with rice which is what I did.

Ultra delicious and a full filling lunch :)

Have fun in making them and enjoy!

 

 

 

 

Mince Stuffed Pointed Pepper

We have lovely shiny colorful Red Peppers all over, I usually buy them for my salads, the best well known Red Vitamin C supplier, as we say in German “Die bunte Vitamin C Bombe”:D

A very hearty rich meal with stuffed mince and baked with cheese-------Endless yummy!

You can prepare the mince ahead and then just fill in and bake and serve with Baguette or Rice

I love the combination Rice and any nice hot dip with it and in this case I usually make my green chili chutney with it.

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I prepare all beforehand so it is easy to just assemble before the lunch or dinner time

 This is how i prepare it:

-wash and cut off the head of the peppers and scrape out all the seeds

 

 

400 g minced meat
5 big Peppers ( sort of bell pepper/paprika)
2 large onion/ fine sliced
2-3 pods of fresh garlic (crushed)
½ tsp salt (or to taste)
¼ tsp red chili
¼ tsp black pepper powder
¼ tsp curry powder
½ tsp mixed herbs
(Oregano-rosemary-thyme-herb of the province)
150gr grated cheese
4-5 tbsp oil

 

 

First prepare the minced meat:
- heat the oil and add in the crushed garlic, stir so it does not burn and gives a nice aroma
-I use really less oil, as minced meat also leaves some and this shouldn’t be too greasy
-now fry half the onion slightly in the oil till pinkish color
-now add the minced meat and don’t let it burn. Just stir till it changes color
-sprinkle all the spices and now add the other sliced onions to it and mix well
- This mince is not a regular curry so it has to be a bit light in taste
- stir the meat till it’s nice coarse and dry…. Let cool a bit

 

 

 

-now fill in the pointed pepper and stuff it pressing it flat with a tsp till it’s all covered

-take a casserole and spread some minced meat on the bottom and place the peppers on it

- sprinkle the grated cheese on each of them and all over on the minced meat too

-bake it in a preheated oven on 180°C till the paprika turns like a roasted one and the cheese is melted but not burnt!

-serve it with plain rice and salad or if you like have it with a baguette its ultra yummy :)

 

 

 

I make it a bit hot as being a chili lover I always use red whole chilies when i heat up the oil, it’s for that extra HOT kick :D

 

 

Butter Cake with fresh yeast

This is THE Butter Cake!

 

I made the fast version of this cake last time and told you that there is the original way of making it with the fresh yeast cake, it takes a bit more time but the end result is really worth it!!

 

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 I have captured the steps to make it easy for you all. Actually this is the original way to make it, it’s the most Famous and favorite cake here in Germany : )

 

 

For the dough:

 (This dough feels like a pizza dough)

500 gram flour

250 gram milk

1 cube of fresh yeast (42grm)

 60grm sugar

1 egg

60grm butter

Dash of salt

 

 

For the topping:

 120 gram soft butter (not melted!!)

50 gram sugar

 50 gram castor sugar

250 gram Almond flakes

Last: 200ml liquid cream

 

-heat milk till luke warm

 -crumble the yeast in it and mix

 -fold in the flour, butter, sugar and egg and knead

 -keep it to rest covered with a cling till it doubles in volume

 -now knead well again and then roll it out or spread with palms

 -spread out on the baking tray directly

 -let it rest at least another 30-40 minutes

 

 I have numbered the Pictures,hope you'll follow according to the recipe below.

 

 -now press with your thumb small hollows in the spread dough

 -drop the soft butter in cubes in each well

 -sprinkle with almonds flakes

-sprinkle half the sugar on the almonds

 -bake in a preheated oven on190 C for 20-25 minutes

 -you will see the butter melting and absorbing in the dough

-when the cake’s top is nice gold and a bit brownish it is ready

-take it out, wait 2-3 minutes till the steam is finished

 

 

 

-now pour the liquid cream (double cream) slowly all over

 -this will give you a super duper moist cake

-now sprinkle the rest sugar all over

-let it sit 5 minutes and then cut pieces according to your wish

 

Keep in mind because it has fresh yeast in it, it will eventually dry up with the time, so best is to gobble up all in a day or two ;D

Though this cake has a unique taste and is really a very delicious one, but i somehow end up in baking the fast Version :)

Do give it a try i am sure you'll love it.

 

Happy baking!