Memories of IFBM2014 & The Sparkling Himalayan spritzers

As I watch the rain pouring down outside my window, all I can think of is that the last time it rained this heavily, I was on my way to the first ever Indian Food bloggers meet. Excited and enthusiastic to meet my ‘friends’ the journey from Nasik to Bangalore via Mumbai did not seem as boring . Any apprehensions I had about the IFBM ,were put to rest with the warm ‘Hi’ from Deeba & Sanjeeta, as soon as I stepped into Aranha home, our abode for the next two days. (Thank you Sanjeeta for all your efforts in organising & co-ordinating for our accommodation)That night the residents in & around Aranha home had to bear with some very high decibel , nonstop banter intercepted only by fits of nonsensical laughter, from a bunch of mad Food bloggers. The last time I had such a hilarious time was when I stayed in a hostel during my Masters. We also managed to squeeze in a late night trip to Adigas for the famous filter Kappi.

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Even the heavy Bangalore traffic did not dampen our spirits as we maneuvered our way to Adiyar Anand Bhavan for an early morning breakfast –both days I had crisp Dosa accompanied with an array of chutney’s. I specially loved the Curry leaf chutney.

After exchanging pleasantries with the ever helpful and courteous staff of the stunning Aloft Hotel Cessna park (the IFBM venue) all I remember is being engulfed with warm hugs and Hi’s from all my ‘Friends’ I have known through their blogs for years.

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The rest of the two days went in a daze, with some candid moments captured by my lens and others etched forever in my memory. Though the highlight for me was meeting all the bloggers, I also returned back motivated by the knowledge exchanged during the inspiring sessions by eminent bloggers, panel discussion and the Masterclasses by the two Masterchefs .

And yes we brought back cartloads of Goodies. I had to buy a bag in Bangalore even after sharing some of the goodies with my friend there.A huge thank you to all the generous sponsors.

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When I decided to be a part of the IFBM, I had thought of it as a great opportunity to meet all the bloggers whom I had interacted with over the years. But IFBM 2014 was much bigger and grander than what I could imagine and exceeded every possible imagination. Everything was so meticulously organized, thanks to the awesome organisers{Arundati (Escapades) and Aparna (My Diverse Kitchen), Revati (Hungry & Excited) and Nandita (Saffron Trail)} who worked tirelessly to make it such a grand success. Hats off to you ladies  and Thank you once again for all the hard work .You rock!

A special mention for the amazing staff and management of Aloft Hotel Cessna park, Bengaluru. I was overwhelmed by their hospitality. Each meal was carefully planned around a brilliant theme and tastefully created .The stunningly display instantly put all us Shutterbugs to work. Thank you Aloft Hotel, Cessna Park, there couldn’t have been a better place to host the first ever IFBM!

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I have been experiencing withdrawal symptoms post the IFBM. This post was long pending, but how do you put such an exhilarating experience into words?This is just a snapshot of my euphoric experience at the IFBM2014. Food blogging for me will not be the same again. I have come back refreshed, inspired and motivated- all things much needed for this blog here. The media coverage post the event was like the icing on the cake. You can read a detailed account of the conference and the media coverage on the IFBM FB page

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Many of the contests related to the event are still on. The one from Soulfull won me a gift voucher! The sparkling Himalayan contest is still on.  We were gifted a bottle of sparkling Himalayan water at the IFBM and the bottle safely made its way back to Nasik.

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With the of Betel/‘Pan’ leaves creeper thriving in the rains, I am trying to use the flavourful leaves wherever possible. I tried recreating the Indian ‘Meetha pan’ flavor for a refreshing Meetha Pan spritzer with the Himalayan sparkling water.

starfruit

Every time I see the star fruit at the fruit vendor’s stall, I have to buy it. The starfruit was then paired with cucumber & some Jal jeera masala for a very Chatpata Starfruit-Cucumber spritzer

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 Meetha Pan Spritzer

Makes about 1 tall glass

Ingredients

2 young Betel leaves torn into pieces

½ tsp Fennel seeds

1 polo ring crushed

1 tbsp Rose syrup

2-3 tbsp fresh pomegranate juice (I added this just for the colour)

2 tsp fresh Lime juice

A bottle of Himalayan Sparkling water

4-5 Ice cubes

Rose petals for garnishing

Method

Rub a lemon wedge around the rim of a tall glass.

