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Tuesday, August 30, 2016

Turkish Pide Bread -Boat Pizza Wholewheat and Healthy

Bread and meat , ohhh and cheese and some sea salt and herbs aplenty.
What more can a man ask for?
Or a woman, for that matter.
Well this woman fears the butter. Because it slides down her throat and settles coyly on her hips...where it is so not welcome anymore.
So she avoids it all together.
She just takes a bite...every little while.


Ok , enough of that silly third person nonsense. I remember my French professor tell us about this actor who spoke of himself in third person. Alain Delon.
He is quite a dish. He'd be forgiven murder..if I were the Jury...
Unfortunately, I am not.
And I must refrain from following in his footsteps.
But , back to the butter ,or not.
So this is Pide.(Pee-dah) that I found on Pinterest. And then on an Aussie food show.
So I had to try it out.
Boat pizza. The original bread is looooong and just folded on the sides. But as my oven will not accommodate that , so I found a version that shapes like this. 
I also didn't use butter. And as the boys weren't in a mood for eggs sunny side up, we made Omelets.

You can make them with any bread dough, but this one is super healthy.

For the 

Turkish Pide Bread -Boat Pizza Wholewheat and Healthy
You need

1 cup All purpose flour or maida
1 and 1/2 cups whole wheat flour or atta
2 tsp instant dry yeast
1 tbsp sugar
1 tsp salt
1 and 1/4- 1/2 cup warm water
Oil to grease the bowl

Filling
Grated mozzarella and cheddar cheese
Oregano, red chilli flakes and sea salt to taste
Sliced tomatoes
1 cup prepared lamb mince or soya nuggets mince
3 -4 eggs

Mix the flours sugar and salt and add the yeast on the side of the sugar. 
Knead the dough ,stretching and scraping back the dough. I love doing the slap and bang techniques.

Just incase you were interested, my daily help was playing truant... so thus the anger and force.
You can do this or use a stand mixer. But its therapeutic. Mind you.
Grease the bowl and let the beaten dough rest an hour or two. Once the dough has doubled, degas by punching it down . Cut into 4 pieces and cover three.

Roll out one into a circle 1/4 inch thin and begin rolling the sides.
Roll half and come towards the centre. Do the same to the other half. 
Lift and place on cookie sheet or baking tray lined with parchment paper.
Now pinch and twist the edges together. Open out the centre to make the boat.
Repeat with the other three balls of dough.
Now brush butter if you will...
I brushed 1 beaten egg all over.


Evenly spreading the mince. We kept one without mince. The mince will stay in. 

Sprinkle the cheese mix and make a small well in the middle of the filling for the egg.

Lay the sliced tomatoes over and sprinkle the herbs and salt. Preheat your oven to 230C. In about 15 minutes, your pide will be ready... just by the time your oven preheats.
If you like your eggs well done..this is the time to crack the eggs in the centre. We beat the eggs up.. so the centre was all set like a frittata.
If you like eggs runny, bake the pide and take them.out after 5 minutes, place the egg into the pide and place into the oven.
Slide the pide tray and reduce the oven temperature to 200C.
The idea being that you can dip the edges into the runny yolk.
Mumbai is not cold enough for runny yolks.

So in for 9-10 minutes and the top broiled just for one minute.

We used primarily cheddar...so we don't have the gooeyness of stringy mozzarella.
You must.
You can skip the mince, but the cheese and yolks are a must to make a pide.
We sliced them at a slant...
Just like that.

The leftovers made yummy breakfast the next day. 
I read references to this in some old book I had read a long time ago. Mad when the Turk Aussie chef brought his version on tv... I read some more. This is an extract from an article that appeared in the telegraph,UK.

