Laura’s Portuguese Sweet Bread
For this month’s Taste & Create, Nicole at For The Love of Food paired me up with Laura of the Spiced Life. This event requires us to recreate a recipe of our choice from the collection of the blogger we have been paired up with.
Being a vegetarian living in India, I sometimes find myself narrowed down on choices of what to cook from the assigned blog. First because, of course, I’m vegetarian, and then I find that many of the listed ingredients are just not available here.
Going through Laura’s blog I came upon a Portuguese Sweet Bread which I thought I would try.
My bread doesn’t look like any Portuguese sweet bread you’ve probably seen. My fault entirely. I thought the amount of dough I had wasn’t enugh for two small loaves and I didn’t have a big loaf tin. So I used my cake tin thinking I would get a nice roundish bread. Well, the dough had other ideas! It rose quite a bit and ended up looking like this.
I followed Laura's recipe with two exceptions, one intended and the other one accidental. I used only one egg instead of the two she suggested. But after I had kept the dough for rising, I realized that I had misread 6 tbsps of sugar as 6 tsps. So I went back to the almost doubled dough and kneaded it again adding 2 tbsps of honey. Then I allowed the dough to double again before baking it.
The bread was just sweet enough for us (so maybe it was a good thing I misread the recipe) with a soft and spongy texture with a very dark yet soft crust. It made great toast the next day.
Jugalbandi’s No Knead Bread
Anyone who has been following my posts would know that I enjoy baking, especially bread (so much that my blog is close to becoming a bakers’ blog). Sometime back Bee had suggested that I could try making their No Knead Bread. After all, what could be easier than swishing all the ingredients together, plopping everything into a bowl, allowing the mass to rise and baking it into a great bread?
So make it I did. Not just once or twice, but many more times. But I have neglected to post it or acknowledge the recipe. So when Nupur of One Hot Stove, who is hosting this month’s Monthly Blog Patrolling (MBP), announced “Less is More” as the theme, this was the perfect opportunity for this bread to see the daylight on my blog. This bread is made with four ingredients – flour, yeast, salt and water. As Nupur’s event guide lines state that water and salt would not count as ingredients for this event, this bread is made with only two ingredients!!
The recipe is the one at Jugalbandi but I couldn’t resist substituting half the flour with whole wheat flour. The result has always been a very crusty wonderful bread which is soft “holey” inside. This bread is on the way to becoming a “regular” at our table.
Meeta’s Achari Aloo
Zlamushka of Zlamushka’s Spicy Kitchen has chosen to showcase Meeta’s blog, What’s For Lunch Honey, through her Tried and Tasted event. Meeta’s blog has a varied collection of recipes and extremely beautiful photographs.
I chose to make her Aachari Alu - Potatoes in Mango Chutney Sauce to serve with chappathis and plain yogurt.
I stayed with Meeta’s recipe except for the mango chutney sauce. I didn’t have this so I used 1 ½ tbsps each of mango chundo and mango thokku. The result was a delicious potato preparation with a wonderful mingling of spicy, tangy, salty and sweet flavours. This is a dish worth trying.
I would like to finish this post by saying a “Thank You” to the Foodbuzz team for the lovely tote bag and badges they sent me.