Turn the glass upside down & dip the rim in caster sugar.

Invert and add the torn Betel leaves, crushed polo ring  and Fennel seeds.

Use a muddler to lightly crush and mix everything.

Add the Rose syrup,Pomegranate juice & Lime juice (you may adjust quantities to your taste)

Add ice cubes to the glass and pour sparkling Himalayan water over it.

Garnish with fresh rose petals and serve immediately.

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Chatpata Starfruit- Cucumber Spritzer

Makes 1 glass

Ingredients

3-4 slices of starfruit

4-5 round cucumber slices

1 slice of a tangerine cut into wedges

½ tsp Sugar

5-6 mint leaves torn

1 tsp Jal jeera powder

1 tsp fresh lime juice

1 pinch crushed black pepper

4-5 Ice cubes

 Method

Muddle together the starfruits, cucumber,Tangerine wedges & mint leaves in a serving glass

Add  the Jal Jeera, sugar, Lime juice,crushed black pepper and mix.

Add ice cubes & pour sparkling Himalayan water over it

Serve immediately

August 23, 2014 at 10:46 am 2 comments

Soulfull 8 years!

The blog officially turned 8 this August! Still on a high after attending the first ever Indian Food bloggers meet, I almost forgot that it’s been 8 long years since the Food blogging bug first bit me! I can still vividly remember the day, long long ago when I discovered this wonderland through the gorgeous Mahanandi.

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This gastronomic journey, more than anything else, has been such a precious learning experience for me. On my way I have also discovered my passion for baking and a whole new world of Food photography. Reading, learning and imbibing everything shared by all the talented, generous and ever encouraging Food bloggers has enriched my culinary life and opened up many new avenues for me. So a big Thank you to all my Food blogger friends, for being so inspirational and encouraging throughout this ride.

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A huge THANK YOU to all the readers of My Foodcourt. To those who have stuck around for a long long time- posts or no posts. Thank you to all the new readers and to those whose comments & message are ever so encouraging. To those who check on me when the blog is silent for long- everyone Thank you very much.

And now to today’s Soulfull post. Of the cart load of Goodies we received at the #IFBM2014, the one from Soulfull was tried, tasted and over as soon as I returned back. I had heard great reviews about Soulfull from Food blogger friends, mostly on Twitter. This got attested when the fussy daughter finished the Soulfull Choco fills-Nagli bites without any fuss and was asking for more. I immediately checked with them if they deliver products in Nasik and to my delight they do! The son loved the Granola bars and I did not get even a glimpse of the bars.

The Adai mix packet at the outset did not receive such a warm response. The fussy one declared- not another dosa. I promised her, no dosa.

soulfull

Both kids love Appe – dosa + veggies in a cuter Avatar. The Appe pan/ Aebleskiver pan is currently my favourite pan to use. The kids love their ‘Pancake appe’ made with the Appe pan. The Adai mix, instead of being served as a plain old dosa was dressed up with some veggies and served as cute little cocktail bites. I made an Indian version of the Chimichurri sauce- a Cilantro mint Chimichurri sauce, which was relished with the Veg Adai Appe.

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From no more Dosa to more ‘Cocktail Adai Appe’ pls,the Soulfull Adai mix was a hit with the kids. I particularly liked the predominant flavor of Asafoetida in theAdai mix.