The history of pide is muddled. Some say that the Ottomans ate a pide-like bread called tokalak, while others claim that the dish was invented in the Twenties as a way of eking out ingredients in war-torn Turkey. Most agree that pide originated in the Samsun area, possibly in the town of Bafra, and that it can be as simple as a sesame seed-sprinkled flat bread.
For the traditional Samsun pide, known as kiymali, a filling of lamb, onion and black pepper is enclosed in the dough to make a long, French-stick shape. More modern – as in a mere 70-odd years old (Turkey has a long history) – is the open, pizza-like pide, where the edges of the dough are folded in to make a boat-shaped tart. Toppings can include cheese, vegetables or, most commonly, meat – more lamb, sujuk or the local pastrami. Often an egg is broken on top for the last few minutes of baking, so that slices can be dunked in the soft yolk.
Image Telegraph UK
This is what they made. Pretty darn close...

So try out something new tonight.Make a Pide. And pronounce it Pee-dah.

So what are you baking today???


Friday, August 26, 2016

Blondies with White Chocolate and Sour Cherries

It's a little bite of fusion.
Some flavors from across the seas... and then it hits you. That's a familiar flavor.. desi ghee...(brown butter/clarified butter) just like mithai from a local halwai .
But how does that blend into an American Dessert?
And then a chunk of Caramalised white chocolate comes between your teeth. It's an overload.
Too sweet!
But that soft red thing is next... awesomeness. Its tart!
As in sour, tart!
But its that sultriness of all these flavors combined that help that Blondie into overdrive.
And when you alternate a bite of this with some vanilla ice cream or salted caramel sauce... it is another story altogether.
Tell me you crave a bite!
A teensy weensy bite!
Me too... especially the crust. And I'm now using dumbbells to try and take off some of that back fat. But all I can think off is that golden gumminess.
Maybe I should use a 2 inch square of my Blondie in each hand itself. Considering 1 square will be responsible for atleast 1 kg weight gain.
So I'll double the reps. And squats. And planks. :-(
Oddly enough, that doesn't sound too  exciting.

So the best way to just have a teensy bite.... Share the Calories!

So I shared these calories with three more ladies . And we shared some more Calories and gossip and chit chat too. That's coming up.
In the meanwhile, the directions to drown in some chocolate ecstasy are under.
I used sour cherries. Cranberries will taste amazing too. Maybe some salted ,toasted , crushed peanut...if you can handle the protein. These blondies are inspired by Rachel Allen's Peanut butter and white chocolate blondies. But my poor cavity ridden teeth couldn't handle the strain. So I since have made these changes.
I've mentioned many times...it's wise to invest in a small scale if you intend baking regularly.


For the

Blondies with white chocolate and Sour  Cherries

You need

100 gms butter-I used Amul salted butter
100 gms white chocolate
100 gms white chocolate chips
180 gms brown or raw sugar
2 eggs
110 gms flour or 1 cup maida
50 gms peanuts or toasted hazelnuts or dehydrated cherries or cranberries

Line a 9*5 tin with paper and grease sides.
Preheat oven to 180°C/350°F.
Melt chocolate and butter over a double boiler and Cool.
Separately , beat eggs and sugar. Add in chocolate mix.
Sift flour over and fold in . Add the white chocolate chips or roughly chopped white chocolate chunks.
You may add a little less or more.
Pour into tin and scatter cherries/ cranberries. They'll sink on their own.
Bake for 35-40 minutes till toothpick inserted in the center is clean...  just sticky crumbs maybe .
Dont wait for the toothpick to be squeaky clean . A little fudgy blondie is yumm.
Cool and cut into squares.
If you're in too much of a hurry...the blondies will break. The baking process is still going on till the blondies are cool.
You can also sprinkle some sea salt before you put them to bake.
Sharing Calories with Amrita and Namrata


Try and use raw or brown sugar. If you can't find them, be sure to add some caramel sauce...there will be a different taste otherwise.

Just a small note.

A brownie and blondie has a high fat to flour ratio and almost no baking powder or baking soda. It's meant to just rise enough and not be spongy. Tastes best after a few hours and will almost always have eggs.
The fudgy brownies will have more butter and less flour and cakey ,soft brownies will have less butter and more flour.
So you can adjust to taste.

Go on. Get all that stuff together and turn on the oven.

So what are you baking today???

Until the next

Until the next

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