This is one of those dishes that has to be served and savoured as soon as it is made. A perfect rainy weather snack- here’s the recipe for Cocktail Adai

adai

 

Cocktail Adai with Soulfull Adai mix Recipe:

Makes~ 10-12 Appe

Ingredients:

1 cup Soulful Adai mix

½ cup homemade buttermilk

1 cup water to make a thick batter (or as needed)

2 tsp fine semolina/Rava

A handful of (total)veggies (I added Sweetcorn, chopped onion,chopped Spinach and grated carrot)

1 tsp chopped coriander

Oil for drizzling

Method

Mix the Adai mix,Rava, buttermilk and water and keep aside for half an hour.

Mix in the veggies.

Heat a Appe pan/ Aebleskiver pan ( I use a non-stick one)

Drizzle oil in the cavities.

Drop spoonful of the batter in the Cavities.

Cover and cook on low flame for 3-4 minutes or till the bottom is golden brown.

Use a wooden skewer to turn each Appe and cook on the other side for 1-2 minutes.

Serve immediately.

 

Cilantro-Mint Chimichurri Sauce recipe

Makes~ 1 ½ cups

 Ingredients

1 cup firmly packed fresh Cilantro/Coriander

¼ cup mint leaves

3-4 garlic cloves

½ small onion chopped (~2 tbsp)

1 Tbsp lime juice

1 Tbsp wine Vinegar

¼ cup olive oil

½ tsp Crushed black pepper/ Red chilli flakes

Salt to taste

 Method

Pulse together the onion, garlic in the blender/food processor.

Add the Cilantro and mint leaves and pulse till just crushed

Take out the mixture in a bowl and add the rest of the ingredients and mix.

Refrigerate if not using immediately.

 

 

 

 

 

August 20, 2014 at 6:51 am 5 comments

A Plum post!

The thing that I like most about summers is the bounty of colorful fruits that it offers. Not just mangoes but Jamuns, Litchis,peaches apricots, cherries, plums we have been savoring them all! The lad is a fresh fruit lover and loves snacking on them. The little lady of our house on the other hand is a mango addict but refuses to eat any other fruit. The only way to feed her fruits other than mangoes and bananas is to sneak them in shakes or smoothies.

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The gorgeous weather (yes finally it’s raining here!) has increased the frequency of the kids’ hunger pangs. That also means my mind is constantly thinking of recipes to satiate the ever hungry kids with ‘different’ yet wholesome food. (I wonder how my mother managed when we were growing up?)

Litchis went into salads and Granitas when it was warmer. Peaches/apricots in crisps and parfaits.

Plums  were a bit tricky to sneak in -since the boy loves tart fruits but no sweets for him. The daughter wont eat tart fruits but loved her sweets.

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I had some leftover coconut milk from a Thai curry made earlier. On a whim I decided to make Sol Kadhi sans the Sol-The kokum. So you can call this ‘Plum Kadhi’ instead. The end result was as appetizing as the quintessential Maharashtrian favourite Sol Kadhi (have blogged about it here earlier).

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Plum Kadhi recipe

Makes ~ 4 cups

Ingredients

1  1/2  cups Coconut milk

~ 2  1/2 cups water

2 Plums pitted and chopped

¼ tsp green chilli paste

¼ tsp garlic paste

Black Salt to taste

Cumin powder and coriander or mint leaves for garnishing

Method

Blend all the ingredients except cumin and coriander/mint leaves together.

Chill and Garnish with cumin powder/coriander/mint leaves.

 

To satisfy the little on I made Plum Karanji-handpies. I chose to bake instead of deep fry the local favourite sweet Karanji with a Plum twist. A  layered cover (also called as Satha/Sathyachya karanjya in Marathi) wherein I substituted half the quantity of  all purpose flour with whole wheat flour and filled it with a sweet and sour plum filling. The end result was a stunning (specially when cut), crisp karanji with an unsual  sweet -sour  taste- almost a cross between a karanji and a hand pie and hence they are Plum Karanji-handpies !

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Plum Karanji recipe

Makes ~ 6 Karanjis

Ingredients

For the cover

¾ cup All purpose flour

¾ cup Whole wheat flour

3 tsp fine semolina

4 tbsp ghee melted

2 tsp icing sugar

Pinch of salt

~ ½ cup milk or enough to knead a tight dough

 For the filling

7-8 Crisp plums, pitted and chopped

3 tbsp scrapped fresh coconut

2 tbsp crushed/powdered cashewnuts

¼ tsp clove powder

¼ tsp cinnamon powder

~ 6 tbsp powdered jaggery (or to taste)

 For layering

4 tsp ghee

2 tsp Cornflour

Cinnamon sugar for dusting (optional)

Method:

For the filling:

In a pan add the plum, coconut and jaggery. Cook on a low flame  till the liquid evaporates (~ 4-5 minutes)

Add the cashewnut powder and the spices.

Mix well and cool completely.

 For the layering mixture:

Whisk the ghee  a few times till it becomes fluffy.

Add cornflour and whisk again.

 For the Cover

In the bowl of the food processor add all the cover ingredients except the milk. Pulse 1-2 times

Add the milk slowly till a firm dough is formed. Knead into a ball.

Cover and keep aside for half an hour.

Halfway through the waiting time heat the oven to 180 deg C.

After half hour, cut the dough into 4 equal parts.

Form a ball of 1 dough piece and roll out into a thin circular disc ~ 6 inch diameter

Keep aside, covered.

Roll out the 2nd dough ball to a thin circular disc like a chapati.

Spread about a tsp of the ghee cornflour mixture evenly on the rolled out dough.

Cover this with the rolled out chapatti no 1.

Repeat the with the 3rd and 4th dough ball. Total you have 4 rolled out chapatti like discs layered with the ghee-cornflour mixture.

Put a tsp of the cornflour-ghee mixture on top of the 4th layer.

Make a tight roll of the layered chapattis, like a Swiss roll.

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Trim both the edges and cut the rest of the roll into 6 pieces approximately 1 inch each.

Cover the other cut pieces till you roll out and fill the first one

With the cut side down roll out each piece into a circle like a poori

Place 1 tsp of the plum filling in the centre of the poori

Cover one side of the poori with the other into a semicircle-karanji shape.

Seal the ends using a fork or a fluted cutter

Place on a greased baking tray and bake till golden in color (~ 15 mins)

Dust with Cinnamon sugar mixture (optional)

Serve hot

 

With just 10 days to go for the first Indian Food Bloggers Meet ,the IFBM FB page is abuzz with all the upcoming excitement.There are several contests for participating bloggers being held as a run-up to the actual meet.

I am sending the ‘Plum Kadhi‘ and the ‘Plum Karanji Handpies‘ to the KitchenAid Plum contest

July 22, 2014 at 9:54 pm Leave a comment

The Indian Food Bloggers Meet! Have you registered yet?

This August the Blog and I celebrate 8 delicious years of Food blogging! I started the blog as a journal to document my grandmother’s / Mother’s / Mother-in-law’s recipes. What started 8 years ago as just another hobby, is now a very passionate and important part of my life. From a few thousand Food bloggers around the world then to thousands now I have seen the blogosphere grow day by day.

The one common thread that bonds all food bloggers together is sharing recipes and appreciating good food . Through this sharing and interactions I have made ‘Friends’ all across India and the globe. Most of my ‘friends’ I have never actually met in real life, but I ‘meet’ them often virtually, so much so that I know what’s cooking in their Kitchen.

Any trip to any place in India or abroad, I first try and find out if I ‘know’ any blogger there.I had the opportunity to meet Indira of Mahanandi (my inspiration in a sense to start blogging), when I visited Sugarland in 2011. The same year I met Suvarna another blogger, on another work trip to Singapore. On a family vacation to Goa I briefly met Aparna…and there are so many more bloggers whom I have actually wanted to meet!IFBmeet

4 other passionate bloggers, Arundati (Escapades) and Aparna (My Diverse Kitchen), Revati (Hungry & Excited) and Nandita (Saffron Trail) were thinking on similar lines. The only difference is that they did not just think but they put their thoughts into action! They decided  to organize an event to bring together food bloggers from across India at one venue so that they can interact with others in the community who enjoy food and blogging about it- The Indian Food Bloggers meet (IFBmeet), the first of its kind in India! Thank you Arundati,Aparna,Revati & Nandita for the initiative and making this happen.

As you can guess I have been excited since even the announcement about the IFBmeet was made. I registered myself the day they started taking registrations, which by the way CLOSE ON 15th JULY- so hurry if you haven’t done that already. Details on the IFBmeet blog here

Why go to the IFBmeet?

Apart from meeting food bloggers, the event promises some very interesting and inspiring sessions by some of the very well known faces in the blogosphere. A quick pre-cap of the events:

Food Styling:Deeba from Passionate about baking- the person behind those gorgeous food photos, will be sharing her tips and tricks about food styling.

Food Photography:Aparna of My D iverse Kitchen ,food photographer par excellence, will share some basic and simple principles of food photography and how to shoot better looking pictures.

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Food Writing: After the successful release of her first cookbook, A Pinch of This, A Handful of That, the well known Rushina, food consultant, food writer, food stylist,will be talk  about how to make every blog post compelling and the kind that will be memorable in your reader’s minds

Cookbook Publishing: Aparna Jain, author of the recently-published book, The Sood Family Cookbook, will share her journey from self-published author to cookbook writer, telling you how you can make it happen too.

Social media for food bloggers: In this day and age where social media plays such an important part in helping bloggers reach a wider audience, you need to be aware about the best social media tools out there, how you can use them and harness their potential to take your food blog to the next level.Experts Ashsish Verma and my blogger ‘friend’ of many years Nandita of Saffron Trail will demystify and simplify the concepts for us.

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Beyond blogging: I am currently at a cross road where one of the roads points me to take my passion to the next level and hence this session is something that I am specially looking forward to. There will be a panel discussion that brings  bloggers Sanjeeta, Ranjini & Ruchira, Harini -from various backgrounds to one common table. Each of these bloggers have successfully taken their passion for food and blogging to the next level by branching out into a unique and niche field

That’s not all-A Kitchen Aid masterclass,an exclusive book launch and a wine tasting and other such events await you at the IFBmeet.

..and the return gift? Apart from the shared knowlegde and strengthened bonds you will also take home a generous‘Goodie bag’ with goodies from Freedom tree, paperboat, Harper Collins,Picgravy, The baking company,Cremica,Soulful.

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So yet again, if you haven’t registered for the IFBmeet, do it now! To register check the details here or on the IFBmeet FB page here

Indian Food Bloggers Meet,

Date: August 1st and 2nd 2014

Venue: Aloft Bengaluru Cessna Business Park

SEE YOU THERE!

(All above photos are taken from the IFBmeet blog.)

 

July 11, 2014 at 9:50 pm 9 comments

Back to blogging with Petit Pains Au lait

‘Get back to blogging’- That’s what I have been telling myself for a long long time. Easier said than done though! It has taken me the longest time to get back to my little space here.

A lot has changed since I last shared my thoughts on My Foodcourt – giving up my full time job being the most significant of those changes. A few early health scares made me take this very important decision of my life. From a full time working mother, I have now gone on to become a budding enterprenuer! Early in 2014 I started my dream venture -Lavender & Basil. Apart from making customized celebration cakes (mostly the non-fondant types), on popular demand we have also been conducting a few baking/dessert workshops at Lavender & Basil. This dream venture is still in its nascent stage, since I am still dabbling into different culinary avenues, before I actually decide what I am most comfortable with.

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The blog had moved to another virtual space, but unfortunately there are some technical issues there, which will take quite a while to get sorted out . I will be posting here till that happens.

One thing that has been constant, while all these major changes were happening is –my love for Food! I have had plenty of time to try out new recipes.I have posting all my trials here on My Foodcourt’s FB page take a look if you haven’t already.

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Also I would like to thank all of you, who have messaged and mailed me during my hiatus to ask me if everything was ok. Thank you! It is your support and love that made me get back here!Also all the pending recipe requests will be soon posted here.

I am currently on a home baked bread bandwagon. From pav’s to pizza rolls to Pitas, I have been baking them all! We knead to bake is now into its 17th month      (I have missed many though)

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This month Aparna wanted us to bake a very Elegant looking French bread-Petit Pains Au lait . In her words ‘The dough for Pains au Lait is slightly rich but not as rich as brioche dough.’ The kids loved the pretty looking mildly sweet, flaky bread. They just allowed me to take a few photos and it just vanished :)

Thank you Aparna for such a fabulous bread and bringing such lovely breads to us month after month.

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Here’s the recipe for Petit Pains Au lait (French Milk Bread/ Rolls)

(Adapted from Gourmet by Kat -http://gourmetbykat.blogspot.in/2013/10/pain-au-lait-milk-bread.html )

Makes: 10 Petit Pains au Lait.

Ingredients:

2/3 cup warm milk (you might need a little more;)

1 tsp instant yeast

1/4 cup sugar

1 2/3 cup all-purpose flour

3/4 cup bread flour (or use 2/3 tsp vital gluten+Maida to make it to ¾ cup)

1/4 tsp salt (I used salted butter, so skipped this)

60gm butter, soft at room temperature

Extra milk for brushing

Pearl sugar for topping (optional) –I used crushed sugar balls used for distributing for Sankrant)

Method:

In the bowl of your food processor (or knead with hands), put the warm milk, yeast and sugar. Pulse a couple of times to mix.

Then add all the flour and the salt and run the processor until it looks crumbly.

Add the butter and knead until you have a soft, smooth and elastic dough that’s not sticky.

Add a little more milk (in teaspoonful at a time), if your dough is dry, until you have the required consistency of dough.

Take out the dough on a flat working surface and knead for 2-3 mins.

Shape the dough into a smooth ball and place it in an oiled bowl, turning it over to coat with oil.

Cover loosely and set aside to rise until double in volume. This should take about 1 1/2 hours.

Turn the dough out onto your working surface. You shouldn’t need any flour, but if you feel the need, just lightly dust your palms with it.

Deflate the dough gently, and divide it into 10 equal pieces. Let them rest for 15 minutes.

Roll out each piece of dough, one at a time, into a circle about 4” in diameter.

Slowly roll up the circle from one end, Swiss roll/ jelly roll style into a cylinder.

Pinch the seam closed neatly, and place them on a greased or parchment lined baking sheet with the seam side facing down.

Cover loosely and let them rise for an hour or so till almost double in size.

Brush them lightly with milk and using a pair of sharp scissors, make diagonal cuts (not too deep) on the top of the rolls. Sprinkle pearl sugar/ granulated sugar.

Bake them at 200degC (400F) for about 15 minutes or so until they’re golden brown.

Cool on a rack.

Serve them warm or at room temperature with coffee or chilled flavoured milk, or at breakfast.

They’re best eaten the same day, though you could warm them up and serve the next day.

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May 31, 2014 at 6:38 pm 6 comments

We Knead to Bake #1 Pull Apart Bread

It’s been so long since a post appeared here on My Foodcourt. I have my hands full with many many different things and somehow the posts took a backseat. As far as the cooking is concerned, it has been exactly the opposite. The family has been relishing food from all over the globe! A pasta machine has been bought and we imagined ourselves sitting in a quaint little town in Italy while enjoying and savouring every bite of it :)

pull apart bread-001

One of the things I had decided (no resolution ) was to bake as many breads as possible.I even spent one evening showing one of my friends how to make basic bread rolls. Then I saw Aparna’s post on Facebook asking if anyone wanted to bake a bread-a-month with her. Baking is good..but baking together is best . I needed the motivation to post here as well as bake  and Baking bread together with so many bread bakers seemed the perfect opportunity.

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It has been almost freezing cold here for the past many days. So the yeast needed lots of coaxing to get to work . I preheated my oven to 40 deg and left the yeasted dough to rise in it which seemed to help.

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The first bread that Aparna chose was an egg free Pull apart bread.I followed the basic recipe that she had mailed everyone ; I went with some middle eastern flavours- Olives,Feta and Zaatar

Here’s the recipe for the Pull apart bread:

Ingredients:

 For the Dough:

1/2 cup warm milk

1 tsp sugar

2 tsp active dry yeast

2 3/4 to 3 cups all-purpose flour

1 tsp salt

25gm butter, soft at room temperature

3/4 to 1 tsp garlic paste, I used powder

3/4 cup milk (+ a couple of tbsp to brush over the bread)

For the Filling:

15 to 20gm melted butter

3 tsp Zaatar

1 tsp crushed cumin seeds

Red chilli flakes to taste

1/2 cup crumbled Feta

Handful of Chopped black olives

Method:

In a small bowl, dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast mixture bubbles up.

Put 2 3/4 cup of flour, salt, softened butter, and garlic powder in the food processor bowl (or a large bowl) and pulse a couple of times to mix. Then add the yeast mixture and the 3/4 cup of milk and knead till you have a soft, smooth and elastic/ pliable dough which is not sticky. Add a little extra flour if your dough is sticking, but only just as much as is necessary.

Shape the dough into a ball and place it in a well-oiled bowl, turning the dough to coat it completely with oil. Cover and let it rise for about 1 to 1 1/2 hours or unti lalmost double in volume.

Dust your work surface lightly with flour. Deflate the dough, shape it into a square and roll the dough out into a larger square that is about 12’ by 12”. Brush the surface of the square with the melted butter.

Evenly sprinkle the zaatar mix, chilliflakes and the cumin seeds and then the crumbled Feta cheese.Sprinkle the chopped olives. Use a rolling pin to very lightly press the topping into the dough to ensure the topping doesn’t fall off when you are stacking the strips .

Using a pizza cutter, slice the dough from top to bottom into 6 long and even strips . Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips.

You can put the 2 strips cut from the sides in the middle of the stack so it looks neater. Using a pastry scraper or a sharp knife, cut straight down through the stack dividing it into 6 equal pieces (6 square stacks).

Grease and lightly flour a 9” by 4” (or 5”) loaf tin. Layer the square slices, cut sides down into the loaf tin .

Cover the loaf tin dough with a towel and allow the dough to rise for an hour. Lightly brush some milk over the top of the loaf .

Bake the dough at 180C (350F) for about 30 to 40 (mine took around 45 mins) minutes until it is done and the top is golden brown.

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You can see all the many different flavours for this Pull apart bread on Aparna’s post here.

We Knead To Bake Logo January 2013

Once again thank you Aparna for the initiative and motivation as you always do.

(There seems to be some issue with the server on the new blog my-foodcourt.com. Since the posting deadline is today I am posting here and update on the new blog later.)

January 24, 2013 at 10:59 pm 23 comments

Six years of blogging and moving to a new Kitchen!

 

 

This August My Foodcourt turns Six!

On the 6th anniversary I am pleased to announce that My Foodcourt is moving to a new Kitchen: my-foodcourt.com

I would like to invite all my readers to please join me in the new kitchen. Let’s create new recipes and memories at my-foodcourt.com. Please update the new address in your feed readers.

I am celebrating the move and the 6th anniversary with a giveaway as a ‘thank you’ to all my readers, so head on over to my-foodcourt.com for a new recipe and an amazing giveaway. See you @ my-foodcourt.com

August 11, 2012 at 7:29 pm Leave a comment

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